Sasquatch Approved Smoked Salmon Gift Box
Our smoked wild Alaskan salmon have a shelf life of approximately four years and require no refrigeration until they are opened. Once opened, they will last 4-7 days in the fridge. Think of the pouch like a "flexible can" – as long as the pouch is not punctured, leaking or opened, the product inside will stay good for at least 4 years. Even this is conservative, as long as the pouch is intact.
If you open the box and look at the gold pouch, you'll notice a series of letters & numbers (either on a white sticker, or stamped directly on the pouch, usually in red ink).
64 is our smokehouse FDA issued plant number
10 is the last digit of the year it was produced. 10 would be 2010, 11 would be 2011.
239 - the Julian Date (Aug 26th)
1 - the first cook of the day
SK - fish species - Sockeye
This SeaBear smoked wild Alaskan salmon is fully cooked and ready-to-serve. Simply place the fillet on a serving plate (we recommend pouring the natural oils in the pouch back over the salmon), and offer with whatever condiments you like; crackers or crostini, cream cheese, chopped red onion, sliced cheese, sliced apple (or other fruits), and sliced vegetables. Or, try adding smoked wild Alaskan salmon to pasta, a salad, baked potato, stir-fry or omelet.
Goes well with Sauvignon Blanc, Wheat Beers
|Serving size||2 oz|
|Amount per serving|
|% Daily Value*|
|Total Fat 1.5g||2%|
|Saturated Fat 0.5g||3%|
|Trans Fat 0g|
|Total Carbohydrate 0g|
|Dietary Fiber 0g|
|Total Sugars 0g|
|Ingredients: Smoked salmon (salmon, salt, sugar)|
4- 8” Flour Tortillas
4oz. SeaBear Smoked Salmon
3oz. Feta cheese
3 oz. Provolone
1 Tbsp Horseradish
2 Tbsp Sour Cream
2 tsp Dill
1 tsp Sage
½ tsp Salt
1 tsp Black Pepper
Mix feta, horseradish, sour cream, dill, sage, salt, and pepper in bowl and set aside.
Cook tortillas on flat-top grill or heavy skillet, top with provolone, medium heat, one side, for 1 minute. Transfer to work area.
Spread cheese mixture evenly on cooked sides of tortillas.Top evenly with SeaBear Smoked Salmon.
Combine into two 8” quesadillas. Cook 1 minute each side on flat-top or skillet.
Cut each quesadilla into quarters, garnish, and serve with desired salsa.
We hope you enjoy SeaBear's online Smoked Salmon Recipe collection! Feel free to email or mail us your favorite way to serve smoked wild salmon.
Recipe submitted by F. Miller, in SeaBear's online Smoked Salmon Recipe Contest.
24 - 3" Square wonton wraps
1 cup milk
2 Tbls flour
2 tsp chopped dill
1/2 tsp salt
6 oz smoked salmon, chopped
1 cup shredded provolone cheese
Grease 2 mini muffin tins with cooking spray. Press 1 won ton wrap into each mini cup to form a bowl shape. Set aside.
In a medium mixing bowl, beat together eggs, milk, flour, dill and salt until smooth. Fold in salmon and cheese. Fill each individual won ton bowl 3/4 full with mixture.
Bake in preheated oven at 325 degrees for 20 - 25 minutes or until set and slightly browned.
Let stand 5 minutes before serving.
Recipe Submitted by Jean Volkert in SeaBear's online Smoked Salmon Recipe Contest
When Sasquatch heads down to the river, his favorite catch is the wild salmon. He loves the tender; mild flavor of this wild pink salmon, and of course he appreciates it as a natural source of Omega 3/6/9 fatty acids! Smoked in the traditional Northwest style, Sasquatch’s catch is moist, flaky, fully cooked – unlike other smoked salmon (he won’t have it any other way). Enjoy, but we recommend you eat it quickly --- you never know when Sasquatch might venture out of the woods to steal it from you!
No refrigeration required. Like all SeaBear salmon, each fillet is filled by hand, small-batch smoked, vacuum sealed in our famous gold pouch and gently cooked. This preserves the salmon naturally, so no refrigeration is needed until the pouch is opened.
This fun gift box makes a perfect bithday, anniversary, or Thank You gift for a friend or loved one. Have it sent directly to them with a custom note!
One 6oz. Smoked Wild Salmon Fillet