Wild King Smoked Salmon
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
KG - fish species - King
Serving Your SeaBear Smoked Wild Salmon
This SeaBear smoked wild 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 salmon to pasta, a salad, baked potato, stir-fry or omelet.
|Serving size||2 oz|
|Amount per serving|
|Calories from Fat||60|
|% Daily Value*|
|Total Fat 7g||11%|
|Saturated Fat 2.5g||13%|
|Trans Fat 0g|
|Total Carbohydrate 0g|
|Dietary Fiber 0g|
|Total Sugars 0g|
|Ingredients: Smoked Salmon (salmon, salt, sugar)|
12 ounces SeaBear Smoked Salmon
1 cup butter, softened & divided into 6 pieces
1/2 teaspoon fresh lemon juice
2 -3 drops Tabasco Sauce
1 garlic clove, minced
10 medium shrimp, cooked & shelled, or 1/2 cup small cooked shrimp
3 tablespoons chopped roasted red pepper
2 tablespoons small capers, drained
Buttered toast rounds
Salt & freshly ground black pepper to taste
In a food processor fitted with a metal blade, combine the smoked salmon, butter, lemon juice, Tabasco, salt & pepper. Process until the mixture is smooth.
Add the shrimp, red pepper & capers. Process, turning on and off rapidly, until ingredients are evenly chopped & combined. Taste and adjust seasonings; it should be highly seasoned.
Line a 3-cup loaf pan or mold with plastic wrap. Pack the salmon mixture into the mold; cover with plastic wrap and chill for 8 - 24 hours. Unmold onto a serving plate. Garnish with parsley and serve with toast rounds.
Moist and mild, with a light orange color...the largest wild salmon of all. Native Americans nicknamed it "tyee" meaning "chief"—a fitting tribute to the size, beauty and nobility of the King salmon. King is the largest and moistest of all wild salmon, and captures a delicious flavor from the smoking process.
Of course, like all SeaBear smoked salmon our King salmon is caught wild, hand-filleted and traditionally smoked over a blend of fruitwoods and hardwoods. Each fillet has been sealed in our Gold Seal™ Pouch, and then gently cooked in its own juices. This preserves the salmon naturally, so NO REFRIGERATION IS REQUIRED until the pouch is opened.
Here's what customers are saying about SeaBear and our Wild King Smoked Salmon:
"My friend should enjoy his salmon. Heaven knows I enjoyed mine, aboard the M.S. Noordam September 2–9, 2007! How glad I am that your shipping is reasonable."—B. Denton
"We think your smoked salmon is the greatest."—R. Barsun