Wild Sockeye Salmon Tails
- Details
- Instructions
- Nutrition
Storing Your SeaBear Wild Salmon Dinner Fillets
Your wild salmon fillets have been quick-frozen to lock in their flavor and nutrients, and shipped to you on dry ice. Upon arrival, please freeze or refrigerate. Fillets will keep in the freezer for approximately 3-4 months; once thawed they should be cooked and used within 1-2 days.
Once a frozen fillet is completely thawed, it can be re-frozen though we do not recommend it, as taste and quality may begin to suffer. No fillet should be re-frozen if it has been thawed 2 days or longer.
Thawing
The best way to thaw your wild salmon fillet is to leave it in the refrigerator overnight (in its pouch), allowing at least 8-10 hours. Trying to rush the process by thawing at room temperature or placing the frozen pouch in warm water is definitely NOT recommended, as it can cause the salmon to lose flavor and texture. If you must thaw your salmon quickly, place the frozen pouch in a bowl of cool water for 30-45 minutes, and then continue thawing in refrigerator.
| Nutrition Facts | |
| Varied Servings Per Container | |
| Serving size | 3 oz (85g) |
| Amount per serving | |
| Calories | 140 |
| Calories from Fat | 50 |
| % Daily Value* | |
| Total Fat 6g | 9% |
| Saturated Fat 1g | 5% |
| Trans Fat 0g | |
| Cholesterol 55mg | 18% |
| Sodium 110mg | 5% |
| Total Carbohydrate 0g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 0g | 0% |
| Protein 22g | |
| Vitamin A | 4% |
| Vitamin C | 0% |
| Calcium | 0% |
| Iron | 2% |
| * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
| Ingredients: Wild Sockeye Salmon | |
These cuts of salmon tails have the same great flavor as our dinner fillets—they’re simply the tail portions.
At approximately 4-6.5 oz each, they’re a great option for a healthy meal. Stock up on these value-priced Wild Salmon Tails.
Approximately 2.5 lbs. total wt.
LIMITED QUANTITIES AVAILABLE
