Wild Sockeye Smoked Salmon Totem Gift Boxes
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
Serving Your SeaBear Smoked Wild Salmon
This SeaBear smoked wild salmon is fully cooked and ready-to-serve. Simply place the salmon 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|
|% Daily Value*|
|Total Fat 8g||12%|
|Saturated Fat 2g||10%|
|Trans Fat 0g|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|* 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: Smoked Salmon (salmon, salt, sugar)|
10 asparagus spears
1/2 red pepper
1/2 yellow pepper
1 Portobello mushroom
1 med. yellow onion cut in half
Spring mix greens
8 to 10 oz. salmon & cod
Salted sunflower seeds
1/2 avocado, sliced
Cracked black pepper
In a bowl, toss asparagus, peppers, onion with liberal amounts of olive oil, sea salt, freshly cracked black pepper, garlic powder and onion powder. Grill all over high heat until charred and juicy. After grilling, slice peppers, mushroom and onions into strips.
Coat fish with olive oil; top with sea salt, cracked black pepper and paprika. Grill over medium heat. Once grilled, break into chunks.
Lay down a bed of spring mix on a platter Arrange the strips of grilled vegetables around the entire platter in an alternating pattern. Top with the chunks of seafood, sprinkle with sunflower seeds and Parmesan. Place avocado pieces around the edges of the platter.
Serves 2. Place on individual plates and slice the vegetables and toss. If desired, you can sprinkle a little balsamic vinegar on the salad, though no dressing is necessary, as the juices from the grilled vegetables moisten the salad.
5 medium red potatoes, cooked, peeled, and cut into 1/4 inch slices
4 ounces SeaBear Smoked Salmon, crumbled
3 green onions, diced (reserve 2 tablespoons for garnish)
2 garlic cloves, minced
1/4 cup plus 2 tablespoons heavy cream
1/2 cup freshly grated Parmesan cheese
Preheat the oven to 350 degrees F. Grease an 8 x 14 inch baking dish or casserole.
Place a layer of sliced potatoes in the pan. Sprinkle with one-quarter of the onions, and one-quarter of the garlic; sprinkle with salt and pepper. Continue layering until all the potatoes, salmon, onions, and garlic are used up. Pour the cream over the casserole and top with grated cheese. Bake for 40 minutes, or until golden. Garnish with the reserved green onions.
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.
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.
Designed by a local artist specifically for SeaBear, this wooden gift box evokes the spirit of the Northwest and celebrates the wild salmon's role in Native culture.
Includes 4 oz Wild Sockeye Smoked Salmon - distinctive in its rich red color, robust flavor, and succulent tender flakes, our traditional alder smoked Sockeye offers the quintessential Northwest smoked wild salmon experience. And, since it's packed in our famous Gold Seal pouch, no refrigeration is necessary until opened.
Shipments to WA please add 8.5% sales tax.
Here's what customers are saying about SeaBear, and our Smoked Salmon Gift Boxes:
"Fast shipping. Great communication. Excellent products." L Runnals