Wild Sockeye Smoked Salmon
Our smoked wild 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 size||2 oz|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||12%|
|Saturated Fat 2g||10%|
|Trans Fat 0g|
|Total Carbohydrate 1g|
|Dietary Fiber 0g|
|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, natural wood smoke)|
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.
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
Also see our special Smoked Sockeye offer: 25% More Free! Buy a 1½ lb Smoked Sockeye Fillet & get a BONUS 6 oz fillet free! CLICK HERE for details on this special event!
Wild Sockeye Smoked Salmon fillet in the SeaBear Gift Box
Share the legendary flavor of the Pacific Northwest: since 1957 the highly prized wild Sockeye Smoked salmon has been the flagship of the SeaBear line. We start with wild salmon, and fillet each different sized portion by hand. Distinctive in its rich red color, robust flavor, and succulent tender flakes, our traditional alder smoked Sockeye salmon offers the quintessential wild Northwest smoked salmon experience.
Wild Sockeye Smoked Salmon: rich, red color and moist robust flavor.
Each 1 lb and 1½ lb Northwest Style Smoked Sockeye Salmon comes in our award-winning angle frame gift box. Each salmon fillet is vacuum-sealed in our famous Gold Seal™ pouch, then gently cooked in it's own juices—this preserves the salmon naturally, so no refrigeration is needed until opened, making it perfect for sharing as a gift.
Here's what customers are saying about SeaBear and our Wild Sockeye Smoked Salmon:
"I've placed quite few orders with SeaBear and I have never been disappointed. Neither have the gift recipients!! I'll continue to use SeaBear for their excellent service and products." A Davis
"... we love your products. I so appreciate that your ingredients are natural and that they are sustainable as well." J Wagner