Healthy Eating in a Bag | SeaBear Smokehouse
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WILD SOCKEYE SALMON LOX 

Storing 

Pouches will keep in the freezer for approximately 6 months. Once thawed, keep refrigerated for up to 30 days. Once you open a pouch, please enjoy it within 2-3 days. 

 

Serving 

Your Nova style smoked salmon is ready to serve and enjoy. We recommend serving it with crackers, slices of your favorite artisan breads, soft mild cheeses, thin slices of apple, sliced onions and capers. Also, try dipping Nova in a mix of soy sauce and wasabi - Japanese horseradish). When choosing a wine, we recommend a nice refreshing white, such as Pinot Gris. 

 

READY-TO-EAT WILD SOCKEYE SALMON 

Our Ready-to-Eat Wild Salmon has a shelf life of approximately four years, which make them perfect for camping trips, to pack in your RV, or for emergency kits. 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. 

 

To determine when your Ready-to-Eat Smoked Wild salmon was packaged, look on the back near the barcode. You'll find a white sticker with a code that looks like this: 

 

64101582 

 

64 is our smokehouse FDA issued plant number 

10 is the last digit of the year it was processed. 10 would be 2010, 6 would be 2006. 

158 - the Julian Date (June 7th, 273 would be Sept 30th) 

2 - the second cook of the day 

 

WILD SOCKEYE SALMON DINNER FILLETS 

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. 

 

Cooking: 

Regardless of how you like to cook your salmon (bake, broil, grill, sauté or poach), we believe the key to success is to SLOW DOWN! Slow cooking locks in the natural juices of the salmon, for a more succulent flavor. When the salmon has turned from translucent to just about completely opaque the salmon is done. At this point the salmon should begin to flake easily with a fork. It is important to note that once removed from the heat, your salmon will continue to cook for several more minutes. Here are some specific guidelines by cooking method: 

 

TO BAKE: Pre-heat oven to 275°F. Place salmon fillet skin side down on a cookie sheet brushed with olive oil, and bake for approximately 20 minutes. Do not flip salmon fillet. 

 

TO GRILL: Brush grill with olive oil PRIOR to heating. Once the grill is medium-hot (you should be able to hold your hand 6 inches above the grill for 5 seconds), brush the top of each salmon fillet with olive oil, and place on grill skin side up. Grill fillet until sides begin to turn opaque. Flip once, and continue grilling until fully cooked. 

 

TO BROIL: Place salmon fillet skin side down on a broiler pan brushed with olive oil, and place on oven’s middle rack. Generally broil about 10 minutes or so, though keep watching to avoid overcooking. Do not flip salmon fillet.

RTE Sockeye
RTE Sockeye nutrition label

Ingredients: Wild Sockeye Salmon and Sea Salt. Contains: Salmon.

Healthy Eating in a Bag

$74 9900

SKU: 2-16022

Quantity

Enjoy Simple, Delicious Healthy Eating – For Breakfast, Lunch & Dinner

This new Healthy Eating In A Bag brings together four each of our most popular HEATHY YOU! Offerings:

  • BREAKFAST – Sugar free wild Sockeye Lox 3oz, pre-sliced and ready to enjoy (perfect size for breakfast)
  • LUNCH – Ready To Eat Wild Sockeye salmon in the TakeAnywhere Pouch – simply open and enjoy
  • DINNER – Full size wild Sockeye salmon dinner fillets, individually pouched. Simply thaw, cook and enjoy

Plus – it all comes in our Insulated SeaBear Tote ($10 Value)…use it to carry products you want to keep cold wherever you go.

  • Ships on Ice

  • Ready to Eat

  • Cook & Serve

  • Thaw & Serve

WILD SOCKEYE SALMON LOX 

Storing 

Pouches will keep in the freezer for approximately 6 months. Once thawed, keep refrigerated for up to 30 days. Once you open a pouch, please enjoy it within 2-3 days. 

 

Serving 

Your Nova style smoked salmon is ready to serve and enjoy. We recommend serving it with crackers, slices of your favorite artisan breads, soft mild cheeses, thin slices of apple, sliced onions and capers. Also, try dipping Nova in a mix of soy sauce and wasabi - Japanese horseradish). When choosing a wine, we recommend a nice refreshing white, such as Pinot Gris. 

 

READY-TO-EAT WILD SOCKEYE SALMON 

Our Ready-to-Eat Wild Salmon has a shelf life of approximately four years, which make them perfect for camping trips, to pack in your RV, or for emergency kits. 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. 

 

To determine when your Ready-to-Eat Smoked Wild salmon was packaged, look on the back near the barcode. You'll find a white sticker with a code that looks like this: 

 

64101582 

 

64 is our smokehouse FDA issued plant number 

10 is the last digit of the year it was processed. 10 would be 2010, 6 would be 2006. 

158 - the Julian Date (June 7th, 273 would be Sept 30th) 

2 - the second cook of the day 

 

WILD SOCKEYE SALMON DINNER FILLETS 

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. 

 

Cooking: 

Regardless of how you like to cook your salmon (bake, broil, grill, sauté or poach), we believe the key to success is to SLOW DOWN! Slow cooking locks in the natural juices of the salmon, for a more succulent flavor. When the salmon has turned from translucent to just about completely opaque the salmon is done. At this point the salmon should begin to flake easily with a fork. It is important to note that once removed from the heat, your salmon will continue to cook for several more minutes. Here are some specific guidelines by cooking method: 

 

TO BAKE: Pre-heat oven to 275°F. Place salmon fillet skin side down on a cookie sheet brushed with olive oil, and bake for approximately 20 minutes. Do not flip salmon fillet. 

 

TO GRILL: Brush grill with olive oil PRIOR to heating. Once the grill is medium-hot (you should be able to hold your hand 6 inches above the grill for 5 seconds), brush the top of each salmon fillet with olive oil, and place on grill skin side up. Grill fillet until sides begin to turn opaque. Flip once, and continue grilling until fully cooked. 

 

TO BROIL: Place salmon fillet skin side down on a broiler pan brushed with olive oil, and place on oven’s middle rack. Generally broil about 10 minutes or so, though keep watching to avoid overcooking. Do not flip salmon fillet.

RTE Sockeye
RTE Sockeye nutrition label

Ingredients: Wild Sockeye Salmon and Sea Salt. Contains: Salmon.

Our Guarantee THE FISHERMAN’S OATH

Since 1957, we’ve taken great pride in sharing with you the bounty of the Pacific Northwest. If for any reason you are not absolutely thrilled with our products and service, we will immediately replace your order, refund your money, or do whatever it takes to make it right. That is our promise.

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