There is no need to cook the salmon in the pouch - it is fully cooked. If you would like to warm the salmon you may do so by putting it the oven for 5-7 minutes, covered, at 275 degrees. Please do not microwave the pouch.
SeaBear smokes the salmon, vacuum seals it inside the Gold Seal pouches, and then cooks the salmon in its own juices. This process preserves the salmon naturally, so no refrigeration is needed until the pouch is opened. Think of the Gold Seal pouch like a "flexible can".
The best way to thaw your salmon, halibut, tuna or white fish 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 recomme…
Always handle Dry Ice with care and wear protective cloth or leather gloves whenever touching it. An oven mitt or towel will also work. If touched briefly it is harmless, but prolonged contact with the skin will freeze cells and cause injury similar to a burn. Unwrap and leave …
There are 5 different species of Wild Pacific Salmon: Sockeye, King, Keta, Coho and Pink. We believe there is no "better" or "best" - they each have their own characteristics which make them different from one another, and particularly well suited for certain uses. For example,…