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,…
Through SeaBear.com retort process. The Gold Seal pouch is like a "flexible can" - we vacuum-seal the fish inside the pouch, and then cook it in its own juices. This process preserves the fish naturally, and allows the pouch to be stored without refrigeration for at least 4 yea…
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…
These juices are the natural oils from the salmon (rich in Omega-3 fatty acids), which are released when the salmon is cooked inside the pouch. No water or oil is ever added.