Salmon is not known as a high-risk fish for Mercury like the larger predator fish, but there have been some instances of Salmon having higher levels of Mercury. The risk is usually from population and pollution in the lakes and rivers where the salmon begin their lives.
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".
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,…
SeaBear seafood shipped on dry ice has been quick-frozen to lock in the flavor and nutrients. 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 fill…