Isn’t Smoked Salmon Supposed to Be Almost Raw and Sliced Thin?

Only if it’s "Nova Style", or "lox." Traditional Northwest Style Smoked Salmon is fully smoked, fully cooked, moist and flaky.

Related FAQ

  • Can I Cook the Salmon In the Pouch?

    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.

  • How Long is Smoked Salmon Good For?

    The Smoked Salmon in the gold foil pouch has a shelf life of at least four years, as long as it is not opened, punctured or leaking. Even beyond four years, the product will likely be good to eat.

  • What is the Best Way to Thaw Frozen Fish?

    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…

  • Why Doesn’t the Smoked Salmon Need to Be Refrigerated?

    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".

  • Should I Be Worried About the Mercury Content In Wild Salmon?

    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.

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