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.
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.
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 it at room temperature in a well-ventilated area. It will sublimate from a solid to a gas.
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 recommended, as it can cause the seafood to lose flavor and texture. If you must thaw your seafood quickly, place the frozen pouch in a bowl of cool water for 30-45 minutes, and then continue thawing in refrigerator.
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 fillet is thawed, it can be re-frozen although 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.
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 years, or more.
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.
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.com feels the three which work best for smoking are the King, Keta and Sockeye Salmon.
Only if it’s "Nova Style", or "lox." Traditional Northwest Style Smoked Salmon is fully smoked, fully cooked, moist and flaky.
No. SeaBear adds no preservatives – no nitrates, no oils and SeaBear.com never uses any coloring! SeaBear is 100% natural.
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.
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".
Yes, SeaBear uses only 100% pure, natural wild salmon.
Also, you can visit SeaBear.com Official Website to get more helps, faqs and knowledge base.
SeaBear has come a long way from its beginning as a backyard smokehouse in 1957 to become a nationally recognized purveyor of premier seafood. For gifts, entertaining and home dining. Northwest smoked salmon, nova style, steaks, chowder and chili.