24 oz bag
Keta Salmon, Water, Sodium Tripolyphosphate (Added To Retain Moisture).
Produced in a facility that also processes shellfish (crab, lobster and shrimp).
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Per 4 oz: 140 Calories; 0 g Sat Fat, (0% DV); 200 mg Sodium, (9% DV); 0 g Total Sugars. Guiding Stars: The more Guiding Stars, the more nutritional value. Guidingstars.com. Certified sustainable seafood MSC www.msc.org. This product comes from a fishery that has been independently certified to the MSC’s standard for a well-managed fishery. www.msc.org. CoC Certificate. Registration Code: MSC-C-50407. 630 mg Omega-3 fatty acids (EPA + DHA combined) per serving. 100% Quality & trust guarantee. Quality guarantee or your money back.
Cooking Instructions: Keep frozen; thaw fish prior to cooking. Do not refreeze after thawing. Fish are done cooking when easily flaked with a fork (internal temperature of 145 degrees F). Bake: Preheat oven to 375 degrees F. Place fish in oiled baking dish. Season to taste. Bake for 8-12 minutes-until fish flakes when pierced with a fork. Grill: Preheat grill. Season fish with salt and pepper. Turn after 3-4 minutes. Continue to grill until fish flakes with a fork. Pan fry: Heat a small amount of oil in a skillet over medium-high heat. Season fish with salt and pepper, coat with flour. Pan fry for 4-6 minutes, turning once, or until fish is golden brown and crispy. Cook thoroughly. Storage Instructions: For best taste, use within 3 months of purchase. If thawed, store in refrigerator and use within 3 days. Do not refreeze. Every effort was made to remove bones from this product, due to the manufacturing process, occasional bones may remain. Keep frozen. Salmon with Avocado, Tomato and Cucumber Salsa: 1 Cup seeded and diced fresh tomatoes, 1/2 cup diced cucumber, 1 avocado, diced, 1/4 cup sliced green onion, 2 Tbsp. Chopped fresh cilantro or parsley, 1 tsp crushed garlic, 1 time, sliced in half lengthwise, 4 salmon fillets (4 oz each), 1 tsp olive oil, 1/2 tsp ground black pepper, 1/8 tsp ground cumin. Steps: In a medium bowl, combine tomatoes, cucumber, avocado, green onion, cilantro and garlic. Sprinkle with Juice and zest from half of the lime and toss gently to combine. Salsa may be made one hour ahead and kept at room temperature. Preheat grill to medium. Brush salmon with oil, sprinkle with black pepper and cumin. Grill over direct heat 4-5 minutes on each side or until internal temperature reaches 145 Degrees F. Serve salmon with salsa slice remaining half of lime into 4 wedges for garnish. Tips: Suggestion: Brush both sides of Italian or French Bread Slices with olive oil. Grill over indirect heat on each side until lightly browned. Top with salsa and serve with salmon. Thawing Instructions: Remove fish from vacuum wrap and place into a plastic bag. Place fish in the refrigerator for 24 hours prior to cooking. Or for Quick Thaw remove fish from vacuum wrap and place under cold running water until completely thawed, approximately 2 minutes. Store in refrigerator and use within 3 days.
Ahold USA, Inc.