Loki Fish Wild Smoked Pink Salmon Sampler: 5 oz Fillet Portions
These flash-frozen wild smoked pink salmon fillets are harvested in Southeast Alaska by the fishermen of owner-operated Loki Fish Co.
Their boats go above and beyond the industry standard by dressing and immersing each salmon in refrigerated sea-water within minutes of harvest. This provides a consistent quality that is unsurpassed in the industry.
Each salmon is filleted and pin-boned by hand, vacuum-sealed to lock in freshness and then quickly flash-frozen to preserve quality. This process ensures consistently beautiful cuts of fish, perfect for storing in your freezer.
A light, delicate smoked salmon with a mild flavor. Smoking emphasises its natural characteristics and oils. In the garlic pepper version, garlic and pepper are added after the initial brining in honey and salt, resulting in a delicious combination of flavors. Both flavors are great as a dip with cream cheese, delicious with eggs or added to salads.
From a fishery certified sustainable by the Marine Stewardship Council.
Boneless, vacuum-sealed. No nitrates or artificial preservatives added. Contains 3 x 5oz portions each plain and pepper garlic.
Wild Smoked Pink Salmon, Plain Ingredients:
Wild pink salmon, salt, honey, natural wood smoke.
Wild Smoked Pink Salmon, Pepper-Garlic Ingredients:
Wild pink salmon, salt, honey, garlic. pepper, natural wood smoke.
Shipped to you:
Frozen, with dry ice (continental USA only)
WHERE DOES THE WILD SALMON COME FROM?
Loki Fish Company is a family owned business based in Seattle, WA. Loki have earned a national reputation for its eco-conscious practices. They are certified sustainable by the Marine Stewardship Council. Their wild salmon is harvested in Southeast Alaska and the Puget Sound.
WHICH WILD SALMON FOODS ARE AVAILABLE ON YOUR SITE?
We offer fillets of Coho and Keta salmon, Ikura (salmon caviar), smoked pink salmon, and an organic smoked salmon spread.
WHAT IS THE DIFFERENCE BETWEEN COHO AND KETA SALMON?
Coho salmon fillets are flavorful and rich, great for entertaining. They do equally well grilled, baked, or pan-fried. When pan frying we suggest using traditional fats such as lard and coconut oil.
Keta salmon fillets are thick and meaty, with a mild flavor. They are great for marinating and grilling, and for individuals who don't like an overpowering salmon flavor.
I’VE HEARD SALMON CAVIAR IS A GOOD SOURCE OF OMEGA 3 FATS.
That’s correct! Salmon caviar is direct source of the brain-building fatty acid DHA, which is necessary for the brain and nerves. In fact a one ounce serving contains an average of 1,800mg of Omega 3! It also packs the fat soluble vitamins A, D, K2 (Activator X) and E.
HOW SHOULD I STORE THE SALMON ONCE IT ARRIVES?
We ship all of the salmon products frozen. They can be kept frozen for about 6 months, according to production date, when the freezer temperature is set at zero or below.
When thawed, all salmon products should remain in the refrigerator until ready to eat. The salmon caviar can be refrigerated for 3-5 days after defrosting. Keep it in the coldest part of your refrigerator (not the door). The smoked salmon can be refrigerated for about 4 or 5 days after defrosting. The salmon spread should be consumed within 10 days of defrosting.
I’M CONCERNED ABOUT RADIATION FROM FUKUSHIMA. ISN’T THAT A PROBLEM?
We’ve looked into this and found that seafood taken from Alaska waters tested negative for radiation. You’re welcome to read the results provided by our salmon supplier Loki Fish Co. And from the Alaska Dispatch News you can also check out the more recent test results from November 30, 2015 here.
WHAT ABOUT MERCURY IN SALMON?
Salmon from Alaska's clean waters, because of their short life span, are reputed to be the lowest of the fish in mercury.
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