Sockeye Salmon 4 oz Skinless, PBO 404947
Please contact sales@tridentseafoods.com with questions.
Serving Suggestion
Serve as main entrée with wild rice and vegetables. Also, good in sandwiches, wraps, or casseroles
Preparation and Cooking
Allow 10 minutes of cooking time per inch of thickness on thawed product; 20 minutes per inch on frozen product.
Bake: Season Salmon or dip in seasoned bread crumbs. Place in greased baking dish and bake at 400° F.
Sauté: Dip Salmon in seasoned flour. Sauté in oil, butter or margarine over medium heat, lightly brown on both sides.
Poach: Cover Salmon with boiling, salted water. Add any flavorings such as lemon slices, white wine, or herbs to the poaching liquid. Reduce heat, simmer until done. Simmer: For stews and chowders, add Salmon pieces in the final 10 minutes of cooking. Do not over-stir.
Grill: Place salmon on hot, well-greased grill. During grilling, baste fish with oil or basting sauce several times. Turn over once.
* Cooking Times And Temperatures May Vary Substantially. Internal Temperature Should Be At Least 145°F. We Strive To Produce A Fully “Boneless” Product. As With All Fish, However, Occasional Bones May Still Be Present.
Food Safety
Keep Frozen At 0°F Until Ready To Use.; For Best Results, Thaw Before Cooking.; To Thaw, Remove All Packaging And Refrigerate Below 38°F For 8-10 Hours Or Overnight. Keep thawed product refrigerated and use within 2–3 days.
Ingredients & Nutrition Information
Nutrition Facts
Serving Size 1.0 Piece (113 g / 4.0 oz)
| Amount Per Serving | ||
|---|---|---|
| Calories 200 | ||
| % Daily Value* | ||
| Total Fat 10g | 13% | |
| Saturated Fat 2g | 10% | |
| Trans Fat 0g | ||
| Cholesterol 70mg | 23% | |
| Sodium 55mg | 2% | |
| Total Carbohydrate 0g | 0% | |
| Dietary Fiber 0g | 0% | |
| Total Sugars 0g | ||
| Includes 0g of Added Sugars | 0% | |
| Protein 24g | 48% | |
| Vitamin D 0mcg | 0% | |
| Calcium 0mg | 0% | |
| Iron 0mg | 0% | |
|---|---|---|
| Potassium 0mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
