Sockeye Salmon Sides 1-3lb Skin-on, PBO
20 lb / 421913
1-3 lb Whole Sockeye Salmon Fillets
KEEP FROZEN UNTIL READY TO USE
Conventional oven
Place Alaska Salmon in well-greased or foil lined baking pan. Brush with melted butter or oil. Bake at 400 degrees F. It is not necessary to turn fish during baking.
Pan-Fry
Heat 1/4 inch butter or oil in a hot, but not smoking skillet. Saute Salmon steaks or fillets in a single layer until golden brown on both sides, turning once during cooking.
Grill or Barbecue
Place salmon on hot, well-greased grill. During grilling, baste fish with oil or basting sauce several times. Turn 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.
Microwave cooking is not recommended.
Keep frozen at 0 degrees F or below until ready to use
Thaw before cooking. Do not cook from frozen To thaw, open package, refrigerate 8-10 hours
Sockeye Salmon. Contains: Fish (Sockeye Salmon).