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Rubinstein’s® Red (Sockeye) Salmon 12/14.75 oz

(2 customer reviews)
Rubinstein's® salmon is packed from fresh, prime-quality fish caught in the clear, cold marine waters of Alaska. Red salmon are the species richest in flavor. They add a festive accent to any entree or appetizer.
Rubinstein’s® Red (Sockeye) Salmon 12/14.75 oz

Rubinstein's® salmon is packed from fresh, prime-quality fish caught in the clear, cold marine waters of Alaska. Red salmon are the species richest in flavor. They add a festive accent to any entree or appetizer.

Rubinstein’s® Red (Sockeye) Salmon 12/14.75 oz

Serving Suggestion

It's a wonderful addition to a salad, sandwich or any hot recipe.


 

Preparation and Cooking

Fully cooked - Ready to eat.


 

Food Safety

Store cans at room temperature.


Ingredients & Nutrition Information

Nutrition Facts

Serving Size 0.25 Cup (63 g / 2.2 oz)

Amount Per Serving
Calories 110
% Daily Value*
Total Fat 7g 9%
  Saturated Fat 2g 10%
  Trans Fat 0g  
Cholesterol 40mg 13%
Sodium 270mg 12%
Total Carbohydrate 0g 0%
  Dietary Fiber 0g 0%
  Total Sugars 0g  
  Includes 0g of Added Sugars 0%
Protein 13g 26%
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.

RED SALMON AND SALT.

2 reviews for Rubinstein’s® Red (Sockeye) Salmon 12/14.75 oz

  1. William Carey

    BEST EVVAH. Love it!

  2. Tom Panfil

    I love eating this salmon cold, as removed from the can, with no further cooking, topped with cut up Vidalia or other Sweet Onion. It is delicious, very good for my health, and very cost effective.

    I store a can in my refrigerator for days before opening it, then divide it into 4 portions, just under 4 oz each.  I add 1/4 of a Vidalia Onion, or other sweet onion to each portion just before eating it. I enjoy feasts for 4 days in a row.  The salmon stays good in my refrigerator for that period, stored in 2 cup Pyrex Bowls with tight lids.  I’ll start storing the empty bowls in the refrigerator so that they will be cold when I load them with new portions of Salmon.

    ASIDE: I don’t understand why the Trident Seafood website says: “Food Safety — Store cans at room temperature.” I can understand that storage in a refrigerator for a LONG TIME could promote rusting of the cans, which would be bad. I can’t understand how my practice of just chilling the cans well before opening them could be bad. Perhaps Trident will reply to my comment to educate me, or perhaps elaborate upon the storage instructions on its web site.

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