BEERGARDEN PACIFIC NORTHWEST SMOKED WILD SALMON FILLET

Smoked Keta Salmon, Pepper, Salt, Cane Sugar, Beer (water, Malt, Hops And Yeast).

Est 1957, Smokehouse, The Legendary Flavor Of The Pacific Northwest, C009022_f, Copyright 2019 Pii, We Follow Tom's Tradition: We Smoke Your Wild Salmon Just Like Our Founder, Anacortes Fisherman Tom Savidge, Who Built A Backyard Smokehouse With His Wife Marie In 1957., Your Fillet's Journey: We Bring Wild Salmon From Premier Fisheries In Alaska And Across The Pacific Northwest, To Our Smokehouse In The Waterfront Fishing Village Of Anacortes, Washington., How We Smoked Your Fillet: Over 60 Years Later, We Still Handcraft And Smoke On-site In Small Batches, For A Moist And Flaky Fillet In The Time Honored Tradition Of The Pacific Northwest., Beergarden: We Created Beergarden Smoked Salmon To Pair Perfectly With Your Favorite Craft Beer, And It Has Been A Favorite At Our Smokehouse And On Our Website For Over 10 Years. Washington State Is Home To Nearly 400 Craft Brewers, And Has Been At The Forefront Of The Craft Brewing Revolution. We Proudly Source The Beer To Brine Our Beergarden Smoked Salmon From Our Favorite Craft Brewers. Beergarden: Species, Wild Keta, Brine - Wet, Method - Hot Smoked, Mild - Robust, Dry - Moist, Firm - Soft, Important: If Frozen Keep Frozen Until Used, Thaw Under Refrigeration At 38°f Or Below. Unopened Pouch-use By 21 Days After Thaw. Opened Pouch-use Within 2-3 Days., Fully Cooked & Ready To Serve. For Serving Ideas And More, Visit Seabear.com, Give Us A Call 800.645.3474, Our Team Sits Just 155 Steps From The Smoker., Come See Us-we'd Love To Meet You!