BSB - BROWN SUGAR BOURBON PACIFIC NORTHWEST SMOKED WILD SALMON FILLET

Smoked Salmon (pink Salmon, Water, Brown Sugar, Salt, Brown Sugar Bourbon, Natural Wood Smoke) And Natural Flavors.

Come See Us-we'd Love To Meet You!, 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., Heritage Distilling Co - American Distilling Institute's Most Awarded Craft Distillery Year After Year-heritage Distilling Co-is Just 3 Hours South Of Seabear Smokehouse, And We Are Big Fans Of Their Bourbon! Our Friends At Heritage Soak Oak Chips In Bsb - Brown Sugar Bourbon Exclusively For Us, Which We Use To Smoke This Wild Salmon Fillet After Packing It In Brown Sugar And A Touch Of Bsb - Brown Sugar Bourbon Prior To Entering The Smoker. The Result: A Moist, Flaky, Delicious Smoked Salmon With Beautiful Color And A Subtle Touch Of Sweetness. Bsb - Brown Sugar Bourbon Species Wild Pink - Brine - Wet, Method - Hot Smoked, Mild Robust, Dry Moist, Firm Soft., 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., 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., 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., Est 1957, Heritage Distilling Co, The Legendary Flavor Of The Pacific Northwest