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waterfront BISTRO Salmon Fillets Wild Alaskan Pink Boneless & Skin On - 16 Oz
Salmon Fillets, Wild Alaskan Pink
Per 4 oz: 120 calories; 1 g sat fat (5% DV); 260 mg sodium (11% DV); 0 g total sugars. Resealable. Ready to cook. Boneless & skin-on. Responsible choice. Individually quick frozen and vacuum packed. Our Commitment to Sustainability: We are committed to providing premium, restaurant-quality seafood time in accordance with our Responsible Seafood Policy. Our carefully selected seafood is either certified or rated by leading third-party sources that share our standards for environmental and social responsibility, traceability, and food safety. 100% money back guaranteed. Quality & satisfaction. Wild caught in Alaska. Product of China.
Serving Size: 4oz
Servings Per Container: 4
|Calories||Amount Per Serving
|% Daily Value|
|Calories from Fat||Amount Per serving 35|
|Total Fat||Amount Per serving 3.5g||5%|
|Saturated Fat||Amount Per serving 1g||5%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 75mg||25%|
|Sodium||Amount Per serving 260mg||11%|
|Potassium||Amount Per serving 400mg||8%|
|Total Carbohydrate||Amount Per serving 0g||0%|
|Dietary Fiber||Amount Per serving 0g||0%|
|Total Sugars||Amount Per serving 0g|
|Added Sugars||Amount Per serving (-)|
|Protein||Amount Per serving 21g||0%|
Pink Salmon (Oncorhynchus Gorbuscha); Sodium Tripolyphosphate (to Retain Moisture).
Warning Contains: Contains: fish (pink salmon). Care is taken to remove bones: however, some may escape detection. Please use reasonable care with this product.
Directions Perishable. Keep frozen. Cook thoroughly. Thawing Instructions: Remove fish from all packaging. Place in a separate container, and thaw under refrigeration. Cooking Instructions: Cook from frozen or thawed. Remove fish from all packaging. Apply oil or cooking spray to cooking surface. Use aluminum foil if grilling. Season as desired. Cook times will vary according to the thickness of the fish. Cook until fish flakes easily when tested with a fork, and internal temperature reaches at least 145 degrees F. Saute: If cooking from frozen: Medium heat for 4-6 minutes per side. If cooking from thawed: Medium heat for 3-5 minutes per side. Grill or Boil: If cooking from frozen; 4-6 minutes per side. If cooking from thawed: 3-5 minutes per side. Bake: If cooking from frozen: 450 degrees F for 18-20 minutes. If cooking from thawed: 425 degrees F for 14-16 minutes. Do not refreeze thawed fish; store in refrigerator and use within 24 hours. Press zipper to close.
About the Producer Lucerne
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