We’ve teamed up with our friends at SeaBear Smokehouse to bring you our smoked King salmon in a non-perishable, convenient, foil retort pouch.
Ready to eat as they come out of the pouch. Heat them or not, add them to salad, pasta, rice, or eat by themselves for a quick healthy snack.
The retort cooking process preserves the fish perfectly for up to three years.
Handling Instructions – Shelf Stable Smoked Salmon
Our smoked salmon is shelf stable and requires no specialized handling. Like our other non-perishable foods, it is normally shipped via Ground and scheduled to arrive within 3 to 7 business days. You will need to refrigerate pouches after opening, but we don’t anticipate this being a problem – It’s so delicious that you’ll be reaching for a second serving.
King Salmon, Sea Salt, Non-GMO Brown Sugar, Hardwood Smoke.
How do you ship?
Perishable orders ship via UPS 2nd Day Air Carbon Neutral, packed with enough Dry Ice to ensure your order arrives frozen. Non-perishable items ship standard ground-arriving 3-5 days from the selected shipping date.
* Shipments cannot be delivered to a PO BOX.
How do I track my order?
You will receive an email to the address used during checkout with your tracking number once your order has shipped. If you do not see an email in your inbox, please check your junk and spam folder!
How do you keep products cold during transit?
We pack your order with enough dry ice or frozen gel packs based on the destination of your package to keep things frozen. Dry ice will dissipate during transit and if none is visible in your box, that is ok.
Do you offer Local Pick up?
We offer curbside pickup! Please place your order online. You can select local pickup during checkout. We ask that you specify the day and time you want to come by in the notes section or come by Monday-Friday 10am- 1:30pm
Do you offer a gift note service for online orders?
Messages to recipients can be left in the Notes section during checkout. This message will appear on the packing slip and does not include prices.
More shipping information here