Skin-on portions. Individually vacuum-packed. Recipe on back. North pacific wild sockeye salmon is one of the most popular seafoods. With rich red flesh, this fish has an easy-to-love taste and firm, succulent texture. Sustainably harvested in cold, clear waters, its great flavor makes adding sockeye salmon to your family's diet a popular move. Our goal is to put the finest seafood on your table - for you, your children, and your great, great grandchildren. For over 75, years, Pacific Sustainable Seafood has served the oceans through a continuous commitment to sustainable (We define sustainable, as does Webster's Dictionary, as ' - a method of harvesting or using a resource so that the resource is not depleted or permanently damaged) fishing practices. Helping to ensure the future of our oceans means we can continue to serve your family great tasting seafood for generations to come. Frank Dulcich, President & CEO. Wild.

Sockeye Salmon (Fish).

Recommended Thawing Instructions: Remove sockeye salmon from vacuum packaging before thawing. Place frozen fish in covered dish and thaw in refrigerator overnight (approximately 10 hours). Refresh by lightly rinsing in cold water just prior to cooking. Quick Thawing Instructions: Place in a container with cold water for 15-20 minutes or until thawed. Cook immediately after thawing. Important: Keep frozen. Do not thaw at room temperature. Do not refreeze. Raw Product - To be fully cooked before consumption. Preparation Instructions: Pan fry, grill, broil or bake: Cook until an internal temperature of 145 degrees F is reached. Sockeye is cooked when opaque in center and flakes easily with fork. Every effort has been made to remove bones from this product, however some may remain.

Keep frozen.