Ducktrap Spruce Point Salmon, Atlantic, Cold Smoked, Gravlax Style
4 ounce
Since 1978. Ready to eat. Farm raised. Cold Smoked Atlantic Salmon: Made form Atlantic Salmon; Cold smoked in Maine with a mix of maple, oak, cherry and apple woods. Seasoned with classic gravlax-style rub. Thinly sliced, skin removed. Smoking seafood is an art. BAP Certified. Best Aquatic Practices: Processor; Farm; Feed. bapcertification.org.
Suggestions for Serving: Ducktrap smoked salmon is a convenient meal solution. perfet for any time of the day. Ready to eat with no further preparation needed. Breakfast: omelet, bagel and cream cheese (2-3 slices). Lunch: sandwich, wrap (4-5 slices). Dinner: salad, pasta (4-5 slices). Appetizer/Snack: multigrain cracker, cucumber bites (2-3 slices). For maximum flavor, allow smoked salmon to remain at room temperature for 30 minutes prior to serving. Visit ducktrap.com for exciting recipes.
Keep refrigerated at 38 degrees F (3 degrees C) or less. Proper Storage: Consume before the Use By date. Once opened, refrigerate and eat within 4 days.
Use within four days of opening.
Contains: salmon (fish).
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