Lighters, Matches, Igniters & Fire Making
Services (need to get it done?) Concierge, Consulting & Services Industries
Building Supplies, Tools & Materials
Appliances - Commercial & Residential
Farming, Livestock, Agriculture & Aquaculture
Bar, Restaurant, Hotels - Equipment & Supplies
Home, Office, Business & Household Supplies
Recreation, Hunting, Camping Gear & Outdoors
Get free delivery on food orders over $500 (some restrictions exist on some items, talk to a rep).
One bulk package of freeze-dried, uncooked wild-caught U.S. Pacific skinless salmon filets packaged for long-term storage.
To rehydrate, add water and let sit for a few minutes (follow label instructions). Each ounce of freeze-dried salmon yields approximately four ounces of fresh salmon when rehydrated. After rehydration, cook as desired (grill, poach, pan-sear) and season to taste.
Unopened pouches are shelf-stable for long-term storage; an unopened package is up to 10 years when kept sealed and stored out of direct sunlight. After opening, reseal the bag and keep the included oxygen absorber and desiccant; use remaining portions within approximately 90 days (3 months) for best quality. If you reseal using a home vacuum sealer to remove residual oxygen, remaining product life can be extended substantially.
| Allergens | Fish |
| Contains | Seafood |
| Fish Type | salmon |
| Form | Uncooked |
| Ingredients | Salmon |
| Material | salmon |
| Origin | USA |
| Package | bulk package |
| Packaging | Resealable Mylar Bag |
| Preparation | Freeze Dried |
| Prepared | uncooked |
| Preservation | Freeze dried |
| Rehydrated Weight | 28.0 oz |
| Rehydrated Yield | 4x |
| Requires Shipping | Yes |
| Resealable | Yes |
| Shelf Life | 10 years |
| Skin & Bones | skinless |
| Type | filets |
| Vacuum sealed | Yes |
| Weight | 7.0 oz |
| Weight (g) | 198 g |
| Wild Caught | Yes |
$55.10
$51.80
$52.55
From restaurants to catering professionals, RestaurantSky helps you find everything you need — from kitchen equipment and supplies to expert consulting — all in one place.