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Blue Hill Bay Herring, in Cream Sauce - 12 Ounce , $7.49
Wild caught. Ready to eat. No preservatives. Smoked seafood. Preservative free. acmesmokedfish.com. Bluehillbay.com. For great recipes, serving suggestions, and to check out our full-line of products, go to www.Acmesmokedfish.com. Omega-3 fatty acids. Gluten free. 0 trans-fat. Good source of protein. Product of Canada.
Blue Hill Bay Herring, in Wine Sauce - 12 Ounce , $8.99
Wild caught. Ready to eat. All natural. No preservatives. Smoked seafood. Preservative free. All-natural. acmesmokedfish.com. Bluehillbay.com. For great recipes, serving suggestions, and to check out our full-line of products, go to www.Acmesmokedfish.com. Omega-3 fatty acids. Gluten free. 0 trans-fat. Good source of protein. Product of Canada.
Boss Crab Meat, Pasteurized - 16 Ounce , $19.99/lb
Hand picked. Hand picked blue swimming crab (portunus pelagicus). Contains sodium acid pyrophosphates (SAPP) to retain color. NFI Crab Council: Committed to sustainability. Boss Brand is 100% Crabmeat. The crab is steamed cooked, handpicked, graded and then sealed for pasteurization. The result is a shelled crabmeat and excellent flavor. Boss Brand is ideal for crab cakes, and for using your own crab recipes. This crabmeat is processed in our plants, and has followed the guidelines by Hazardous Analysis and Critical Control Point (HACCP). Product of Indonesia.
Dockside Classics Crab Cakes, Premium - 12 Ounce , $7.49
With real and imitation crab and fish flakes. Includes 2 oz cup cocktail sauce. 10 oz crab cakes & 2 oz sauce. Fresh. Never Frozen. Ready on minutes. DocksideClassics.net. Made in USA.
Ducktrap Salmon, Atlantic, Cold Smoked - 4 Ounce , $8.99
Ready to eat. Smoking seafood is an art. Cold Smoked Atlantic Salmon: Made from Atlantic Salmon. Cold smoked in Maine with a mix of maple, oak, cherry and apple woods. Seasoned with cracked pepper & garlic. Thinly sliced, skin removed. Best Aquaculture Practices: Processor, farm, feed. bapcertification.org.
Ducktrap Salmon, Atlantic, Cold Smoked, Gravlax Style - 4 Ounce , $8.99
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.
Ducktrap Salmon, Smoke Roasted, Maine Smoked - 4 Ounce , $8.99
All natural. Natural source of omega-3. Ducktrap River of Maine: Ducktrap River of Maine produces the finest smoke roasted salmon available. We have perfected the ideal recipe for hot smoking salmon in small batches using native Maine fruitwoods and hardwoods at our smokehouse in Belfast, Maine. Ducktrap River of Maine Smoke Roasted Salmon contains no artificial preservatives or ingredients. Astaxanthin: The carotenoids (nutrients in the same family as vitamin A) used in the feed of farm-raised salmon are identical to the natural carotenoids consumed by salmon and trout in the wild and are the source of the natural color of these fish. No dyes are used. www.ducktrap.com. Naturally smoked in Maine.
Ducktrap Salmon, Smoked Atlantic, Spruce Point Pastrami Style, Scottish Style - 4 Ounce , $8.99
Ready to eat. Unique spice blend. Gluten free. Astaxanthin: The carotenoids (nutrients in the same family as vitamin a) used in the feed of farm-raised salmon are identical to natural carotenoids consumed by salmon and trout in the wild and are the source of natural color of these fish. No dyes are used. About Ducktrap Pastrami Style Smoked Salmon: With over 30 years of experience, ducktrap has mastered the art of smoking seafood. To produce Ducktrap Pastrami Style Smoked Salmon, premium Atlantic salmon. Fillets are brined in a flavorful recipe of salt, cane sugar, herbs and spices, then slowly cold-smoked with a unique blend of Maine fruitwoods and hardwoods. Each smoked fillet is topped with a hand-applied spice mixture, creating a unique, delicious pastrami flavor. Naturally smoked in Maine.
