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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.
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, 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.
