Member's Mark Salmon Fillet Sockeye

Cooking instructions: Remove all packaging. Bake: Preheat oven to 350°F. Line a baking sheet with aluminum fol. Season the salmon fillet. Place salmon (skin side down) on the lined baking sheet. Bake for 20 minutes. Cook to a minimum of 145°F. Also great for grilling and broiling. Appliances may vary. Adjust cooking times as necessary.

Description

Member's Mark™ Salmon Fillet Sockeye. Wild caught. Gold standard. Sustainable seafood. Responsible and transparent sourcing. Sustainable for people and planet. We will never sell unsustainable seafood! Best Choice: Highest standard of sustainable seafood that poses minimal impact to ocean ecosystems and is certified by a third party.

Other Description

Responsible sourced. Skin on. Wild caught. While we make every effort to remove all bones, please know that, as with all fish, some bones may still be present. MM sockeye salmon fillet PLU 36272. To learn more about our sustainability program, please visit www.samsculb.com/seafood. Certified sustainable seafood MSC www.msc.org.

Nutrition Facts

Serving Size: 4.0 oz

Energy	190
Total Fat	10 g
Saturated Fat	1.5 g
Trans Fat	0 g
Cholesterol	70 mg
Sodium	55 mg
Potassium	440 mg
Carbohydrates	0 g
Dietary Fiber	0 g
Sugars	0 g
Added Sugars	0 g
Calcium	0 mg
Iron	0.6 mg
Vitamin D	0 mcg
Protein	24 g
Daily Percent Of Calcium	0
Daily Percent Of Iron	4
Daily Percent Of Vitamin D	0
Daily Percent Of Added Sugars	0

Ingredients

Sockeye salmon.

Warnings

Contains: Salmon.
Not for raw consumption.
Caution: May contain bones.
Safe handling instructions:
Some food products mat contain bacteria that could cause illness if the product is mishandled or cooked improperly for your protection. Follow these safe handling instructions
Keep refrigerated or frozen.
Thaw in refrigerator.
Keep raw fish separate from other foods. Wash working surfaces (including cutting boards) utensils. And hands after touching raw fish or seafood.
Cook thoroughly.
Keep hot foods hot refrigerate leftovers immediately or discard.
Product must be kept refrigerated bewail 32°F to 36°F.

UPC

6272