Characteristics Alaskan Jack's Wild Caught Keta Salmon Citrus Pepper Rub - 2 Ct.
| Units In Package | 2 |
|---|---|
| Package Type | BOX |
| Package Size, CT | 2.0 |
| Net Weight, OZ | 12.0 |
| Country Of Origin | China |
| Seasonal | N |
| Ingredients | Keta Salmon, Salt, Black Pepper, Citric Acid, Onion, Paprika Extractive, Sugar, Garlic, Lemon Oil, Modified Food Starch, Spices, Natural Flavor. |
| Recycle Codes | Y |
| Temperature Indicator | Frozen |
| Directions | Preparation: Keep frozen. Remove frozen salmon portion from sealed pouch prior to placing in preheated oven. Cooking Directions: Bake: Preheat oven to 375°F. Place frozen salmon portion (removed from sealed pouch) on a greased oven-safe baking dish. Bake on center rack, uncovered, for approximately 30 minutes. (Stove temperature may vary. Cooking times may require adjustment. Ensure product reaches a minimum internal temperature of 165°F). |
| Marketing Description | Alaskan Jack's™ Wild Caught Keta Salmon Citrus Pepper Rub. Frontier Harvest. Jack's take on a classic seafood rub using a lemon & black pepper blend for a zesty, citrus punch. 2 Individually Packaged Fillets. Net Wt 12 oz (340 g). |
| Other Description | Wild caught in Pacific Northwest. Recyclable Materials. Questions or Comments Please visit our website @ www.alaskanjackseafood.com. |
| Ecommerce Description | Alaskan Jack's™ Wild Caught Keta Salmon Citrus Pepper Rub. Jack's take on a classic seafood rub using a lemon & black pepper blend for a zesty, citrus punch. These are individually packaged fillets. |
| Cholesterol, mg | 85 |
|---|---|
| Sodium, mg | 210 |
| Carbohydrates, g | 0 |
| Dietary Fiber, g | 0 |
| Sugars, g | 0 |
| Protein, g | 35 |
| Daily Percent Of Vitamin A | 0 |
| Daily Percent Of Vitamin C | 0 |
| Daily Percent Of Calcium | 2 |
| Daily Percent Of Iron | 3 |
| Number Of Servings | 2 |
| Energy | 170 |
| Total Fat, g | 3 |
| Saturated Fat, g | 0.8 |
| Trans Fat, g | 0 |
| Length, IN | 1.771 |
|---|---|
| Height, IN | 8.353 |
| Width, IN | 5.836 |
| Weight, LB | 0.88 |