Smoked Salmon from Washington State USA

[Bluestar]

My daughter recommended this company. She has tried the products and raves about them. I will be placing an order tomorrow.

The great thing about this company is that they do not chemically preserve the fish. They smoke it and then vacuum seal it and the package claims to last for up to 4 years unopened, unrefrigerated.
Very resonably priced. They are having a sale at the moment as well.

Home page _http://www.seabear.com/

Ready to eat packages _http://www.seabear.com/Catalog/Category/Ready-to-eat+salmon+in+pouches.aspx

They even have a fish oil capsule _http://www.seabear.com/catalog/product.aspx?item=410

 

[Mark]

My daughter recommended this company. She has tried the products and raves about them. I will be placing an order tomorrow.

The great thing about this company is that they do not chemically preserve the fish. They smoke it and then vacuum seal it and the package claims to last for up to 4 years unopened, unrefrigerated.
Very resonably priced. They are having a sale at the moment as well.

Home page _http://www.seabear.com/

Ready to eat packages _http://www.seabear.com/Catalog/Category/Ready-to-eat+salmon+in+pouches.aspx

They even have a fish oil capsule _http://www.seabear.com/catalog/product.aspx?item=410

You might consider that big fish probably have a lot more mercury content than small fish. If you want fish with a shelf life there's always little sardines.

 

[Bluestar]

good point, though I thought that salman was a river fish and did not have that high a mercury content. I must research some more on it. Thanks for the heads up.

 

[anart]

good point, though I thought that salman was a river fish and did not have that high a mercury content. I must research some more on it. Thanks for the heads up.

I have some smoked salmon stored away. If things get to the point where I'm glad that I have it, I doubt I'll be too concerned about a possible mercury content - tuna is a big worry with mercury, though.

 

[Mountain Crown]

good point, though I thought that salman was a river fish and did not have that high a mercury content. I must research some more on it. Thanks for the heads up.

This may help:

[quote author=Wikipedia]Salmon is the common name for Salmonidae. Several other fish in the family are called trout; the difference is often said to be that salmon migrate and trout are resident, a distinction that holds true for the Salmo genus. Salmon live along the coasts of both the North Atlantic (one migratory species Salmo salar) and Pacific Oceans (approximately a dozen species of the genus Oncorhynchus), as well as having been introduced into the Great Lakes of North America.

Typically, salmon are anadromous: they are born in fresh water, migrate to the ocean, then return to fresh water to reproduce. However, there are populations of several species that are restricted to fresh water through their life. Folklore has it that the fish return to the exact spot where they were born to spawn; tracking studies have shown this to be true, and this homing behavior has been shown to depend on olfactory memory.[1][2] Salmon are intensively produced in aquaculture in many parts of the world.[/quote]

 

[WhiteBear]

It was a common practice for gold-seekers in California and the Pacific Northwest to pour mercury at the head of a stream and let it amalgamate with gold as it travels down the river, to pool and be gathered later, where the mercury was boiled off to precipitate the gold. A lot of streams in the NorthWest have residual mercury there. I wouldn't consider river fish any less likely to have mercury than open ocean fish...maybe the other way around, actually.

 

[Bluestar]

Did a bit of searching and found this list that the USFDA has published. Now how accurate is debatable, but it does give a bit of insight.
_http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/Seafood/FoodbornePathogensContaminants/Methylmercury/ucm115644.htm

SPECIES MERCURY CONCENTRATION (PPM) NO. OF SAMPLES SOURCE OF DATA
MEAN MEDIAN STDEV MIN MAX
SALMON (FRESH/FROZEN) * 0.014 ND 0.041 ND 0.190 34 FDA 1990-02
SARDINE 0.016 0.013 0.007 0.004 0.035 29 FDA 2002-04

Another good reference chart pertaining to monitoring levels of mercury in fish
_http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/Seafood/FoodbornePathogensContaminants/Methylmercury/ucm191007.htm

Then there is this article relating farm raised salmon vs wild caught. Seems PCB's are higher in farm raised.
_http://www.webmd.com/food-recipes/news/20080605/mercury-low-in-wild-and-farmed-salmon


_http://www.oilofpisces.com/mercury.html

To be on the safe side it is best to eat fish and shellfish with an average mercury content of less than 0.10 ppm. Unfortunately, there are not too many species left that fulfill this requirement. King crab, scallops, catfish, salmon (fresh, frozen and canned), oysters, shrimp, clams, saltwater perch, flounder, and sole are all good choices. Salmon is my favourite because of its combination of a low mercury content with a high level of beneficial EPA and DHA. The following fish species should be avoided: tilefish, swordfish, king mackerel, shark, grouper, tuna, American lobster, halibut, pollock, sablefish, and Dungeness and blue crab. Limited sampling of the following also indicated high mercury levels: red snapper, marlin, orange roughy, saltwater bass. Atlantic cod, haddock, mahi mahi, and ocean perch have mercury levels around 0.18 ppm, so should be eaten in moderation. For more on mercury content of fish see

www.cfsan.fda.gov/~frf/sea-mehg.html

So, I am inclined to eat some occasional salmon and this company seems to be the one to buy from.