Perishable Smoked Salmon Pate
This incredibly popular recipe came from a friend of Mr. Seabolt's while on a boat (some part of a fish story, I'm sure.) Once a secret recipe, we now give it away on a recipe card, included in most gift-packs. Made, as usual, with only the freshest ingredients!
To ensure the highest quality and safety, follow these recommended methods for thawing seafood:
Refrigerator Thawing: Place the seafood on a plate and thaw in the refrigerator for 6-8 hours or overnight. This method maintains a safe, constant temperature and preserves the best quality.
Cold Water Thawing: For faster thawing, place your vacuum-sealed seafood in a bowl of cold water, changing the water every 30 minutes. Once thawed, remove the seafood from the packaging, rinse gently with cool water, and pat dry.
Whidbey Island Seafood Company offers to ship to all orders outside of Whidbey Island, Washington. For more information please refer to our Shipping Policy Page.
