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Storage & Shelf Life
Portlock Smoked Seafood Gift Boxes:
Question: What is the shelf life of Portlock Smoked Seafood boxes?
Answer: All smoked seafood boxes including King Salmon, Sockeye Salmon, Oysters and Rainbow Trout have an indeterminate shelf life if the gold foil pouch is unopened and intact. To ensure the quality of these products, we suggest that they be consumed within six years.
Question: What is a retort?
Answer: “Retort” refers to a cooking process, typically performed at high temperatures. The term has also carried over to the finished product - the gold foil “retort pouch” which is then packaged within these boxes. The foil pouches of smoked salmon are pliable and often refer to as “soft canned” products. Retort items at Port Chatham include smoked salmon boxes, smoked oyster boxes, smoked rainbow trout boxes and all of our canned products. Trident Seafoods is one of the world’s largest producers of smoked retort salmon boxes. There are several advantages to these products. They are easy to ship, pack for travel or take hiking as they are fully cooked and ready to serve. The larger smoked seafood boxes (16 and 20 oz.) are packed with actual filleted sides that can be readily used for entertaining.
Question: When I opened the gold foil pouch, a lot of water and oil ran out of the pouch. Is this usual?
Answer: Since this product is actually cooked in the gold foil pouch at high temperatures, it produces natural juices as part of the cooking process. We suggest that you snip the pouch with scissors and carefully slide the product onto a high sided dish and serve with the natural juices to keep the fillet moist.
Alaska Seafood Nutrition Information (PDF)
Question: What is Nova-Style Salmon? (AKA Cold Smoked Salmon)
Answer: Nova-Style Salmon is a cold smoked product that is typically referred to as ‘lox’ on the east coast. Cold smoked refers to a low temperature smoking process that ranges from between 75 - 85 degrees. Since this is a low temperature, nova products are not fully cooked, but rather cured and smoked. The consistency of nova products is often likened to sashimi; in that nova can be slightly transparent and soft textured. Nova products require refrigeration. For those who have tried this delicacy, there is nothing better than King Nova!
Question: What is Kipper-Style Salmon? (AKA Hot Smoked Salmon)
Answer: Kipper-Style Salmon refers to a cooking process, whereby the salmon is cooked and smoked at high temperatures ranging above 200 degrees. The result is a fully cooked salmon that is moist, flaky, firm and robust in smoke flavor. Salmon prepared in this fashion is very succulent and is best described as “just off the barbeque”. In August 2001, Port Chatham received an accolade in Sunset magazine, referring to our Kipper-Style Smoked King Salmon as “The Best in the West”.
Question: What is Hard Smoked Salmon?
Answer: Hard Smoked Salmon refers to salmon that has an intense smoked flavor. At our smokehouse, we achieve this taste sensation by first sectioning our salmon into small pieces prior to smoking. By increasing the surface area exposed during the smoking process and increasing smoking times, we can impart a “serious” smoke to our hard smoked products.
Alaskan Fish Species:
Question: What is the difference between King and Sockeye salmon?
Answer: There are many subtle similarities and differences between these two species. They are similar in that both King and Sockeye are premium salmon rich in natural oils and coveted by Salmon connoisseurs worldwide. King Salmon tends to be delicate in flavor, with orange-red flesh and is less firm than Sockeye. Kings are commonly 25 to 40 pounds, yet can range to over 100 pounds in size. Sockeye on the other hand, has a fiery-red flesh tone and a robust flavor with firm flesh. They are a smaller variety of salmon and are usually less than 20 pounds in size. Sockeye Salmon is only harvested in the wild, while King salmon may be wild or farmed. Portlock wild King and Sockeye Salmon are carefully selected to provide our customers with quality that is unmatched.
Question: What are the most common types of salmon from Alaska?
Answer: The following are the most popular salmon species:
King Salmon (also known as Chinook)The King salmon is arguably the finest salmon in the world. It is the largest of all the species weighing in at an average of 20 lbs. per fish. Prized for its orange-red flesh, succulent flavor, high natural oil content and firm texture, King salmon often grace the tables of the finest restaurants across the United States. Sockeye Salmon (or Red)Fiery red flesh, robust flavor and firm texture are hallmarks of this premier Alaskan salmon. Sockeye salmon are only wild-caught and average approximately 6 lbs. Typically cold smoked and used in Nova-style products, the Sockeye is a long time favorite in Asian and European markets. Coho Salmon (also known as Silver Salmon)The Coho Salmon is the second largest Alaskan species, with an approximate average weight of 12 lbs. Regarded as a premium fish; the Coho harbors less natural oils than either the King or Sockeye. Its texture is quite firm and flesh tone is orange-red. Chum Salmon, firm pink flesh, low - moderate natural oil content and subtle flavor characterize the Chum Salmon. Pink Salmon, This is the smallest and most abundant of the wild Alaskan salmon species.
Alaska Seafood: Natural is healthiest. Source: Alaska Seafood Marketing Institute
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