Seven Pound Hot Smoked Seafood Combination
Includes: two pounds of Wine-Maple Smoked Salmon, one pound Apricot Smoked Halibut, two pounds Garlic Pepper Smoked Salmon, and one pound each of Smoked Oysters and Scallops. Vacuum packed in half pound or individual pieces.
Hot Smoked Seafood will keep two weeks under refrigeration and up to three months in a vacuum bag in the freezer.