C. Wirthy & Co. Blackened Hand-Seasoned Atlantic Salmon Fillets - Frozen - 10oz

A: Thank you for your interest in our C. Wirthy Blackened Salmon. While this product is not intended to be “hot” we can confirm there is pepper in the spice rub. Unfortunately, spice level is subjective to individual palate and we cannot advise if this is “too hot” for your family

A: Hi! I have a very low tolerance for spicy food and though it is subjective, I can stay that I did not find it spicy at all. Instead, it was just very flavorful.

A: I have people very sensitive to heat in my family (including myself) and we did not find this to be spicy. It just had nice blackened seasonings, but none of us felt any burning on our tongues.

A: The spice itself if flavorful, but on a scale of 1-10 of Spicy Heat, I would say 3-4. This product overall is not bland and very delicious!

A: C.Wirthy Atlantic Salmon items, including this product, do not contain shellfish.

A: Current packaging doesn’t have air fryer instructions, but we have new packaging coming soon that will include those! Pre heat air fryer to 350°F. Place salmon skin-side down in air fryer basket. Thawed: Bake 11-15 minutes. Frozen: Bake 17-20 minutes. NOTE: These instructions are only a guideline. Reference Air Fryer Instruction Manual.

A: No, all C.Wirthy salmon products are skin-on. Salmon skin is fully edible, can have high concentrations of Omega-3 fatty acid, and is great for grilling! If you do not wish to consume the skin, the salmon should separate easily from the skin after cooking according to the package directions.

A: Our C.Wirthy Salmon is responsibly farmed-raised in Chile in ASC certified fisheries, many of which are located directly in the ocean. The fish farmers and their processing plants are systematically audited by High Liner Foods, C Wirthy’s parent company, before they can become a supplier to ensure they are meeting our sustainability standards. Sustainable seafood continues to be among the highest priorities for High Liner Foods as we look to feed a growing world population now and in the future. The strict criteria we use to define responsibly source wild-caught and farmed seafood is based on various certification schemes the Global Seafood Sustainability Initiative (GSSI) and industry experts assure will protect the integrity of the species, stock and environment.

A: Yes, according to the instructions, the fillets can be microwaved once thawed; the internal temperature should reach 165 °F. Full instructions are on the back of the package.

A: They describe it as "ocean-raised in the natural fjords of Chile," so it farm-raised.

A: High Liner Foods does not use the species of fish and shellfish in our retail products that the US Food and Drug Administration (FDA) and the US Environmental Protection Agency (EPA) have expressed concerns about. Swordfish, king mackerel, shark, albacore tuna and tilefish are among the predatory species higher in the food chain that have higher concentrations of mercury from consuming other fish. Mercury is a naturally occurring element found in soil and rocks, and also in lakes, streams and oceans. In addition to natural sources, mercury is released into the environment by some human activities. The FDA has established a standard of 1.0 parts per million (ppm) for methyl mercury in commercial fish for safe consumption by Americans. Salmon is one of the species that FDA recommends as a “Best Choice”, as mercury levels are some of the lowest compared to other species.

A: A few High Liner products come from specially chosen fish and shellfish farms, including this item. The fish farmers and their processing plants are systematically audited by High Liner Foods before they can become a supplier. We prefer suppliers who have total control over the product from hatchery to processing. High Liner Foods Incorporated is committed to conducting its business in a manner that is respectful and protective of the environment. In particular, High Liner Foods Incorporated endorses the concept of sustainable use of global fisheries resources. Given the human demand for seafood we believe the best solution, environmentally and otherwise, is a balance between aquaculture methods that are protective and respectful of the environment, and keeping global fishery resources sustainable.