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Jan 2023
Customer since 2021
Falls Church, VA
Jan 2023
Customer since 2021
Fairfax, VA
Jan 2023
Customer since 2021
Woodbridge, VA
Food Lion Pink Salmon, Skin On, Boneless Fillets, Bag Wild caught. Fish Palate: Taste: mild; texture: delicate. Medium; moderate. Full; firm. Per 4 oz: 140 calories; 1 g sat fat (5% DV); 85 mg sodium (4% DV); 0 g total sugars.
Pink Salmon.
Thawing Instructions: Refrigerator: Remove desired quantity of fillets form bag. remove fillets from individual vacuum pouches. Place fillets in the refrigerator for 24 hours prior to cooking. Once thawed, pour off any excess water. Quick Thaw: For quick thaw, remove desired quantity of fillets from vacuum pouches. Rinse under cold running water until completely thawed. Cooking Directions (appliances vary, cooking times are approximate): Bake: Preheat oven to 450 degrees F. Bake fillets for 6-8 minutes, turning once. Fillets should flake with a form when done. Grill: Preheat grill to medium heat. Place fillets in a seafood basket and grill for 6-8 minutes, turning once. Fillets should flake with a fork when done. Microwave: Place fillets in a microwave-safe dish. Cover and microwave on high for 3-4 minutes. Fillets should flake a fork when done. Let stand for 1 minute before serving. Cook to an internal temperature of 145 degrees F, or until the flesh is opaque and flakes easily. Keep frozen. Do not refreeze once thawed. Important, keep frozen until used. Thaw under refrigeration immediately before use. Remove from the vacuum package before thawing.
Packed in a facility that also processes crustacean shellfish (crab, lobster and shrimp). While every effort has been made to remove the bones from this product, due to the manufacturing process, incidental bones may remain.
Food Lion Pink Salmon, Skin On, Boneless Fillets, Bag Wild caught. Fish Palate: Taste: mild; texture: delicate. Medium; moderate. Full; firm. Per 4 oz: 140 calories; 1 g sat fat (5% DV); 85 mg sodium (4% DV); 0 g total sugars.
Pink Salmon.
Thawing Instructions: Refrigerator: Remove desired quantity of fillets form bag. remove fillets from individual vacuum pouches. Place fillets in the refrigerator for 24 hours prior to cooking. Once thawed, pour off any excess water. Quick Thaw: For quick thaw, remove desired quantity of fillets from vacuum pouches. Rinse under cold running water until completely thawed. Cooking Directions (appliances vary, cooking times are approximate): Bake: Preheat oven to 450 degrees F. Bake fillets for 6-8 minutes, turning once. Fillets should flake with a form when done. Grill: Preheat grill to medium heat. Place fillets in a seafood basket and grill for 6-8 minutes, turning once. Fillets should flake with a fork when done. Microwave: Place fillets in a microwave-safe dish. Cover and microwave on high for 3-4 minutes. Fillets should flake a fork when done. Let stand for 1 minute before serving. Cook to an internal temperature of 145 degrees F, or until the flesh is opaque and flakes easily. Keep frozen. Do not refreeze once thawed. Important, keep frozen until used. Thaw under refrigeration immediately before use. Remove from the vacuum package before thawing.
Packed in a facility that also processes crustacean shellfish (crab, lobster and shrimp). While every effort has been made to remove the bones from this product, due to the manufacturing process, incidental bones may remain.