Howard's Foods Ltd., West Vancouver, British Columbia, Canada. 604-922-3111
British Columbia Salmon Marinating Pouch
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RUB INGREDIENTS
Place salmon (up to 1.36KG or 3 lbs ) into bag and reseal making sure that it is air tight. Marinate in the fridge for 2 to 24 hours. The longer the better. TIP: Pre cut salmon into serving sizes. Slip right onto the BBQ or baking tray and into the oven and follow cooking suggestions below. TIP: Before placing salmon in the bag, pour out a small amount of sauce and make a glaze just before serving. To do this put sauce into a sauce pan and bring to a boil then remove from heat and drizzle over salmon.


IN THE OVEN
Pre heat oven to 350. Slip salmon from the pouch onto a baking tray. Bake salmon whole sides, fillets or steaks, uncovered, for 4 to 6 minutes per 1/2-inch thickness. TIP: Use parchment paper under the salmon. 

ON THE BARBEQUE​
Place fish on grill, skin down for approximately five minutes. Leave skin stuck to the grill and separate salmon from skin. Turn fish over back onto skin. Baste often especially before serving. Fish is done when opaque, about ten minutes per inch of fish.


NOT  ONLY GREAT WITH SALMON
TRY USING WITH OTHER SEAFOODS-CHICKEN-PORK OR ANYTHING YOU WANT TO MARINATE.

FOLLOW THESE SIMPLE
STEPS FOR A PERFECT MARINADE
Brown sugar, chili flakes,cumin,rock salt,black pepper,ginger, a special blend of spices,corn starch.
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