How to Heat and Serve Our Prepared Meals
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Our soups and salmon cakes are fully cooked — you only need to heat them. Dumplings go straight from the freezer into boiling water. Here's how to do each one.
Soups
Salmon Soup, Tom Yum, Tom Yum with Salmon Dumplings, Lobster Bisque and New England Clam Chowder.
- Microwave: slightly vent the lid. Heat directly in the container from frozen for 4–6 minutes, stirring occasionally.
- Stovetop: transfer the frozen soup to a saucepan and heat over low heat, stirring occasionally, until thoroughly heated.
Careful: the soup and container may be hot after heating.
Salmon Cakes
- Microwave: place on a microwave-safe plate and heat until warmed through — straight from the freezer or thawed.
- Thaw overnight: move the pack to the refrigerator the night before, then warm in the microwave, a skillet or the oven.
- Skillet: for a crispy crust, warm thawed cakes in a lightly oiled pan over medium heat, turning once, until hot inside.
Serve with a squeeze of lemon, fresh dill, tartar sauce or a simple green salad.
Dumplings
- Add frozen dumplings to a pot of boiling salted water and stir gently.
- Cook until they float and the filling is cooked through. Siberian Dumplings take 4–5 minutes, to an internal temperature above 165°F.
- For a golden crust, pan-fry them after boiling.
Serve with butter, sour cream or fresh herbs — or try our Garlic & Herbs Butter.
Storage
Keep soups and salmon cakes frozen; once thawed, keep refrigerated and enjoy within 4 days. Keep dumplings frozen.