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Question:
What is the frozen shelf life of your caviar and fillets?
Answer: Both are shipped
overnight, under dry ice, in styrofoam packaging that is designed to
keep the product frozen during shipment. The frozen shelf life of both
products is a minimum of 12 months from the time it’s processed,
usually between Oct.-Dec. of each year. Once thawed, the refrigerated
shelf life of our fillets is around 6-8 days, while our caviar will
stay fresh up to 30 days under refrigeration.
Question:
How does your caviar taste?
Answer: The best answer
we can give to this often asked question is that the taste is like getting
a little ocean spray in your mouth, with a nice nutty finish. It’s
a very clean taste. While we take great pride in our production techniques,
we feel most of the credit for the high quality of our caviar goes to
our pristine alpine environment.
Question: Are your whitefish farmed?
Answer: No, our whitefish
are all wild, caught by rod and reel. We harvest these fish from Flathead
Lake and Flathead River, here in northwest Montana. We annually harvest
only 2/5’s of 1% of the lake’s lowest estimated whitefish
population (between 5 to 15 million fish), making for a truly sustainable
fishery.
Question: What’s the easiest and quickest way to
prepare your fillets?
Answer: Though our fillets
can be used in any recipe calling for white fleshed fish, the quickest
and easiest way to prepare them is to simply pan fry them in a little
butter, until they’re a light golden brown on each side. If you
like, for a little added flavor, you can quickly dredge the fillets
in some of our own dry Montana Fixin’s batter mix, before putting
them in the pan. The fillet pictured on our product page was prepared
this way. MIGHTY TASTY!!! For those on a “heart smart” diet,
just sprinkle a little “Molly McButter” on a fillet, wrap
it in saran wrap, and microwave it for a couple of minutes.
Question: What are the mercury and PCB
levels in your whitefish fillets?
Answer: Montana tests
the fish in our waters for these contaminants every 2 years. The level
of PCB’s in our whitefish is currently undetectable. The levels
of Mercury is no higher than 0.22 PPM, well below Mercury levels currently
found by the EPA in orange roughy and tuna.
Question: How much fat is there in lake whitefish?
Answer: Compared to salmon,
our whitefish are extremely lean. However, pound for pound, they have
a much higher level of Omega-3 acids.
Question: Are there any preservatives or MSG
in your batter mix?
Answer: Neither preservatives
nor MSG are added to our mix.
Question: How do we store any left over
Montana Fixin’s batter mix.
Answer: First, make sure
you carefully open the zip lock package, making sure not to damage the
zip lock feature on the top end of the bag. Then, when you’ve
poured as much mix out of the bag as you need, simply zip lock the bag,
before storing it in your cupboard. Our batter mix bags are actually
triple layered vacuum bags, which are air tight when properly zip locked.
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