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Most of Bar Harbor® Fish and Seafood is MSC® Certified sustainably harvested and through this certification the fish and seafood can be traced back to a particular fishery in the world’s oceans, and in many cases to the specific boat that caught it! The ocean is parceled into FAO areas. Our Atlantic Herring and Sardines come from FAO 21. Our Sea and Ocean Clams come from FAO 21 – 31. And our Alaskan Salmon and Pollock come from FAO 67. There you have it; now you know where it’s caught!
Place the can on a flat surface and hold firmly with one hand. Use caution in keeping your stabilizing hand away from all sharp edges while opening.
Using the thumb of your other hand, lift the ring and push it all the way forward until the ring is stopped by the rim of the can and the seal is broken. Try to keep the ring facing straight forward for best results.
Put your index finger through the ring and place your thumb on top of the lid. While pulling on the ring, press down on the top of the lid with your thumb creating a rolling motion as the lid pulls away from the can. To break the last portion of the seal, gently rock the lid from side to side until it breaks free.
Should the ring-pull break off, use a spoon to press into the end area and break the seal, then using a paper towel or cloth to cover the metal edge and prevent injury, gently pull back and remove the lid.
Bar Harbor® Foods uses 100% recyclable steel containers with BPAni coatings to protect the food contents from interacting adversely with the metal container. Fish, seafood and high-acid products, like tomato-based products, are required by the FDA to be canned in lined containers.
BPAni (ni = non-intent) is the accurate industry term for linings made without the chemical Bisphenol-A (BPA).
In addition, our can labels are made from recycled paper stock and printed with vegetable inks. As our steel containers are 100% recyclable, we are happy that they can be infinitely repurposed and reused.
Please respect our planet and recycle!
Chowder is traditionally a hearty soup, usually made with potatoes and larger pieces of meat or seafood. It’s origins lead back to Newfoundland and it appears the word “chowder” is a corruption of the French chaudier (which means “cauldron”). It is believed Breton fishermen brought it to Newfoundland and from there the name spread to Nova Scotia, New Brunswick, and further south into New England.
Bisque, on the other hand, is also of French origin, and, was originally prepared from the strained broth of boiled crustaceans; namely, lobster, langustine, crab, shrimp or crayfish. It rarely contains pieces of meat or seafood, though we add minced seafood to our lobster and crab bisques for additional flavor. Cream is added to give it additional nutrition and to produce its silky texture. And of course, a dash of Sherry gives any bisque the perfect finish!
The Best By Date for Bar Harbor® products is located on the product lid of most of our chowders, bisques and meats. It can be found on the neck of a bottle of the clam juice, lobster juice, or Nauti mary mix. The is Best by Date is in a Month/Year format. Example: 03/2019. The Best By Date is merely a date for which we Bar Harbor® Foods guarantees the quality of the contents.
The production date is in Julian Calendar code
“G” is an internal code for the product, in this case, Clam Chowder.
The first three numbers “046”, the 46th day of the year.
The last number stands for the year of production, 2018.
This product was produced in early February 2018.