Canned Smoked Coho Salmon with paper label reading in part: ***SKIPANON BRAND SEAFOOD SMOKED COHO SALMON***In

Recall map → All recalls → F-0384-2016

Canned Smoked Coho Salmon with paper label reading in part: SKIPANON BRAND SEAFOOD SMOKED COHO SALMONIngredients: Coho Salmon, Sea Salt, Brown Sugar, Natural Hardwood Smoke. NET wt. 5.5 oz. (156g)***" UPC: 58071 00113 Can code beginning with OCS. Product label has a yellow background with a brown strip on the bottom and multiple colored ink for lettering. Smoked Coho Salmon with brown sugar, salt, and smoked with hardwoods was distributed as brites in 6oz cans. Can code beginning with OCS. Skipanon Brand Seafoods LLC · reported 2015-12-16

Terminated This recall has been closed out by the agency.

Reason for recall: All cans and pouches of Skipanon Brand seafood, including smoked salmon products are being recalled due to lack of documentation and possible under-processed product. Under-processed seafood could lead to contamination with Clostridium botulinum.
Classification: Class II
Recall initiated: 2015-10-09
Reported by the agency: 2015-12-16
Closed out (terminated): 2017-06-26
Recalling firm: Skipanon Brand Seafoods LLC
Warrenton, OR
United States
This is the firm that issued the recall — commonly a distributor or processor. It is not the origin of contamination.
Distribution (the agency's own words): No Foreign Consignees No VA or DoD Consignees. Distributed to Michigan, Nevada, Oregon, and Washington and sold to internet customers nationwide from the website skipanonbrand.com.
States we parsed from that text: MI NV OR VA WA
The agency named these states. Parse method explicit_state_list, confidence high.
Food category: Fish & seafoodderived
Assigned by a reviewed keyword rulebook over the product description, not by the agency.
Recall type: Voluntary: Firm initiated
Recall number: F-0384-2016

This page reproduces a record published by the US Food and Drug Administration. It is not real-time: recalls typically appear in FDA's Enforcement Report weeks after they begin — a median of 40 days, see publication lag. For current food safety information consult FDA and USDA FSIS directly.