SOCKEYE SALMON: 1) "***SMOKED WILD SOCKEYE SALMON (NOVA LOX)***INGREDIENTS: Wild Sockeye Salmon, Salt, Suga

Recall map → All recalls → F-1598-2013

SOCKEYE SALMON: 1) "SMOKED WILD SOCKEYE SALMON (NOVA LOX)INGREDIENTS: Wild Sockeye Salmon, Salt, Sugar, Natural Wood Smoke. CONTAINS: SOCKEYE SALMON (FISH)Produced By: SALMOLUX, 34100 9th Avenue S. Federal Way. WA 98003". 2) "SOCKEYE SMOKED SALMON TRIMNET WT: 2 lbs (908g)INGREDIENTS: Wild Sockeye Salmon, Salt, Sugar, Natural Wood Smoke. (No Preservatives or Artificial Colors)Produced By: SALMOLUX, 34100 9th Avenue S. Federal Way. WA 98003". 3) "SMOKED SOCKEYE SALMON (NOVA LOX)Net Wt. 4 oz (113g)INGREDIENTS: Alaskan Sockeye Salmon, Salt, Sugar, Natural Wood Smoke. CONTAINS: FISH (SALMON)0 16468 44900 8". Salmolux (A Pacific Seafood Group Company) · reported 2013-07-17

Terminated This recall has been closed out by the agency.

Reason for recall: Cold Smoked Salmon products are recalled due to the potential contamination with Listeria monocytogenes.
Classification: Class II
Recall initiated: 2013-05-25
Reported by the agency: 2013-07-17
Closed out (terminated): 2013-12-02
Recalling firm: Salmolux (A Pacific Seafood Group Company)
Federal Way, WA
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): Products were distributed in Arkansas, Arizona, California, Idaho, Michigan, Nevada, New York, Ohio, Texas, and Washington.
States we parsed from that text: AR AZ CA ID MI NV NY OH TX 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-1598-2013

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.