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Dear Heritage Foods USA Supporter,

We hope you enjoyed reading last week's email where we presented our marvelous new Gift Catalog. Please look to us for your gift ideas for family, friends and clients! If you would like your delivery on a future ship date or if you would like to send a free gift card with your purchase, make a note for us in the Comment Box upon checkout or call us at 718-389-0985.

Remember you save when you make the best use of our shipping tiers. Stuff you cart and pay less per pound! Our shipping tiers are as follows. If your order is between: $1 - $99 = $19, $100 - $199 = $26, $200 - $299 = $33, $300 - $399 = $38, and $400 or more = $44. Note: Some of our products have special shipping costs associated with them like our Heritage Turkeys and some of our larger Gift Packages.

So, for example, if you order a Filet of Beef - $133. Add $26 shipping. A Filet of Beef - $133 and a St Louis Rib pack - $53. Add $26 shipping. Check out our Under $50 section to stock your cart!

5 — 5lbs of salmon filets - $85
4 filets
This salmon ships FedEx overnight.

Heritage Foods USA is proud to offer wild caught salmon from The Iliamna Fish Company in Alaska. Though aquaculture has come a long way, it's very hard to identify who is growing farmed salmon, under what conditions, or how long it has been stored. Our salmon is fully traceable; we know exactly where it comes from and who is catching it. The catch is Marine Stewardship Council Certified.

From a recent Wall Street Journal article October 21st:

Frozen fish earned its bad reputation at sea. A catch pulled from the water can bake in the sun, even if on ice, often for a day or more before it sees a freezer. Fish are also seldom live bled, essential to preservation. "You have to rip off the gills as soon as you get the fish in the boat. It's gruesome, but it makes for better flesh," says Paul Greenberg, author of "Four Fish: The Future of the Last Wild Food."

Moments past the summer solstice, Bristol Bay has long crystalline hours and mornings curled with dove-gray mist. Yearly people flock to this large marine ecosystem in southwest Alaska, swaddled in coveralls and rubber. They wait for the tide to rush in, and then, jumping aboard small boats, men and women head for the chase. The feisty quarry in this case is crimson-tinged sockeye salmon, and it's on its final run home. Christopher Nicolson has also arrived for the six-week run, along with cousins and siblings, bound together by love of the sea, fish and ritual.

Nicolson is part of the family-owned Iliamna Fish Co., catching salmon with short nets since 1948. Lately, the company has set up two CSAs (Community Supported Agriculture, a sort of hybrid farmer's market—stock market in which clients receive shares in produce) —one in Portland, Ore., the other in New York City—and delivery of their slapping-fresh fish requires freezing. Even in the face of the current locally sourced mania, Iliamna doesn't apologize for the F-word.

"Wild sockeye are just that: wild food," says Nicolson, whose native Alaskan mother raised him with a net. "If they're well frozen—and properly thawed—they're good food. If not well frozen, they're not good food."

Greenberg agrees: "The reality is, if you want wild and you want it out of season, you need to get over the fear of frozen."

Another problem common in the fish business, according to Greenberg, is that fillets are often frozen twice: first before being sent to China, where they are thawed for pin-bone removal, and then once more before they are shipped out again. Given such horrors—twice-defrosted flesh tweezed by workers earning a low wage—chefs recoil at the suggestion they try frozen fish. But "I have no problem with flash-frozen salmon," says Melissa Clark, author of "In the Kitchen with a Good Appetite," who has collaborated with everyone from Eric Ripert to Tom Colicchio. "Most sushi we get comes from frozen! Done right, the flavor can be extremely pure."

Our salmon is coming to you flash frozen, so you have the option of thawing and eating it right away, or stowing it in the freezer for a future meal. Broiled, poached, grilled, or sautéed, this is great fish at the peak of its flavor.  For holidays or events, you can try curing it for gravlax, for a special treat to share at a party.

One thing we guarantee, if you love salmon, you will be back for more. There is nothing like the taste of wild caught salmon. That's a Heritage promise.

5 — 5lbs of salmon filets - $85
4 filets
This salmon ships FedEx overnight.

2010 Heritage Turkeys for Sale!

Heritage Turkey 2010 - 8-10 lbs                                 $74
Heritage Turkey 2010 - 10.1 -12 lbs                           $84
Heritage Turkey 2010 - 12.1 -14 lbs                           $94
Heritage Turkey 2010 - 14.1 -16 lbs                           $104

Turkeys will arrive to you Tuesday November 23rd via FedEx Standard Overnight and your tracking number will arrive to your inbox a few days before.

Turkeys come with neck and gizzards. Calculate one pound per person.


Our Heritage Turkeys are raised by Good Shepherd Ranch in Kansas and Leaping Waters Farm in Virginia. If you would like a kosher turkey from Leaping Waters Farm, please make a note in the Comment Box upon checkout.

Heritage Foods USA
The Source for Authentic American Heritage Foods

Heritage Foods USA has been featured as a Company of the Year in Bon Appetit, House & Garden, Newsweek, Saveur Magazine and The New York Times Magazine.

Contact us with questions or ideas, look out for weekly announcements and read new recipes, by visiting: www.HeritageFoodsUSA.com.

You can listen to our shows on The Heritage Radio Network by visiting : HeritageRadioNetwork.com

402 Graham Ave. Box 198
Brooklyn, NY 11211

Tel: 718-389-0985
Fax: 718-389-0547