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Wild Atlantic Salmon (Cooked, Dry Heat)
Farmed Channel Catfish (Cooked, Dry Heat)
Wild Rainbow Trout (Cooked, Dry Heat)
Flatfish (Flounder and Sole) (Cooked, Dry Heat)
New England Clam Chowder (Dry, Dehydrated)
Flatfish (Flounder and Sole Species)
Clam Dip
Atlantic and Pacific Halibut (Fish) (Cooked, Dry Heat)
Clam Cake or Patty
Mixed Vegetables (Drained Solids, Canned)
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