The best seafood of the Pacific Northwest, delivered

By Amy Sherman

You can’t really blame the bears: Glowing bright orange salmon is rich and delectable—and they know it. But you don’t have to dip your paws in the river like the bears do to get your fingers on some of this manna; you can rely on SeaBear instead. Since 1957, this outfit, located in Anacortes on Fidalgo Island in Washington, has been smoking fresh, wild Alaskan salmon in small batches. Award-winning, sustainable, and healthy, it’s a sure thing.

SeaBear’s specialty is Northwest style smoked salmon, which is moist, flaky, and fully cooked in a style based on how native people smoked fish centuries ago. Take your pick of luscious pieces of moist flaky salmon plain, or flavored with lemon pepper or dill and garlic. A gift pack of all three flavors is sure to please. It comes packaged in vacuum-sealed Gold Seal pouches that are shelf stable and will keep for up to four years if unopened. Choose from Copper River sockeye or king salmon—it’s all fully cooked and ready to eat.

If you—or those on your gift list—prefer traditional lox, SeaBear has that, too. Originally created by chefs for restaurants, here it is available to you, thinly sliced, silky smooth rather than flaky, having been smoked over a combination of fruit woods and hard wood.

SeaBear also offers great healthy solutions for outdoor enthusiasts, or those just looking for a quick bit of protein, in the form of ready-to-eat salmon, smoked salmon, or jerky in pouches. If you are looking for salmon filets, Alaskan halibut, or black cod to cook at your convenience, they offer that, too, plus a wide range of prepared foods perfect for entertaining or gift giving, from seafood chowders, ravioli, and seafood cakes, to dips and spreads.

If seafood isn’t your thing, SeaBear also offers a host of artisan foods, including Maury Island Farm jams, Chukar Cherries berry and pistachio mix, and even mini cheesecakes and mini strawberry rhubarb pies. So treat yourself or someone you love to a taste of the best of the Pacific Northwest. The bears never had it so good.
Word on the Street

  • SeaBear’s Gerard & Dominique brand smoked scallops were slelected as an artisanal taste test winner in CookingLight.
  • Urban Daddy called out SeaBear’s salmon cream cheese spread as one of the holiday season’s most tantalizing dips.
  • NPR put SeaBear’s wild salmon fillets on their list of 11 Gifts We’d Like to See.
  • Whole Foods magazine praises SeaBear for health and sustainability.
  • SeaBear also recently received accolades in GoAnacortes.

Get Cooking

Smoked salmon is easy to add to a myriad of recipes. Keep some on hand and you’ll be able to whip up meals in a flash. Here are some ideas to get you going:
  • Add to chowder
  • Combine with cream cheese to top bagels or crackers
  • Toss with pasta and butter
  • Fold into scrambled eggs or an omelet
  • Use as a topping for a Spring mix or pea sprout green salad
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