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    Ultimate Charcuterie Collection

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Smoked Salmon Trio | A Pacific Northwest Tradition

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This Holiday, Give the Gift that Becomes a Tradition



Tradition starts here. Around the table, where friends and family come together and memories are made. Since 1957, we've been handcrafting artisan seafood in our small batch smokehouse in the Pacific Northwest. This holiday, share the gift that becomes a tradition, year after year.

Smoked salmon, from SeaBear Smokehouse.



Happy Holidays, from all of us at SeaBear Smokehouse.

Responsibly sourced

Handcrafted in the Pacific Northwest

100% Guaranteed

About Us

Shop Risk Free - Our Guarantee THE FISHERMAN’S OATH

Since 1957, we’ve taken great pride in sharing with you the bounty of the Pacific Northwest. If for any reason you are not absolutely thrilled with our products and service, we will immediately replace your order, refund your money, or do whatever it takes to make it right. That is our promise.

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HERE’S WHAT CUSTOMERS ARE SAYING ABOUT US!

  • “I couldn’t wait to try the fresh halibut. I grilled it, and it was the best dinner I ever had!”

    — Michael B., Lansing MI

  • “A friend recently sent me a large King fillet and it was wonderful. I have not tasted fish so fresh and delicious since I pulled it out of the ocean myself.”

    – Sandra G.

  • "I just want to say....THANK YOU....so much for all the effort ...from everyone... that goes into making the Wild Salmon Chowder...it is so very delicious...and nutritious....THANK YOU VERY MUCH!!"

    Ellen B., WA

  • “The fillets are delicious as has been my previous experiences with SeaBear, especially coupled with my fresh garden vegetables.”

    Rick S., TN

  • “Your product, which we received as a gift, was delicious. My husband said it tasted like what he always hoped smoked salmon would taste like, but never did, until yours came along.”

    Mary Lou C., Long Beach CA

  • “Your company not only made my Christmas but brought joy and happiness to nine other families. Thank you and you will hear from us next year and we will expand the list.”

    Barbara Ann O., NH

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Recipes & Serving Ideas

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