Smokehouse Team Picks

The History of SeaBear Smokehouse

The Story of Gerard & Dominique Seafoods

Treating The Troops, One Salmon at A Time

5 Pro Tips for Cooking Your Fresh Seafood

Sustainable Seafood & Our Partnership with MSC

Attention Garlic Lovers—A Smoked Salmon Just for Us

Never Tried Sablefish? 4 Reasons That Needs to Change!

Meet Michael Holmquist: Conquering Wilderness and Nutrition with SeaBear

Celebrating Wild Halibut - An Interview with Chef Russell Lowell

Salmon 101 - Understanding The Different Types of Wild Salmon

From Fillet Table to Fishing In Alaska

Hiking (and staying well fueled on) The Pacific Crest Trail

6 Simple Ways To Enjoy Leftover Crab

Wild Salmon - Yes, Healthy Meals CAN Be Delicious!

Christmas Eve Cioppino

5 HOLIDAY ENTERTAINING RECIPES IN 86 SECONDS!

7 Simple Tips For An Unforgettable Charcuterie Board

Hosting & Cooking for Pescatarians, Gluten-Free & Dairy-Free Guests

In The Alaskan Crab Boat Captains' Own Words

Taco 'Bout a Celebration: Happy National Taco Day!

It's Great To Be Friends With The Chef!

What Responsible Sourcing Means To Us At SeaBear

Grilling Salmon? Slow Down!

Happy National Dog Day

A Butter Alternative For Crab (direct from the crab boat captain!)

Celebrating 65 Years
(and the packaging innovation that changed the game)