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Home GERARD & DOMINIQUE
salting fish
  • charcuterie board with smoked salmon lox and Moscow mules charcuterie board with smoked salmon lox and Moscow mules

    THE GERARD & DOMINIQUE DIFFERENCE

    • Impeccable fish selection
    • Detailed inspection & fillet
    • French-style dry cured
    • Small-batch smoked
  • Wild Sockeye Smoked Salmon Lox | SeaBear Smokehouse

    Smoked Wild Sockeye Salmon Lox

    Starting at: $15

  • Smoked Weathervane Scallops

    Smoked Weathervane Scallops

    Starting at: $18

  • Smoked Salmon Lox Trio

    Smoked Salmon Lox Trio

    $70

  • European Style Smoked Salmon Lox

    Signature European Smoked Salmon Lox

    Starting at: $15

  • Wild Coho Smoked Salmon Lox | SeaBear Smokehouse

    Smoked Wild Coho Salmon Lox

    $15

  • Smoked Halibut Mousse | SeaBear Smokehouse

    Smoked Halibut Mousse

    $12

  • Smoked Salmon Mousse | SeaBear Smokehouse

    Smoked Salmon Mousse

    $12

  • Wild Coho Gravlax with Dill

    Wild Coho Gravlax with Dill

    $15

  • Smoked Salmon Schmear | SeaBear Smokehouse

    Smoked European Lox Salmon Schmear

    $8

CREATED BY CHEFS FOR CHEFS

THE GERARD & DOMINIQUE STORY

Gerard & Dominique tasting salmon photograph | SeaBear Smokehouse Gerard & Dominique tasting salmon photograph | SeaBear Smokehouse

ORIGINS OF GERARD & DOMINIQUE

Founded in 1990 by acclaimed chefs Dominique Place and Gerard Parrat, the Gerard & Dominique brand is known for its French-style smoked salmon. Sourced from Canada and Chile for its high oil content, the salmon is hand-trimmed to ensure a smooth finish. Initially created for their own restaurants, the chefs soon expanded their offerings to select chefs and caterers.

Plated signature smoked salmon lox on cream cheese with crackers | SeaBear Smokehouse Plated signature smoked salmon lox on cream cheese with crackers | SeaBear Smokehouse

EXPANSION & EXCELLENCE

Gerard & Dominique smoked salmon quickly gained recognition and became one of the finest lox-style smoked salmons in the country. After joining the SeaBear family in 2008, their products—smoked salmon, scallops, schmears, and mousses—are now featured in luxury restaurants, clubs, and hotels nationwide.

Plated lox with herbs | SeaBear Smokehouse Plated lox with herbs | SeaBear Smokehouse

CHEF DOMINIQUE’S CULINARY LEGACY

Chef Dominique Place has been honored by the French government, being knighted for his over 30 years of culinary excellence and contributions. We are proud to carry on his legacy of high-quality gourmet products.

  • Keep up the good work. I’ll keep up the good eatin’ . . . . and the “good sharing” with a couple of good neighbors.

    Tim L, WI

  • 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.

RISK FREE IS 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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