HOT SMOKED SALMON

This centuries-old method of the Pacific Northwest is one of the world’s great regional food traditions. Salmon is smoked over high heat (hot smoking), resulting in a moist, flaky, fully cooked smoked salmon. We have featured traditional Pacific Northwest Smoked Salmon since our founding in 1957. Every fillet is handcrafted in small batches at our smokehouse in Anacortes, WA.

• Ships on ice
• Thaw and serve

In 1971, SeaBear founder Tom Savidge created what would eventually become our famous Gold Seal Pouch, for his Pacific Northwest Smoked Salmon. To this day, we vacuum seal & cook our salmon in our Gold Seal pouch. This natural process preserves the fish naturally, so no refrigeration is required until the pouch is opened, making it easy to ship & share the experience with family & friends anywhere.

• Shelf Stable
• Ready to Eat

A staple of Eastern European aristocracy for centuries, Smoked Salmon Lox is cured, not cooked—as it is smoked over low heat (cold smoked), and thinly sliced to create a silky smooth texture. Since 2008, Gerard & Dominique has brought world class lox to SeaBear in the traditional methods of the premier European smoked salmon. Our lox are served in high-end restaurants & hotels all around the country. We love serving lox with bagels, in a grilled cheese, in a spinach salad, or rolled with fresh fruit.

• Ships on Ice
• Thaw & Serve