Traditional Pacific Northwest Smoked Wild Salmon

SeaBear Smokehouse ships its famous seafood nationwide on Goldbelly! At SeaBear Smokehouse, they have always felt a traditional recipe should honor the simple, savory approach to smoked salmon that has been iconic to the Pacific Northwest for centuries: great salmon, simple ingredients, and smoke that imparts flavor while allowing the moist, mouthwatering taste of the salmon to shine through and be celebrated. So easy—simply thaw, serve, and enjoy.

In 1957, fisherman Tom Savidge and his wife Marie began smoking wild salmon in their backyard smokehouse and selling it to local taverns in Anacortes, Washington. The fish gained massive popularity and SeaBear Smokehouse was born. Now, more than half a century later, SeaBear Smokehouse remains true to their roots serving sustainable seafood handcrafted in small batches from the Pacific Northwest.