In 1957 fisherman Tom Savidge and his wife Marie built a backyard smokehouse in Anacortes, Washington and started a tradition that carries on to this day. SeaBear Smokehouse, named after a Native American legend, has been dedicated to the vision of offering the very best in Northwest salmon ever since.
SeaBear salmon is caught wild in the clear cold waters of Alaska. Wild salmon is superior in color, texture, and richness of oil content, which is the source of the salmon's natural flavor. Consistent with the centuries-old traditions of the region, SeaBear smokes the salmon over fragrant slow-burning alder wood. Every SeaBear salmon is filleted by hand under the direction of the smokehouse chef for a craftsmanship and quality you can see.
Today SeaBear ships salmon and Alaskan king crab, cedar baking planks, Pacific oysters, chocolate silk pie, sweet onion mustard, and many other treasures to customers in all 50 states, and stands behind every SeaBear salmon with their Fisherman's Oath guarantee.
And remember, Ochef.com receives a commission on every SeaBear purchase you make through links on this page and elsewhere on the site. So not only will you enjoy some of the best seafood available, you'll keep the chefs fed, and happy, and eager to answer your cooking questions.