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In the upper-west reaches of the Pacific Northwest sits the small island town of Anacortes, Washington. In 1957, The Messenger, an antique wooden fishing boat, arrived in Anacortes with seasoned fisherman Tom Savidge at the helm. So, it was here Tom built his backyard smokehouse, beginning SeaBear's legacy of smoked salmon unlike any other.

Tom's smoked salmon became a local hit, and he soon created his breakthrough process of pouching the salmon. Now known as SeaBear's Gold Seal Pouch, Tom's innovation was the ORIGINAL way this centuries-old regional food tradition became easily shipped, shared and enjoyed all across the country. More than 60 years after that first backyard smokehouse, SeaBear remains the authentic source for traditional Pacific Northwest smoked salmon - moist, flaky, and unlike any other smoked salmon in the world - with every fillet handcrafted at our smokehouse in Anacortes, a place unlike any other in the world.


  • This is the same great Gold Seal wild smoked salmon SeaBear is famous for, but without the gift packaging! So, you get terrific savings, and since it requires no refrigeration, these are ideal to keep around for use in recipes, entertaining, and everyday enjoyment.
  • Northwest style smoked salmon is moist, flaky, and fully cooked, and quite different from lox. Based on how Native Peoples first smoked salmon centuries ago, Northwest style is today one of the world's great regional food traditions.
  • Each smoked salmon is vacuum sealed in SeaBear's famous Gold Seal pouch and gently cooked in its own natural juices; this preserves the salmon naturally so no refrigeration is required until opened. Ready to serve.


  • Twenty 2 oz pouches of Smoked Sockeye Salmon


  • Serving Size: Serves 20, or enjoy one package at a time
  • Shelf Life/Expiration Date: 4 years
  • Country of Origin: United States

Preparation Instructions

  • This SeaBear smoked wild salmon is fully cooked and ready-to-serve. Simply place the fillet on a serving plate (we recommend pouring the natural oils in the pouch back over the salmon), and offer with whatever condiments you like-crackers or crostini, cream cheese, chopped red onion, sliced cheese, sliced apple (or other fruits), and sliced vegetables. Or, try adding smoked wild salmon to pasta, a salad, baked potato, stir-fry or omelet.

Please see the Ingredients tab for ingredient information.

Food Allergens: Salmon

Please Note: Cannot ship to PO Boxes and cannot ship to Alaska, Hawaii, Puerto Rico, US Virgin Islands or Guam.

Additional Shipping Info: Small Parcel

Product Disclaimer

About the President & CEO
Since 1996, Mike Mondello has been President & CEO of SeaBear in Anacortes, Washington. SeaBear markets premier specialty consumer brands including SeaBear and Gerard & Dominique smoked salmon. The company also operates the Made In Washington chain of specialty retail stores.

Mike Mondello Before joining SeaBear, Mr. Mondello had extensive experience managing and building leading specialty consumer brands at Procter & Gamble, including Celestial Seasonings, and Earth’s Best. He holds a graduate degree in Marketing and Finance from the Kellogg School at Northwestern University in Chicago, and an undergraduate degree in business from Boston College.

Mr. Mondello serves on the board at O’Dea High School, and as a mentor in the University of Washington Foster Business School MBA Mentor Program. He lives in Seattle with his wife and has three sons. He enjoys distance running, cooking, and guitar.

Ingredients: Smoked Salmon (Sockeye Salmon, salt, cane sugar and natural wood smoke).