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Summer is the perfect time for a seafood dinner for the whole family! Simply heat & serve, along with the delicious dipping sauce and you'll be wanting seconds! Make a Scalibut Sandwich on your favorite bread or serve on top of a fresh green salad. This set of Scalibut cakes is ready for your dinner plates, especially with the sauce originated from Cafe Olga—but now SeaBear is the only place you can get it, so don't miss out!

Bundle Includes

  • 6 (3 oz) Scalibut cakes
  • 8 fl oz Dipping Sauce


  • Serving Size: 3 oz (1 cake - 6 servings per purchase)
  • Shelf Life: 90 days in the freezer; 1-2 days once thawed in refrigerator
  • Country of Origin: United States

Preparation Instructions

  • Thaw cakes in the refrigerator before cooking. We recommend pan-frying over medium heat with a light touch of olive oil Serve with dipping sauce on the side. To make a tasty sandwich just mix a little dipping sauce with your favorite salad dressing and spread on toasted bread, lettuce, tomato, and onion and enjoy
  • Keep Frozen until ready for use

View nutritional facts here.

Please see the Ingredients tab for ingredient information.

Food Allergens

  • Scalibut cakes: Fish (Halibut, Anchovy), Wheat, Eggs
  • Dipping Sauce: Produced in a facility that processes tree nuts

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

Please Note: Scalibut Cakes have been quick-frozen to lock in the flavor, and shipped to you on dry ice. Upon arrival, please freeze or refrigerate. 

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.

Scalibut Cakes: Halibut, scallops, roasted red peppers (peppers, water, salt, citric acid), panko bread crumbs (bleached wheat flour, dextrose, yeast, salt), liquid egg (whole eggs, citric acid, xanthan gum, guar gum, nisin [preservative]), green onion, cilantro, fish sauce (water, anchovy extract, salt, sugar), lime juice garlic, chili pepper, black pepper.

Dipping Sauce: 1 Pouch approx. 1 Cup/8 Fl. Oz.= 16 servings: Brown sugar (sugar, invert sugar, cane molasses), red wine vinegar (red wine vinegar [diluted with water to 5% acidity], potassium metabisulfite [a preservative]), lime juice, red chili