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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.

Features

If you or your gift recipient are a fan of lox style salmon, this wonderful collection to taste, compare, explore and enjoy three varieties is a great choice. For more culinary fun, try pairing each smoked salmon with a different wine.

Includes

  • Each order contains:One 6 oz package Smoked Wild Sockeye LoxTwo 3 oz packages of Smoked Wild Coho Salmon loxTwo 3 oz packages Wild Coho Gravlax with DillTotal weight: 18 oz-the perfect size for a brunch for 8-10, or enjoy one package at a time.

Details

  • Serving Size: Serves 8-10, or enjoy one package at a time
  • Shelf Life/Expiration Date: 6 months
  • Country of Origin: United States

Preparation Instructions

  • Your Lox style smoked salmon is ready to serve and enjoy. We recommend serving it with crackers, slices of your favorite artisan breads, soft mild cheeses, thin slices of apple, sliced onions and capers. Also, try dipping Nova in a mix of soy sauce and wasabi - Japanese horseradish). When choosing a wine, we recommend a nice refreshing white, such as Pinot Gris.

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 Wild Sockeye Lox: Smoked Salmon (Atlantic Salmon, salt, cane sugar, spices, natural wood smoke). Feed Contains: Astaxanthin or Canthaxanthin.Smoked Wild Coho Lox: : Smoked Salmon (Coho Salmon, salt, cane sugar, spices, natural wood smoke).Wild Coho Gravlax with Dill: Smoked Salmon (Atlantic Salmon, salt, cane sugar, spices, natural wood smoke), Garlic, Tarragon, Dill, and Ginger.