Salmon + Scallops Appetizer Sampler
Ready To Eat
Freezer Friendly
SeaBear Smokehouse’s Appetizer Sampler Collection was designed to provide a variety of products and to offer a group of flavors perfect for hosting. The set is filled with products that require zero cooking, making it easy to open, thaw, and serve.
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.
This package serves 2-4 people and includes
- Beergarden Salmon (4 oz.)
- Coho Salmon Gravlax (3 oz.)
- Scallops (4 oz.)
- Sockeye Salmon Lox (3 oz.)
- Smoked Salmon Mousse (6 oz.)
- Traditional Salmon (4 oz.)
- Seafood sampler ships frozen with dry ice, may dissipate in transit.
- Do not handle dry ice with bare hands.
- Upon arrival, keep frozen until ready to use.
- Use Traditional & Beergarden Salmon within 6 months of freezing or 21 days of thawing. Once opened, enjoy within 5 days.
- Use Smoked Salmon Mousse within 3 months of freezing or 21 days of thawing. Once opened, enjoy within 4 days.
- Use Lox, Gravlax, and Scallops within 6 months of freezing. Once thawed, use within 30 days. Once opened, enjoy lox/gravlax within 3 days and scallops within 7 days.
To Serve
- If frozen, thaw under refrigeration for 8-10 hours.
- Serve and enjoy!
- Beergarden Salmon – Smoked Salmon (Keta Salmon, Pepper, Salt, Cane Sugar), Water, Malt, Hops, and Yeast.
- Coho Salmon Gravlax – Smoked Salmon (Coho Salmon, Salt, Cane Sugar, Spices, Natural Wood Smoke), and Dill
- Smoked Scallops – Scallops, Salt, Cane Sugar, Spices, Natural Wood Smoke
- Sockeye Salmon Lox – Smoked Salmon (Sockeye Salmon, Salt, Spices, Natural Wood Smoke)
- Smoked Salmon Mousse – Cream Cheese (Pasteurized Milk and Cream, Cheese Cultures, Salt, Stabilizers [Xanthan and/or Carob and/or Guar Gums]), Smoked Salmon (Coho and/or Sockeye Salmon), Shallots, Lemon Juice, Chives, Dill, Spices, Sugar, Salt, Propylene Glycol Alginate, Guar Gum, and Gum Arabic
- Traditional Salmon – Smoked Salmon (Coho Salmon, Salt, Cane Sugar, Spices, Natural Wood Smoke), Honey, Olive Oil, Organic Tamari (Water, Organic Soybeans, Salt, Organic Alcohol), Onion, Garlic, and Ginger
Contains: Salmon, Soybean, Milk. May Contain: Bones
Sustainable Seafood from the Pacific Northwest
Sustainable Seafood from the Pacific Northwest
In 1957, Anacortes fisherman, Tom Savidge and his wife Marie began smoking wild salmon in their backyard smokehouse and selling it to local taverns. The fish gained massive popularity and SeaBear was born. Now, more than half a century later, SeaBear ships all across the nation whilst remaining true to their roots.
All of their products are wild caught using sustainable fishing practices, and they are still handcrafted in small batches to ensure the highest quality possible.
