Smoked Salmon Fillet Trio
94%Read ReviewsShips to U.S. & Canada
Some restrictions applySeaBear Smokehouse ships its famous seafood nationwide on Goldbelly! With 3 full pounds of traditional Northwest smoked salmon, this will make a very impressive gift. Taste, explore, compare and enjoy 3 different varieties (Wild Sockeye, Wild King, and Wild Pink) of traditional Northwest smoked salmon from the SeaBear Smokehouse, all in one beautifully boxed collection. 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 (a process SeaBear invented). Ready to serve or keep on hand to give as gifts when the need arises.
Fisherman Tom Savidge and his wife Marie began smoking wild salmon in their backyard smokehouse and selling it to local taverns in Anacortes, Washington in 1957. The fish gained massive popularity and SeaBear Smokehouse was established. Today, SeaBear Smokehouse remains true to their roots, serving sustainable seafood handcrafted in small batches from the Pacific Northwest.
This Package serves 12 people and includes:
- Smoked Wild King Salmon Fillet (1 lb.)
- Smoked Wild Sockeye Salmon Fillet (1 lb.)
- Smoked Wild Pink Salmon Fillet (1 lb.)
- Upon arrival, please freeze or refrigerate.
- Our smoked wild salmon have a shelf life of approximately four years and require no refrigeration until they are opened.
- Once opened, they will last 4-7 days in the fridge. Think of the pouch like a “flexible can” – as long as the pouch is not punctured, leaking or opened, the product inside will stay good for at least 4 years. Even this is conservative, as long as the pouch is intact.
To Serve
- 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.
Smoked Wild King Salmon Fillet – Smoked King Salmon (King Salmon, Salt, Sugar)
Smoked Wild Sockeye Salmon Fillet – Smoked Sockeye Salmon (Sockeye Salmon, Salt, Sugar)
Smoked Wild Pink Salmon Fillet – Smoked Pink Salmon (Pink Salmon, Salt, Sugar)
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.
