Wild Alaskan Halibut Cheeks

SeaBear Smokehouse ships its famous seafood nationwide on Goldbelly! These buttery medallions are superb examples of the Pacific Northwest’s celebrated halibut cheeks, prized for their delicate flavor and snowy white meat. Cut from the fleshy, boneless “sweet cheeks” of the fish, they look like giant, flat scallops. The meat has a texture similar to crab and a slightly sweeter taste than fillets.

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.