SeaBear Smokehouse

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.

We're not the only ones who love them!

SeaBear has been featured on Good Morning America and in the New York Times, the Wall Street Journal, & Saveur.

SeaBear Smokehouse

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.

We're not the only ones who love them!

SeaBear has been featured on Good Morning America and in the New York Times, the Wall Street Journal, & Saveur.