SeaBear Smokehouse is thrilled and honored to be partnering with Bartell’s. Our organizations share a rich local heritage — Bartell Drugs since 1890, and SeaBear since 1957, when we first began smoking premier wild salmon in the great Northwest tradition from our Anacortes home.
What Makes SeaBear Special
HERITAGE – SeaBear has been smoking wild salmon, in the centuries-old traditions of the Pacific Northwest, for over 62 years, all from our Anacortes home.
AUTHENTICITY – Every fillet of SeaBear smoked salmon is done at our custom-built artisan smokehouse in Anacortes.
PURE, NATURAL, WILD, SUSTAINABLE – Since our founding, the SeaBear brand has been dedicated to pure, natural, wild, sustainable salmon … from the clear, cold waters of the Pacific Northwest and the most responsibly managed wild salmon fisheries in the world.
ARTISAN APPROACH – Every fillet is handcrafted, from start to finish, and smoked in small batches by our team in Anacortes, to ensure the highest quality and consistency.
NO REFRIGERATION REQUIRED – We vacuum-seal each smoked salmon in our signature Gold Seal Pouch, then cook it in its own juices. This process (which SeaBear created!) preserves the salmon naturally, so no refrigeration is needed until the pouch is opened.
All this comes together to deliver a smoked salmon that is moist, flaky, fully cooked… unlike any other smoked salmon in the world. It is truly the Legendary Flavor of the Pacific Northwest!
So Many Ways To Enjoy
SeaBear Smoked Salmon can be enjoyed right out of the pouch as an easy appetizer – simply serve with crackers, sliced cheese, sliced fruits, your favorite mustard, and whatever other accompaniments and condiments you like!
SeaBear Smoked Salmon can also be used in a host of other ways; a few of our favorites include:
1. Smoked Salmon Wraps – Lightly toast a flour tortilla on one side. Spread the untoasted side with Chive Cream Cheese, and then top with flakes of SeaBear Smoked Salmon. Roll, and serve as a full-size wrap for lunch, or slice into ½” slices for a pinwheel appetizer.
2. Smoked Salmon Caesar Salad – Simply top a Caesar Salad with small chunks of SeaBear smoked wild salmon. Garnish with shaved parmesan cheese.
3. Smoked Salmon Avocado Toasts – For a simple appetizer, cut ½” slices from an artisan baguette; lightly pan-fry in olive oil to toast. Then, smash some fresh avocado on each slice, season to taste with salt and cracked black pepper, then top with flaked SeaBear Smoked Salmon. Garnish with capers or cilantro leaves.
History
SeaBear began in 1957 as Specialty Seafoods, when local Anacortes fisherman Tom Savidge built a backyard smokehouse, selling his family recipe smoked salmon to local taverns. It was a big hit, and Tom’s business grew. Eventually – ever the tinkerer – Tom created what is now our famous Gold Seal Pouch, which allows the smoked salmon to keep without refrigeration. Tom was awarded a patent for his innovation, and it forever changed how this centuries-old food tradition of the Pacific Northwest could be shared, far and wide.
Today SeaBear is enjoyed in all 50 states, and often shared with family and friends in countries around the world. Every fillet is still handcrafted in Anacortes, and we remain dedicated to pure, natural wild salmon, sustainably harvested.