SeaBear began in 1957 as Specialty Seafoods, when local Anacortes fisherman Tom Savidge built a backyard smokehouse and began smoking salmon for local taverns. Tom invented the famous Gold Seal pouch, in which the smoked salmon is vacuum sealed and cooked in its own natural juices—this preserves the salmon ...
SeaBear began in 1957 as Specialty Seafoods, when local Anacortes fisherman Tom Savidge built a backyard smokehouse and began smoking salmon for local taverns. Tom invented the famous Gold Seal pouch, in which the smoked salmon is vacuum sealed and cooked in its own natural juices—this preserves the salmon naturally, so no refrigeration is needed!
Today SeaBear Smokehouse (renamed after a Native American legend) continues to offer the legendary flavor of the Pacific Northwest…salmon that is pure, natural, wild, sustainable, and handcrafted in small batches for a moist, flaky delicious smoked salmon unlike any other in the world.
A Brand That Gives Back: SeaBear Smokehouse champions military personnel stationed overseas by sending them pouches of their Ready To Eat salmon through their Treat The Troops program. Over 35,000 pouches already donated.
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