SeaBearWildSalmon

Fresh & Wild Salmon - All Summer Long

2008-06-05T21:40:16Z

Fresh & Wild Salmon - All Summer Long

SeaBear is offering super-premium wild salmon, from some of the most pristine, secluded & beautiful places on earth.

All of the Fresh & Wild salmon is hand filleted.

All of the Fresh & Wild salmon is from sustainable fisheries.

All of the Fresh & Wild salmon is shipped FRESH - never frozen - during the heart of each special run.

Sockeye or Silver Salmon - Fresh, Never Frozen

Fresh Copper River Wild Sockeye Salmon - Ships weeks of June 16th and June 23rd

Fresh Yakutat Area Wild Sockeye Salmon - Ships July 1st for arrival July 3rd

Fresh Aleutian Islands Wild Sockeye Salmon - Ships July 2008

Fresh Reef Net Wild Sockeye Salmon - Ships late July to early August 2008

Fresh Copper River Wild Silver Salmon - Ships September 2008

Order Online

Shop securely online at www.SeaBear.com - make your reservation now for the best fresh, wild salmon to ship to your home this summer - also makes a great gift.

Seabear Smokehouse
Seabear Smokehouse: Northwest Smoked Salmon for gifts, entertaining and home dining.Free recipes, grilling tips, postcards and catalogs.

Products include: salmon, seabear, fish, alskan red king crab, canned salmon, crab, nova style salmon, food gifts, and samplers.

Preparing Salmon

Northwestern Nova-Style Salmon

2008-03-14T18:43:37Z

Northwestern Nova-Style Salmon

Nova-style salmon is very similar to lox - it's cold smoked and brined, and is best served cold or at room temperature. It's great for breakfast, with toast or a bagel & cream cheese or fruit. It's something different for lunch, with fresh veggies and pita chips. It's easy to include in a California-style sushi roll, if you're a bit more advanced in the kitchen (or are just naturally skilled at rolling Nori, rice and salmon).

Tell me about the differences in smoked salmon

Nova salmon is cold-smoked at a temperature of about 75-80F. It's shipped out frozen, and should be put in the freezer or fridge as soon as it arrives.

NW Style smoked salmon is fully cooked at a higher temperature, and is shelf stable (requiring no refrigeration) until the gold-seal pouch is opened.

Where to order Nova-Style Salmon

Anonymous's Comments:
Order Nova-Style salmon with confidence from SeaBear - since 1957.

Recipes featuring Nova-Style Smoked Salmon

Here are some great recipe ideas

Nova-Style Smoked Salmon Bruschetta

Nova-Style Smoked Salmon & Chive Stuffed Mushrooms

Nova Style Smoked Salmon Fingerlings

Nova-Style Smoked Salmon from SeaBear

Different types of Nova-Style Smoked Salmon, from the sliced fillets to Smoked Salmon Pinwheels

Staying healthy with Wild Alaskan Salmon Oil

2008-02-27T23:47:07Z

Staying healthy with Wild Alaskan Salmon Oil

For years, scientists have told us that regular consumption of these naturally-occurring Omega-3 fatty acids reduces the risk of sudden death and the likelihood of abnormal heart rhythms that contribute to sudden death, while also protecting against heart disease by lowering blood triglycerides and reducing blood clotting. Today, there are many studies showing the dramatic and wide ranging health benefits of consuming fish rich in Omega-3 fatty acids… fish like wild salmon!

What if I don't want to EAT salmon?

A great alternative to eating salmon is to take a salmon oil supplement. Working with our friends in Alaska, we are proud to now offer SeaBear Wild Alaskan Salmon Oil softgels, with some very distinctive points of difference:

Cold Pressed, Extra-Virgin Salmon Oil – The salmon used to make SeaBear Wild Alaskan Salmon Oil softgels are processed in an ocean-going, state-of-the-art facility which extracts the oil through a gentle, low temperature process. As with premier olive oils, this cold press/extra virgin approach results in a pure, unadulterated, unrefined oil that celebrates the very best of the wild salmon. The resulting oil is not only a pure natural source of Omega-3 fatty acids, but unlike other more refined fish oils its also contains other oil soluble nutrients, vitamins and antioxidants found naturally in free-swimming wild salmon.

100% from Wild Alaskan Salmon – Many of the oils available today are not necessarily from wild Alaskan salmon, or may even be from a combination of seafood. Ours is made from only pure wild salmon, from the cold, clean waters of Alaska. Since the processing facility used to extract the oils is ocean-going, it is able to be moored near the actual fishing grounds, further facilitating the transport and availability of the fresh wild salmon. You simply cannot find a more direct-from-the-source approach anywhere.

Customer Comments about SeaBear's Salmon Oil

"Health is of great concern these days. Wild Alaska products are the few than an ordinary buyer can, with confidence of their purity, buy online. " D Nagle

"I know the advantages of eating wild salmon over farm raised. It's great to know my fish oil supplement is from wild salmon as well. Thanks." G Field

Where to buy these Salmon Oil Softgels

Save on shipping if you spend over $40

Use the key code of "WINTER8" before you begin checkout, and receive free shipping on orders over $40

Warm the body & soothe the soul

2008-02-05T21:03:21Z

Warm the body & soothe the soul

It's time again for SeaBear's 22nd Annual Smokehouse Winter Sale, featuring a great Buy 3, Get 1 FREE deal on some of our most popular products - Chowders, Soup & Bisque!

Be sure to please anyone's tastebuds, with Smoked Salmon chowder; Alehouse Clam chowder; Alaskan Halibut chowder; Spicy White Bean Soup; Dungeness Crab bisque; or Lobster bisque. They're super simple to make - simply add milk, cream, or half and half to the chowders. The Spicy White Bean Soup requires only a place to heat it up, as no additional ingredients are added to it. The bisques require heavy cream, or half and half.

Each recipe has been formulated and rigorously taste-tested by the staff at SeaBear, and each production run is made in small batches from all-natural ingredients.

Featuring: Alaskan Halibut Chowder

This creamy ale-based chowder features chunks of Alaskan halibut along with corn, herbs and spices for a uniquely Northwest chowder experience. Halibut Chowder - Buy 3, Get 1 FREE

Everything's already included in the pouch - simply add milk or cream and serve. It's been vacuum-sealed in our famous Gold Seal pouch, so no refrigeration is required until opened.

Each 12 oz pouch serves 2-4

How & where to order

Shop online at www.seabear.com - or call us at 800-645-3474

Email Newsletters and Delicious Recipes

Subscribe to the SeaBear email newsletter - full of news about new products, special sales only available to our newsletter subscribers, recipes and exciting events. Sign up here.

SeaBear also has a great collection of recipes for salmon, halibut, and more. Browse through them, and if you have anything to share, please email us!

Like no other seafood in the world - Alaskan Red King Crab

2007-10-09T23:07:00Z

Like no other seafood in the world - Alaskan Red King Crab

People have waited for 2007's Alaskan Crab Harvest since they finished their meal back in 2006. That's how good this crab is - many of us here at SeaBear are eagerly anticipating this as well, as we've got our orders in!

Each year at this time, fisherman journey to the far reaches of Alaska’s North Pacific and the Bering Sea to seek one of the culinary world’s most prized, most elegant seafood treasures… the Alaskan Red King Crab (Paralithodes camtschanticus). Majestic in size (running 12+ lbs., with a span of 5’ or more), these creatures have earned their title as “King of Alaska”.

This crab is rich in tender, sweet, succulent, snow-white meat, unlike any other crab in the world. It will get caught on October 18th, and October 25th, by fishermen braving the dangerous seas, using large crab pots weighing 600-700 lbs apiece. The crab will then transported live to shore where it was cleaned and cooked fresh, packed, and shipped overnight.

While frozen forms of Alaskan Red King Crab are available year-round, very few people get to experience this FRESH, just-caught treat, available but once each year.

How to properly enjoy Fresh Cooked Crab

There are a variety of ways to re-heat your pre-cooked king crab. Steaming, boiling and baking (we recommend a temperature of 275F) are among the most common. Usually, under these methods, king crab takes only 5 to 8 minutes to re-heat. Be careful not to overcook when reheating as it will reduce the King Crab’s prized texture and taste.

SETTING THE TABLE FOR YOUR RED KING CRAB: Eating crab should be fun and informal (that’s the Northwest way!). Cover the table with butcher paper or layers of newspaper and have plenty of napkins on hand. Finger bowls filled with hot tea and lemon slices will clean sticky fingers admirably (the tannin from the tea and acid from the lemon slice right through the fat in the crab). Hot towels for wiping fingers are also a welcome addition. Once the table is set, tie on a bib, roll up your sleeves and dig in!

If you need shellfish tools - we've got those too!

SeaBear offers the best

SeaBear Crab - not the kind you'll find in grocery stores, or even fine fish markets. We have the largest, most desirable legs, representing less than 10% of all that's offered. Fully cooked, ready to enjoy!

Fresh, or Frozen - we have both (and more)

Great crab, great accessories - we've even got butters pre-made for a shellfish feast!

Fresh Cooked Alaskan Red King Crab Legs	The best of the best, freshly caught & cooked
Frozen Cooked Alaskan Red King Crab Legs	The same great crab as our Fresh offering, only frozen for any day convenience
Shellfish Tool Kit	Great shellfish deserves great tools!
Butter Warmers	Keep your melted butter warm in these ceramic dishes

Rich, Red & Robust - Sockeye Salmon

2007-10-01T21:51:57Z

Rich, Red & Robust - Sockeye Salmon

Sockeye salmon has a robust flavor, a deep red colour, and has gained world-wide recognition as being the species featured in June's famous Copper River run. Not all Sockeye come from that specific river run in Alaska, but as long as they're wild, they're all fantastic!

Where to buy 100% wild Alaskan Salmon

Direct from the heart of the Pacific Northwest to your door - SeaBear's perishable (frozen) products are shipped via FedEx 2 Day Air Express in a reusable cooler, all at our standard shipping rate. Shipments on ice are sent Monday, Tuesday, and Wednesday only.

Best Practices for preparing & cooking salmon

Slow Down! - Slow cooking seals in the juices, particularly for wild salmon. In an oven, bake at 275ºF for approximately 20 minutes. When grilling, let the coals burn down, or place the grill up high. Seafood is done when it turns translucent to opaque, and flakes begin separate easily with a fork. Your seafood will keep cooking even after you remove it from the heat.

Avoid Sticking - Use a light brushing of olive oil to help avoid the seafood sticking to a grill or baking sheet. Another option when grilling is to cut a potato in half and run it lengthwise down the hot grill; the starch will act as a natural lubricant.

Start With Skin Side Up - If your fillet has skin, keep it on while cooking. It will keep the fish intact and can easily be removed after cooking if you prefer. When grilling, start with the skin side up. This side has the rich oils which will be drawn into the flesh by the heat below.

Flip Once, and ONLY Once - Home cooks have a tendency to flip too many times. This can break up the fillet and leads to uneven cooking.

Keep It Simple - A great piece of salmon, cooked or grilled correctly, needs very little else. We recommend a simple brushing with olive oil/sea salt/cracked pepper, a mix of olive oil/chopped fresh mint/cilantro, or a small dollop of one of our simple sauces or specialty butters. Don’t cover the wonderful flavor of a great fish, cooked well, with lots of heavy toppings.

Buying Salmon Online

SeaBear offers a six-pack of Wild Alaskan Sockeye Salmon for $54.99, plus $9.99 for 2-day shipping. Each fillet is individually vacuum-sealed for maximum freshness, taste, and convenience.

Wild Alaskan Sockeye Fillets - 6 oz each

Sockeye Fillets - a great, healthy meal without a lot of work!

Cooking Wild Alaskan Salmon

2007-09-26T22:39:09Z

Cooking Wild Alaskan Salmon

The October 2000 American Heart Association Dietary Guidelines encourage all Americans to consume fatty fish (such as wild salmon) at least twice a week, as these fish are particularly high in Omega-3 fatty acids which have been shown to protect against heart disease.

Cooking salmon that's been thawed

Regardless of how you like to cook your salmon (bake, broil, grill, sauté or poach), we believe the key to success is to SLOW DOWN! Slow cooking locks in the natural juices of the salmon, for a more succulent flavor. When the salmon has turned from translucent to just about completely opaque the salmon is done. At this point the salmon should begin to flake easily with a fork. It is important to note that once removed from the heat, your salmon will continue to cook for several more minutes. Here are some specific guidelines by cooking method:

TO BAKE: Pre-heat oven to 275°F. Place salmon fillet skin side down on a cookie sheet brushed with olive oil, and bake for approximately 20 minutes. Do not flip salmon fillet.

TO GRILL: Brush grill with olive oil PRIOR to heating. Once the grill is medium-hot (you should be able to hold your hand 6 inches above the grill for 5 seconds), brush the top of the salmon fillet with olive oil, and place on grill skin side up. Grill fillet until sides begin to turn opaque. Flip once, using two spatulas, and continue grilling until fully cooked.

TO BROIL: Place salmon fillet skin side down on a broiler pan brushed with olive oil, and place on oven’s middle rack. Generally broil about 10 minutes or so, though keep watching to avoid overcooking. Do not flip salmon fillet.

Looking for a wine to try with your Healthy Hearts fillets? For a white wine, we suggest the chardonnay from Three Rivers Winery of Walla Walla, Washington, and for a red we suggest an Oregon Pinot Noir, such as Freja Cellars.

SeaBear offers only the best Wild Alaskan Salmon

Wild Salmon for a Healthy Heart

Healthy Hearts Dinner Fillets	SeaBear offers individually pouches Dinner fillets, in 5 different options: Sockeye, King, Keta, Coho, or a Variety Pack with 2 of each kind.
Sockeye Fillets	Enjoy the robust flavor of Sockeye salmon? Each 1.5 lb side fillet can feed up to 4 people, depending on how hungry they are!

SeaBear Wild Salmon - Celebrating 50 years!

2007-09-26T22:27:46Z

SeaBear Wild Salmon - Celebrating 50 years!

In 1957, Anacortes fisherman Tom Savidge and his wife Marie built a backyard smokehouse and began selling smoked wild salmon to local taverns. With that, Specialty Seafoods (later renamed SeaBear after Native American legend) was born. The tavern owners loved Tom's smoked salmon, but asked him to preserve it longer. Being an inventive guy, Tom answered their request with a whole new idea in packaging: The Gold Seal pouch, which preserves the salmon naturally, so no refrigeration is required. This innovation (for which he received a patent) made it easy for tourists traveling through the Northwest to take Tom's salmon back home, or to ship it to family and friends. From this, word spread about "the legendary flavor of the Pacific Northwest."

Today we ship our full line of seafood to customers in all 50 states, and remain dedicated to the same principles upon which Tom Savidge founded our company decades ago: Make great food people love, and always listen to our customers. We stand behind everything we do with our unconditional Fisherman's Oath guarantee.

SeaBear Online

Ongoing Online Promotions

It’s time for SeaBear’s Fall Chowder Festival. From now through October 15, 2007 - buy 3 pouches (of the same type) of our chowders and get a 4th pouch free. Don’t miss this opportunity to stock up now, both for the fall and for the holidays.

SeaBear Links

Smoked Wild Salmon	All of SeaBear's smoked salmon is hand-made and done in the traditional Northwest style; from the fillet room, then the cooking area, from packaging to shipping across the country!
http://www.seabear.com/Catalog/Category/Chowder+%5e+Bisque.aspx	Nothing warms you up on those cool autumn nights like a hearty bowl of Northwest style chowder! Hearty chunks of salmon, halibut or clams mixed with natural ingredients, including corn and spices.