About SeaBear Smokehouse
Few jerky brands can trace their start to a fishing boat, but SeaBear Smokehouse can. In 1957, Anacortes, Washington fisherman Tom Savidge and his wife Marie built a backyard smokehouse and began selling smoked wild salmon to local taverns. The business was called Specialty Seafoods and was later renamed SeaBear after a Native American legend. Tavern owners wished the salmon would last longer, so in 1971 Tom answered with the patented Gold Seal pouch, which preserves salmon naturally with no refrigeration and made shipping nationwide easy. In 2008, chefs Gerard Parrat and Dominique Place and their Gerard & Dominique lox became part of the SeaBear family. Today the smokehouse still operates in Anacortes, where more than 80 people ship to all 50 states and the town marks SeaBear Day every July 29.
What makes SeaBear Smokehouse different
The SeaBear brand has used only 100% wild salmon since its Specialty Seafoods beginnings, and the company says less than 1% of wild salmon meets its specifications. The jerky is billed as 100% wild-caught king salmon, handcrafted in the USA, with 35 grams of protein per bag. According to the brand’s FAQ, it adds no preservatives, nitrates, oils or coloring, and its Anacortes facility holds a Level 2 SQF food safety certification. Each pouch is shelf stable and ready to eat, with a stated shelf life of up to two years.
SeaBear Smokehouse flavors we carry
Every SeaBear Smokehouse pouch here is king salmon in a 2.5-ounce bag, so the range runs on heat rather than protein. If you want the salmon to lead, the Traditional flavor is described as classic, rich and smoky with a perfectly chewy texture, and no heat is called out. The Peppered version adds what the brand calls a pepper kick, and the Spicy Heat pouch layers spices for what SeaBear bills as the perfect level of heat. All three carry a kosher tag on their product pages. You can weigh them against the rest of the wild salmon jerky from other smokehouses, browse the wider fish jerky selection, or try the peppered beef jerky from other brands and the spicy beef jerky range. Everything currently in stock is in the grid above.
Who it’s for
This is jerky for people who want fish instead of beef, with a texture the brand describes as chewy and heat that stops at a pepper kick or, on the hottest pouch, a layer of spices. It carries a kosher tag, but SeaBear cannot guarantee its own products are gluten-free because they are made in a facility that also handles gluten. The one allergen you can count on is fish, since king salmon is the base of every flavor; read each pouch for the full ingredient list.
JerkyBrands is an independent retailer; the SeaBear Smokehouse name and logo are trademarks of their owner.
