"This probably was the best lunch I’d had at my desk in months. It
couldn’t have been easier." - Chicago Sun Times
"…Just open it up … very high in Omega-3 Fatty Acids, very tasty,
very easy." - Good Morning America
"So go for Salmon, but go wild … fortunately, SeaBear offers portable
single serving pouches of cooked, ready-to-eat salmon …you’ll know you’re
buying wild salmon." - Men’s Health
"A quarter-cup serving contains only 90 calories and 4.5 grams of
good-for-you fat. Toss some on your salad for added protein, or mix it with
reduced fat mayonnaise or yogurt for a healthy sandwich filler." - Fitness Magazine
Prevention Magazine December 2004
"Enjoy the ‘oohs’ and ‘aahs’ when you serve SeaBear’s smoked wild salmon
from the Pacific Northwest. The luscious Appetizer Sampler Collection includes
a half-pound each of BeerGarden, Copper River, and Nova Style smoked salmon,
plus salmon-and-spread roll ups, all rich in Omega-3 fats. It’s shipped on ice;
thaw overnight and arrange the fish around a bowl of the sweet onion mustard
that’s provided."
The Star-Ledger July 9, 2003
"First there was tuna in vacuum packs that needed no refrigeration until
they were opened. Now, from SeaBear Smokehouse in Anacortes, Washington, comes
Raging River Brand wild salmon in its own little pouch, 6 ounces of sockeye
salmon from Alaska with just a touch of sea salt to add interest. Turn it into
a salad or use it as a sandwich ingredient for the kids. Anything’s possible."
Chicago Sun-Times March 3, 2004
"Every now and then we head off the regular path for this column and find
gems like this product from SeaBear. If you are looking for an easy lunch that’s
good for you and tastes great, order these packets. This probably was the best
lunch I’d had at my desk in months. It couldn’t have been easier. Each pack hold
fully cooked boneless/skinless pieces of wild salmon with a bit of sea salt. The
company offers a booklet with ideas on how to prepare the salmon packets. I just
ripped it open, piled the wild salmon onto a baguette and added the lettuce leaves
I’d packaged separately. Every bite was great and I would have been sad I’d come
to the end of my sandwich if I hadn’t been so full. Plus I had the satisfaction
of eating something so healthy. The American Heart Associations recommends people
eat two servings of omega-3 rich fatty acids (such as SeaBear salmon). There have
been concerns in recent months concerning farmed salmon, but this is wild salmon
that hold none of those worries.
I’m planning to order more because if I’m stuck eating lunch at my desk, I figure
I should at least have something I enjoy." – Sue Ontiveros
Muscle & Fitness August 2004
All the bad press recently about dangerous levels of mercury in tuna and toxic
chemicals in farmed salmon is enough to make anyone a fish-phone. Sadly, avoiding
fish – particularly meaty ones like salmon – can affect your health. Salmon is
one of the best sources of the omega-3 essential fatty acids, which the body
needs for mental function, cardiovascular health and to fight inflammation.
Fortunately, SeaBear offers frozen wild salmon fillets with accompanying marinades
and sauces, as well as portable single-serving pouches of cooked, ready-to-eat
salmon. In the pouches, you can choose either sockeye, which has a more robust
flavor, or pink, with a milder flavor. The 3.5-ounce packet of sockeye provides
22 grams of protein and 8 g fat, including 1,100 mg of those omega-3 fatty acids.
The pink salmon has 34 g protein, 6 g fat and 1,700 mg omegas-3s. The price, about
$6 a packet, might be higher than what you can get at your supermarket’s fish
counter, but at least you’ll know you’re buying wild Alaska salmon.
Natural Health March 2003 – in the "Consider This" section
SeaBear Healthy Hearts Wild Salmon Dinner Club This sampler includes eight
6-ounce fillets of Sockeye, King, Coho, and Keta salmon (two of each kind),
four complementary sauces, and a booklet on healthy eating from the American
Heart Association. The omega-3-rich fish are wild-caught in Alaska and
shipped frozen.
Costal Living May 2005
Reap the rewards of the world’s most famous salmon run by reserving SeaBear’s
2005 Straight from the River Wild Copper River Sockeye Salmon. During the
week of June 13th, eight 6-ounce fillets arrive fresh at your door directly
from the pristine waters of Alaska’s renowned Copper River.
Bon Appetit January 1997
"Exclusively Yours" smoked salmon from SeaBear is line-caught wild
King salmon that has been smoked to your specifications. A 6-½ pound fillet
makes an impressive first course for 35 and costs $249.95, plus shipping.
Modern Maturity Sept-Oct 1998
In a "Ten Tastes for the Road" segment
Smoked Salmon
Lewis and Clark’s first gastronomic encounter with the Pacific Northwest was
thought to have been with smoked salmon given to them by the Indians. Salmon
is the great culinary constant of this region. The indigenous tribes still
celebrate the annual return of the salmon with a ceremony called First Fish.
Local fishermen observe the custom of kissing and then releasing the first
salmon they catch as a gesture of thanks and for good luck. Imagine you’re
Lewis and Clark and taste smoked salmon for the first time.
USA TODAY January 2000
(Part of an article over what’s new – the previous product had been mail-order duck)
Equally as unlikely a product to be ordered over the phone is salmon, but it
is making the trip from stream to kitchen in record time. Not only that, a
single order can bring an assortment of forms of this noble fish that bear
no resemblance to each other save for their origin.
SeaBear, Anacortes, Wash., specializes in salmon fillets – sockeye, king,
or North Pacific Keta – smoked over slow burning alder wood. Delivered in
wooden gift chests, they make impressive presents, if even just to yourself.
The versatility of the fish and the range of SeaBear’s imagination doesn’t
top there, however. Wild king salmon steaks are shipped fresh in
vacuum-sealed pouches (and come with a tub of smoked-house basting butter),
while smoked salmon spread makes an ideal party hors d’oeuvre. The
revolutionary ideas, though, are smokehouse salmon chili (combining chunks
of wild Alaskan salmon with diced vegetables, garlic and spices) and
smokehouse salmon chowder (fish stock, potatoes, and cream), both shipped
in foil packs, ready to be opened and popped in to the pot. The only
ingredient that must be added is milk for the chowder.
Saveur May/June 2002
In the Pacific Northwest, neither summer nor barbecue season is officially
under way until the salmon start running. The most celebrated wild salmon
run in the world begins in mid-May in Cordova, Alaska, at the mouth of the
298-mile-long Copper River. More than 2 million sockeye, king, and Coho
salmon return from the sea and fortified with rich oil stores and hefty
muscles, start their arduous journey up the river’s iceberg-ridden waters
toward their birthplace to spawn. "It’s a total frenzy" says Mike Mondello,
president of SeaBear Smokehouse in Anacortes, Washington – but he’s not
talking about the fish; he’s talking about the human excitement surrounding
their arrival. "Every restaurant in the area is clamoring to have the first
Copper River salmon on their menu; every home grill is fired up in anticipation."
Three years ago, SeaBear – a purveyor of smoked fish and prepared seafood –
set out to bring this very local luxury to more-distant shores. Its mission:
to select the finest Copper River Sockeye, a variety known for its robust
flavor, ultrahigh oil content (only king salmon from the Yukon river are
higher in oil), and brilliant red flesh, then ship it to a handful of
customers. The salmon must be preordered. Then, after it’s caught, it is
immediately cleaned, filleted, and packed on ice. Within 24 hours of leaving
the river, the sockeye arrive on doorsteps across the country.
SeaBear’s sockeye are fished early in the run, which lasts about eight weeks
(the fattiest specimens tend to reach the river’s mouth within the first few
weeks), and the company sets stringent standards for everything from weight
to firmness of flesh to color – workers put in overtime last year to fill the
more than 700 orders received. "We choose only the best from an already
top-notch fish," says Mondello. "I guess people are beginning to
notice."