Serving Your SeaBear Smoked Wild Salmon This SeaBear smoked wild salmon is fully cooked and ready-to-serve. Simply place the fillet on a serving plate (we recommend pouring the natural oils in the pouch back over the salmon), and offer with whatever condiments you like… crackers or crostini, cream cheese, chopped red onion, sliced cheese, sliced apple (or other fruits), and sliced vegetables. Or, try adding smoked wild salmon to pasta, a salad, baked potato, stir-fry or omelet. Much like fine wines, wild Pacific salmon offers many varieties to be explored and enjoyed. This Smoked Salmon Trio brings together three species of traditional Northwest-style smoked salmon from SeaBear for you to taste, explore and enjoy in a unique culinary experience. Below, we describe each of these three distinct salmon and since the Northwest is a fabulous region for wines and micro-brewed beers, we’ve also listed our favorite beverage pairings for each of the smoked salmon:
Wild King Salmon (also called “Chinook” & “Tyee”, the largest, most majestic wild salmon)
Orange-red color, with a sweet yet earthy flavor, large flaky texture and moistness from its high level of Omega-3 oils Goes well with Semillon, Golden Ales, Pale Ales, or Altbiers
Wild Sockeye Salmon (also called “reds”or “bluebacks”, the most prized in seafood-savvy Japan) Rich red color with a robust, nutty flavor, small flaked with a tight grain. High oil content, succulent and smoky.
Goes well with Sauvignon Blanc, Wheat Beers Wild Keta Salmon (We also call it “North Pacific Prime”... a particularly abundant species popular throughout the Northwest) Light pink color with a mild flavor enhanced by subtle smoke, firm texture, and lower fat and oil content than other species.
Goes well with Pinot Grigio, darker brews such as Brown Ales, Porters or Stouts |