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Bulk Pack Wild Smoked Salmon Favorites
Product Name Price Qty
Six Pack - 6 oz portions Smoked Sockeye Salmon
1-16236
$114.00
$82.00
6 pack - 6 oz Smoked King Salmon
1-14236
$144.00
$104.00
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Customer Reviews

5.00
By B Gilson in Huntington, WV
My brother turned us on to Seabear Salmon years ago. This is wonderful right out of the package on a fork, or in a recipe such as Eggs Benedict!
You will LOVE it!

Yes, I would recommend SeaBear to family & friends
5.00
By E Adams in Athens, GA
The salmon is delicious! It's cooked on the soft side of firm, skin-on, rich and smoky in flavor - and not overly salty. Good eats!

Yes, I would recommend SeaBear to family & friends


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Bulk Pack Wild Smoked Salmon Favorites

5.00 (based on 2 Reviews)

Perfect for entertaining ... for recipes ... to enjoy anytime!

This is the same great "Gold Seal" smoked wild salmon SeaBear is famous for, but without the gift packaging. So, you get terrific savings up to 20% and since it requires NO REFRIGERATION it's ideal to keep in the pantry for use in recipes, entertaining and everyday enjoyment.


Here's what customers are saying about our Bulk Pack Salmon Favorites:

"I have been ordering from SeaBear for the past several years. I will continue to order from them. They are the greatest and I haven't found a better gift to give yet." B Little

"I recieved a gift pack from my work and I loved it. So getting some more for myself." S Uppal

"My son in law received the packets of smoked salmon for his birthday. He LOVES it and did again. He kept saying to my daughter, his wife, "This was so thoughtful of her." I took him some packets of chowder when I visited there in June. better gift than clothes, money etc. :)" R Barrett


 



Smoked Salmon Pot Pie
Serves 4

Ingredients:
3 tablespoons butter
3 tablespoons flour
3/4 cup chicken broth, preferably homemade
3/4 cup half-and-half
1/2 teaspoon chopped fresh thyme
1/4 teaspoon white pepper
salt to taste
8 ounces SeaBear Smoked Salmon, divided into bite-size pieces
1 cup cooked peas
1 cup chopped cooked carrot
4 medium new potatoes, chopped and cooked
1 sheet prepared puff pastry (available in frozen-food section)

Directions:
1. Preheat the oven to 400 degrees.  Melt the butter in a saucepan over medium heat, blend in the flour and then gradually stir in the chicken broth and cream.  Bring the mixture to a boil, stirring constantly.  Season with thyme, white pepper and salt.  Simmer for five minutes.

2. Stir in the smoked salmon, peas, carrots and potatoes.  Turn the mixture into a 1 1/2-quart deep baking dish, or 4 individual deep ramekins.  Cut the puff pastry to fit the top of the casserole, allowing an extra 1/2 inch to drape over the edges of the casserole dish. With a sharp knife, cut a 1/2-inch round steam hole in the center of the pastry.  Then, without slicing clear through the pastry, make decorative spirals running from the center hole out to the edge of the pastry.

3. Brush the rim of the casserole with cream and set the pastry over the filling, pressing slightly along the rim to secure the pastry.  Brush the pastry lightly with cream.  Place in the preheated oven and bake approximately 20 minutes, or until the pastry is golden brown.

 

 

Smoked Salmon Tacos
Serves 4

Ingredients:
1 1/2 pounds SeaBear Smoked Salmon, broken into bite-size pieces
1 cup mayonnaise
1/4 cup diced fresh cilantro
3 cups finely shredded cabbage or lettuce
1 large ripe avocado, diced
2 medium tomatoes, diced
2 green onions, diced
8 flour tortillas
salsa

Directions:
Mix the smoked salmon with the mayonnaise and cilantro.  Heat the tortillas in a dry cast-iron skillet over low heat, turning occasionally, until hot.  Fold the tortillas in half.  Spoon the salmon mixture into the center of each tortilla.  Top with shredded cabbage, avocado, tomatoes and onion.  Dollop with salsa.  Serve warm.

 

 

Smoked Salmon Frittata
Serves 4

Ingredients:
1 tablespoon butter
1 tablespoon safflower oil
8 eggs
salt and pepper to taste
2 green onions, diced
1 bunch asparagus, trimmed  and steamed until tender
1 cup sliced roasted red pepper
8 ounces SeaBear Smoked Salmon
1 cup grated cheddar cheese

Directions:
Preheat oven to 350 degrees.  Heat the oil in a 12-inch oven-proof skillet over medium heat.  Whisk the eggs and pour into the skillet.  Reduce heat to low.  Arrange the onions, asparagus, roasted red pepper and smoked salmon decoratively over the eggs.  Top with cheddar cheese.  Place the skillet in the oven and bake 15 to 20 minutes, or until the mixture is firmly set.

 

 

Fettucine with Smoked Salmon
Serves 4

Ingredients:
6 tablespoons butter
6 tablespoons flour
2 1/2 cups light cream or half-and-half
1/2 cup chicken stock
1/4 cup sherry or Madeira
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon nutmeg
12 ounces SeaBear Smoked Salmon, flaked
12 ounces freshly cooked fettucine
chopped fresh parsley, for garnish

Directions:
Melt the butter in a medium saucepan.  Add the flour, stirring constantly, until blended.  Remove from the heat and add the cream and stock.  Return to the stove and bring to a boil while continuing to stir.  Add the sherry, salt, pepper and nutmeg, and stir until well blended.  Gently stir in the smoked salmon.  Arrange the cooked pasta on 4 warmed dinner plates.  Divide the sauce among the plates, ladling it over the pasta.  Garnish with a sprinkle of chopped parsley.

 

 

Northwest Caesar Salad
Serves 4
Traditionally, this salad is eaten with the fingers.  Each lettuce leaf is wrapped around a crouton and they are eaten together.  Adding SeaBear Smoked Salmon creates a unique Northwest  experience.

Ingredients:
3 romaine lettuce hearts, separated
1/2 cup grated Parmesan cheese
1 cup SeaBear Smoked Salmon, broken into bite-size pieces
2 cups prepared croutons

Dressing:
1/2 cup olive oil
3 garlic cloves, minced
1 tablespoon fresh lime juice
2 teaspoons Worcestershire sauce
1 teaspoon prepared Dijon mustard
salt and freshly ground black pepper to taste

Toss the salad ingredients in a large salad bowl.

 



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.



Our smoked wild Alaskan salmon have a shelf life of approximately four years and require no refrigeration until they are opened. Once opened, they will last 4-7 days in the fridge. Think of the pouch like a "flexible can" – as long as the pouch is not punctured, leaking or opened, the product inside will stay good for at least 4 years. Even this is conservative, as long as the pouch is intact.

If you open the box and look at the gold pouch, you'll notice a series of letters & numbers (either on a white sticker, or stamped directly on the pouch, usually in red ink).

Example: 64102391SK

64 is our smokehouse FDA issued plant number
10 is the last digit of the year it was produced. 10 would be 2010, 11 would be 2011.
239 - the Julian Date (Aug 26th)
1 - the first cook of the day
SK - fish species - Sockeye
KG - fish species - King



Nutrition Facts
Serving Size 2 oz (Smoked Sockeye)
Amount Per Serving
Calories 130 70
% Daily Value*
Total Fat 8g 12%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 200mg 8%
Total Carbohydrate 1g
Dietary Fiber 0g
Sugars 0g
Protein 14g
Vitamin A: 0%
Calcium: 2%
Vitamin C: 0%
Iron: 0%

Ingredients: Smoked Salmon (salmon, salt, sugar)

Serving Size 2 oz (Smoked King)
Amount Per Serving
Calories 110 60
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 60mg 20%
Sodium 380mg 16%
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 13g
Vitamin A: 0%
Calcium: 2%
Vitamin C: 0%
Iron: 0%

Ingredients: Smoked Salmon (salmon, salt, sugar)

Kosher - Items with this symbol indicate Kosher Certified.

No Refrigeration Required - Items with this symbol have been sealed in our famous Gold Seal™ Pouch, and then gently cooked in their own juices. This preserves the salmon naturally, so NO REFRIGERATION IS REQUIRED until the pouch is opened. SeaBear created this process so you can enjoy premier quality with maximum convenience!
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