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Candied Sockeye
Product Name Price Qty
Candied Sockeye 1½ lbs.
Candied Sockeye 3 lbs.
Candied Sockeye 4½ lbs.
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Customer Reviews

By C Dixon in Cottonwood , Az
5 stars - don’t deprive yourself of the experience of candied salmon. It is a salmon you will treasure. It is my most favorite.

Yes, I would recommend SeaBear to family & friends

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Candied Sockeye

5.00 (based on 1 Reviews)

Our Favorite Appetizer here at the Smokehouse!

Serve these when friends come to visit, for a company party, or family reunion.  Premium wild Sockeye salmon, hand-cut into strips, basted overnight in a brown sugar brine, then smoked. The result: a moist, delicious, beautifully balanced sweet and savory treat.

And the picture doesn't quite do them justice—these HUGE strips make an impressive presentation!


The best way to thaw is to leave them in the refrigerator overnight (in its pouch), allowing at least 8-10 hours. Trying to rush the process by thawing at room temperature or placing the frozen pouch in warm water is definitely NOT recommended, as it can cause the salmon to lose flavor and texture. If you must thaw your Candied Sockeye quickly, place the frozen pouch in a bowl of cool water for 30-45 minutes, and then continue thawing in refrigerator.



Important, keep frozen until used, thaw under refrigeration immediately before use. Pouches will keep in the freezer for approximately 3 months. Once you open a pouch, please enjoy it within 2-3 days.


Nutrition Facts
Serving Size 2 oz.
Amount Per Serving Varied
Calories 100 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1.5g 8%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 400mg 17%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 0%
Sugars 4g
Protein 9g
Ingredients: Sockeye salmon, brown sugar, salt, cane sugar, apple juice concentrate, water, natural flavor, malic acid, ascorbic acid, spices and natural wood smoke. Contains: Salmon. May contain bones.

Ships On Ice - Items with this symbol ship on ice, and must be either refrigerated or frozen upon arrival. Shipments on ice are sent Monday, Tuesday, and Wednesday only.

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