Foods SeaBear Smokehouse Smoked Fish | Entertaining Sides Collection For 6

A Collection Of Smokehouse Appetizer Favorites. Featuring Scalibut Cakes: A Deliciously Rich Combination Of Alaskan Scallops And Halibut, Plus Herbs And Spices; King Crab Dip: Loaded With Legendary King Crab;Smokehouse Mac & Cheese: Tender Pasta, Thick & Rich Creamy 4-Cheese Sauce And Chunks Of Seabear Salmon; Bacon Wrapped Scallops: Sweet Scallops Wrapped In Smoky, Savory Bacon And Finally Winemakers Smoked Salmon: Brushed With Chardonnay And Smoked With A Blend Of Chips That Includes Wine Barrels From The Vineyard. Fisherman Tom Savidge And His Wife Marie Began Smoking Wild Salmon In Their Backyard Smokehouse And Selling It To Local Taverns In Anacortes, Washington In 1957. The Fish Gained Massive Popularity And Seabear Smokehouse Was Established. Today, Seabear Smokehouse Remains True To Their Roots, Serving Sustainable Seafood Handcrafted In Small Batches From The Pacific Northwest.