Foods SeaBear Smokehouse Smoked Fish | Smoked Salmon Lox Trio

Seabear Smokehouse Ships Its Famous Seafood Nationwide On Goldbelly! European-Trained Chef Dominique Place, Who Has Been Knighted By The French Government For His 30+ Years Of Culinary Contributions, Uses A Fruitwood Blend And A Proprietary Cure To Create His Signature Lox Featuring Complex Layers Of Flavor And Smooth, Well-Balanced Finish. This Smoked Salmon Lox Trio Features 3 Of The Gerard & Dominique Most Popular Varieties, And Makes A Beautiful Presentation On Any Table. Pre-Sliced & Ready To Serve.In 1957, Fisherman Tom Savidge And His Wife Marie Began Smoking Wild Salmon In Their Backyard Smokehouse And Selling It To Local Taverns In Anacortes, Washington. The Fish Gained Massive Popularity And Seabear Smokehouse Was Born. Now, More Than Half A Century Later, Seabear Smokehouse Remains True To Their Roots Serving Sustainable Seafood Handcrafted In Small Batches From The Pacific Northwest.