SeaBear Smokehouse  In 1957, fisherman Tom Savidge and his wife
Marie built a backyard smokehouse and began selling smoked wild salmon to
local taverns in his home of Anacortes, Washington. With that Specialty
Seafoods was born (later renamed SeaBear after Native American legend). The
tavern owners and their patrons loved Tom's smoked salmon, but asked him to
find a way to preserve it longer. Being an inventive guy, Tom took their
challenge and created a whole new idea in packaging? the Gold Seal pouch,
for which he received a patent. The Gold Seal pouch preserves the salmon
naturally, and no refrigeration is required until the pouch is opened. This
breakthrough in packaging, since it requires no refrigeration, made it easy
for tourists traveling through Anacortes on the way to Washington's San Juan
Islands to take Tom's salmon back home with them, or to ship it to family
and friends in different parts of the country. From this, word spread about
our smoked wild salmon. |
