All Twists Written by SeaBearWildSalmon

• 	Fresh & Wild Salmon - All Summer Long by SeaBearWildSalmon Fresh Copper River Wild Sockeye Salmon - Ships weeks of June 16th and June 23rd Fresh Yakutat Area Wild Sockeye Salmon - Ships July 1st for arrival July 3rd Fresh Aleutian Islands Wild Sockeye Salmon - Ships July 2008 Fresh Reef Net Wild Sockeye Salmon - Ships late July to early August 2008 Fresh Copper...	Ranking:315 We want you to rate, but you have to be a member first. Please click here to join or here to sign in.
  	06-05-2008 3:40 PM by SeaBearWildSalmon Categories & Keywords: Food & Wine

• 	Northwestern Nova-Style Salmon by SeaBearWildSalmon Nova salmon is cold-smoked at a temperature of about 75-80F. It's shipped out frozen, and should be put in the freezer or fridge as soon as it arrives. NW Style smoked salmon is fully cooked at a higher temperature, and is shelf stable (requiring no refrigeration) until the gold-seal pouch is opened...	Ranking:169 We want you to rate, but you have to be a member first. Please click here to join or here to sign in.
  	03-14-2008 12:43 PM by SeaBearWildSalmon Categories & Keywords: Food & Wine

• 	Staying healthy with Wild Alaskan Salmon Oil by SeaBearWildSalmon "Health is of great concern these days. Wild Alaska products are the few than an ordinary buyer can, with confidence of their purity, buy online. " D Nagle "I know the advantages of eating wild salmon over farm raised. It's great to know my fish oil supplement is from wild salmon as well. Thanks." G...	Ranking:183 We want you to rate, but you have to be a member first. Please click here to join or here to sign in.
  	02-27-2008 4:47 PM by SeaBearWildSalmon Categories & Keywords: Health & Fitness

• 	Warm the body & soothe the soul by SeaBearWildSalmon This creamy ale-based chowder features chunks of Alaskan halibut along with corn, herbs and spices for a uniquely Northwest chowder experience. Halibut Chowder - Buy 3, Get 1 FREE Everything's already included in the pouch - simply add milk or cream and serve. It's been vacuum-sealed in our famous Gold...	Ranking:302 We want you to rate, but you have to be a member first. Please click here to join or here to sign in.
  	02-05-2008 2:03 PM by SeaBearWildSalmon Categories & Keywords: Food & Wine, Chowder Sale, Buy 3, Crab or Lobster Bisque, Halibut Chowder, Spicy White Bean Soup, Get 1 Free, Salmon Chowder

• 	Like no other seafood in the world - Alaskan Red King Crab by SeaBearWildSalmon There are a variety of ways to re-heat your pre-cooked king crab. Steaming, boiling and baking (we recommend a temperature of 275F) are among the most common. Usually, under these methods, king crab takes only 5 to 8 minutes to re-heat. Be careful not to overcook when reheating as it will reduce the...	Ranking:130 We want you to rate, but you have to be a member first. Please click here to join or here to sign in.
  	11-11-2007 10:32 AM by SeaBearWildSalmon Categories & Keywords: Food & Wine, Gourmet Seafood, Once-a-year-Event, King Crab, Crab Legs, "The Deadliest Catch", Alaskan Crab

• 	Rich, Red & Robust - Sockeye Salmon by SeaBearWildSalmon Slow Down! - Slow cooking seals in the juices, particularly for wild salmon. In an oven, bake at 275ºF for approximately 20 minutes. When grilling, let the coals burn down, or place the grill up high. Seafood is done when it turns translucent to opaque, and flakes begin separate easily with a fork. Your...	Ranking:145 We want you to rate, but you have to be a member first. Please click here to join or here to sign in.
  	11-11-2007 6:02 PM by SeaBearWildSalmon Categories & Keywords: Food & Wine, Salmon, healthy dining, Wild Alaskan Salmon, Healthy Recipes, Seafood Dinners, Easy Meals

• 	Cooking Wild Alaskan Salmon by SeaBearWildSalmon Regardless of how you like to cook your salmon (bake, broil, grill, sauté or poach), we believe the key to success is to SLOW DOWN! Slow cooking locks in the natural juices of the salmon, for a more succulent flavor. When the salmon has turned from translucent to just about completely opaque the salmon...	Ranking:61 We want you to rate, but you have to be a member first. Please click here to join or here to sign in.
  	11-12-2007 11:59 AM by SeaBearWildSalmon Categories & Keywords: Food & Wine, Wild Salmon, Cooking, healthy dining, entertaining, pacific seafood, cooking salmon

• 	SeaBear Wild Salmon - Celebrating 50 years! by SeaBearWildSalmon SeaBear Wild Salmon - Celebrating 50 years! In 1957, Anacortes fisherman Tom Savidge and his wife Marie built a backyard smokehouse and began selling smoked wild salmon to local taverns. With that, Specialty Seafoods (later renamed SeaBear after Native American legend) was born. The tavern owners loved...	Ranking:265 We want you to rate, but you have to be a member first. Please click here to join or here to sign in.
  	11-10-2007 12:12 PM by SeaBearWildSalmon Categories & Keywords: Food & Wine, Online Promotions, Cooking Tips, Salmon, Seafood, Online Shopping, Wild Salmon