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When you buy smoked salmon from Fairhaven Bay Seafoods, you’ll receive a ready-to-serve, superior-quality gourmet food that you can trust to be versatile, delicious and subject to rave reviews!

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Why Salmon Are Important

3 comments — posted 2013 Nov 10 by John Costanti


Fairhaven Bay Seafood… Simply the best.

Brand New Products Found on the Products Page

2 comments — posted 2013 Nov 09 by John Costanti

If you are looking for a decorative centerpiece for the table at your next gathering, the Smoked Salmon Choice Fillet is one sixteen OZ. fillet of bright crimson hot alder smoked goodness that can work as an appetizer or entree served family style.  This 1 lb. fillet is the best that Alaska has to offer.  The brine used to cure ALL of the smoked salmon at including the Smoked Salmon Choice Fillet- is carefully prepared to compliment the fish gently in regards to salt and sweetness.  The natural juices that the Smoked Salmon Choice Fillet is packed in helps inhibit the drying out of the salmon once opened.  If you are looking for a slab of the best, shop the Products Page.


Fairhaven Bay Seafood… Simply the best.

Never GMO Fish with FBS

1 comments — posted 2013 Nov 06 by John Costanti

Yesterday's decision on initiative 522 is a letdown for us all but the effort for proper labeling on our grocery items will continue and hopefully this decision will be overturned in the soon future. will always have the natural, GMO free smoked salmon you have come to love at a reasonable price however.  Organic, wild Pacific salmon without modification is easy to obtain when ordering online with and has discounts on the Online Specials page right now.  No chemicals or preservatives will be found here, just wild salmon.


Fairhaven Bay Seafood… Simply the best.

Products Page Reveals More Variety and New Packaging

1 comments — posted 2013 Nov 04 by John Costanti is introducing new smoked salmon items on the Products page.  Packaging and variety are being changed for the better just in time for the holiday season.  Reduced prices are on the way for these orders and will be disclosed in just days, so keep your eye on the week of Black Friday for your volume purchases.  The sale is lasting all week - Monday through Monday.  That means the Monday before Black Friday through the next Monday (Cyber Monday).  Expect reductions in price and shipping as well as increased FLAVORS and variety.  Online orders during this week are significant and will be the best time to buy.


Fairhaven Bay Seafood… Simply the best.

Taste the Difference

1 comments — posted 2013 Nov 02 by John Costanti

The Smoked Salmon Trio found on the Gourmet Gift Boxes page gives you a contrast of smoked salmon flavors.  The Trio has a zesty peppered 6 OZ. pink fillet and two 8 OZ. fillets, one smoked pink and the other smoked sockeye.  The sockeye naturally has more oil in the flesh but both are high is omega 3 fatty acids. Choosing the Trio gives you an assortment for those who prefer variety.


Fairhaven Bay Seafood… Simply the best.

The Smoked Salmon 4 Pack is Priced at Just over $1 an OZ. !!!

1 comments — posted 2013 Oct 30 by John Costanti

The highest quality smoked salmon from the icy Pacific waters can be found at at prices far below competitors.  The Smoked Salmon 4 Pack is priced to sell at quantity.  Compare prices and you find this is the best deal going for the same premium fish that has spawned in the majestic waters of Bristol Bay, Alaska for centuries.  This is wild fish smoked with alder in the Northwest style (hot smoked) for prices currently unmatched!  At just over $1 an oz, you can spare your wallet or buy in volume for the gift giving season.  The online specials page will tell you more!


Fairhaven Bay Seafood… Simply the best.

Give this New and Savory Snack a try!

2 comments — posted 2013 Oct 29 by John Costanti

Smoked Salmon and Dill Muffins

These delicious savory smoked salmon, cheese and dill muffins made with Original Bisquick® mix are a gourmet and classy addition to a bread basket. ( 2013).

Smoked Salmon and Dill Muffins
  • Prep Time 15 min
  • Total Time 40 min
  • Servings 12
3 tablespoons butter or margarine
1 medium onion, finely chopped (1/2 cup)
1 package (4 1/2 oz) smoked salmon, flaked or finely chopped
1 1/2 cups Original Bisquick® mix
1 1/4 cups shredded Italian cheese blend (5 oz)
2 tablespoons chopped fresh dill weed
3/4 teaspoon grated lemon peel
1/2 cup milk
2 tablespoons vegetable oil
1 egg
  • 1 Heat oven to 425°F. Spray 12 regular-size muffin cups with cooking spray.
  • 2 In 8-inch skillet, melt butter over medium-high heat. Cook onion in butter 3 to 5 minutes, stirring frequently, until tender. Stir in salmon.
  • 3 In large bowl, stir Bisquick mix, 3/4 cup of the cheese, the dill and lemon peel. In small bowl, stir milk, oil and egg with fork or whisk until blended. Make well in center of Bisquick mixture; stir in egg mixture just until dry ingredients are moistened. Stir in onion and salmon. Divide batter evenly among muffin cups, filling each two-thirds full. Sprinkle evenly with remaining 1/2 cup cheese.
  • 4 Bake 18 to 20 minutes or until golden. Cool 2 to 3 minutes; remove from pan. Serve warm.


Fairhaven Bay Seafood… Simply the best.

Bristol Bay and Sustainable Salmon Fishing

2 comments — posted 2013 Oct 28 by John Costanti

Bristol Bay is home to millions of spawning salmon every year. One third of the world's salmon supply comes from Bristol Bay. The preservation of the habitat of this area is crucial for multiple industries internationally.  Showing support for the art of sustainable fishing can be as easy as supporting your local commercial fisherman.  Remember that buying wild caught salmon is backing people who believe in responsible business practices.  Increasing market demand motivates preservation efforts at both the governmental and industry levels.

Attending meetings and writing letters to appropriate lawmakers can be another way for you to get involved in habitat preservation.  There is a lot of concern with the health of Bristol Bay's future within the fishing industry and those who are involved with it.  It is easy to educate yourself on the livelihood of our wild pacific salmon with some simple reading.

Click on My Family History to read about our wild fishing business based in beautiful Bellingham, Washington and consider what you may be willing to do to preserve salmon that are so critical to the ecosystem.


Fairhaven Bay Seafood… Simply the best.

Reduced Pricing on the 4 Pack!!

2 comments — posted 2013 Oct 24 by John Costanti

The high protein smoked salmon 4 pack found on the Online Specials page has been reduced.  This reduction is bringing the best the Northwest has to offer to you at nearly $7 a fillet. delivers only the best of its kind and is easy when ordering online.  This high quality naturally WILD salmon is hot alder smoked in the traditional Northwest style and is a steal of deal at this price!!!  More products will also be on sale in the next few weeks.  Keep checking the blog page for info on the Black Friday and Cyber Monday specials.


Fairhaven Bay Seafood… Simply the best.

Change Traditional Holiday Stuffing While Keeping the Spirit of the Northwest

3 comments — posted 2013 Oct 20 by John Costanti

Regular bread stuffing mixed with poultry can be boring and trying to introduce new flavors with customary side dishes can pose a challenge.  Pacific Northwest salmon stuffing is a nice healthy way to infuse a variation of flavor to your holiday season table spread.

 Salmon 'n Stuffing Casserole

By RecipeMonster

Added July 15, 2005 (
Servings:  4

8 ounces red salmon, canned
1/4 cup green pepper, finely chopped
1/4 cup onion, finely chopped
1 cup celery, finely chopped
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1/8 teaspoon rosemary, crushed
2 cups herb seasoned stuffing mix, crushed
1 cup mayonnaise

--- Preheat oven to 350 degrees.
--- Drain and flake salmon.
--- Add remaining ingredients and blend well.
--- Bake in greased 1 1/2 quart shallow casserole for 25-30 minutes, or until lightly browned.


Fairhaven Bay Seafood… Simply the best.

Ideal recipe for the Smoked Salmon 4 pack

1 comments — posted 2013 Oct 17 by John Costanti

Peach salsa and fresh fish always go well with each other.  This recipe asks for a small amount of smoked salmon per sandwich and so portioning is made easy when you buy the right fillet.  The Smoked Salmon 4 Pack found on the Online Specials page allows you to have salmon on hand with out risking the fillets drying out because of an open pack.  Each envelope is portioned with 6oz. of high protein smoked salmon designed for convenience and portability.  The Smoked Salmon 4 Pack is great for outdoor excursions and camping trips.  The 4 Pack is currently on sale so stop by the Online Specials page.

Smoked Salmon Open Sandwich W/Peach Salsa & Gruyere Cheese

By Manami
Added January 15, 2010 (


1 tablespoon sugar
2 tablespoons jalapeno peppers, seeded and finely chopped (WATCH YOUR EYES)
2 cups fresh peaches, peeled and chopped
1 tablespoon fresh lime juice
1/4 cup sliced onion
2 tablespoons fresh cilantro, chopped
4 sourdough English muffins, split & toasted
8 ounces gruyere cheese
8 ounces smoked salmon


1 Preheat broiler.

2 Combine sugar, jalapeno peppers,
peaches, lime juice, green onions, cilantro & set aside.

3 Arrange muffin halves in an even layer on a baking sheet.

4 Top each muffin half evenly with the cheese; place pan 6 inches below the
broiled eleements; broil 3 minutes or until cheese melts & muffins are toasted.

5 Remove the pan from oven.

6 Top each muffin half with about 1 to 2 tablespoons of salsa and approximately 2 oz of smoked salmon.

7 Serve immediately with a salad of baby greens, a vinaigrette & a nice bottle of wine!


Fairhaven Bay Seafood… Simply the best.

Smoked Salmon Trio

2 comments — posted 2013 Oct 13 by John Costanti

If you want a selection of different types of smoked salmon for one price, the Smoked Salmon Trio is selling on the specials page right now for $33.95!  This product offers one 8 oz. smoked pink salmon fillet, one 8 oz. smoked sockeye salmon fillet (which naturally contains more fish oil), and one 6 oz. smoked and seasoned peppered fillet. The Smoked Salmon Trio is a perfect buy for the connoisseur who wants a selection of wild Pacific, hot alder smoked salmon.  The Online Specials link on our main page will tell you what sales are going on now  so check it out.  If you are looking to buy on sale, the Online Specials link is made for you.


Fairhaven Bay Seafood… Simply the best.

Here is a simple smoked salmon recipe from Australia

2 comments — posted 2013 Oct 03 by John Costanti

Hot-Smoked Salmon With Sweet Chilli, Citrus and Mint

Servings: 4

1 pink grapefruit
1 orange
1 lemon
1 lime
1/3 cup brown sugar (firmly packed - 75 grams)
1 chili (long red. seeds removed and cut into fine long slices)
4 (150 g) or approx. 6 oz. salmon fillets (hot smoked)
1/4 cup mint leaf (about 24 leaves)
1 Avocado (optional, but would recommend cut into 1 cm cubes)


  1.  Preheat oven to 180°C (if using presmoked salmon).

  2.  Cut skin and pith from the grapefruit, orange, lemon and lime and holding the fruit over a bowl, make small shaped cuts parallel to the pith that separates each segment to remove the fruity flesh and squeeze the remaining fruit into the bowl until you have have 1/2 cup (125ml) in total.

  3.  Heat juices, sugar and chilli in a small pan over medium-low heat , without stirring, for 8 minutes until syrupy.

  4.  Meanwhile wrap salmon loosely in foil and bake for 10 minutes until pleasantly warm.

  5.  Remove and discard salmon skin, then divide fillets among plates.
  6.  Toss citrus segments with mint and spoon generously over the salmon (we placed some segments under the salmon).
  7.  Drizzle over the warm chilli syrup and serve with the avocado if desired (fully recommend).
By I'mPat (
Added July 02, 2010


Fairhaven Bay Seafood… Simply the best.

Controlled Spill Helps Chinook

1 comments — posted 2013 Sep 30 by John Costanti

A huge salmon run at Bonneville has people excited.  Check out a few entries from an article written last week in the LA Times.  If curtailing spill is implemented in this way regularly it could mean great things for all salmon and other fish species populations.  The water retention, however, could also cause difficulties with hydro-power needed in California.  

 LA Times: Big chinook run doesn't let Columbia dams off the hook, activists say

Salmon counters at Bonneville Dam on the Columbia River are seeing the biggest chinook run since 1938, but environmentalists still worry.

By Maria L. La Ganga
September 24, 2013

2salmonballet.web"A record fall run of Chinook salmon is heading up the Columbia River — more than any year since the Bonneville Lock and Dam was built in 1938, impeding natural access to the prized fish's traditional spawning grounds and stirring a controversy that has yet to abate.

On Tuesday, the millionth adult chinook salmon so far this year migrated upstream through the massive dam, a milestone that had never before been reached. Biologists are talking hopefully of a fall season that alone could also crest the million mark. On Sept. 9, fish counters like Dalen tallied a one-day record of 63,870.

Salmon form the backbone of the tribal culture and economy in the Pacific Northwest and southeastern Alaska. They are also crucial for commercial and recreational fishermen. The dam generates hydropower for the region and parts of California. Balancing the competing needs is a daunting task.

This year's robust fall chinook salmon run has increased calls to remove some wild salmon populations from endangered species lists, but it has done little to quell opposition to the series of dams on the Columbia and its tributaries." (2013)


Success with this technique this year has people talking about a draft management plan.  This would allow operators to tightly control the overflow regularly which counters attribute to the Chinook doing well.  Applying the plan brings optimism for growth of other species but the hydro-power issue still needs to be resolved.  If California gets behind the plan in recognizing the benefit to wild fish populations, the difficulty in the power debate should quell some.  Stay tuned to this topic if you can.  It could mean a lot in the health and numbers of the wild salmon industry.


Fairhaven Bay Seafood… Simply the best.

Earthy, smokey, sweet and salty wild salmon

2 comments — posted 2013 Sep 17 by John Costanti

Hot Smoked Salmon with Apples, Dried Cherries, Hazelnuts and Greens recipe

The Pacific Northwest is understandably known for its outstanding salmon, but Washington State and Oregon are also among the country's leading producers of apples, cherries, and hazelnuts—hence the pairing of this nutty apple and cherry salad with hot-smoked salmon. The full-flavored acidity of apple cider vinegar highlights the sweet-tart combination of Granny Smith and Gala apples as well as the dried cherries; the vinaigrette really helps cut the richness of the salmon.

This is the best the Pacific Northwest has to offer for your watering mouth.


1/2 cup kosher salt
2 tablespoons granulated sugar
2 tablespoons packed light brown sugar
2 teaspoons crushed black peppercorns
1 (3- to 3 1/2-pound) piece center-cut salmon fillet, skin on, pin bones removed


1/4 cup apple cider vinegar
1 tablespoon whole-grain mustard
2 teaspoons clover honey
Kosher salt and freshly ground black pepper
1/4 cup canola oil
4 ounces organic baby greens
1 Granny Smith apple, cored and thinly sliced
1/2 small white onion, halved and thinly sliced
1/4 cup dried cherries
1/4 cup chopped hazelnuts, toasted


1. Cure the salmon: Mix together the salt, granulated sugar, brown sugar, and peppercorns in a medium bowl. Line a piece of extra-wide aluminum foil that's a little longer than the length of the fish with an equally long layer of plastic wrap. Sprinkle half of the salt rub on the wrap. Lay the salmon on the rub. Sprinkle the remaining rub on top of the salmon. Cover with plastic and wrap in foil, crimping the edges together tightly around the fish. Put the wrapped fish on a rimmed baking sheet and top with another baking sheet. Weight with a brick or two and refrigerate for 24 hours.

2. Unwrap the salmon and rinse off the cure mixture with cold water. Pat dry with paper towels and put the salmon in a cool, dry place (not the refrigerator) until the surface of the fish is dry and somewhat matte, 1 to 3 hours, depending on humidity. A fan may be used to speed the process.

3. Soak 2 cups alder wood chips in water for at least 30 minutes.

4. Heat your smoker according to the manufacturer's instructions. If using a charcoal or gas grill, set up a drip pan with water on the bottom grates and heat the grill to low for indirect grilling. For a charcoal grill, put the drained wood chips over the hot coals, add the cooking grate, and close the cover. For a gas grill, add the wood chips to a smoker box or foil pouch, put on the cooking grates toward the back, and close the cover. For both grills, open the vents halfway and maintain a temperature of 200°F. Let smoke build for 10 minutes.

5. Add the salmon to the smoker, skin side down, and cover the smoker. Adjust the heat as needed to maintain the temperature and smoke until the thickest part of the fish registers 150°F, about 1 hour. Serve immediately or cool to room temperature, wrap tightly in plastic, and refrigerate for up to 3 days.

6. Make the salad: Whisk together the vinegar, mustard, and honey in a large bowl and season with salt and pepper. Slowly whisk in the oil until emulsified. Add the greens, apple, onion, cherries, and hazelnuts and toss to combine. Season with salt and pepper.

7. Put the salmon on a platter and arrange the salad on top.

( May 2013)


Fairhaven Bay Seafood… Simply the best.

Salmon Habitat Restoration

2 comments — posted 2013 Sep 16 by John Costanti

If you are concerned about the health and well being of future generations of our most impressive fish species, helping just a little every week is easier than you think.  A person only needs to internet search "salmon habitat restoration" and all the results you receive can help you get started.  Some volunteer efforts are as easy as preserving river beds for breeding or becoming politically active in helping restrain chemical deposits into our waterways.  Supporting the sustainability of an essential species will help future generations enjoy the wonder and importance of wild salmon and give you a feeling of fulfillment and contribution today.


Fairhaven Bay Seafood… Simply the best.

Scrambled Eggs with Smoked Salmon, Asparagus and Goat Cheese

1 comments — posted 2013 Sep 09 by John Costanti

This scramble or frittata can be made without any effort.  Lower heat and slower cooking when scrambling eggs produces a silkier end product and works better in this recipe with the firmer ingredients.  (Women' 2013)



Heat the butter in a large nonstick skillet or saute pan over medium heat. When the butter begins to foam, add the asparagus and cook until just tender ("crisp-tender" in kitchen parlance). Season with salt and pepper.
Crack the eggs into a large bowl and whisk with the milk. Season with a few pinches of salt and pepper and add to the pan with the asparagus. Turn the heat down to low and use a wooden spoon to constantly stir and scrape the eggs until they begin to form soft curds. A minute before they're done, stir in the goat cheese.
Remove from the heat when the eggs are still creamy and soft (remember, scrambled eggs are like meat-- they continue to cook even after you cut the heat) and fold in the smoked salmon.


Fairhaven Bay Seafood… Simply the best.

The Improved Salmon Benedict

2 comments — posted 2013 Sep 09 by John Costanti

Sunday brunch should be more special.  If your not wanting lemon but your taste for the elegant can't be ignored, this variation on a classic will not disappoint. (Bon Appetit 2013)


  • 3 tablespoons minced shallots
  • 2 teaspoons dry mustard
  • 1 1/2 cups dry white wine
  • 3/4 cup whipping cream
  • 3 tablespoons white wine vinegar
  • 12 large eggs
  • 6 3/4-inch-thick slices brioche loaf or egg bread, lightly toasted, each slice cut in half on diagonal
  • 8 ounces thinly sliced smoked salmon (not lox)
  • 3 large egg yolks
  • 3 tablespoons tablespoons chopped fresh dill
  • Fresh dill sprigs (optional)


  • Combine shallots and mustard in medium saucepan. Gradually whisk in wine. Boil over high heat until mixture is reduced to 1/2 cup, whisking often, about 10 minutes. Whisk in cream. Season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover; chill.
  • Fill large bowl with cold water. Bring large skillet of water to boil; add vinegar. Reduce heat to medium-low. Working with 6 whole eggs at a time, crack eggs open and add to simmering water. Cook until whites are set, about 3 minutes. Using slotted spoon, transfer 1 egg at a time to cold water. Reserve skillet with vinegar water. DO AHEAD: Can be prepared 1 hour ahead. Let stand at room temperature.
  • Place 2 toast triangles on each of 6 plates. Top with salmon. Bring vinegar water to simmer. Transfer cream sauce to top of double boiler over simmering water. Whisk 3 raw egg yolks into cream sauce. Whisk constantly until sauce thickens and instant-read thermometer inserted into sauce registers 160°F, about 4 minutes. Remove from heat. Add chopped dill and whisk 1 minute. Using slotted spoon, gently transfer poached eggs, 1 at a time, from bowl of cold water to skillet of simmering vinegar water. Cook eggs until warm, about 30 seconds. Using slotted spoon, transfer 1 poached egg to each toast triangle. Spoon sauce over. Garnish with dill sprigs, if desired.


Fairhaven Bay Seafood… Simply the best.

Salmon Hash during Potato Season

2 comments — posted 2013 Sep 09 by John Costanti

Smoked Salmon Hash and Eggs in the morning is a delicious and nutritious start during this time of year.  Potato is an easy, fast and inexpensive staple but needs dressing up usually.  This mixture could not be easier and won't leave your mouth greasy like corned beef so give it a try.  ( 2013)
  • Extra-virgin olive oil cooking spray
  • 2 cups frozen shredded hashbrowns, thawed
  • 3 green onions, thinly sliced, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 1 (4 ounce) package hot-roasted smoked salmon, skin removed, flesh flaked into pieces
  • 2 eggs

Heat a large skillet over medium-high heat. Spray generously with cooking spray, add hashbrowns, two-thirds of the onions and half of the black pepper and cook, stirring very occasionally, until just crisp, about 5 minutes. Add salmon, gently toss together until combined and cook until hot throughout, 2 to 3 minutes longer. Transfer to two plates and set aside; wipe skillet clean. Heat skillet again over medium-high heat and spray generously with cooking spray. Add eggs and cook to your liking, 3 to 5 minutes. Top salmon hash with eggs, garnish with remaining pepper and green onions and serve.


Fairhaven Bay Seafood… Simply the best.

24 oz.Peppered Salmon $30.95!

0 comments — posted 2013 Jul 21 by Elizabeth Harris

Four 6 oz. pouch-sealed packets of delicious smoked salmon has just arrived on our Specials Page!  For anyone seeking convenient, healthy foods to take into the back country, or just to use as a quick, natural high protein food to add to any recipe, this peppered smoked salmon contributes flavor, nutrition and convenience to any meal.


Fairhaven Bay Seafood… Simply the best.

Salmon Enhancement Project - restoring sustainable wild salmon runs.

We proudly support the ...

Nooksack Salmon Enhancement Association

A community-based nonprofit organization dedicated to restoring sustainable wild salmon runs in Whatcom County, at the northwestern tip of Washington State.