sustainable seafood — taste the difference
enjoy every moist flaky bite
our salmon cakes are good and good for you
Now that's sustainable seafood!
caught locally and sustinably

Responsibly fished and always fresh

Five months. Five kinds of salmon.

During salmon season, we buy as much as possible directly from small, family-owned fishing operations--bringing you the freshest wild salmon available, while making sure our hardworking partners receive a fair price. And since we buy all five Pacific Coast species, you'll be able to savor the salmon varieties you've always loved, while discovering a few
you've never tried.

Chinook (a.k.a. king)

Chinook is rich, buttery and beautiful to behold. Slow roast a whole fillet for a truly special feast.

Sockeye (a.k.a. red, blueback)

Savored by fishermen, vibrant-red sockeye has a robust flavor that stands up well to assertive seasonings and smoke from the grill.

Coho (a.k.a. silver)

This highly regarded salmon is milder in flavor and smaller in size, making it perfect for roasting or grilling whole.

Pink (a.k.a. humpy, humpback)

With a low fat content and subtle flavor profile, pink salmon might remind you of trout--but richer, jucier, and sized to feed a crowd.

Keta (a.k.a. silverbrite, chum, dog)

Smokers, picklers and creative chefs are rediscovering versatile keta, which has a mild and delicate flavor. The perfect "starter salmon."

Here in the Northwest, fishing has been a way of life for thousands of years—and we’d like to help ensure that our rivers and oceans remain viable for many years to come. That’s why we’re committed to sustainable seafood sourcing, with three key tenets guiding our practices.

We carry sustainable seafood.

Drawing on the guidelines established by monterey Bay aquarium and Blue Ocean Institute, we sell seafood designated as Green Label (best choices) or Yellow Label (good alternatives). You’ll never see Red Label (non-sustainable) seafood in our cases.

We buy directly and locally whenever possible.

Knowing our partners by their first names not only helps to ensure we have the freshest seafood available, it also helps independent fishermen stay solvent by making sure they receive a fair price for their hard work.

We pass our knowledge on to you.

We make sure that our staff are well-informed when it comes to the sources and harvesting practices used by our fishermen.

Community Supported Fishery

Garibaldi, OR

Relationships are what make our stores different—relationships with our customers, our farmers and our fishermen. Community Supported Fishery in Garibaldi, Oregon, feels the same way: they’ve created a model to help small-boat fishermen sell directly to the buyers that value their sustainable practices and beautiful ocean-troll, line-caught fish.

CSF fishermen such as Mark Wilde and Jeff Wong provide us with an array of wild fish, but it's in late July that their albacore tuna takes the spotlight. Because this light, mild fish can be grilled, seared, smoked and more, our customers look forward all year to our whole-fish sale. And because our skilled fishmongers cut and wrap the fish for free, all you'll need to do is make room in the freezer. 

Ocean Beauty Seafood

Portland, OR

In 1910, the Portland Fish Company opened for business on the downtown waterfront. Fast-forward 100 years, and they’re thriving as Ocean Beauty Seafood—known internationally for making big waves with their sustainable distribution practices. For Ocean Beauty, sustainability is the heart of their business: 50% of the company is owned by the Bristol Bay Economic Development Corporation (BBEDC)—a non-profit that promotes community development in sixty-five Bering Sea villages. Their work alleviates poverty in Alaskan fisheries through innovative job training and fisheries-based economies. We know that sourcing from Ocean Beauty means high-quality, sustainable fish—from sea to store.

Learn more about Ocean Beauty Seafood.

Rose Fisheries

Sitka, Alaska

Sustainably harvested, high quality salmon and halibut from the cold, clean waters of Alaska? Yes, please. That’s how Rose Fisheries operates – and why we’re proud to call them a partner. All their fish is harvested individually, with a hook and line. Once caught, fish are meticulously cleaned and flash-frozen right on the boat—so when it’s thawed, the quality is much like that of a fish just minutes out of the water. Plus, it’s family—and women—owned. What more could you want from a fishery?

Bristol Bay Salmon

Bristol Bay, Alaska

Bristol Bay Salmon comes from the eastern-most arm of the Bering Sea—home to nearly one-third of the world's salmon population. The waterways of Bristol Bay provide spawning grounds for all species of wild Pacific salmon: king, coho, sockeye, chum and pink. Its watershed provides vital sustenance for the surrounding tribes—and aside from a $2 billion fishing industry, Bristol Bay is also the gateway to Katmai National Park and Preserve.

Now, a foreign company has proposed the largest open pit mine in North America at Bristol Bay. Known as "Pebble Mine," the project would dump billions of tons of salmon-toxic waste rock at the site, threatening the health of the fishery, the livelihood of the fishermen and the supply of salmon for all of us. To find out what you can do to get involved, visit the Facebook page for Commercial Fishermen for Bristol Bay.


Northern Exposure

Our seafood buyer makes an Alaskan trek to connect with local fisherman and processors.
“Nothing can really prepare you for Alaska,” said Daisy Berg, our seafood buyer, just back from her most recent field trip. “The waters are so pristine,” she continued, “that you can see to the ocean floor from the cliff tops.” And it wasn’t just the landscape that earned Daisy’s praise. She told us about the small-scale fishermen working the straits of Kodiak Island in two-person boats. She described the immaculate processing site in Alitak where a manager named Woody preaches an almost spiritual respect for the fish. “No one on Woody’s staff would ever pick up a salmon by its tail,” she said, with obvious pride. “It’s such a pleasure to see fishermen and processers who aren’t just in it for a quick return. They really care about quality and sustainability—just like we do.”


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