After much deliberation and thanks to our esteemed panel of judges—Lori Midson, Café Society Editor of Westword; Christopher Cina, Executive Chef of Ghost Plate & Tap; Mark DeNittis of Il Mondo Vecchio; and Jon Emanuel, Executive Chef of Project Angel Heart—Seattle Fish Company is excited to announce the results of our first annual Truck Graphic Contest.
With more than 140 beautiful entries to choose from, the selection process was intense. The winners are…
Chuck James of 1515 Restaurant
As the grand prizewinner, Chef Chuck James’ lobster and mussel dish will be prominently featured on one of Seattle Fish Company’s distribute trucks.
Sergio Romero of Le Grande Bistro & Oyster Bar
Kate Rench of Café Diva
David Walford of Splendido
Chuck James of 1515 Restaurant
As runners up, these four dishes will be featured as a culinary collage on a second Seattle Fish Company distribution truck.
Staying true to the company’s commitment to sustainability, the new distribution vehicles are equipped with the latest in environmentally friendly features including greatly increased fuel efficiency, stand-by refers that consume less fuel, highly insulated cargo boxes, and emissions controls that actually discharge exhaust that is cleaner than the air coming in.
Click here to view the winning images on the Seattle Fish Company Facebook Page.
Produced exclusively by Blue Ocean Mariculture, Hawaiian Kampachi is a premium-grade fish fresh from the clear waters of Kona, Hawaii. Seattle Fish Company is proud to be the exclusive seafood wholesaler in the region to offer this premium product to our customers.
Coveted for its fresh, clean taste and firm texture, Hawaiian Kampachi features a rich, buttery flavor, is rich in protein and heart-healthy Omega-3 fatty acids, boasts up to a 30% fat content, and is an excellent healthy-choice meal. The Hawaiian Kampachi, or Seriola rivoliana, is a cousin to the Japanese hamachi, though its texture is more crisp than the hamachi.
Blue Ocean Mariculture understands that Hawaiian Kampachi “are what they eat” and works closely with EWOS, a leader in global aquafeeds, to ensure that the fish receive natural, healthy and sustainable feed. The fish meal and fish oil used in Hawaiian Kampachi feed is obtained from a variety of sustainable fisheries, each certified sustainable by one or more of the following third-party bodies: IFFO, Friends of the Sea, Marine Stewardship Council or DFO.
If you have any questions about Hawaiian Kampachi, please feel free to contact your sales associate at email@example.com.
Third Annual Sustainability Conference—April 3, 2012
Seattle Fish Company is excited to host its third annual sustainability conference on April 3, 2012. This year’s event will feature guest presenters from Monterey Bay Aquarium, Gulf of Mexico Reef Shareholders Alliance and Sustainable Fisheries Partnership and will cover a variety of topics pertaining to sustainability in the seafood industry including:
We will provide additional details as they become available. If you have any questions about the sustainability conference please contact Derek Figueroa at Derek@seattlefish.com.
National Fisheries Institute Global Seafood Market Conference Panelist
Derek Figueroa, Seattle Fish Company’s Chief Operating Officer, is excited to serve on a panel about the “Seafood Market Landscape,” summarizing whitefish, shrimp, salmon and shellfish at the inaugural National Fisheries Institute Global Seafood Market Conference January 24 – 26 in Miami, FL. The conference provides NFI members with information on the economic, social and demographic trends and changes that will affect international seafood markets.