Monthly Archives: April 2015

Seafood Watch hosting West Coast groundfish on 4/30 at 1:30pm

The recent recovery of the West Coast groundfish fishery means that 90+ delicious new species of fish are now available to chefs and culinary professionals across the country as sustainable options. Please join Sheila Bowman, Seafood Watch Manager of Culinary & Strategic Initiatives and I on a Webinar where you will learn:

· What you can do to contribute to the success story

· Information about the species that you can put back on your menus

· Tools to help you source sustainable fish for your restaurants and businesses

· Opportunities to work with us to promote the groundfish you are serving

How to Join the webinar:

When: April 30^th at 1:30 p.m. PDT/4:30 EDT

Two steps to join:

1. Log In to the Webinar on your computer here: Join WebEx meeting
Meeting number: 626 938 512

2. Call in to hear the Audio:
1-877-668-4493 Call-in toll-free number (US/Canada)
1-650-479-3208 Call-in toll number (US/Canada)
Access code: 626 938 512
Global call-in numbers | Toll-free calling restrictions

Seattle Fish Co. earned the ASC Chain of Custody Certification

Seattle Fish Co. just earned the Aquaculture Stewardship Council (ASC) Chain of Custody Certification, making us the first chain of custody organization in the state of Colorado and only the 24th to obtain the CoC certification nationally. The ASC in a non-government organization started in 2010 that has set standards for aquaculture and responsible farming. Their main focus:

To recognize and reward responsible aquaculture through the ASC Aquaculture Certification program and seafood label
Promote best environmental and social choice when buying seafood
Contribute to transforming seafood markets towards sustainability

Seattle Fish Co. is dedicated to sustainability and the health of our seafood industry. Having this supplier (CoC) certification allows Seattle Fish Co. to handle, process, and distribute ASC Certified seafood products to our customers. Our customers can trust more than ever that Seattle Fish Co. is the Rocky Mountain Region’s premier supplier for sustainable seafood options.

Join us this weekend: Oyster & Stout Festival

It’s finally here! A few months ago, our team joined the talented brewers of Denver Beer Co. for a collaboration brew session. We used live Naked Cowboy oysters from Blue Island Oyster Company and brewed Denver’s first official Blue Island Oyster Stout. This weekend we are tapping the kegs and shucking some (a ton of) oysters! Oyster farmers from both coasts along with THE Naked Cowboy himself will be at party. Get your tickets now to reserve your dozen oysters and two pints for $25. See you there, slurping and sipping.

The Brewing of Blue Island Oyster Stout

Red’s Best fishery visit in Boston

While in Boston for the recent Seafood Expo, the Seattle Fish crew was fortunate enough to visit some fisheries and farms. After visiting the Island Creek Oyster Farm, we headed to our next visit to Red’s Best. They are located right at the end of the Boston Fish Pier. Red’s Best is basically our one stop shop for East Coast fish and ground fish, along with some shellfish. In peak weeks, these guys are processing and shipping over 150,000 pounds of fish to seafood distributors like Seattle Fish Co. all over the US. Most of their business actually lies outside of Boston. They offer a great traceability platform that allows distributors and chefs to access information including vessel info, captain name, gear type used, and port landed. This information is invaluable to our customers because it bring the industry full-circle and allows our end user to know exactly where, when, and who caught their product. Fresh squid, skate, knobby conch, live scallops, razor clams, wild Chatham mussels, monkfish, and a whole slew of other items were being packed and handled for us to see and inspect right alongside their sales manager Rory O’Donnell. We actually watched and inspected the order that was leaving for our warehouse later that afternoon. Walking outside and down the road to their new processing facility, much of which was still under construction, we passed massive 40-foot trawlers with deck hands loading gear and checking nets for their trip to harbor later that day. The freshness, variety, order flexibility, and customer service of Red’s Best is why they have become one of our closest partners in the last few years. We are proud to represent their products Colorado!

Island Creek Oyster farm visit

While in Boston for the recent Seafood Expo, the Seattle Fish crew was fortunate enough to visit some fisheries and farms including the infamous Island Creek oyster farm. We left Boston at about 6:30AM and went south to Duxbury Bay on the west side of Cape Cod, about 45 minutes from Boston, where our premium Island Creek oysters are farmed. We spent some time in the hatchery getting the 101 of oyster farming from the two scientists who do the leg work before the oysters go into the bay for grow out. We also had a behind-the-scenes tour of their state-of-the-art facility. Pulling into to Duxbury, you wouldn’t imagine it any other way; beautiful cottages right on the shoreline, and Island Creek skiffs out on the water dredging oysters. From hatchery work to harvest, Island Creek takes every measure possible to produce the finest oyster on the planet resulting in a product in which you can taste the difference. The cold waters and 12-foot daily tidal exchange harbor ample food supply for these filter feeders. Moments before we arrived a dredger came into offload an oyster harvest. As you can imagine we were anxious to eat the oysters right out the water. You can’t get fresher than that. We spent some time in their make-shift oyster hut and experienced first-hand how they sort and size the oysters. Meanwhile, Chris Sherman, president and Skip Bennett, founder of Island Creek Oyster Co. shared tales of from the sea. There really is nothing better than the ambiance of water, smell of the sea, and an amazing oyster at 8:00AM in the morning. Well, a cold beer was in order, but it was a little early.