Sourcing Seafood Guide

Sourcing Seafood
A Professional’s Guide to Procuring FIRST EDITION

Ocean-friendly Fish and Shellfish
Sourcing Seafood
A Professional’s Guide to Procuring
First Edition, 2004
CO-AUTHORS: Howard Johnson, Peter Redmayne and Seafood Choices Alliance
EDITORIAL BOARD: Mike Boots, Joey Brookhart, Valerie Craig,

Stephanie Crane, Rachel Hopkins, Bruce McKay, Douglas Meyer, Brendan O’Neill
DESIGNER: Janin/Cliff Design, Inc., Washington D.C.
COPY EDITOR: Jean Brodsky Bernard
ILLUSTRATOR: All fish and shellfish illustrations are the artistry of

B. Guild/ChartingNature
COVER PHOTOS: FRONT COVER: Hauling lobster traps in Boothbay Harbor, Maine,
courtesy of National Oceanic and Atmospheric Administration; Steve Malinowski of
Fisher’s Island Oyster Farm, courtesy of Sarah Malinowski; Fennel-cured wild salmon
photographed by BATTMAN, courtesy of Chef Rick Moonen, Restaurant RM; and farmed
American caviars, courtesy of Caviar Emptor. Back Cover: Rick Oltman with wild salmon
of Cape Cleare Fishery, courtesy of Stephen L. Davis.
Sourcing Seafood
A Professional’s Guide to Procuring FIRST EDITION
INTRODUCTION .................................................................. 3
PARTNERS ......................................................................... 6
GLOSSARY OF FISHING AND AQUACULTURE TERMS ....... 7
SEASONALITY ................................................................... 12
THE FISH & SHELLFISH GUIDE ........................................ 13
Abalone (farmed)................................14 Pollock, Alaska ....................................54

Arctic Char ...........................................16 Sablefish (Black Cod)......................... 56
Catfish, U.S. (farmed) .........................18 Salmon, Chinook
Caviars, American................................20 (King/wild Pacific)......................... 58
Clams ...................................................22 Salmon, Chum (wild Pacific) ............ 60
Cod, Pacific .........................................24 Salmon, Coho (wild Pacific) ..............62
Crab, Dungeness..................................26 Salmon, Pink (wild Pacific) ................64
Crab, Jonah & Rock .............................28 Salmon, Sockeye (wild Pacific) ..........66
Crab, King (Alaska) .............................30 Sardines................................................68
Crab, Snow...........................................32 Scallops, Bay & Sea ..............................70
Crab, Stone ..........................................34 Shrimp, Northern Pink .......................72
Crawfish ...............................................36 Shrimp (Spot Prawns), Trap-caught ...74
Flounder, Summer (Fluke) .................38 Shrimp, U.S. (farmed).........................76
Halibut, Pacific ....................................40 Sole, Pacific ..........................................78
Lobster, American ...............................42 Striped Bass (wild & hybrid) ..............80
Lobster, Spiny (Rock) ..........................44 Sturgeon, White (farmed)...................82
Mackerel, Atlantic & Spanish ............. 46 Tilapia, U.S. (farmed) .........................84
Mahimahi (Dolphinfish)....................48 Trout, Rainbow (farmed) ....................86
Mussels (farmed).................................50 Tuna, Ahi (Yellowfin & Bigeye) ..........88
Oysters .................................................52 Tuna, Albacore.....................................90
SUPPLIER DIRECTORY (By Species) ............................... 93
SUPPLIER INDEX (Alphabetical Listing) ...................... 136
The Fish and Shellfish Guide 1

2 Sourcing Seafood
Introduction
S eafood Choices Alliance is pleased to present Sourcing Seafood, A Professional’s

Guide to Procuring Ocean-Friendly Fish and Shellfish. This sourcebook identifies
over 300 suppliers of sustainable seafood as well as valuable information on seafood
“Increasingly, we have
come to understand that
the wealth of the nation is
species. By identifying better practices and the sources for these products, Seafood its air, water, soil, forest,
Choices Alliance supports differentiation in the marketplace so that these suppliers minerals, lakes, oceans,
are rewarded with increased demand. It is our hope that this and successive editions scenic beauty, wildlife
of Sourcing Seafood will encourage suppliers to promote ocean-friendly fishing and habitats, and biodiversity.
aquaculture methods. Take away this resource
Sourcing Seafood is divided into two parts. The first section contains background base and all that is left is
information on many ocean-friendly seafood items, from farmed abalone to wild a wasteland.”
salmon. The second part is a directory of primary suppliers of the seafood items pro-
filed in the first section. Sourcing Seafood represents a snapshot of the ocean-friendly —Gaylord Nelson,
supply. The profiles of both species and suppliers will be updated periodically as new former U.S. senator,
information becomes available. former governor of
The information regarding the status of a species and how it is fished or farmed Wisconsin, and founder
reflects the most current research available from conservation, government, academic, of Earth Day
scientific, and industry sources. In keeping with its title, this sourcebook covers only
those species that are better environmental choices in seafood—those that are fished
or farmed in a way that involves little or no impact on the environment and whose
numbers are considered to be ample. The suppliers listed are primary suppliers—
processors that buy from fishing boats, individual fishermen who market directly,
and fish and shellfish farmers. In some cases, cooperatives and associations have
been included as well to aid in identifying additional sources. While not every suppli-
er may sell directly to individual restaurants or small buyers, the original handler of
your seafood is the best source for information on fishing methods, availability, and
distribution of product.
There was a time not so long ago when many thought the ocean was so vast that it
could absorb whatever was put into it and replenish whatever was taken from it.
Today, we know how wrong those assumptions were. Many fisheries have reached
maximum capacity, and some historically important ones have collapsed; nearly one-
quarter of the fish caught worldwide are discarded as unusable; and aquaculture is
expanding rapidly in a regulatory vacuum, in many cases to the detriment of the
coastal environment worldwide.
At the same time, demand for seafood continues to grow, along with the planet’s
human population. It is ever more apparent that the health of individuals and soci-
eties alike is inextricably linked to the health of food sources, including the ocean.
Consumers are beginning to demand food that not only tastes good but is better for
the environment.
As the international association for ocean conservation, Seafood Choices
Alliance—comprising 40 conservation and education institutions and more than

1,800 food sector professionals—promotes consumption of seafood while preserving
this precious natural resource for future generations of seafood lovers.
The seafood choices movement has come a long way from its beginnings just a few
years ago. Once on the fringes of industry, today the movement is at its very core.
Indeed, it’s now a global movement, with efforts in Canada, Australia, New Zealand,
the United Kingdom, Germany, Switzerland and the Netherlands, in addition to
those in the United States.
By working together, conservationists and individuals from the seafood sector can
protect the future of our ocean resources and, by extension, the seafood industry
itself. When it comes to seafood, Seafood Choices Alliance is the only place where
these two groups can come together to pursue the shared goals of a healthy ocean
and an abundant seafood supply.
HOW TO USE SOURCING SEAFOOD

Where does black cod come from and how is it sold? When is fresh king salmon
available? What kinds of farm-raised seafood are environmentally responsible choices?
Are there suppliers or producers of wild or farmed striped bass in my area? Sourcing
Seafood helps busy professionals answer these and other important questions.
Begin by browsing the species pages in the first section to learn more about a par-
ticular fish’s or shellfish’s seasonality, buying tips, product forms, conservation notes,
health information, and interesting facts. The species pages are arranged alphabetical-
ly, also noting whether it comes from wild or farmed sources. And if you’re confused
about the fish lingo, you can flip to the glossary for definitions of commonly used
terms and explanations of fishing gear and farming practices.
Or flip to the second part of this book and look up suppliers for your favorite
seafood items. The directory is arranged alphabetically, by both species and supplier,
to facilitate buying. Sourcing Seafood provides full contact information for each sup-
plier listed.
A NOTE TO USERS
The Seafood Choices Alliance compiled this list of suppliers from our research and
discussions with those in both the conservation community and seafood industry.
The Alliance does not, however, endorse or certify these businesses. This guide merely
seeks to highlight those businesses offering better environmental choices in seafood.
We strongly encourage you to visit supplier web sites, engage in conversations with
these fishermen or farmers, and ask questions about their operations. In the end, it is
up to you to determine your own level of comfort with your food sources.
This sourcebook represents the first attempt to incorporate ocean-friendly seafood
supply information into one comprehensive guide. By no means does this edition list
4 Sourcing Seafood
every single ocean-friendly seafood supplier. As anyone who handles seafood knows,
fisheries and farming operations are complex in their management. This first edition
is a product of the information available at the time of its development; updated
future editions will ensure continued accuracy. Finally, there may be disagreement
between conservationists and industry insiders about the level of sustainability of
certain farming or fishing practices and the effectiveness of current management
systems. Sourcing Seafood recognizes the complexity of the issues. Users should view
this sourcebook as one more tool enabling the buyer to make the best purchasing
decisions possible.
Future editions of this guide will benefit from suggestions and input from all inter-
ested parties, including fisheries groups, aquaculture organizations, suppliers, and
buyers. The seafood business is changing constantly, particularly as more individuals
recognize the importance of sustainability and better practices. In future editions we
hope to include additional species that may not be considered ocean-friendly today
but that, through improvements in fishing and farming methods or management
schemes, might be tomorrow.
ACKNOWLEDGEMENTS
Sourcing Seafood would not have been possible without the support of many organiza-
tions and individuals. Seafood Choices Alliance wishes to thank The David and Lucile
Packard Foundation, particularly Mike Sutton, for its generous support. A special
thank you to seafood industry veterans Howard Johnson and Peter Redmayne for
their writing and painstaking research of ocean-friendly seafood suppliers. We would
also like to express our appreciation to SeaWeb, especially Vikki Spruill and Dawn
Martin for their leadership and over-arching vision, without which the Seafood
Choices Alliance would not exist. We wish to acknowledge Lisa Dropkin of Edge
Research for her contribution to a greater understanding of the seafood marketplace.
We are most grateful to Janin/Cliff Design, Inc. for its expertise and patience and to
our editor, Jean Brodsky Bernard, for her diligence. All fish and shellfish illustrations
are the artistry of B.Guild/ChartingNature, www.chartingnature.com.
Conservation partners whose research and expertise provided invaluable informa-
tion on the status of the species covered in this book include Blue Ocean Institute,
Caviar Emptor, Environmental Defense, Monterey Bay Aquarium, and the SeaWeb
Aquaculture Clearinghouse. We thank these organizations and all Alliance partners
for their significant contributions.
We would also like to thank the many individuals and businesses in the seafood
industry that offer the ocean-friendly seafood items featured on the following pages,
thereby supporting a lasting and diverse supply of seafood for generations to come.
We dedicate Sourcing Seafood to you.

Par tners in Ocean-friendly
Seafood Choices
T he following conservation organizations, academic institutions, zoos and aquar-

ia are partners in the Seafood Choices Alliance. Please contact organizations in
your area or visit these websites for more information on ocean-friendly seafood. Visit
www.seafoodchoices.com for more information on each partner listed below.
Alliance for Environmental Innovation • Boston, MA • 617–723–2996 • www.environmentaldefense.org/alliance

Alaska Oceans Program • Anchorage, AK • 907–929–3553 • www.alaskaoceans.net
The Antarctica Project • Washington, DC • 202–234–2480 • www.asoc.org
The Aquaculture Clearinghouse • Providence, RI • 401–272–8822 • www.aquacultureclearinghouse.org
Blue Ocean Institute • Cold Spring Harbor, NY • 877–BOI–SEAS • www.blueoceaninstitute.org
Caviar Emptor • Washington, DC • 202–483–9570 • www.caviaremptor.org
Center for Food Safety • Washington, DC • 202–547–9359 • www.centerforfoodsafety.org
Chefs Collaborative • Boston, MA • 617–236–5200 • www.chefscollaborative.org
Coastal Alliance for Aquaculture Reform • Vancouver, BC • 604–696–5044 • www.farmedanddangerous.org
Conservation Law Foundation • Boston, MA • 617–350–0990 • www.clf.org
Earth Pledge • New York, NY • 212–725–6611 • www.earthpledge.org
Ecotrust • Portland, OR • 503–227–6225 • www.ecotrust.org
Environmental Defense • New York, NY • 212–505–2100 • www.environmentaldefense.org
Friends of Clayoquot Sound • Tofino, BC • 250–725–4218 • www.ancientrainforest.org
Greenpeace • Washington, DC • 800–326–0959 • www.greenpeace.org
Gulf Restoration Network • New Orleans, LA • 504–525–1528 • www.gulfrestorationnetwork.org
Industrial Shrimp Action Network • Tacoma, WA • 253–539–5272 • www.shrimpaction.com
Institute for Agriculture & Trade Policy • Minneapolis, MN • 612–870–0453 • www.iatp.org
Institute for Fisheries Resources • San Francisco, CA • 415–561–3474 • www.ifrfish.org
John G. Shedd Aquarium • Chicago, IL • 312–939–2435 • www.sheddaquarium.org
Local Harvest • Santa Cruz, CA • 831–475–8150 • www.localharvest.org
Marine Fish Conservation Network • Washington, DC • 202–543–5509 • www.conservefish.org
Marine Stewardship Council • Seattle, WA • 206–691–0188 • www.msc.org
Monterey Bay Aquarium Seafood Watch • Monterey, CA • 831– 647–6873 • www.seafoodwatch.org
National Environmental Trust • Washington, DC • 202–887–8800 • www.environet.org
Natural Resources Defense Council • New York, NY • 212–727–2700 • www.nrdc.org
New England Aquarium • Boston, MA • 617–973–5200 • www.neaq.org
Passionfish • Pacific Grove, CA • 831–655–3311 • www.passionfish.net
Pew Institute for Ocean Science • Miami, FL • 305–421–4163 • www.pewoceanscience.org
Public Citizen • Washington, DC • 202–546–4996 • www.shrimpactivist.org
Rosenstiel School of Marine and Atmospheric Science • Miami, FL • 305–361–4000 • www.rsmas.miami.edu
SeaWeb • Washington, DC • 202–483–9570 • www.seaweb.org
Shifting Baselines • Hollywood, CA • 323–960–4517 • www.shiftingbaselines.org
South Carolina Aquarium • Charleston, SC • 843–720–1990 • www.scaquarium.org
Sustainable Fishery Advocates • Santa Cruz, CA • 831–247–2822 • www.sustainablefishery.org
Wildlife Conservation Society • Bronx, NY • 718–220–5100 • www.wcs.org
World Wildlife Fund • Washington, DC • 202–293–4800 • www.worldwildlife.org
6 Sourcing Seafood
Glossar y of Fishing and
Aquaculture Terms
Fisheries Management Terms:
Bycatch
This is the fish and other marine life that is incidentally caught with the targeted
species in a fishery. Typically discarded dead at sea, bycatch includes seabirds, marine
mammals, turtles, juveniles of the targeted species, and even fish sought after in other
fisheries. Approximately one-quarter of the global fishery catch is discarded each year
as bycatch.
Fisher y Management Council

The Fishery Conservation and Management Act of 1976, as amended, created the
eight regional councils that are responsible for developing Fishery Management Plans
(FMPs) in the federal waters of those regions. Each council consists of representatives
from each state in the region and up to 19 members from various stakeholder groups.
The eight regions are New England, Mid-Atlantic, South Atlantic, Gulf of Mexico,
Caribbean, Pacific, North Pacific, and Western Pacific.
Marine Stewardship Council

The MSC is an independent, global, non-profit organization that recognizes, via a
certfication program, well-managed fisheries and harnesses consumer preference for
seafood products bearing the MSC label of approval.
Overfishing
Overfishing occurs when the rate of fishing is greater than the level required to meet
the management goal or maximum sustainable yield. In other words, overfishing
occurs when a population of fish is caught faster than it can replenish itself through
reproduction.
Sustainable Fisheries Act

(also the Magnuson-Stevens Act)
The 1996 Sustainable Fisheries Act amended the habitat provisions of the Magnuson
Act. The renamed Magnuson-Stevens Act calls for direct action to stop or reverse the
continued loss of fish habitats. Toward this end, Congress mandated the identifica-
tion of habitats essential to managed species and measures to conserve and enhance
this habitat. The Act requires cooperation among NOAA Fisheries, regional Fishery
Management Councils, fishing participants, and federal and state agencies to protect,
conserve, and enhance essential fish habitat.

Common Gear Types:
Dredge
Used mainly to target shellfish, dredges employ a heavy mesh to suck up everything
from the seafloor. The gear is dragged along the bottom, and the shellfish are held in
a sort of bag or sieve that allows the water, sand, or mud to run out. Boat dredges vary
in weight and size, but they are usually fairly heavy and their effect on bottom habi-
tats is a major concern.
Drift Net
A large gill net ranging in length up to 40 miles, a drift net is suspended vertically
with floats and allowed to drift freely in the open ocean. The United Nations has
banned the use of drift nets in international waters because of their nonselective
catch characteristics. Drift nets in U.S. waters are limited to 1.5 miles in length.
Gill Net
A gill net’s mesh size allows the heads of fish to pass through the openings, but the
gills are caught. Many states, including Texas, Louisiana, Florida, and California, have
banned the use of gill nets in their coastal waters. Like drift nets, gill nets are associat-
ed with bycatch because they are nonselective. In some cases, however, regulations
establish where nets can be placed in the water or what time of day they can be set to
help reduce the chances of catching nontargeted species.
Harpooning
Harpooning is a surface method that requires considerable effort to locate and chase
individual fish, as opposed to fisheries methods that target schools of fish. Harpoons,
which target high-value fish, are handheld or fired from a gun. Because harpoons are
aimed at individual fish, bycatch is not a concern.
Hook-and-Line
Analogous to the rod and reel used by recreational anglers, the hook-and-line
method attracts fish by natural or artificial bait (lures) placed on a hook fixed to the
end of a line, or snood, on which fish are caught. Hook-and-line units may be used
singly or in large numbers.
Longline
A longline consists of many short lines, each baited with a hook, suspended vertically
from a main line that is dragged horizontally through the water. Longlines can carry
thousands of hooks and stretch as long as 40 miles. This method is generally associat-
ed with moderate to high bycatch, depending on how many hooks there are and
where and when the lines are set. Longlines set for tuna, for instance, also catch
swordfish, shark, turtles, and seabirds (the last are attracted to the baited hooks as
they are put in the water).
8 Sourcing Seafood
Pole
Fish caught by this method are first attracted to bait fish thrown into the water; in the
midst of the ensuing feeding frenzy, fish are caught on hooks attached to a pole and
poled aboard. This fishing method is used worldwide to capture surface-swimming
tuna such as yellowfin and skipjack.
Purse Seine
A net usually set by two boats and used to catch open-sea or pelagic fish. The boats
encircle a school of fish, then the bottom of the net is drawn together like a purse. As
with any net, the size of the mesh determines which species is targeted. The “dolphin-
safe” logo resulted from public awareness of the bycatch of dolphins associated with
purse seines used in the Pacific tuna fishery.
Traps and Pots

These are used to trap fish in a confined environment. Traps are often designed and
baited to catch a particular species, as in a crab pot, lobster pot, tuna trap, and fyke
net. There is little or no bycatch associated with traps.
Pots are a type of trap designed to catch fish or crustaceans; they take the form of
cages or baskets. Pots are made of various materials, such as wood, wicker, metal
rods, or wire netting, and have one or more openings or entrances. They are usually
laid on the bottom, with or without bait, singly or in rows, and are connected by
ropes (buoy lines) to buoys on the surface which indicate their position.
Trawl
A trawl is a sock-shaped net with a wide mouth tapering to a small, pointed end
(sometimes called the cod end) that is towed behind a vessel at any depth. This
method is more indiscriminate than others because the net scoops up everything in
the trawl’s path.
A factory trawler is a large stern trawler, typically 150 to 300 feet in length,
equipped with onboard facilities for gutting, filleting, freezing, and storing fish and
for processing fish oil and fish meal.
Trolling
This is a type of hook-and-line method described above in which several unconnected
lines, each hooked and baited, are slowly dragged behind the vessel.
Aquaculture Terms:
Aquaculture
Aquaculture is the farming of aquatic species, such as fish and shellfish, in salt, brack-
ish, or freshwater. Farming implies private ownership and enhancement of produc-
tion by stocking, feeding, providing protection from predators, and other manage-
ment measures. According to the Food and Agricultural Organization’s latest figures,
about one-third of the seafood consumed worldwide is farm-raised.

About one-third of seafood Effluent
consumed worldwide is The waste stream flowing from an aquaculture facility. Wastes can include: particulate
farm-raised. matter from fecal material and uneaten food; nutrients; and chemicals and drugs,
such as pesticides, disinfectants, and antibiotics.
Feed Conversion Ratio (FCR)

The ratio of the gain in wet body weight of fish to the amount of dry feed fed to the
fish. Currently, farming of carnivorous fish results in a net loss of fish or protein,
since these fish require fish oil and fish meal for feed. Even with improvements in
feed and breeding, three pounds or more of wild fish are still required to produce
one pound of farmed salmon or other carnivorous fish. Farming herbivorous and
omnivorous fish, such as catfish and tilapia, results in a net gain of fish or protein,
since these fish rely on a plant-based diet.
Fish Meal
The primary protein source for farmed carnivorous fish. Small pelagic fish, such as
anchovy, herring, sardine, sand eel, sprat, and capelin, are caught, processed into fish
meal pellets, and fed to farmed fish.
Flow-through System (Raceway)

A flow-through system, or raceway, is a type of aquaculture system in which water is
diverted from nearby streams or pumped from wells into concrete troughs or tanks
where fish are held. The water flows through a series of raceways before being dis-
charged, usually with some form of wastewater treatment.
Longline, Racks, and Raft

These are suspended, or off-bottom, aquaculture methods used to rear mollusks such
as oysters. Farming mollusks with these techniques generally results in little environ-
mental impact because no additional feed is needed and little waste is produced.
Since the mollusks are not farmed on the ocean bottom, they do not need to be
collected by dredging, a method that can damage the seafloor.
Netpen System
A type of fish farm that consists of mesh enclosures (or sometimes cages), typically
placed in coastal areas. The outside structures may be rigid or semi rigid. There is no
effective barrier between the netpen interior and the ocean, so wastes are emitted
directly into the surrounding waters. This system also creates the potential for farmed
individuals to escape into the wild and spread disease to wild populations.
Carnivorous fish, such as salmon, are commonly farmed using net pens.
Organic (as it applies to seafood)

According to the United States Department of Agriculture (USDA), “organic” is a
labeling term that denotes agricultural products that are grown or made under the
10 Sourcing Seafood
authority of the Organic Foods Production Act. The principal guidelines for organic
production are to use materials and practices that enhance biodiversity and that inte-
grate the parts of the farming system into an ecological whole.
Currently, no aquaculture-specific organic standards exist in the U.S., and there is
much confusion about the current state of organic fish farming. According to some fish
farmers, until such standards are developed, producers may obtain organic certification
and market their products as organic as long as they comply with USDA’s general
organic livestock rules. This has been the case for two shrimp farmers in the U.S., and
it is expected that more shrimp farmers, as well as some tilapia and catfish farmers, may
follow. Others contend, however, that because no specific standards exist, it is impossi-
ble to have an organically certified product, especially when not all organic principles
are followed. They argue that fish, such as salmon, raised on feed that includes nonor-
ganic ingredients such as fish meal made from wild-caught fish and preserved with syn-
thetic chemicals do not meet the definition of organic. Many producers and consumers
are looking to USDA’s National Organic Standards Board to resolve these issues.
Organic aquaculture standards have been developed in several other countries, and,
as a result, aquaculture products certified to these standards and labeled as organic have
started to show up in U.S. markets. However, one should note that these products do
not meet USDA organic standards, which, as stated above, do not yet exist for seafood.
Polyculture and Integrated Aquaculture

The farming of two or more species in the same aquaculture system; it may involve
animals, plants, or plants and animals together. These methods can improve the envi-
ronmental performance of aquaculture because waste products are used instead of
discharged into the environment.
Pond System
One of the earliest forms of aquaculture., ponds can be either natural or artificially
constructed. Managing the waste discharges properly can reduce the impact of ponds
on the environment. Catfish, carp, and tilapia are most commonly cultured in ponds.
Recirculating System
Recirculating systems are closed, or semi closed, aquaculture systems in which most
of the water is recycled through the system and very little is discharged. Water that
would otherwise be discharged with wastes is treated and reused within the system.
Recirculating systems limit other environmental impacts, such as escapes and disease
interactions, but they are costly to operate and are highly dependent on electricity or
other power sources.

Seasonality
Spring
Winter Summer
Fall
Abalone (farmed) • Year-round

Arctic Char • Farmed: Year-round • Wild: Fall
Catfish, U.S. (farmed) • Year-round
Caviar, Paddlefish (US farmed) • Year-round, but quantity varies
Caviar, Rainbow Trout (US farmed) • Year-round, but quantity varies
Caviar, White Sturgeon (US farmed) • Year-round, but quantity varies
Caviar, Salmon • May–Nov
Caviar, Whitefish • Year-round
Clams • Year-round
Cod, Pacific • Fall–Winter (Alaska)
Crab, Dungeness • Almost year-round • peaking Dec–Jan (West Coast) • Jun–Jul (Alaska and British Columbia)
Crab, Jonah & Rock • Jonah: Year-round • Rock: Summer
Crab, King (Alaska) • Last two weeks of Aug (Aleutian Is.) • last two weeks of Oct (Bristol Bay)
Crab, Snow • Apr–Aug
Crab, Stone • Oct 15–May 15 (Florida)
Crawfish • Nov–Jun (Louisiana) • Summer (Pacific Northwest)
Flounder, Summer (Fluke) • Summer (inshore fishery) • Winter (offshore fishery)
Halibut, Pacific • Mar 1–Nov 15
Lobster, American • Year-round • peaking Summer–Fall (U.S.) • peaking May–Jun and Dec (Canada)
Lobster, Spiny (Rock) • Year-round
Mackerel, Atlantic & Spanish • Year-round
Mahimahi (Dolphinfish) • Year-round • Mar–May and Sep–Nov (Hawaiian troll fishery)
Mussels (farmed) • Blue: Winter–Spring • Mediterranean: Spring–Fall
Oysters • Year-round
Pollock, Alaska • Sporadic, Fall–Winter
Sablefish (Black cod) • Mar 1–Nov 30
Salmon, Chinook (King) • May–Sep • Winter (Alaska troll fishery)
Salmon, Chum • Jun–Nov
Salmon, Coho • Jul–Oct
Salmon, Pink • Jul–Aug
Salmon, Sockeye • May–Sep • peaking in July
Sardines • Year-round (Pacific)
Scallops, Bay & Sea • Bay: Fall • Sea: Mar–Dec
Shrimp, Northern Pink • 4–6 weeks beginning in Jan (New England)
Shrimp (Spot Prawns), Trap-Caught • Oct (Alaska) • Spring–Summer (British Columbia)
Shrimp, U.S. (farmed) • Seasonal, Fall (fresh)
Sole, Pacific • Year-round
Striped Bass • Wild: peaking Mar–Jul • Hybrid: Year-round
Sturgeon, White (farmed) • Year-round
Tilapia, U.S. (farmed) • Year-round
Trout, Rainbow • Year-round
Tuna, Ahi (Yellowfin & Bigeye) • Year-round
Tuna, Albacore • Year-round • Summer–Fall (West Coast troll fishery)
12 Sourcing Seafood
Fish and Shellfish Guide
Fish and Shellfish Guide

The Fish and Shellfish Guide
Abalone (farmed)................................14 Pollock, Alaska ....................................54

Arctic Char ...........................................16 Sablefish (Black Cod)......................... 56
Catfish, U.S. (farmed) .........................18 Salmon, Chinook
Caviars, American................................20 (King/wild Pacific)......................... 58
Clams ...................................................22 Salmon, Chum (wild Pacific) ............ 60
Cod, Pacific .........................................24 Salmon, Coho (wild Pacific) ..............62
Crab, Dungeness..................................26 Salmon, Pink (wild Pacific) ................64
Crab, Jonah & Rock .............................28 Salmon, Sockeye (wild Pacific) ..........66
Crab, King (Alaska) .............................30 Sardines................................................68
Crab, Snow...........................................32 Scallops, Bay & Sea ..............................70
Crab, Stone ..........................................34 Shrimp, Northern Pink .......................72
Crawfish ...............................................36 Shrimp, U.S. (farmed).........................74
Flounder, Summer (Fluke) .................38 Shrimp (Spot Prawns), Trap-caught ...76
Halibut, Pacific ....................................40 Sole, Pacific ..........................................78
Lobster, American ...............................42 Striped Bass (wild & hybrid) ..............80
Lobster, Spiny (Rock) ..........................44 Sturgeon, White (farmed)...................82
Mackerel, Atlantic & Spanish ............. 46 Tilapia, U.S. (farmed) .........................84
Mahimahi (Dolphinfish)....................48 Trout, Rainbow (farmed) ....................86
Mussels (farmed).................................50 Tuna, Ahi (Yellowfin & Bigeye) ..........88
Oysters .................................................52 Tuna, Albacore.....................................90

Abalone (farmed)
HIGHLIGHTS
● World supply of
abalone (farmed and
W ho knew that an “herbivorous marine gastropod” with a Latin name
that sounds like bad breath could taste so good? A single-shell mollusk
from the genus Haliotis, abalone is a gastropod, an order that includes snails, whelks,
wild): 18,000 metric and sea slugs. Worldwide, there are over one hundred species of abalone.
tons (MT) The California coastline is ideal abalone habitat. In the 1950s and ’60s, the state’s
● Farmed abalone from commercial catch was almost 5,000 metric tons of red, black, and pink abalone.
China and Taiwan: However, flawed management strategies, a devastating disease, and, possibly, an
approx. 9,000 MT increase in the sea otter population (abalone predators) have decimated California’s
● Australia is the largest abalone populations. Although a small sport fishery for red abalone still occurs in
producer of wild northern California, the state has had no commercial abalone fishery since 1997 and
abalone: annual catch the U.S. has banned commercial catch of wild abalone nationwide.
is about 5,000 MT To meet demand for this prized delicacy, abalone farming has grown substantially
● Wild abalone illegally in the past decade, especially in China and Taiwan, which produce more than 90
poached: approx. percent of the world’s farmed abalone. All U.S.-raised abalone are from California,
3,000 MT which produces only 200 MT (half is exported live to Asia). U.S. production is expected
to increase gradually over the next decade, and Canada is also hoping to start farmed
abalone production in British Columbia.
CONSERVATION NOTES
n the 1990s, illegal catch of abalone exploded as Asian demand grew. Today, worldwide
I populations are a fraction of what they once were, and some experts estimate that one-
third of the abalone traded in the world today is caught illegally.
The good news is that abalone farmers have made great strides in producing abalone in
a sustainable manner. In China, the largest abalone farms grow their own kelp to feed the
abalone, while in other areas, farmers use wild kelp. While taking kelp from the wild is usual-
ly a sustainable process, some scientists are concerned about the impact of removing kelp
because of its importance in providing food and habitat for other species.
IN SEASON
● Available year-round* SPRING
*Supply is limited and prices are high.

WINTER SUMMER
FALL
14 Sourcing Seafood
PRODUCT FORM
● Live
● Processed, tenderized meats (fresh, frozen,
and canned)
BUYING TIPS
● In the market, farmed abalone is between two and three inches.
● If abalone is over four inches, it’s likely to be imported wild abalone or poached
from California.
● Live abalone is readily available on the U.S. market and a Mexican farm now offers it.
● When tenderized and cooked, abalone has a mild, slightly sweet flavor with a firm
but tender texture.
● Tenderized cuttlefish steaks are sometimes passed off as “abalone steaks.” If you’re
not sure of your products origin, check for needle marks—a sure sign that your
abalone is the real thing.
See page 93 for the list of

Abalone suppliers.
Arctic char
Salvelinus alpinus
HIGHLIGHTS
● Arctic char is the most
northerly freshwater
A rctic char, spelled “charr” in Canada, is a member of the Salmonid family. It
resembles a salmon in appearance but is genetically more closely linked to
trout. While some stocks of Arctic char migrate to the ocean and return to freshwater
fish that is sold (500 to spawn, others spend their entire life in freshwater. Unlike Pacific salmon, Arctic
miles south of the char does not die after spawning.
North Pole) In the wild, these fish enter saltwater in the spring and spend the summer gorging
● Wild char is found in themselves on feed fish like capelin and Arctic cod. In the fall, they return to freshwa-
Arctic Circle nations ter lakes and rivers, weighing 30 to 50 percent more than when they left. In many
(Canada, Iceland, cases, char does not feed during winter months; it lives off the fat accumulated the
Greenland, Russia, previous summer.
and U.S.)
● Two-thirds of the world’s
Arctic char supply is
farmed CONSERVATION NOTES
Top farmed producers: and-based, closed-cycle systems used to farm Artic char are considered to be among
●
Canada and Iceland L the most environmentally responsible fish farming designs, as they do not significantly
pollute surrounding waters or affect nearby wild populations through escape or disease
transmission.
Similar to other farmed carnivorous fish, farmed Arctic char feed contains fish meal, fish
oil, and varying levels of a synthetic version of natural carotenoid pigments (used to give
the flesh a pinkish hue). Continued use of wild fish for feed is unsustainable; however,
diets using a larger proportion of grain are being developed.
In northern Canada, local Inuit of Nunavut participate in a closely monitored commercial
Arctic char fishery with 220,000 pounds of commercial production. Commercial production
only takes place after the community’s food requirements have been met, and fishermen
use passive gear such as shore-set surface gill nets, fish weirs, and traps.
The Canadian fishery is currently being evaluated by the Marine Stewardship Council for
sustainability certification.
IN SEASON
● Farmed: Available year-round, SPRING
but sometimes difficult to find in

the market WINTER SUMMER
● Wild: Fall (limited to 1–2 months)

FALL
16 Sourcing Seafood
PRODUCT FORM THE PERFECT
FRESH (FARMED AND WILD): SUBSTITUTE
● Head on and gutted, or fillets Most Arctic char is sold
at the foodservice level,
FROZEN: where chefs often choose
● An Icelandic company also offers frozen fillets it as a better environmen-
o Fresh (wild): Headed and gutted, or filleted (inconsistent) tal choice than similar-
o Frozen (wild): Headed and gutted, or filleted tasting farmed salmon.
The taste of Arctic char
is generally considered
Although it has been farmed for well over a decade, farmed char production somewhat milder than
remains quite small. Farmers have had considerable difficulty selecting char that either king or Atlantic
consistently perform well because of its complex genetic makeup. Until farmers can (farmed) salmon, and its
solve these problems, supply of Arctic char will remain relatively limited. high fat content makes
it suitable for dry heat
BUYING TIPS cooking methods such
● Arctic char is expensive and is not available from many seafood distributors. as broiling and grilling.
● Quality is relatively consistent for farmed char. It also makes an excellent
● Flesh color (wild and farmed) varies from a pale orange-pink to a bright red, smoked product.
depending on the region or amount of pigment in feed (farmed).
DISTINGUISHING
RULES FOR WILD CHAR: BETWEEN WILD
● Char caught in late summer or fall is fattier and more flavorful. AND FARMED:
● As a rule larger char have more oil and, hence, more flavor. ● Farmed char has
● Processing in remote coastal areas is challenging, and quality can be inconsistent. redder skin with cream-
colored spots.
● Wild char has more
silver-colored skin.

Artic Char suppliers.
Catfish, U.S. (farmed)
Ictalurus punctatus
HIGHLIGHTS
● The U.S. farm bill
(2003) specifies that
H undreds of catfish species are found in warm and temperate regions through-
out the world, but none is more beloved by U.S. consumers than the channel
catfish, farmed mostly in the Mississippi Delta region. And catfish seems to have
only native U.S. catfish gone from regional favorite to national food trend almost overnight. In 1970, U.S.
can be marketed as catfish production barely reached five million pounds. Today, U.S. farmed catfish
“catfish” is the fifth leading seafood consumed in the U.S., with sales reaching a record 662
● U.S. farmed catfish is million pounds (live weight) in 2003.
the fifth most consumed Now the backbone of the U.S. aquaculture industry, U.S. farmed catfish gets high
species in the U.S. marks from conservation groups for its reputation as a sustainably farmed fish. In the
● U.S. catfish farming U.S., channel catfish is raised in large freshwater ponds with little waste discharge,
is concentrated in and escape of fish is controlled.
Mississippi, Alabama, In the market, you’ll find two additional catfish species, both farmed in Vietnam’s
Arkansas, and Mekong Delta region and marketed as basa or tra. Many Vietnamese catfish farmers
Louisiana use float cages in rivers, which may lead to discharge of waste and escape of fish into
local waterways. U.S. imports of Vietnamese catfish fillets have decreased sharply due
to high tariffs enacted by the U.S. government after U.S. catfish farmers successfully
filed trade suits, alleging unfair competition.
CONSERVATION NOTES
nlike carnivorous fish, which require fish meal and oil for feed, U.S. farmed catfish is
U fed 90 percent grain-based feed, with soybeans as the primary ingredient (although
feed formulas may contain some fish meal). Vietnamese farmers have traditionally used a
diet of ground fish, but the trend is toward grain-based feeds similar to those used by U.S.
catfish farmers.
Catfish farms are a lure for predatory birds, and bird kills (legal and illegal) are not
uncommon on catfish farms.
IN SEASON
● Available throughout the year SPRING
WINTER SUMMER
FALL
18 Sourcing Seafood
PRODUCT FORM A NEW PLAYER
U.S. FARMED CATFISH Chinese fish farmers
● Fillets, fresh or frozen (2–12 ounces) recently started growing
o Usually include belly flap or “nugget” and exporting channel cat-
o “Shank” fillets have flap removed fish, the U.S. native
o “Strips” are finger-size strips cut from regular or shank fillets species. Given China’s
● Gutted whole fish, fresh or frozen record in developing new
● Dressed fish, steaks, and nuggets (a co-product of the production of shank fillets) species, this could mean
● Frozen available marinated or breaded a rapidly increasing supply
of channel catfish in the
near future. Conservation
BUYING TIPS groups have not yet evalu-
● Most catfish processors test catfish before they gather them to ensure algae have ated Chinese catfish farms
not caused an “off” or muddy flavor. for environmental impacts.
● Processing cooperatives or private companies usually provide the finished product
(purchased directly from catfish farmers).
ASSOCIATIONS
The Catfish Institute (TCI)
P.O. Box 924, Indianola, MS 38751, Phone: 662–887–2988, Web Site: www.catfishinstitute.com
The Catfish Institute, formed in 1985 to promote farmed U.S. catfish, offers recipes and promotional material.

Catfish suppliers.
Caviars, American
HIGHLIGHTS
● Many varieties of great
American caviars are
T he sole term, caviar, can only be used for the eggs of sturgeon and paddlefish.
Roe from other fish, such as whitefish, salmon, or trout, is technically not caviar
and must be identified as salmon caviar or trout caviar to avoid any misrepresentation.
available in the mar- While not part of the typical American seafood diet, caviar enjoys a strong follow-
ket: white sturgeon, ing among high-end consumers in search of a gourmet experience. Historically osetra
paddlefish, whitefish, and beluga sturgeon from the Caspian Sea region of Russia and Iran have been the
salmon, and trout major source of caviar sold in the U.S. However, this caviar’s expensive price tag has
caviar. Of these, white resulted in overfishing and illegal trading of Caspian caviar, placing fish like beluga
sturgeon, paddlefish, sturgeon in danger of extinction.
and trout are farmed. In recent years American producers have offered a number of alternatives to
● Caviar has a shelf life Caspian caviar that have found favor with caviar lovers. Caviar varieties produced
of two weeks to a year from sturgeon and paddlefish farmed in the United States taste very good and are
if it is handled and environmentally sustainable: a win-win situation for culinary professionals and con-
refrigerated properly. sumers who are concerned about the sharp decline of sturgeon populations in the
Caspian Sea. Unique roes from farmed trout and wild Alaska salmon are also making
caviar lovers do a doubletake, and these great tasting roes are less expensive than
Caspian caviars.
CONSERVATION NOTES
aviar from farmed white sturgeon provides an environmentally friendly alternative to
C caviar from threatened Caspian sturgeon and North American sturgeon stocks. White
sturgeon farms, located in California, are closed-system tank farms that have minimal
environmental impact. Salmon caviar is also available from well-managed wild salmon
fisheries, and trout caviar is available from environmentally friendly fish farms in the U.S.
IN SEASON
● Farmed caviar (trout, sturgeon, and SPRING
paddlefish) is available through the

year, with some variability in quantity WINTER SUMMER
of supply
● Salmon caviar is gathered during wild FALL
salmon season (roughly May–November)

● Whitefish caviar is produced between
October and December, but sold
year-round.
20 Sourcing Seafood
PRODUCT FORM
● By the ounce, usually in jars and tins A HALT ON
● Salmon caviar is also available in plastic tubs CASPIAN
CAVIAR TRADE
In early September 2004,
the United Nations’
Convention on International
BUYING TIPS Trade in Endangered
● White Sturgeon (Acipenser transmontanus): Native to the west coast, white sturgeon Species (CITES) effectively
caviar is farmed in California. White sturgeon is raised for about 10 years until large halted global trade of
enough so that both the eggs and the meat can be used. In blind taste tests, caviar Caspian Sea sturgeon
from farmed white sturgeon was most similar in taste to osetra caviar. caviar, including prized
● Paddlefish (Polyodon spathula): Native to North America and close cousin of the beluga caviar. At that time,
sturgeon, paddlefish is considered an endangered species, making it illegal to CITES had refused to
remove it from the wild. One U.S. company, Osage Catfisheries, has the necessary approve most caviar export
permit to trade in farmed paddlefish products, including caviar. Paddlefish produce quotas for 2004—the first
small to medium, gray eggs. time it had done so since
● Salmon: Sold in Japan as ikura (eggs) or sujiko (roe skeins), salted salmon caviar is it began monitoring the
now widely available in the U.S. Eggs from chum salmon (also called keta) are trade in 1998. CITES
considered the most desirable, due to their thin membrane, tender texture, and explained Caspian nations
attractive orange color. Most salmon caviar is a product of Alaska’s wild fishery; were in violation of an
however, Lake Michigan produces some chinook salmon roe, which is large and international sturgeon
orange-red in color. conservation agreement
● Trout: Mostly farmed, but not widely available, brook and rainbow trout roe is that requires them to
orange and smaller than salmon caviar. In some cases, rainbow trout roe can also reach consensus on the
be sticky. division of basin-wide
● Whitefish (Coregonus clupeaformis): Hand-fished under strict quotas from the lakes quotas and to take illegal
of Northwest Montana. Has a rich apricot hue and a mild flavor. fishing into consideration
when determining those
numbers. CITES said the
freeze on exports from
the Caspian Sea will
remain in place until the
states have complied with
the agreement.

American Caviar suppliers.
Clams
HIGHLIGHTS
● The ocean quahog can
live to be over 200
S urf clam (Spisula solidissima) and ocean quahog (Arctica islandica): These
two large offshore clams support the largest clam fishery in the U.S. Each year
processors slice, dice, and chop almost 100 million pounds of meat from these clams
years old into a variety of value-added products, including clam chowders and breaded clam
● Clams, like oysters and strips. The fishery for these clams is managed by individual transferable quotas
some other bivalves, (ITQs), and landings have been stable in recent years at very high levels. These clams
have the ability to are collected using big vessels that tow large hydraulic dredges. Small ocean quahogs,
produce pearls collected inshore, are marketed as mahogany clams or golden necks.
Hardshell-clam (Mercenaria mercenaria): Depending on size, hard-shell clams may
be sold as Little Necks, cherrystones, topnecks, quahogs, or chowders. Little Necks, the
tenderest and most expensive, are most often eaten raw on the half shell or steamed.
Cherrystone clams can be eaten raw, but are usually steamed. Topneck and chowder
clams are normally ground up and served in value-added clam products like stuffies.
On the U.S. East Coast, hard clams are farmed and collected at the Little Neck-size
grade or smaller. In the wild, hard clams are collected by hand dredge, tong, or rake.
U.S. production of hard-shell clam meat is about 10 million pounds a year.
Manila clam (Venerupis philippinarum): Manila clams were introduced initially by
accident to the West Coast of the U.S. from Japan in the 1930s. Most Manila clams in
the market come from cultured beds in the inside waters of Washington state. In
CONSERVATION NOTES
s filter feeders, clams require clean, unpolluted water. At the same time, clams act as
A filters and can actually improve the quality of the water in which they grow.
Clam farming uses the bottom of bays and estuaries where “seed” clams are spread
and grown to market size. Many species are collected with tongs, rakes, and handheld
dredges, which have significantly less impact on the seafloor than large hydraulic dredges
used to collect surf clams and ocean quahogs.
IN SEASON
● Year-round availability, with greatest SPRING
supply during warm weather

WINTER SUMMER
FALL
22 Sourcing Seafood
PRODUCT FORM WHAT DO
FRESH: CLAMS AND
● Live (farmed clams are almost always sold live) TREES HAVE
● Shucked meat IN COMMON?
It is common knowledge
FROZEN: that you can discover the
● On the half shell age of a tree by counting
● Shucked meat its rings, but did you know
that you can do the same
with a clam? Like a tree,
British Columbia, Manilas are cultured and collected from wild beds. Almost always the older the clam is, the
sold live, Manilas are considered to be very tender and sweet (although they are rarely more difficult it is to deter-
eaten raw). They are gathered by hand rake, and production in the U.S. is about one mine its age because the
million pounds of meat a year. growth rings can be very
Soft-shell clam (Mya arenia): A very popular (and expensive) clam that is dug by close together.
hand in New England and the Chesapeake Bay—and also called steamer clam and
belly clam—the soft-shell is most often served either steamed in the shell or as fried
meat. Attempts to farm soft-shells have not been successful, but production of wild
soft-shells is relatively stable at about two to three million pounds of meat a year.
BUYING TIPS
● You can buy clams by the piece, pound, or bushel (volume weight). Avoid buying
by the bushel, however, as the definition of a bushel can vary among suppliers.
● You can find the best shelf life and meat yield in the winter, which is often when
prices are lowest due to reduced demand from coastal resorts.
● Shelf life declines considerably in the summer after the clam spawns. HEALTH
ADVISORY
Paralytic shellfish poison-
ing (PSP) is caused by
eating bivalve shellfish
ASSOCIATIONS that is contaminated with
BC Shellfish Growers Association algae containing harmful
350 (B) Robson Street, Nanaimo, BC V9R 2V5 Canada, Phone: 250–714–0804, Web Site: www.bcsga.ca,
toxins. The toxin that
Executive Director: Pamela Parker • Represents scallop, clam, and oyster growers in British Columbia.
causes PSP cannot be
East Coast Shellfish Growers Association
1623 Whitesville Road, Toms River, NJ 08755, Phone: 732–349–1152, Web Site: www.ecsga.org • Relatively new
destroyed by cooking or
organization representing shellfish growers in New England and the mid-Atlantic states. freezing. Inquire with your
Pacific Coast Shellfish Growers Association supplier about routine
120 State Ave. NE, PMB #142, Olympia, WA 98501, Phone: 360–754–2744, Web Site: www.pcsga.org, Executive testing of products.
Director: Robin Downey • The largest shellfish association in North America, PCSGA represents local, state, and federal
interests of oyster, clam, mussel, scallop and geoduck growers from Alaska, British Columbia, Washington, Oregon,
California, Mexico, and Hawaii and is involved in environmental protection, shellfish safety and health issues, technologi-
cal advances, and international marketing and research, among other concerns.
Clam suppliers.
Cod, Pacific
Gadus macrocephalus
HIGHLIGHTS
● Pacific cod is a “cousin”
of Atlantic cod
P acific cod is very similar to its famous cousin, Atlantic cod (Gadus morhua).
While the two species are used interchangeably in the marketplace, Pacific
cod has a slightly higher moisture content and a less firm texture than Atlantic cod.
● Two-thirds of Pacific Although Pacific cod is found from California to Alaska and from northern Japan to
cod is caught in Russia, about two-thirds of the cod catch comes from Alaskan waters. There are also
Alaskan waters two small trawl fisheries in Washington state and British Columbia.
● Trawlers catch most More than 80 percent of Alaska’s Pacific cod is caught in the Bering Sea, where the
Pacific cod, although quota is split among trawlers (48 percent), longline boats (42 percent), and pot boats
some is caught by (10 percent). In the Gulf of Alaska, Pacific cod are caught by trawlers based in Kodiak,
longlines or pot boats Alaska. Trawlers also dominate Japanese and Russian Pacific cod fisheries, although
there is a longline fishery in Russian waters.
While they can weigh more than 50 pounds, most Pacific cod caught commercially
is between five and 15 pounds.
CONSERVATION NOTES
n the last decade, Alaska catches of Pacific cod have been stable, with a quota set each
I year following an assessment of Pacific cod populations. The fishery closely monitors
bycatch and can be shut down if excessive levels of nontarget species (such as halibut)
are caught.
Alaska’s longline Pacific Cod fishery has applied for certification by the Marine
Stewardship Council.
IN SEASON
● Alaskan: Fall and winter, although other SPRING
west coast fisheries catch Pacific Cod

all year round. WINTER SUMMER
FALL
24 Sourcing Seafood
PRODUCT FORM WHEN
FRESH: “REFRESHED”
● Limited quantity; fillets (from processors in Kodiak and Seward, Alaska, MEANS
or trawlers in Washington state and British Columbia) “PREVIOUSLY
FROZEN”
FROZEN: New England processors
● Majority is headed and gutted, skinless, boneless fillets (from shore-based plants) purchase large amounts
● Much smaller portion is fillets (from factory trawlers) of headed and gutted cod,
then “refresh” it and sell
it as fillets year-round.
BUYING TIPS Most of this cod has
● The quality of this fish can vary substantially depending on how well it was been treated with sodium
handled at sea. tripolyphosphate to ensure
● The highest quality is produced by freezer longliners, which process fish on board that it retains its moisture.
a short time after bringing it aboard. Some Pacific cod in
● Factory trawlers can produce a high-quality product as well, if tows are short and the market may even be
fish is processed promptly. “twice frozen.” The U.S.
● Most Alaskan trawlers delivering to shore-based processing plants hold their fish imports about 25 million
in refrigerated seawater tanks. Since the fish is not bled, its meat is normally not pounds of cod from China,
as white. which purchases frozen
headed and gutted cod
from Russia or Alaska,
thaws it, fillets it, freezes
it, and exports it back to
the U.S.
ASSOCIATIONS
Alaska Seafood Marketing Institute (ASMI)
311 N. Franklin St., Suite 200, Juneau, AK 99801, Phone: 800–478–2903, Fax: 907–465–5572, Web Site:
www.alaskaseafood.org Email: info@alaskaseafood.org • The Institute promotes Alaska cod in addition to other
Alaskan seafood products. Its Web site contains a variety of useful information, including recipes, promotional materials,
and a directory of Alaska cod suppliers.
Pacific Seafood Processors Association

1900 W. Emerson St., #205, Seattle, WA 98119, Phone: 206–281–1667, Web Site: www.pspafish.net,
Email: info@pspafish.net • Represents the interests of floating and shore-based processors operating from Oregon to
the North Pacific.

Pacific Cod suppliers.
Crab, Dungeness
Cancer magister
HIGHLIGHTS
● Many consider the
Pacific fisheries for
T he most popular crab on the West Coast, Dungeness crab is fished from
Alaska to northern California. Named after a fishing town on a spit of land on
Washington’s Strait of Juan de Fuca, Dungeness crab can weigh over four pounds,
Dungeness to be the though in heavily fished areas weights average closer to two pounds. Dungeness also
most sustainably has a relatively high meat yield: 25 percent. Its attractive size and sweet meat have
managed of the made Dungeness increasingly popular in recent years. China, for example, now
world’s crab fisheries imports more than 15 million pounds of live Dungeness a year.
Dungeness crab fishermen have experienced high catch levels in recent years, with
landings in the U.S. and Canada reaching a record of almost 100 million pounds in
2003. In terms of U.S. crab fishery landings, the Dungeness fishery is second only to
blue crab. In the U.S., Washington state has the largest Dungeness fishery, followed
by Oregon, California, and Alaska.
Adult Dungeness is reddish-brown in color, with short, thick legs. It reaches sexual
maturity at age three, and mating typically occurs in the summer.
CONSERVATION NOTES
n most areas, there is no set quota on Dungeness crab. Instead, the fishery is managed
I through permitting systems, pot limits, and time and area closures, and fishermen are
only allowed to land male crabs over a certain size. In California, Oregon, and Washington
state, the minimum size carapace is 6 1/4 inches. The circular pots used to catch
Dungeness crab are highly selective, so bycatch is not an issue with this fishery.
The Oregon Dungeness crab fishery has applied for certification by the Marine
Stewardship Council.
IN SEASON
● Caught almost year-round, but peak SPRING
production occurs in December and

January on the West Coast. WINTER SUMMER
● Supply is also ample in June and July,

when fisheries off southeast Alaska FALL
and British Columbia are in full swing.
26 Sourcing Seafood
PRODUCT FORM
FRESH:
● Live
● Whole cooks
● Sections or clusters
● Picked meat
FROZEN:
● Whole cooks
● Sections or clusters
● Picked meat
BUYING LIVE DUNGENESS

When buying live Dungeness, allow for some dead loss. Typically, processors want a
five percent dead loss allowance, so take that into account when negotiating price.
BUYING TIPS
● A large portion of Dungeness labeled as fresh crabmeat is actually picked from
meat that was frozen in December and January, when production peaks and prices
are at their lowest.
● If you want truly fresh meat, plan to pay more since prices are higher after January.
If you’re buying frozen sections, be careful of crab processed in early December—
in some years, crabs from the ocean fishery have not filled out completely after
molting and their meat yield tends to be low.
ASSOCIATIONS HEALTH
Oregon Dungeness Crab Commission ADVISORY
P.O. Box 1160, Coos Bay, OR 97420, Phone: 541–267–5810, Fax: 541–267–5771, Web Site: www.oregondunge-
The “crab butter” and
ness.com, Email: info@oregondungeness.com • This Commission promotes Dungeness crab caught by vessels fishing
from Oregon ports. The Commission Web site contains valuable information for retailers and restaurateurs as well as internal organs of this
tips on crab quality and handling. species may contain a
Pacific Coast Federation of Fishermen’s Associations (PCFFA) natural toxin that, when
P.O. Box 29370, San Francisco, CA 94129, Phone: 415–561–5080, Fax: 415–561–5464, Web Site: www.pcffa.org,
ingested, can result in
Email: fishlifr@aol.com
paralytic shellfish poison-
ing (PSP).
Dungeness Crab suppliers.
Crab, Jonah & Rock
Cancer irroratus and C. borealis
HIGHLIGHTS
● A Jonah crab has
rough “teeth” along
O nce considered bait-robbing pests by lobstermen who routinely killed them
and tossed them back, rock and Jonah crab are valuable bycatch of the lobster
fishery, with their own directed commercial fisheries now emerging.
the sides of its shell, Atlantic rock crab and Jonah crab are two common crabs found on the East Coast
while a rock crab has from Labrador to South Carolina. Rock crabs, the smaller of the two species, are
smooth-edged teeth caught mainly in the summer by inshore fishermen, while Jonahs are caught year-
● Rock crabs are some- round by inshore and offshore lobster boats. In Canada, there continues to be an
times referred to as offshore, though sporadic, fishery for Jonah crab.
peekytoe crabs The claw and leg meat from rock crab is pink with a sweet, delicate flavor, quite
similar to Dungeness crab. Jonah meat is more uniformly white with a mild flavor.
CONSERVATION NOTES
ittle is known about the size of rock and Jonah crab populations since their fisheries are
L relatively limited and, thus, have not attracted the attention of fisheries scientists.
There is no set quota for these crabs; instead, these fisheries are managed by a minimum
size limit and only males may be caught.
Catches of both species fluctuate widely. In the case of rock crab, reported catches in
New England plummeted from four million pounds in 2000 to just 600,000 pounds the fol-
lowing year, probably a result of a short lobster fishing season. In general, rock and Jonah
catches are lower during a shorter lobster season, as these shellfish are mostly a bycatch
of the lobster fishery.
IN SEASON
● Rock crab: catch is highest in summer, SPRING
during peak lobster fishing periods

● Jonah crab: usually available year- WINTER SUMMER
round, depending on weather condi-

tions FALL
SPRING
WINTER SUMMER
FALL
28 Sourcing Seafood
PRODUCT FORM
ROCK CRAB:
● Fresh or frozen, almost always cooked; packs
of leg, body, or combination meat
JONAH CRAB:
● Fresh or frozen, almost always cooked; packs of leg, body, or combination
meat; whole claws available either fresh or frozen, sold separately
BUYING TIPS
● With only a handful of processors specializing in this fishery, the quality of Jonah
and rock crabmeat is very consistent.
● Jonah claws are relatively large and can be an inexpensive substitute for stone
crab claws.
IT’S ALL IN THE NAME

Crab connoisseurs may not be very familiar with the rock crab, but they are sure to
recognize the name of the peekytoe crab, even though rock and peekytoe are one and
the same. As was the case for Patagonian toothfish (marketed as Chilean sea bass), a
simple change in its market name transformed the rock crab from an unlikely menu
item to a highly sought after seafood. Good news if you’re a lobster fishermen, but
not if you’re a rock (aka peekytoe) crab.

Jonah and Rock Crab suppliers.
Crab, King (Alaska)
Paralithodes camtschaticus
HIGHLIGHTS
● Over half of the U.S.
supply of king crab
K ings crabs are found throughout the world in colder waters, but the name king
crab is synonymous with Alaska, where a fishery for king crabs was developed
in the 1950s. Three species of king crab have traditionally been fished in Alaska,
comes from Russia’s including red king crab, the largest and most common species, which can reach 20
Far East fisheries pounds. Red king accounts for about 75 percent of the Alaska catch, and about half
● Among all king crab of the red king catch is typically caught in Bristol Bay.
species, only male The remote waters of the Aleutian Islands contain a significant fishery for golden
crabs can be legally king crab, the smallest of the Alaska king crabs. The blue king crab fishery once yielded
collected catches of ten million pounds a year, but the fishery has been closed since 1999 due
● Only about one-quarter to low numbers of juveniles surviving until reproductive maturity.
of king crab is edible,
primarily the legs and
claws
CONSERVATION NOTES
opulations and catches of king crab can fluctuate wildly. In Alaska, for example, king
P crab catches have declined from a record 140 million pounds in 1980 to less than 20
million pounds in recent years. Some scientists theorize that fish predation and a warmer
ocean may be responsible for the crash, though overfishing may also have played a role.
Since 1981, the U.S. government has closed large areas of Alaska to king crab fishing in
the hope that populations in these areas will rebound. Strict quotas have been set in areas
that remain open.
The Russian (North Pacific) king crab fishery is not as well-managed; illegal fishing there
is widespread and populations are in decline.
Norway has a problem for which Russia and Alaska could only hope. In the late 1990s,
North Atlantic king crab populations increased so dramatically that some biologists are
now concerned that this non-native population is too big and may have an adverse impact
on the local environment. In fact, to stop growth, Norway is considering an unrestricted fish-
ery in which both male and female crab can be fished.
IN SEASON
Fresh (primarily cooked): SPRING
● Last two weeks of August for Aleutian

Island golden king crab WINTER SUMMER
● Last two weeks of October for Bristol

Bay red king crab fishery FALL
30 Sourcing Seafood
PRODUCT FORM A DANGEROUS
● Almost all crab is cooked PROFESSION
immediately after landing King crab fishermen have
● Some is delivered live to processing plants, which one of the most danger-
brine and freeze it in clusters. These clusters are then shipped to reprocessors, who ous jobs in the world. An
bandsaw the frozen clusters into individual legs and claws and grade them accordingly extremely short season,
● King crab is sold by number of legs per ten pounds along with gale force
● Frozen is available all year winds and freezing water
temperatures, make this a
* Coming soon: a longer supply of fresh king crab. The Alaska crab fishery is moving away treacherous occupation.
from the derby-style short season, which could mean a longer season, thus enabling However, changes are on
processors to ship fresh clusters. the horizon. Alaska is
attempting to “rationalize”
the king crab industry,
The same three species of king crab are fished in Russia’s North Pacific waters as meaning that the season
well. Both Russia and Norway also have a commercial fishery for red king crab in the could be extended and
North Atlantic, where the species was introduced by the Russian government in the unpredictable derby-day
1960s. weather may be avoided.
BUYING TIPS
● Shore-based plants have greater supplies of fresh water, so they generally produce a
less salty product than fishermen that process onboard.
● Expect packers to include up to ten percent broken legs and/or shoulders in a
shipment.
● Check the glaze: acceptable glaze is three percent or less for king crab. Perform
periodic net weight tests to ensure you’re not paying for water instead of meat.
ASSOCIATIONS
www.alaskaseafood.org, Email: info@alaskaseafood.org • ASMI promotes all major Alaska seafood, including king
crab. The Web site contains a variety of useful information, including recipes, promotional materials, and a directory of
Alaskan crab suppliers.

King Crab suppliers.
Crab, Snow
Chionoecetes opilio
HIGHLIGHTS
● Most snow crab con-
A s connoisseurs are well aware, snow crabs are highly popular and are prized
for their sweet taste and delicate texture as well as for their affordability com-
pared to other crab species such as king crab.
sumed in the U.S. is A number of species of snow crabs are fished commercially in both the North
imported, with Canada Atlantic and North Pacific, yet the one most closely identified with the snow crab
accounting for over 80 name, and the largest fishery by far, is C. opilio. Snow crab is fished commercially off
percent of the market Atlantic Canada (where it is also called Queen crab), Alaska, Russia, and Greenland.
share, followed by Snow crab populations off Alaska began to decline in the late 1990s and have not
Russia and Greenland yet recovered. Currently, a majority of U.S. imports are from the Canadian snow crab
fishery. Catches off Canada’s Atlantic Coast have exceeded 200 millions pounds a
year since 1999. In September 2004, however, scientists reported a 98 percent decline
in snow crabs in at least one area around Newfoundland, and while there is much
speculation about the reasons for this decline, some scientists point to overfishing.
There is concern that too many mature males are being caught, which does not leave
enough sexually mature males in the water to sustain the population. The fisheries
council has been asked to draft a long-term conservation plan for snow crabs, which
is likely to include quota reductions.
CONSERVATION NOTES
anadian snow crab stocks have been at very high levels for more than a decade, which
C some scientists attribute to the collapse of cod stocks in the region (cod is a major
predator of snow crab). As stated above, however, the Canadian snow crab fishery is experi-
encing major declines in catch compared to this recent high. Since 1991, snow crab catches
off Alaska have collapsed from 330 million pounds to just 25 million pounds.
Because it is fished by pot, the snow crab fishery has very limited environmental impact
and minimal bycatch.
IN SEASON
● Canadian supply is most plentiful from SPRING
April until August.

WINTER SUMMER
FALL
32 Sourcing Seafood
PRODUCT FORM
FRESH:
● Clusters (not readily available)
FROZEN:
● Clusters (sections)
● Picked frozen meat
A smaller snow crab, red snow crab (C. japonicus), is fished off Russia and Japan
and is sometimes exported to the U.S. These fisheries are highly variable and not well
regulated, however.
Snow crabs typically average about two pounds and yield sections (clusters) mostly
between five and eight ounces each.
BUYING TIPS
● Best-quality, high-price snow crab comes from the Gulf of St. Lawrence, where
some Canadian processors use cryogenic freezers that produce a superior product,
but most of this crab goes to the Japanese market.
● Snow crab should be checked for excess glaze and broken pieces—the industry
standard for broken pieces is 10 percent.
ASSOCIATIONS
www.alaskaseafood.org, Email: info@alaskaseafood.org • The Alaska Seafood Marketing Institute promotes snow
crab, among other Alaskan seafood. The ASMI Web site contains a variety of useful information, including recipes,
promotional materials, and a directory of Alaska snow crab suppliers.

1900 W. Emerson St. #205, Seattle, WA 98119, Phone: 206–281–1667, Web Site: www.pspafish.net, Email:
info@pspafish.net • The Pacific Seafood Processors Association represents the interests of floating and shore-based
processors operating from Oregon to the North Pacific.

Snow Crab suppliers.
Crab, Stone
Menippe adina and M. mercenaria
HIGHLIGHTS
● Stone crab claws are
often cooked right on
T alk about a renewable resource. In the stone crab fishery, fishermen haul up
their pots, pluck a stone crab out, tear off its claw, and toss it back to grow
another claw. If the claw has a length of at least two inches, one or both may be
the crabbing boats and removed from a male or non-egg-bearing female.
are always sold cooked Several species of stone crab are found from North Carolina to Mexico’s Yucatan
● A stone crab can Peninsula, but more than 90 percent of the catch is the common stone crab, which
regenerate its claws is fished in Florida waters from October to May. Although stone crab is fished along
up to four times in much of Florida’s coast, most landings occur off the southern half of Florida’s west
a lifetime coast.
● Almost all stone crabs In about one year, a larger stone crab can regenerate a claw that’s about two-thirds
claws are collected its original size. A smaller crab can take three years to grow a claw that just meets the
from the waters off the legal market size. Surveys of crab buyers indicate that about 20 percent of the claws
coast of Florida purchased from fishermen are from crabs that had already been declawed once.
CONSERVATION NOTES
tone crabs have quite astonishing reproductive rates, spawning up to 13 times a year.
S Minimum claw size regulations make it possible for female stone crabs to go through
one or two breeding seasons before they are caught.
While the stone crab population is generally believed to be in good condition, landings
of Florida stone crab have been below historical levels (about six million pounds) during the
past few years. Due to insufficient data, biologists are uncertain why landing numbers are
down, although the decrease is believed to be caused by more fishing by both recreational
and commercial fishermen. To combat the problem, Florida fishery managers are adapting
measures to reduce fishing effort by decreasing the number of pots currently being used.
IN SEASON
● Florida stone crab season: SPRING
October 15–May 15
WINTER SUMMER
FALL
34 Sourcing Seafood
PRODUCT FORM
● Always cooked, either fresh or frozen
BUYING TIPS
● Timing is everything: claws should be cooked shortly after removal from the crab
to prevent the meat from sticking to its shell.
● Fresh stone crab claws have a shelf life of only three to four days, so it can be
difficult to ship them out of state.
● Beware of imposters. Chilean and Mexican rock crab, for example, is occasionally
sold as stone crab. Compared side by side, the rock crab has similar black-tipped
claws, but the Florida stone crab is larger, smoother, and more orange in color.

Stone Crab suppliers.
Crawfish
HIGHLIGHTS
● There are over 500
species of crawfish
W hether you call them crayfish, crawfish, crawdads, or mud bugs, these little
crustaceans look and taste a bit like lobster. In Cajun country, where craw-
fish is a cause for celebration, the locals “pinch the tails and suck the heads” with
● More than 90 percent legendary gusto.
of U.S. crawfish pro- Believe it or not, there is a good chance the crawfish you’re eating is farmed and is
duction comes from not from the U.S. unless you’re in Louisiana. The U.S. currently produces 15 to 20
Louisiana, and most of million pounds (live weight) of (mostly red swamp) crawfish, 90 percent of which is
it is consumed locally produced in Louisiana and consumed in the state. In addition, over half of the total
● In 2002, the U.S. U.S. production is farmed. Red swamp crawfish, however, is also farmed in China,
imported 15 million which exported about 15 million pounds of this crustacean to the U.S. in 2002.
pounds of farmed There is a small quantity of wild crawfish on the market—both red swamp
crawfish from China (Procambarus clarkii) and white river (P. acutus). This is collected from swamps, rivers,
lakes, or flooded rice fields in the Southeast. There is also a small commercial craw-
fish fishery in the Pacific Northwest for signal crawfish (Pacifasticus leniusculus), a
larger species that has also been introduced to Europe, where it is farmed.
CONSERVATION NOTES
hile there have been no formal stock assessments, populations of wild crawfish
W appear to be healthy and catch is largely a function of weather. In dry years, for
example, crawfish catch declines sharply.
Wild crawfish is caught in shallow-water pots, so the fishery has minimal environmental
impact.
Crawfish farmers usually use a polyculture system, where they grow semiaquatic feed
plants such as rice in ponds, which they also use to farm the crawfish.
IN SEASON
● Live wild crawfish and fresh crawfish SPRING
meat from Louisiana are available from

November until June. WINTER SUMMER
● Limited supplies from the Pacific

Northwest are available in the summer FALL
months.
36 Sourcing Seafood
PRODUCT FORM STATE
FRESH U.S. (FARMED OR WILD): CRUSTACEAN
● Whole cooked In 1983 the governor of
● Cooked tail meat Louisiana designated the
crawfish the state crus-
FROZEN (MOSTLY FROM CHINA, YEAR-ROUND): tacean, becoming the first
● Cooked tail meat state to have an official
crustacean. While it may
seem strange for a state
BUYING TIPS to adopt a crustacean, as
● Best buys are in early spring when supplies are plentiful and quality is highest. a multimillion dollar a year
● In May or June the prices are better, but shells are thicker in late spring, making the industry in Louisiana, the
crawfish harder to peel and hot, stagnant water can produce crawfish with a crawfish was awarded the
muddy taste. honor for its commercial
● When buying live crawfish, don’t accept more than five percent dead loss. and cultural importance.
ASSOCIATIONS: HEALTH
Louisiana Seafood Promotion and Marketing ADVISORY
1600 Canal St., Ste. 210, New Orleans, LA 70112, Phone: 504–568–5693, Fax: 504–568–5668, The “crab butter” and
Web Site: www.louisianaseafood.com, Email: tracy@louisianaseafood.com • Promotes Louisiana seafoods. Web site
provides recipes, promotion ideas and links to suppliers. internal organs of this
species may contain a
natural toxin that, when
ingested, can result in
paralytic shellfish poison-
ing (PSP).
Crawfish suppliers.
Flounder, Summer (Fluke)
Paralichthys dentatus
HIGHLIGHTS
● Part of flounder’s
scientific nomencla-
S ummer flounder, a popular East Coast flatfish, fished from Maine to Florida,
is often called fluke because of its distinctive shape. In the summer, fluke
migrates inshore, where it is caught in large numbers by recreational fishermen,
ture, dentatus, refers hence the name summer flounder. This fish can grow quite large, with females reach-
to its full supply of ing more than 20 pounds (males rarely grow larger than five pounds).
sharp teeth Summer flounder has a mild flavor and delicate texture. When cooked, summer
● One of the largest flounder turns almost pure white.
summer flounder ever
caught measured four
feet and weighed 30
pounds
● Summer flounder can
live a relatively long
life, with the oldest
recorded age of CONSERVATION NOTES
20 years ummer flounder is managed as a distinct species by several agencies, including the
S New England Fishery Management Council and the Atlantic States Marine Fisheries
Commission (ASMFC). According to the ASMFC, summer flounder numbers are “once again
approaching record highs.” Although populations of summer flounder have rebounded from
their low levels of the early 1990s, numbers of many other East Coast flatfish, such as
Atlantic halibut and yellowtail flounder, are still considered to be well below optimal levels.
Summer flounder is taken in pound nets (stationary gear type) and gill nets in the estu-
arine waters of Maryland, Virginia, and North Carolina and trawl fishery fleets along the
U.S. coast from Massachusetts to North Carolina.
Trawling for summer flounder can damage seabeds and result in bycatch of nontargeted
species. Fishery management agencies try to monitor these effects and regulate areas and
methods of operation. For example, summer flounder trawlers are required to use turtle
excluder devices (TEDs).
IN SEASON
● Offshore fishery: winter SPRING
● Inshore fishery: summer

WINTER SUMMER
FALL
38 Sourcing Seafood
PRODUCT FORM
FRESH:
● Whole
● Dressed fillets
FROZEN:
● Fillets
BUYING TIPS
● It’s no fluke that summer is the best time to land a good deal on summer flounder.
Landings are heaviest then because this big flatfish moves inshore in its annual
migration.
● The highest-quality summer flounder is caught in pound nets in the mid-Atlantic
states. This fish is often sold live, and significant numbers are exported live to
Japan, where they are consumed as sashimi.
● Fillets are usually available in size ranges from one to three ounces to six to eight
ounces, although some suppliers offer small, medium, large, and jumbo sizes.
HEALTH
ADVISORY
Consumption advisory
due to PCB levels,
based on Environmental
Protection Agency (EPA)
and state health
advisories:
● Women should limit
their intake to one
meal per month
● Men should limit
ASSOCIATIONS their intake to one
Virginia Marine Products Board meal per month
554 Denbigh Blvd, Newport News, VA 23608, Phone: 757–874–3474, Fax: 757–886–0671,
● Children ages 0–6
Web Site: www.virginiaseafood.org, Email: llvasfd@pilot.infi.net • The Virginia Marine Products Board promotes a
variety of seafoods caught off state waters, including summer flounder. Information and promotional materials are should not eat any
available through the Virginia Marine Products Board. flounder
should limit their
intake to less than
one meal per month
Summer Flounder suppliers.
Halibut, Pacific
Hippoglossus stenolepis
HIGHLIGHTS
● Average size: 10–60
pounds, three feet long
H alibut is the largest of the flatfish. Two species are fished commercially: Pacific
halibut and Atlantic halibut. Of the two species, Pacific halibut is far more
abundant. Pacific halibut is found primarily along the west coast of North America,
● Maximum age: from northern California to Alaska, with the commercial fishery occurring primarily
42 years in Alaska and British Columbia.
● Range: California to There is a smaller fishery for Pacific halibut in the western North Pacific off north-
Alaska ern Japan and Russia. China processes Japanese- and Russian-caught halibut and
● Historically, Pacific exports several million pounds of frozen halibut fillets to the U.S.
halibut has weighed as Atlantic halibut was once common in U.S. waters, but it is now very rare due to
much as 500 pounds overfishing. In the 1950s, Atlantic halibut landings peaked at almost 25 million
pounds; in 1999 landings were approximately 25,000 pounds. The commercial
Atlantic halibut fishery is currently closed in the U.S., though the species is caught
incidentally in other fisheries and is fished recreationally.
In 1995, an individual quota system replaced “derby fishing”(intensive fishing for
short periods) for Pacific halibut. This means that fishermen may fish their quota
anytime between March 1 and November 15, thus providing a supply of fresh Pacific
halibut for much of the year.
CONSERVATION NOTES
acific halibut is considered to be abundant. In North America, halibut is caught in long-
P line fisheries and is regulated by the International Pacific Halibut Commission (IPHC),
a joint United States-Canada endeavor. Each year the IPHC determines the status of the
halibut population and establishes a quota for the fishing season. The Marine Stewardship
Council is currently assessing the Pacific halibut fishery for certification as a “sustainable
and well-managed” fishery.
IN SEASON
● March 1 through November 15. SPRING
WINTER SUMMER
FALL
40 Sourcing Seafood
PRODUCT FORM WHY’S MY
FRESH: HALIBUT SO
● Distributors usually buy whole, fresh, gutted fish CHALKY?
and sell it as boneless fletches or steaks (bone-in and boneless) Pacific halibut meat is
● There are about four fletches per fish, weighing up to 20 pounds or more per fletch sometimes found to be
● Fletches from larger fish are usually cut into smaller pieces “chalky”—a condition
● Smaller “chicken” halibut (10–20 pounds) is sometimes sold whole associated with “a denatu-
ration of muscle proteins”
FROZEN: that appears more often
● Usually sold headed and gutted and as steaks or fletches in late summer and in fish
● Frozen fletches normally run eight to twelve pounds caught farther south. The
● Steaks typically are offered in four to ten ounces good news is it occurs in
only about one percent of
HALIBUT “CHEEKS”: halibut. Chalkiness is easy
● A sweet-flavored delicacy cut from head area next to gills, with texture similar to crab to spot in fillets—the meat
● Range from three ounces to more than a pound, depending on the size of the fish is white instead of translu-
cent. While this is accept-
able for applications like
BUYING TIPS fish and chips, most buyers
● When fresh is not available, distributors thaw headed and gutted halibut, and then don’t want to pay as much
fillet or steak it—a process known as “refreshing.” for chalky fish.
● Previously frozen cooks about 30 percent faster than fresh, which is why frozen
halibut has a reputation for being dry.
HEALTH
ADVISORY
due to mercury levels.
ASSOCIATIONS According to the U.S. Food
International Pacific Halibut Commission & Drug Administration:
P.O. Box 95009, Seattle, WA 98145, Phone: 206–634–1838, Fax: 206–632–2983,
● Children age 0–6
Web Site: www.iphc.washington.edu, Email: info@iphc.washington.edu • The IPHC Web site has information on the
regulatory aspects of the halibut fishery, including quotas and fishing dates. should limit intake to
three meals per month
311 N. Franklin St., Suite 200, Juneau, AK 99801, Phone: 800–478–2903, Fax: 907–465–5572, ● Children age 6–12
Web Site: www.alaskaseafood.org, Email: info@alaskaseafood.org • ASMI promotes the Alaskan halibut fishery (along
should limit intake to
with other sustainable Alaskan fisheries) and offers a variety of useful information, including recipes, promotional mate-
rials, and a directory of Alaska halibut suppliers. four meals per month.

Pacific Halibut suppliers.
Lobster, American
Homarus americanus
HIGHLIGHTS
● Although often called
Maine lobster, the
T he American lobster is not only one of the most popular seafoods in the U.S.,
but it also comprises one of the most valuable fisheries, generating dockside
revenues of almost $300 million yearly. This combination of value and popularity
American lobster is has resulted in significant concern regarding the sustainability of the fishery.
found from Canada to American lobster, also known simply as Maine lobster, is a bottom-dwelling marine
North Carolina crustacean that is distributed widely over the continental shelf from the mid-Atlantic
● The brain of a lobster is to Labrador. It takes five to eight years for American lobster to reach sexual maturity
about the same size as and it can live almost 100 years. In both Canada and the U.S., American lobster is
that of a grasshopper. caught in traps. A smaller quantity is caught as bycatch by trawlers.
● Lobsters’ teeth are in Fishing removes nearly all American lobsters shortly after they mature. Since the
their stomach, not in species grows very slowly, and matures late, it may be quite vulnerable to unfavorable
their mouth environmental conditions and overfishing.
CONSERVATION NOTES
number of regulatory safeguards are in place to maintain sustainability of the lobster
A fishery in the U.S. and Canada, including catch limitations on size (carapace length)
and sex (“berried” females with extruded eggs must be returned), trap design requirements
(e.g., escape ports), and limits on the number of traps used in the fishery.
Some concerns remain, however. Currently, a majority of the lobster catch has barely
reached maturity with lobsters generally weighing just over one pound. In addition, it appears
that larger male lobsters are becoming scarce. And of serious concern is a disease that
has decimated lobster numbers off Long Island and appears to be moving northward.
IN SEASON
● Off the U.S. coast, American lobster SPRING
is caught year-round, peaking in the

summer and early fall. WINTER SUMMER
● In Canada, seasons vary by fishing

area. Landings peak in May and June FALL
and again in December after the fishery

opens in southwestern Nova Scotia.
42 Sourcing Seafood
PRODUCT FORM
FRESH:
● Live
FROZEN:
● Whole cooked
● Raw tails
● Cooked meat
● Cooked claws
BUYING TIPS
● If you’re looking for a deal, the best time to buy is in May, when the Canadian
Gulf of St. Lawrence season opens and summer demand has not kicked in yet.
After Labor Day is also good because catches in Maine are still decent, and
demand from the summer coastal resorts drops off dramatically.
● If you’re buying lobsters from Maine in the early summer, be prepared to encounter
soft-shell lobsters (also known as shedders), which can have pretty poor meat fill.
MAXIMUM SIZE REGULATIONS?

It may seem crazy, but along with minimum size regulations, maximum size regula-
tions prohibit lobster fisheries from catching exceptionally large lobsters. The maxi-
mum size limit is imposed to protect the breeding stock.
HEALTH
ADVISORY
According to the U.S.
Food and Drug
ASSOCIATIONS Administration:
Maine Lobster Promotion Council ● Children ages of 0–6
382 Harlow Street, Bangor, ME 04401, Phone: 207–947–2966, Fax: 207–947–3191,
should limit their
Web Site: www.LobsterFromMaine.com, Email: info@LobsterFromMaine.com, Kristen Millar, Executive Director •
A state agency, the Maine Lobster Promotion Council is responsible for market development of Maine lobster through intake to two meals
promotional and educational activities. The Council is involved in a variety of training programs for foodservice and per month
retail, including proper handling, preparation, and serving of lobster.
● Children 6–12 should
limit their intake to
four meals per month

American Lobster suppliers.
Lobster, Spiny (Rock)
Panulirus spp.
HIGHLIGHTS
● The United States
imports 87 percent
T he terms “rock” and “spiny” lobster are sometimes used interchangeably. Spiny
lobster is often marketed as “warmwater” tails (mostly from Caribbean nations,
California, or the coasts of Central and South America) or “coldwater” tails (from
of its spiny/rock Australia, New Zealand, or South Africa). This lobster does not have the characteristic
lobster—mostly from large front claws of the American lobster; it has a spiny, hard shell for protection
Australia, Caribbean (hence its name). Some populations of these lobsters are overfished while some are
countries (mostly the very well-managed. See below for more information concerning spiny lobsters avail-
Bahamas, Honduras, able on the U.S. market.
Nicaragua), and Brazil Caribbean Spiny Lobster (Panulirus argus): The largest fishery for spiny lobster,
● Conservation organi- Caribbean sources comprise about 65 percent of the U.S. spiny lobster market. It is
zations rate U.S. found in warm waters from Bermuda to Brazil. Almost all of the U.S. commercial
(California, Florida) catch comes from the Florida Keys, where levels appear to be steady and management
spiny lobster and West has been effective in maintaining the population. Many populations of Caribbean
Australia rock lobster spiny lobster, however, are heavily fished and there are significant concerns regarding
as good environmental widespread illegal catch and catch of undersized and egg-bearing lobsters.
choices West Australian Rock Lobster (Panulirus cygnus): The second largest spiny lobster
fishery, this lobster comprises about seven percent of the U.S. spiny lobster market.
The fishery that supplies this highly sought-after species is certified as sustainable by
the Marine Stewardship Council.
California Spiny Lobster (Panulirus interruptus): Most found between Point
Conception, California and Magdalena Bay, Baja California, where the population
is most dense. There are enough of these lobsters to support a small, well-managed
CONSERVATION NOTES
Spiny lobsters are caught with traps and by hand. While bycatch is generally not severe,
there can be significant mortality of lobsters that are handled poorly or discarded because
they are not the legal size.
IN SEASON
● While there are seasonal peaks in
both warmwater and coldwater lobster
production, the bulk of the catch is
converted to frozen tails so there is
a good supply year-round.
44 Sourcing Seafood
PRODUCT FORM DETERMINING
FRESH: THE SEX OF A
● Live SPINY LOBSTER
Female spiny lobsters
FROZEN: have very small claws on
● Whole (blanched or fully cooked) their rear legs that are
● Raw tails and meat used for tending their
eggs, which are carried
under their tails. Just look
fishery in southern California (U.S.). The Mexican fishery for spiny lobster is certified for the claws to determine
as sustainable by the Marine Stewardship Council. if your lobster is a female.
BUYING TIPS
● With such a pricey product, some less scrupulous suppliers have made fortunes
selling excess glaze or meat that has been injected with water.
● Coldwater tails sell for a substantial premium over warmwater tails, so suppliers
occasionally try to pass the warmwater tails off as coldwater. Fortunately, it’s easy
to spot the difference: warmwater tails are smooth with a greenish-colored shell
with spots, while coldwater tails have a rough shell, with a deep reddish-purple
color.
● Large numbers of Caribbean spiny lobsters are caught by divers who separate the
tails and hold them on ice. If the boats stay out too long, the result is a mushy
textured, inferior product.

Spiny Lobster suppliers.
Mackerel, Atlantic & Spanish
Scomber scombrus (Atlantic) and

Scomberomorous maculates (Spanish)
HIGHLIGHTS
● Atlantic mackerel is
the largest mackerel
S everal important members of the Scombridae family swim the waters off the
U.S. Atlantic mackerel (Scomber scombrus), king mackerel (Scomberomorus cavalla),
Spanish mackerel (Scomberomorus maculates), and chub mackerel (Scomber japonicus)
fishery in the U.S. are all fished commercially in the U.S.
The largest mackerel fishery in the U.S., with over 50 million pounds landed in
2002, is Atlantic mackerel, which is found in large schools on both sides of the North
Atlantic. Caught off the U.S. coast from New Jersey to Maine, mackerel averages one
to two pounds. The fishery for Spanish mackerel is much smaller by comparison:
Florida fishermen catch about five million pounds in a typical year, with individual
fish averaging two to three pounds. Florida also accounts for most of the king mack-
erel supply in the U.S., with annual catches averaging about two million pounds.
Kings are substantially larger and can grow to 70 pounds, but most of the commercial
catch averages five to 20 pounds.
CONSERVATION NOTES
.S. mackerel fisheries appear to be well managed and sustainable at current levels.
U In the case of Atlantic mackerel, market conditions, rather than size of the resource,
usually dictates catch levels. Purse seining and trawling have been the primary catch methods
for these two species, and, because they are pelagic schooling fish that are caught in the
upper level of the water column, bycatch in these fisheries has not been a major issue.
Before 1995 there was a significant gill net fishery for Spanish mackerel in Florida
waters. However, since that time, a ban on commercial fishing nets in this region has
resulted in a switch to hook-and-line fishing gear and, thus, lower catch levels in Florida.
IN SEASON
● Both Atlantic and Spanish mackerel SPRING
are fished year-round, although fish

caught in the summer and fall has a WINTER SUMMER
higher oil content.

FALL
46 Sourcing Seafood
PRODUCT FORM
FRESH AND FROZEN:
● Whole
● Fillets
● Headed and gutted
BUYING TIPS
● In the U.S., where most mackerel is landed in high-volume fisheries, the focus is
more on quantity, than quality, although it is possible to find higher-quality fish
from smaller-volume fisheries.
● The best Atlantic mackerel is landed in the fall in trap fisheries off New England.
After a summer of heavy feeding, this fish has high oil content and is excellent
grilled.
● Like many tuna, if mackerel is handled poorly (lack of ice or refrigeration),
histamines can result, leading to a higher risk of scromboid poisoning
MERCURY IN MACKEREL HEALTH

Mercury levels in mackerel vary drastically by species. The U.S. Food and Drug ADVISORY
Administration (FDA) has issued a mercury warning advising women and children Consumption advisory for
(0–12 years old) not to consume any king mackerel and suggests that men limit their Spanish mackerel due to
intake to less than one meal per month. However, there is no mercury advisory for mercury levels. According
Atlantic mackerel, a species with one of the highest levels of the beneficial omega-3 to the Food & Drug
fatty acids. Administration:
their intake to two
meals per month
● Men should limit their
intake to two meals
per month
should limit their
intake to one meal
per month
should limit their
intake to one meal
per month

Mackerel suppliers.
Mahimahi (Dolphinfish)
Coryphaena hippurus
HIGHLIGHTS
● Mahimahi is also
marketed as dolphin,
H awaiian for “strong-strong” (in reference to its great strength as a swimmer),
mahi often goes by other names, such as dorado in Latin America and dolphin
or dolphinfish in the southeastern U.S. But don’t be fooled by its Hawaiian roots;
dolphinfish, and dorado mahi is found globally in tropical and subtropical waters and is available fresh from
● Mahi is available year- many sources, within and outside the U.S.
round, with peak abun- One of the largest fisheries for mahi is off Ecuador, with small-boat, handline fish-
dance in late spring ermen landing 25 million pounds in a good year. The U.S. has a relatively small mahi
and summer fishery, which produces about two million pounds a year, two-thirds of which is
● Taiwan is the leading caught by Hawaiian fishermen.
supplier of mahi to the The best—and most expensive—mahi comes from the Hawaii troll fishery, which
U.S. market, followed has less environmental impact than mahi hook-and-line fisheries. While most of
by Ecuador, Peru and these fish are sold to high-end restaurants in Hawaii, a limited amount is “exported”
Costa Rica to the mainland.
● In spite of its domestic Mahimahi is a mild, sweet-tasting fish that is very popular in restaurants through-
mahi fishery, the U.S. out the U.S.
imports 25 million
pounds of frozen fillets
each year
CONSERVATION NOTES
ahi populations are believed to be abundant and healthy due to their fast growth rate,
M high reproductive capacity, and the fact that they reach reproductive maturity by six
months. During spawning, female mahi can produce a quarter-million eggs or more.
Most mahimahi is caught by hook and line (both handline and longline) conducted by
small boats in directed fisheries, which have minimal bycatch. Significant amounts of mahi
are also caught as a bycatch in tuna longline fisheries. Mahi appears to be able to with-
stand a fair amount of fishing pressure; however, mahi is highly migratory and there are no
current, long-term stock assessments for mahi. Also, there are no fishery management
plans for the species, suggesting that overfishing could be a problem in the future.
IN SEASON
Available year-round SPRING
● Caribbean and Gulf of Mexico supply is

most plentiful from April through August WINTER SUMMER
● Central and South American fisheries

run November though March FALL
● Hawaiian troll fishery runs from

March–May and September–November
48 Sourcing Seafood
PRODUCT FORM BIG FISH,
FRESH: VORACIOUS
● Whole EATER
● Headed and gutted Mahi gains an average
● Fillets of ten percent of its body
weight per day, and in
FROZEN: favorable conditions it can
● Mostly fillets, both whole fillets and individual portions grow to three feet or more
in its first year—making it
one of the fastest-growing
BUYING TIPS fish in the sea. Dolphinfish
● Look for brightly colored skin when buying mahi; if color has faded to a dull gray, feed aggressively in pairs,
the fish is past its prime. If you’re buying fillets, high-quality meat will still have a small packs, and schools
pinkish hue. on flying fish, squid, and
● When buying fresh mahi, it’s best to buy headed and gutted fish for maximum whatever forage fish is
shelf life. most abundant.
● The best deals on mahi are available in the late fall and early winter when catches
off Ecuador and Costa Rica are at their peak.
● Mahimahi can be a tasty substitute for overfished species such as snapper and
grouper.
HEALTH
ADVISORY
According to the U.S. Food
& Drug Administration:
three meals per month
four meals per month

Mahimahi suppliers.
Mussels (farmed)
HIGHLIGHTS
● Almost half of the
mussels imported into
M ussels are cultured in approximately 40 countries around the globe, with
four species accounting for the bulk of world production:
Blue Mussels—These mussels have a moderate flavor and a firmer texture than
the U.S. are live blue clams. The farmed variety has a thinner, darker shell than wild blue mussels and is
mussels from Atlantic usually collected at a shell size of 2–3 inches.
Canada, primarily Mediterranean Mussels—Long a European favorite, these mussels are now grown
Prince Edward Island on the west coast of the United States. They are usually collected at 2.5–3.5 inches,
● Of the remaining but they can be found in larger sizes. Mediterranean mussels tend to yield about
imports, most of 15 percent more meat than blue mussels.
the supply is frozen Green Mussels—Not to be confused with New Zealand greenshells, these are
greenshell mussels produced in Thailand and generally sold as frozen meat or cooked on the half shell.
on the half shell from Wild green mussels are a problem in Florida, where they foul bridges, docks, and
New Zealand boats.
● U.S. mussel producers, New Zealand Greenshell Mussels—Also referred to as a greenshell or greenlip
located mostly in mussel, this mussel is about 30 percent larger than a blue mussel. It is usually export-
New England and ed individually frozen (after steaming) on the half shell or as frozen meats, smoked,
Washington state, or other products.
sell almost all of their
production live
CONSERVATION NOTES
ndividual mussels filter approximately 10–15 gallons of seawater daily to extract enough
I plankton for nutrients. Mussel farmers depend on a clean and healthy environment, as
these filter feeders only thrive in top-quality water. Closures of mussel farming areas can
occur from time to time if testing indicates the presence of harmful algal toxins.
Culturing mussels on suspended ropes in the water column generally has little environ-
mental impact. While mussels can be dredged from the sea bottom, this method typically
has significant environmental impact.
IN SEASON
● Blue mussels: winter through SPRING
early spring
● Mediterranean mussels: spring WINTER SUMMER
through fall
FALL
SPRING
WINTER SUMMER
FALL
50 Sourcing Seafood
HELPFUL HINTS
Depending on the species,
PRODUCT FORM time of year, and culture
● Blue mussels: live and frozen, both as meats and cooked in the shell; precooked, method, a mussel’s meat-
vacuum-packed are becoming available to-shell ratio ranges from
● Mediterranean mussels: live and frozen, both as meats and cooked in the shell 20 percent in bottom-
● Greenshell mussels: individually frozen (after steaming) on the half shell, as frozen cultured blue mussels to
meats, smoked, or other products; small quantities of live greenshells are also available. 50 percent in rope-grown
greenshell mussels.
* The most important steps in processing mussels are purging to remove sand or grit and Rope-grown mussels tend
sorting to eliminate dead mussels. Some producers also hold mussels in tanks of water to have thinner, cleaner
that are treated with ultraviolet light, which destroys harmful bacteria, a process known as shells and a higher meat-
“depuration.” to-shell ratio.
● Mussels in good condi-
tion can live up to two
BUYING TIPS weeks after they are
● Remember: spawning mussels aren’t the best for eating in terms of texture (mushy) collected.
and meat yield, and, after a mussel spawns, its shelf life is greatly reduced. ● A mussel isn’t neces-
sarily dead if its shell
AS A RULE: is gaping. To check,
● Blue mussels are best in the winter and early spring (summer spawners). immerse the mussel in
● You can switch to Mediterranean mussels in the spring, summer, and fall (winter fresh water. If its shell
spawners). closes, it’s alive.
● New Zealand’s greenshell and green mussels are usually frozen, so season isn’t
generally a concern.
HEALTH
ADVISORY
Pacific Coast Shellfish Growers Association (PCSGA) algae containing harmful
Olympia, Washington, Web Site: www.pcsga.org • The largest shellfish association in North America representing the
interests of shellfish growers from British Columbia, Alaska, Washington, Oregon, California, Mexico, and Hawaii. The
PCSGA is a good source of information about environmental issues, shellfish safety and health issues, technological causes PSP cannot be
advances, and marketing and research. destroyed by cooking or
PEI Aquaculture Alliance freezing. Inquire with your
Charlottetown, PEI, Canada, Web Site: www.aquaculturepei.com • The Alliance, which includes the PEI Cultivated
supplier about routine
Mussel Growers Group, promotes Prince Edward Island (Canada) aquaculture and provides contacts and promotional
materials for PEI blue mussel growers. testing of products.
Greenshell.com
Blenheim, New Zealand, Web Site: www.greenshell.com • Greenshell.com is the promotional arm of the New Zealand
Mussel Industry Council, Ltd., and is responsible for promoting New Zealand greenshell mussels.
Mussels suppliers.
Oysters
HIGHLIGHTS
● Most Eastern oysters in
the market are wild, but
T wo species of oysters dominate the U.S. supply: Eastern oysters and Pacific oysters.
The taste of oysters is strongly influenced by the characteristics of local waters,
and species tend to be marketed by origin. Other species commonly found include the
a number of hatcheries Olympia oyster, the Japanese Kumamoto oyster, and the European flat oyster. Oysters
now produce seeds for are the most common farmed shellfish in the world.
oyster farmers Eastern oyster (Crassostrea virginica): Fished and farmed from Atlantic Canada to
● On the west coast of the Gulf of Mexico and represents about 80 percent of U.S. oyster production. Most
North America, almost are collected from the wild, but overfishing, habitat degradation, and disease have
all oysters are farmed driven wild catch levels in some areas to record lows. Farmed Eastern oysters, grown
from seeds, which using a rudimentary form of aquaculture where farmers transport oysters from nursery
largely derive from areas to grow-out areas, are considered a good environmental choice.
non-native species European (flat) oyster (Ostrea edulis): Sometimes called Belon oysters, in reference
to a once-major production area. Disease and pollution have decimated populations,
and European production is a small fraction of what it once was. Small farming opera-
tions have introduced flat oysters to New England, California, and Washington state.
Kumamoto oyster (Crassostrea sikamea): Native to Kumamoto Bay, Japan, this
oyster was introduced to the west coast of North America after World War II. Today,
they are farmed from British Columbia to northern California and are relatively
expensive due to more labor intensive farming practices.
CONSERVATION NOTES
ysters farmed in nets, trays, or racks suspended in the water column are considered
O good environmental choices, though farms may use non-native species. The oyster is
a filter feeder—it filters algae and may augment local water quality conditions. It does not
require feed, so there is no net loss of wild fish as is the case with carnivorous fish farm-
ing. Oyster farming requires little or no drugs or other chemicals. The collection of oysters
from the ocean bottom may be detrimental to bottom habitat and associated organisms.
IN SEASON
● Available year-round; periodic closure of SPRING
some oyster beds may occur due to

local water conditions WINTER SUMMER
FALL
52 Sourcing Seafood
PRODUCT FORM
FRESH:
● Live
● Meat
FROZEN:
● Meat or half shell
Olympia oyster (Ostrea lurida): The Olympia oyster is found from Alaska to Baja
California, although Washington is the only state that has produced Olympias on a
commercial scale. Overfishing and pollution have reduced catch levels to less than
one percent of former levels. A few growers in Washington state have had some HEALTH
success farming Olympias, but production remains limited. ADVISORY
Pacific oyster (Crassostrea gigas): Comprises 98 percent of world farmed oyster Oysters may carry the
production. Native to Japan, it is now farmed extensively in Washington state, British Vibrio vulnificus bacteri-
Columbia, Europe, and the Pacific Rim. Most growers use hatchery seeds and raise um, a naturally occurring
the oysters on the ocean bottom or on trays or ropes suspended in the water column. bacterium that is in high-
est concentrations in
BUYING TIPS summer months, which
● If stored at 36–40° F in a moist environment, oysters can be kept up to two weeks can be fatal when con-
after they are collected, however, shelf life is shorter after spawning in the summer. sumed by people with
● As a rule, Olympia oysters command the highest price, followed by European oys- compromised immune
ters, Kumamotos, Pacific oysters, and Eastern oysters. systems. Health officials
● By law, a live-oyster shipment must include identification of the oysters’ origin and recommend cooking oys-
collection date; it is illegal to discard this tag sooner than 90 days after delivery. ters thoroughly to elimi-
nate any harmful bacteria.
Pacific Coast Shellfish Growers Association algae containing harmful
120 State Ave. NE, PMB #142, Olympia, WA 98501, Phone: 360–754–2744, Web Site: www.pcsga.org,
Executive Director: Robin Downey • The largest shellfish association in North America. Shellfish growers in Alaska,
British Columbia, Washington, Oregon, California, Mexico, and Hawaii and is involved in environmental protection. causes PSP cannot be
British Columbia Shellfish Growers Association
350 (B) Robson Street, Nanaimo, BC V9R 2V5 Canada, Phone: 250–714–0804, Web Site: www.bcsga.ca, freezing. Inquire with your
Executive Director: Pamela Parker • Represents scallop, clam, and oyster growers in the province.
East Coast Shellfish Growers Association testing of products.
1623 Whitesville Road, Toms River, NJ 08755, Phone: 732–349–1152, Web Site: www.ecsga.org • A relatively
small association representing oyster and mussel growers. Its Web site provides links to a number of nongovernmental
associations.
Oyster suppliers.
Pollock, Alaska
Theragra chalcogramma
HIGHLIGHTS
● Alaskan pollock goes
by many names:
T he versatility of Alaska pollock is demonstrated in dishes from fish sticks to
sushi. This adaptability to many flavors or preparations has made Alaska pollock
one of the largest food fisheries in the world. Fisheries for Alaska pollock operate on
walleye pollock, bigeye both sides of the Bering Sea—in the Gulf of Alaska and in Russia’s Sea of Okhotsk—
pollock, bigeye cod, with landings totaling over six billion pounds.
snow cod, whiting, Although Alaska pollock can grow to more than 20 pounds, most of the fish land-
tomcod, and Pacific ed in the commercial fishery is less than three pounds. A member of the cod family,
pollock Alaska pollock has lean, white flesh that becomes opaque when cooked. A close rela-
● In Japan, Alaskan tive, Atlantic pollock, is fished on both sides of the North Atlantic. Atlantic pollock is
pollock roe (momijiko) larger and has a higher oil content and grayer flesh than the Pacific species.
is often salted and Most Alaska pollock is sold as either fillets or as surimi. It’s also the fish most
colored with red often used in retail breaded and battered fish items. A very mild-tasting fish, high-
vegetable dye quality Alaska pollock produces an excellent, moist fillet comparable to sole.
CONSERVATION NOTES
ccording to the National Marine Fisheries Service, the agency responsible for managing
A pollock populations, numbers of Alaska pollock in the eastern Bering Sea population
appear to be nearing record levels. Pollock in Russia’s sector of the Bering Sea is over-
fished, with catches declining significantly over the past decade.
Alaska pollock is caught by mid-water trawls, which have no impact on the sea floor.
These trawlers process pollock at sea into fillets, headed and gutted product, or surimi.
In September 2004, the Marine Stewardship Council certified as sustainable the Bering
Sea Aleutian Islands (BSAI) pollock fishery. A decision on certification of the Gulf of Alaska
pollock fishery is still pending. Several conservation organizations and scientists, however,
remain concerned that current fishing levels significantly reduce an important food source
for the endangered Steller sea lion and are preventing its recovery. To reduce food competi-
tion, large near-shore areas around the sea lion rookeries of the Bering Sea, Aleutian
Islands, and the Gulf of Alaska are now off-limits to trawling.
IN SEASON
● Available sporadically, generally in the SPRING
fall and winter

WINTER SUMMER
FALL
54 Sourcing Seafood
PRODUCT FORM
FRESH:
● Available, but not common
FROZEN:
Mostly fillets
● Twice-frozen
● Single-frozen, deep-skinned, or with fat layer intact
BUYING TIPS
● The highest-quality fillets are frozen at sea but are generally priced the same as
fillets frozen by Alaska shore plants.
● Removing the fat layer results in a whiter fillet that more closely resembles cod.
This also means a lower meat yield, so prices are generally higher for deep-skinned
fillets.
● The quality of pollock-derived imitation seafood varies widely. Less expensive
products may include cornstarch and have high water content, with correspond-
ingly less fish content.
ASSOCIATIONS
At-Sea Processors Association
4039 21st Avenue West, Suite 400, Seattle, WA 98199, Phone: 206–285–5139, Fax: 206–285–1841,
Web Site: www.atsea.org, Email: apa@atsea.org • The At-Sea Processors Association represents the interests of the
large vessels that catch and process Alaska pollock. Its Web site also contains useful information about Alaska pollock.

311 N. Franklin St., Suite 200, Juneau, AK 99801, Phone: 800–478–2903, Fax: 907–465–5572,
Web Site: www.alaskaseafood.org, Email: info@alaskaseafood.org • The Institute promotes all major Alaska seafoods,
including pollock. Its Web site contains a variety of useful information, including recipes, promotional materials, and a
directory of Alaska pollock producers.

Sablefish (Black Cod)
Anoplopoma fimbria
HIGHLIGHTS
● 75 percent of the
sablefish catch is
Y ou might know sablefish by a few different names, but don’t be fooled.
Sablefish is referred to as black cod, but it’s not a member of the cod family.
It’s also labeled, butterfish—in reference to its smooth, rich texture—but it’s not true
landed off Alaska butterfish either. Instead, sablefish belongs to the family, Anoplopomatidae, which
● High oil content and includes only sablefish and skillfish.
mild flavor make Sablefish is found from central Baja California to the eastern Bering Sea, with
sablefish a perfect about 75 percent of landings taken off Alaska. Japan is a major importer of sablefish
substitute for Chilean (more than 50 percent of the U.S. catch is exported to Japan) and pays a premium
sea bass price for this highly desirable fish. In recent years, however, more U.S. consumers
● Sablefish can be found have begun to appreciate its unique flavor. Kasu cod, or sablefish marinated in sake
in depths close to leeks and grilled, is making its way into U.S. restaurants. Cold-smoked sablefish has
5,000 feet also become a popular delicacy.
Commercial sablefish fisheries in the U.S. and Canada use trawls, longlines, and
traps, with 80 percent of landings caught by longline fishermen.
CONSERVATION NOTES
he Alaska sablefish fishery is managed by the North Pacific Fisheries Management
T Council, which has established an annual individual fishing quota (IFQ) to ensure that
the sablefish fishery remains sustainable. Canada manages its fishery in a similar manner.
Sablefish from Alaska and British Columbia receives high marks from conservation
organizations, since these fisheries are considered well managed and their populations
appear healthy. In fact, the Marine Stewardship Council is currently assessing the Alaska
sablefish fishery for sustainability certification.
Other West Coast sablefish fisheries do not receive such high marks, due to manage-
ment concerns and fishing overcapacity.
IN SEASON
● March 1 to November 30: West Coast SPRING
trawlers experience a small amount of

sablefish bycatch because they target WINTER SUMMER
other species, thus making some

sablefish available for most of the year. FALL
56 Sourcing Seafood
PRODUCT FORM PARENT OF
FROZEN: THE YEAR
● Headed and gutted, widely available Sablefish can live up to
94 years, and usually
FRESH: reach reproductive maturity
● Headed and gutted, limited availability March–November by age six. Females can
spawn three to four times
ALSO AVAILABLE: per season, with a seven-
● Fillets, normally pinbone-in, skin-on, fresh or frozen year-old female laying up
● Vacuum-packed kasu cod fillets to 100,000 eggs. But wait
● Cold-smoked fillets another 13 years or so,
and egg production may
increase tenfold, to about
BUYING TIPS a million eggs!
● Large sablefish bring a premium price; its fillet yield is higher and it tends to have
higher oil content.
● Fish caught off Alaska tend to be much larger (average five to seven pounds) than
those from the West Coast (average two to three pounds).
● Longliners bleed and freeze fish at sea, resulting in a high-quality, expensive product.
● Canadian trap-caught sablefish tends to be relatively large and very high quality.
● Sablefish from small trawlers is rarely bled and is prone to bruising, so it’s lower
priced.
ASSOCIATIONS
Canadian Sablefish Association
406–535 Howe Street, Vancouver, BC, Canada, V6C 2Z4, Phone: 604–915–9117, Fax: 604–638–0116,
Web Site: www.canadiansablefish.com • This is an association of Canadian sablefish license holders, promoting wild
sablefish. The Web site provides background information and recipes.
Alaska Seafood Marketing Institute

311 N. Franklin St., Suite 200, Juneau, AK 99801–1147, Phone : 800–478–2903, Web Site:
www.AlaskaSeafood.org Email: info@AlaskaSeafood.org • Provides information, promotional materials and recipes,
and a directory of Alaskan seafood suppliers, including sablefish suppliers.
Pacific Coast Federation of Fishermen’s Associations (PCFFA)

P.O. Box 29370, San Francisco, CA 94129, Phone: 415–561–5080, Fax: 415–561–5464, Web Site: www.pcffa.org
Email: fishlifr@aol.com • A federation of port and fishermen’s associations from San Diego to Alaska, assuring fisher-
men’s rights and fighting for the survival of commerical fishing as a way of life.
Sablefish suppliers.
Salmon, Chinook (King/wild Pacific)
Oncorhynchus tschawytscha
HIGHLIGHTS
● Five species of wild
Pacific salmon are
C hinook salmon, found from the Yukon River in Alaska to central California,
is the largest of the five Pacific species. Also known as “king” salmon, this giant
averages 11 to 18 pounds, though it can grow substantially larger.
readily available in the Chinook commands the highest price of the five species, sought after for its high
U.S. market: chinook, oil content (which varies by region). The amount of oil is directly related to the
sockeye, coho, chum, distance the salmon has to swim to spawn—the greater the distance, the greater its
and pink oil content. Yukon River king salmon, for example, may swim 2,000 miles in 60 days
● Chinook comprises (over 33 miles per day!) to reach its spawning ground in Canada. When caught in the
less than 4 percent of sea, before entering the river, this salmon can have as much as 25 percent oil content,
the total wild Pacific which makes for extremely rich meat.
salmon catch Most Chinook is caught by trollers (hook and line), but a significant amount is
also caught by gill netters.
CONSERVATION NOTES
lthough many salmon stocks on the Pacific Coast are threatened with extinction, others
A are in very good shape. Wild Alaskan salmon stocks are in especially good condition,
with Alaskan salmon fisheries comprising more than 85 percent of wild Pacific salmon
catches in most years. All wild Alaskan salmon have been certified as sustainable by the
Marine Stewardship Council (MSC), and wild salmon fisheries in British Columbia and
California are currently undergoing MSC assessment.
While a number of Alaska and West Coast salmon fisheries are enhanced with hatchery-
reared fish, the majority of Alaska’s salmon runs are from naturally spawning adult fish.
IN SEASON
● May through September (Alaska is the SPRING
first to open, and other regions follow)

● Alaskan troll fishery is open through WINTER SUMMER
winter
FALL
58 Sourcing Seafood
PRODUCT FORM YOU ARE WHAT
Available in a variety of product forms, depending on YOU EAT
the species and time of year: White king salmon, once
● Because Alaska salmon runs occur over a relatively short period in extremely remote thought to be inferior, is
regions, over 90 percent of the Alaska catch is either frozen or canned. in fact as rich in flavor as
● Fresh and frozen is mostly available headed and gutted. its pink-hued siblings.
● Alaska processors produce frozen fillets, both pinbone-in and boneless, on a small Salmon flesh color is
scale. affected by its food—
● Smoked products are available from large Alaskan processors and smaller processors king that feeds on sardines
throughout the rest of the U.S. or anchovies has light-
colored flesh; king that
King is graded under 7, 7–11, 11–18, and 18 up. eats mostly krill has
pinker flesh.
BUYING TIPS
The most important thing to keep in mind when buying wild salmon is that no
matter how well fishermen and processors handle their fish, there will still be major
quality differences due to natural variability. The key is not to buy based solely on
species (all chinook is not created equal), but to learn about specific runs and their
characteristics so you can find the perfect salmon for your needs.
ASSOCIATIONS
Web Site: www.alaskaseafood.org, Email: info@alaskaseafood.org
BC (British Columbia) Salmon Marketing Council

1100–1200 West 73rd Avenue, Vancouver, BC Canada V6P 6G5, Phone: 604–267–3030, Fax: 604–266–3097,
Web Site: www.bcsalmon.ca, Email: bcsmc@bcsalmon.ca
California Salmon Council

P.O. Box 2255, Folsom, CA 95763, Phone: 916–933–7050, Fax: 916–733–7055, Web Site: www.calkingsalmon.org,
Email: info@calkingsalmon.org

P.O. Box 29370, San Francisco, CA 94129, Phone: 415–561–5080, Fax: 415–561–5464, Web Site: www.pcffa.org, See page 122 for the list of Wild
Email: fishlifr@aol.com Salmon suppliers.
Salmon, Chum (wild Pacific)
Oncorhynchus keta
HIGHLIGHTS
Pacific salmon are
C hum salmon has the widest geographic range of all Pacific salmon, with runs
in Japan, Russia, and along the Pacific coast of North America from Washington
state to Kotzebue, Alaska (north of the Arctic Circle). Japan is home to the world’s
readily available in the largest chum salmon fishery—annual catch can vary by 25 percent, but in a good
U.S. market: chinook, year, Japan catches 300–500 million pounds of chum, all of which come from salmon
sockeye, coho, chum, hatcheries. The second-largest chum fishery—Alaskan chum fishery—produces about
and pink 85 percent of the U.S. chum catch (the rest is caught in Washington state).
● In a typical year, chum The challenge with chum salmon is not in finding it, but in getting what you pay
accounts for about 15 for. The skin color, flesh color, and oil content of chum vary much more than other
percent of the U.S. salmon species. This is because chum spawns close to the ocean, which means it
wild salmon catch does not build up a large quantity of oil, so the quality of its flesh can change dra-
matically in a short time. The highest-quality chum salmon is called “silver brite,”
referring to its bright, silver skin color (not to be confused with coho, which is often
called “silver”).
The northern Japanese hatchery-based fishery is run by a cooperative that uses
fish traps, which minimize handling and produce a very high-quality product.
CONSERVATION NOTES
While a number of Alaska and West Coast salmon fisheries are enhanced with
hatchery-reared fish, the majority of Alaska’s salmon runs are from naturally spawning
adult fish.
IN SEASON
● Late June (in Alaska) through November SPRING
(in Washington state).

WINTER SUMMER
FALL
60 Sourcing Seafood
PRODUCT FORM WHY CHOOSE
Available in a variety of product forms, depending on CHUM?
the species and time of year: Chum salmon can be the
● Because Alaska salmon runs occur over a relatively short period in extremely remote best value on the market,
regions, over 90 percent of the Alaska catch is either frozen or canned. if you find it at just the
● Fresh and frozen is mostly available headed and gutted. right time when its skin is
● Alaska processors produce frozen fillets, both pinbone-in and boneless, on a small bright and meat is deep
scale. red. Most chum is sold in
● Smoked products are available from large Alaskan processors and smaller processors supermarkets, although
throughout the rest of the U.S. frozen chum portions can
● Value-added products like marinated steaks and fillets, salmon burgers, and other items be purchased wholesale.
are becoming readily available, especially for chum and pink salmon. Chum has a mild taste
and is perfectly suited for
Chum is graded 2–4, 4–6, 6–9, and 9 up. grilling on a barbecue.
U.S. buyers are unlikely to find Japanese hatchery-based chum in the market.
Chum, also referred to as “dog” or “keta” salmon, averages about eight pounds
and is caught mostly by gill nets or purse seiners.
BUYING TIPS
species (all chum is not created equal), but to learn about specific runs and their
ASSOCIATIONS
Web Site: www.alaskaseafood.org Email: info@alaskaseafood.org • Promotes major Alaska seafoods, with an
emphasis on salmon. The Web site contains a variety of useful information, including recipes, promotional materials,
and a directory of suppliers.

Web Site: www.bcsalmon.ca, Email: bcsmc@bcsalmon.ca • Provides information and materials for wild British
Columbia salmon.
See page 122 for the list of Wild

Salmon suppliers.
Salmon, Coho (wild Pacific)
Oncorhynchus kisutch
HIGHLIGHTS
Pacific salmon are
A lso known as “silver” salmon, coho is caught from Oregon to Alaska, mostly
by trollers and gill netters. The coho supply is the lowest of any wild salmon
species, except chinook. In most years, coho accounts for less than 10 percent of U.S.
readily available in the wild salmon catches.
U.S. market: chinook, Coho salmon is less expensive than chinook or sockeye, but are still considered
sockeye, coho, chum, quite high quality. Among the highest-quality coho in the market are Copper River
and pink coho (best in September) and troll-caught, frozen-at-sea coho. Good-quality coho
● In most years, coho should have bright, silvery skin and red flesh, although the skin color of gill net-
accounts for less than caught coho (especially from West Coast) is more variable.
10 percent of U.S. wild Coho is slightly smaller than chum salmon, averaging about seven to eight
salmon catches pounds. Its meat color is a bright red and is considered to be of much higher quality
than chum. Coho that has just started to turn reddish is referred to as “blush” and
may sell at a discount, although it can still be quite high quality (and quite red).
Coho that is fully pigmented is referred to as “redskin” (not to be confused with red
or sockeye salmon).
CONSERVATION NOTES
IN SEASON
● Late July to October SPRING
WINTER SUMMER
FALL
62 Sourcing Seafood
PRODUCT FORM A PERFECT
Available in a variety of product forms, depending on the SHADE OF RED
species and time of year: Coho that has just started
● Because Alaska salmon runs occur over a relatively short period in extremely remote to turn reddish is referred
regions, over 90 percent of the Alaska catch is either frozen or canned. to as “blush” and may sell
● Fresh and frozen is mostly available headed and gutted. at a discount, although it
● Alaska processors produce frozen fillets, both pinbone-in and boneless, on a small can still be quite high
scale. quality (and quite red).
● Smoked products are available from large Alaskan processors and smaller processors Coho that is fully pigment-
throughout the rest of the U.S. ed is referred to as “red-
● Value-added products like marinated steaks and fillets, salmon burgers, and other items skin” (not to be confused
are becoming readily available (but mostly for lower-cost chum and pink). with red or sockeye,
salmon). Redskin sells
Coho is graded 2–4, 4–6, 6–9, and 9 up. at a discounted price,
because its skin turns
a less-desirable, reddish
BUYING TIPS hue as well.
species (all coho are not created equal), but to learn about specific runs and their
ASSOCIATIONS
Web Site: www.alaskaseafood.org, Email: info@alaskaseafood.org • Promotes major Alaska seafoods, with an emphasis
on salmon. The Web site contains useful information, including recipes, promotional materials, and a directory of suppliers.

Columbia salmon.

Salmon suppliers.
Salmon, Pink (wild Pacific)
Oncorhynchus gorbuscha
HIGHLIGHTS
Pacific salmon are
P ink salmon are the smallest of the five wild Pacific species—averaging two to
six pounds—but they are the most abundant (found in Russia and Alaska).
In a good year for pinks, more than half of the U.S. commercial wild salmon catch
readily available in the is pink salmon (pink salmon populations are usually higher in odd-number years).
U.S. market: chinook, Because pink returns in very large volumes over a short period, most of it is processed
sockeye, coho, chum, quickly through canning or freezing. Only a limited volume is sold fresh.
and pink Pink has a paler meat color then other species and a more delicate trout-like texture.
● Pink salmon form the As a rule, pink caught in Russian waters has redder flesh than North American pink.
backbone of Alaska’s Fresh or frozen pink salmon may be inexpensive, but its quality is often highly
fisheries variable. Before spawning, pink salmon develops a pronounced “hump,” its skin
turns dark, and its meat quality deteriorates.
CONSERVATION NOTES
Marine Stewardship Council (MSC), and wild salmon fisheries in British Columbia are
currently undergoing MSC assessment.
IN SEASON
● July through August SPRING
WINTER SUMMER
FALL
64 Sourcing Seafood
PRODUCT FORM
Available in a variety of product forms, depending on
the species and time of year:
● Pink is mostly available frozen or canned
● Fresh, headed and gutted (limited quantity)
● Some processors develop skinless, boneless blocks and frozen portions. The frozen
product tends to be very light in color and has a mild flavor.
● Value-added products like marinated steaks and fillets, salmon burgers, and other items
are becoming readily available.
Pink is graded 2–4, 4–6, 6–9, and 9 up.
BUYING TIPS
species, but to learn about specific runs and their characteristics so you can find the
perfect salmon for your needs.
ASSOCIATIONS
Web Site: www.alaskaseafood.org, Email: info@alaskaseafood.org • Promotes major Alaska seafoods with an
emphasis on salmon. The Web site contains a variety of useful information, including recipes, promotional materials,
and a directory of suppliers.

Columbia salmon.

Salmon suppliers.
Salmon, Sockeye (wild Pacific)
Oncorhynchus nerka
HIGHLIGHTS
Pacific salmon are
T he sockeye fishery is the second-largest—and most valuable—wild salmon fish-
ery in North America. While sockeye is caught commercially from Russia to the
Columbia River. About 75 percent of the global catch comes from Alaskan waters,
readily available in the where it is caught by gill net and purse seine fishing boats. The Bristol Bay sockeye
U.S. market: chinook, run in western Alaska, the largest single sockeye fishery in the world, produces more
sockeye, coho, chum, than half of Alaska’s total catch in a few short weeks each July.
and pink Sockeye weighs about three to ten pounds, with an average of six pounds. Sockeye,
● Sockeye is economically also called red salmon, is favored for its bright red meat color and high oil content.
the most valuable (and When purchasing sockeye, however, it is best to know its exact source (Bristol Bay,
second-largest) wild Frasier River, Copper River, Chignik, etc.) because salmon, like wine, varies greatly
salmon fishery in depending on region and production. In general, the farther away from its natal river
North America the fish is caught, the better its quality will be (as oil content will be higher).
CONSERVATION NOTES
Marine Stewardship Council (MSC), and wild salmon fisheries in British Columbia are
currently undergoing MSC assessment.
IN SEASON
● May through September, peaks in July SPRING
WINTER SUMMER
FALL
66 Sourcing Seafood
PRODUCT FORM COMPETING
Available in a variety of product forms, depending on the WITH FARMED
species and time of year: COHO
● Because Alaska salmon runs occur over a relatively short period in extremely remote In the 1980s, the Chilean
regions, over 90 percent of the Alaska catch is either frozen or canned. salmon farming industry
● Fresh and frozen is mostly available headed and gutted. began sending farmed
● Alaska processors produce frozen fillets, both pinbone-in and boneless, on a small coho to Japan, and wild
scale. Pacific sockeye gradually
● Smoked products are available from large Alaskan processors and smaller processors lost its market share in
throughout the rest of the U.S. Japan. In turn, U.S. sock-
eye processors now rely
Sockeye is graded 2–4, 4–6, 6–9, and 9 up. on the domestic market to
absorb their high-quality,
fresh and frozen sockeye.
BUYING TIPS It is likely that the amount
The most important thing to keep in mind when buying wild salmon is that no of sockeye available in the
matter how well fishermen and processors handle their fish, there will still be major U.S. market will continue
quality differences due to natural variability. For example, a sockeye caught in Bristol to depend on market
Bay Alaska will be smaller and have less oil than a sockeye caught off Central Alaska’s conditions in Japan.
Copper River. The key is not to buy based solely on species (all sockeye is not created
equal), but to learn about specific runs and their characteristics so you can find the
perfect salmon for your needs.
ASSOCIATIONS
Web Site: www.alaskaseafood.org, Email: info@alaskaseafood.org • Promotes major Alaska seafoods, with an emphasis
on salmon. The Web site contains useful information including recipes, promotional materials, and a directory of suppliers.

Columbia salmon.

Salmon suppliers.
Sardines
Sardinops sagax
HIGHLIGHTS
● U.S. landings of Pacific
sardines have soared
T he Cannery Row of John Steinbeck may be gone, but sardines are back. In the
1940s, the Pacific sardine (Sardinops sagax) supply collapsed from a combination
of overfishing and unfavorable environmental conditions. Luckily for sardines, this
from less than two mil- little fish matures quickly and spawns several times a year, enabling it to withstand
lion pounds in 1990 to and recover from these pressures more quickly than other species. Today, sardine
more than 200 million populations on both U.S. coasts are healthy.
pounds in recent years “Sardine” refers to a number of small fish that are part of the herring family, with
● Sardines are named over 20 species sold as sardine worldwide. The Pacific sardine, which is fished from
after the Italian island Mexico to British Columbia, is used for everything from fish bait and fish meal to
of Sardinia in the fresh or canned fish for human consumption. In California, fresh sardine is also
Mediterranean finding favor with some gourmet chefs and consumers.
Sardines are rich in calcium, protein, iron, potassium, phosphorus, and omega-3
fatty acids.
CONSERVATION NOTES
opulations of the small, plankton-feeding, pelagic sardine species such as sardines are
P highly variable because they are dependent on ocean conditions. Recent ocean condi-
tions have been perfect for sardines, and populations in many regions along both U.S.
coasts are high. Regulators consider the Pacific sardine population to be at “high abun-
dance” with no overfishing. Sardines are caught by gill net, seine, and mid-water trawl fish-
ing vessels. For Pacific sardines, there is a limited entry of mostly small vessels targeting
the species.
IN SEASON
● The Pacific sardine fishery operates SPRING
year-round, but most are caught in

summer, when oil content is highest. WINTER SUMMER
FALL
68 Sourcing Seafood
PRODUCT FORM PACKED
FRESH: “SARDINE-
● Whole TIGHT”
One theory about why
FROZEN: sardines are traditionally
● Whole packed so tightly is that
● Fillets fish oil is more costly than
the fish itself, so canners
* Also available canned and smoked choose to fill the space
with fish rather than oil.
Whatever the reason,
BUYING TIPS tight-packing sardines is
● Fresh sardines can be tricky to buy, since the fish are very perishable and typically here to stay, even through
are not handled with the utmost care. However, if you can find them, fresh sardines they’re now packed in a
are a sheer culinary delight. variety of oils, including
● Steer clear of sardines with red eyes and reddening around their gill plate; both the olive and soybean.
eyes and the area around the gills should be clear.
● Oil content and flavor vary widely during the year—oil content of Pacific sardines
can fluctuate between 6 and 20 percent. The fattest fish are usually found in
August and September.

Sardine suppliers.
Scallops, Bay & Sea
HIGHLIGHTS
● The worst time to buy
sea scallops is after
U sually labeled as either bay or sea scallops, there are actually a number of
scallop species available on the U.S. market. True bay scallops (Argopecten
irradians) from New England, however, remain in very short supply; less than 50,000
they have spawned. pounds of meats has been landed in recent years.
The adductor muscle Sea scallops: Most sea scallops (Placopecten magellanicus) sold in the U.S. are wild-
is soft, and discolored caught by boats that use dredges. The largest single fishery for sea scallops is in the
and sheds moisture northeast Atlantic from Canada to Virginia, where more than 600 million pounds of
easily. giant sea scallop are caught each year. Cultured sea scallops from Chile and Peru
(Argopecten purpuratus) are also entering the U.S. market.
Bay scallops: Smaller scallops are often marketed simply as bay scallops, a practice
that allows producers to cash in on the cachet of the true bay scallop, a sweet, nutty-
tasting scallop that is produced in very limited quantities in New England and always
sold fresh. The vast majority of bay scallops consumed in the U.S. are farmed in
China, where the true bay scallop was introduced in the late 1980s.
Other available species: Off Alaska, fishermen catch the weathervane scallop
(Patinopecten caurinus), a sea scallop that produces annual catches of about five to 10
million pounds. A lesser-known small scallop, the calico scallop (Argopecten gibbus) is
CONSERVATION NOTES
ild sea scallops are dredged primarily off cobbled and sandy seafloors, which levels
W structural habitat and often drags up large amounts of bycatch of bottom-dwelling
species such as monkfish and cod.
Scallops farmed on suspended lines have minimal environmental impact and, like other
bivalve mollusks, scallops are filter feeders. Scallops farmed on the seafloor, however, are
often vacuum-dredged—a process that greatly disrupts the seabed and kills or injures
associated bottom-dwelling organisms. In addition, the ecological impact of introducing
non-native scallops, such as bay scallops into China, has been inadequately studied.
IN SEASON
● March to December (heaviest late SPRING
spring to early fall), sea scallops

● Fall, bay scallops WINTER SUMMER
FALL
70 Sourcing Seafood
PRODUCT FORM SEA SCALLOPS
FRESH: ON THE
● Whole adductor muscle REBOUND
Since a low in the early
FROZEN: 1990s, the sea scallop
● Whole adductor muscle population off the coast
● Half shell with attached roe (coral) of New England has
increased almost twenty-
fold, benefiting from area
caught in very limited quantities in the southeastern U.S. and is even smaller than the closures that were enact-
bay scallop. Calico scallop stocks have almost collapsed from fishing pressure, how- ed to help protect deplet-
ever, and dredging for calicos has disrupted extensive amounts of seafloor habitat. ed groundfish populations.
In recent years, manage-
BUYING TIPS ment of the U.S. sea
● Judging by the number of menus offering diver scallops, one would think thou- scallop fishery off the
sands of individuals catch scallops by hand. In reality, the National Marine Northeast has evolved to
Fisheries Service reported less than 100,000 pounds (live weight) of diver-caught include setting maximum
scallops in 2002. fishing days per year,
● Instead, the term “diver scallop” is often used to refer to a dry scallop that has rotating area closures to
not been treated with sodium tripolyphosphate, a common practice in the protect and regenerate
scallop industry. Scallops treated with phosphates absorb and hold more water, scallop stocks, and issu-
often 20 percent or more. As a result, phosphate abuse has long been a charac- ing equipment regulations
teristic of the scallop business, where even dry scallops are given a quick wash in (mesh size, etc.). As a
tripolyphosphate. result, sea scallop abun-
dance and catches are
both at record levels.
HEALTH
ADVISORY
that is contaminated with
algae containing harmful
causes PSP cannot be
freezing. Inquire with your
testing of products.

Shrimp, Nor thern Pink
Pandalus borealis
HIGHLIGHTS
● The northern shrimp,
or Pandalus borealis,
T he most common species in the Pandalidae family, the northern pink shrimp
(Pandalus borealis) is found in the cold waters of the North Atlantic, North Pacific,
and Arctic oceans. In the Atlantic, it is found from Greenland to Massachusetts.
fishery is the single Catches off Atlantic Canada have tripled over the past decade to almost 300 million
largest coldwater pounds per year, more than half of which is landed off Newfoundland. A small fishery
shrimp fishery, with takes place in winter off Maine, where fishermen catch less than five million pounds
catches of almost 300 per year. In the Pacific, northern shrimp is found from the Bering Sea to Japan. All
million pounds a year northern pink shrimp found in the market is taken from fisheries, not shrimp farms.
Conservation groups rate Newfoundland northern shrimp as a good environmental
choice, as this shrimp is plentiful and well-managed.
Northern pink shrimp is smaller than the more familiar so-called cocktail shrimp
found in the tropics, about five to ten centimeters in length. Coldwater shrimp is
sweet tasting and some consider it to be more flavorful and moister than the com-
mon, tropical variety.
A northern shrimp is born with both male and female sex organs; it begins life as a
male and at about four years, it transforms into a female for the rest of its life.
CONSERVATION NOTES
ost northern shrimp is caught using otter trawls. While these coldwater shrimp trawl
M fisheries do not catch sea turtles (which inhabit warmer water), bycatch of other
species can be a problem in some coldwater shrimp fisheries. The Atlantic trawl fishery—
as is the case with most of the pandalid shrimp fisheries—uses a device known as the
Nordmore grate, which was introduced in the 1990s. The Nordmore grate greatly reduces
the bycatch of groundfish (such as cod), by directing fish to an opening at the top of the
trawl net.
IN SEASON
● The New England northern shrimp fish- SPRING
ery begins in January and usually lasts

4–6 weeks WINTER SUMMER
FALL
72 Sourcing Seafood
PRODUCT FORM
FRESH:
● Cooked and peeled
● Meat, mostly available in the 100/300 size grades
FROZEN:
● Cooked and peeled (majority of U.S. sales)
● Meat, mostly available in the 100/300 size grades
BUYING TIPS
● In Japan, raw northern shrimp is known as ama ebi (or sweet shrimp).
● A growing percentage of cooked, peeled coldwater shrimp meat is sold fresh.
Most fresh meat is often sold ungraded.
● Most processors that produce cooked, peeled meat use processing additives such as
tripolyphosphates that tend to remove some of the shrimp’s natural flavor.

Northern Pink Shrimp suppliers.
Shrimp (Spot Prawns), Trap Caught
HIGHLIGHTS
● All spot prawn caught
on the U.S. West
S everal species of big coldwater shrimp, which true seafood savants often enjoy
raw, are fished from Washington state to Alaska. Three species are fished com-
mercially—sidestripe shrimp (Pandalopsis dispar), coonstripe shrimp (Pandalus
Coast are caught using hypsinotis), and spot shrimp (Pandalus platyceros)—all of which may be marketed as
pots, which are consid- spot shrimp or spot prawns. Of the three, spot shrimp is the predominant species.
ered to be the most Unlike other shrimp fisheries, which use trawl nets, the fishery for spot shrimp uses
sustainable fishing pots. Most of the catch is frozen and exported to Japan, but a growing number of
method chefs in the U.S. are choosing spot shrimp for its unique, sweet taste and its texture.
● Catches of spot Bigger spot shrimp, which can average eight to 12 head-on shrimp per pound, produce
prawns in recent years shell-on tails in the 21/25 and 26/30 size grade.
have been at near- The key to a great spot prawn is not overcooking it. It needs only a minute or two
record levels, with one in boiling water to yield the desired firm texture. If you cook it longer, the texture
million pounds landed turns mushy.
in Alaska alone
CONSERVATION NOTES
f all shrimp fishing methods, pots are considered to be the most sustainable, as
O bycatch and environmental effects are minimized. Spot shrimp fisheries are closed
when the females are bearing eggs and during spawning season. In addition, a strict pro-
gram limits the number of fishermen and pots in the fishery. In both British Columbia and
Alaska, catches of spot prawns in recent years have been at near-record levels, with land-
ings of about 4.5 million pounds and one million pounds, respectively. Although the spot
prawn fishery is not currently undergoing assessment by the Marine Stewardship Council,
industry groups are considering applying for certification.
IN SEASON
● Alaska: a short, month-long season SPRING
begins in October, although small open-

ings can take place in winter and spring WINTER SUMMER
if the entire quota is not taken in fall

● British Columbia: spring and summer. FALL
74 Sourcing Seafood
PRODUCT FORM
● Most spot shrimp is frozen raw whole
in one-kilogram boxes
● A few Alaska processors sell raw, shell-on tails
BUYING TIPS
● Most spot prawn is frozen and exported to Japan, where eye appeal is a top priority.
To ensure that spot shrimp retains its brilliant red color, most of it (especially
head-on product) is treated with a sulfite-based, antioxidant preservative.
● Most spot prawn is frozen immediately on the boat, so its quality is
consistently high.
● Spot shrimp is never cheap, but prices are best in fall, just after the Alaskan
season ends.
● Grading can vary among suppliers, so make sure you get an accurate count per
pound and don’t rely on terms such as jumbo or extra large.

Spot Prawn suppliers.
Shrimp, U.S. (farmed)
HIGHLIGHTS
● The U.S. is the largest
importer of farmed
S hrimp is the most consumed seafood in the U.S. To fill this burgeoning
demand, U.S. shrimp buyers have had to rely in large measure on imported
product, primarily from environmentally detrimental farming operations in
shrimp Southeast Asia and Latin America.
● Currently, a handful A small number of U.S. shrimp farmers have been developing better practices for
of U.S. shrimp farms shrimp culture. For example, some of these farmers use closed-system, inland opera-
have begun to produce tions rather than farming shrimp along coastal areas. Some have also received organic
shrimp in a more certification by meeting current U.S. organic standards for livestock, as there is no
environmentally friendly current organic standard for aquaculture. Some of these operations use saltwater,
manner than foreign brackish water, or freshwater to raise Pacific white shrimp (Penaeus vannamei) and
shrimp producers black tiger shrimp (Penaeus monodon), while others grow freshwater shrimp
(Macrobrachium rosenbergii).
Driven by European demand, shrimp farmers in Southeast Asia and Latin America
now produce “certified organic shrimp” in increasing quantities. Although still a very
small as a percentage of overall production, this organic farmed shrimp is expected to
grow rapidly in the future. Labeling this shrimp as organic on the U.S. market is quite
controversial however, as the U.S. has no organic standards for aquaculture. (See the
Glossary for more information on current status of the organic label for seafood.)
CONSERVATION NOTES
ost shrimp-farming practices in Southeast Asia and Latin America have numerous
M environmental and social effects, such as destruction of important coastal habitat,
spread of wastes and antibiotics into the surrounding environment, and competition for
land. Several organizations are working to develop better shrimp-farming standards and
practices, which may result in a greater supply of shrimp farmed with less harmful environ-
mental impact.
IN SEASON
● Highly seasonal, with fresh shrimp SPRING
available in fall (some farms only

sell locally). WINTER SUMMER
FALL
76 Sourcing Seafood
PRODUCT FORM
FRESH:
● Live
● Whole
● Headless (shell on or off)
FROZEN:
● Headless (shell on or off)
BUYING TIPS
● Buying shrimp from inland shrimp farmers in the U.S. may be frustrating at first.
Many farmers are small mom-and-pop operations that may or may not answer the
phone regularly; however, perseverance can pay off in the form of fresh sweetwater
shrimp with a local cache.
● Expect to pay a premium for organic shrimp. In the U.S. in particular, shrimp farm-
ing is an expensive and risky undertaking, and producers have to receive a substan-
tial enough premium to stay in business. Imported organic shrimp is considerably
cheaper because the farms producing it have much lower production costs.
HOW IS U.S. FARMED SHRIMP DIFFERENT?

Recently, a handful of U.S. shrimp farms have begun to farm shrimp in a more envi-
ronmentally friendly manner. Some U.S. farms use recirculating closed-water systems
and rear shrimp in tanks, thus eliminating discharge issues; others use ponds located
in inland areas and treat effluent by using settling ponds or use the effluent as a
natural fertilizer for irrigating plants. Several U.S. shrimp farms have received organic
certification for meeting U.S. Department of Agriculture (USDA) standards for
organic livestock, at least until U.S. standards are developed for organic aquaculture.
See page 129 for the list of U.S.

farmed shrimp suppliers.
Sole, Pacific
HIGHLIGHTS
● Dover and English sole
are the most popular
P acific sole is a catchall descriptor for a number of flatfish that are caught in the
waters off Alaska, British Columbia, Washington, Oregon, and California.
Pacific sole is not true sole but is related more closely to the flounder. Whether called
types of sole in the U.S. flounder, flatfish, or sole, the Pacific species are abundant in Alaska and can be an
excellent substitute for the more scarce Atlantic flatfish.
Yellowfin sole (Limanda aspera): The most plentiful, and smallest, of the Pacific
sole, yellowfin is taken by factory trawlers fishing the Bering Sea. Since this flounder
averages less than a pound, it results in a small, two- to four-ounce fillet. Most yel-
lowfin is frozen at sea as headed and gutted fish and sent to China, where it is thawed
and filleted before being re-exported to the U.S.
Rock sole (Pleuronectes bilineatus): Larger than yellowfin, rock sole is also caught
by trawlers in the Bering Sea, with females and roe sent to Japan and males sent to
China for reprocessing into fillets.
Flathead sole (Hippoglossoides elassodon): Larger than many of the Pacific sole,
flathead yields four- to six-ounce fillets that are very white with a firm texture and
most closely resemble true European sole.
Alaska plaice (Pleuronectes quadrituberculatus): Although it is caught almost
exclusively as bycatch, Alaska plaice is readily available. A larger-sized flounder that
CONSERVATION NOTES
ince 1987, U.S. groundfish catches in the Bering Sea—which include sole, pollock, and
S cod—have been limited to a two million metric ton ecosystem cap. Since fishermen
prefer more profitable species like pollock and cod, these flatfish, including sole, have been
fished far below their allowable catch levels, ensuring an abundant flatfish population.
While flatfish populations in this region seem to be doing well, fishing methods for
Pacific sole are a concern. Sole is caught by bottom trawls, which generally have negative
effects on seafloor habitat.
IN SEASON
● Available periodically throughout SPRING
the year.
WINTER SUMMER
FALL
78 Sourcing Seafood
PRODUCT FORM
FRESH:
● Whole, headed and gutted; dressed (head-on, boneless)
● Fillets (west coast)
FROZEN:
● Skinless, boneless fillet (usually twice-frozen), in block form or individually frozen (IQF)
● Whole, headed and gutted; dressed (head-on, boneless)
yields six- to eight-ounce fillets, this fish is considered to be one of the better-quality
flatfish caught off Alaska.
Dover sole (Microstomus pacificus): Not to be confused with the European Dover
sole (Solea vulgaris), the Pacific Dover sole is larger in size (reaches eight pounds but
usually caught at two pounds or smaller) but lacks the subtle flavor and firm texture
of its European relative.
Rex sole (Errex zachirus): Available in limited quantities, rex sole has a taste and
texture similar to the East Coast gray sole and is often cooked whole.
BUYING TIPS
● Quality of flatfish varies greatly; the highest-quality fillets should have uniform
color and no bruising.
● When buying Alaska plaice, skinless is best as the skin of this fish harbors bacteria
that can generate an undesirable odor.
ASSOCIATIONS
Web Site: www.alaskaseafood.org, Email: info@alaskaseafood.org • The Institute promotes all major Alaska seafoods,
including North Pacific sole. The ASMI Web site contains a variety of useful information, including recipes, promotional
materials and a directory of Alaskan sole suppliers.

1900 W. Emerson St. #205, Seattle, WA 98119, Phone: 206–281–1667, Web Site: www.pspafish.net,
Email: info@pspafish.net • The Pacific Seafood Processors Association represents the interests of floating and shore-
based processors operating from Oregon to the North Pacific.

Pacific sole suppliers.
Striped Bass, Wild & Hybrid
HIGHLIGHTS
● Striped bass along
the Atlantic coast were
S triped bass (Morone saxatitis) is a popular east coast commercial and recre-
ational fish. Hybrid striped bass—which results from crossing striped bass
with white bass (M. chrysops)—has a similar appearance to wild striped bass, but it
formally declared can be distinguished by its disjointed stripes, different from the smooth, uninterrupt-
restored in 1995 after ed stripes of the wild striped bass. The market size of hybrids is about one to three
being severely depleted pounds. Hybrid striped bass has a mild texture and a milder flavor than that of its
during the 1980s by wild cousin.
overfishing and poor Commercial fishermen catch striped bass with a variety of gear, including gill nets,
water quality pound nets, haul seines, and hook and line.
● About two-thirds of the Hybrid striped bass are grown in freshwater tanks, ponds, and raceways in a num-
striped bass sold in ber of states. The largest U.S. facility, in the California desert, recycles 85 percent of
markets is produced the water it uses, and accounts for 30 percent of the total U.S. supply. Farming in
by aquaculture and inland freshwater ponds also involves minimal environmental risk. A carnivorous
referred to as hybrid species, hybrid striped bass is raised on a diet that typically contains 18–35 percent
striped bass fish meal (which is of some concern, as hybrid striped bass require additional wild
fish for feed), with the remainder as grain-based proteins.
CONSERVATION NOTES
triped bass spawn in freshwater, making wetlands habitat a critical element in sustain-
S ability. At one time the Chesapeake Bay region accounted for nearly 90 percent of the
striper nursery ground. After record catches of almost 15 million pounds in 1973, catches
of stripers fell to less than one million pounds by 1990. Thanks to conservation efforts,
stocks have rebounded and the annual catch has remained steady over the past six years
at approximately six million pounds. Currently, commercial and recreational fisheries are
considered well managed and not overfished.
IN SEASON
● Wild: Fished year-round, peak season SPRING
is March through June or July.

● Hybrid: Produced year-round, although WINTER SUMMER
production is heaviest in fall, when

pond growers in the southeastern U.S. FALL
collect fish before winter, when the

growth rate of the hybrid halts.
80 Sourcing Seafood
PRODUCT FORM
WILD:
● Fillets
HYBRID:
● Live
● Fresh whole
● Fresh fillets (year-round)
BUYING TIPS
● Hybrids grown in earthen ponds can have a muddy taste if growers do not moni-
tor water quality.
● While hybrid striped bass prices are relatively stable, there are some good buys in
the eastern U.S. from time to time when growers harvest their entire ponds.
● Expect to pay more for hybrid striped bass raised in closed-circulation systems, as
production costs are higher.
AVAILABILITY OF HYBRIDS
The supply of hybrid striped bass is limited and is priced accordingly. Approximately
12 million pounds (live weight) of hybrid striped bass are farmed in the U.S. annually.
Supply has grown very slowly over the past decade and is unlikely to increase signifi-
cantly in the near future.
HEALTH
ADVISORY
There are numerous state
and local advisories cau-
tioning all women, men,
and children about con-
sumption of wild striped
bass due to PCBs, mercu-
ry, and pesticides.
Striped bass suppliers.
Sturgeon, White (farmed)
Acipenser transmontanus
HIGHLIGHTS
● White sturgeon is also
called Pacific sturgeon,
S turgeon, the largest of the bony fish, is easily recognized by its five rows of
bony plates, called scutes, along its body: one row along the mid-back, one
along the middle, and one along the lower body on each side. Various species are
Oregon sturgeon, found in U.S. waters and include, for example, Atlantic and shortnose sturgeon along
Columbia sturgeon, the East Coast; gulf sturgeon throughout the Gulf of Mexico; and white sturgeon
and Sacramento along Pacific shores. While sturgeon is especially known for caviar, some sturgeon
sturgeon meat is served smoked, canned, or fresh.
● The largest wild white Similar to its Caspian cousin, various populations of sturgeon, including white
sturgeon on record sturgeon, are in danger of extinction in North Americas as a result of overfishing, loss
weighed more than of habitat, and restricted access to spawning areas because of dams and pollution.
1,500 pounds and The greatest numbers of white sturgeon are in the lower Columbia River, where com-
was 20 feet long mercial fishing is allowed. Even though this one population is abundant and stable,
● Sturgeon grow only there is some risk of collapse due to its vulnerability to overexploitation and changes
about one inch per in the environment.
year, but it can live The good news is that sturgeon—primarily white sturgeon—is now farmed along
100 years or more, the U.S. West Coast in freshwater, closed-system tanks that release minimal effluent
allowing it to grow to into surrounding waterways. Farmed white sturgeon is generally smaller than its
mammoth size wild cousins and can take ten to twelve years to reach a marketable size (about ten
pounds). Farmed sturgeon has a firm, steak-like texture and a very mild flavor. When
cooked, sturgeon meat appears to be almost white.
See Caviar for more information on ocean-friendly, farmed white sturgeon caviar.
CONSERVATION NOTES
onservation organizations recommend farmed white sturgeon (and white sturgeon
C caviar) as a better environmental choice than wild-caught sturgeon, including the highly
sought after Caspian sturgeon (and their caviar). It is hoped this relatively new supply of
farmed sturgeon will help relieve pressure on wild stocks.
IN SEASON
● Processed to order year-round SPRING
WINTER SUMMER
FALL
82 Sourcing Seafood
PRODUCT FORM
FRESH:
● Bullets (head, tail, fins, spines removed)
● Steaks
● Fillets
BUYING TIPS
● White sturgeon’s internal skeleton is composed of cartilage instead of bone,
making it ideal as a steak or fillet.
● Most buyers purchase bullets to optimize portions by performing the final cut
themselves.
● Farmed sturgeon can have a muddy taste if a farm does not monitor water quality
appropriately.

White sturgeon suppliers.
Tilapia, U.S. (farmed)
HIGHLIGHTS
● All tilapia found in the
U.S. market is farmed
T ilapia, or “St. Peter’s fish,” is a living relic. References to and drawings of tilapia-
like species date to the time of pharaohs. Some biblical scholars believe that the
fish Jesus multiplied in the Sea of Galilee was none other than tilapia, and tilapia
● Fresh is usually from farming may predate the farming of any other fish species.
Latin America (mostly Tilapia’s mild taste, adaptability, and relatively low cost have led it become one of
Ecuador) the top 10 seafoods consumed in the U.S. Today, tilapia is farmed on a large scale in
● Frozen is almost more than 50 countries, with an annual production of approximately 1.4 million
always from Asia metric tons. Most farms are freshwater, although tilapia can survive in both fresh and
(mostly China) brackish water.
● Most common Most tilapia is grown in relatively high-density earthen ponds; however, some farms
species: Nile tilapia use floating cages in lakes or estuaries. In the U.S., tilapia producers also use extremely
and Mozambique environmentally responsible systems, known as closed recirculating systems.
tilapia
CONSERVATION NOTES
ilapia is a plant eater and can grow quite well on a grain-based diet, so it places no
T additional pressure on wild fish populations, although some farmers do add a small
amount of fish meal to their feed. The feed conversion ratio for tilapia is excellent, ranging
from 1.2 to 1.7 pounds of dry feed per one pound of tilapia.
Several tilapia growers in the U.S. and Asia are attempting to develop organic tilapia.
This product will likely not be available in the U.S., however, until final farmed standards for
organic seafood are in place.
IN SEASON
● Available year-round SPRING
WINTER SUMMER
FALL
84 Sourcing Seafood
PRODUCT FORM A TILAPIA
FRESH: FRATERNITY
● Live Some tilapia farmers
● Whole treat their fingerlings with
● Fillets methyl testosterone (MT),
a hormone that ensures
* U.S. farmers usually produce only fresh whole or live fish, due to strong the entire crop is male.
competition with imported fillets. They do this to eliminate
breeding, which reduces
FROZEN: the growth rate of the fish.
● Whole While the hormone is
● Fillets, including value-added, marinated and breaded fillets excreted from the fish
within a month and is
* Tilapia fillets are usually available in graded sizes of 3–5 ounces, 5–7 ounces deemed safe by the U.S.
(most common), and 7–9 ounces. Food & Drug Administration,
some buyers have
stopped buying tilapia
BUYING TIPS treated with MT. Tilapia
● Tilapia tastes like the water in which it’s raised. The best quality tilapia has a very farmers are currently
clean taste. researching alternatives
● Ecuadorian producers sell mostly deep-skinned fillets with the brown fat layer to MT treatments.
removed, while Latin American producers leave the fat layer intact. Skin color
varies but is unrelated to flesh color or taste
● Nile tilapia, known as nilotica or black tilapia, has dark skin. Mozambique tilapia,
or red tilapia, has reddish skin.
● Most Asian producers treat frozen fillets with carbon monoxide to give it a reddish-
pink hue. These fillets are often sold as sashimi-quality izumi dai (snapper) tilapia,
although they are almost never true sashimi quality and definitely not snapper.
ASSOCIATIONS
American Tilapia Association
111 W. Washington St., Suite 1, Charles Town, WV 25414, Phone: 304–728–2167,
Web Site: www.ag.arizona.edu/azaqua/ata.html • Provides general information, including contact information for
local growers

Tilapia suppliers.
Trout, Rainbow (farmed)
Oncorhynchus mykiss
HIGHLIGHTS
● All rainbow trout in the
U.S. market is farmed
T here are two types of rainbow trout in the wild: those that live in freshwater and
those that are seagoing. Seagoing rainbow trout, known as “steelhead,” return
to their natal river to spawn, but unlike Pacific salmon, these trout return to the
● Rainbow trout is the ocean after they spawn.
most common trout in European monks started the tradition of farming trout almost four centuries ago,
the market although trout farming really took off in the second half of the 20th century. Today,
● Other, less readily all commercial rainbow trout in U.S. markets is farmed. You might catch wild “steel-
available farmed head” in your local market, but it’s pretty rare.
choices: brown trout If the rainbow trout in your market is from the U.S., there’s a good chance it was
and brook trout grown in concrete raceways (which provide fish with the constantly flowing water they
need to thrive). In 2003, more than 68 percent of the market-size trout sold in the U.S.
originated from the Magic Valley region along Idaho’s Snake River Canyon. Western
North Carolina is also a center of trout farming, with more than 60 commercial farms.
Outside the U.S., as much as one-third of trout is grown in saltwater net pens or
cages; trout farmed in this manner is sold as “steelhead” or “salmon-trout.” Future
increases in U.S. trout supply are likely to be trout farmed in this manner from Chile
and Peru. This is of concern since net pen and cage systems can have harmful
environmental impacts, which include polluting local waterways with fish feces and
uneaten feed.
CONSERVATION NOTES
onservation organizations give a good mark to rainbow trout raised in freshwater
C ponds or raceways. Still, there is some concern over waste from farms entering local
waterways. Currently, the U.S. EPA is tasked with managing effluent from trout farming
operations, and states such as Idaho have taken on this task at the state level.
IN SEASON
● Available year-round, although smaller SPRING
regional producers may not have con-

sistent supply WINTER SUMMER
FALL
86 Sourcing Seafood
PRODUCT FORM YOU ARE WHAT
FRESH AND FROZEN:* YOU EAT
● Whole, eviscerated with head on Currently, farmed trout
● Whole boned (head-on, backbone removed but pinbone-in) is fed feed that includes
● Skin-on, pinbone-in fillets wild fish meal and fish oil,
● Skin-on, boneless fillets which puts some pressure
● Smoked, fresh only on wild fish populations.
Periodic inclusion of
* Fresh and frozen rainbow trout is available year-round, through distributors antibiotics and pigments
* A number of online wholesalers also offer fresh and frozen trout products in the feed may also con-
cern some buyers. If you
share this concern, look
BUYING TIPS for regional trout farmers
● Extremely controlled production and processing of farmed trout results in a who avoid animal-based
uniformly high-quality product. feeds and limit or elimi-
● For a more regional emphasis, look for locally grown trout in your area. Many nate antibiotics and
local trout growers, however, sell only on-site or through local farmers markets. synthetic pigments.
● Buyers should be aware that trout raised in earthen ponds may develop an “off-
flavor” from algae if the pond is not managed correctly or if the trout is not tested
before going to market.
● Rainbow trout meat is mild, with a delicate, almost nutlike flavor. Its flesh can be
white, pink, or orange. When cooked, trout meat has a delicate flake and a pale
coloration.
ASSOCIATIONS
U.S. Trout Farmers Association
111 West Washington St., Ste. 1, Charles Town, WV 25414, Phone: 304–728–2189, Fax: 304–728–2196,
Web Site: www.ustfa.org, Email: ustfa@frontiernet.net • The United States Trout Farmers Association Web site lists
local trout producers as well as recipes and other information on trout farming.

Rainbow trout suppliers.
Tuna, Ahi (Yellowfin & Bigeye)
Thunnus albacares and T. obesus
HIGHLIGHTS
● Pole-caught ahi results
in significantly less
F ound throughout the warm waters of the world, yellowfin tuna (Thunnus
albacares) is best known in a can (as light meat tuna) although it is also popular
eaten raw or lightly seared. High-quality yellowfin and bigeye tuna (Thunnus obesus)
bycatch than purse are both marketed using their Hawaiian name, ahi. The largest tuna fishery in the
seined or longlined ahi U.S. takes place in the waters off Hawaii, where about 10 million pounds of ahi tuna
are landed each year, about 75 percent of which is bigeye. Yellowfin and bigeye can
grow to over 400 pounds, but most of the commercial catch consists of fish that are
less than 100 pounds.
Approximately 80 percent of eastern Atlantic yellowfin is caught by purse seiners,
with smaller quantities caught in the western Atlantic and Pacific, most of which ends
up in cans. While purse seine vessels have had to adopt fishing methods to substan-
tially reduce dolphin mortality, incidental catch is still high. There is also a bigeye
seine fishery off the west coast of South America that targets immature tuna.
In the U.S., approximately 70 percent of yellowfin catch is longlined. In 2002 and
2003, Hawaii tuna catches were at near record levels. In an effort to reduce turtle and
sea bird bycatch the longline fleet has been forced to alter fishing methods.
CONSERVATION NOTES
he most recent recommendations from conservation groups list pole- or troll-caught ahi
T as a best environmental choice, since yellowfin and bigeye populations have been sta-
ble and these fishing methods minimize bycatch. Conservation groups are more cautious in
their recommendation of longline ahi, due to concern over bycatch associated with this type
of gear. New evidence suggests that bigeye and yellowfin tuna in the Pacific cannot sustain
additional fishing pressure.
IN SEASON
● Available year-round SPRING
WINTER SUMMER
FALL
88 Sourcing Seafood
PRODUCT FORM
FRESH:
● Whole loins or chunks of loins in a
specified weight
FROZEN:
● Steaks and whole loins; available treated with tasteless smoke
(prevents browning of flesh) or untreated
BUYING TIPS
● Buying fresh ahi can be tricky because grading is very subjective and prices vary
widely, depending on grade.
● Top sashimi–grade, fresh ahi is almost always shipped to Japan and brings a
premium price.
● Best buys on ahi are normally in late summer and early fall, when Hawaiian
catches peak.
● For frozen ahi, it’s best to stick with the tasteless smoke product because the
alternative is fish that has been treated with carbon monoxide (CO), which can HEALTH
be used to enhance the color of lower-grade tuna. ADVISORY
● Very limited amounts of pole-caught ahi are available in the market. Consumption advisory
According to the U.S.
Food & Drug
Administration:
their intake to four
meals per month
● Men should limit their
intake to three meals
per month
should limit their
intake to one meal
per month
should limit their
intake to two meals
per month
Ahi suppliers.
Tuna, Albacore
Thunnus alalulunga
HIGHLIGHTS
● Albacore tuna is the
only canned tuna that
W hile commonly known as the white meat tuna in a can, albacore tuna is
also available fresh and frozen as firm, meaty, omega-3-rich steaks.
Albacore is a medium-size tuna averaging 10 to 40 pounds in the commercial
is allowed to be mar- catch. Depending on its size, albacore meat is either light brown or bright pinkish
keted with the “white” red. Off the west coast of the U.S., trollers fish for small albacore that have light
label, rather than the brown meat. Albacore caught by longline in the South Pacific and Hawaii is usually
other, familiar “light” larger and its meat is pinkish red instead of light brown. Longlined albacore is often
label marketed under its Hawaiian name, tombo or tombo ahi. Both large and small albacore
● The U.S. is the largest are popular served raw.
market for canned While frozen albacore is widely available, obtaining fresh or frozen troll-caught
tuna in the world fish may require a little extra effort. During the fishing season, many West Coast fish-
ermen sell their catch directly to consumers at major fishing ports in Washington,
Oregon, and California.
CONSERVATION NOTES
lbacore tuna is widely dispersed and does not “school” in dense quantities like other
A tuna. Thus most albacore is caught by longline fishing or trolling, rather than by purse
seine. Longline fishing for tuna in the South Pacific and Hawaii is of major concern to
conservation groups and some scientists because it results in the bycatch of endangered
species such as sea turtles and sharks, in addition to many species of billfish, seabirds,
and marine mammals. Trolling results in much less bycatch than longlining.
As is the case with other tuna (and most other migratory, pelagic fish) there is no set
quota for albacore even though albacore populations in the North Atlantic are considered
overfished.
IN SEASON
● Troll-caught albacore from the west SPRING
coast of the U.S.: mid-summer to early

fall, peak in July and August WINTER SUMMER
● Tombo albacore: available year-round

from importers FALL
90 Sourcing Seafood
PRODUCT FORM
FRESH:
● Loins and steaks, headed and gutted (imported)
FROZEN:
● Loins and steaks, whole fish (limited)
BUYING TIPS
● Fresh troll-caught albacore should be bled on landing to produce the highest quality
tuna. This process causes the flesh to remain lighter in color and more appealing.
If you can see flecks of blood (“ants” in industry jargon), the fish was not bled.
● All canned albacore is not created equal. Imported canned albacore is cooked
twice: large canneries cook the fish, pick the meat, can it, and cook it again. On the
west coast of the U.S., most albacore canneries are small operations that put raw HEALTH
albacore chunks in the can, then cook them in their own juices. ADVISORY
HISTAMINE WARNING due to mercury level.
Albacore, along with other tuna, contains the amino acid histidine in its flesh, which According to the U.S.
turns into the common allergen histamine after the fish dies. A toxin, histamine can Food and Drug
cause mild to severe allergic reactions in individuals with sensitivity to this allergen. Administration:
Proper handling of albacore is essential for food safety; albacore stored above 40oF ● Women should limit
for an extended period will produce histamine (production is faster at higher temper- their intake to three
atures). Histamine cannot be eliminated by cooking, freezing, or smoking contami- meals per month
nated fish. ● Men should limit their
intake to two meals
per month
● Children 0–12 should
limit their intake to
one meal per month
ASSOCIATIONS In contrast, a 2003
Western Fishboat Owners Association (WFOA) Oregon State University
P.O. Box 138 , Eureka, CA 95502, Phone: 707–443–1098, Fax: 707–443–1074, Web Site: www.wfoa-tuna.org,
study found that west
Email: wfoa@cox.net • A California-based nonprofit organization representing 400 family owned hook-and-line (troll)
albacore fishing boats, including fishermen from California, Oregon, Washington, British Columbia, Alaska, Hawaii, Tahiti, coast troll-caught albacore
and New Zealand. The WFOA assists in promoting troll-caught albacore tuna. For a list of albacore fishermen who sell has low levels of mercury
their fish direct, visit www.albatuna.com.
in its edible flesh, well
within international
Email: fishlifr@aol.com • A federation of port and fishermen’s associations from San Diego to Alaska, assuring fisher- standards for mercury
men’s rights and fighting for the survival of commerical fishing as a way of life. levels in fish.
Albacore suppliers.
Sourcing Seafood
Sourcing Seafood
Supplier Director y
By Species
ABALONE (FARMED):
There are currently only a few U.S. producers of farmed
abalone, but farmers in Hawaii and British Columbia may
have product to offer in the near future.
The Abalone Farm THE ABALONE FARM

P.O. Box 136
Cayucos, CA 93430 USA Established in 1968, The Abalone Farm is the largest and
Contact: Brad Buckley oldest producer of California red abalone in the U.S.
P: 805–995–2495
F: 805–995–0236 The company’s sustainable farming technology includes its
team@abalonefarm.com, www.abalonefarm.com own hatcheries and growout tanks that use water pumped
from the nearby ocean. Kelp is harvested from nearby
Raises California red abalone (H. rufescens). Offers live 3.5- beds to feed the abalone under a regulatory system that
ounce abalone (four to five abalone per pound) and abalone protects kelp beds. Because of monitoring by various
steaks. Contact The Abalone Farm directly to identify local government agencies and the ecologically sensitive nature
distributors. Product can be purchased online as well. of abalone, The Abalone Farm’s aquaculture methods are
recognized as environmentally friendly. Products include
Big Island Abalone Ocean Rose®live abalone and tenderized steaks.
192 Nickerson St. Ste. 305
Seattle, WA 98109 USA P.O. Box 136
Contact: H. Arai Cayucos, CA 93430 USA
P: 206–282–9638 Contact: Brad Buckley
F: 206–282–9749 P: 805–995–2495
harai@bigislandabalone.com, www.bigislandabalone.com F: 805–995–0236
team@abalonefarm.com, www.abalonefarm.com
Big Island Abalone raises the northern Japanese abalone
(Haliotis discus hannai). The company sells live abalone (80-
and 100-gram sizes) in the U.S. and exports to Asia. ARCTIC CHAR:
Arctic char can be hard to find—it’s expensive and is not
Monterey Abalone Company carried by many seafood distributors. To locate an Arctic
160 Municipal Wharf #2 char supplier contact the following producers:
Monterey, CA 93940 USA
P: 831–646–0350 Agassiz Aqua Farms
F: 831–646–0350 277 Lakeshore Rd. E Ste. 205
trevor@montereyabalone.com, www.montereyabalone.com Oakville, ON L6J 1H9 Canada
P: 877–423–2427
Specializes in live abalone and can ship overnight to most www.icechar.com
U.S. destinations. Visit the Web site for order forms and
instructions. Marketed under the “Ice Char” brand, Agassiz Aqua Farms
has a production facility in Manitoba, Canada, that uses
concrete tanks and springwater. The company claims that
no antibiotics or chemical agents are used in the farming
process, the water is reused, and the waste products are
recycled for organic fertilizers.

Burhop’s Seafood
1515 Sheridan Rd.
Wilmette, IL 60091 USA
Contact: Jeff Burhop
P: 847–256–6400
F: 847–901–4017 CAROLINA CLASSICS CATFISH
www.burhops.com
The largest catfish farm outside the Mississippi Delta
Icelandic USA Inc. region, Carolina Classics Catfish was established in 1986
501 Merritt #7 in eastern North Carolina.
Norwalk, CT 06851 USA
Contact: Tom Sherman A vertically integrated company, Carolina Classics owns its
P: 203–852–1600 own feed mill and processing plant to ensure customers
F: 203–229–2228 receive the best-tasting, freshest catfish on the market
tsherman@icelandic.com (for chefs), www.icelandic.com today. Close proximity to major population centers in the
Northeast means fish that was swimming in the morning
Icelandic offers frozen fillets and portions from farmed can be on a consumer’s plate the next day. Carolina Classics
Icelandic char. sells fresh and frozen whole IQF catfish and fillets.
West Virginia Aqua LLC P.O. Box 10

P.O. Box 1706 Ayden, NC 28513 USA
Logan, WV 25601 USA P: 252–746–2818
P: 304–752–7006 F: 252–746–3947
www.isisarcticchar.com ddering@ccatfish.com, www.ccatfish.com
West Virginia Aqua currently produces about 10,000

pounds of Arctic char per week in 15 tanks using water Burhop’s Seafood
pumped up from abandoned coal mines. Sold under the 1515 Sheridan Rd.
Isis Arctic Char brand, West Virginia Aqua offers head-on Wilmette, IL 60091 USA
gutted fish and fillets. Contact: Jeff Burhop
P: 847–256–6400
F: 847–901–4017
CATFISH, U.S. (FARMED): www.burhops.com
Catfish is widely available through most fresh and frozen
distributors. Some smaller operations have their own pro- Carolina Classics
cessing plants, while many larger processors are part of a P.O. Box 10
cooperative. Ayden, NC 28513 USA
P: 252–746–2818
America’s Catch F: 252–746–3947
P.O. Box 584 ddering@ccatfish.com, www.ccatfish.com
Itta Bena, MS 38941 USA
P: 800–242–0041 ConFish Inc./Countr y Select Catfish
F: 662–254–9776 P.O. Box 271
solons@catfish.com, www.catfish.com Isola, MS 38754 USA
P: 662–962–3101
Aquafarms F: 662–962–0114
7095 E 134 Rd. sales@countryselect.com, www.countryselect.com
Holdenville, OK 74848 USA
P: 405–379–7227 Delta Pride Catfish
F: 405–379–2648 P.O. Box 850
Indianola, MS 38751 USA
P: 662–887–5401
F: 662–887–5950
pwalker@deltapride.com, www.deltapride.com
94 Sourcing Seafood
EcoFish, Inc. Simmons Farm Raised Catfish
78 Market St. 2628 Erikson Rd.
Portsmouth, NH 03801 USA Yazoo City, MS 39194 USA
P: 603–430–0101 (877–214–FISH) P: 662–746–5687
F: 603–430–9929 F: 662–746–8625
www.ecofish.com jmiller@simmonscatfish.com, www.simmonscatfish.com
EcoFish offers a variety of seafood products. Southern Pride Catfish

For a complete list, see their profile on page 133. P.O. Box 436
Greensboro, AL 36744 USA
Fish Breeders of Idaho P: 800–343–8046
P.O. Box 479 F: 334–624–5770
Hagerman, ID 83332 USA info@americanprideseafoods.com, www.southernpride.net
P: 208–837–6114
F: 208–837–6254 SouthFresh Catfish Processors
fpi@fmt.org P.O. Box 1238
Oxford , MS 38655, USA
Haring’s Pride P: 662–513–5484
681 Pete Haring Rd. F: 662–513–0444
Wisner, LA 71378 USA info@southfresh.com, www.southfresh.com
P: 800–467–3474
info@haringspridecatfish.com, www.haringspridecatfish.com
CAVIARS, AMERICAN
Hear tland Catfish American caviar producers offer many great tasting, envi-
55001 Highway 82W ronmentally-friendly choices in caviar. Be aware that some
Itta Bena, MS 38941 USA suppliers may have limited availability.
P: 662–254–7100
F: 662–254–7155
dan@heartlandcatfish.com, www.heartlandcatfish.com
Prairie Lands Seafood

P.O. Box 235
Pinckneyville, IL 62274 USA SUNBURST TROUT COMPANY
P: 618–357–3474
F: 618–357–6808 Lots of fast-flowing, pristine water from the mountains
of western North Carolina is the key to the success of
Pride of the Pond Sunburst Trout Company.
P.O. Box 609, Hwy. 4
Tunica, MS 38676 USA Today, Sunburst Trout produces a variety of the highest-
P: 800–421–6124 quality red trout products, including fresh fillets, hot and
F: 662–363–2970 cold hickory-smoked boneless trout fillets, trout caviar, and
trout cakes. Sunburst Trout takes pride in being environ-
Pride of the South mentally friendly; the company uses only feeds that are
1075 Highway 388 low in phosphorus, and all processing waste is made into
Brooksville, MS 39739 USA compost and sold to local farmers for a nominal fee.
P: 662–738–5000
F: 662–738–4040 128 Raceway Pl.
pots@catfish.com Canton, NC 28716 USA
P: 828.648.3010
Prime Line Catfish F: 828.648.9279
Rt. 1, Box 132A, Millington-Binnsville Rd. info@sunbursttrout.com, www.sunbursttrout.com
Scooba, MS 39358 USA
P: 662–476–8436
F: 662–746–8625

CAVIAR, PADDLEFISH (FARMED): Alaskan Marine Resources
P.O. Box 1976
Collins Caviar Cordova, AK 99574 USA
925 W Jackson Blvd. Contact: Charles Smith
Chicago, IL 60607 USA P: 425–868–7167
P: 800–226–0342 F: 425–868–9764
cavco@collinscaviar.com, www.collinscaviar.com akmarrsc@yahoo.com
Osage Catfisheries, Inc. AQE Fishermen’s Market

1170 Nichols Rd. 473 B Katlian St.
Osage Beach, MO 65065 USA Sitka, AK 99835 USA
Contact: Steve Kahrs P: 877–392–5386
P: 573–348–2305 F: 907–747–6155
F: 573–348–1895 aqe@gci.net, www.baranofbite.com
fishery@usmo.com, www.osagecatfisheries.com
Arpeggio’s
P.O. Box 1039
CAVIAR, SALMON (WILD): Cordova, AK 99802 USA
P: 907–424–3141
10th & M Seafoods F: 206–283–6165
1020 M St. chris@arpeggios.com, www.arpeggios.com
Anchorage, AK 99501 USA
Contact: Rob Winfree Burhop’s Seafood
P: 800–770–2722 1515 Sheridan Rd.
F: 907–272–1685 Wilmette, IL 60091 USA
TenMSea@Alaska.net, www.10thandmseafoods.com Contact: Jeff Burhop
P: 847–256–6400
Airfresh Seafoods F: 847–901–4017
P.O. Box 2523 www.burhops.com
Gig Harbor, WA 98335 USA
Contact: Joe Stensgar Canadian Fishing Company
P: 253–851–5717 Foot of Gore Ave.
F: 253–851–5758 Vancouver, BC V6A 2Y7 Canada
sellfish@airfreshseafoods.com P: 604–681–0211
sales@canfisco.com, www.goldseal.ca
Alaska Hook & Line Seafoods
P.O. Box 1172 Coal Point Seafood Company
Sitka, AK 99835 USA P.O. Box 674
Contact: Dan Stockel Homer, AK 99603 USA
P: 907–747–7115 Contact: Nancy Hillstrand
F: 907–747–7113 P: 907–235–0779
hookak@ptialaska.net fish@alaska.net, www.welovefish.com
Alaska Seafood Company Collins Caviar

5434 Shaune Dr. 925 W Jackson Blvd.
Juneau, AK 99801 USA Chicago, IL 60607 USA
P: 907–780–5111 P: 800–226–0342
F: 907–780–5140 cavco@collinscaviar.com, www.collinscaviar.com
alaskaseafoodcompany@acsalaska.net,
www.alaskaseafoodco.com Cossack Caviar
P.O. Box 267
LaConnor, WA 98257 USA
Contact: Leis Carlson
P: 360–466–0176
F: 360–466–1029
npetzold@lonetreesf.com, www.cossackcaviar.com
96 Sourcing Seafood
Deep Creek Custom Packing Inc. CAVIAR, TROUT (FARMED):
P.O. Box 229
Ninilchik, AK 99639 USA
Contact: Jeff Berger
P: 907–567–3980
F: 907–567–1041
dccp@ptialaska.net, www.deepcreekcustompacking.com
BLIS LLC
Interior Alaska Fish Processors
2400 Davis Rd. BliS offers discriminating chefs and retailers Omble de
Fairbanks, AK 99701 USA Fontaine, a semiwild smoked brook trout and roe drawn
P: 907–456–3885 from proprietary brood stock.
F: 907–456–3889
akhunt@ptialaska.net, www.santassmokehouse.com The trout is fed a diet of specially formulated feed and
allowed to swim free in low-density, spring-fed limestone
Nor thern Keta Caviar Co. ponds enriched with a natural population of freshwater
2601 Channel Dr. shrimp and mayflies. In addition, BliS offers wild steelhead
Juneau, AK 99801 USA and salmon caviar from sustainable fisheries. When sourc-
Contact: Elisabeth Babich ing a product, BliS first learns about the condition of the
P: 907–586–6095 fish habitat and then determines if it can be brought to
F: 907–586–6094 market according to the company’s ethical and sustainable
caviar@alaska.net, www.northernketa.com standards.
Snug Harbor Seafoods 250 Parkway Dr., Ste. 150

P.O. Box 701 Lincolnshire, IL 60069 USA
Kenai, AK 98611 USA P: 847–325–5482
Contact: Brenda Stoops sstllrd@aol.com, www.bliscaviar.com
P: 907–283–6122
F: 907–283–6127
snug@alaska.net, www.snugharborseafood.com Blis Caviar
263 Washington Blvd. #2
Wild Alaska Smoked Salmon & Seafood Oak Park, IL 60302 USA
P.O. Box 2140 Contact: Steve Stellard
Kodiak, AK 99615 USA P: 708–660–9345
Contact: Jamie Fagan F: 708–660–9345
P: 907–486–6772 sstllrd@aol.com, www.bliscaviar.com
F: 907–486–5530
Jamie@smoked-fish.com, www.smoked-fish.com Collins Caviar
925 W Jackson Blvd.
Woodbine Alaska Fish Company Chicago, IL 60607 USA
P.O. Box 39 P: 800–226–0342
Monroe, WA 98272 USA cavco@collinscaviar.com, www.collinscaviar.com
Contact: Michael Lee
P: 360–805–5510 Fish Breeders of Idaho
F: 360–805–5460 P.O. Box 479
Woodbine@rickadee.net, www.woodbinealaska.com Hagerman, ID 83332 USA
Contact: Leo Ray
P: 208–837–6114
F: 208–837–6254
fpi@fmt.org

Sunburst Trout Company Mountain Lake Fisheries
128 Raceway Pl. P.O. Box 1067
Canton, NC 28716 USA Columbia Falls, MT 59912 USA
Contact: Sally Eason Contact: Ron Mohn
P: 800–673–3051 P: 406–892–2247
www.sunbursttrout.com F: 406–892–2077
mtlkfish@whitefishcaviar.com, www.whitefishcaviar.com
CAVIAR, WHITE STURGEON

(FARMED): CLAMS:
Cultured clams are abundant and available. Check with
Burhop’s Seafood your local distributor or contact a clam farmer below for
1515 Sheridan Rd. additional information.
P: 847–256–6400
F: 847–901–4017
www.burhops.com
Seattle Caviar Company CHERRYSTONE AQUA FARMS

2833 Eastlake Ave. E
Seattle, WA 98102 USA The largest processor of farmed hard clams (Mercenaria
Contact: Dale Sherrow mercenaria) on the East Coast.
P: 888–323–3005
F: 206–726–9603 Cherrystone Aqua Farms is located on Virginia’s Eastern
dale@caviar.com, www.caviar.com Shore in the lower Chesapeake Bay. Established in 1985,
Cherrystone is a pioneer in the technology of raising hard-
Stolt Sea Farms shell clams in its state-of-the-art hatchery. Once the clams
9149 E Levee Rd. reach the Little Neck size grade, Cherrystone collects and
Elverta, CA 95626 USA ships them live to markets around the U.S. Stored properly,
Contact: Kim North they should have a shelf life of seven days.
P: 800–525–0333
F: 916–991–4334 P.O. Box 347
kbn@stoltseafarm.com, www.sterlingcaviar.com Cheriton, VA 23316 USA
P: 757–331–1208
Tsar Nicoulai F: 757–331–4366
60 Dorman Ave. clams@infionline.net
San Francisco, CA 94124 USA
Contact: Daphne Engstrom
P: 800–952–2842 Aver y’s Bay Clams
F: 415–543–5172 741 E Great Creek Rd.
info@tsarnicoulai.com, www.tsarnicoulai.com Galloway, NJ 08205 USA
Contact: Bill Avery
P: 609–345–7703
CAVIAR, WHITEFISH (WILD): F: 609–748–6630
wavery57@ix.netcom.com
Burhop’s Seafood
1515 Sheridan Rd. Burhop’s Seafood
Wilmette, IL 60091 USA 1515 Sheridan Rd.
Contact: Jeff Burhop Wilmette, IL 60091 USA
P: 847–256–6400 Contact: Jeff Burhop
F: 847–901–4017 P: 847–256–6400
www.burhops.com F: 847–901–4017
www.burhops.com
98 Sourcing Seafood
Cedar Key Aquaculture Farms, Inc. Marshall Point Sea Farm, LLC
11227 East Riverview Dr. P.O. Box 285
Riverview, FL 33569 USA Port Clyde, ME 04855 USA
P: 352–543–9131 Contact: Karl Eschholz
F: 352–543–9132 P: 207–372–8443
custserv@cedarkeyclams.com, www.cedarkeyclams.com F: 207–372–0513
seafarm@gwi.net
Cherr ystone Aqua Farms
P.O. Box 347 Nautical Nuggets Clam Farms
Cheriton, VA 23316 USA P.O. Box 134
Contact: Tim Parsons Oceanville, NJ 08231 USA
P: 757–331–1208 P: 609–652–7725
F: 757–331–4366 mathisclamfarm@aol.com
clams@infionline.net
Noank Aquaculture Cooperative
EcoFish, Inc. 100 Main St.
78 Market St. Noank, CT 06340 USA
Portsmouth, NH 03801 USA Contact: Jim Markow
P: 603–430–0101 (877–214–FISH) P: 860–460–4558
F: 603–430–9929
www.ecofish.com Phillips Seafood
Rt. 1, Box 1672
EcoFish offers a variety of seafood products. Townsend, GA 31331 USA
For a complete list, see their profile on page 133. Contact: Charlie Phillips
P: 912–832–4423
French’s Clam Co. Ltd. pseafood@darientel.net
P.O. Box 28
Lund, BC V0N 2G0 Canada Shellfish for You
Contact: Bob Paquin 227 Shore Rd.
P: 604–483–2063 Westerly, RI 02891 USA
F: 604–483–2022 Contact: Jeffrey Gardner
graceh@prcn.org P: 401–322–7280
shellfish4U@ids.net
Gordon’s Shellfish LLC
P.O. Box 336 Taylor Shellfish Farms
Pocomoke, MD 21851 USA 130 SE Lynch Rd.
Contact: Stephen Gordon Shelton, WA 98585 USA
P: 410–726–1202 Contact: Bill Taylor
F: 410–957–1303 P: 360–426–6178
sgordon@mafi.com F: 360–427–0327
orders@Taylorshellfish.com, www.taylorshellfish.com
Imperial Eagle Clam Company Ltd.
6980 Seabrook Rd. Wash-A-Shore Oyster Ranch
Saanichton, BC V8M 1M6 Canada P.O. Box 1079
P: 250–652–5166 South Wellfleet, MA 02663 USA
F: 250–652–2725 Contact: Capt. R. Andrew Cummings
rtryon@telus.net P: 508–349–0819
andrew@outercapewaterman.com, www.outercapewater-
J&B AquaFood, Inc. man.com
16 E Bayshore Blvd.
Jacksonville, NC 28540 USA
Contacts: Jim & Bonnie Swartzenberg
P: 910–347–7240
F: 910–347–7240
oyster@coastalnet.com

COD, PACIFIC: Copper River Seafoods
Pacific cod is carried by most distributors. For smaller 4000 W 50th, Ste. 2
quantities or special requests, consider contacting an Anchorage, AK 99502 USA
Alaskan producer directly. Contact: Robyn McKenzie
P: 888–622–1197
AA1 Alaska Fish F: 907–222–0823
P.O. Box 4004 rmckenzie@ctcak.net, www.copperriverseafood.com
Homer, AK 99603 USA
Contact: Bill Sullivan EcoFish, Inc.
P: 907–235–2799 78 Market St.
F: 907–235–2799 Portsmouth, NH 03801 USA
kachemakbayseafoods@hotmail.com P: 603–430–0101 (877–214–FISH)
F: 603–430–9929
Alaska Glacier Seafoods, Inc. www.ecofish.com
P.O. Box 34363
Juneau, AK 99803 USA EcoFish offers a variety of seafood products.
Contact: Mike Erickson For a complete list, see their profile on page 133.
P: 907–790–3590
F: 907–790–4286 Fisherman’s Express LLC
alaskaglacier@gci.net 417 D St.
Alaska Hook & Line Seafoods Contact: Cade Smith
P.O. Box 1172 P: 888–926–3474
Sitka, AK 99835 USA F: 907–569–3476
Contact: Dan Stockel cade@fishermansexpress.com,
P: 907–747–7115 www.fishermansexpress.com
F: 907–747–7113
hookak@ptialaska.net Island Seafoods
317 Shelikof Ave.
Burhop’s Seafood Kodiak, AK 99615 USA
1515 Sheridan Rd. Contact: John Whiddon
Wilmette, IL 60091 USA P: 907–486–8575
Contact: Jeff Burhop F: 907–486–3007
P: 847–256–6400 IslandSeafoods@gci.net, www.islandseafoods.com
F: 847–901–4017
www.burhops.com Snug Harbor Seafoods
P.O. Box 701
Buy N Pack Seafoods Inc. Kenai, AK 98611 USA
P.O. Box 448 Contact: Brenda Stoops
Hoonah, AK 99829 USA P: 907–283–6122
Contact: David Bowen F: 907–283–6127
P: 907–945–3388 snug@alaska.net, www.snugharborseafood.com
F: 907–945–3697
buynpack@hoonah.net, www.buynpack.com Sunset Fisheries
P.O. Box 1395
Coal Point Seafood Company Petersburg, AK 99833 USA
P.O. Box 674 Contact: Amanda Bossard
Homer, AK 99603 USA P: 907–723–9888
Contact: Nancy Hillstrand captainaritan@yahoo.com
P: 800–325–3877
F: 907–235–5330
fish@alaska.net, www.welovefish.com
100 Sourcing Seafood

Troller Point Fisheries Bandon Pacific
1120 E Hoffman Rd. #23 P.O. Box 485
Anchorage, AK 99515 USA Bandon, OR 97411 USA
Contact: Mark Hofman Contact: Gradon Stinnett
P: 907–344–1866 P: 541–347–4454
F: 907–344–1866 F: 541–347–4313
troller@alaska.net, www.trollerpoint.com
Bell Buoy Crab Co.
Vis Seafoods P.O. Box 680
2208 James St. Seaside, OR 97138 USA
Bellingham, WA 98225 USA Contact: Jon Hartill
Contact: Adrian Hilde P: 503–738–6354
P: 888–647–3474 F: 503–738–8325
F: 360–671–6847 bellbuoy@pacifier.com
fishhead@visseafoods.com, www.visseafoods.com
Bornstein Seafoods
1001 Hilton Ave.
CRAB, DUNGENESS: Bellingham, WA 98225 USA
East Coast buyers may be less familiar with this West Contact: Colin Bornstein
Coast crab but it is gaining national popularity in all forms: P: 360–734–7990
live, cooked whole, sections and meat. Contact these pri- F: 360–734–5732
mary processors for details. colin@bornstein.com, www.bornstein.com
Burhop’s Seafood
1515 Sheridan Rd.
P: 847–256–6400
NELSON CRAB F: 847–901–4017
www.burhops.com
A third-generation, family-owned business, Nelson
Crab is located in the village of Tokeland on the Caito Fisheries
Washington coast. P.O. Box 1370
Fort Bragg, CA 95437 USA
Under the watchful eye of Kristi Nelson, Nelson Crab Contact: Jim Caito
produces truly fresh Dungeness crabmeat (not picked P: 707–964–6368
from previously frozen sections) and fresh and frozen F: 707–964–6439
Dungeness whole cooks and sections. Nelson also caitofsh@mcn.org, www.caitofisheries.com
offers a variety of hand-packed gourmet canned seafood,
including all-natural, low-mercury albacore that is single- EcoFish, Inc.
cooked in its own juices; cooked coldwater shrimp meat; 78 Market St.
boneless wild canned salmon; and shad roe. Nelson Portsmouth, NH 03801 USA
sells to distributors and sends seafood overnight to P: 603–430–0101 (877–214–FISH)
restaurants and retailers. F: 603–430–9929
www.ecofish.com
P.O. Box 520
Tokeland, WA 98590 USA EcoFish offers a variety of seafood products.
P: 800–262–0069 For a complete list, see their profile on page 133.
F: 541–267–2921
seatreats@techline.com Fishhawk Fisheries
P.O. Box 715
Astoria, OR 97103 USA
Contact: Steve Fick
P: 503–325–5252
F: 503–325–8786
fishhawk@ideal-web.com

Hallmark Fisheries Trident Seafoods
P.O. Box 5390 5303 Shilshole Ave. NW
Charleston, OR 97420 USA Seattle, WA 98107 USA
Contact: Jack Emmons Contact: Joe Bundrant
P: 541–888–3253 P: 206–783–3474
F: 541–888–6814 F: 206–782–7246
hallmark.fisheries@verizon.net sales@tridentseafoods.com, www.tridentseafoods.com
Icicle Seafoods, Inc.

4019 21st Ave. W CRAB, JONAH & ROCK:
Seattle, WA 98199 USA Learn more about these East Coast crustaceans by visiting
Contact: Rick Speed the web sites of suppliers listed below.
P: 206–282–0988
F: 206–282–7222 Burhop’s Seafood
ricks@icicleseafoods.com, www.icicleseafoods.com 1515 Sheridan Rd.
Jessie’s Illwaco Fish Company Contact: Jeff Burhop
P.O. Box 800 P: 847–256–6400
Ilwaco, WA 98624 USA F: 847–901–4017
P: 360–642–3773 www.burhops.com
F: 360–642–3362
Clearwater Fine Foods
Monterey Fish Market 757 Bedford Highway
Pier 33 Bedford, NS B4A 3Z7 Canada
San Francisco, CA USA Contact: Holly Reardon
Contact: Paul Johnson P: 902–443–0550
P: 415–956–1986 F: 902–443–8365
F: 415–956–5851 sales@clearwater.ca, www.clearwater.ca
www.montereyfish.com
Great Nor thern Products Ltd.
Nelson Crab, Inc. P.O. Box 7622
P.O. Box 520 Warwick, RI 02887 USA
Tokeland, WA 98590 USA P: 401–821–2400
P: 800–262–0069 F: 401–821–2419
F: 541–267–2921 ecom@northernproducts.com, www.northernproducts.com
seatreats@techline.com
Nantucket Seafood
Pacific Seafood Group 56 Old South Rd.
16797 SE 130th Ave. Nantucket, MA 02554 USA
Clackamas, OR 97015 USA P: 508–325–6345
Contact: Steve Spencer F: 508–325–6311
P: 503–905–4500; 800–388–1101
F: 503–905–4228 Por tland Shellfish
sspencer@pacseafood.com, www.pacseafood.com 110 Darmouth St.
South Portland, ME 04106 USA
Quinault Pride Seafood P: 207–799–9290
1111 NW 45th St., Ste. B F: 207–799–7179
Seattle, WA 98107 USA sales@pshellfish.com, www.portlandshellfish.com
Contact: Gayla Morrison
P: 206–706–7792 Stonington Sea Products
F: 206–789–0504 100 N Main St. (P.O. Box 100)
gayla@seafare.com, www.quinaultprideseafood.com Stonington, ME 04681 USA
P: 888–402–2729
F: 207–367–2224
sales@stoningtonseafood.com, www.stoningtonseafood.com

Thomas Massey Ltd. Peter Pan Seafoods, Inc.
2 Hill Rd. 2200 Sixth Ave., Ste. 1000
South Bristol, ME 04568 USA Seattle, WA 98121 USA
P: 207–644–1400 Contact: Steve Chartier
F: 207–644–8192 P: 206–728–6000
tmasseyltd@yahoo.com F: 206–284–7474
stevec@ppsf.com, www.ppsf.com
William Atwood Lobster Company
P.O. Box 202 Royal Aleutian Seafoods, Inc.
Spruce Head, ME 04859 USA 701 Dexter Ave. N #403
P: 207–596–6691 Seattle, WA 98109 USA
F: 207–596–6958 Contact: David Keene
support@atwoodlobster.com, www.atwoodlobster.com P: 206–283–6605
F: 206–282–3572
royal_aleutian_seafoods@msn.com
CRAB, KING (ALASKA):
The king crab season is short-lived, so contact the suppli- Taku Fisheries
ers listed below to get your hands on this delicacy while 550 S Franklin St.
it’s in season. Juneau, AK 99801 USA
Contact: Joe Isturis
Burhop’s Seafood P: 907–463–4617
1515 Sheridan Rd. F: 907–463–4644
Wilmette, IL 60091 USA jisturis@takusmokeries.com, www.takusmokeries.com
P: 847–256–6400 Trident Seafoods Corporation
F: 847–901–4017 5303 Shilshole Ave. NW
www.burhops.com Seattle, WA 98107 USA
Contact: Joe Bundrant
Deep Sea Fisheries, Inc. P: 206–783–3474
3900 Railway Ave. F: 206–782–7246
Everett, WA 98201 USA sales@tridentseafoods.com, www.tridentseafoods.com
Contact: John Connors
P: 425–742–8609 Unisea, Inc.
F: 425–742–8699 15110 NE 90th St.
johnconnors@deepseafisheries.com, Redmond, WA 98052 USA
www.deepseafisheries.com Contact: Mike Cusack
P: 425–861–5312
Icicle Seafoods, Inc. F: 425–821–5841
4019 21st Ave. W mikec@fishking.com, www.unisea.com
Seattle, WA 98199 USA
Contact: Rick Speed
P: 206–282–0988 CRAB, SNOW:
F: 206–282–7222 Frozen snow crab is widely available from seafood and
ricks@icicleseafoods.com, www.icicleseafoods.com foodservice distributors throughout the U.S. The following
companies are major snow crab producers:
Nor ton Sound Seafood Products
201 Belmont St. Burhop’s Seafood
Nome, AK 99762 USA 1515 Sheridan Rd.
Contact: Tom Maguire Wilmette, IL 60091 USA
P: 907–443–2304 Contact: Jeff Burhop
F: 907–443–2457 P: 847–256–6400
tom@nsedc.com, www.nsedc.com/nssp.html F: 847–901–4017
www.burhops.com

Daley Brothers Ltd. Royal Aleutian Seafoods
P.O. Box 39 701 Dexter Ave. N #403
St. John’s, NL A1C 6C9 Canada Seattle, WA 98109 USA
P: 709–364–8844 Contact: David Keene
F: 709–364–7216 P: 206–283–6605
sales@daleybrothers.com, www.daleybrothers.com F: 206–282–4572
royal_aleutian_seafoods@msn.com
Fisher y Products International
70 O’Leary Ave (P.O. Box 550) Sogelco International, Inc.
St. John’s, NL A1C 5L1 Canada 715 Square Victoria, 4th Fl.
Contact: Chris Curran Montreal, QC H2Y 2H7 Canada
P: 709–570–0000 P: 514–849–2414
F: 709–570–0138 F: 514–849–0645
fpi@fpil.com, www.fpil.com info@sogelco.com, www.sogelco.com
Great Nor thern Products Ltd. Trident Seafoods

P.O. Box 7622 5303 Shilshole Ave. NW
Warwick, RI 02887 USA Seattle, WA 98107 USA
P: 401–821–2400 Contact: Joe Bundrant
F: 401–821–2419 P: 206–783–3474
gn@greatnorthernproducts.com, F: 206–782–7246
www.greatnorthernproducts.com sales@tridentseafoods.com, www.tridentseafoods.com
Icicle Seafoods, Inc.

4019–21st Ave. W CRAB, STONE:
Seattle, WA 98199 USA Contact a Florida-based producer listed below for more
Contact: Rick Speed information regarding availability in your area.
P: 206–282–0988
F: 206–282–7222 Bama Sea Products, Inc.
ricks@icicleseafoods.com, www.icicleseafoods.com 756 28th St. S
St. Petersburg, FL 33712 USA
Keypor t Foods LLC Contact: Mike Parks
5309 Shilshole Ave., NW, Ste. 210 P: 727–327–3474
Seattle, WA 98107 USA F: 727–322–0580
Contact: Darryl Pedersen sales@bamasea.com, www.bamasea.com
P: 206–284–1947
keyport@keyportfoods.com 1515 Sheridan Rd.
Peter Pan Seafoods Contact: Jeff Burhop
2200 Sixth Ave., Ste. 1000 P: 847–256–6400
Seattle, WA 98121 USA F: 847–901–4017
Contact: Steve Chartier www.burhops.com
P: 206–728–6000
F: 206–284–7474 Cox Seafood
stevec@ppsf.com, www.ppsf.com 1003 Roosevelt Blvd.
Tarpon Springs, FL 34689 USA
Quinlan Brothers Ltd. P: 727–937–4471
P.O. Box 40 F: 727–942–5783
Bay De Verde, NL A0A 1E0 Canada
P: 709–587–2460
F: 709–587–2819

Islamorada Lobster & Stone Crab Bonanza Crawfish Farms, Inc.
Enterprises, Inc. 1010 B Melancon St.
77300 Overseas Hwy. Henderson, LA 70517 USA
Islamorada, FL 33036 USA Contact: Gillray Patin
Contact: Bill Mincey P: 337–228–2542
P: 305–664–9006 F: 337–228–2542
F: 305–664–9019
www.billsstonecrab-lobsternextday.com Burhop’s Seafood
1515 Sheridan Rd.
Key Largo Fisheries Wilmette, IL 60091 USA
P.O. Box 273 Contact: Jeff Burhop
Key Largo, FL 33037 USA P: 847–256–6400
P: 305–451–3782 F: 847–901–4017
F: 305–451–3215 www.burhops.com
Key West Seafoods Cajun Crawfish

P.O. Box 6676 5104 Fourth St.
Key West, FL 33041 USA Marrero, LA 70072 USA
Contact: Gail Marshall Contact: Elton Bernard
P: 305–292–4774 P: 800–256–8135
F: 305–292–2420 F: 504–341–7627
gofish@keywestseafood.com, www.keywestseafood.com
Fruge’s Cajun Crawfish Company
Keys Fisheries, Inc. P.O. Box 393
3390 Gulfview Ave. Branch, LA 70516 USA
Marathon, FL 33050 USA Contact: Michael Fruge
Contact: Gary Graves P: 888–254–8626
P: 305–743–6727 F: 337–334–8477
F: 305–743–3562 boudreaux@cajuncrawfish.com, www.cajuncrawfish.com
keysfish@marathonkey.com
Live Crawfish.com
22195 Talbot Dr.
CRAWFISH: Plaquemine, LA 70764 USA
Imported frozen crawfish meat is widely available from Contact: Obie Watts
foodservice distributors. Most domestic crawfish suppli- P: 866–522–3663
ers, which are listed below, are located in Louisiana: F: 225–687–8200
infoquest@livecrawfish.com, www.livecrawfish.com
Acadiana Fisherman’s Cooperative
1020 Devillier St.
Breaux Bridge, LA 70517 USA FLOUNDER, SUMMER (FLUKE):
Contact: Gabe LeBlanc An East Coast staple, these processors either sell direct
P: 337–228–7503 or provide the name of a local distributor.
Atchafalaya Crawfish Burhop’s Seafood

1702 B Brande Anse Hwy. 1515 Sheridan Rd.
Breaux Bridge, LA 70517 USA Wilmette, IL 60091 USA
Contact: Ron Noel Contact: Jeff Burhop
P: 337–228–7515 P: 847–256–6400
F: 847–901–4017
Bayou Land Seafood, LLC www.burhops.com
1008 Vincent Berard Rd.
Breaux Bridge, LA 70517 USA
Contact: Adam Johnson
P: 800–737–6868
F: 337–667–6059
www.bayoulandseafood.com

Deep Sea Fish of Rhode Island, Inc. Airfresh Seafoods
P.O. Box 764 P.O. Box 2523
Wakefield, RI 02880 USA Gig Harbor, WA 98335 USA
P: 401–782–1330 Contact: Joe Stensgar
F: 401–782–4011 P: 253–851–5717
info@deepseafish.net, www.deepseafish.net F: 253–851–5758
sellfish@airfreshseafoods.com
National Fish and Seafood Inc.
11–15 Parker St. Alaska Glacier Seafoods, Inc.
Gloucester, MA 01930 USA P.O. Box 34363
Contact: Ann Malloch Juneau, AK 99803 USA
P: 978–282–7880 Contact: Mike Erickson
F: 978–282–7883 P: 907–790–3590
amalloch@nationalfish.com, www.nationalfish.com F: 907–790–4286
alaskaglacier@gci.net
Pamlico Packing Co.
P.O. Box 308 Alaska Hook & Line Seafoods
Vandermere, NC 28587 USA P.O. Box 1172
Contact: Doug Cross Sitka, AK 99835 USA
P: 252–745–3688 Contact: Dan Stockel
F: 252–745–4637 P: 907–747–7115
don@bestseafood.com, www.bestseafood.com F: 907–747–7113
hookak@ptialaska.net
Poseidon Enterprises, Inc.
3516 Green Park Circle AQE Fishermen’s Market
Charlotte, NC 28217 USA 473B Katlian St.
Contact: Mike Henninger Sitka, AK 99835 USA
P: 704–944–1160 P: 877–392–5386
F: 704–423–9581 F: 907–747–6155
mikeh@poseidonseafood.com, www.poseidonseafood.com aqe@gci.net, www.baranofbite.com
Wanchese Fish Company, Inc. Bell’s Seafood

2000 Northgate Commerce Pkwy. P.O. Box 1189
Suffolk, VA 23435 USA Haines, AK 99827 USA
Contact: Sam Daniels Contact: Clyde Bell
P: 757–673–4500 P: 907–766–2950
F: 757–673–4550
fishco@wanchese.com, www.wanchese.com Big Blue Fisheries
216 Smith St., Unit 13
Sitka, AK 99835 USA
HALIBUT, PACIFIC: Contact: Calvin Boord (Chip)
Fresh and frozen halibut is widely available through most P: 907–966–9999
seafood distributors. The processors and direct sales F: 907–966–2583
fishermen listed below have indicated they sell to individu- www.alaskasmokedfish.com
als or in small (100 pounds or less) quantities:
Burhop’s Seafood
10th & M Seafoods 1515 Sheridan Rd.
1020 M St. Wilmette, IL 60091 USA
Anchorage, AK 99501 USA Contact: Jeff Burhop
Contact: Rob Winfree P: 847–256–6400
P: 800–770–2722 F: 847–901–4017
TenMSea@Alaska.net, www.10thandmseafoods.com

Buy N Pack Seafoods Inc. Horst’s Seafood, Inc.
P.O. Box 448 2315 Industrial Blvd.
Hoonah, AK 99829 USA Juneau, AK 99801 USA
Contact: David Bowen Contact: Horst Schramm
P: 907–945–3388 P: 907–790–4300
F: 907–945–3697 F: 907–790–5534
buynpack@hoonah.net, www.buynpack.com horsts@gci.net
Coal Point Seafood Company Island Seafoods

P.O. Box 674 317 Shelikof Ave.
Homer, AK 99603 USA Kodiak, AK 99615 USA
Contact: Nancy Hillstrand Contact: John Whiddon
P: 800–325–3877 P: 907–486–8575
F: 907–235–5330 F: 907–486–3007
fish@alaska.net, www.welovefish.com IslandSeafoods@gci.net, www.islandseafoods.com
Coastal Cold Storage J & R Fisheries

P.O. Box 307 P.O. Box 3302
Petersburg, AK 99833 USA Seward, AK 99664 USA
Contact: Greg Contact: Rhonda Anderson-Hubbard
P: 907–772–4177 P: 907–224–5584
F: 907–772–4176 F: 907–224–5572
coastal@alaska.com kruzof@ak.net
Copper River Seafoods Lofoten Fish Company

4000 W 50th, Ste. 2 P.O. Box 2028
Anchorage, AK 99502 USA Petersburg, AK 99833 USA
Contact: Robyn McKenzie P: 907–772–2680
P: 888–622–1197 F: 907–201–7287
F: 907–424–7435 cwallesz@hotmail.com
rmckenzie@ctcak.net, www.copperriverseafood.com
Monterey Fish Market
EcoFish, Inc. Pier 33
78 Market St. San Francisco, CA USA
Portsmouth, NH 03801 USA Contact: Paul Johnson
P: 603–430–0101 (877–214–FISH) P: 415–956–1986
F: 603–430–9929 F: 415–956–5851
www.ecofish.com www.montereyfish.com
EcoFish offers a variety of seafood products. Nordic Fisheries, Inc.

Petersburg, AK 99833 USA
Fishing Vessel Alpha Dawn Contact: Erika Gross
P.O. Box 257 P: 907–772–2263
Wrangell, AK 99929 USA F: 907–772–2263
P: 907–874–3524 nordicfisheries@alaska.com
F: 907–874–3524
farnorth@aptalaska.net Pacific Pleasures
P.O. Box 2
Fishing Vessel Patricia S Yakutat, AK 99689 USA
P.O. Box 182 Contact: Scott Chadwick
Gustavus, AK 99826 USA P: 907–784–3976
Contact: Eugene Farley F: 907–784–3881
P: 907–697–2424 reeltime@ptialaska.net, www.yakutacharter.com
F: 907–697–2717
phdiesel@msn.com

Prime Select Seafoods Wrangell Seafoods Inc.
P.O. Box 846 641 Shakes St. (P.O. Box 908)
Cordova, AK 99574 USA Wrangell, AK 99929 USA
Contact: Jeff Bailey Contact: Serri Cummings
P: 907–424–7750 P: 907–874–3346
F: 907–424–7751 F: 907–874–3035
salmon@pssifish.com, www.pssifish.com scummins@wrangellseafoods.com,
www.wrangellseafoods.com
Quinault Pride Seafood
1111 NW 45th St., Ste. B
Seattle, WA 98107 USA LOBSTER, AMERICAN:
Contact: Gayla Morrison Many lobster producers maintain “pounds” to hold live
P: 206–706–7792 lobster, therefore availability should not be a problem.
F: 206–789–0504
gayla@seafare.com, www.quinaultprideseafood.com Allen’s Seafood
119 Lookout Point Rd.
Snug Harbor Seafoods Harpswell, ME 04079 USA
P.O. Box 701 Contact: Holly Chase Allen
Kenai, AK 98611 USA P: 207–833–2828
Contact: Brenda Stoops allenseafood@suscom-maine.net
P: 907–283–6122
F: 907–283–6127 Bay Haven Lobster, Inc.
snug@alaska.net, www.snugharborseafood.com 303 Chases Pond Rd.
This is an MSC-certified product. York, ME 03909 USA
Contact: Steve Small
Sunset Fisheries P: 207–363–5265
P.O. Box 1395 loosegear@comcast.net
Contact: Amanda Bossard Bayley’s Lobster Pound
P: 907–723–9888 P.O. Box 304
captainaritan@yahoo.com Scarborough, ME 04070 USA
Contact: Susan Bayley
Tonka Seafoods, Inc. P: 207–883–4571
P.O. Box 1420 F: 207–883–2528
Petersburg, AK 99833 USA bayleys@bayleys.com, www.bayleys.com
Contact: Shari Otness
P: 907–772–3662 BBS Lobster Company Inc.
F: 907–772–3663 141 Small’s Point Rd.
office@tonkaseafoods.com, www.tonkaseafoods.com Machiasport, ME 04655 USA
Contact: Blair West
Triad Fisheries P: 207–255–8888
P.O. Box 11702 F: 207–255–3987
Bainbridge Island, WA 98110 USA bbs_ealobster@hotmail.com
Contact: Bruce Gore
P: 206–842–1620 Beals Lobster Pier
F: 206–842–7757 P.O. Box 225
brucetfltd@aol.com Southwest Harbor, ME 04679 USA
Contact: Samuel Beal
Troller Point Fisheries P: 207–244–3202
1120 E Hoffman Rd. #23 F: 207–244–9479
Anchorage, AK 99515 USA beals@acadia.net
Contact: Mark Hofman
P: 907–344–1866
F: 907–344–1866

Bob’s Seafood Douty Bros. Inc.
901 Roosevelt Tr. 10 Portland Fish Pier
Windham, ME 04062 USA Portland, ME 04101 USA
Contact: Tim Mathieu Contact: Dick Douty
P: 207–893–2882 P: 207–773–2829
F: 207–893–2772 F: 207–774–3959
bobsseafood@earthlink.net, www.lobstersshipped.com dbime1@aol.com, www.bestlobster.com
Burhop’s Seafood Fishermen’s Heritage Lobster Co-op

1515 Sheridan Rd. P.O. Box 359
Wilmette, IL 60091 USA Friendship, ME 04547 USA
Contact: Jeff Burhop Contact: Steven Thompson
P: 847–256–6400 P: 207–832–6378
F: 847–901–4017
www.burhops.com Free Range Fish & Lobster
450 Commercial St.
Bushy Enterprises Portland, ME 04101 USA
P.O. Box 489 Contact: Maggie Terry
Milbridge, ME 04658 USA P: 207–774–8469
Contact: Randal Bushey F: 207–774–8466
P: 207–546–2804 maggie@freerangefish.com, www.freerangefish.com
F: 207–546–7185
rnfbushey@acadia.net Greenhead Lobster LLC
P.O. Box 670
Capt. Vince, Inc. Stonington, ME 04681 USA
3–5 Park St. Contact: Hugh Reynolds
Gloucester, MA 01930 USA P: 207–367–0950
Contact: Anthony Ciarametaro F: 207–367–0922
P: 978–281–8860 greenhead@overnightseafood.com,
F: 978–283–6990 www.overnightseafood.com
captv@01930.com
Island Lobster, Ltd.
Castle Rock Lobster Company 42 Rogers St.
437 Peabody Rd. Gloucester, MA 01930 USA
Appleton, ME 04862 USA Contact: Debra Sones
Contact: Mark Eller P: 978–281–7771
P: 207–785–5555 F: 978–281–7772
F: 207–785–2315
athruzga@yahoo.com Mainely Lobsters & Seafood
P.O. Box 214
Cook’s Lobster House Owl’s Head, ME 04854 USA
P.O. Box 12 Contact: Jeff & Christina Woodman
Bailey Island, ME 04003 USA P: 207–594–6646
Contact: Joan Parent F: 207–594–6646
P: 207–833–6641 cwoodman@mainelylobsters.com, www.mainelylobsters.com
F: 207–833–5851
cooks@cookslobster.com, www.cookslobster.com McAleney’s New Meadows Lobster
60 Portland Pier
Cozy Harbor Seafood Inc. Portland, ME 04101 USA
P.O. Box 389 Contact: Peter McAleney
Portland, ME 04102 USA P: 207–775–1612
Contact: John Norton F: 207–874–2456
P: 207–879–2665 lobsters@newmeadowslobster.com, www.newmeadowslob-
F: 207–879–2666 ster.com
jnorton@cozyharbor.com, www.cozyharbor.com

Mor tilliaro Lobster LLC Taylor Lobster Company
60 Commercial St. 32 Route 236
Gloucester, MA 01930 USA Kittery, ME 03904 USA
Contact: Vince Mortillaro Contact: Bret Taylor
P: 978–281–0959 P: 207–439–1350
F: 978–281–0579 F: 207–439–1392
btaylor@taylorlobster.com, www.taylorlobster.com
New Harbor Fishermen’s Co-op Inc.
P.O. Box 125 Trenton Bridge Lobster Pound Inc.
New Harbor, ME 04554 USA 1237 Bar Harbor Rd.
Contact: Ken Tonneson Trenton, ME 04605 USA
P: 207–677–2791 Contact: Josette Pettegrow
F: 207–677–3835 P: 207–667–2977
lobsta@lincoln.midcoast.com, www.newharborlobster.com F: 207–667–3412
tblp@downeast.net, www.trentonbridgelobster.com
Pemaquid Fishermen’s Co-op
P.O. Box 152 True World Foods
New Harbor, ME 04554 USA 111 E Main St.
Contact: Wayne Dighton Gloucester, MA 01930 USA
P: 207–677–2801 Contact: Jimmy Watanable
F: 207–677–2818 P: 978–283–1324
pemco@tidewater.net, www.pemaquidlobsterco-op.com F: 978–283–3058
Por t Lobster Co. Inc. William Atwood Lobster Company

P.O. Box 729 P.O. Box 202
Kennebunkport, ME 04046 USA Spruce Head, ME 04859 USA
P: 207–967–2081 Contact: Bill McGonagle
F: 207–967–8419 P: 207–596–6691
portlob@gwi.net, www.portlobster.com F: 207–596–6958
www.atwoodlobster.com
Rockpor t Lobster Company
P.O. Box 1221 Young’s Lobster Pound
Gloucester, MA 01930 USA 2 Fairview St.
Contact: Craig Babinski Belfast, ME 04915 USA
P: 978–281–0225 Contact: Ray Young
F: 978–281–8578 P: 207–338–1160
F: 207–338–5652
Seaview Lobster Co.
P.O. Box 291
Kittery, ME 03904 USA LOBSTER, SPINY (ROCK):
Contact: Tom Flanigan Check with these suppliers for information on availability.
P: 207–439–1599
seaviewlob@comcast.net, www.seaviewlobster.com 1515 Sheridan Rd.
Sogelco International, Inc. Contact: Jeff Burhop
715 Square Victoria, 4th Fl. P: 847–256–6400
Montreal, Quebec H2Y 2H7 Canada F: 847–901–4017
P: 514–849–2414 www.burhops.com
F: 514–849–0645
info@sogelco.com, www.sogelco.com Catalina Offshore Products Inc.
5202 Lovelock St.
San Diego, CA 92110 USA
P: 619–297–9797
F: 619–297–9799
jeff@catalinaop.com, www.catalinaop.com

Di Carlo Seafood Company Ariel Seafood, Inc.
842 N Pioneer Ave. P.O. Box 5401
Wilmington, CA 90744 USA Destin, FL 32540 USA
P: 310–830–3460 Contact: David Krebs, Jr.
F: 310–830–1064 P: 850–654–7779
pdicarlo@dicarloseafood.com, www.dicarloseafood.com F: 850–654–0915
dakfish@hotmail.com, www.arielseafoods.com
Keys Fisheries, Inc.
3390 Gulfview Ave. Atlantic Fish Corporation
Marathon, FL 33050 USA P.O. Box 187
Contact: Gary Graves Boca Raton, FL 33429 USA
P: 305–743–6727 Contact: Tom Summer
F: 305–743–3562 P: 561–395–7900
keyfish@marathonkey.com F: 561–395–5500
Monterey Fish Market Bama Sea Products, Inc.

Pier 33 756 28th St. S
San Francisco, CA USA St. Petersburg, FL 33712 USA
Contact: Paul Johnson Contact: Mike Parks
P: 415–956–1986 P: 727–327–3474
F: 415–956–5851 F: 727–322–0580
www.montereyfish.com sales@bamasea.com, www.bamasea.com
Moore’s Seafood Inc. Buddy Gandy Seafood Inc.

640 Piropo Ct. P.O. Box 4677
Camarillo, CA 93010 USA Panama City, FL 32401 USA
P: 805–384–9277 Contact: Joellen Gandy
F: 805–383–9278 P: 850–784–0663
F: 850–785–7587
Ocean Garden Products Inc. gandysspd@aol.com
3585 Corporate Ct.
San Diego, CA 92123 USA Burhop’s Seafood
P: 858–571–5002 1515 Sheridan Rd.
F: 858–277–6228 Wilmette, IL 60091 USA
www.oceangarden.com Contact: Jeff Burhop
P: 847–256–6400
OFI Markesa International F: 847–901–4017
5970 Alcoa Ave. www.burhops.com
Vernon, CA 90058 USA
P: 323–231–1600 Deep Sea Fish of Rhode Island, Inc.
F: 323–231–0088 P.O. Box 764
info@ofimarkesa.com, www.ofimarkesa.com Wakefield, RI 02880 USA
P: 401–782–1330
F: 401–782–4011
MACKEREL, ATLANTIC & SPANISH: info@deepseafish.net, www.deepseafish.net
While we have not distinguished between suppliers of
Atlantic or Spanish mackerel, suppliers in Florida generally Keys Fisheries, Inc.
supply Spanish, while others supply Atlantic. 3390 Gulfview Ave.
Marathon, FL 33050 USA
All American Gulf Fish Company Contact: Gary Graves
642 Anchors St. NW P: 305–743–6727
Fort Walton Beach, FL 32548 USA F: 305–743–3562
Contact: Yvonne Peters keysfish@marathonkey.com
P: 850–243–1440
F: 850–243–5401

King’s Seafood Inc. Wanchese Fish Company, Inc.
P.O. Box 291607 2000 Northgate Commerce Pkwy.
Port Orange, FL 32127 USA Suffolk, VA 23435 USA
Contact: John Polston Contact: Sam Daniels
P: 386–756–7833 P: 757–673–4500
F: 386–760–6398 F: 757–673–4550
fishco@wanchese.com, www.wanchese.com
Lund’s Fisheries Inc.
997 Ocean Dr. (P.O. Box 830) Water Street Seafood Inc.
Cape May, NJ 08204 USA P.O. Box 121
P: 609–884–7600 Apalachicola, FL 32320 USA
F: 609–884–0664 Contact: Steven Rash
info@lundsfish.com, www.lundsfish.com P: 800–831–4111
F: 850–653–9320
MB Seafood
650 Azalea Ave.
Merritt Island, FL 32952 USA MAHIMAHI (DOLPHINFISH):
Contact: Mike Schnurbusch Fresh mahimahi is available from domestic producers,
P: 321–459–1998 primarily in Hawaii and Florida, as well as importers.
F: 321–453–5647
Burhop’s Seafood
Ocean Choice 1515 Sheridan Rd.
42 Spring St., Ste 40 Wilmette, IL 60091 USA
Newport, RI 02842 USA Contact: Jeff Burhop
Contact: Dave Kolator P: 847–256–6400
P: 401–847–0022 F: 847–901–4017
oceanchoice.ri@verizon.net, www.oceanchoice.com
EcoFish, Inc.
Point Judith Fishermen’s Co. 78 Market St.
P.O. Box 730 Portsmouth, NH 03801 USA
Narragansett, RI 02882 USA P: 603–430–0101 (877–214–FISH)
P: 401–782–1500 F: 603–430–9929
F: 401–782–1599 www.ecofish.com
State Fish EcoFish offers a variety of seafood products.

2194 Signal Pl. For a complete list, see their profile on page 133.
San Pedro, CA 90731 USA
Contact: Klaus Brittinger Hawaii International Seafood, Inc.
P: 310–832–2633 P.O. Box 30486
F: 310–831–2402 Honolulu, HI 96820 USA
klaus@statefish.com, www.statefish.com P: 808–839–5010
F: 808–833–0712
Standard Fish Company info@cryofresh.com, www.cryofresh.com
P.O. Box 1427
San Pedro, CA 90733 USA Hilo Fish Company, Inc.
P: 310–241–0016 55 Holomua St.
F: 310–241–0054 Hilo, HI 96720 USA
nino@seakingbrand.com, www.seakingbrand.com Contact: Charlie Umamoto
P: 808–961–0877
Steve Connolly Seafood F: 808–935–1603
34 Newmarket Sq. charlie@hilofish.com, www.hilofish.com
Boston, MA 02118 USA
P: 617–427–7700
F: 617–427–7697

Kalamar Seafood Inc. EcoFish, Inc.
2490 W 78th St. 78 Market St.
Hialeah, FL 33016 USA Portsmouth, NH 03801 USA
Contact: Eric Pettersen P: 603–430–0101 (877–214–FISH)
P: 305–822–5586 F: 603–430–9929
F: 305–557–4418 www.ecofish.com
rvazquez@kalamarseafood.com, www.kalamarseafood.com
EcoFish offers a variety of seafood products.
Lombardi’s Seafood Inc. For a complete list, see their profile on page 133.
7491 Brokerage Dr.
Orlando, FL 32809 USA The Great Eastern Mussel Farms, Inc.
P: 407–859–1015 P.O. Box 141 Long Cove Rd.
F: 407–240–2562 Tenants Harbor, ME 04860 USA
quality@lombardis.com, www.lombardis.com P: 888–229–1436
gem@midcoast.com, www.eatmussels.com
MUSSELS (FARMED): Produces live rope-cultured and bottom-cultured blue mussels

Learn more about the many types of cultured mussels by
contacting these producers or visiting their web sites. Monterey Fish Market
Pier 33
American Mussel Har vesters, Inc. San Francisco, CA USA
165 Tidal Dr. Contact: Paul Johnson
North Kingstown, RI 02852 USA P: 415–956–1986
Contact: Jane Bugbee F: 415–956–5851
P: 401–294–8999 www.montereyfish.com
F: 401–294–0449
amussel@americanmussel.com, www.americanmussel.com New Zealand Seafoods
4321 Boyle Ave.
Produces live rope-cultured and bottom-cultured blue mussels Vernon, CA 90058 USA
Contact: Vicki Tanaka
Bantr y Bay Seafoods Ltd. P: 323–584–2400
Gortalassa F: 323–584–2431
Bantry, County Cork, Ireland vicki@nzseafoods.com, www.nzseafoods.com
Contact: Dennis Minihane
P: 011–353 27 50977 Produces and exports live and frozen half shell greenshell
F: 011–353 27 50943 mussels
info@bantrybayseafoods.com, www.bantrybayseafoods.com
PEI Mussel King
Produces and exports rope-grown, value-added blue mussel P.O. Box 39
products Morell, PEI COA 1S0 Canada
P: 902–961–3300
Burhop’s Seafood F: 902–961–3366
1515 Sheridan Rd. info@peimusselking.com, www.peimusselking.com
Contact: Jeff Burhop Produces and exports live rope-grown blue mussels
P: 847–256–6400
F: 847–901–4017 Penn Cove Shellfish, LLC
www.burhops.com P.O. Box 148
Coupeville, WA 98239 USA
Contact: Ian Jefferds
P: 360–678–4803
shellfish@penncoveshellfish.com,
www.penncoveshellfish.com
Produces live rope-grown blue and Mediterranean mussels

Prince Edward Aqua Farms Inc. Aeros
R.R. #2 10272 N Bayview Rd.
Kensington, PEI C0B 1M0 Canada Southold, NY 11971 USA
P: 902–886–2220 Contact: Karen Rivara
F: 902–866–2335 P: 631–765–1808
sales@peaqua.com,www.peaqua.com keeno@juno.com
Produces and exports live rope-grown blue mussels AK Johnston Oysters

5271 Chrisman Rd.
Sealord Nor th America Denman Island, BC V0R 1T0 Canada
P.O. Box 1126 Contact: Graeme Johnston
Highland Park, IL 60035 USA P: 250–335–2689
Contact: Jason Plato egjohns@mars.ark.com
P: 847–433–1150
F: 847–433–4247 Aver y’s Bay Clams
jdp@us.sealord.co.nz, www.sealord.co.nz 741 E Great Creek Rd.
Galloway, NJ 08205 USA
Produces and exports rope-grown New Zealand greenshell Contact: Bill Avery
mussels on the half shell P: 609–345–7703
F: 609–748–6630
Taylor Shellfish Farms, Inc. wavery57@ix.netcom.com
130 SE Lynch Rd.
Shelton, WA 98584 USA B&B Oysters
P: 360–426–6178 Site 33, C–6
tomb@taylorshellfish.com, www.taylorshellfish.com Fanny Bay, BC V0R 1W0 Canada
Contact: Glenn Bullen
Produces live rope-grown Mediterranean mussels P: 250–335–1330
Brady’s Oysters
OYSTERS: 3714 Oyster Pl.
Suppliers below offer oysters from a variety of regions. Aberdeen, WA 98520 USA
Contact: Mark Ballo
P: 360–268–0077
F: 360–268–9828
sales@bradysoysters.com, www.bradysoysters.com
Brenner Oyster Co.

TAYLOR SHELLFISH FARMS 402 S 333rd St., Ste. 102
Federal Way, WA 98003 USA
The Taylor family has combined over a century of experience Contact: Bruce Brenner
with modern technology to create state-of-the-art shellfish P: 253–929–1562 (cell: 360–239–4943)
farms in Puget Sound and on the Washington coast. F: 253–929–1564
jjclam@aol.com, www.jjbrenner.com
Taylor is the largest producer of farmed shellfish in the U.S.;
its products include oysters (Pacific, Kumamoto, European Burhop’s Seafood
flat, and Olympia), Manila clams, Mediterranean mussels, 1515 Sheridan Rd.
and geoducks. The company guarantees the quality of its Wilmette, IL 60091 USA
shellfish with confidence and pride by working to ensure that Contact: Jeff Burhop
the waters of its growout sites remain clean and clear. P: 847–256–6400
F: 847–901–4017
130 SE Lynch Rd. www.burhops.com
Shelton, WA 98585 USA
P: 360–426–6178
F: 360–427–0327
orders@Taylorshellfish.com, www.taylorshellfish.com

C and C Oyster Co. Ltd. EcoFish, Inc.
485 Seventh St. 78 Market St.
Nanaimo, BC V9R 1E6 Canada Portsmouth, NH 03801 USA
Contact: Ms. Diane Curnow P: 603–430–0101 (877–214–FISH)
P: 250–335–1369 F: 603–430–9929
www.ecofish.com
Chessie Seafood
P.O. Box 412 EcoFish offers a variety of seafood products.
Wicomico, VA 23184 USA For a complete list, see their profile on page 133.
Contact: Tommy Leggett
P: 804–642–2240 Ekone Oyster Co.
F: 804–642–6639 29 Holtz Rd.
South Bend, WA 98586 USA
Circle “C” Oyster Ranchers Contact: Nick Jambor
49944 Airedele Rd. P: 360–875–5494
Ridge, MD 20680 USA F: 360–875–6058
Contact: Rick Pelz ekoneoyster@hotmail.com, www.ekoneoyster.com
P: 301–872–5126
F: 215–243–8324 Everjay Shellfish Co.
rich@oysterranching.com, www.oysterranching.com 110 Western Ave. S
South Wellfleet, MA 02663 USA
Clausen Oysters Contact: Jake Bruinooge
66234 N Bay Rd. P: 508–349–6080
North Bend, OR 97459 USA jacobe@cape.com
Contact: Lilli Clausen
P: 541–756–3600 Fisher’s Island Oyster Farm
F: 541–756–3200 P.O. Box 402
questions@silverpointoysters.com, Fisher’s Island, NY 06390 USA
www.silverpointoysters.com Contact: Steve & Sarah Malinowski
P: 631–788–7899
Coast Seafoods Company fioysters@worldnet.att.net
14711 NE 29th Pl., Ste. 111
Bellevue, WA 98007 USA Gordon’s Shellfish LLC
Contact: Bill McDonough P.O. Box 336
P: 425–702–8800 Pocomoke, MD 21851 USA
F: 425–702–0400 Contact: Stephen Gordon
www.coastseafoods.com P: 410–726–1202
F: 410–957–1303
Desolation Sound Oysters Ltd. sgordon@mafi.com
Site 138, C–33, RR #1
Bowser, BC V0R 1G0 Canada Great Little Oyster Company Ltd.
Contact: Keith Reid 3470 Tweedsmuir Ave.
P: 250–757–9304 Powell River, BC V8A 1C3 Canada
F: 250–757–9305 Contact: Eric Boucher
shellfish@shawcable.com P: 604–485–9814
F: 604–485–9814
Duxbur y Bay Shellfish Co. bcboucher@prcn.org
175 King Phillips Path
Duxbury, MA 02332 USA Hama Hama Co.
Contact: George Shamma 301 N Webb Rd.
P: 781–834–1990 Lilliwaup, WA 98555 USA
F: 781–834–6161 Contact: Hank Bloomfield
duxburyoysters@adelphia.net, www.duxburyoysters.com P: 360–877–6938
F: 360–877–6942
hhannie@hctc.com

High Flutin’ Oyster Co., Ltd. Outer Coast Oysters
RR #2 Malaspina Rd. P.O. Box 436
Powell River, BC V8A 4Z3 Canada Tahsis, BC V0P 1X0 Canada
Contact: Jeffrey Shuster Contact: Ben Devault
P: 604–483–7945 P: 250–761–4248
momshu@aisl.bc.ca F: 250–338–7290
devaults@island.net
Hog Island Oyster Co.
P.O. Box 829 Oyster Island Seafoods Ltd.
Marshall, CA 94940 USA 1625 Meadowood Way
Contact: John Finger Qualicum Beach, BC V9K 2S3 Canada
P: 415–663–9218 Contact: Tim Peligren
F: 415–663–9246 P: 250–752–2429
hogislnd@svn.net, www.hogislandoyster.com F: 250–752–2482
timp@nanaimo.ark.com
J&B AquaFood, Inc.
16 E Bayshore Blvd. Pemaquid Oyster Company, Inc.
Jacksonville, NC 28540 USA 1957 Friendship Rd. (P.O. Box 302)
Contact: Jim & Bonnie Swartzenberg Waldoboro, ME 04572 USA
P: 910–347–7240 Contact: Christopher V. Davis
F: 910–347–7240 P: 207–832–6067
oyster@coastalnet.com F: call before faxing
cdavis@midcoast.com
Katama Bay Oyster Co.
Edgartown, MA 02539 USA Penn Cove Shellfish LLC
Contact: Roy Scheffer P.O. Box 148
P: 508–680–6293 Coupeville, WA 98239 USA
Contact: Ian Jefferds
Little Skookum Shellfish Growers P: 360–678–4803
P.O. Box 1157 F: 360–678–0266
Shelton, WA 98584 USA shellfish@penncoveshellfish.com,
Contact: Carl Barringer www.penncoveshellfish.com
P: 360–426–9759
F: 360–426–5272 Rappahannock River Oysters, LLC
littleskookum@direcway.com, www.skookumshellfish.com P.O. Box 1050
Dunnsville, VA 22454 USA
Marshall Point Sea Farm, LLC Contact: Travis & Ryan Croxton
P.O. Box 285 P: 804–986–2854
Port Clyde, ME 04855 USA travis@rroysters.com, www.rroysters.com
Contact: Karl Eschholz
P: 207–372–8443 Ravens Oysters Ltd.
F: 207–372–0513 P.O. Box 229
seafarm@gwi.net Whaletown, BC V0P 1Z0 Canada
Contact: Merle Boley
Noank Aquaculture Cooperative P: 250–935–0053
100 Main St. F: 235–935–0116
Noank, CT 06340 USA
Contact: Jim Markow Rose’s Oyster Bar
P: 860–460–4558 70 Rose Lane
Wellfleet, MA 02667 USA
Contact: James A. Rose
P: 508–246–4042
jamesrose1@comcast.net

Seapowet Shellfish LLC Vanguard Bay Oyster Company Ltd.
146 Raleigh Ave. 301–1985 Bellevue Ave.
Pawtucket, RI 02680 USA West Vancouver, BC V7V 1B6 Canada
Contact: Chris Clarendon Contact: Dave Saxby
P: 401–727–4569 P: 604–219–6113
chris.clarendon@verizon.net F: 604–926–2620
djsaxby@istar.ca
Will sell through Aquidneck Oyster in 2005
Wampanoag Aquinnah Shellfish Hatcher y
Seattle Shellfish LLC 20 Black Brook Rd.
1408 State Ave NE, Ste. 6 Aquinnah, MA 02535 USA
Olympia, WA 98506 USA Contact: Rob Garrison
Contact: Jim Gibbons P: 508–645–9420
P: 360–236–0462 F: 508–645–9421
F: 360–236–0471 tomahawkoysters@adelphia.net
JLGibbons@seattleshellfish.com, www.seattleshellfish.com
Wash-A-Shore Oyster Ranch
Shellfish for You P.O. Box 1079
227 Shore Rd. South Wellfleet, MA 02663 USA
Westerly, RI 02891 USA Contact: Capt. R. Andrew Cummings
Contact: Jeffrey Gardner P: 508–349–0819
P: 401–322–7280 andrew@outercapewaterman.com, www.outercapewater-
shellfish4U@ids.net man.com
Slack Sea Farm We’ Shuk Oysters (Ehattesaht First

P.O. Box 1238 Nation)
Orleans, MA 02653 USA P.O. Box 59
Contact: David Slack Zeballos, BC V0P 2A0 Canada
P: 508–255–8094 P: 250–761–4155
dslack@gls.net F: 250–761–4156
ehatis@zeballos.net
Strait Oysters Ltd.
12 N Delta Ave. Wellfleet Sea Farms, Inc.
Burnaby, BC V5B 1E6 Canada #1963 Rte. 6
Contact: Frank Cox South Wellfleet, MA 02663 USA
P: 604–329–7870 Contact: Wentzle Ruml IV
F: 604–299–4130 P: 508–349–9107
FTCresources@shaw.ca F: call before faxing
wruml@comcast.net
Taylor Shellfish Farms
130 SE Lynch Rd. Westcott Bay Sea Farms
Shelton, WA 98585 USA 904 Westcott Dr.
Contact: Bill Taylor Friday Harbor, WA 98250 USA
P: 360–426–6178 Contact: Craig Bleeker
F: 360–427–0327 P: 360–378–2489
orders@Taylorshellfish.com, www.taylorshellfish.com F: 360–378–6388
sandy@westcottbay.com, www.westcottbay.com
Tenass Pass Shellfish
P.O. Box 20704
Juneau, AK 99802 USA POLLOCK (ALASKA):
Contact: Rodger Painter Pollock is widely available; contact your local supplier.
P: 907–463–3600
F: 907–463–3600
rodgerpainter@hotmail.com

SABLEFISH (BLACK COD): Coastwide Fishing Ltd.
While much of the sablefish supply goes to Japan, these 12411 Vulcan Way
suppliers can help identify local availability. Richmond, BC, V6V 1J7 Canada
Contact: Dick Yamazaki
CANADIAN SUPPLIERS P: 604–272–1106
F: 604–272–0992
Aero Trading Co. Ltd. cwf@telus.net
8592 Fraser St.
Vancouver, BC B5X 3Y3 Canada F.A.S. Seafood Producers Ltd.
Contact: Mr. Moonie 27 Erie St.
P: 604–327–6331 Victoria, BC V8V 1P8 Canada
aero@intergate.ca Contact: Bob Fraumeni
P: 250–383–7764
Albion Fisheries, Ltd. seafood@telus.net
1077 Great Northern Way
Vancouver, BC Z5T 1E1 Canada Leader Fishing Ltd.
Contact: Colin McMillan 7008 Venture St.
P: 604–875–9411 Delta, BC V4G 1H4 Canada
F: 604–875–0644 Contact: Erling Olsen
www.albion.bc.ca P: 604–940–6818
erling@leaderfishing.com
Andersen Foods Intl. Ltd.
10972 Shelley Pl. Lions Gate Fisheries Ltd.
Delta, BC V4E 1G5 Canada 4179 River Rd. W
Contact: Steven Andersen Delta, BC V4K 1R9 Canada
P: 604–591–7223 Contact: Jack Waterfield
F: 604–591–5971 P: 604–946–1361
Sandersen@dccnet.com F: 604–946–0944
jack@lionsgatefisheries.com, www.lionsgatefisheries.com
Canada Seafood Inc., Intl.
8731 Citadel Cresent Pacific Seafood Intl. Ltd.
Richmond, BC V7C 4T3 Canada 10210 Bowerbank Rd.
Contact: George W.Y. Mok Sidney, BC V8L 3X4 Canada
P: 604–272–1823 P: 250–656–0901
F: 604–272–1897 F: 250–656–7615
georgewymok@yahoo.com pacficseafoods@shaw.ca, www.pacificseafoods.com
Clear Bay Fisheries, Inc. River Seafoods Inc.

Unit 16–12200 Vulcan Way 7008 Venture St.
Richmond, BC V6V 1J8Canada Delta, BC V4G 1H4 Canada
Contact: Julian Ng Contact: Jock Bray
P: 604–276–2515 P: 604–940–2173
F: 604–276–2213 F: 604–940–2174
Clearbay-seafood@shaw.ca jock@riverseafoods.bc.ca, www.riverseafoods.bc.ca
Coast Island Seafoods Saurian Seafoods Inc.

6000 Island Hwy. West 1625 Lincoln Ave.
Qualicum Bay, BC Z9K 2E1 Canada Port Coquitlam, BC V3B 2J5 Canada
Contact: Dave Gray Contact: Jack Morris
P: 250–757–8533 P: 604–942–0415
F: 250–757–8447 F: 604–464–6936

Worldwide Seafoods Ltd.
2115 Commissioner St.
Vancouver, BC V5L 1A6 Canada
Contact: Jim Heras
P: 604–738–5545
johnny_wws@telus.net, www.wws1997.com QUINAULT PRIDE SEAFOOD
U.S. SUPPLIERS Wholly owned by the Quinault Indian Nation, Quinault

Pride Seafood has processed seafood for almost 50
Alaska Fresh Seafoods, Inc. years in the town of Taholah on the pristine Olympic
105 Marine Way Peninsula of Washington’s northwest coast.
Kodiak, AK 99615 USA
Contact: David Woodruff All of Quinault Pride’s seafood products are wild and all
P: 907–486–5749 natural. The company offers fresh steelhead, sockeye,
F: 907–486–6417 king, and silver salmon and sturgeon, which is landed and
akfresh@gci.net shipped out to Seattle the same day it is caught. Quinault
Pride is also the only commercial source of Pacific razor
Alaska Glacier Seafoods, Inc. clams on the west coast. Quinault Pride also offers large
P.O. Box 34363 quantities of fresh and frozen Dungeness crab and sable-
Juneau, AK 99803 USA fish (black cod).
Contact: Mike Erickson
P: 907–790–3590 1111 NW 45th St., Ste. B
F: 907–790–4286 Seattle, WA 98107 USA
alaskaglacier@gci.net P: 206–706–7792
F: 206–789–0504
Alaska Hook & Line Seafoods gayla@seafare.com, www.quinaultprideseafood.com
P.O. Box 1172
Sitka, AK 99835 USA
Contact: Dan Stockel Bornstein Seafoods
P: 907–747–7115 1001 Hilton Ave.
F: 907–747–7113 Bellingham, WA 98225 USA
hookak@ptialaska.net Contact: Colin Bornstein
P: 360–734–7990
Arrowac Fisheries, Inc. F: 360–734–5732
4039 21st Ave. W, Ste. 200 colin@bornstein.com, www.bornstein.com
Contact: Frank Mercker Burhop’s Seafood
P: 206–282–5655 1515 Sheridan Rd.
F: 206–282–9329 Wilmette, IL 60091 USA
fmercker@arrowac-merco.com, www.arrowac-merco.com Contact: Jeff Burhop
P: 847–256–6400
Bering Select Seafoods Co. F: 847–901–4017
641 W Ewing St. www.burhops.com
Contact: Lance Magnuson Caito Fisheries
P: 206–284–3474 P.O. Box 1370
F: 206–283–1442 Fort Bragg, CA 95437 USA
Contact: Jim Caito
Big Blue Fisheries P: 707–964–6368
216 Smith St., Unit 13 F: 707–964–6439
Sitka, AK 99835 USA caitofsh@mcn.org, www.caitofisheries.com
Contact: Calvin Boord (Chip)
P: 907–966–9999
F: 907–966–2583
www.alaskasmokedfish.com

Deep Sea Fisheries, Inc. J & R Fisheries
3900 Railway Ave. P.O. Box 3302
Everett, WA 98201 USA Seward, AK 99664 USA
Contact: John Connors Contact: Rhonda Anderson-Hubbard
P: 425–742–8609 P: 907–224–5584
F: 425–742–8699 F: 907–224–5572
johnconnors@deepseafisheries.com, www.deepseafish- kruzof@ak.net
eries.com
Nautilus Seafoods, Inc.
EcoFish, Inc. 4215 21st Ave. W, Ste. 210
78 Market St. Seattle, WA 98199 USA
Portsmouth, NH 03801 USA Contact: Stephen G. Slater
P: 603–430–0101 (877–214–FISH) P: 206–285–6150
F: 603–430–9929 F: 206–284–5984
www.ecofish.com s.slater@nautilusseafoods.com
EcoFish offers a variety of seafood products. Nelson Crab, Inc.

Tokeland, WA 98590 USA
Fishhawk Fisheries P: 800–262–0069
P.O. Box 715 F: 541–267–2921
Astoria, OR 97103 USA seatreats@techline.com
Contact: Steve Fick
P: 503–325–5252 Nordic Fisheries, Inc.
F: 503–325–8786 P.O. Box 1345
fishhawk@ideal-web.com Petersburg, AK 99833 USA
Contact: Erika Gross
Hallmark Fisheries P: 907–772–2263
P.O. Box 5390 F: 907–772–2263
Charleston, OR 97420 USA nordicfisheries@alaska.com
Contact: Jack Emmons
P: 541–888–3253 NorQuest Seafoods Inc.
F: 541–888–6814 5245 Shilshole Ave. NW
hallmark.fisheries@verizon.net Seattle, WA 98107 USA
Contact: Vic Taggart
Horst’s Seafood, Inc. P: 206–282–4104
2315 Industrial Blvd. F: 206–282–4109
Juneau, AK 99801 USA vtaggart@norquest.com, www.norquest.com
Contact: Horst Schramm
P: 907–790–4300 Nor th Pacific Seafoods, Inc.
F: 907–790–5534 P.O. Box 31179
horsts@gci.net Seattle, WA 98103 USA
Contact: Jeff Otness
Icicle Seafoods, Inc. P: 206–726–9900
4019 21st Ave. W F: 206–726–1667
Seattle, WA 98199 USA jeff@northpacproc.com
Contact: Rick Speed
P: 206–282–0988 Ocean Beauty Seafoods, Inc.
F: 206–282–7222 1100 W Ewing St.
ricks@icicleseafoods.com, www.icicleseafoods.com Seattle, WA 98119 USA
Contact: Jim Yonker
P: 206–285–6800
F: 206–281–5897
jim.yonker@oceanbeauty.com, www.oceanbeauty.com

Pacific Seafood Group Tonka Seafoods, Inc.
16797 SE 130th Ave. P.O. Box 1420
Clackamas, OR 97015 USA Petersburg, AK 99833 USA
Contact: Steve Spencer Contact: Shari Otness
P: 503–905–4500; 800–388–1101 P: 907–772–3662
F: 503–905–4228 F: 907–772–3663
sspencer@pacseafood.com, www.pacseafood.com office@tonkaseafoods.com, www.tonkaseafoods.com
Pelican Seafoods Triad Fisheries

P.O. Box 110 P.O. Box 11702
Pelican, AK 99832 USA Bainbridge Island, WA 98110 USA
P: 907–735–2204 Contact: Bruce Gore
F: 907–735–2281 P: 206–842–1620
pelicans@starband.net, www.pelicanseafoods.com F: 206–842–7757
brucetfltd@aol.com
Peter Pan Seafoods, Inc.
2200 Sixth Ave., Ste. 1000 Trident Seafoods Corporation
Seattle, WA 98121 USA 5303 Shilshole Ave. NW
Contact: Steve Chartier Seattle, WA 98107 USA
F: 206–284–7474 P: 206–783–3474
stevec@ppsf.com, www.ppsf.com F: 206–782–7246
sales@tridentseafoods.com, www.tridentseafoods.com
1111 NW 45th St., Ste. B Troller Point Fisheries
Seattle, WA 98107 USA 1120 E Hoffman Rd., #23
Contact: Gayla Morrison Anchorage, AK 99515 USA
P: 206–706–7792 Contact: Mark Hofman
F: 206–789–0504 P: 907–344–1866
gayla@seafare.com, www.quinaultprideseafood.com F: 907–344–1866
Seafood Producers Cooperative
2875 Roeder Ave., Ste. 2 True World Foods, Alaska
Bellingham, WA 98225 USA P.O. Box 2997
Contact: Jeff Reynolds Kodiak, AK 99615 USA
P: 360–733–0120 P: 907–486–4768
F: 360–733–0513 F: 907–486–4885
jreynolds@spcsales.com, www.spcsales.com jean@trueworldfoods.com, www.trueworldfoods.com
Snug Harbor Seafoods UniSea Inc.

P.O. Box 701 15110 NE 90 St.
Kenai, AK 98611 USA Redmond, WA 98052 USA
Contact: Brenda Stoops Contact: Mike Cusack
P: 907–283–6122 P: 425–861–5312
F: 907–283–6127 F: 425–821–5841
snug@alaska.net, www.snugharborseafood.com mikec@fishking.com, www.unisea.com
Sunset Fisheries Western Alaska Fisheries, Inc.

P.O. Box 1395 1111 3rd Ave., Ste. 2200
Petersburg, AK 99833 USA Seattle, WA 98101 USA
Contact: Amanda Bossard Contact: Takashi Kuroki
P: 907–723–9888 P: 206–382–0640
captainaritan@yahoo.com F: 206–625–0089
kuroki@westakfish.com

Westward Seafoods, Inc. Bornstein Seafoods
1111 Third Ave., Ste. 2250 1001 Hilton Ave.
Seattle, WA 98101 USA Bellingham, WA 98225 USA
Contact: R. Oshimi Contact: Colin Bornstein
P: 206–682–5949 P: 360–734–7990
F: 206–682–1825 F: 360–734–5732
www.westwardseafoods.com colin@bornstein.com, www.bornstein.com
Wrangell Seafoods Inc. Burhop’s Seafood

P.O. Box 908 1515 Sheridan Rd.
Wrangell, AK 99929 USA Wilmette, IL 60091 USA
Contact: Serri Cummings Contact: Jeff Burhop
P: 907–874–3346 P: 847–256–6400
F: 907–874–3035 F: 847–901–4017
scummins@wrangellseafoods.com, www.burhops.com
www.wrangellseafoods.com
Caito Fisheries
P.O. Box 1370
SALMON, PACIFIC (WILD): Fort Bragg, CA 95437 USA
Most major seafood distributors offer wild salmon. To Contact: Jim Caito
order directly from a primary producer, or to identify local P: 707–964–6368
distributors, contact the Alaska, British Columbia, or F: 707–964–6439
California salmon promotion organizations listed in the caitofsh@mcn.org, www.caitofisheries.com
seafood guide. Listed below are companies that use the
MSC logo, certifying that their salmon comes from a sus- Cape Cleare Fisher y
tainable fishery. 370 Middlepoint Rd.
Port Townsend, WA 98368 USA
Contact: Robert Williams
TRIAD FISHERIES P: 360–385–7486
rick@capecleare.com, www.capecleare.com
For more than 20 years, Bruce Gore has been catching
and marketing the finest frozen-at-sea wild troll salmon Coastal Villages Seafood, LLC
to dedicated clients in the U.S., Europe, and Japan. 711 H St.
As demand for Bruce’s salmon has grown, he has added Contact: Robert Williams
salmon trollers to his fleet. But not just any boat can pro- P: 907–278–5151
duce Bruce Gore brand salmon; its captain has to commit F: 907–278–5150
to Bruce’s rigorous quality-control program. All Bruce Gore Robert_w@coastalvillages.org, www.coastalvillages.org
salmon is completely bled, handled with the utmost care,
and frozen at ultra-cold temperatures. In addition to wild Cook Inlet Salmon Brand, Inc.
salmon, Bruce sells Alaska spot prawns, halibut, and 43335 Kalifornsky Beach Rd., Ste. 16
sablefish (black cod). Soldotna, AK 99669 USA
Contact: Sylvia Beaudoin
P.O. Box 11702 P: 907–714–2332
Bainbridge Island, WA 98110 USA F: 907–262–6762
P: 206–842–1620 sbeaudoin@borough.kenai.ak.us
F: 206–842–7757
brucetfltd@aol.com Cor tes Island Wild Har vest
P.O. Box 94
Mansons Landing, BC V0P1K0 CANADA
P: 250–935–6939
F: 907–262–6762
pescador@oberon.ark.com,
http://oberon.ark.com/~pescador

EcoFish, Inc.
78 Market St.
Portsmouth, NH 03801 USA
P: 603–430–0101 (877–214–FISH)
F: 603–430–9929
www.ecofish.com GULKANA SEAFOOD DIRECT
EcoFish offers a variety of seafood products. Bill Weber is a Cordova, Alaska, fisherman who markets
For a complete list, see their profile on page 133. his catch directly to markets in the Lower 48.
Favco, Inc. All fish sold by Gulkana is processed onboard Bill’s boat,
1205 W 29th Ave. the F/V Gulkana. Each fish is bled and layer-iced on board.
Anchorage, AK 99503 USA Two hours after each opening, Bill is back in Cordova
Contact: Greg Favretto boxing up fresh sockeye, king, and silver salmon from the
P: 907–278–1525 Copper and Bering rivers and air freighting it to buyers
F: 907–276–6626 throughout the U.S. who understand—and appreciate—
greg@favco.net, www.favco.com truly fresh salmon that is handled with the utmost care
from the minute it comes out of the water.
Fishhawk Fisheries
P.O. Box 715 P.O. Box 1230
Astoria, OR, 97103, USA Mile 6 1/4, Copper River Hwy.
Contact: Steve Fick Cordova, AK 99574–1230 USA
P: 503–325–5252 P: 907–424–5106
F: 503–325–8786 sales@GulkanaSeafoodsDirect.com ,
fishhawk@ideal-web.com www.GulkanaSeafoodsDirect.com
Gulkana Seafoods Direct

P.O. Box 1230 Interocean Seafood Co.
Mile 6 1/4, Copper River Hwy. 3918 15th Pl. West
Cordova, AK 99574–1230 USA Seattle, WA 98119 USA
Contact: Jack Emmons Contact: Derryl Evans
P: 907–424–5106 P: 206–352–8686
sales@GulkanaSeafoodsDirect.com, F: 206–352–8671
www.GulkanaSeafoodsDirect.com
Intersea Fisheries West
Hallmark Fisheries 550 S Michigan St.
P.O. Box 5390 Seattle, WA 98108 USA
Charleston, OR 97420 USA Contact: Brian Glidden
Contact: Jack Emmons P: 206–285–5630
P: 541–888–3253 F: 206–283–7627
F: 541–888–6814 brian@interseafisheries.com, www.interseafisheries.com
hallmark.fisheries@verizon.net
Kodiak Salmon Packers
Icy Strait Seafoods, Inc. P.O. Box 469
2825 Roeder Ave. Donald, OR 97020 USA
Bellingham, WA 98225 USA Contact: Brian Gannon
Contact: Hank Baumgart P: 503–678–1310
P: 360–734–8175 F: 503–678–1311
F: 360–734–2203 brian@kspi.net, www.kspi.net
icystrait@att.net

Leader Creek Fisheries LLC Pelican Seafoods
Naknek, AK 99633 USA Pelican, AK 99832 USA
Contact: Julie Cysco P: 907–735–2204
P: 907–246–8846 F: 907–735–2281
F: 907–246–8847 pelicans@starband.net, www.pelicanseafoods.com
leader@bristolbay.com
Peter Pan Seafoods, Inc.
Monterey Fish Market 2200 Sixth Ave., Ste. 1000
Pier 33 Seattle, WA 98121 USA
San Francisco, CA USA Contact: Steve Chartier
Contact: Paul Johnson P: 206–728–6000
P: 415–956–1986 F: 206–284–7474
F: 415–956–5851 stevec@ppsf.com, www.ppsf.com
Nautilus Foods 1111 NW 45th St., Ste. B
P.O. Box 727 Seattle, WA 98107 USA
Valdez, AK 99686 USA Contact: Gayla Morrison
Contact: Tom Waterer P: 206–706–7792
P: 907–835–4227 F: 206–789–0504
F: 907–835–4268 gayla@seafare.com, www.quinaultprideseafood.com
tom@nautilusfoods.com
SeaBear
Nor th Pacific Processors 605 30th St.
2300 Eastlake Ave. E Anacortes, WA 98221 USA
Seattle, WA 98107 USA Contact: Cathy Hayward-Hughes
Contact: Jeff Otness P: 360–293–4661
P: 206–726–9900 F: 360–293–4097
F: 206–726–1667 cathyhh@seabear.com, www.seabear.com
jeff@northpacproc.com
Seafood Producers Cooperative
Nor thern Products 2875 Roeder Ave., Ste. 2
1932 1st Ave. Bellingham, WA 98225 USA
Seattle, WA 98101 USA Contact: Jeff Reynolds
Contact: Bill Dignon P: 360–733–0120
P: 206–448–6677 F: 360–733–0513
F: 206–448–9664 jreynolds@spcsales.com, www.spcsales.com
Ocean Beauty Seafoods, Inc. Select Fish

1100 W Ewing St. 5980 1st Ave. S
Seattle, WA 98119 USA Seattle, WA 98108 USA
Contact: Jim Yonker Contact: Scott Barton
P: 206–285–6800 P: 206–767–2642
F: 206–281–5897 scott.barton@wholefoods.com
jim.yonker@oceanbeauty.com, www.oceanbeauty.com
Snug Harbor Seafoods
Pacific Seafood Group P.O. Box 701
16797 SE 130th Ave. Kenai, AK 98611 USA
Clackamas, OR 97015 USA Contact: Brenda Stoops
Contact: Steve Spencer P: 907–283–6122
P: 503–905–4500; 800–388–1101 F: 907–283–6127
F: 503–905–4228 snug@alaska.net, www.snugharborseafood.com
sspencer@pacseafood.com, www.pacseafood.com

Taku Fisheries YKI Fisheries, Inc.
550 S Franklin St P.O. Box 389
Juneau, AK 99801 USA Yakutat, AK 99689 USA
Contact: Joe Isturis Contact: Moses Waweru
P: 907–463–4617 P: 907–784–3671
F: 907–463–4644 F: 907–784–3670
jisturis@takusmokeries.com, www.takusmokeries.com mryki@yahoo.com
Trapper’s Creek Smoking

5650 B St. SARDINES:
Anchorage, AK 99518 USA Check with these producers for ideas on how to incorporate
Contact: Andrea Meche this abundant and sustainable resource into your menu.
P: 907–561–8088
F: 907–561–8389 Acadian Fishermen’s Co-op Assoc.
info@trapperscreek.com, www.trapperscreek.com P.O. Box 115, RR3, Abram’s Village
Wellington, PEI C0B 2E0 Canada
Triad Fisheries Ltd. Contact: Jeff Malloy
Box 11702, Bainbridge Island P: 902–854–2675
Seattle, WA 98110 USA F: 902–854–2140
Contact: Bruce Gore acadian.coop@pei.sympatico.ca
P: 206–842–1620
brucetfltd@aol.com 1515 Sheridan Rd.
Trident Seafoods Corporation Contact: Jeff Burhop
5303 Shilshole Ave. NW P: 847–256–6400
Seattle, WA 98107 USA F: 847–901–4017
Contact: Larry Dutton www.burhops.com
P: 206–783–3818
F: 206–782–7246 F.W. Br yce, Inc.
LarryDutton@Tridentsfds.com, www.tridentseafoods.com 8 Pond Rd.
Gloucester, MA 01930 USA
Wildcatch P: 978–283–7080
1050 Larrabee Ave., Ste. 104–325 F: 978–283–7647
Bellingham, WA 98225 USA fwbryce@fwbryce.com, www.fwbryce.com
Contact: John Saarhein
P: 360–715–0101 Bornstein Seafoods
jonsaarheim@aol.com P.O. Box 58
Wrangell Seafoods Inc. Contact: Doug Heater
P.O. Box 908 P: 503–325–6164
Wrangell, AK 99929 USA F: 503–325–0403
Contact: Serri Cummings doug@bornstein.com, www.bornstein.com
P: 907–874–3346
F: 907–874–3035 Cape Island Seafood
scummins@wrangellseafoods.com, P.O. Box 276
www.wrangellseafoods.com Kittery, ME 03904 USA
P: 207–439–8508
Yardarm Knot Fisheries, LLC F: 207–439–6609
3600 15 Ave. W, Ste. 300
Seatlle, WA 98119 USA
Contact: Hank Streich
P: 206–216–0220
F: 206–216–0988
hank@yardarm.net

Connor’s Bros., Ltd. SCALLOPS, BAY & SEA:
669 Main St. Scallops are widely available; contact your local supplier.
Blacks Harbor, NB E5H 1K1 Canada
Contact: David Giddens
P: 506–456–3391 SHRIMP, NORTHERN PINK:
F: 506–456–1557 A good value and widely available. Check with your local
www.connors.ca distributor or contact these producers.
Fogo Island Co-Operative Society Ltd. Aero Trading

Seldom, Fogo Island, NF A0G 3Z0 Canada Port Edward, BC V0V 1G0 Canada
P: 709–627–3452 Contact: Brad Mirau
F: 709–627–3495 P: 250–628–3227
kenbudden@nf.a.bn.com F: 250–628–9311
aero@citytel.net
H. Glenwood Evans & Son
P.O. Box 468, Jersey Rd. Bay Ocean Seafood
Crisfield, MD 21817 USA P.O. Box 348
P: 410–968–1717 Garibaldi, OR 97118 USA
F: 410–968–3541 Contact: Jeff Princehouse
P: 503–322–3316
Jessie’s Ilwaco Fish Company F: 503–322–0049
P.O. Box 800 customerservice@bayoceanseafood.com
Ilwaco, WA 98624 USA www.bayoceanseafood.com
Contact: Terry Gramson
P: 360–642–3773 Bornstein Seafoods
F: 36–642–3362 P.O. Box 58
Monterey Fish Market Contact: Doug Heater
Pier 33 P: 503–325–6164
San Francisco, CA USA F: 503–325–0403
Contact: Paul Johnson doug@bornstein.com, www.bornstein.com
P: 415–956–1986
F: 415–956–5851 Clearwater Fine Foods
www.montereyfish.com 757 Bedford Hwy.
Bedford, NS B4A 3Z7 Canada
Ocean Choice P: 902–443–0550
42 Spring St., Ste. 40 F: 902–443–8459
Newport, RI 02842 USA www.clearwater.ca
Contact: Dave Kolator
P: 401–847–0022 Coal Point Seafood Company
F: 401–847–5021 P.O. Box 674
oceanchoice.ri@verizon.net, www.oceanchoice.com Homer, AK 99603 USA
Contact: Nancy Hillstrand
Pacific Seafood Group P: 800–325–3877
16797 130th Ave. F: 907–235–5330
Clackamas, OR 97015 USA fish@alaska.net, www.welovefish.com
Contact: Dan Obradovich
P: 503–905–4500 Coastal Cold Storage
F: 503–905–2495 P.O. Box 307
www.pacseafood.com Petersburg, AK 99833 USA
Contact: Greg
P: 907–772–4177
F: 907–772–4176
coastal@alaska.com

Cozy Harbor Seafood, Inc. Jessie’s Ilwaco Fish Company
P.O. Box 389 (35 Union Wharf) P.O. Box 800
Portland, ME 04112 USA Ilwaco, WA 98624 USA
P: 1–800–225–2586 Contact: Terry Gramson
F: 207–879–2666 P: 360–642–3773
jnorton@cozyharbor.com, www.cozyharbor.com F: 36–642–3362
EcoFish, Inc. Labrador Fishermen’s Union

78 Market St. Shrimp Co. Ltd.
Portsmouth, NH 03801 USA 46 Waterfront Rd.
P: 603–430–0101 (877–214–FISH) Lanse au Loup, Labrador A0K 3L0 Canada
F: 603–430–9929 Contact: Gilbert Linstead
www.ecofish.com P: 709–927–5816
F: 709–927–5555
EcoFish offers a variety of seafood products. gm@lfuscl.com, www.lfuscl.com
For a complete list, see their profile on page 133.
Nelson Crab, Inc.
Fisher y Products International P.O. Box 520
18 Electronics Ave. Tokeland, WA 98590 USA
Danvers, MA 01923 USA P: 800–262–0069
Contact: Keith Decker F: 541–267–2921
P: 978–750–5335 seatreats@techline.com
F: 978–777–7458
fpi@fpil.com, www.fisheryproducts.com Pacific Seafood Group
16797 130th Ave.
Fishhawk Fisheries Clackamas, OR 97015 USA
P.O. Box 715 P: 503–905–4500
Astoria, OR 97103 USA F: 503–905–2495
Contact: Steve Fick www.pacseafood.com
P: 503–325–5252
F: 503–325–8786 Por tland Shellfish
fishhawk@ideal-web.com 110 Darmouth St.
South Portland, ME 04106 USA
Fogo Island Co-Operative Society Ltd. P: 207–799–9290
P.O. Box 70 F: 207–799–7179
Seldom, Fogo Island, NF A0G 3Z0 Canada sales@pshellfish.com, www.portlandshellfish.com
P: 709–627–3452
F: 709–627–3495 Thomas Massey Ltd.
kenbudden@nf.a.bn.com 2 Hill Rd.
South Bristol, ME 04568 USA
Great Nor thern Products P: 207–644–1400
P.O. Box 7622 F: 207–644–8192
Warwick, RI 02887 USA tmasseyltd@yahoo.com
P: 410–821–2400
F: 401–821–2419 Ucluelet Seafood Processors Ltd.
gn@northernproducts.com, www.northernproducts.com P.O. Box 1089
Ucluelet, BC V0R 3A0 Canada
Hallmark Fisheries P: 250–726–7768
P.O. Box 5390 F: 250–726–3434
Charleston, OR 97420 USA usp@alberni.net
Contact: Jack Emmons
P: 541–888–3253
F: 541–888–6814

SHRIMP, (SPOT PRAWNS) EcoFish, Inc.
TRAP CAUGHT: 78 Market St.
Because of limited supply, buyers should talk to these Portsmouth, NH 03801 USA
suppliers to learn more about price and availability. P: 603–430–0101 (877–214–FISH)
F: 603–430–9929
Alaska Glacier Seafoods, Inc. www.ecofish.com
P.O. Box 34363
Juneau, AK 99803 USA EcoFish offers a variety of seafood products.
Contact: Mike Erickson For a complete list, see their profile on page 133.
P: 907–790–3590
F: 907–790–4286 Hi-To Fisheries Ltd.
alaskaglacier@gci.net 1575 Vernon Dr.
Vancouver, BC V6A 3P8 Canada
Alaska Hook & Line Seafoods Contact: Lawrence Chan
P.O. Box 1172 P: 604–253–5111
Sitka, AK 99835 USA F: 604–251–6526
Contact: Dan Stockel hitofish@istar.ca
P: 907–747–7115
F: 907–747–7113 Icy Straits Seafood
hookak@ptialaska.net 2825 Roeder Ave.
Bellingham, WA 98225 USA
Bell’s Seafood Contact: Mark Wallace
P.O. Box 1189 P: 360–734–8175
Haines, AK 99827 USA F: 360–734–2203
Contact: Clyde Bell icystrait@att.net
P: 907–766–2950
Lions Gate Fisheries Ltd.
Burhop’s Seafood 4179 River Rd. W
1515 Sheridan Rd. Delta, BC V4K 1R9 Canada
Wilmette, IL 60091 USA Contact: Jack Waterfield
Contact: Jeff Burhop P: 604–946–1361
P: 847–256–6400 F: 604–946–0944
F: 847–901–4017 jack@lionsgatefisheries.com, www.lionsgatefisheries.com
www.burhops.com
Monterey Fish Market
Coal Point Seafood Company Pier 33
P.O. Box 674 San Francisco, CA USA
Homer, AK 99603 USA Contact: Paul Johnson
Contact: Nancy Hillstrand P: 415–956–1986
P: 800–325–3877 F: 415–956–5851
F: 907–235–5330 www.montereyfish.com
fish@alaska.net, www.welovefish.com
Pinnacle Seafoods Ltd.
Coastal Cold Storage 2199 Commissioner St.
P.O. Box 307 Vancouver, BC V5L 1A4 Canada
Petersburg, AK 99833 USA Contact: Guy Dean
Contact: Greg P: 604–255–7991
P: 907–772–4177 F: 604–255–7118
F: 907–772–4176 info@pinnacleseafoods.com, www.pinnacleseafoods.com
coastal@alaska.com
Quest Fishing Ltd.
RR #1, Site 14C
Madeira Park, BC V0N 2H0 Canada
P: 604–883–9831
F: 604–883–9832
prawns@spotshrimp.com, www.spotshrimp.com

Sunset Fisheries
P.O. Box 1395
Contact: Amanda Bossard
P: 907–723–9888
captainaritan@yahoo.com OCEAN BOY FARMS
In July 2004, this Florida shrimp company became the

SHRIMP, U.S. (FARMED): second farm in the U.S. to produce certified organic
Not all farmed shrimp are created equal. Contact these shrimp, according to fine organic livestock guidelines
ocean-friendly shrimp producers to learn more about their of the U.S. Department of Agriculture.
operations and distribution in your area.
Ocean Boy, located in the south central part of the state,
Arizona Mariculture Associates LLC grows white shrimp (Penaeus vannamei) in artesian well
HC1 Box 46A, 50621 Agua Caliente Rd. water that it is recirculated through water-treatment ponds
Dateland, AZ 85333 USA and reused in the shrimp-growing ponds, an environmental-
Contact: Josh Wilkenfeld ly friendly aquaculture practice. Ocean Boy offers fresh
P: 928–502–0454 shrimp from July through December and quick-frozen
F: 928–782–0685 shrimp all year. In addition to shell-on product, Ocean Boy
joshwilkenfeld@mindspring.com offers value-added cooked and peeled organic shrimp.
BayBoy Farms 2954 Airglades Blvd.

P.O. Box 248 Clewiston, FL 33440 USA
Hayneville, AL 36040 USA P: 863–983–9941
Contact: Lee Jackson, Jr. F: 863–983–9943
P: 205–242–6548, 334–563–7563 www.floridasweetshrimp.com
gcdcinc@aol.com, www.bayboyfarms.com
Bubba Sue Shrimp EcoFish, Inc.

Duntreath Farm 78 Market St.
4954 Paris Pike Portsmouth, NH 03801 USA
Lexington, Kentucky 40511 USA P: 603–430–0101 (877–214–FISH)
Contact: Susan Harkin F: 603–430–9929
P: 859–299–2254 www.ecofish.com
bubbasue@qx.net
EcoFish offers a variety of seafood products.
Burhop’s Seafood For a complete list, see their profile on page 133.
1515 Sheridan Rd.
Wilmette, IL 60091 USA Greene Prairie Aquafarm
Contact: Jeff Burhop P.O. Box 10152
P: 847–256–6400 Boligee, AL 35443 USA
F: 847–901–4017 David Teichert-Coddington
www.burhops.com P: 205–372–2844
www.greeneprairieaquafarm.com
Deser t Sweet Shrimp Farm
P.O. Box A1 Indian River Aquaculture
Gila Bend, AZ 85337 USA 5505 12th St.
P: 623–393–0136 Vero Beach, FL 32966 USA
F: 623–393–0158 P: 800–955–2387
shrimp@desertsweetshrimp.com, F: 772–567–1274
www.desertsweetshrimp.com

OceanBoy Farms, Inc. Caito Fisheries
2954 Airglades Blvd. P.O. Box 1370
Clewiston, FL 33440 USA Fort Bragg, CA 95437 USA
Contact: Stutz Armstrong Contact: Jim Caito
P: 863–983–9941 P: 707–964–6368
F: 863–983–9943 F: 707–964–6439
www.floridasweetshrimp.com caitofsh@mcn.org, www.caitofisheries.com
Old Ocean Shrimp Company Offers Dover sole (fillet and whole) and Rex sole (fillet,
517 N 8th St. whole, and dressed)
Midlothian, TX 76065 USA
P: 972–723–0295 Global Seafoods Nor th America LLC
Information@oldoceanshrimpco.com, www.oldoceanshrimp- 11100 NE 8th St., #310
co.com Bellevue, WA 98004 USA
Contact: Nikolay Osokin
Penbur Farms P: 425–451–3705
3415 Clovis Ave. F: 425–451–1067
Clovis, CA 94612 USA osikin@globalseafoods.com, www.globalseafoods.com
P: 559–292–1354
F: 559–292–1454 Ocean Beauty Seafoods Inc.
jimpenfield@penbur.com, www.penbur.com P.O. Box C–70739
Permian Sea Shrimp Company Contact: Jim Yonker
P.O. Box 448 P: 206–285–6800
Imperial, TX 79743 USA F: 206–281–5897
Contact: Bart Reid randy.cade@oceanbeauty.com, www.oceanbeauty.com
P: 432–536–2216
patsy@west-tex.net, www.permianseashrimp.com Pacific Seafood Group
16797 SE 130th Ave.
Clackamas, OR 97015 USA
SOLE, PACIFIC: Contact: Steve Spencer
Check with these suppliers for information on this West P: 503–905–4500; 800–388–1101
Coast alternative to more limited East Coast flatfish. F: 503–905–4228
sspencer@pacseafood.com, www.pacseafood.com
Bornstein Seafoods Inc.
P.O. Box 188 Peter Pan Seafoods, Inc.
Bellingham, WA 98227 USA 2200 Sixth Ave.
Contact: Colin Bornstein Seattle, WA 98121 USA
P: 360–734–7990 Contact: Steve Chartier
F: 360–734–5732 P: 206–728–6000
colin@bornstein.com, www.bornstein.com F: 206–284–7474
stevec@ppsf.com, www.ppsf.com
Burhop’s Seafood
1515 Sheridan Rd. Trident Seafood Corporation
Wilmette, IL 60091 USA 5303 Shilshole Ave.
Contact: Jeff Burhop Seattle, WA 98107 USA
F: 847–901–4017 P: 206–783–3474
www.burhops.com F: 206–782–7246
sales@tridentseafoods.com, www.tridentseafoods.com

Western Alaska Fisheries, Inc. Blue Heron Aqua Farms
1111 3rd Ave., Ste. 2200 14545 J Military Trail #167
Seattle, WA 98101 USA Delray Beach, FL 33484 USA
Contact: Takashi Kuroki Contact: Sal Cherch
P: 206–382–0640 P: 561–638–5974
F: 206–625–0089 F: 561–638–5724
kuroki@westakfish.com foodfish@aldephia.net
Kent SeaTech Corporation

STRIPED BASS, WILD & HYBRID 11125 Flintkote Ave., Ste. J
Wild striped bass is available from many East Coast sup- San Diego, CA 92121 USA
pliers as well as primary processors in the mid-Atlantic. P: 858–452–5765
Depending on the size of the operation, hybrid striped F: 858–452–0075
bass farmers may have their own sales organization or www.kentseatech.com
sell through brokers. Contact the producer for sales,
availability, and information on farming practices. Monterey Fish Market
Pier 33
San Francisco, CA USA
Contact: Paul Johnson
P: 415–956–1986
F: 415–956–5851
KENT SEA TECH CORPORATION
Nature’s Catch
A pioneer in the technology of closed-system fish 1090 Willis Rd.
farming and sustainable aquaculture, Kent Sea Tech is Clarksdale, MS 38614 USA
the largest grower of hybrid striped bass in the world. Contact: Max Ripert
P: 800–964–FISH
Its farms in the California desert near Palm Springs use F: 662–627–1486
geothermal water to raise fish in raceways and tanks. A info@naturescatch.com, www.naturescatch.com
unique, cold bank system technology allows Kent Sea Tech
to provide two-pound fish year-round. Kent Sea Tech mar- Silver Streak Bass Co.
kets live and sashimi-quality fresh whole California Farmed P.O. Box 99
Striped Bass to customers in the U.S., Asia, and Europe. Danevang, TX 77432 USA
Contact: Jim Ekstrom
11125 Flintkote Ave., Ste. J P: 979–543–8989
San Diego, CA 92121 USA F: 979–543–8840
P: 858–452–5765 eksent@wcnet.net
F: 858–452–0075
www.kentseatech.com Susquehanna Aquacultures Inc.
P.O. Box 306
York Haven, PA 17370 USA
Anguilla Fish Farm Contact: Brent W. Blauch
P.O. Box 817 P: 717–266–4577
Hastings, FL 32145 USA F: 717–266–0611
Contact: Dugan Whiteside bassman@itech.net
P: 904–692–1050
F: 904–692–1050 VanGuard Fish Farm, Inc.
851 Wilmar Rd.
Austin Bros. Fisheries Vanceboro, NC 28586 USA
P.O. Box 844 Contact: Ronald Groover
Aurora, NC 27806 USA P: 252–244–3155
Contact: Scott Austin F: 252–244–3981
P: 252–322–6590 ronaldatvanguard@aol.com
F: 252–322–7271

STURGEON, WHITE (FARMED): SeaChick, Inc.
Buyers will need to contact these suppliers directly to iden- P.O. Box 2024
tify purchase options. Escatawpa, MS 39552 USA
P: 800–343–7313
Burhop’s Seafood F: 228–475–1503
1515 Sheridan Rd. SeaChick@worldnet.att.net, www.seachick.com
Contact: Jeff Burhop Southern Farm Tilapia LLC
P: 847–256–6400 P.O. Box 908
F: 847–901–4017 Bailey, NC 27807 USA
www.burhops.com P: 252–235–9963
F: 252–235–9824
The Fisher y rcehunt@aol.com
11583 Valensin Rd.
Galt, CA 95632 USA IMPORTERS:
Contact: Ken Beers
P: 916–687–7475 Enaca International, LLC
F: 916–687–8823 11800 NW 100 Rd., Ste. 4
Medley, FL 33178 USA
Stolt Sea Farm P: 305–599–8877
9149 East Levee Rd. F: 305–599–2255
Elverta, CA 95626 USA sales@enacausa.com, www.enaca.net
Contact: Peter Struffeneger
P: 800–525–0333 Mountain Stream
F: 916–991–4334 6800 NW 36th Ave.
info@stoltseafarm.com, www.stoltseafarm.com Miami, FL 33147 USA
P: 305–691–7997
F: 305–696–6561
TILAPIA, U.S. (FARMED): sales@mountainstreamtilapia.com, www.mountainstreamti-
Below are domestic growers and importers of fresh tilapia. lapia.com
DOMESTIC GROWERS: Rain Forest Aquaculture

1000 Sawgrass Corporate Pkwy., Ste. 110
Aquafresh Farms of Mississippi Sunrise, FL 33323 USA
6908 Andover St. P: 954–835–0988
Moss Point, MS 39563 USA F: 954–337–0804
P: 228–475–1822 sales@tilapia.com, www.tilapia.com
F: 228–457–6308
onedollarforyou@aol.com Regal Springs
P.O. Box 20608
Fish Breeders of Idaho Bradenton, FL 34204 USA
P.O. Box 479 P: 941–747–9161
Hagerman, ID 83332 USA F: 941–747–9476
P: 208–837–6114 tilapiafillet@aol.com, www.regalsprings.com
F: 208–837–6254
fpi@fmt.org Tropical Aquaculture Products
P.O. Box 6311
Pacific Aqua Fish Farms, Inc. Rutland, VT 05702 USA
10468 Hot Mineral Spa Rd. P: 802–747–6311
Niland, CA 92257 USA F: 802–747–6353
P: 760–354–1533 info@eattilapia.com, www.eattilapia.com
F: 760–354–1068

TROUT, RAINBOW (FARMED):
Fresh and frozen trout is readily available from most
seafood and foodservice distributors. However, buyers may
want to seek out locally grown trout for more regional
emphasis. The trout growers listed below sell either
through distributors or directly. ECOFISH, INC.
Burhop’s Seafood EcoFish has carved out an important niche within the
1515 Sheridan Rd. U.S. seafood market as a wholesaler of seafoods exclu-
Wilmette, IL 60091 USA sively from environmentally sustainable fisheries.
P: 847–256–6400 EcoFish has a strong commitment to promoting ecological-
F: 847–901–4017 ly responsible seafood consumption. In carrying out their
www.burhops.com mission, EcoFish’s independent Seafood Advisory Board
researches and recommends well managed fisheries to
Clear Springs Foods, Inc. EcoFish, ensuring the products they offer are from sustain-
P.O. Box 712 able fisheries. In addition, EcoFish donates a percentage
Buhl, ID 83316 USA of its sales to communities and organizations around the
P: 208–543–4316 world that promote sustainable fishing practices.
F: 800–635–8211
csf@clearsprings.com, www.clearsprings.com EcoFish offers a large variety of ocean-friendly seafoods
including: catfish (farmed), clams (farmed), Pacific cod
The largest trout producer in the U.S., with nationwide distri- (line/pot caught), Dungeness crab, Alaskan halibut
bution of fresh, frozen and value-added trout products. Call (longline), mahimahi (troll/handline), mussels (farmed),
the names of local suppliers. oysters, Alaskan sablefish (longline), Alaskan salmon
(all species), scallops (farmed), shrimp (farmed/organic,
EcoFish, Inc. northern pink, spot prawns), rainbow trout (farmed), ahi
78 Market St. tuna (troll/handline), and albacore tuna (troll/handline).
Portsmouth, NH 03801 USA
P: 603–430–0101 (877–214–FISH) 78 Market St.
F: 603–430–9929 Portsmouth, NH 03801 USA
www.ecofish.com P: 603–430–0101 (877–214–FISH)
F: 603–430–9929
EcoFish offers a variety of seafood products. www.ecofish.com
For a complete list, see their profile on page 133.
Harrietta Hills Trout Farm Star Prairie Trout Farm

1681 S 7 1/2 Rd. 400 Hill Ave.
Harrietta, MI 49638 USA Star Prairie, WI 54026 USA
P: 231–389–2514 P: 715–248–3633
dan@harriettahills.com F: 715–248–7933
sptrout@pressenter.com, www.starprairietrout.com
Idaho Trout Company
P.O. Box 72 Established in 1856.
Buhl, ID 83316 USA
P: 866–878–7688 Sunburst Trout Company
F: 208–543–8476 128 Raceway Pl.
rainbowtrout@idahotrout.com, www.idahotrout.com Canton, NC 28716 USA
P: 828.648.3010
F: 828.648.9279
info@sunbursttrout.com, www.sunbursttrout.com
Offers a wide variety of trout products from fish grown with-

out animal-based feeds. Also sells rainbow trout caviar.

TUNA, AHI (YELLOWFIN & BIGEYE): Hawaii International Seafood, Inc.
Because of issues regarding seine and longline fishing, P.O. Box 30486
concerned buyers should contact suppliers to identify pole Honolulu, HI 96820 USA
and troll-caught ahi. P: 808–839–5010
F: 808–833–0712
Barnacle Seafood Co. info@cryofresh.com, www.cryofresh.com
5301 NW 35th Ave.
Fort Lauderdale, FL 33309 USA Hilo Fish Company, Inc.
P: 954–486–8000 55 Holomua St.
Hilo, HI 96720 USA
Burhop’s Seafood Contact: Charlie Umamoto
1515 Sheridan Rd. P: 808–961–0877
Wilmette, IL 60091 USA F: 808–935–1603
Contact: Jeff Burhop charlie@hilofish.com, www.hilofish.com
P: 847–256–6400
F: 847–901–4017 McFresh, Inc.
www.burhops.com 2740 W 81st St.
Miami, FL 33016 USA
EcoFish, Inc. P: 305–822–2442
78 Market St. F: 305–822–1448
Portsmouth, NH 03801 USA sam@mcfresh.com, www.mcfresh.com
P: 603–430–0101 (877–214–FISH)
F: 603–430–9929 New Zealand Seafoods
www.ecofish.com 4321 Boyle Ave.
EcoFish offers a variety of seafood products. Contact: Vicki Tanaka
For a complete list, see their profile on page 133. P: 323–584–2400
F: 323–584–2431
Fresh Island Fish, Inc. vicki@nzseafoods.com, www.nzseafoods.com
312 Alamaha St., Unit G
Kahuluhi, HI 96732 USA
Contact: Bruce Johnson TUNA, ALBACORE:
P: 808–871–1111 While frozen albacore is widely available from seafood and
F: 808–871–6511 foodservice distributors, fresh or frozen troll-caught fish
mail@freshislandfish.com, www.freshislandfish.com may a little harder to find. During the fishing season, many
West Coast fishermen sell their catch directly from major
Garden Valley & Isle Seafood fishing ports in Washington, Oregon, and California.
225 N Nimitz Hwy. #3
Honolulu, HI 96817 USA Burhop’s Seafood
P: 808–524–4847 1515 Sheridan Rd.
F: 808–528–5590 Wilmette, IL 60091 USA
info@gvisfd.com, www.gvisfd.com Contact: Jeff Burhop
P: 847–256–6400
H&N Foods International F: 847–901–4017
125 Bayshore Blvd. www.burhops.com
San Francisco, CA 94124 USA
Contact: Peter Hall Car valho Fisheries Inc.
P: 415–821–6637 1585 Heartwood Dr., Ste. D
F: 415–821–7159 McKinleyville, CA 95519 USA
peter_hall@hnfoods.com, www.hnfoods.com Contact: Bill Carvalho
P: 800–301–3270
F: 707–839–3260
admin@carvalhofisheries.com, www.carvalhofisheries.com

EcoFish, Inc. Nelson Crab, Inc.
78 Market St. P.O. Box 520
Portsmouth, NH 03801 USA Tokeland, WA 98590 USA
P: 603–430–0101 (877–214–FISH) P: 800–262–0069
F: 603–430–9929 F: 541–267–2921
www.ecofish.com seatreats@techline.com
EcoFish offers a variety of seafood products. New Zealand Seafoods

For a complete list, see their profile on page 133. 4321 Boyle Ave.
Fresh Island Fish, Inc. Contact: Vicki Tanaka
312 Alamaha St., Unit G P: 323–584–2400
Kahuluhi, HI 96732 USA F: 323–584–2431
Contact: Bruce Johnson vicki@nzseafoods.com, www.nzseafoods.com
P: 808–871–1111
F: 808–871–6511 Pacific Seafood Group
mail@freshislandfish.com, www.freshislandfish.com 16797 SE 130th Ave.
Clackamas, OR 97015 USA
H&N Foods International Contact: Steve Spencer
125 Bayshore Blvd. P: 503–905–4500; 800–388–1101
San Francisco, CA 94124 USA F: 503–905–4228
Contact: Peter Hall sspencer@pacseafood.com, www.pacseafood.com
P: 415–821–6637
F: 415–821–7159 Quinault Pride Seafood
peter_hall@hnfoods.com, www.hnfoods.com 1111 NW 45th St., Ste. B
Hilo Fish Company, Inc. Contact: Gayla Morrison
55 Holomua St. P: 206–706–7792
Hilo, HI 96720 USA F: 206–789–0504
Contact: Charlie Umamoto gayla@seafare.com, www.quinaultprideseafood.com
P: 808–961–0877
F: 808–935–1603
charlie@hilofish.com, www.hilofish.com
Jessie’s Illwaco Fish Company

P.O. Box 800
Ilwaco, WA 98624 USA
P: 360–642–3773
F: 360–642–3362

Supplier Index
Alphabetical Listing
COMPANY CITY STATE COUNTRY OCEAN-FRIENDLY FISH

AND SHELLFISH
10th & M Seafoods Anchorage AK U.S. Caviar, Salmon (wild Pacific); Halibut,
Pacific
AA1 Alaska Fish Homer AK U.S. Cod, Pacific
The Abalone Farm Cayucos CA U.S. Abalone, red (farmed)
Acadian Fishermen’s Co-op Association Wellington PEI Canada Sardines
Acadiana Fisherman’s Cooperative Breaux Bridge LA U.S. Crawfish
Aero Trading Port Edward BC Canada Shrimp, Northern Pink
Aero Trading Co. Ltd. Vancouver BC Canada Sablefish
Aeros Southold NY U.S. Oysters
Agassiz Aqua Farms Oakville ON Canada Arctic char
Airfresh Seafoods Gig Harbor WA U.S. Caviar, Salmon (wild Pacific); Halibut,
Pacific
AK Johnston Oysters Denman Island BC Canada Oysters
Alaska Fresh Seafoods, Inc. Kodiak AK U.S. Sablefish
Alaska Glacier Seafoods, Inc. Juneau AK U.S. Cod, Pacific; Halibut, Pacific; Sablefish;
Shrimp (Spot Prawns), Trap-caught
Alaska Hook & Line Seafoods Sitka AK U.S. Caviar, Salmon (wild Pacific); Cod,
Pacific; Halibut, Pacific; Sablefish;
Alaska Seafood Company Juneau AK U.S. Caviar, Salmon (wild Pacific)
Alaskan Marine Resources Cordova AK U.S. Caviar, Salmon (wild Pacific)
Albion Fisheries, Ltd. Vancouver, BC Canada Sablefish
All American Gulf Fish Company Fort Walton Beach FL U.S. Mackerel, Atlantic or Spanish
Allen’s Seafood Harpswell ME U.S. Lobster, American
American Mussel Harvesters, Inc. North Kingstown RI U.S. Mussels
America’s Catch Itta Bena MS U.S. Catfish, U.S. (farmed)
Andersen Foods Intl. Ltd. Delta BC Canada Sablefish
Anguilla Fish Farm Hastings FL U.S. Striped Bass, Hybrid
AQE Fishermen’s Market Sitka AK U.S. Caviar, Salmon (wild Pacific); Halibut,
Pacific
Aquafarms Holdenville OK U.S. Catfish, U.S. (farmed)
Aquafresh Farms of Mississippi Moss Point MS U.S. Tilapia
Ariel Seafood, Inc. Destin FL U.S. Mackerel, Atlantic or Spanish
Arizona Mariculture Associates LLC Dateland AZ U.S. Shrimp, U.S. (farmed)
Arpeggio’s Cordova AK U.S. Caviar, Salmon (wild Pacific)
Arrowac Fisheries, Inc. Seattle WA U.S. Sablefish
Atchafalaya Crawfish Breaux Bridge LA U.S. Crawfish
Atlantic Fish Corporation Boca Raton FL U.S. Mackerel, Atlantic or Spanish
Austin Bros. Fisheries Aurora NC U.S. Striped Bass, Hybrid
Avery’s Bay Clams Galloway NJ U.S. Clams; Oysters
B&B Oysters Fanny Bay BC Canada Oysters
Bama Sea Products, Inc. St. Petersburg FL U.S. Crab, Stone; Mackerel, Atlantic
or Spanish
Bandon Pacific Bandon OR U.S. Crab, Dungeness
Bantry Bay Seafoods Ltd. Bantry County Ireland Mussels
Cork
Barnacle Seafood Co. Fort Lauderdale FL U.S. Tuna, Ahi (Yellowfin/Bigeye)

AND SHELLFISH
Bay Haven Lobster, Inc. York ME U.S. Lobster, American

Bay Ocean Seafood Garibaldi OR U.S. Shrimp, Northern Pink
BayBoy Farms Hayneville AL U.S. Shrimp, U.S. (farmed)
Bayley’s Lobster Pound Scarborough ME U.S. Lobster, American
Bayou Land Seafood, LLC Breaux Bridge LA U.S. Crawfish
BBS Lobster Company Inc. Machiasport ME U.S. Lobster, American
Beals Lobster Pier Southwest Harbor ME U.S. Lobster, American
Bell Buoy Crab Co. Seaside OR U.S. Crab, Dungeness
Bell’s Seafood Haines AK U.S. Halibut, Pacific; Shrimp (Spot Prawns),
Trap Caught
Bering Select Seafoods Co. Seattle WA U.S. Sablefish
Big Blue Fisheries Sitka AK U.S. Halibut, Pacific; Sablefish
Big Island Abalone Seattle WA U.S. Abalone (farmed)
Blis Caviar Oak Park IL U.S. Caviar, Trout (farmed)
Blue Heron Aqua Farms Delray Beach FL U.S. Striped Bass, Hybrid
Bob’s Seafood Windham ME U.S. Lobster, American
Bonanza Crawfish Farms, Inc. Henderson LA U.S. Crawfish
Bornstein Seafoods Bellingham WA U.S. Crab, Dungeness; Sablefish; Salmon,
Pacific (wild); Sole, Pacific
Bornstein Seafoods Astoria OR U.S. Sardines; Shrimp, Northern Pink
Brady’s Oysters Aberdeen WA U.S. Oysters
Brenner Oyster Co. Federal Way WA U.S. Oysters
Buddy Gandy Seafood Inc. Panama City FL U.S. Mackerel, Atlantic or Spanish
Burhop’s Seafood Wilmette IL U.S. Artic Char; Catfish, U.S. (farmed);
Caviars, U.S.; Clams; Cod, Pacific;
Crab, Dungeness, Jonah/Rock, King
Snow and Stone; Crawfish; Flounder;
Halibut, Pacific; Lobster, American and
Spiny/Rock; Mackarel; Mahimahi;
Mussels, (farmed); Oysters; Salmon,
Pacific (wild); Sardines; Shrimp, U.S.
(farmed); Shrimp (Spot Prawns), Trap-
caught; Sole (Pacific); Trout, Rainbow;
Tuna, Albacore and Ahi;
White Sturgeon, U.S. (farmed)
Buy N Pack Seafoods Inc. Hoonah AK U.S. Cod, Pacific; Halibut, Pacific
C and C Oyster Co. Ltd. Nanaimo BC Canada Oysters
Caito Fisheries Fort Bragg CA U.S. Crab, Dungeness; Sablefish; Salmon,
Pacific (wild); Sole, Pacific
Cajun Crawfish Marrero LA U.S. Crawfish
Canada Seafood Inc., Intl. Richmond BC Canada Sablefish
Cape Cleare Fishery Port Townsend WA U.S. Salmon, Pacific (wild)
Canadian Fishing Company Vancouver BC Canada Caviar, Salmon (wild Pacific)
Cape Island Seafood Kittery ME U.S. Sardines
Capt. Vince, Inc. Gloucester MA U.S. Lobster, American
Carolina Classics Ayden NC U.S. Catfish, U.S. (farmed)
Carvalho Fisheries Inc. McKinleyville CA U.S. Tuna, Albacore
Castle Rock Lobster Company Appleton ME U.S. Lobster, American
Catalina Offshore Products Inc. San Diego CA U.S. Lobster, Rock and Spiny
Cedar Key Aquaculture Farms, Inc. Riverview FL U.S. Clams
Cherrystone Aqua Farms Cheriton VA U.S. Clams
Chessie Seafood Wicomico VA U.S. Oysters
Circle “C” Oyster Ranchers Ridge MD U.S. Oysters
Clausen Oysters North Bend OR U.S. Oysters
Clear Bay Fisheries, Inc. Richmond BC Canada Sablefish
Clear Springs Foods, Inc. Buhl ID U.S. Trout, Rainbow (farmed)
Clearwater Fine Foods Bedford NS Canada Crab, Jonah (Rock); Shrimp,
Northern Pink

AND SHELLFISH
Coal Point Seafood Company Homer AK U.S. Caviar, Salmon (wild Pacific); Cod,
Pacific; Halibut, Pacific; Shrimp,
Northern Pink; Shrimp (Spot Prawns),
Trap Caught
Coast Island Seafoods Qualicum Bay BC Canada Sablefish
Coast Seafoods Company Bellevue WA U.S. Oysters
Coastal Cold Storage Petersburg AK U.S. Halibut, Pacific; Shrimp, Northern
Pink; Shrimp (Spot Prawns), Trap Caught
Coastal Villages Seafood, LLC Anchorage AK U.S. Salmon, Pacific (wild)
Coastwide Fishing Ltd. Richmond BC Canada Sablefish
Collins Caviar Chicago IL U.S. Caviar: Paddlefish (farmed), Salmon
(wild Pacific) and Trout (farmed)
ConFish Inc./Country Select Catfish Isola MS U.S. Catfish, U.S. (farmed)
Connor’s Bros., Ltd. Blacks Harbor NB Canada Sardines
Cook Inlet Salmon Brand, Inc. Soldotna AK U.S. Salmon, Pacific (wild)
Cook’s Lobster House Bailey Island ME U.S. Lobster, American
Copper River Seafoods Anchorage AK U.S. Cod, Pacific; Halibut, Pacific
Cortes Island Wild Harvest Mansons Landing BC Canada Salmon, Pacific (wild)
Cossack Caviar LaConnor WA U.S. Caviar, Salmon (wild Pacific)
Cox Seafood Tarpon Springs FL U.S. Crab, Stone
Cozy Harbor Seafood Inc. Portland ME U.S. Lobster, American; Shrimp,
Northern Pink
Daley Brothers Ltd. St. John’s NL Canada Crab, Snow
Deep Creek Custom Packing Inc. Ninilchik AK U.S. Caviar, Salmon (wild Pacific)
Deep Sea Fish of Rhode Island, Inc. Wakefield RI U.S. Flounder, Summer (Fluke); Mackerel,
Atlantic or Spanish
Deep Sea Fisheries, Inc. Everett WA U.S. Crab, King; Sablefish
Delta Pride Catfish Indianola MS U.S. Catfish, U.S. (farmed)
Desert Sweet Shrimp Farm Gila Bend AZ U.S. Shrimp, U.S. (farmed)
Desolation Sound Oysters Ltd. Bowser BC Canada Oysters
Di Carlo Seafood Company Wilmington CA U.S. Lobster, Rock and Spiny
Douty Bros. Inc. Portland ME U.S. Lobster, American
Duxbury Bay Shellfish Co. Duxbury MA U.S. Oysters
EcoFish, Inc. Portsmouth NH U.S. Catfish, U.S. (farmed); Cod, Pacific;
Clams; Crab, Dungeness; Halibut, Pacific;
Mahimahi; Mussels; Oysters; Sablefish;
Salmon, Pacific (wild); Scallops; Shrimp;
Trout, Rainbow (farmed); Tuna, Ahi
(Yellowfin/Bigeye); Tuna, Albacore
Ekone Oyster Co. South Bend WA U.S. Oysters
Enaca International, LLC Medley FL U.S. Tilapia
Everjay Shellfish Co. S. Wellfleet MA U.S. Oysters
F.A.S. Seafood Producers Ltd. Victoria BC Canada Sablefish
F.W. Bryce, Inc Gloucester MA U.S. Sardines
Favco, Inc. Anchorage AK U.S. Salmon, Pacific (wild)
Fish Breeders of Idaho Hagerman ID U.S. Catfish, U.S. (farmed); Caviar, Trout
(farmed); Tilapia
Fisherman’s Express LLC Anchorage AK U.S. Cod, Pacific
Fishermen’s Heritage Lobster Co-op Friendship ME U.S. Lobster, American
The Fishery Galt CA U.S. Sturgeon, White (farmed)
Fisher’s Island Oyster Farm Fisher’s Island NY U.S. Oysters
Fishery Products International St. John’s NL Canada Crab, Snow; Shrimp, Northern Pink
Fishhawk Fisheries Astoria OR U.S. Crab, Dungeness; Sablefish; Salmon,
Pacific (wild); Shrimp, Northern Pink
Fishing Vessel Alpha Dawn Wrangell AK U.S. Halibut, Pacific
Fishing Vessel Patricia S Gustavus AK U.S. Halibut, Pacific
Fogo Island Co-Operative Society Ltd. Seldom, Fogo Island NF Canada Sardines; Shrimp, Northern Pink
Free Range Fish & Lobster Portland ME U.S. Lobster, American
French’s Clam Co. Ltd. Lund BC Canada Clams

AND SHELLFISH
Fresh Island Fish, Inc. Kahuluhi HI U.S. Tuna, Ahi (Yellowfin/Bigeye); Tuna,
Albacore
Fruge’s Cajun Crawfish Company Branch LA U.S. Crawfish
Garden Valley & Isle Seafood Honolulu HI U.S. Tuna, Ahi (Yellowfin/Bigeye)
Global Seafoods North America LLC Bellevue WA U.S. Sole, Pacific
Gordon’s Shellfish LLC. Pocomoke MD U.S. Clams; Oysters
The Great Eastern Mussel Farms, Inc. Tenants Harbor ME U.S. Mussels
Great Little Oyster Company Ltd. Powell River BC Canada Oysters
Great Northern Products Ltd. Warwick RI U.S. Crab, Jonah (Rock) and Snow; Shrimp,
Northern Pink
Greene Prairie Aquafarm Boligee AL U.S. Shrimp, U.S. (farmed)
Greenhead Lobster LLC Stonington ME U.S. Lobster, American
Gulkana Seafood Direct Cordova AK U.S. Salmon, Pacific (wild)
H&N Foods International San Francisco CA U.S. Tuna, Ahi (Yellowfin/Bigeye); Tuna,
Albacore
H. Glenwood Evans & Son Crisfield MD U.S. Sardines
Hallmark Fisheries Charleston OR U.S. Crab, Dungeness; Sablefish; Salmon,
Pacific (wild); Shrimp, Northern Pink
Hama Hama Co. Lilliwaup WA U.S. Oysters
Haring’s Pride Wisner LA U.S. Catfish, U.S. (farmed)
Harrietta Hills Trout Farm Harrietta MI U.S. Trout
Hawaii International Seafood, Inc. Honolulu HI U.S. Mahimahi; Tuna, Ahi (Yellowfin/Bigeye)
Heartland Catfish Itta Bena MS U.S. Catfish, U.S. (farmed)
High Flutin’ Oyster Co., Ltd. Powell River BC Canada Oysters
Hilo Fish Company, Inc. Hilo HI U.S. Mahimahi; Tuna, Ahi (Yellowfin/Bigeye);
Tuna, Albacore
Hi-To Fisheries Ltd. Vancouver BC Canada Shrimp (Spot Prawns), Trap-caught
Hog Island Oyster Co. Marshall CA U.S. Oysters
Horst’s Seafood, Inc. Juneau AK U.S. Halibut, Pacific; Sablefish
Icelandic USA Inc. Norwalk CT U.S. Arctic char
Icicle Seafoods, Inc Seattle WA U.S. Crab, Dungeness; Crab, King; Crab,
Snow; Sablefish
Icy Strait Seafoods, Inc. Bellingham WA U.S. Salmon, Pacific (wild); Shrimp
(Spot Prawns), Trap-caught
Idaho Trout Company Buhl ID U.S. Trout
Imperial Eagle Clam Company Ltd Saanichton BC Canada Clams
Indian River Aquaculture Vero Beach FL U.S. Shrimp, U.S. (farmed)
Interior Alaska Fish Processors Fairbanks AK U.S. Caviar, Salmon (wild Pacific)
Interocean Seafood Co. Seattle WA U.S. Salmon, Pacific (wild)
Intersea Fisheries West Seattle WA U.S. Salmon, Pacific (wild)
Islamorada Lobster & Stone Crab Islamorada FL U.S. Crab, Stone
Enterprises, Inc.
Island Lobster, Ltd. Gloucester MA U.S. Lobster, American
Island Seafoods Kodiak AK U.S. Cod, Pacific; Halibut, Pacific
J&R Fisheries Seward AK U.S. Halibut, Pacific; Sablefish
J&B AquaFood, Inc. Jacksonville NC U.S. Clams; Oysters
Jessie’s Illwaco Fish Company Ilwaco WA U.S. Crab, Dungeness; Sardines; Shrimp,
Northern Pink, Tuna, Albacore;
Kalamar Seafood Inc. Hialeah FL U.S. Mahimahi
Katama Bay Oyster Co. Edgartown MA U.S. Oysters
Kent SeaTech Corporation San Diego CA U.S. Striped Bass, Hybrid
Key Largo Fisheries Key Largo FL U.S. Crab, Stone
Key West Seafoods Key West FL U.S. Crab, Stone
Keyport Foods LLC Seattle WA U.S. Crab, Snow
Keys Fisheries, Inc. Marathon FL U.S. Crab, Stone; Lobster, Rock and Spiny;
Mackerel, Atlantic or Spanish
King’s Seafood Inc. Port Orange FL U.S. Mackerel, Atlantic or Spanish
Kodiak Salmon Packers Donald OR U.S. Salmon, Pacific (wild)
Labrador Fishermen’s Union Shrimp Co. Ltd. Lanse au Loup NL Canada Shrimp, Northern Pink

AND SHELLFISH
Leader Creek Fisheries LLC Naknek AK U.S. Salmon, Pacific (wild)

Leader Fishing Ltd. Delta BC Canada Sablefish
Lions Gate Fisheries Ltd. Delta BC Canada Sablefish; Shrimp (Spot Prawns),
Trap-caught
Little Skookum Shellfish Growers Shelton WA U.S. Oysters
Live Crawfish.com Plaquemine LA U.S. Crawfish
Lofoten Fish Company Petersburg AK U.S. Halibut, Pacific
Lombardi’s Seafood Inc. Orlando FL U.S. Mahimahi
Lund’s Fisheries Inc. Cape May NJ U.S. Mackerel, Atlantic or Spanish
Mainly Lobsters & Seafood Owl’s Head ME U.S. Lobster, American
Marshall Point Sea Farm, LLC. Port Clyde ME U.S. Clams; Oysters
MB Seafood Merritt Island FL U.S. Mackerel, Atlantic or Spanish
Mc Fresh, Inc. Miami FL U.S. Tuna, Ahi (Yellowfin/Bigeye)
McAleney’s New Meadows Lobster Portland ME U.S. Lobster, American
Monterey Abalone Company Monterey CA U.S. Abalone (farmed)
Monterey Fish Market San Francisco CA U.S. Crab, Dungeness; Halibut;
Lobster, Spiny; MahiMahi; Salmon
Pacific (wild); Sardines; Scallops;
Shrimp (spot Prawns); Sole, Pacific;
Striped bass
Moore’s Seafood Inc. Camarillo CA U.S. Lobster, Rock and Spiny
Mortilliaro Lobster LLC Gloucester MA U.S. Lobster, American
Mountain Stream Miami FL U.S. Tilapia
Nantucket Seafood Nantucket MA U.S. Crab, Jonah (Rock)
National Fish and Seafood Inc. Gloucester MA U.S. Flounder, Summer (Fluke)
Nature’s Catch Clarksdale MS U.S. Striped Bass, Hybrid
Nautical Nuggets Clam Farms Oceanville NJ U.S. Clams
Nautilus Foods Valdez AK U.S. Salmon, Pacific (wild)
Nautilus Seafoods, Inc. Seattle WA U.S. Sablefish
Nelson Crab, Inc. Tokeland WA U.S. Crab, Dungeness; Sablefish; Shrimp,
Northern Pink; Tuna, Albacore
New Harbor Fishermen’s Co-op Inc. New Harbor ME U.S. Lobster, American
New Zealand Seafoods Vernon CA U.S. Mussels; Tuna, Ahi (Yellowfin/Bigeye);
Tuna, Albacore
Noank Aquaculture Cooperative Noank CT U.S. Clams; Oysters
Nordic Fisheries, Inc. Petersburg AK U.S. Halibut, Pacific; Sablefish
NorQuest Seafoods Inc. Seattle WA U.S. Sablefish
North Pacific Processors Seattle WA U.S. Salmon, Pacific (wild)
North Pacific Seafoods, Inc. Seattle WA U.S. Sablefish
Northern Keta Caviar Co. Juneau AK U.S. Caviar, Salmon (wild Pacific)
Northern Products Seattle WA U.S. Salmon, Pacific (wild)
Norton Sound Seafood Products Nome AK U.S. Crab, King
Ocean Beauty Seafoods Inc. Seattle WA U.S. Sablefish; Salmon, Pacific (wild); Sole,
Pacific
Ocean Choice Newport RI U.S. Mackerel, Atlantic or Spanish; Sardines
Ocean Garden Products Inc. San Diego CA U.S. Lobster, Rock and Spiny
OceanBoy Farms, Inc. Clewiston FL U.S. Shrimp, U.S. (farmed)
OFI Markesa International Vernon CA U.S. Lobster, Rock and Spiny
Osage Catfisheries, Inc. Osage Beach MO U.S. Caviar, Paddlefish (farmed)
Outer Coast Oysters Tahsis BC Canada Oysters
Oyster Island Seafoods Ltd. Qualicum Beach BC Canada Oysters
Pacific Aqua Fish Farms, Inc. Niland CA U.S. Tilapia
Pacific Pleasures Yakutat AK U.S. Halibut, Pacific
Pacific Seafood Group Clackamas OR U.S. Crab, Dungeness; Sablefish; Salmon,
Pacific (wild); Sardines; Shrimp,
Northern Pink; Sole, Pacific; Tuna,
Albacore
Pacific Seafood Intl. Ltd. Sidney BC Canada Sablefish
Pamlico Packing Co. Vandermere NC U.S. Flounder, Summer (Fluke)

AND SHELLFISH
PEI Mussel King Morell PEI Canada Mussels

Pelican Seafoods Pelican AK U.S. Sablefish; Salmon, Pacific (wild)
Pemaquid Fishermen’s Co-op New Harbor ME U.S. Lobster, American
Pemaquid Oyster Company, Inc. Waldoboro ME U.S. Oysters
Penn Cove Shellfish LLC Coupeville WA U.S. Mussels; Oysters
Peter Pan Seafoods, Inc. Seattle WA U.S. Crab, King and Snow; Sablefish;
Salmon, Pacific (wild); Sole, Pacific
Phillips Seafood Townsend GA U.S. Clams
Pinnacle Seafoods Ltd. Vancouver BC Canada Shrimp (Spot Prawns), Trap-caught
Point Judith Fishermen’s Co. Narragansett RI U.S. Mackerel, Atlantic or Spanish
Port Lobster Co. Inc. Kennebunkport ME U.S. Lobster, American
Portland Shellfish South Portland ME U.S. Crab, Jonah (Rock); Shrimp,
Northern Pink
Poseidon Enterprises, Inc. Charlotte NC U.S. Flounder, Summer (Fluke)
Prairie Lands Seafood Pinckneyville IL U.S. Catfish, U.S. (farmed)
Pride of the Pond Tunica MS U.S. Catfish, U.S. (farmed)
Pride of the South Brooksville MS U.S. Catfish, U.S. (farmed)
Prime Line Catfish Scooba MS U.S. Catfish, U.S. (farmed)
Prime Select Seafoods Cordova AK U.S. Halibut, Pacific
Prince Edward Aqua Farms Inc. Kensington PEI Canada Mussels
Quest Fishing Ltd. Madeira Park BC Canada Shrimp (Spot Prawns), Trap-caught
Quinault Pride Seafood Seattle WA U.S. Crab, Dungeness; Halibut, Pacific;
Sablefish; Salmon, Pacific (wild); Tuna,
Albacore
Quinlan Brothers Ltd. Bay De Verde NL Canada Crab, Snow
Rain Forest Aquaculture Sunrise FL U.S. Tilapia
Rappahannock River Oysters, LLC Dunnsville VA U.S. Oysters
Ravens Oysters Ltd. Whaletown BC Canada Oysters
Regal Springs Bradenton FL U.S. Tilapia
River Seafoods Inc. Delta BC Canada Sablefish
Rockport Lobster Company Gloucester MA U.S. Lobster, American
Rose’s Oyster Bar Wellfleet MA U.S. Oysters
Royal Aleutian Seafoods, Inc. Seattle WA U.S. Crab, King and Snow
Saurian Seafoods Inc. Port Coquitlam BC Canada Sablefish
SeaBear Anacortes WA U.S. Salmon, Pacific (wild)
SeaChick, Inc. Escatawpa MS U.S. Tilapia
Seafood Producers Cooperative Bellingham WA U.S. Sablefish: Salmon, Pacific (wild)
Sealord North America Highland Park IL U.S. Mussels
Seapowet Shellfish LLC Pawtucket RI U.S. Oysters
Seattle Caviar Company Seattle WA Caviar, White Sturgeon (farmed)
Seattle Shellfish LLC Olympia WA U.S. Oysters
Seaview Lobster Co. Kittery ME U.S. Lobster, American
Select Fish Seattle WA U.S. Salmon, Pacific (wild)
Shellfish for You Westerly R.I. U.S. Clams; Oysters
Silver Streak Bass Co. Danevang TX U.S. Striped Bass, Hybrid
Simmons Farm Raised Catfish Yazoo City MS U.S. Catfish, U.S. (farmed)
Slack Sea Farm Orleans MA U.S. Oysters
Snug Harbor Seafoods Kenai AK U.S. Caviar, Salmon (wild Pacific); Cod,
Pacific; Halibut, Pacific; Sablefish;
Salmon, Pacific (wild)
Sogelco International, Inc. Montreal QC Canada Crab, Snow; Lobster, American
Southern Farm Tilapia LLC Bailey NC U.S. Tilapia
Southern Pride Catfish Greensboro AL U.S. Catfish, U.S. (farmed)
SouthFresh Catfish Processors Oxford MS U.S. Catfish, U.S. (farmed)
Standard Fish Company San Pedro CA U.S. Mackerel, Atlantic or Spanish
Star Prairie Trout Farm Star Prairie WI U.S. Trout
State Fish San Pedro CA U.S. Mackerel, Atlantic or Spanish
Steve Connolly Seafood Boston MA U.S. Mackerel, Atlantic or Spanish
Stolt Sea Farms Sacramento CA U.S. Caviar, White Sturgeon (farmed)

AND SHELLFISH
Stonington Sea Products Stonington ME U.S. Crab, Jonah (Rock)

Strait Oysters Ltd. Burnaby BC Canada Oysters
Sunburst Trout Company Canton NC U.S. Caviar, Trout (farmed); Trout, Rainbow
(farmed)
Sunset Fisheries Petersburg AK U.S. Cod, Pacific; Halibut, Pacific; Sablefish;
Susquehanna Aquacultures Inc. York Haven PA U.S. Striped Bass, Hybrid
Taku Fisheries Juneau AK U.S. Crab, King; Salmon, Pacific (wild)
Taylor Lobster Company Kittery ME U.S. Lobster, American
Taylor Shellfish Farms Shelton WA U.S. Clams; Oysters; Mussels
Tenass Pass Shellfish Juneau AK U.S. Oysters
Thomas Massey Ltd. South Bristol ME U.S. Crab, Jonah (Rock); Shrimp,
Northern Pink
Tonka Seafoods, Inc. Petersburg AK U.S. Halibut, Pacific; Sablefish
Trapper’s Creek Smoking Anchorage AK U.S. Salmon, Pacific (wild)
Trenton Bridge Lobster Pound Inc. Trenton ME U.S. Lobster, American
Triad Fisheries Bainbridge Island WA U.S. Halibut, Pacific; Sablefish; Salmon,
Pacific (wild)
Trident Seafoods Corporation Seattle WA U.S. Crab, Dungeness; Crab, King; Crab,
Snow;; Sablefish; Salmon, Pacific (wild);
Sole, Pacific
Troller Point Fisheries Anchorage AK U.S. Cod, Pacific; Halibut, Pacific; Sablefish
Tropical Aquaculture Products Rutland VT U.S. Tilapia
True World Foods Gloucester MA U.S. Lobster, American
True World Foods, Alaska Kodiak AK U.S. Sablefish
Tsar Nicoulai San Francisco CA Caviar, White Sturgeon (farmed)
Ucluelet Seafood Processors Ltd. Ucluelet BC Canada Shrimp, Northern Pink
Unisea, inc. Redmond WA U.S. Crab, King; Sablefish
Vanguard Bay Oyster Company Ltd. West Vancouver BC Canada Oysters
VanGuard Fish Farm, Inc. Vanceboro NC U.S. Striped Bass, Hybrid
Vis Seafoods Bellingham WA U.S. Cod, Pacific
Wampanoag Aquinnah Shellfish Hatchery Aquinnah MA U.S. Oysters
Wanchese Fish Company, Inc. Suffolk VA U.S. Flounder, Summer (Fluke); Mackerel,
Atlantic or Spanish
Wash-A-Shore Oyster Ranch South Wellfleet MA U.S. Clams; Oysters
Water Street Seafood Inc. Apalachicola FL U.S. Mackerel, Atlantic or Spanish
We’ Shuk Oysters (Ehattesaht First Nation) Zeballos BC Canada Oysters
Wellfleet Sea Farms, Inc. South Wellfleet MA U.S. Oysters
West Virginia Aqua LLC Logan WV U.S. Arctic char
Westcott Bay Sea Farms Friday Harbor WA U.S. Oysters
Western Alaska Fisheries, Inc. Seattle WA U.S. Sablefish; Sole, Pacific
Westward Seafoods, Inc. Seattle WA U.S. Sablefish
Wild Alaska Smoked Salmon & Seafood Kodiak AK U.S. Caviar, Salmon (wild Pacific)
Wildcatch Bellingham WA U.S. Salmon, Pacific (wild)
William Atwood Lobster Company Spruce Head ME U.S. Crab, Jonah (Rock); Lobster, American
Woodbine Alaska Fish Company Monroe WA U.S. Caviar, Salmon (wild Pacific)
Worldwide Seafoods Ltd Vancouver BC Canada Sablefish
Wrangell Seafoods Inc. Wrangell AK U.S. Halibut, Pacific; Sablefish; Salmon,
Pacific (wild)
Yardarm Knot Fisheries, LLC Seatlle WA U.S. Salmon, Pacific (wild)
YKI Fisheries, Inc. Yakutat AK U.S. Salmon, Pacific (wild)
Young’s Lobster Pound Belfast ME U.S. Lobster, American

Notes
Notes
y family has been farming trout in North Carolina for three generations and we
M care about every step in our process. We see this guide to sourcing seafood as a
thoughtful and timely resource for all of industry that will help like-minded, concerned
retailers and chefs choose seafood products that match their high standards for quality,
taste and environmental friendliness. Thank you, Seafood Choices Alliance!
Sally Eason, Owner
Sunburst Trout Company (Canton, NC)
s a distributor of ocean-friendly seafood products, EcoFish knows it’s challenging for

A chefs and retailers to research and source sustainable seafood. Sourcing Seafood is a
fantastic resource, providing a great service by pointing out those fishermen and suppliers
working hard to ensure their products are high quality and sustainable.
Henry Lovejoy, President
EcoFish, Inc. (Portsmouth, NH)
his guide couldn’t come at a more critical time for the ocean. Sourcing Seafood is a
T useful tool for people, such as myself, who are trying to make responsible seafood
decisions whenever possible. It makes purchasing seafood—and feeling good about it—
a whole lot easier.
Rick Moonen, Executive Chef/Partner
Restaurant RM (New York, NY)
1731 Connecticut Avenue, NW

Suite 450
Washington, DC 20009
www.seafoodchoices.com
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What is the purpose of this guide?

What is the purpose of this guide?

What types of seafood does this guide cover?

What types of seafood does this guide cover?

Sourcing Seafood

A Professional’s Guide to Procuring FIRST EDITION

CO-AUTHORS: Howard Johnson, Peter Redmayne and Seafood Choices Alliance

EDITORIAL BOARD: Mike Boots, Joey Brookhart, Valerie Craig,

DESIGNER: Janin/Cliff Design, Inc., Washington D.C.

COPY EDITOR: Jean Brodsky Bernard

ILLUSTRATOR: All fish and shellfish illustrations are the artistry of

GLOSSARY OF FISHING AND AQUACULTURE TERMS ....... 7

THE FISH & SHELLFISH GUIDE ........................................ 13

Abalone (farmed)................................14 Pollock, Alaska ....................................54

SUPPLIER DIRECTORY (By Species) ............................... 93

SUPPLIER INDEX (Alphabetical Listing) ...................... 136

The Fish and Shellfish Guide 1

S eafood Choices Alliance is pleased to present Sourcing Seafood, A Professional’s

The Fish and Shellfish Guide 3

HOW TO USE SOURCING SEAFOOD

The Fish and Shellfish Guide 5

T he following conservation organizations, academic institutions, zoos and aquar-

Alliance for Environmental Innovation • Boston, MA • 617–723–2996 • www.environmentaldefense.org/alliance

Fisheries Management Terms:

Fisher y Management Council

Marine Stewardship Council

Sustainable Fisheries Act

The Fish and Shellfish Guide 7

Traps and Pots

The Fish and Shellfish Guide 9

Feed Conversion Ratio (FCR)

Flow-through System (Raceway)

Longline, Racks, and Raft

Organic (as it applies to seafood)

Polyculture and Integrated Aquaculture

The Fish and Shellfish Guide 11

Abalone (farmed) • Year-round

Fish and Shellfish Guide

Abalone (farmed)................................14 Pollock, Alaska ....................................54

The Fish and Shellfish Guide 13

*Supply is limited and prices are high.

See page 93 for the list of

but sometimes difficult to find in

● Wild: Fall (limited to 1–2 months)

See page 93 for the list of

See page 94 for the list of

paddlefish) is available through the

salmon season (roughly May–November)

See page 95 for the list of

supply during warm weather

west coast fisheries catch Pacific Cod

Pacific Seafood Processors Association

See page 100 for the list of

production occurs in December and

● Supply is also ample in June and July,

and British Columbia are in full swing.

BUYING LIVE DUNGENESS

Cancer irroratus and C. borealis

during peak lobster fishing periods

round, depending on weather condi-