Shellfish production is a $100 million business in Washington, and Samish Bay contains many thousands of acres of shellfish farms. Nonpoint pollution, most often caused by agricultural runoff, has closed the shellfish beds repeatedly over the last several years. Now both Skagit County and the state of Washington are focusing on the problem.
Read more: Breakup of Farms into 5-acre Farmettes Puts Shellfish at Risk
While one of the true signs of spring is fresh LOCAL asparagus; here in Puget Sound we have a second measure – salmon! Jon and Paula, from Wild Salmon Seafood Market, have put together this great chart of wild salmon “openers” to help you choose the kind of salmon and the source.
Read more: It’s Spring! It’s Salmon Season!!
GoodFood World took the opportunity to talk with Chris King, Seafood Specialist for Town and Country Markets; here’s what he had to say about sourcing sustainable seafood.
Read more: Chris King Brings Sustainable Seafood to Town and Country Markets
We are just beginning to understand that we may soon reach the end of the line – pun intended – for some of our “keystone” fish species: salmon, sea bass, cod and tuna. Top chefs in the US and Europe are pushing for sustainable seafood; “sustainable sushi” bars are popping up in cities across the country; and food service giants are offering sustainable seafood. But how is a discerning consumer going to find good quality, sustainable fish to purchase for his or her own table?
Read more: A Tale of Two Fish – Which Would You Rather Eat?
The need for speed with perishable foods makes air cargo the only practical way to get fresh fish to customers an ocean away. But once the seafood is frozen, there’s no rush, and it can take a slow boat trip to market. Mile for mile, ton for ton, air cargo puts out at least 20 times more carbon dioxide than shipping at sea does. “Frozen-at-Sea” processing delivers perfect fish to retailers, restaurateurs, and consumers.
Read more: Frozen Fish Help Cool the Climate
Even perfect fish don’t easily get from boat to table, there are stops along the supply chain. Mark Tupper, Triad Fisheries, does business the old-fashioned way: “I pay the fishermen as I sell the fish. Business is done with honor and with a handshake.” While no money is exchanged up front, Tupper is responsible to get the best price possible for the catch.
Read more: Doing Business with a Handshake to Market Perfect Fish – Triad Fisheries
Alive with shimmering color, a king salmon or lingcod is a beautiful fish as it comes out of the water. Keeping that freshness from the boat to the table is a skill that fishermen like Krist Martinsen and his sons, Olin and Karl, have learned.
Read more: Catching the Perfect Fish