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As two Midwesterners who moved to Puget Sound, we found out exactly how little we knew about seafood. After all, the fish we grew up on came out of lakes and streams. Today fishing industries around the world – both finfish and shellfish – are continuing to harvest as large a quantity of fish as possible, mostly without regard to the remaining fish stocks, the environmental effects of wild and farmed catch, and the careful labeling and identification of the product in restaurants and markets. And to make matters worse, we are facing the introduction of genetically engineered fish into the American food system.
Read more: Fishy Fish Tales
If you think watching a documentary about wild fish sounds boring, this film may well change your mind. It provides sobering insight into the inner workings of government agencies, and includes rare footage of the bureaucrats tasked with food and environmental safety. It reveals how the very agency tasked with protecting wild salmon is actually working to protect the commercial aquaculture industry, to devastating effect.
Read more: Salmon Confidential
Spend a little time in the presence of a local food advocate and you’ll hear a string of acronyms beginning with CS: Community Supported Agriculture (CSA), Community Supported Bakery (CSB), Community Supported Restaurant (CSR), Community Supported Winery (CSW), Community Supported Fishery (CSF). What is all this community support about and what do these programs really mean?
Read more: Community Supported What? CSA, CSB, CSR, CSW, CSF?
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 Staff, January 30th, 2011 
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
Gail Nickel-Kailing, January 2nd, 2011 
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?
GoodFood World Staff, November 30th, 2010 
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
GoodFood World Staff, November 18th, 2010 
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
GoodFood World Staff, November 10th, 2010 
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
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The A/V Department Video: Seed Saving Around the World Kate Flint, Australian gardener and seed saver, talks about her seed saving passion.
Bonus Video: The Growing Revolution
The Growing Revolution is the story of Jubilee Biodynamic Farm in Carnation, Washington.
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Photo of the Month Pig Mania
Crown S Ranch, Winthrop WA
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Breakup of Farms into 5-acre Farmettes Puts Shellfish at Risk
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