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Finfish to Shellfish

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.

This collection of exclusive GoodFood World articles introduces the many people who work together to bring sustainably harvested and carefully handled finfish and shellfish to your table.

Loki Fish Company: Building a Brand, One Fish at a Time

, December 8th, 2015

Loki Fish Co. has been going strong for more than 35 years, and has evolved from a single fishing boat to a vertically-integrated, direct marketing company selling a wide variety of fresh, frozen, and processed fish products in Washington, Oregon, and northern California, as well as through an online store and online resellers.
Read more: Loki Fish Company: Building a Brand, One Fish at a Time

So Long, and Thanks For All the Fish

, August 11th, 2015

The ocean contains 97% of the planet’s water and covers 71% of the Earth’s surface. Stand on the shore and its expanse and distant horizon imply an endless source of resources. Now we recognize that the oceans are not boundless and the numbers of fish are not endless. It wasn’t until the late 20th Century that we understood the world production (harvest) of fish is on a downward trend and we will be out of fish by the middle of this century unless we take some drastic steps.
Read more: So Long, and Thanks For All the Fish

To Save Our Wild and Native Seafood, We Have to Eat It

, December 18th, 2014

If you live on the East Coast, West Coast, or Gulf Coast or even the Great Lakes, and if you’ve looked closely at the fish in your local supermarket – regardless of where you live – chances are you’ll find your fish originates from just about anywhere else in the world.
Read more: To Save Our Wild and Native Seafood, We Have to Eat It

Pete Knutson, Small Boat Fisherman

, December 16th, 2014

Pete Knutson, owner of Loki Fish Company, discusses his path to becoming a direct-marketing fisherman.
Read more: Pete Knutson, Small Boat Fisherman

Protecting Wild Salmon Is the Right Thing to Do

, October 3rd, 2014

While Big Fish, Big Food, and Big Business would have you think that you can save nature by eating factory food, we have a better solution. Protect our wild salmon fisheries by eating more wild fish!
Read more: Protecting Wild Salmon Is the Right Thing to Do

Do-It-Yourself Seafood Traceability

, September 3rd, 2014

“Seafood fraud” is big business and a big problem. Why wait for legislation and regulation? There are some simple steps you can take to avoid illegal, unreported, or mislabeled seafood now.
Read more: Do-It-Yourself Seafood Traceability

Tsukiji Fish Market, Tokyo: The Ocean's 'Going-Out-of-Business' Sale

, May 28th, 2014

Tsukiji Fish Market is a dizzying place offering over 400 unique types of seafood and sea vegetation every day. Any plant or animal from any body of water in the world that could be even remotely considered edible (puffer fish, stone fish etc.) is available. And for the right amount of money it can be yours!
Read more: Tsukiji Fish Market, Tokyo: The Ocean’s ‘Going-Out-of-Business’ Sale

Loaves and Fishes

, March 16th, 2014
Taylor Shellfish Farms, Bow WA

Even in a short time – just the last few years – the shellfish industry in Washington State has deteriorated because of bad management and pollution. We can’t afford to let this gross negligence continue.
Read more: Op Ed: Loaves and Fishes

Puget Sound Shellfish at Risk

, March 14th, 2014

By the time the first settlers reached the small spit of land that was ultimately to become part of Seattle Washington in 1850, the Olympia oyster population on the Pacific coast was already beginning to be over harvested. And in the early 1900s, poor water quality in Puget Sound threatened to finish it off. Puget Sound shellfish are at risk again.
Read more: Puget Sound Shellfish at Risk

Fishy Fish Tales

, April 25th, 2013

Today fishing industries around the world – both fin fish 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
 
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