Monday, March 25, 2019

Tasting West Coast Seafood with Pacific Seafood

A couple of week ago, the Seafood Expo North America took place in Boston, bringing seafood purveyors from all over the country, like Pacific Seafood who held a special tasting of their products for the media.

Pacific Seafood started in 1941 with one store in Portland, Oregon and has now expanded to 11 states. They focus on delivering fresh and sustainable seafood from the west coast (but also beyond now that they've expanded), like this dungeness crab (which made a great dip). They get their seafood wild caught or from responsible aquacultures.
Pacific Seafood
Pacific Seafood is also big on oysters. 30,000 gallons of oysters are produced a week during peak season. They showed us how to shuck oysters, like the Amethyst oysters that came from Humboldt Bay along the California coast. They also had a meatier Grays Harbor oysters from Washington.
Pacific Seafood

Sustainability is a major focus of the company now. The sablefish is a "best choice" recommendation by the Seafood Watch Program.
Pacific Seafood
Coldwater shrimp from the Oregon coast and warmwater shrimp from their aquacultures are also a big product from the company.
Pacific Seafood


0 comments:

Gourmet Pigs   © 2008. Template Recipes by Emporium Digital

TOP