Boundary Expansion for National Marine Sanctuaries in California Will Help Protect Marine Ecosystems, Foster Healthy Fisheries

Posted by on Friday, May 30th, 2014 with 6 Comments

In the entire United States, we have 14 special areas of the ocean and the Great Lakes that we’ve deemed necessary to protect. California alone is home to four of these National Marine Sanctuaries, with our stretch of Pacific ocean containing some of the most productive and diverse ecosystems of any coastline in the world. Cordell Bank, the Gulf of the Farallones, and Monterey Bay NMS protect these amazing ecosystems and ensure that they will continue to thrive, providing our coastal communities with jobs in fisheries and ecotourism.

national marine sanctuary

The waters just offshore from Point Arena support some of the most nutrient dense and productive ecosystems in the world.
Image courtesy of Flickr user Iris

Now we are in the process of expanding the borders of Cordell Bank and the Gulf of the Farallones with a proposal that would more than double their size if the plan is approved. The proposed sanctuary expansion was initiated by public interest to prevent oil and gas exploration along the north coast, but the plan has been met with resistance from people concerned about commercial and recreational fishing restrictions. In actuality, the boundary expansion would ensure that these extremely productive coastal waters would be protected from harmful human activities, making it beneficial for local fisheries. These protected areas have a trickle-down effect for consumers, allowing them to keep their favorite local seafood items in stock at local markets and restaurants.

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Norwegian Company SalMar Intends to Build a Revolutionary New Offshore Salmon Farm

Posted by on Wednesday, May 28th, 2014 with 7 Comments

Seafood offers one of the healthiest forms of protein, with most options being low in fat and high in heart-healthy omega-3 fatty acids. We are in definite need of optimal seafood sources to feed our growing population. Fish and shellfish are the last commercially-harvest wild animals – we’ve simply domesticated everything else. There has been a huge increase in the demand for farmed seafood over the last several decades, but aquaculture has presented a grab-bag of unique challenges.

farmed salmon

The Norwegion company SalMar intends to build a new offshore farm that may revolutionize the way we farm salmon.
Image courtesy of Flickr user Natalie Maynor

Salmon are by far and large one of our favorite seafood items; taste, texture, and health benefits come to a beautiful agreement within a salmon fillet, and seafood lovers have an insatiable appetite for it. Our demand for salmon has been the foundation for a massive growth in the farmed salmon business. Even more than other species, salmon are singularly difficult to farm and the aquaculture industry has a long way to go before it can produce salmon fillets that meet the green list requirements. SalMar, one of the largest salmon farming companies in the world, is bound and determined to overcome these challenges and rise to the top as a leader in exciting and innovative ways to improve farmed salmon.

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Fog Harbor Fish House Offers Visitors a Spectacular Dining Experience with 100% Sustainable Seafood

Posted by on Monday, May 26th, 2014 with 2 Comments

People travel from all over the world to experience the rich culture of San Francisco. As a city perched right on the cusp of the ocean, San Francisco has a historic love affair with seafood deeply intertwined with our colorful culture. Fisherman’s Wharf is one of the most popular sights in the city and millions of people have walked its pathways bordered by water.

Eco-friendly San Francisco is gaining momentum in the sustainable seafood industry. We attract people – both residents and visitors – who care about the environment and who demand seafood options sourced with environmentally friendly methods, and restaurants are listening. As the first restaurant in Fishermen’s Wharf to offer 100% sustainable seafood, the Fog Harbor Fish House offers diners beautiful views and a guilt-free menu chock full of delicious sustainable seafood options. Bob Partrite, Chief Operating Officer for Simco Restaurants, gives us an insight into the motivation and commitment behind becoming certified by the Seafood Watch Program.

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A Successful Scorecard: Science-Based Management for U.S. Fisheries is Rebuilding Stocks

Posted by on Wednesday, May 14th, 2014 with 0 Comments

It’s important for a business or industry to have a scorecard to show just how successful – or unsuccessful- they were during any given year. Some may showcase profit margins while others highlight specific triumphant events. Right now, United States fisheries have a great scorecard that reflects growing achievement every year in terms of recovering overexploited stocks.

Just a couple of weeks ago, the National Oceanic and Atmospheric Administration (NOAA) released a report that basically scores the success of our fisheries. The Status of Stocks 2013 annual report for Congress provides an exciting look into the nations improving fisheries status and has us anticipating much more recovery. And the reason behind our success? Science! This report provides proof that our science-based management system for fisheries is effective at rebuilding stocks and protecting the marine environment. Such good news is a reason for everyone involved in the seafood industry – from the fishermen down to the consumer – to rejoice.

Researchers participating in the Fish Survey Project in the Channel Islands pause to pose for a photo.
Image courtesy of NOAA’s Photo Library via Flickr

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Proposed Fisheries Modeling Project Uses NASA Technology – Looks Both Promising and Foreboding for Seafood Industry

Posted by on Friday, May 9th, 2014 with 0 Comments

Over a span of the last 60 years, advances in technology have remarkably increased the efficiency of the seafood industry. Our fishing boats now have top-notch high-powered engines, GPS, sonar capability, and exceptionally effective fishing gear. This technology has been excellent in some respects and terrible in others. It has allowed us to augment our effectiveness at catching finfish and shellfish, meeting consumer demand and sustaining our fishermen’s livelihoods. On the other hand, it has also made us too efficient and has lent to our tendency to overfish certain species.

Advances in navigation and fishing gear technology have made many of our fishing fleets extremely effective at pulling in their catch – which can be both a good and bad thing.
Image courtesy of Flickr user Joseph Novak

Two research institutions in Maine have partnered up and want to use technology from NASA to track movements of certain commercial species, the most important being the Maine lobster. The Gulf of Main Research Institute and the Bigelow Laboratory for Ocean Sciences are vying for a grant that would allow them to develop models for real-time estimates of locations of fish and invertebrates in the Gulf of Maine. The models would use Earth-system data (such as satellites) and reported observations from fishermen and researchers. It sounds like this opportunity would create a fantastic tool for fishermen and researchers; however, as with all new advances in technology, we must be wary that we use it in a way that benefits both us and ocean health.

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A Leader in Eco-Friendly Living, San Francisco Restaurants Stand as Models for Providing Sustainable Seafood Options

Posted by on Wednesday, May 7th, 2014 with 1 Comments

Over the last several decades San Francisco has been a prominent leader of establishing environmentally friendly lifestyles for urban populations. Our beautiful city has made composting and recycling a standard. We banned plastic bags from our grocery stores and plastic bottles from being sold on city property. We stock our shelves with organic and sustainable products, and we love to support local businesses. San Francisco’s residents are proud to be green, a value that makes us a role model for other cities striving for eco-evolution.

It only makes sense that more of our restaurants, cafes and eateries are joining the eco-friendly bandwagon. In a city of people who love the environment, many businesses won’t last unless they show how committed they are to providing environmentally friendly products. Our consumer standards for ethically and environmentally conscious consumption reach everything from produce, grains, rice, meats, and now, increasingly, seafood. San Francisco has the opportunity – perhaps the obligation – to serve as a role model for a city that fights to protect our oceans.

SF skyline viewed from Begind GG Bridge

San Francisco is a leader in establishing environmentally friendly lifestyles for urbanites.
Image source: Flickr user peddhapati

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Wetland Restoration Creates Jobs, and Provides Ecological, Economic, and Social Benefits

Posted by on Monday, May 5th, 2014 with 7 Comments

Urban development is an essential process for United States as our population increases and communities grow. The coastline in particular draws us with it’s aesthetic beauty and the economic potential created by bodies of water. We have a curious desire for waterfront property, and we are willing to pay top dollar for it. Coastlines can create vibrant and profitable communities – the San Francisco Bay Area is a perfect example.


Wetlands provide extremely important ecological and economic benefits, a fact more people are beginning to recognize.
Image courtesy of Flickr user Nicholas A. Tonelli.

Yet coastal urban development comes at a price that we are just now beginning to understand. Our coastlines are lined with wetlands, beautiful expanses of uniquely adapted plants and animals that play a vital ecological role. As the human population increases, the acreage of coastal wetlands decreases. A recent report has outlined how restoring our wetlands not only helps keep coastal ecosystems healthy, but also provides immense economic and social benefits for coastal communities. By investing money to protect and restore wetlands, we can create jobs and better help protect our own cities.

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Educate Your Customers: Seafood Fights Hypertension More Efficiently than Diet and Exercise

Posted by on Friday, May 2nd, 2014 with 0 Comments

As a business that sells or serves seafood, you certainly have no shortage of qualities to boast about to your clients. They can choose from a myriad of fish and shellfish options that are both nutritious and delicious. Seafood is packed with omega-3 fatty acids, that good fat that has gathered quite a lot of attention over the last few years for it’s tremendous health benefits. Research is continuously unraveling the benefits of omega-3s and exciting results are being found all the time.

The newest bit of news to reach our knowledge is that omega-3s may be even better for our circulatory system that previously thought. For years, we’ve been telling our clients that seafood is good for the heart. They lower triglycerides, reduce blood clotting, and lower the risk of heart failure. A new study funded by the Organization for EPA and DHA Omega-3s tells us that increasing consumption of omega-3 fatty acids from seafood may decrease our risk for hypertension even more than regular exercise or other dieting.


Eating seafood may be more effective at combating hypertension than diet and exercise.
Image courtesy of Flickr user Larry Hoffman.

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“Trash Fish” Are Trending: Consumers Beginning to Recognize Hidden Value of Unappreciated Fish

Posted by on Wednesday, April 30th, 2014 with 2 Comments

They are underused, undervalued, unappreciated – and surprisingly tasty. The fish known as “trash fish” can actually make extremely healthy and delicious seafood dishes. These previously unpopular fish choices are gaining momentum in the seafood market as more chefs and consumers are beginning to recognize their precious value on the dinner table.

The seafood industry caters to consumer demand, and over the last several decades, consumers have desired the big fish or the more common seafood. Salmon, tuna, cod, halibut, shrimp– all are now extremely popular and fishing pressures on these species has increased. With the threat of overfishing looming on the horizon, we need to consider our alternatives. And truthfully, the alternatives are amazing!

trash fish

Typically caught as bycatch, skate wing can be crafted into a culinary masterpiece that diners will love.
Image courtesy of Flickr user Alexis Lamster.

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Unique Wholesale Seafood Items Spark Conversation and Foster Positive Connections at Company Events

Posted by on Monday, April 28th, 2014 with 5 Comments

If you’re in charge of ordering food for the next company event, you know how challenging it can be to provide exciting and delicious options that are also healthy and affordable. Coworkers who meet over a meal are not just sharing space while they eat – it is a time to socialize and make connections. The quality of the food plays a part in setting the tone for a shared meal. Good food fosters positive conversation, while bad food may create discontent. Thus, your job in picking out the menu can be tricky.

You may tend to shy away from seafood. We fear the “fishy” aftertaste of seafood that isn’t fresh, a bland preparation that leaves us unsatisfied, or the idea that our seafood may not be ocean-friendly. All you truly need is a trusted distributor to provide you with  wholesale seafood that is guaranteed to be fresh and sustainable. If you feel the need to break away from the typical white fillet (not to say that isn’t delicious!) then here are a few succulent, unique choices to spice up your company’s next event.

Crab legs: Easy, hearty, messy!

Steamed crab legs are one of the most amazing options for feeding a large number of people. Legs from Dungeness crabs or snow crabs are easy to steam (some already cooked options only need gentle reheating) and they are incredible when served simply with melted butter and garlic. You’re likely to see apprehension from the crowd at first, as cracking crab legs can be a daunting task for the tidy eater. But once the first person digs in, the rest will quickly follow. Cracking crab legs might be a messy business, but there are few other types of food that leave a diner with satisfaction and a sense of accomplishment.


Crab legs can be daunting at first glance, but this messy snack will soon be the office favorite!
Image courtesy of Flickr user Sean Hobson.

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