SCA cover MECH AA - Seafood Choices Alliance

Sourcing Seafood
A Professional’s Guide to Procuring
Ocean-friendly Fish and Shellfish
FIRST EDITION
Sourcing Seafood
A Professional’s Guide to Procuring
Ocean-friendly Fish and Shellfish
First Edition, 2004
CO-AUTHORS: Howard Johnson, Peter Redmayne and Seafood Choices Alliance
EDITORIAL BOARD: Mike Boots, Joey Brookhart, Valerie Craig,
Stephanie Crane, Rachel Hopkins, Bruce McKay, Douglas Meyer, Brendan O’Neill
DESIGNER: Janin/Cliff Design, Inc., Washington D.C.
COPY EDITOR: Jean Brodsky Bernard
ILLUSTRATOR: All fish and shellfish illustrations are the artistry of
B. Guild/ChartingNature
COVER PHOTOS: FRONT COVER: Hauling lobster traps in Boothbay Harbor, Maine,
courtesy of National Oceanic and Atmospheric Administration; Steve Malinowski of
Fisher’s Island Oyster Farm, courtesy of Sarah Malinowski; Fennel-cured wild salmon
photographed by BATTMAN, courtesy of Chef Rick Moonen, Restaurant RM; and farmed
American caviars, courtesy of Caviar Emptor. Back Cover: Rick Oltman with wild salmon
of Cape Cleare Fishery, courtesy of Stephen L. Davis.
Sourcing Seafood
A Professional’s Guide to Procuring
Ocean-friendly Fish and Shellfish
FIRST EDITION
INTRODUCTION .................................................................. 3
PARTNERS ......................................................................... 6
GLOSSARY OF FISHING AND AQUACULTURE TERMS ....... 7
SEASONALITY ................................................................... 12
THE FISH & SHELLFISH GUIDE ........................................ 13
Abalone (farmed)................................14
Arctic Char ...........................................16
Catfish, U.S. (farmed) .........................18
Caviars, American................................20
Clams ...................................................22
Cod, Pacific .........................................24
Crab, Dungeness..................................26
Crab, Jonah & Rock .............................28
Crab, King (Alaska) .............................30
Crab, Snow...........................................32
Crab, Stone ..........................................34
Crawfish ...............................................36
Flounder, Summer (Fluke) .................38
Halibut, Pacific ....................................40
Lobster, American ...............................42
Lobster, Spiny (Rock) ..........................44
Mackerel, Atlantic & Spanish ............. 46
Mahimahi (Dolphinfish)....................48
Mussels (farmed).................................50
Oysters .................................................52
Pollock, Alaska ....................................54
Sablefish (Black Cod)......................... 56
Salmon, Chinook
(King/wild Pacific)......................... 58
Salmon, Chum (wild Pacific) ............ 60
Salmon, Coho (wild Pacific) ..............62
Salmon, Pink (wild Pacific) ................64
Salmon, Sockeye (wild Pacific) ..........66
Sardines................................................68
Scallops, Bay & Sea ..............................70
Shrimp, Northern Pink .......................72
Shrimp (Spot Prawns), Trap-caught ...74
Shrimp, U.S. (farmed).........................76
Sole, Pacific ..........................................78
Striped Bass (wild & hybrid) ..............80
Sturgeon, White (farmed)...................82
Tilapia, U.S. (farmed) .........................84
Trout, Rainbow (farmed) ....................86
Tuna, Ahi (Yellowfin & Bigeye) ..........88
Tuna, Albacore.....................................90
SUPPLIER DIRECTORY (By Species) ............................... 93
SUPPLIER INDEX (Alphabetical Listing) ...................... 136
The Fish and Shellfish Guide
1
Introduction
S
eafood Choices Alliance is pleased to present Sourcing Seafood, A Professional’s
Guide to Procuring Ocean-Friendly Fish and Shellfish. This sourcebook identifies
over 300 suppliers of sustainable seafood as well as valuable information on seafood
species. By identifying better practices and the sources for these products, Seafood
Choices Alliance supports differentiation in the marketplace so that these suppliers
are rewarded with increased demand. It is our hope that this and successive editions
of Sourcing Seafood will encourage suppliers to promote ocean-friendly fishing and
aquaculture methods.
Sourcing Seafood is divided into two parts. The first section contains background
information on many ocean-friendly seafood items, from farmed abalone to wild
salmon. The second part is a directory of primary suppliers of the seafood items profiled in the first section. Sourcing Seafood represents a snapshot of the ocean-friendly
supply. The profiles of both species and suppliers will be updated periodically as new
information becomes available.
The information regarding the status of a species and how it is fished or farmed
reflects the most current research available from conservation, government, academic,
scientific, and industry sources. In keeping with its title, this sourcebook covers only
those species that are better environmental choices in seafood—those that are fished
or farmed in a way that involves little or no impact on the environment and whose
numbers are considered to be ample. The suppliers listed are primary suppliers—
processors that buy from fishing boats, individual fishermen who market directly,
and fish and shellfish farmers. In some cases, cooperatives and associations have
been included as well to aid in identifying additional sources. While not every supplier may sell directly to individual restaurants or small buyers, the original handler of
your seafood is the best source for information on fishing methods, availability, and
distribution of product.
There was a time not so long ago when many thought the ocean was so vast that it
could absorb whatever was put into it and replenish whatever was taken from it.
Today, we know how wrong those assumptions were. Many fisheries have reached
maximum capacity, and some historically important ones have collapsed; nearly onequarter of the fish caught worldwide are discarded as unusable; and aquaculture is
expanding rapidly in a regulatory vacuum, in many cases to the detriment of the
coastal environment worldwide.
At the same time, demand for seafood continues to grow, along with the planet’s
human population. It is ever more apparent that the health of individuals and societies alike is inextricably linked to the health of food sources, including the ocean.
Consumers are beginning to demand food that not only tastes good but is better for
the environment.
As the international association for ocean conservation, Seafood Choices
Alliance—comprising 40 conservation and education institutions and more than
The Fish and Shellfish Guide
“Increasingly, we have
come to understand that
the wealth of the nation is
its air, water, soil, forest,
minerals, lakes, oceans,
scenic beauty, wildlife
habitats, and biodiversity.
Take away this resource
base and all that is left is
a wasteland.”
—Gaylord Nelson,
former U.S. senator,
former governor of
Wisconsin, and founder
of Earth Day
3
1,800 food sector professionals—promotes consumption of seafood while preserving
this precious natural resource for future generations of seafood lovers.
The seafood choices movement has come a long way from its beginnings just a few
years ago. Once on the fringes of industry, today the movement is at its very core.
Indeed, it’s now a global movement, with efforts in Canada, Australia, New Zealand,
the United Kingdom, Germany, Switzerland and the Netherlands, in addition to
those in the United States.
By working together, conservationists and individuals from the seafood sector can
protect the future of our ocean resources and, by extension, the seafood industry
itself. When it comes to seafood, Seafood Choices Alliance is the only place where
these two groups can come together to pursue the shared goals of a healthy ocean
and an abundant seafood supply.
HOW TO USE SOURCING SEAFOOD
Where does black cod come from and how is it sold? When is fresh king salmon
available? What kinds of farm-raised seafood are environmentally responsible choices?
Are there suppliers or producers of wild or farmed striped bass in my area? Sourcing
Seafood helps busy professionals answer these and other important questions.
Begin by browsing the species pages in the first section to learn more about a particular fish’s or shellfish’s seasonality, buying tips, product forms, conservation notes,
health information, and interesting facts. The species pages are arranged alphabetically, also noting whether it comes from wild or farmed sources. And if you’re confused
about the fish lingo, you can flip to the glossary for definitions of commonly used
terms and explanations of fishing gear and farming practices.
Or flip to the second part of this book and look up suppliers for your favorite
seafood items. The directory is arranged alphabetically, by both species and supplier,
to facilitate buying. Sourcing Seafood provides full contact information for each supplier listed.
A NOTE TO USERS
The Seafood Choices Alliance compiled this list of suppliers from our research and
discussions with those in both the conservation community and seafood industry.
The Alliance does not, however, endorse or certify these businesses. This guide merely
seeks to highlight those businesses offering better environmental choices in seafood.
We strongly encourage you to visit supplier web sites, engage in conversations with
these fishermen or farmers, and ask questions about their operations. In the end, it is
up to you to determine your own level of comfort with your food sources.
This sourcebook represents the first attempt to incorporate ocean-friendly seafood
supply information into one comprehensive guide. By no means does this edition list
4
Sourcing Seafood
every single ocean-friendly seafood supplier. As anyone who handles seafood knows,
fisheries and farming operations are complex in their management. This first edition
is a product of the information available at the time of its development; updated
future editions will ensure continued accuracy. Finally, there may be disagreement
between conservationists and industry insiders about the level of sustainability of
certain farming or fishing practices and the effectiveness of current management
systems. Sourcing Seafood recognizes the complexity of the issues. Users should view
this sourcebook as one more tool enabling the buyer to make the best purchasing
decisions possible.
Future editions of this guide will benefit from suggestions and input from all interested parties, including fisheries groups, aquaculture organizations, suppliers, and
buyers. The seafood business is changing constantly, particularly as more individuals
recognize the importance of sustainability and better practices. In future editions we
hope to include additional species that may not be considered ocean-friendly today
but that, through improvements in fishing and farming methods or management
schemes, might be tomorrow.
ACKNOWLEDGEMENTS
Sourcing Seafood would not have been possible without the support of many organizations and individuals. Seafood Choices Alliance wishes to thank The David and Lucile
Packard Foundation, particularly Mike Sutton, for its generous support. A special
thank you to seafood industry veterans Howard Johnson and Peter Redmayne for
their writing and painstaking research of ocean-friendly seafood suppliers. We would
also like to express our appreciation to SeaWeb, especially Vikki Spruill and Dawn
Martin for their leadership and over-arching vision, without which the Seafood
Choices Alliance would not exist. We wish to acknowledge Lisa Dropkin of Edge
Research for her contribution to a greater understanding of the seafood marketplace.
We are most grateful to Janin/Cliff Design, Inc. for its expertise and patience and to
our editor, Jean Brodsky Bernard, for her diligence. All fish and shellfish illustrations
are the artistry of B.Guild/ChartingNature, www.chartingnature.com.
Conservation partners whose research and expertise provided invaluable information on the status of the species covered in this book include Blue Ocean Institute,
Caviar Emptor, Environmental Defense, Monterey Bay Aquarium, and the SeaWeb
Aquaculture Clearinghouse. We thank these organizations and all Alliance partners
for their significant contributions.
We would also like to thank the many individuals and businesses in the seafood
industry that offer the ocean-friendly seafood items featured on the following pages,
thereby supporting a lasting and diverse supply of seafood for generations to come.
We dedicate Sourcing Seafood to you.
The Fish and Shellfish Guide
5
Par tners in Ocean-friendly
Seafood Choices
T
he following conservation organizations, academic institutions, zoos and aquaria are partners in the Seafood Choices Alliance. Please contact organizations in
your area or visit these websites for more information on ocean-friendly seafood. Visit
www.seafoodchoices.com for more information on each partner listed below.
Alliance for Environmental Innovation • Boston, MA • 617–723–2996 • www.environmentaldefense.org/alliance
Alaska Oceans Program • Anchorage, AK • 907–929–3553 • www.alaskaoceans.net
The Antarctica Project • Washington, DC • 202–234–2480 • www.asoc.org
The Aquaculture Clearinghouse • Providence, RI • 401–272–8822 • www.aquacultureclearinghouse.org
Blue Ocean Institute • Cold Spring Harbor, NY • 877–BOI–SEAS • www.blueoceaninstitute.org
Caviar Emptor • Washington, DC • 202–483–9570 • www.caviaremptor.org
Center for Food Safety • Washington, DC • 202–547–9359 • www.centerforfoodsafety.org
Chefs Collaborative • Boston, MA • 617–236–5200 • www.chefscollaborative.org
Coastal Alliance for Aquaculture Reform • Vancouver, BC • 604–696–5044 • www.farmedanddangerous.org
Conservation Law Foundation • Boston, MA • 617–350–0990 • www.clf.org
Earth Pledge • New York, NY • 212–725–6611 • www.earthpledge.org
Ecotrust • Portland, OR • 503–227–6225 • www.ecotrust.org
Environmental Defense • New York, NY • 212–505–2100 • www.environmentaldefense.org
Friends of Clayoquot Sound • Tofino, BC • 250–725–4218 • www.ancientrainforest.org
Greenpeace • Washington, DC • 800–326–0959 • www.greenpeace.org
Gulf Restoration Network • New Orleans, LA • 504–525–1528 • www.gulfrestorationnetwork.org
Industrial Shrimp Action Network • Tacoma, WA • 253–539–5272 • www.shrimpaction.com
Institute for Agriculture & Trade Policy • Minneapolis, MN • 612–870–0453 • www.iatp.org
Institute for Fisheries Resources • San Francisco, CA • 415–561–3474 • www.ifrfish.org
John G. Shedd Aquarium • Chicago, IL • 312–939–2435 • www.sheddaquarium.org
Local Harvest • Santa Cruz, CA • 831–475–8150 • www.localharvest.org
Marine Fish Conservation Network • Washington, DC • 202–543–5509 • www.conservefish.org
Marine Stewardship Council • Seattle, WA • 206–691–0188 • www.msc.org
Monterey Bay Aquarium Seafood Watch • Monterey, CA • 831– 647–6873 • www.seafoodwatch.org
National Environmental Trust • Washington, DC • 202–887–8800 • www.environet.org
Natural Resources Defense Council • New York, NY • 212–727–2700 • www.nrdc.org
New England Aquarium • Boston, MA • 617–973–5200 • www.neaq.org
Passionfish • Pacific Grove, CA • 831–655–3311 • www.passionfish.net
Pew Institute for Ocean Science • Miami, FL • 305–421–4163 • www.pewoceanscience.org
Public Citizen • Washington, DC • 202–546–4996 • www.shrimpactivist.org
Rosenstiel School of Marine and Atmospheric Science • Miami, FL • 305–361–4000 • www.rsmas.miami.edu
SeaWeb • Washington, DC • 202–483–9570 • www.seaweb.org
Shifting Baselines • Hollywood, CA • 323–960–4517 • www.shiftingbaselines.org
South Carolina Aquarium • Charleston, SC • 843–720–1990 • www.scaquarium.org
Sustainable Fishery Advocates • Santa Cruz, CA • 831–247–2822 • www.sustainablefishery.org
Wildlife Conservation Society • Bronx, NY • 718–220–5100 • www.wcs.org
World Wildlife Fund • Washington, DC • 202–293–4800 • www.worldwildlife.org
6
Sourcing Seafood
Glossar y of Fishing and
Aquaculture Terms
Fisheries Management Terms:
Bycatch
This is the fish and other marine life that is incidentally caught with the targeted
species in a fishery. Typically discarded dead at sea, bycatch includes seabirds, marine
mammals, turtles, juveniles of the targeted species, and even fish sought after in other
fisheries. Approximately one-quarter of the global fishery catch is discarded each year
as bycatch.
Fisher y Management Council
The Fishery Conservation and Management Act of 1976, as amended, created the
eight regional councils that are responsible for developing Fishery Management Plans
(FMPs) in the federal waters of those regions. Each council consists of representatives
from each state in the region and up to 19 members from various stakeholder groups.
The eight regions are New England, Mid-Atlantic, South Atlantic, Gulf of Mexico,
Caribbean, Pacific, North Pacific, and Western Pacific.
Marine Stewardship Council
The MSC is an independent, global, non-profit organization that recognizes, via a
certfication program, well-managed fisheries and harnesses consumer preference for
seafood products bearing the MSC label of approval.
Overfishing
Overfishing occurs when the rate of fishing is greater than the level required to meet
the management goal or maximum sustainable yield. In other words, overfishing
occurs when a population of fish is caught faster than it can replenish itself through
reproduction.
Sustainable Fisheries Act
(also the Magnuson-Stevens Act)
The 1996 Sustainable Fisheries Act amended the habitat provisions of the Magnuson
Act. The renamed Magnuson-Stevens Act calls for direct action to stop or reverse the
continued loss of fish habitats. Toward this end, Congress mandated the identification of habitats essential to managed species and measures to conserve and enhance
this habitat. The Act requires cooperation among NOAA Fisheries, regional Fishery
Management Councils, fishing participants, and federal and state agencies to protect,
conserve, and enhance essential fish habitat.
The Fish and Shellfish Guide
7
Common Gear Types:
Dredge
Used mainly to target shellfish, dredges employ a heavy mesh to suck up everything
from the seafloor. The gear is dragged along the bottom, and the shellfish are held in
a sort of bag or sieve that allows the water, sand, or mud to run out. Boat dredges vary
in weight and size, but they are usually fairly heavy and their effect on bottom habitats is a major concern.
Drift Net
A large gill net ranging in length up to 40 miles, a drift net is suspended vertically
with floats and allowed to drift freely in the open ocean. The United Nations has
banned the use of drift nets in international waters because of their nonselective
catch characteristics. Drift nets in U.S. waters are limited to 1.5 miles in length.
Gill Net
A gill net’s mesh size allows the heads of fish to pass through the openings, but the
gills are caught. Many states, including Texas, Louisiana, Florida, and California, have
banned the use of gill nets in their coastal waters. Like drift nets, gill nets are associated with bycatch because they are nonselective. In some cases, however, regulations
establish where nets can be placed in the water or what time of day they can be set to
help reduce the chances of catching nontargeted species.
Harpooning
Harpooning is a surface method that requires considerable effort to locate and chase
individual fish, as opposed to fisheries methods that target schools of fish. Harpoons,
which target high-value fish, are handheld or fired from a gun. Because harpoons are
aimed at individual fish, bycatch is not a concern.
Hook-and-Line
Analogous to the rod and reel used by recreational anglers, the hook-and-line
method attracts fish by natural or artificial bait (lures) placed on a hook fixed to the
end of a line, or snood, on which fish are caught. Hook-and-line units may be used
singly or in large numbers.
Longline
A longline consists of many short lines, each baited with a hook, suspended vertically
from a main line that is dragged horizontally through the water. Longlines can carry
thousands of hooks and stretch as long as 40 miles. This method is generally associated with moderate to high bycatch, depending on how many hooks there are and
where and when the lines are set. Longlines set for tuna, for instance, also catch
swordfish, shark, turtles, and seabirds (the last are attracted to the baited hooks as
they are put in the water).
8
Sourcing Seafood
Fish and Shellfish Guide
Fish and Shellfish Guide
Catfish, U.S. (farmed)
Ictalurus punctatus
HIGHLIGHTS
●
The U.S. farm bill
(2003) specifies that
only native U.S. catfish
can be marketed as
“catfish”
●
U.S. farmed catfish is
the fifth most consumed
species in the U.S.
●
U.S. catfish farming
is concentrated in
Mississippi, Alabama,
Arkansas, and
Louisiana
H
undreds of catfish species are found in warm and temperate regions throughout the world, but none is more beloved by U.S. consumers than the channel
catfish, farmed mostly in the Mississippi Delta region. And catfish seems to have
gone from regional favorite to national food trend almost overnight. In 1970, U.S.
catfish production barely reached five million pounds. Today, U.S. farmed catfish
is the fifth leading seafood consumed in the U.S., with sales reaching a record 662
million pounds (live weight) in 2003.
Now the backbone of the U.S. aquaculture industry, U.S. farmed catfish gets high
marks from conservation groups for its reputation as a sustainably farmed fish. In the
U.S., channel catfish is raised in large freshwater ponds with little waste discharge,
and escape of fish is controlled.
In the market, you’ll find two additional catfish species, both farmed in Vietnam’s
Mekong Delta region and marketed as basa or tra. Many Vietnamese catfish farmers
use float cages in rivers, which may lead to discharge of waste and escape of fish into
local waterways. U.S. imports of Vietnamese catfish fillets have decreased sharply due
to high tariffs enacted by the U.S. government after U.S. catfish farmers successfully
filed trade suits, alleging unfair competition.
CONSERVATION NOTES
nlike carnivorous fish, which require fish meal and oil for feed, U.S. farmed catfish is
U
fed 90 percent grain-based feed, with soybeans as the primary ingredient (although
feed formulas may contain some fish meal). Vietnamese farmers have traditionally used a
diet of ground fish, but the trend is toward grain-based feeds similar to those used by U.S.
catfish farmers.
Catfish farms are a lure for predatory birds, and bird kills (legal and illegal) are not
uncommon on catfish farms.
IN SEASON
●
Available throughout the year
SPRING
WINTER
SUMMER
FALL
18 Sourcing Seafood
PRODUCT FORM
A NEW PLAYER
U.S. FARMED CATFISH
Chinese fish farmers
●
Fillets, fresh or frozen (2–12 ounces)
recently started growing
o
Usually include belly flap or “nugget”
and exporting channel cat-
o
“Shank” fillets have flap removed
fish, the U.S. native
o
“Strips” are finger-size strips cut from regular or shank fillets
species. Given China’s
●
Gutted whole fish, fresh or frozen
record in developing new
●
Dressed fish, steaks, and nuggets (a co-product of the production of shank fillets)
species, this could mean
●
Frozen available marinated or breaded
a rapidly increasing supply
of channel catfish in the
near future. Conservation
BUYING TIPS
●
●
groups have not yet evalu-
Most catfish processors test catfish before they gather them to ensure algae have
not caused an “off” or muddy flavor.
Processing cooperatives or private companies usually provide the finished product
(purchased directly from catfish farmers).
ated Chinese catfish farms
for environmental impacts.
ASSOCIATIONS
The Catfish Institute (TCI)
P.O. Box 924, Indianola, MS 38751, Phone: 662–887–2988, Web Site: www.catfishinstitute.com
The Catfish Institute, formed in 1985 to promote farmed U.S. catfish, offers recipes and promotional material.
See page 94 for the list of
Catfish suppliers.
The Fish and Shellfish Guide 19
Crab, Dungeness
Cancer magister
HIGHLIGHTS
●
Many consider the
Pacific fisheries for
Dungeness to be the
most sustainably
managed of the
world’s crab fisheries
T
he most popular crab on the West Coast, Dungeness crab is fished from
Alaska to northern California. Named after a fishing town on a spit of land on
Washington’s Strait of Juan de Fuca, Dungeness crab can weigh over four pounds,
though in heavily fished areas weights average closer to two pounds. Dungeness also
has a relatively high meat yield: 25 percent. Its attractive size and sweet meat have
made Dungeness increasingly popular in recent years. China, for example, now
imports more than 15 million pounds of live Dungeness a year.
Dungeness crab fishermen have experienced high catch levels in recent years, with
landings in the U.S. and Canada reaching a record of almost 100 million pounds in
2003. In terms of U.S. crab fishery landings, the Dungeness fishery is second only to
blue crab. In the U.S., Washington state has the largest Dungeness fishery, followed
by Oregon, California, and Alaska.
Adult Dungeness is reddish-brown in color, with short, thick legs. It reaches sexual
maturity at age three, and mating typically occurs in the summer.
CONSERVATION NOTES
n most areas, there is no set quota on Dungeness crab. Instead, the fishery is managed
I
through permitting systems, pot limits, and time and area closures, and fishermen are
only allowed to land male crabs over a certain size. In California, Oregon, and Washington
state, the minimum size carapace is 6 1/4 inches. The circular pots used to catch
Dungeness crab are highly selective, so bycatch is not an issue with this fishery.
The Oregon Dungeness crab fishery has applied for certification by the Marine
Stewardship Council.
IN SEASON
●
Caught almost year-round, but peak
SPRING
production occurs in December and
January on the West Coast.
●
WINTER
SUMMER
Supply is also ample in June and July,
when fisheries off southeast Alaska
and British Columbia are in full swing.
26 Sourcing Seafood
FALL
PRODUCT FORM
FRESH:
●
Live
●
Whole cooks
●
Sections or clusters
●
Picked meat
FROZEN:
●
Whole cooks
●
Sections or clusters
●
Picked meat
BUYING LIVE DUNGENESS
When buying live Dungeness, allow for some dead loss. Typically, processors want a
five percent dead loss allowance, so take that into account when negotiating price.
BUYING TIPS
●
●
A large portion of Dungeness labeled as fresh crabmeat is actually picked from
meat that was frozen in December and January, when production peaks and prices
are at their lowest.
If you want truly fresh meat, plan to pay more since prices are higher after January.
If you’re buying frozen sections, be careful of crab processed in early December—
in some years, crabs from the ocean fishery have not filled out completely after
molting and their meat yield tends to be low.
ASSOCIATIONS
Oregon Dungeness Crab Commission
P.O. Box 1160, Coos Bay, OR 97420, Phone: 541–267–5810, Fax: 541–267–5771, Web Site: www.oregondungeness.com, Email: [email protected] • This Commission promotes Dungeness crab caught by vessels fishing
from Oregon ports. The Commission Web site contains valuable information for retailers and restaurateurs as well as
tips on crab quality and handling.
Pacific Coast Federation of Fishermen’s Associations (PCFFA)
P.O. Box 29370, San Francisco, CA 94129, Phone: 415–561–5080, Fax: 415–561–5464, Web Site: www.pcffa.org,
Email: [email protected]
HEALTH
ADVISORY
The “crab butter” and
internal organs of this
species may contain a
natural toxin that, when
ingested, can result in
paralytic shellfish poisoning (PSP).
See page 101 for the list of
Dungeness Crab suppliers.
The Fish and Shellfish Guide 27
Halibut, Pacific
Hippoglossus stenolepis
HIGHLIGHTS
●
Average size: 10–60
pounds, three feet long
●
Maximum age:
42 years
●
Range: California to
Alaska
●
Historically, Pacific
halibut has weighed as
much as 500 pounds
H
alibut is the largest of the flatfish. Two species are fished commercially: Pacific
halibut and Atlantic halibut. Of the two species, Pacific halibut is far more
abundant. Pacific halibut is found primarily along the west coast of North America,
from northern California to Alaska, with the commercial fishery occurring primarily
in Alaska and British Columbia.
There is a smaller fishery for Pacific halibut in the western North Pacific off northern Japan and Russia. China processes Japanese- and Russian-caught halibut and
exports several million pounds of frozen halibut fillets to the U.S.
Atlantic halibut was once common in U.S. waters, but it is now very rare due to
overfishing. In the 1950s, Atlantic halibut landings peaked at almost 25 million
pounds; in 1999 landings were approximately 25,000 pounds. The commercial
Atlantic halibut fishery is currently closed in the U.S., though the species is caught
incidentally in other fisheries and is fished recreationally.
In 1995, an individual quota system replaced “derby fishing”(intensive fishing for
short periods) for Pacific halibut. This means that fishermen may fish their quota
anytime between March 1 and November 15, thus providing a supply of fresh Pacific
halibut for much of the year.
CONSERVATION NOTES
acific halibut is considered to be abundant. In North America, halibut is caught in long-
P
line fisheries and is regulated by the International Pacific Halibut Commission (IPHC),
a joint United States-Canada endeavor. Each year the IPHC determines the status of the
halibut population and establishes a quota for the fishing season. The Marine Stewardship
Council is currently assessing the Pacific halibut fishery for certification as a “sustainable
and well-managed” fishery.
IN SEASON
●
March 1 through November 15.
SPRING
WINTER
SUMMER
FALL
40 Sourcing Seafood
PRODUCT FORM
Distributors usually buy whole, fresh, gutted fish
WHY’S MY
HALIBUT SO
CHALKY?
and sell it as boneless fletches or steaks (bone-in and boneless)
Pacific halibut meat is
●
There are about four fletches per fish, weighing up to 20 pounds or more per fletch
sometimes found to be
●
Fletches from larger fish are usually cut into smaller pieces
“chalky”—a condition
●
Smaller “chicken” halibut (10–20 pounds) is sometimes sold whole
associated with “a denatu-
FRESH:
●
ration of muscle proteins”
that appears more often
FROZEN:
●
Usually sold headed and gutted and as steaks or fletches
in late summer and in fish
●
Frozen fletches normally run eight to twelve pounds
caught farther south. The
●
Steaks typically are offered in four to ten ounces
good news is it occurs in
only about one percent of
halibut. Chalkiness is easy
HALIBUT “CHEEKS”:
●
A sweet-flavored delicacy cut from head area next to gills, with texture similar to crab
to spot in fillets—the meat
●
Range from three ounces to more than a pound, depending on the size of the fish
is white instead of translucent. While this is acceptable for applications like
BUYING TIPS
●
●
fish and chips, most buyers
When fresh is not available, distributors thaw headed and gutted halibut, and then
fillet or steak it—a process known as “refreshing.”
Previously frozen cooks about 30 percent faster than fresh, which is why frozen
halibut has a reputation for being dry.
don’t want to pay as much
for chalky fish.
HEALTH
ADVISORY
Consumption advisory
due to mercury levels.
ASSOCIATIONS
According to the U.S. Food
International Pacific Halibut Commission
P.O. Box 95009, Seattle, WA 98145, Phone: 206–634–1838, Fax: 206–632–2983,
Web Site: www.iphc.washington.edu, Email: [email protected] • The IPHC Web site has information on the
regulatory aspects of the halibut fishery, including quotas and fishing dates.
& Drug Administration:
Alaska Seafood Marketing Institute (ASMI)
311 N. Franklin St., Suite 200, Juneau, AK 99801, Phone: 800–478–2903, Fax: 907–465–5572,
Web Site: www.alaskaseafood.org, Email: [email protected] • ASMI promotes the Alaskan halibut fishery (along
with other sustainable Alaskan fisheries) and offers a variety of useful information, including recipes, promotional materials, and a directory of Alaska halibut suppliers.
●
Children age 0–6
should limit intake to
three meals per month
●
Children age 6–12
should limit intake to
four meals per month.
See page 106 for the list of
Pacific Halibut suppliers.
The Fish and Shellfish Guide 41
Burhop’s Seafood
1515 Sheridan Rd.
Wilmette, IL 60091 USA
Contact: Jeff Burhop
P: 847–256–6400
F: 847–901–4017
www.burhops.com
CAROLINA CLASSICS CATFISH
Icelandic USA Inc.
501 Merritt #7
Norwalk, CT 06851 USA
Contact: Tom Sherman
P: 203–852–1600
F: 203–229–2228
[email protected] (for chefs), www.icelandic.com
The largest catfish farm outside the Mississippi Delta
region, Carolina Classics Catfish was established in 1986
in eastern North Carolina.
Icelandic offers frozen fillets and portions from farmed
Icelandic char.
A vertically integrated company, Carolina Classics owns its
own feed mill and processing plant to ensure customers
receive the best-tasting, freshest catfish on the market
today. Close proximity to major population centers in the
Northeast means fish that was swimming in the morning
can be on a consumer’s plate the next day. Carolina Classics
sells fresh and frozen whole IQF catfish and fillets.
West Virginia Aqua LLC
P.O. Box 1706
Logan, WV 25601 USA
P: 304–752–7006
www.isisarcticchar.com
P.O. Box 10
Ayden, NC 28513 USA
P: 252–746–2818
F: 252–746–3947
[email protected], www.ccatfish.com
West Virginia Aqua currently produces about 10,000
pounds of Arctic char per week in 15 tanks using water
pumped up from abandoned coal mines. Sold under the
Isis Arctic Char brand, West Virginia Aqua offers head-on
gutted fish and fillets.
CATFISH, U.S. (FARMED):
Catfish is widely available through most fresh and frozen
distributors. Some smaller operations have their own processing plants, while many larger processors are part of a
cooperative.
America’s Catch
P.O. Box 584
Itta Bena, MS 38941 USA
P: 800–242–0041
F: 662–254–9776
[email protected], www.catfish.com
Aquafarms
7095 E 134 Rd.
Holdenville, OK 74848 USA
P: 405–379–7227
F: 405–379–2648
Burhop’s Seafood
1515 Sheridan Rd.
Wilmette, IL 60091 USA
Contact: Jeff Burhop
P: 847–256–6400
F: 847–901–4017
www.burhops.com
Carolina Classics
P.O. Box 10
Ayden, NC 28513 USA
P: 252–746–2818
F: 252–746–3947
[email protected], www.ccatfish.com
ConFish Inc./Countr y Select Catfish
P.O. Box 271
Isola, MS 38754 USA
P: 662–962–3101
F: 662–962–0114
[email protected], www.countryselect.com
Delta Pride Catfish
P.O. Box 850
Indianola, MS 38751 USA
P: 662–887–5401
F: 662–887–5950
[email protected], www.deltapride.com
94 Sourcing Seafood
Troller Point Fisheries
1120 E Hoffman Rd. #23
Anchorage, AK 99515 USA
Contact: Mark Hofman
P: 907–344–1866
F: 907–344–1866
[email protected], www.trollerpoint.com
Bandon Pacific
P.O. Box 485
Bandon, OR 97411 USA
Contact: Gradon Stinnett
P: 541–347–4454
F: 541–347–4313
Bell Buoy Crab Co.
P.O. Box 680
Seaside, OR 97138 USA
Contact: Jon Hartill
P: 503–738–6354
F: 503–738–8325
[email protected]
Vis Seafoods
2208 James St.
Bellingham, WA 98225 USA
Contact: Adrian Hilde
P: 888–647–3474
F: 360–671–6847
[email protected], www.visseafoods.com
CRAB, DUNGENESS:
East Coast buyers may be less familiar with this West
Coast crab but it is gaining national popularity in all forms:
live, cooked whole, sections and meat. Contact these primary processors for details.
NELSON CRAB
A third-generation, family-owned business, Nelson
Crab is located in the village of Tokeland on the
Washington coast.
Under the watchful eye of Kristi Nelson, Nelson Crab
produces truly fresh Dungeness crabmeat (not picked
from previously frozen sections) and fresh and frozen
Dungeness whole cooks and sections. Nelson also
offers a variety of hand-packed gourmet canned seafood,
including all-natural, low-mercury albacore that is singlecooked in its own juices; cooked coldwater shrimp meat;
boneless wild canned salmon; and shad roe. Nelson
sells to distributors and sends seafood overnight to
restaurants and retailers.
P.O. Box 520
Tokeland, WA 98590 USA
P: 800–262–0069
F: 541–267–2921
[email protected]
Bornstein Seafoods
1001 Hilton Ave.
Bellingham, WA 98225 USA
Contact: Colin Bornstein
P: 360–734–7990
F: 360–734–5732
[email protected], www.bornstein.com
Burhop’s Seafood
1515 Sheridan Rd.
Wilmette, IL 60091 USA
Contact: Jeff Burhop
P: 847–256–6400
F: 847–901–4017
www.burhops.com
Caito Fisheries
P.O. Box 1370
Fort Bragg, CA 95437 USA
Contact: Jim Caito
P: 707–964–6368
F: 707–964–6439
[email protected], www.caitofisheries.com
EcoFish, Inc.
78 Market St.
Portsmouth, NH 03801 USA
P: 603–430–0101 (877–214–FISH)
F: 603–430–9929
www.ecofish.com
EcoFish offers a variety of seafood products.
For a complete list, see their profile on page 133.
Fishhawk Fisheries
P.O. Box 715
Astoria, OR 97103 USA
Contact: Steve Fick
P: 503–325–5252
F: 503–325–8786
[email protected]
The Fish and Shellfish Guide 101
Deep Sea Fish of Rhode Island, Inc.
P.O. Box 764
Wakefield, RI 02880 USA
P: 401–782–1330
F: 401–782–4011
[email protected], www.deepseafish.net
National Fish and Seafood Inc.
11–15 Parker St.
Gloucester, MA 01930 USA
Contact: Ann Malloch
P: 978–282–7880
F: 978–282–7883
[email protected], www.nationalfish.com
Pamlico Packing Co.
P.O. Box 308
Vandermere, NC 28587 USA
Contact: Doug Cross
P: 252–745–3688
F: 252–745–4637
[email protected], www.bestseafood.com
Poseidon Enterprises, Inc.
3516 Green Park Circle
Charlotte, NC 28217 USA
Contact: Mike Henninger
P: 704–944–1160
F: 704–423–9581
[email protected], www.poseidonseafood.com
Wanchese Fish Company, Inc.
2000 Northgate Commerce Pkwy.
Suffolk, VA 23435 USA
Contact: Sam Daniels
P: 757–673–4500
F: 757–673–4550
[email protected], www.wanchese.com
HALIBUT, PACIFIC:
Fresh and frozen halibut is widely available through most
seafood distributors. The processors and direct sales
fishermen listed below have indicated they sell to individuals or in small (100 pounds or less) quantities:
10th & M Seafoods
1020 M St.
Anchorage, AK 99501 USA
Contact: Rob Winfree
P: 800–770–2722
F: 907–272–1685
[email protected], www.10thandmseafoods.com
106 Sourcing Seafood
Airfresh Seafoods
P.O. Box 2523
Gig Harbor, WA 98335 USA
Contact: Joe Stensgar
P: 253–851–5717
F: 253–851–5758
[email protected]
Alaska Glacier Seafoods, Inc.
P.O. Box 34363
Juneau, AK 99803 USA
Contact: Mike Erickson
P: 907–790–3590
F: 907–790–4286
[email protected]
Alaska Hook & Line Seafoods
P.O. Box 1172
Sitka, AK 99835 USA
Contact: Dan Stockel
P: 907–747–7115
F: 907–747–7113
[email protected]
AQE Fishermen’s Market
473B Katlian St.
Sitka, AK 99835 USA
P: 877–392–5386
F: 907–747–6155
[email protected], www.baranofbite.com
Bell’s Seafood
P.O. Box 1189
Haines, AK 99827 USA
Contact: Clyde Bell
P: 907–766–2950
Big Blue Fisheries
216 Smith St., Unit 13
Sitka, AK 99835 USA
Contact: Calvin Boord (Chip)
P: 907–966–9999
F: 907–966–2583
www.alaskasmokedfish.com
Burhop’s Seafood
1515 Sheridan Rd.
Wilmette, IL 60091 USA
Contact: Jeff Burhop
P: 847–256–6400
F: 847–901–4017
www.burhops.com
y family has been farming trout in North Carolina for three generations and we
M
care about every step in our process. We see this guide to sourcing seafood as a
thoughtful and timely resource for all of industry that will help like-minded, concerned
retailers and chefs choose seafood products that match their high standards for quality,
taste and environmental friendliness. Thank you, Seafood Choices Alliance!
Sally Eason, Owner
Sunburst Trout Company (Canton, NC)
s a distributor of ocean-friendly seafood products, EcoFish knows it’s challenging for
A
chefs and retailers to research and source sustainable seafood. Sourcing Seafood is a
fantastic resource, providing a great service by pointing out those fishermen and suppliers
working hard to ensure their products are high quality and sustainable.
Henry Lovejoy, President
EcoFish, Inc. (Portsmouth, NH)
T
his guide couldn’t come at a more critical time for the ocean. Sourcing Seafood is a
useful tool for people, such as myself, who are trying to make responsible seafood
decisions whenever possible. It makes purchasing seafood—and feeling good about it—
a whole lot easier.
Rick Moonen, Executive Chef/Partner
Restaurant RM (New York, NY)
1731 Connecticut Avenue, NW
Suite 450
Washington, DC 20009
www.seafoodchoices.com
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