PACIFIC NORTHWEST
SEAFOOD
PRODUCTS
WILD, SUSTAINABLE, HEALTHY, DELICIOUS
BLACK COD / SABLEFISH
PETRALE SOLE
PACIFIC DOVER SOLE
LINGCOD
TUNA
PACIFIC HAKE
PACIFIC ROCKFISH
SHRIMP
THORNYHEAD
DUNGENESS CRAB
PACIFIC OYSTER
SABLEFISH
Also known as Black Cod
Anoplopoma fimbria
TASTE & TEXTURE
Black Cod, with their velvety soft texture and large white flakes, are often called butterfish because of their melt-in-your-mouth, oil-reach meat.
HEALTH BENEFITS
Very high in omega-3 fatty acids as well as vitamin B-6, vitamin B-12, iron and magnesium.
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CERTIFICATION
Marine Stewardship Council
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PETRALE SOLE
Eopsetta jordani
TASTE & TEXTURE
Petrale Sole are known for having a wonderfully sweet, delicate, nutty flavor and a fine texture.
HEALTH BENEFITS
They contain all of the essential amino acids, making it a high-quality source of low-fat protein. It is high in selenium, calcium, vitamin D and phosphorus.
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CERTIFICATION
Marine Stewardship Council
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PACIFIC DOVER SOLE
PACIFIC DOVER SOLE
Microstomus pacificus
TASTE & TEXTURE
Dover Sole has a mild and sweet flavor and dense and firm texture.
HEALTH BENEFITS
Dover Sole is an excellent source of low-fat protein, phosphorus, vitamin B-12 and vitamin D.
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CERTIFICATION
Marine Stewardship Council
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LINGCOD
Ophiodon elongatus
TASTE & TEXTURE
Lingcod has a mild flavor similar to halibut and a medium-firm texture with large flakes.
HEALTH BENEFITS
Lingcod is an excellent source of protein, omega 3 fatty acids, and vitamin B-12.
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CERTIFICATION
Marine Stewardship Council
PACIFIC HAKE
Merluccius productus
TASTE & TEXTURE
Mild and slightly sweet with a delicate texture.
HEALTH BENEFITS
Hake is a good source of protein, selenium, vitamin B and magnesium.
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CERTIFICATION
Marine Stewardship Council & Responsible Fisheries Management (RFM)
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PACIFIC ROCKFISH
Sebastes spp.
TASTE & TEXTURE
Delicate, nutty flavor. Lean, with a medium-fine texture.
HEALTH BENEFITS
Rockfish is an excellent source of lean protein and is very high in selenium, vitamin D and potassium.
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CERTIFICATION
Marine Stewardship Council
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THORNYHEAD
Sebastolobus alascanus
TASTE & TEXTURE
Thornyhead is juicy and tastes sweeter than typical rockfish. The meat cooks white, has a sweet and mild taste, and has firm, coarse flakes.
HEALTH BENEFITS
Thornyhead is high in protein and selenium.
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CERTIFICATION
Marine Stewardship Council
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DUNGENESS CRAB
Metacarcinus magister
TASTE & TEXTURE
Picked meat can be served chilled, Crab Louis or cocktail style as a delicious appetizer. As a featured ingredient in a hot entrée, Dungeness meat goes well with pasta, in casseroles and in seafood-based soups. Oregon Dungeness crab has a sweet, delicate, stand alone flavor. Leg meat is firm and white with pinkish tones on the outside. Body meat is white and flaky. The meat-to-shell ratio for Dungeness crab is approximately 25%, making it one of the meatier crabs available. The average yield for a 2 lb crab is a half-pound of picked meat.
HEALTH BENEFITS
Oregon Dungeness crab is as nutritious as it is tasty. A 3oz portion of cooked meat has 19g of protein and contains important minerals and amino acids. It is low in both fat and calories, as well as cholesterol, carbohydrates and Omega-3s.
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COLDWATER SHRIMP
Also known as Oregon Pink Shrimp
Pandalus jordani
TASTE & TEXTURE
Sweet, clean flavor with a delicate texture in a petite size.
HEALTH BENEFITS
A good source of protein, iron, and calcium.
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CERTIFICATION
Marine Stewardship Council
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ALBACORE TUNA
Thunnus alalunga
TASTE & TEXTURE
Mild to medium flavor with a firm “steak like” texture that presents as large flakes.
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HEALTH BENEFITS
Oregon albacore is both delicious and nutritious. An excellent source of lean protein, a 3.5 oz portion has 25g of protein and contains important minerals and amino acids. With its high levels of Omega-3s, Oregon albacore delivers important positive health benefits: decreasing triglycerides, increasing levels of “good” cholesterol, lowering blood pressure, strengthening immunity, and even improving arthritis symptoms.
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CERTIFICATION
Marine Stewardship Council
PACIFIC OYSTERS
Crassostrea gigas or Magallana gigas
Also known as Japanese Oyster
TASTE & TEXTURE
Farm-raised Pacific oysters (Crassostrea gigas) typically present a clean, mildly briny flavor with a subtle sweetness and light vegetal or cucumber notes. The finish is generally smooth and not overly metallic or aggressive. In texture, they are plump and tender, with a delicate firmness that yields easily. The meat is often silky and slightly creamy, surrounded by a moderate amount of clear liquor that enhances their freshness without overwhelming the palate.
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HEALTH BENEFITS
Farm-raised Pacific oysters are a lean, low-calorie, and highly bioavailable shellfish that pack 9–10g of high-quality protein, ~2g of fat (with beneficial omega-3s), and ~4–5g of carbohydrates into a 70–80 kcal raw 100g serving. This nutrient-dense profile delivers an exceptional concentration of minerals, providing over 100% of the daily value for zinc, rich amounts of iron, copper, and selenium, and moderate phosphorus and magnesium. They are equally rich in vitamins, offering several times the daily requirement of B12 alongside vitamins A, C, and B-complex, resulting in a clean, oceanic and subtly metallic flavor profile that delivers dense nutrition without heaviness.
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CERTIFICATION
BAP or ASC are both used. There are also other certifications required for specific retailers like the Whole Foods Molluscan Shellfish Standards (MRAG)