PACIFIC NORTHWEST
SEAFOOD
BORNSTEIN
AAFA
PACIFIC SEAFOOD
DUNGENESS CRAB COMMISSION
NISBET OYSTER CO., INC
OREGON TRAWL COMMISSION
UPPER CRUST ENTERPRISES
BORNSTEIN SEAFOODS
THE INDEPENDENT SPIRIT RUNS IN THE FAMILY
Bornstein Seafoods has always been family-owned and that gives us the freedom to do whatever it takes to deliver the finest quality seafood. It is this independence that allows us to put our customers, employees, and the responsible treatment of our ocean resources first.
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THE BORNSTEIN STORY
Founded in 1934 by Myer A. Bornstein during the Great Depression, Bornstein Seafoods weathered adversity with slogans like “If you don’t trade with us, we both lose money!” and thrived under the leadership of Myer’s son, Jay Bornstein, from 1980. Expanding its reach along the West Coast, the company flourished, passing leadership to Jay’s sons, Kyle, Colin, and Andrew, in 2010.
With Colin as CEO, the third generation upholds Bornstein’s growth initiatives, focusing on Quality, Productivity, Professionalism, and Teamwork. Bornstein Seafoods, one of the industry’s oldest corporations, maintains its commitment to these principles, operating facilities in Washington and Oregon and producing a range of seafood products, including Pacific Cold Water Shrimp, Dungeness Crab, Salmon, and more,
Kevin Larsen
AMERICAN ALBACORE FISHING ASSOCIATION
ABOUT
The American Albacore Fishing Association (AAFA) stands as a non-profit Fishers Association, proudly representing and facilitating the sale of MSC-certified pole and line, troll-harvested albacore tuna globally. Our mission is anchored in promoting sustainable fishing practices and championing the welfare of fishing communities across the United States.
At AAFA, we prioritize the adoption of one-by-one fishing methods, including pole and line and troll techniques, renowned for their minimal environmental impact and unwavering commitment to ethical harvesting. By steadfastly advocating for these practices, we not only safeguard marine ecosystems but also nurture the resilience of coastal communities and preserve age-old fishing traditions.
In all our endeavors, AAFA remains unwaveringly committed to transparency, collaboration, and community engagement. Through close collaboration with stakeholders, policymakers, and the public, we strive to enact substantive change, ensuring a future where flourishing fisheries harmonize seamlessly with vibrant coastal communities. Join us in our resolute mission to preserve our oceans, bolster our fishing communities, and advance sustainable seafood practices for generations to come.
Natalie Webster
Phone: +1 (619) 559-1340
Joshlyn Cardoza
Phone: +1 (619) 261-5266
E-Mail: admin@americanalbacore.com
Web: americanalbacore.com State: California
OREGON DUNGENESS CRAB COMMISSION
ABOUT
The mission of the Oregon Dungeness Crab Commission is to enhance the image of crab fisheries through promotion, education, and research. Of utmost importance is practicing sustainability, ensuring a healthy ocean with long-term ecological benefits that help guarantee the hundred-plus year industry is maintained for future generations.
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Crystal Adams
PACIFIC SEAFOOD
ABOUT
Founded in 1941, Pacific Seafood remains a family-owned and operated company proudly feeding the world the healthiest protein on the planet. Pacific Seafood manages all parts of the supply chain from harvesting/fishing, processing, value-added product development, and distribution to provide customers all over the world with fresh, sustainable, high-quality products and meal solutions. Headquartered in Clackamas, Oregon, Pacific Seafood employs more than 3,000 team members across 43 facilities. Learn more at PacificSeafood.com.
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Steve Becic
Phone: +1 (503) 475-0038
E-Mail: sbecic@pacificseafood.com
Web: www.pacificseafood.com State: Oregon
NISBET OYSTER CO., INC.
ABOUT
Nisbet Oyster Co., Inc. has been crafting exceptional seafood experiences from the pristine waters of Willapa Bay, Washington, since the mid 1970’s. Proudly trading under the Goose Point Oysters brand, we’re a family-owned company with a passion for sustainable oyster farming, innovative processing, and delivering shellfish of unparalleled quality. Each year, we process over 10 million pounds of oysters, ensuring that every product reflects our unwavering commitment to quality and environmental responsibility.
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Anchored in Bay Center, on the southwestern Washington coast, our vertically integrated oyster hatchery, farm, and processing facility allow us to nurture our oysters from tide to table — ensuring freshness and flavor every step of the way. Our offerings range from hand-shucked oyster meats in various sizes to live, in-shell Goose Point™ Oysters, and our signature BlueSeals™ — pre-shucked oysters perfected through High Pressure Pasteurization for unmatched purity and convenience. Craving something bold? Don’t miss our custom-logo Oyster Shooters™ or the irresistible crunch of our Signature Spice Oyster Breading to complement our hand shucked oysters.
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Safety, quality, and sustainability are at the heart of everything we do. With our solar powered hatchery operations located on the Big Island of Hawaii, our pristine growing waters, a BAP-certified and inspected processing facility, and cutting-edge techniques, we promise each oyster meets the highest standards. Whether you’re a chef seeking the freshest ingredients, a retailer stocking premium seafood, or a distributor looking for reliability, Goose Point Oysters delivers — every time.
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​Discover the taste of the Pacific Northwest and learn more at goosepoint.com.
Josh Valdez
OREGON TRAWL
COMMISSION
ABOUT
Oregon Trawl Commission (OTC) is a fishermen-funded state commodity group, established by the state of Oregon in 1963. OTC represents Oregon trawl fishermen who fish in the West Coast bottom trawl and midwater trawl groundfish, Shorebased midwater trawl Pacific hake (whiting), and Oregon pink shrimp fisheries. Collectively, Oregon trawl fishermen harvest nearly a quarter of a billion pounds of MSC-certified seafood annually.
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​With roughly 100 vessels, Oregon’s trawl fishing industry plays a key role in the sustainable harvest of Oregon pink shrimp, Pacific hake, rockfish, sablefish, and various types of sole. These fisheries produce high-quality, wild-caught seafood, ensuring a consistent and reliable supply for both
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the U.S. and global markets. A well-established fishing and seafood production supply chain in Oregon enables the region’s seafood to reach buyers worldwide with both reliability and quality assurance.
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​Oregon’s trawl fleet is primarily composed of small, locally owned, independent businesses, many of which are multi-generational family operations. Environmental stewardship is a core value in this industry. Our fishermen have a long history of working closely with research partners, supporting and participating in studies designed to reduce bycatch, improve fishing efficiencies, and promote sustainable fishing practices.
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Yelena Nowak
UPPER CRUST ENTERPRISES
ABOUT
For almost 45 years, Upper Crust Enterprises has followed traditional Japanese methods in producing Authentic Panko and Tempura Batter. We were the first to produce Panko in the U.S., highly comparable to product coming from Japan. Our product is purchased by Japanese restaurants worldwide; however, due to the high-quality performance, more non-Asian restaurants are requesting our Panko because it functions so well and enhances so many types of cuisine. The top three keys to selling our Panko are YIELD – 25-30% better, SHAPE – sliver-shaped, not a round crumb, and TEXTURE – light, airy, less oily.
Upper Crust Tempura Batter rivals the best Japanese tempura masters’ back-of-the-house blend. We use high-quality ingredients and precise measurements to create a lacy and crispy tempura batter mix that stays crispy for an extended time. The Tempura Batter mix is dual-purpose; not only for a traditional superior tempura but also as a pre-batter for Panko, replacing flour and egg wash.
Upper Crust Enterprises has the ability to introduce flavors, spices, and mixtures for proprietary formulas exclusive to the customer with product runs as low as 10K lbs.
Yaneth Cardinaux
RECIPES
ALBACORE POKE
MISO BLACK COD
PANKO HAKE WITH GINGER
LING COD
WITH SAFFRON ALIOLI
CRAB
OYSTER TACOS
BROWN BUTTER DOVER SOLE
SHIRMP PO' BOY
Albacore Poke
INGREDIENTS
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1 lb Albacore center loin
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¼ cup Sambal
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2 tablespoons Tamari
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2 tablespoons Sesame oil
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1 bunch green onion, sliced thin
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1 tablespoon black sesame seeds
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1 pack wonton wrappers
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1 tablespoon black sesame seeds
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Crunchy sea salt
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*Look for these ingredients in the Asian food section of your grocery store or at Asian markets.
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PREPARATION
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Step 1
Cut the albacore into quarter-inch chunks, removing any silver skin.​
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Step 2
Combine all the other marinade ingredients, pour over the fish, stir to coat, and refrigerate for 20 minutes.
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Step 3
Open the wonton wrappers and deep-fry them individually in 325°F (approximately 163°C) hot oil until crispy. Place the fried wontons on a paper towel to blot excess oil, then sprinkle with a little salt and sesame seeds.
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Step 4
When ready to serve, spoon a portion of the marinated fish onto each crispy wonton wrapper. Enjoy!
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Recipe by Gregory Smith
Miso Black Cod
INGREDIENTS
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4 oz red or white miso
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1 tablespoon white sugar
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1 tablespoon Tamari
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1 tablespoon Sesame oil
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1 oz finely grated ginger
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8 oz Black Cod
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Umeboshi as garnish
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*Look for these ingredients in the Asian food section of your grocery store or at Asian markets.
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PREPARATION
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Step 1
Combine the miso, sugar, tamari, sesame oil, and grated ginger in a bowl and mix until smooth.​
Step 2
Coat the black cod thoroughly with the miso marinade and let it sit for 1 to 2 hours.
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Step 3
Set the oven to broil. Place the cod under the broiler and cook for 5 to 7 minutes, or until the fish is caramelized and cooked through.
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Step 4
Place one Umeboshi on top as garnish and serve.​
Recipe by Gregory Smith
Ling Cod with Saffron Aioli
INGREDIENTS
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1 lb Ling Cod
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Olive oil
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Large pinch of Saffron in 2 tablespoons hot water
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1 ½ cup olive oil
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2 tsp Lemon juice
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2 Garlic, minced
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2 Egg yolks
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¼ tsp Salt and more to taste
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Pimenton
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Chives​
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PREPARATION
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AIOLI
Step 1
Crumble the saffron threads in the hot water for ten minutes.
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Step 2
Add the egg yolks and the minced garlic into a mixing bowl and begin to whisk in the olive oil. Be careful to go slow at first once your emulsion is built.
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Step 3
Finish with the olive oil, add the lemon juice and the saffron water..
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Step 4
Season with salt and adjust as needed.​
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COD
Step 5
Cut cod into 2 oz portions.
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Step 6
Season with salt and olive oil.
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Step 7
Roast at 400° for about 6 minutes.
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Step 8
When the cod is cooked, put it on a serving tray.
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Step 9
Dress with the saffron aioli.
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Step 10
Sprinkle pimenton and cut chives all over the top and serve.
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Recipe by Gregory Smith
Crab
INGREDIENTS
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1 lb Oregon Dungeness crab fryer legs
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1/4 lb (1 stick) butter
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1 clove garlic, thinly sliced
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1 Tbsp fresh lemon juice
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2 Tbsp fresh parsley, chopped
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PREPARATION
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Step 1
In a sauté pan, brown the butter over medium heat until it turns a rich, nutty brown.
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Step 2
Add the sliced garlic and cook until lightly browned.
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Step 3
Add the crab fryer legs and warm briefly, just until heated through.
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Step 4
Add fresh lemon juice to taste. Finish with chopped parsley.​
Recipe by Leif Benson CEC, AAC, Oregon’s Culinary Ambassador
Oyster Tacos
Photo credit: Goose Point
INGREDIENTS
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16oz extra small Goose Point Oysters
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Goose Point Special Oyster Breading
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Corn tortillas
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5 Roma tomatoes, diced
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1 small yellow onion, minced
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1 bunch of cilantro, chopped
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2 jalapeño peppers, seeded and minced
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1 lime, juiced
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Salt and ground pepper to taste
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Shredded cabbage (10 oz bag)
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Shredded carrots (10 oz bag)
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½ C mayo
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¼ C milk
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Salt to taste
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Cooking oil
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PREPARATION
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Step 1
In a medium size bowl stir together Tomatoes, Onions, Cilantro, Jalapeno Peppers, Lime, Salt and Pepper, Set aside in Fridge.
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Step 2
In another medium size bowl stir together Cabbage, Carrots, Mayo, Milk and Salt, Set aside in Fridge.
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Step 3
Drain Oysters and Toss in Special Oyster Breading. Pan Fry in a skillet with oil over Med-High heat 3 to 4 minutes turning frequently until golden brown.
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Step 4
Place tortillas in a dry (no oil) skillet over Med-High heat for 30 seconds on each side. On warm tortillas place small amount of Coleslaw and Pico De Gallo that was set aside in your fridge. ​
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Step 5
Top each taco with two Fried Oysters. Serve with Goose Point cocktail sauce for an extra Kick! ​
Recipe by Goose Point Family Farm and Oystery
Brown Butter Petrale
INGREDIENTS
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1 lb Petrale Sole
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Olive oil
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1 lb Butter
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½ cup Capers
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½ cup Pine nuts
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½ cup Golden Raisins
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½ cup Sherry Vinegar
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1 bunch flat leaf parsley, chopped fine
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Salt and pepper
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PREPARATION
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RAISIN NUT MIXTURE
​​​Step 1
Put the sherry vinegar in a small saucepan and warm it on the stove. Add the golden raisins and set aside just before the vinegar comes to a boil.
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Step 2
In another pan, lightly toast the pine nuts until they become aromatic.
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Step 3
Add the butter to the pan with the pine nuts. Turn up the heat and brown the butter.
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Step 4
Stir in the capers, then add the raisin and sherry vinegar mixture.​
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Step 5
Bring the mixture to a boil and then turn off the heat.​
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Step 6
Season with salt and pepper, and stir in the chopped parsley.
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FISH
Step 7
Trim and portion the dover sole into 2 oz chunks.
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Step 8
Season the fish with salt and a little olive oil. Roast in the oven at 400°F (200°C) for 5 to 6 minutes.
Step 9
When the fish is cooked, place it on a serving platter. Spoon the raisin-nut mixture onto the top of the fish and serve.
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Recipe by Gregory Smith
Shrimp Po'Boy
INGREDIENTS
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1 pint pink shrimp (cooked)
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1 cup Mayo
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½ cup fine shredded cabbage
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½ cup fine shredded red pepper
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¼ tsp cayenne pepper
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1 tablespoon capers
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1 lemon, juiced
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Salt and pepper
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1 baguette, sliced thin
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½ cup Dill pickle relish
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PREPARATION
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​​​Step 1
Mix all ingredients except for bread and adjust seasoning as needed.
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Step 2
Toast bread in an oven if desired or serve fresh with shrimp mixture spooned on top.​
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Step 3
Garnish with a dot of relish and serve.​
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Recipe by Gregory Smith
Panko Hake with Ginger
INGREDIENTS
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1 lb Panko
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1 lb Flour
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4 large Eggs, blended
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½ cup Pickled ginger, chipped rough
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2 tablespoons Tamari
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1 bunch Cilantro, cleaned and chopped rough
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*Look for these ingredients in the Asian food section of your grocery store or at Asian markets.
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PREPARATION
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Step 1
Set three dredge bins side by side.
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Step 2
Put 1 cup of flour in the first bin, 4 blended eggs in the second, and 1 quart of panko in the third.
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Step 3
Coat the fish in flour, then the egg, then the panko. Be sure that the fish is completely coated in panko.
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Step 4
Gently place the coated fish in a deep fryer set to 350 degrees.​
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Step 5
Cook for 2-3 minutes or until golden brown.
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Step 6
Mix the pickled ginger, cilantro, and tamari.
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Step 7
Spoon the mixture over the fish and serve.
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Recipe by Gregory Smith
