Sea Stories — Seafood Watch

Save Bristol Bay, Stop Pebble Mine Bristol Bay is the lifeblood of Alaska. Home to the world’s largest wild sockeye salmon run, the bay provides tens of thousands of Alaskan jobs and feeds Americans from coast to coast. At Sea to Table, we depend on Bristol Bay for the wild salmon we are proud to provide to our customers. And our Bristol Bay fishermen depend on us to provide a fair price for their catch to support their families and community. But this relationship, and the salmon that sustains it, is facing an existential threat from the Pebble Mine project....

Recent media accounts have cast the sustainability of Alaskan Pacific Cod in doubt. Here’s what you need to know. In Early December, NPR published an article with the alarming headline “Alaska Cod Fishery Closes And Industry Braces For Ripple Effect”. Almost immediately, we started hearing from some of our customers and clients with questions about the availability and sustainability of Sea to Table Alaskan Pacific Cod.  We, too, were taken off guard by the headline, which when taken out of context to its accompanying story read like an alarm bell to the entire Alaskan cod fishery. In truth only a...

Dungeness Crab is the most commercially important crab in the Pacific Northwest. With a range that spans from Southern California up to Alaska, it is a delicacy not to be missed when the season is in full force. The name Dungeness is a reference to the Dungeness Spit, a stretch of land in Northwest Washington State. Dungeness Crab live in Intertidal zones to a depth of 170 meters. They have a mild sweet taste and weigh 1.5-3 lbs on average. They are rated by the Monterey Bay Aquarium Seafood Watch as Good Alternative. The 2016-2017 season was one of the largest...

We're Giving Away 5 Copies of the Most Beautiful Bivalve Book of the Year! There are so many questions around seafood and so few experts to trust (the term "sushi-grade" fish is a bunch of malarkey, btw).  We at Sea to Table love all questions aquatic and consider yourself warned once we get started.  Last year we hooked up with world renowned seafood philosopher and restaurateur, John Bil, to be a small part of his awesome, informative and beautifully laid out book- Ship to Shore: Straight Talk from the Seafood Counter".  John asks and answers common questions like "What's the deal with...