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A great starting point to learn more about the products we source

Tidepoints: Our all-time favorite live oyster.  World-class. Tumbled (suspension-grown), clean, briny. Size extra small. The gold standard for shucking and eating, from a 5th-generation shellfish farm in Willapa Bay, WA, the oyster capital of the world.

Manila Clams: Classic west coast steamer clam.  Grown by a 5th-generation shellfish farm in Willapa Bay, WA.

Dungeness Crab: The most prized crustacean on the Oregon Coast.  Available live, cooked, and as picked meat in season.

Lingcod: Our favorite west coast groundfish option.  Rich flavor, delicate and flaky texture, medium fat content; no scales make cooking skin-on a delight.

Sablefish (Black Cod): Abundant deep-water fish in Oregon. High fat content and rich, buttery flavor.  Popularized by Nobu with a miso paste crust.

Halibut: Easy to cook, mild-tasting groundfish.  Great for crusts and marinades.

Rockfish: Your Pacific version of snapper, mild-medium flavor, and easy to cook.  Over 70 species range from light pink to white flesh.

Petrale Sole: Buttery and mild flatfish, perfect for a light dredge and pan-fry—larger and richer flavor than Dover sole.

Chinook “King”: The King of Pacific salmon.  Prized for its size and fat content and is widely considered the best wild salmon in the world.

Coho “Silver”: A great value option for Pacific Salmon. Similar flavor profile to Chinook, just smaller and with a little less fat.  

Sockeye “Red”: Deep red flesh and strong salmon flavor.  More abundant in Alaska than in Oregon, but it is an excellent option for salmon lovers.  Less fat than Chinook or Coho, so make sure not to overcook it!

Creative King: Certified organic aquaculture Pacific Chinook salmon sustainably raised off the Coast of Vancouver Island in British Columbia.  They are vertically integrated, controlling their broodstock from egg to finished product.  While we love eating wild food when we can, this is a great product and easy to work with, especially for sushi and rare preparations.

Norwegian Steelhead: Certified BAP aquaculture operation in the fjords of Norway, flavor is rich and mild.  Exceptional quality and great for any cooked, rare, or raw preparation. Another great option when fresh, wild salmon is out of season, and fantastic for sushi.

Albacore Tuna: Oregon’s answer to Tuna.  Our region is home to juvenile albacore, which are softer in texture and lower in methyl mercury because they eat lower in the food chain. Excellent raw for poke and great for canning.

Ahi Tuna Saku: Saku meaning block, a nice chunk of sushi-grade AAA Ahi Tuna; great for sushi and searing.

Oregon Pink Shrimp: Also known as Bay Shrimp, a coldwater product abundant in Oregon.  Great for salads and as a protein addition to any meal or snack. Sweet, sustainable, and affordable.

Mexican Blue Shrimp: Sustainable fishery, wild-caught by a co-op of small vessels in the Pacific in Mexico.  Clean taste, excellent practices and handling. Our favorite of the three species of Mexican shrimp.

Red Shrimp: coldwater shrimp fishery off the coast of Argentina.  The fishery is currently undergoing Marine Stewardship Council sustainability certification.  Sweet taste, great texture: a go-to for jumbo shell-on shrimp needs.

Squid (Calamari): rings/tubes and tentacles make for great stir-frys or pasta dishes.  Batter and fry as well.

Cold Smoked Salmon: cured as opposed to cooked, referred to as gravlox or lox commonly.  Perfect for topping bagels and serving with caviar.

Hot Smoked Sturgeon: Eco-certified, sustainably raised and harvested Sturgeon from our caviar source, Tsar Nicoulai Caviar.  Native to the Pacific Northwest, but without the toxic contamination issues that wild resident fish have locally.  Incredible source of protein and nutrients with a nice fish flavor. Fantastic, this is the best smoked sturgeon we have ever tasted.

Champagne Vinegar: A floral vinegar produced from white wine grapes with higher acidity than typical vinegars.  The standard for preparing mignonette to pair with fresh-shucked oysters is to add diced shallot and rainbow peppercorns.  Elevates the natural flavors in petite oysters without overpowering like cocktail sauce and horseradish

Anchovy Paste: A powerhouse secret ingredient for your kitchens to elevate your dressings, marinades, soups, and Bloody Marys.

Choi’s Kimchi: Deliciously fermented from a local family, bringing Mom’s recipe to the world.  Vegan and gluten-free.  No shrimp paste results in a milder flavor on the fermentation spectrum.  A staple offering at our food cart.

Choi’s Gochujang: A sweet, savory, spicy chili paste that is good on EVERTHING.  Vegan and gluten-free, in addition to blowing away anything you find at the grocery store.  Pro tip: mix with mignonette as an oyster topping with smoked trout roe, or make a compound butter to top your baked salmon with. 

Ota Tofu Crumbles: America's oldest tofu maker (legit Japanese-style, handmade tofu) developed this product in coordination with Oregon State University’s Food Innovation Center to provide vegetarian protein to school lunch programs in Oregon.  Available in Breakfast, Italian, Taco, and Asian flavors as an easy-to-make meal.  As certified animal eaters, we were blown away by this product and keep it in weekly rotation at home.

Roe: refers to the eggs of fish.  The most famous roe, caviar, comes specifically from sturgeon. For non-caviar fish, from smallest to largest: whitefish, trout, salmon.  Check out Tsar Nicoulai Caviar’s website for flavor profiles and make sure to learn about their farms.  One of the best examples of sustainable aquaculture in the world!