Learn About Sustainable Fishing, On-Shore Industries, And Why We Freeze Our Fish At Sea
Sustainable Seafood & Fishing Education Since 1977
Traceability. Ocean Ecology. On-Shore Sustainability.
What is sustainable fishing?
We Want Wild-Caught Seafood For The Generations After Us.
Our Fishing Practices Reflect That Mission.
When Finest At Sea founder, Bob Fraumeni, started fishing, the most common practice was to use large trawl nets with no regard for by-catch or other environmental impacts. Since the 1970s, Bob has been a leader in changing the wild-caught fishing practices here on the West Coast to focus on more sustainable processes and methods.
Sustainable Fishing Methods We Use
Handmade Traps And Hooks, NO Nets
Although hooks, traps, and pots are more time-consuming and costly methods than nets and lead to less catch overall, these practices also mean far less by-catch and other environmental effects. This also allows us to support local businesses such as our longtime trap maker, Kevin from Ladner Traps.
Traceability & Known Origin Of Your Fish
We not only know where and who caught your fish, we also know who refreshed it, and processed it for our market that day. By keeping our operation small and personal, we've created a fully sustainable ecology of West Coast businesses, people, and wild-caught fish.
Hand-Cut & Processed Fish Means Less Waste
We still hand-cut our fish every morning for our orders and seafood market. With our hand-filet and steak cuts done on-site by our local team, we ensure less food waste. We also ensure the least possible waste in our market by using any small tidbits of seafood left from the day before in our famous chowder!
Frozen At Sea Process
Why Frozen At Sea Is Best
Fresh is not always best. Often, fish is sloshed around a fishing vessel for weeks to try and maintain a fresh label. Our founder, Bob, created a system to freeze fish solid within an hour of being caught and now every boat in our fleet is equipped with customized freezing systems. Fast freezing leads to smaller ice crystal formation, leaving the quality of your seafood pristine and delicious.
True Sustainability Isn't Just About Fishing Methods
There's An Entire West Coast Seafood Ecology That Connects People, Fish, And The Ocean
We support shipwrights, anchor makers, and our processing team who smoke and fillet fish in our on-site facility every day. Keeping your seafood local isn't just about feeding people locally, it's about working with local businesses. Tradespeople. Restaurants.
Kevin Hand-Builds The Nets We Use To Catch Your Fish
People weaving traps by hand.
Tom Mack's Shipyard for Painting, Fixes, and more
Old school shipyard with third generation teams.
Jake offloads your fish at the dock / Bella runs the docks
Offloading operations at the dock.
Custom Processing Calculator
Have your own fish you would like us to process? Smoking, fileting or steaking, candied options... We offer a wide variety of custom processing methods. Calculate the estimated cost for your order below.
In order for fish to be accepted for processing, a Tidal Waters Sport Fishing Licence number must be provided. Fish must be dressed (gutted). The following prices are based on incoming weight.
- Drop off is between 8 AM - 3 PM
- Pack for travel and shipping are extra
- Under 24-hour processing, if available, the cost is double.
- Smoking takes place September through March.
- Only one form of smoking per fish.
- 10 lb minimum per smoking procedure.
- Tuna loining is done twice per year. Waits may be long.
- Prices include vacuum packing & freezing.
Learn the Finest at Sea Story
Our founder started this business in a garage, and the rest is history.
Learn more...