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Grilled OctopusFremantle Octopus
Worker holding a live octopus on a Fremantle Octopus boat.
The ocean and wooded shoreline of Big Glory Bay.
A dock and Pacific Seafood fishing boats in a West Coast bay.
Kanpachi in the ocean underneath a net, with workers on a fishing boat in the background.
Exterior of the Kingfish Zeeland fishery with a windmill in the foreground.

Found only in the pristine clear waters off the coast of Western Australia, Fremantle Octopus’ is MSC certified, sustainably wild caught, meticulously handled, and guaranteed to be 100% natural with no additives or preservatives. The succulent flavor and texture of Fremantle Octopus emanates from its diet of green lip and brown lip abalone, western rock lobster, blue swimmer crabs, prawns, scallops, and small fish. Fremantle Octopus is more than MSC certified sustainable seafood – it represents Fremantle’s deep passion for the ocean, their commitment to quality, and the power of provenance.

Close up of a Fremantle Octopus worker's shirt.
Workers holding a MSC certified sign on a Fremantle Octopus fishing boat.
A worker holding a live octopus on a Fremantle Octopus fishing boat.
Octopus tentacle with garnish and sauce.

At Big Glory Bay, conditions couldn’t be more perfect for raising New Zealand King Salmon (aka Chinook) in glorious isolation. The pure waters of the bay are constantly refreshed by cold currents, keeping the temperature at a chilly 54°F. This means the salmon grow slowly and are harvested at the peak of their condition to deliver a rich, smooth flavor, with a buttery melt-in-the-mouth texture. Big Glory Bay’s “sea to service” farming and processing operations, with less fish per pen than most other salmon farms, meet the rigorous Best Aquaculture Practices (BAP) certification standards. They have also been awarded a green “best choice” rating from Seafood Watch at Monterey Bay Aquarium.

A fishing boat in Big Glory Bay.
Raw salmon fillets on a wood plank.
Calm water and a dock at Big Glory Bay.
A chef deboning salmon with a Honesuki knife.

Pacific Seafood is committed to sustainable fishing practices that protect wild capture fisheries and ensure stocks long into the future. Seven years ago Positively Groundfish, a dedicated group of industry advocates was formed, and Pacific Seafood joined a partnership of fishers, processors, environmental advocates, academic researchers, and state agencies on a mission to revitalize the West Coast’s Black Cod fishery. Today it’s more abundant than ever. Through effective management, sustainable practices, and industry cooperation, the fishery has evolved from near extinction to thriving and achieving MSC certification in 2014.

Raw Salmon on a wood board with lime and chives.
Black cod on ice.
Raw salmon fillets on a stone slab with rosemary.
Black cod on ice.

In the clear, blue waters near Keahole Point in Kona, Hawaii, Blue Ocean Mariculture responsibly raises indigenous Hawaiian kanpachi, a fish unmatched in quality, extraordinary taste, and versatility. Founded in 2009, Blue Ocean Mariculture has spurred a sea change in the way fish are raised, casting off the limitations of traditional fish farming in pursuit of responsibly producing and delivering the meroir of the Hawaiian Islands. Blue Ocean Mariculture raises kanpachi in their natural environment, the open ocean, at depths and temperatures ideal for their natural biology. Blue Ocean Mariculture’s conscious approach is built to improve the marine environment while responsibly safeguarding “the blue economy” for future generations.

A Blue Ocean Mariculture sign outside the fishery building.
Kanpachi at the Blue Ocean Mariculture fishery.
Divers in the ocean below a net filled with fish.
Fish tanks in a Blue Ocean Mariculture building.

Based in the Dutch province of Zeeland, Kingfish Zeeland taps into the pristine marine estuary water of the Eastern Scheldt, a Natura 2000 nature reserve, to deliver a healthy, antibiotic-free premium delicacy: the Dutch Yellowtail. A ‘Green Choice’ recommended by the good Fish Foundation, Kingfish Zeeland is the world's first and only ASC (Aquaculture Stewardship Council) and BAP (Best Aquaculture Practices) certified source of Seriola Lalandi also known as Yellowtail Kingfish, or Hiramasa.

Close up of Dutch yellowtail at the Kingfish Zeeland fishery.
Dutch yellowtail at the Kingfish Zeeland fishery.
Windmills and solar panels at the Kingfish Zeeland fishery.
Fish tanks in a Kingfish Zeeland fishery building.
People dining at multiple tables inside a restaurant.

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