Producer
Port Orford Sustainable Seafood
City: Port Orford, OR,
Website: https://posustainableseafood.com/
About Us
Our friends and family fish year round for a variety of species using hook-and-line which limits negative impacts to the ecosystem.
They handle each fish individually, promptly ice them, and then land them in Port Orford.
Once on land, we fillet, vacuum-seal, and blast freeze in order to preserve that catch day freshness!
Each package is labeled with the captain and name of the fishing vessel who caught it, providing you with 100% traceability.
They handle each fish individually, promptly ice them, and then land them in Port Orford.
Once on land, we fillet, vacuum-seal, and blast freeze in order to preserve that catch day freshness!
Each package is labeled with the captain and name of the fishing vessel who caught it, providing you with 100% traceability.
Practices
Our claim to sustainability is based off what it means to fish out of Port Orford - preserving small-boat, family-operated fishing.
There are two large yellow cranes, known locally as ‘The Hook’, which lift every boat in and out of the water every time they go fishing. The larger of the two has a lift capacity of 25-tons which immediately is a limiting factor. This crane limits the amount of onboard weight each boat can carry making it impossible to tow nets and fish out of Port Orford. It also keeps the size of our boats relatively small leading to shorter fishing trips ultimately shortening the time period between when each fish is caught and when it is filleted, vacuum sealed, and blast frozen. It’s that time out of water that makes all the difference. Because of these things, you can feel good about buying seafood from any fishing vessel in Port Orford.
WHY WE BLAST FREEZE OUR FILLETS?
This rapid freezing process reduces the size of ice crystals and causes less damage to cell membranes. By vacuum-sealing and flash freezing, the freshness of each fish is locked in ensuring a higher quality product, and gives you the consumer more flexibility in deciding when to enjoy the seafood. According to the FDA, in order for fish to be 'sushi' or 'sashimi-grade' it must be frozen at an ambient temperature of -31 degrees Fahrenheit or below until solid and stored at an ambient temperature of -4 degrees Fahrenheit or below for a minimum of 24 hours. Thus, all of our fish is sashimi grade.
There are two large yellow cranes, known locally as ‘The Hook’, which lift every boat in and out of the water every time they go fishing. The larger of the two has a lift capacity of 25-tons which immediately is a limiting factor. This crane limits the amount of onboard weight each boat can carry making it impossible to tow nets and fish out of Port Orford. It also keeps the size of our boats relatively small leading to shorter fishing trips ultimately shortening the time period between when each fish is caught and when it is filleted, vacuum sealed, and blast frozen. It’s that time out of water that makes all the difference. Because of these things, you can feel good about buying seafood from any fishing vessel in Port Orford.
WHY WE BLAST FREEZE OUR FILLETS?
This rapid freezing process reduces the size of ice crystals and causes less damage to cell membranes. By vacuum-sealing and flash freezing, the freshness of each fish is locked in ensuring a higher quality product, and gives you the consumer more flexibility in deciding when to enjoy the seafood. According to the FDA, in order for fish to be 'sushi' or 'sashimi-grade' it must be frozen at an ambient temperature of -31 degrees Fahrenheit or below until solid and stored at an ambient temperature of -4 degrees Fahrenheit or below for a minimum of 24 hours. Thus, all of our fish is sashimi grade.