News Archive - Page 2 of 2 - Pacific Seafood

Pacific Seafood Meets Protein Needs During COVID19 and Beyond

Pacific Seafood Meets Protein Needs During COVID19 and Beyond

May 25, 2020

March 25, 2020—Portland, Ore.— With many states experiencing wiped out store shelves, restaurant closures, and stay home orders, the demand for frozen proteins has skyrocketed and many find themselves without access to this critical food source. To meet this consumer demand Pacific Seafood is launching its ecommerce platform, Pacific Seafood Marketplace which will ship premium sustainable

We’ve curated a premium selection of seafood into four (4) different options for you to choose from so you can share the healthiest protein on the planet with your family and friends!

Our unique supply chain allows us to harvest our proteins direct from the source, whether that’s the clear blue waters of the Pacific, or the ice cold rivers of the Northwest. Our expert teams are busy harvesting, processing and packing our products daily for delivery right to your door.

The easy and versatile meal solution is ideal for the freezer case, as well as numerous food service applications. Our shrimp are dry rubbed with the perfect amount of herbs and spices instead of marinated, so the quality of shrimp shines and maintains its texture. The shrimp is a 31-40 count that is sustainably harvested and processed in a 2 Star BAP certified facility.

“Consumers want to incorporate more seafood in their diet and at Pacific Seafood we develop products that break down barriers to increase consumption,” said Lorin Gelfand, head of innovation for Pacific Seafood. “Lack of confidence in preparing seafood is often cited as a reason consumers don’t buy more seafood. Products such as our new seasoned shrimp help build that confidence.”

To prepare the seasoned shrimp, simply thaw and cook until opaque, approximately 2-3 minutes. The product lends itself to sautéing, broiling, or grilling and is a perfect addition to rice, pasta, stir-fries, and salads. It can also be prepared as an appetizer with dipping sauce making it a natural fit for bistro snack menus.

The product is available now in 20/16 oz. retail bags and foodservice upon request. Learn more: at PacificSeafood.com/seasonedshrimp.

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About Pacific Seafood Group: Founded in 1941 by Frank Dulcich, Pacific Seafood remains a family-owned and operated company dedicated to providing the healthiest protein on the planet. Pacific Seafood manages all parts of the supply chain from harvesting/fishing, processing, and distribution to provide customers with fresh, sustainable, and high-quality products. Pacific Seafood Group is headquartered in Clackamas, Ore. It employs more than 3,000 team members across 41 facilities in 11 states.

  • Mintel. Fish and Shellfish US, November 2018.

Pacific Seafood, Snake River Farms, and The Retherford Family Team Up to Bring $2 Million Premium American Wagyu Steaks in Seattle to Aid in COVID-19

Pacific Seafood, Snake River Farms, and The Retherford Family Team Up to Bring   $2 Million Premium American Wagyu Steaks in Seattle to Aid in COVID-19

May 4, 2020

Responding to the need for access to healthy proteins at food banks across the Pacific Northwest, Pacific Seafood along with partners Snake River Farms and The Retherford fishing family combined their resources and donated more 8,000 pounds of certified-sustainable rockfish fillets and 74,000 Premium American Wagyu Steaks to Northwest Harvest in Washington, and the Oregon Food Bank, a donation with a combined value of just under $3 million.

“With locations up and down the west coast, we’ve witnessed first-hand the devastation COVID-19 has caused, especially for our customers in the restaurant industry. You’ve always been there for us and now we want to show our appreciation to you the best way we know how, with the healthiest protein on the planet. Our hearts are with everyone who are struggling right now. From our family to yours, we want to say thank you for your support as our customers and partners, and are humbled by the chance to give back to our wonderful communities,” said Frank Dulcich, President and CEO of Pacific Seafood.

The Retherford Family is a multi-generational fishing family from Newport, Ore., experiencing a drop in demand due to restaurant closures, but saw the opportunity to give back to their community, “We got together as a family and decided it was important we make the investment to give back,” said Kelly Retherford, wife of Mike Retherford senior, captain of the Excalibur, the boat used to make the catch which was processed and delivered by Pacific Seafood.
The catch is wild USA caught widow rockfish. It’s a healthy, mild white fish, and one of the most protein dense offered in nature as well as high in Omega-3s. “These are premium fish that we eat at home,” said Kyle Retherford, son of Mike and co-captain of the Excalibur.

The Snake River Farms steaks are premium, American Wagyu steaks, known for their extensive marbling and raised on family farms and ranches throughout the Pacific Northwest. These steaks were then expertly cut and individually packed by Pacific Seafood skilled butchers. The company also offers beef, pork, and chicken.

“At Snake River Farms we are a family business. From our ranchers to our Washington Beef meat processors to our distributor partners, we are all in this together. We are firm believers that in times of crisis, food can bring comfort and healing. We care deeply about the restaurant workers, their families, and the affected communities in Washington that are having a tough time and want them to know how much they mean to us,” said Jay Theiler, Executive Director of Marketing at Snake River Farms.


The groundfish fillets were delivered to the Oregon Food Bank in Portland where they will be distributed across the state. In Washington steaks were distributed out of their SODO Community Market in downtown Seattle.

About Pacific Seafood
Founded in 1941 by Frank Dulcich Sr., Pacific Seafood remains a family-owned and operated company dedicated to providing the healthiest protein on the planet including beef, pork, and chicken to meet all of your center of the plate protein needs. Pacific Seafood manages all parts of the supply chain from farming/fishing, processing, and distribution to provide customers with fresh, sustainable, and high-quality products. Our Pacific Fresh Premium Meats plant in Tacoma, Wash., is USDA certified and our dedicated team members are among the best meat cutters in the country. Pacific Fresh is one of more than 40 facilities in 11 states proudly providing our products to top retail and food service customers throughout the U.S. and world. Learn more at https://pacifcseafood.com

About Snake River Farms / Washington Beef, LLC.
Snake River Farms is a premium brand produced by Agri Beef Co at their Washington Beef plant located in Toppenish, WA. Their livestock are raised on ranches throughout the Northwest and their proprietary herd of American Wagyu cattle is highly regarded as one of the finest in the world. Snake River Farms is involved in every aspect of beef production with a focus on delivering the finest quality eating experience from ranch to table. Snake River Farms is featured on the menus of the finest restaurants and specialty retailers around the world and is also available to order on-line for home-delivery at www.snakeriverfarms.com. #snakeriverfarms #thesrfexperience

Pacific Seafood Releases Third Annual Corporate Social Responsibility Report

The future of our fisheries is the future of our business.

Pacific Seafood Releases Third Annual Corporate Social Responsibility Report

Portland, Ore., April 22, 2020

Portland, Ore., Apr 22, 2020 (GLOBE NEWSWIRE) — Today, in celebration of Earth Day, Pacific Seafood released our third annual Corporate Social Responsibility Report detailing efforts to be socially responsible in all areas of our business from coastal communities and team members, to sustainable fishing practices and traceability, to food safety standards, and the environment during 2019.

Highlights of the report include:

Sustainability

  • Initiated and delivered proof of concept for first of its kind electronic monitoring in the Texas Gulf shrimp fishery with the goal of achieving MSC certification by November 2020
  • 21 Marine Stewardship Council certified facilities and 6 Best Aquaculture Practices certified facilities and/or farms
  • 40 certified sustainable (MSC, BAP, or ASC) species currently offered and counting

Environment

  • Processed nearly 100% of our rest raw protein (cutting scraps, bones, shells) into 13 million pounds of useable seafood meal and oil, preventing 80 million pounds of fish waste from entering U.S. landfills
  • Reduced the amount of material used in our corrugated boxes by 10% through size optimization
  • Recycled approximately 350,000lbs. of metal in 2019 through a partnership with Schnitzer Steel in Oregon

Community/Industry Support

  • Member of Stronger America Through Seafood Board which aims to increase U.S. production of healthful, sustainable, and affordable seafood
  • Played an active role in securing 25.8 million for the CA Dungeness crab fishery in response to a 2015-2016 disaster
  • Championed available and affordable workforce housing in coastal communities including approval for a 70-person dorm in Warrenton, Ore., set to open in 2020
  • Donated to more than 160 nonprofit organizations that serve the communities where we do business

Our Team Members

  • Introduced a new full tuition assistance program through Ashford University that covers the full cost of tuition, technology, and graduation fees, as well as all required course materials
  • Portland Business Journal recognized Pacific Seafood for the fourth year in a row as one of the Healthiest Employers of Oregon for its effective and engaging wellness programs
  • Each year we give back up to 20% of our profits to our team members each year through 401K contributions and incentives

Value Chain

  • Proprietary traceability technology allows us to track any product we process from the body of water it was harvested in, all the way through the supply chain to the store or restaurant that sold it
  • 11 GFSI (Global Food Safety Initiative) and several SQF and/or BRC (British Retail Consortium) certified facilities
  • Conduct 28 short weight tests per month across our seven distribution facilities to ensure weights are correct
  • More than 70 quality assurance and 130 sanitation team members are dedicated to quality and food safety
  • More than 190 swabs per week ensure our processing facilities are pathogen-free

Frank Dulcich, President and CEO of Pacific Seafood expressed that this year’s report demonstrates the deep appreciation and admiration we have for our fishermen, communities, customers, and team members. Dulcich said, “Local fishing communities are the heart and soul of Pacific Seafood. In many instances, Pacific Seafood is one of, if not the largest private employers in our coastal communities, and that’s a responsibility we don’t take lightly. We thank all of our amazing team members and communities for everything they do, especially now. Together we can, and we will, move forward into a different, but invigorating new chapter for the seafood industry.”

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About Pacific Seafood Group: Founded in 1941 by Frank Dulcich, Pacific Seafood remains a family-owned and operated company dedicated to providing the healthiest protein on the planet. Pacific Seafood manages all parts of the supply chain from harvesting/fishing, processing, and distribution to provide customers with fresh, sustainable, and high-quality products. Pacific Seafood Group is headquartered in Clackamas, Ore. It employs more than 3,000 team members across 41 facilities in 11 states.

Pacific Seafood Releases Second Annual Corporate Social Responsibility Report

Pacific Seafood Releases Second Annual Corporate Social Responsibility Report

Portland, Ore., March 5, 2019

Today, Pacific Seafood published its second annual Corporate Social Responsibility Report detailing efforts to be socially responsible in all areas of business from coastal communities and team members, to sustainable fishing practices and traceability, to food safety standards, and the environment.

Highlights of the report include:

Sustainability

  • Became the first and ONLY company to offer Best Aquaculture Practices Four-Star certified oysters, the most sustainable in the world
  •  20 Marine Stewardship Council certified facilities
  • Offering 34 Marine Stewardship Council certified species and counting
  • Best Aquaculture Practices certified steelhead farm
  • Require use of turtle excluder devices by any vessels that harvest for Pacific Seafood

Food Safety

  • Proprietary traceability technology allows the company to track any product it processes from the body of water it was harvested in, all the way through the supply chain to the store or restaurant that sold it
  • Each year at least 10 new team members become HACCP certified
  • 50 quality assurance team members entirely dedicated to quality and food safety
  • More than 100 swabs per week ensure their processing facilities are pathogen-free

Environment

  • By processing nearly 100% of their fish waste into fish by-products, they prevent 80 million pounds of fish waste from entering U.S. landfills
  • Reduced packaging waste by 100 tons
  • Styrofoam recycling program processed more than 100,000 pounds in 2018

Support for our People and Communities

  • New Warrenton facility provided more than 100 full-time and 100 seasonal jobs, and the new dock is predicted to bring in $220,000 in annual landing fees
  • Donated to more than 125 nonprofit organizations that serve the communities where they do business

The company also announced new sustainability-related projects for 2019 including work to have U.S. gulf shrimp and California pink shrimp fisheries MSC certified.

“When Pacific Seafood was founded more than 75 years ago, it was my family’s goal to deliver the freshest seafood on the planet to our customers every day. Today our commitment to that goal remains unchanged and stronger than ever. Protecting the longevity of our oceans and the important ecological balance within them is critical so that we can continue to provide delicious seafood for generations to come,” said Frank Dulcich, President and CEO, Pacific Seafood.

In addition, Pacific Seafood released a video capturing their efforts along with industry and government partners to revitalize the West Coast Groundfish fishery which for 20 years was on the brink of collapse and today is MSC certified.

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About Pacific Seafood Group: Founded in 1941 by Frank Dulcich, Pacific Seafood remains a family-owned and operated company dedicated to providing the healthiest protein on the planet. Pacific Seafood manages all parts of the supply chain from harvesting/fishing, processing, and distribution to provide customers with fresh, sustainable, and high-quality products. Pacific Seafood Group is headquartered in Clackamas, Ore. It employs more than 3,000 team members across 41 facilities in 11 states.

Pacific Seafood Holds Grand Re-Opening for Warrenton Plant

State-of-the-art plant reopens following devastating fire in 2013

Pacific Seafood Holds Grand Re-Opening for Warrenton Plant

Warrenton, Ore., August 14, 2018

Today, Pacific Seafood CEO Frank Dulcich along with State Senator Betsy Johnson and Warrenton Mayor Henry Balensifer officially re-opened Pacific Seafood’s new Warrenton plant during a ceremony celebrating the vibrant coastal fishing community.

The original processing facility, built in 1941 and acquired by Pacific Seafood in 1983, burned down in 2013 along with the dock. It was the largest employer in Warrenton providing more than 100 full-time jobs as well as up to 100 seasonal jobs. Pacific Seafood’s Warrenton Team, headed by General Manager Mike Brown, scrambled to relocate the facility temporarily to Astoria in seven days, in what became known as “the seven day miracle.” As part of its ongoing commitment to its employees, Pacific paid everyone even during the downtime.

“It’s a proud day to see this new state-of-the art facility,” said Dulcich. “We have invested significantly in this new facility to make sure that Oregon’s seafood industry will be stronger than ever. Our new facility and dock will support hundreds of team members and their families with living wage jobs including health care and a profit sharing retirement benefit. We will provide a market for up to 70 independent commercial fishing vessels to deliver their catch and grown their business while improving our market access—many of which are ported right here in Warrenton.”

A group of team members who have been with Pacific Seafood since the fire were presented with a challenge coin from Dulcich, a tradition at Pacific Seafood to commemorate key accomplishments and events. This tradition comes from the military where unit commanders present members with a challenge coin in recognition of special achievement.

“I’m hard pressed to think of a bigger achievement than being one of the 62 team members who have stayed with us since the fire,” said Dulcich.

Dulcich also recognized the “incredible” support from the community including Senator Johnson and the coastal legislators, the governor’s office, Business Oregon and former Mayor Kujala and current Mayor Balensifer and the Warrenton city council.

The event concluded with an inaugural offloading of Pacific rockfish, one of the species to be processed at the plant, from the F/V Pacific Conquest.

“Pacific’s investment will help ensure that seafood continues to be one of the largest contributors to net earnings in Clatsop County,” said Senator Johnson. “Oregon’s rural and coastal communities have not experienced the same economic growth enjoyed recently by our urban centers. State government needs to do more to support coastal industries like seafood processing and encourage the significant economic and social benefits that they provide.”
The activity at the dock will provide a boon to state and local government including an estimated $220,000 annually in landing fees to Oregon’s Department of Fish & Wildlife.
The plant is also leader in environmental sustainability, using a first-of-its kind technology to clean waste water while also conserving water. Pacific Seafood is the first seafood processing facility on the west coast to use this new, more environmentally friendly technology in a seafood processing plant and we hope it will prompt other companies to make similar investments.

Facility Facts:
• More than 78,000 square feet
• Processes Dungeness crab, steelhead, whiting, and groundfish
• Two-story cold storage
• Expanded team member amenities with gorgeous views
• New, sustainable waste water system
• Distributes Oregon caught seafood both nationally and across the world
• Operates year-round
• Processes fresh and frozen fillets, H&G, value added, cooked frozen crab, and consumer ready products
• Will be BRC certified by the end of the year
• Ability to offload numerous vessels at a time due to multiple cranes

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About Pacific Seafood Group: Founded in 1941 by Frank Dulcich, Pacific Seafood remains a family-owned and operated company dedicated to providing the healthiest protein on the planet. Pacific Seafood manages all parts of the supply chain from harvesting/fishing, processing, and distribution to provide customers with fresh, sustainable, and high-quality products. Pacific Seafood Group is headquartered in Clackamas, Ore. It employs more than 3,000 team members across 41 facilities in 11 states.

Pacific Seafood Launches Seasoned Shrimp

Meal-ready solution helps get dinner on the table in 5 minutes.

Pacific Seafood Launches Seasoned Shrimp

Portland, Ore.,

Research shows that consumers want to eat more seafood because of the health benefits and taste, but price and how to prepare it are barriers to purchase*. In response, Pacific Seafood officially launched their new value-added line of frozen seasoned shrimp which comes in two flavors, scampi and honey jalapeno.

The easy and versatile meal solution is ideal for the freezer case, as well as numerous food service applications. Our shrimp are dry rubbed with the perfect amount of herbs and spices instead of marinated, so the quality of shrimp shines and maintains its texture. The shrimp is a 31-40 count that is sustainably harvested and processed in a 2 Star BAP certified facility.

“Consumers want to incorporate more seafood in their diet and at Pacific Seafood we develop products that break down barriers to increase consumption,” said Lorin Gelfand, head of innovation for Pacific Seafood. “Lack of confidence in preparing seafood is often cited as a reason consumers don’t buy more seafood. Products such as our new seasoned shrimp help build that confidence.”

To prepare the seasoned shrimp, simply thaw and cook until opaque, approximately 2-3 minutes. The product lends itself to sautéing, broiling, or grilling and is a perfect addition to rice, pasta, stir-fries, and salads. It can also be prepared as an appetizer with dipping sauce making it a natural fit for bistro snack menus.

The product is available now in 20/16 oz. retail bags and foodservice upon request. Learn more: at PacificSeafood.com/seasonedshrimp.

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About Pacific Seafood Group: Founded in 1941 by Frank Dulcich, Pacific Seafood remains a family-owned and operated company dedicated to providing the healthiest protein on the planet. Pacific Seafood manages all parts of the supply chain from harvesting/fishing, processing, and distribution to provide customers with fresh, sustainable, and high-quality products. Pacific Seafood Group is headquartered in Clackamas, Ore. It employs more than 3,000 team members across 41 facilities in 11 states.

* Mintel. Fish and Shellfish US, November 2018.

Pacific Seafood’s Top Tips to Have the Best National Oyster Day

Hint: It’s not just about raw oysters on the half shell!

Pacific Seafood’s Top Tips to Have the Best National Oyster Day

Portland, Ore., July 18, 2018

National Oyster Day is Aug. 5, and Pacific Seafood, one of the largest seafood companies on the west coast, is sharing their favorite ways to celebrate this favorite bivalve!

“With the rise in popularity of oyster bars and half-shell appetizers, raw oysters are what comes to mind for most, and that can be an intimidating place to start,” says Dennis Williams, Pacific Seafood’s oyster expert who supports Pacific Seafood’s more than 17,000 acres of oyster farms. “Oysters are actually quite versatile and we’re seeing a real rise in shucked oyster dishes such as po’ boys, fried oysters, and stews, which are all delicious ways to partake in National Oyster Day.”

Williams’ offers the following recommendations to have the best National Oyster Day ever!

  1.  Be Sustainable: Look or ask for oysters that are BAP (Best Aquaculture Practices) certified, meaning they meet aquaculture standards encompassing environmental responsibility, social responsibility, food safety, animal health and welfare, and traceability. Pacific Seafood is the only company certified to offer BAP 4-Star oysters, the highest designation available.
  2. Grill Oysters on the BBQ: Oysters, especially those 3 inches and larger, are delicious and so easy to grill! Simply take off the top shell, add a butter garlic mix to your liking, place on a preheated grill, sprinkle with Parmesan or Romano cheese…after 5-6 minutes the butter should be bubbling! You’re ready to go!
  3. Go Old School with Oysters Rockefeller: Popular during the turn of the century, Oysters Rockefeller is a decadent dish of oysters on the half shell, baked or broiled with a savoy sauce of butter, garlic, watercress, and parsley, topped with breadcrumbs and parmesan. A truly fabulous way to celebrate the day.
  4. Eat an Oyster Po’ Boy: A Louisiana favorite, an Oyster Po’ Boy includes fried oysters, lettuce, tomato, and pickle, on a French roll with mayonnaise. We love ours with a remoulade sauce. See below for our favorite recipe!
  5. Down an Oyster Shooter: For those feeling more daring in their pursuit of deliciousness, make oyster shooters. Simply place a shucked oyster in a shot glass, top with cocktail sauce, extra horseradish if desired, and a squeeze of lemon. Enjoy as is or top with vodka.
  6. Shop Safe: Look for oysters that are stored in a moist environment, do not appear to have excess water in their shells, and no off odor. Tap on the oyster shell, it should sound solid. If it sounds hollow, discard.
  7. Don’t Stop at One Variety: Even though it’s the same species, the flavor of an oyster will vary considerably, depending upon where it’s grown. Oysters are filter feeders, siphoning up to 25 gallons of water a day through their system. The flavor of their meat is a function of the trace minerals (especially salt) in the water they grow up in. So if one type of oyster doesn’t tickle your tastebuds, try a different variety from another geographic location.

And finally, Williams reminds people that the old adage to not eat oysters during months without an R no longer applies. That came from long ago when the transportation industry didn’t have todays’ refrigerated trucks and transporting oysters in summer was difficult.

Pacific Seafood’s Spicy Remoulade Sauce Recipe:
1 1/4 cups mayonnaise
1/4 cup stone-ground mustard
1 clove garlic clove, smashed
1 tablespoon pickle juice
1 tablespoon capers
1 teaspoon prepared horseradish
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/2 teaspoon hot sauce (recommended: Frank’s Red Hot)

Place all ingredients into a food processor and blend until smooth. Chill until ready to serve.

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About Pacific Seafood Group: Founded in 1941 by Frank Dulcich, Pacific Seafood remains a family-owned and operated company dedicated to providing the healthiest protein on the planet. Pacific Seafood manages all parts of the supply chain from harvesting/fishing, processing, and distribution to provide customers with fresh, sustainable, and high-quality products. Pacific Seafood Group is headquartered in Clackamas, Ore. It employs more than 3,000 team members across 41 facilities in 11 states.

Pacific Seafood is the First Company in the World to Offer Four-Star BAP Oysters

Four-star designation signifies highest standard of oysters available

Pacific Seafood is the First Company in the World to Offer Four-Star BAP Oysters

Portsmouth, NH, January 16, 2018

Pacific Seafood, one of North America’s largest seafood companies, is the world’s first and only company to offer four-star Best Aquaculture Practices (BAP) oysters. Four-star is the highest designation in the BAP third-party certification program. For “fed” species, it signifies that a product originated from a BAP-certified processing plant, was sourced from a BAP-certified farm, has utilized seed and feed from BAP-certified hatcheries and feed mills.

Oysters feed naturally on phytoplankton in the seawater, and therefore do not require feed from a feed mill, but because BAP’s mollusk farm standards contain many specifications for responsible stocking rates and monitoring of natural feeding processes, BAP has determined that Pacific Seafood can offer four-star BAP oysters as opposed to just three-star BAP oysters.

“At Pacific Seafood we are dedicated to providing the healthiest protein on the planet, which is why having third-party validation by BAP of our entire supply chain for oysters is critical,” said Chris Jones, hatchery operations manager for Pacific Seafood. “We are proud to begin offering our customers oysters that meet the highest standards of respect, throughout the entire supply chain, for the environment, workers and the community as well as animal welfare and food safety.”

Pacific Seafood’s BAP-certified oyster processing plant and farm are located in South Bend, Wash., while the BAP-certified oyster hatchery is located in Quilcene, Wash. This is the first step toward the company’s goal that all Pacific Seafood oysters achieve four-star status. This year the company will focus on certifying additional facilities and adding new four-star oyster products to the market. Pacific Seafood also operates a BAP-certified steelhead farm in Nespelem, Wash.

Formulated feeds are not used with mollusks, which feed only on phytoplankton and other such naturally occurring organisms in the water. The BAP mollusk farm standards require farms to manage stocking rates to avoid exceeding the environment’s production carrying capacity. It also requires farms to conduct monitoring of neighboring benthic communities to ensure that the consumption of naturally occurring organisms by the mollusks is not causing negative sediment impacts. Farms must also carefully monitor the surrounding environment to ensure it remains free of potential contaminants that may cause human food-safety risks.

These factors all contribute toward ensuring that responsible feeding practices are being adhered to at BAP-certified mollusk farms. Thus the “feed-related” star will be awarded to all BAP-certified mollusk farms associated with a processing plant, farm and hatchery, allowing them to achieve BAP four-star status. In the case of mollusk farms, such as mussel farms, where hatcheries are currently uncommon, up to three stars can be achieved, the first two from the processing plant and farm, and the third by awarding of the “feed-related” star for responsible feeding practices.

It’s been an impressive year of growth for the BAP program, with the number BAP-certified facilities hitting 1,864 through the first 11 months of 2017, up nearly 20 percent from the end of 2016.

https://bapcertification.org/blog/bap-at-1864-facilities/

The total includes 37 mollusk farms producing more than 56,000 metric tons of product per year. The release of the BAP mollusk farm standards in May 2016 opened the door for oyster facilities to pursue BAP certification, as the standards, which replaced the BAP mussel farm standards, encompass all major farmed mollusk species, including mussels, scallops, clams, abalone, and oysters.

https://bapcertification.org/blog/bap-mollusk-farm-standards-released/

About BAP
A division of the Global Aquaculture Alliance, Best Aquaculture Practices is an international certification program based on achievable, science-based and continuously improved performance standards for the entire aquaculture supply chain — farms, hatcheries, processing plants and feed mills — that assure healthful foods produced through environmentally and socially responsible means. BAP certification is based on independent audits that evaluate compliance with the BAP standards developed by the Global Aquaculture Alliance.

About Pacific Seafood Group
Founded in 1941 by the Dulcich Family, Pacific Seafood remains a family-owned and operated company dedicated to providing the healthiest protein on the planet. Pacific Seafood manages all parts of the supply chain from harvesting/fishing to processing, and distribution in order to provide customers with fresh, sustainable, high-quality products. Pacific Seafood Group is headquartered in Clackamas, Ore. It employs more than 3,000 team members across 41 facilities in 11 states. https://www.pacificseafood.com

Pacific Seafood Appoints Elizabeth Bingold as Corporate Counsel

Pacific Seafood Appoints Elizabeth Bingold as Corporate Counsel

Clackamas, Ore., September 17, 2017

Pacific Seafood Group announced today that Elizabeth Bingold has joined the company as Corporate Counsel. Bingold will be an integral member of the company’s Legal and Strategic Affairs department, which oversees the firm’s national and international legal, compliance, risk management, and government affairs matters.

Prior to joining Pacific Seafood, Bingold worked at the Portland office of Davis Wright Tremaine, one of the country’s leading business and litigation law firms, where she specialized in general commercial litigation. She previously worked as a law clerk for Chief Judge Michael Mosman on the United States District Court of Oregon and as an associate at White & Case in the litigation and corporate defense practice groups. Bingold also has extensive government experience, having worked in the White House Counsel’s office, the U.S. Department of Justice, and as a legislative aide for Sen. John Ashcroft.

“We are thrilled to welcome Elizabeth to the Pacific Seafood Family,” said Dan Occhipinti, Pacific Seafood’s General Counsel. “We believe in hiring the very best and brightest, and Elizabeth will be a tremendous addition to our in-house legal team.”

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About Pacific Seafood Group: Founded in 1941 by Frank Dulcich, Pacific Seafood remains a family-owned and operated company dedicated to providing the healthiest protein on the planet. Pacific Seafood manages all parts of the supply chain from harvesting/fishing, processing, and distribution to provide customers with fresh, sustainable, and high-quality products. Pacific Seafood Group is headquartered in Clackamas, Ore. It employs more than 3,000 team members across 41 facilities in 11 states.

City of Warrenton and Business Oregon Partner with Pacific Seafood to Rebuild Seafood Processing Facility Dock

Project will protect more than 100 local jobs and support related businesses

City of Warrenton and Business Oregon Partner with Pacific Seafood to Rebuild Seafood Processing Facility Dock

Warrenton, Ore., August 27, 2017

Today, Warrenton Mayor Henry Balensifer, Business Oregon Regional Development Officer Melanie Olson, Warrenton City Manager Linda Engbretson, and Oregon Governor’s Office North Coast Regional Coordinator Mark Ellsworth along with Pacific Seafood General Counsel Dan Occhipinti formalized a partnership to rebuild the dock that will serve the Pacific Seafood Warrenton processing facility and the local independent commercial fishing fleet.

“The Pacific Seafood processing facility plays a vital role in Warrenton’s economy and we are excited to welcome them back to Warrenton from their temporary location,” said Mayor Balensifer. “Thanks to their recent decision to expand the facility, they can provide more full time jobs year round. This is good for the employees, the company and our economy.”

The original processing facility was built in 1941 and acquired by Pacific Seafood in 1983. It was the largest employer in Warrenton providing more than 100 full-time jobs as well as up to 100 seasonal jobs. In June of 2013 a fire destroyed the facility and dock. Pacific Seafood scrambled to relocate the facility temporarily to Astoria in what became known as “the seven day miracle.” As part of its ongoing commitment to the community, Pacific Seafood continued to pay employee wages even during the downtime.

“None of this would be possible without the help from Senator Betsy Johnson, Representative Debbie Boone, Mayor Balensifer, and Governor Brown’s Business Oregon team,” said Pacific Seafood spokesman Dan Occhipinti. “They were instrumental in protecting hundreds of jobs and helping a local company get back on its feet after the devastating fire.”
The rebuilt Pacific Seafood facility will accept deliveries of crab, whiting, and groundfish. Construction is well underway, with expected completion in early 2018, but the company plans to accept deliveries in time for the December 2017 crab season.

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About Pacific Seafood Group: Founded in 1941 by Frank Dulcich, Pacific Seafood remains a family-owned and operated company dedicated to providing the healthiest protein on the planet. Pacific Seafood manages all parts of the supply chain from harvesting/fishing, processing, and distribution to provide customers with fresh, sustainable, and high-quality products. Pacific Seafood Group is headquartered in Clackamas, Ore. It employs more than 3,000 team members across 41 facilities in 11 states.