BROKEN BANJO PHOTOGRAPHY SEAFOOD MARKETS NORTH COAST • Direct at the Dock, Warrenton and Garibaldi • OleBob’s Seafood Market, Astoria • FishStix Seafood Market, Warrenton • Bell Buoy, Seaside • The Fish Peddler, Bay City • The Spot, Garibaldi • Captain’s Corner, Garibaldi • JAndy Oyster Company, Tillamook • West Fish Co., Pacific City CENTRAL COAST • Direct at the Dock, Newport • Barnacle Bill’s Seafood Market, Lincoln City • Oregon Oyster Farms, Newport • Local Ocean, Newport • South Beach Fish Market, Newport • Luna Sea Fish House, Seal Rock and Yachats • Novelli’s Crab & Seafood, Florence • Krab Kettle, Florence SOUTH COAST • Direct at the Dock, Charleston and Port Orford • Umpqua Triangle Oysters, Winchester Bay • Clausen Oysters, North Bend • Fishermen’s Seafood Market, Coos Bay • Chuck’s Seafood, Charleston • Farm & Sea, Bandon • Port Orford Sustainable Seafood, Port Orford • Fishermen Direct Seafood, Gold Beach • Pacific Ocean Harvesters, Brookings Oregon Seaweed WILD, SUSTAINABLE FISH CHOICES Albacore tuna is caught by hook and line and landed by hand, avoiding the bycatch that lands in nets. The season is relatively short — usually between July and September — dependent on when these migrating tuna pass along the Oregon Coast. Because it’s harvested young, premium Oregon albacore is rich in nutritional oils while very low in mercury. Groundfish, the general name for a family of white-flesh fish common in near-shore Oregon waters, include rockfish, lingcod and sablefish (or black cod). Their mild flavor is perfect for fish and chips and tacos, and an excellent alternative to similar species with declining populations worldwide. Available year-round. CRAB AND SHELLFISH Sweet and meaty Dungeness crab are caught in pots placed on the ocean floor. Limited permits and a carefully controlled season maintain a healthy population. The commercial harvest often begins in December — making crab a renowned winter delicacy — and lasts until early summer. They’re sold live or steamed. Although some oysters are native to Oregon, the cultivated Pacific oysters harvested and consumed in the state are commercially grown in estuaries along the Coast. Find them year-round, sold whole or shucked and packaged with the meat only. Small in size and big in flavor, Pacific pink shrimp are caught wild in our clean coastal waters, where they are abundant. (Most shrimp consumed in the U.S. is farm-raised overseas, with varying environmental controls.) Innovative nets developed in Oregon deter other species. Oregon shrimp are usually cooked, peeled and frozen soon after the catch, offering yearround availability. CULTIVATED SEAWEED Nutritious wild and cultivated seaweed — like Pacific dulse — is high in protein, vitamins and minerals. Though seaweed is usually collected from the rocky intertidal zone, Oregon Seaweed grows this frilly red sea plant in Garibaldi and Bandon. The clean-aquaculture company sequesters carbon and uses only sea water and sunshine. Buy dulse fresh or dried at local markets or online at OregonSeaweed.com. WHERE TO FIND FISH MARKETS AND DOCK SALES Just as farmers markets are the place for just-picked produce, Oregon’s fish markets are a great source for sparkling-fresh fish and shellfish. At ports with active commercial-fishing fleets, you can often find boat crews selling their catch right at the dock, happy to answer questions. Brandberg encourages visitors to educate themselves wherever they go. “How do you support local seafood? Ask!” she says. “Ask at your restaurants; ask at your seafood counters.” Showing you care about sourcing will help suppliers know local fish matters. 24 VISITTHEOREGONCOAST.COM
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