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The story behind our Copper River Salmon

by Bea James, senior manager of organic, natural and sustainable programs
Wednesday, May 28, 2014

Our Copper River sockeye salmon is the kind of fish you’re proud to put on your table. You know exactly where it came from, the strict guidelines behind its fishing practices and the top-quality flavor.

Pacific salmon in Alaska is among the most intensively managed species in the world, with excellent monitoring of both the fish populations and the fishing practices. Alaska has always subscribed to strictly regulated management practices and is recognized internationally as a leader in sustainable fisheries management. Alaska Seafood, one of our many Responsibly Sourced partners, helps us reach our sustainable seafood goals by offering the best wild-caught Alaskan seafood.

Copper River salmon is here!

Scott Kersting, director of meat and seafood
Thursday, May 22, 2014

In the seafood world, this is one of the most exciting times of the year. The Copper River in south-central Alaska is where you’ll find the first salmon of the season as they return to the rivers and streams, where they were hatched years before, to spawn and lay their own eggs.

The Copper River is one of the longest and most rugged – 300 miles of pristine glacier-fed waters with hundreds of rapids. Because the salmon have such a long way to travel to the spawning grounds, not eating much along the way, they store extra fats and oils prior to leaving the ocean and heading up the rivers to make this treacherous trek. The high fat and oil contents are why Copper River salmon are recognized as one of the tastiest salmon to eat!

The perfect catch: Monterey Bay Aquarium

by Bea James, senior manager of organic, natural and sustainable programs
Tuesday, September 10, 2013

As I stared into an exhibit at Monterey Bay Aquarium in California, I noticed something strange.
“What is that, seaweed?”
“Nope,” a guide told me, “that’s actually a seahorse.”

The more I looked, the more it amazed me that this delicate creature lives among two million different species of marine life in the ocean. At that moment, my appreciation deepened significantly for those devoted to preserving our oceans’ habitats, and no one does a better job of that than Monterey Bay Aquarium.

Exceptional aquaculture: Tilapia from Aquamar farm

by Bea James, senior manager of organic, natural and sustainable programs
Wednesday, February 13, 2013

Exceptional AquacultureOur Exceptional Aquaculture program is alive and kicking! This is a part of our Responsibly Sourced Seafood program. Following our commitment to educate people on our program, we share stories about some of the farms we have had the opportunity to visit. We display 4 stories per year in our stores – this is our current story.

A couple of years ago, I traveled to Ecuador to see firsthand how our Tilapia are farmed.

On the Pacific coast near Guayaquil, Ecuador, is a Tilapia farm called Aquamar which is operated by Tropical Aquaculture Products, Inc.. This is where we source our fresh Tilapia. Enrico Delfini runs this farm and prides himself on their commitment to the environment. His farm is full of generations of sustainable practices that truly set his Tilapia apart from the rest.

Fish Can't Save Themselves

by Bea James, senior manager of organic, natural and sustainable programs
Monday, May 23, 2011
Responsibly SourcedOur seafood departments have been navigating toward offering more and more sustainable seafood choices and I’m proud to say that since 2005 we have made significant strides toward this goal. Currently, over 50 percent of the seafood we sell is from sustainable wild-caught and aquaculture fisheries. We call our sustainable seafood program “Responsibly Sourced” and where ever you see that name in our seafood department you know your fish choice has come from a sustainable wild or farmed fishery.

Welcome to Our Blog

It was created with a simple goal in mind: to provide you with a heaping scoop of mealtime inspiration and food education from our passionate and knowledgeable staff. Our contributors come from every corner of our company and are truly experts in their field.

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