The development of farmed salmon is quite a hot topic. Arguments against farm-raised salmon often highlight the negative health and environmental effects of aquacultured salmon specifically in comparison to wild-caught salmon. While some concerns of farming salmon may hold some truth, when practicing safe aquaculture techniques farmed salmon can be a great solution to a wide range of problems. One of those problems is food security. Unless we see a shift in our dietary habits, aquaculture is a fantastic way to meet the growing demand for food. According to the Northwest power and conservation council, salmon are extinct in nearly 40% of rivers on the West Coast due to habitat degradation and loss, hydropower development, overharvest, and the impacts of hatchery fish. To effectively support the wild stock, we must invest in finding ways to produce farmed salmon without negatively impacting the surrounding environment which includes protecting the genetic diversity of the native species. It is also important to sustain the nutritional value of farmed salmon so that it is equally marketable as its wild counterpart. This is no easy task but there are farms that are proving that producing sustainable and nutritional farmed salmon is possible. A couple of these farms include Ora King, Verlasso, and Loch Duart salmon. This blog will go more in-depth to the reasons we support sustainably farmed raised salmon here at Royal Hawaiian Seafood. 

Good examples of farmed salmon (research provided in part by Alec Yeaney) 

Ora King Salmon (Green Ranked) 

Ora King Salmon is a world-renowned fish known for its naturally high oil content which can be seen in the striking marbled fat lines. Not only is it the preferred fish for top culinarians around the world, but Ora King is also committed to growing King salmon in the most sustainable way possible. Ora King is one of the few farmed salmon that has received a green (Best Choice) rating from the Monterey Seafood Watch Program. They put fish welfare at the center of their business as they believe a healthy, low stress environment for our salmon yields higher survival rates, superior fish quality and less impact on the environment. Their feed is derived from specifically selected ingredients containing complex fats and quality proteins, along with carbohydrates and essential vitamins and minerals. Due to the low stocking densities, disease outbreaks are manageable. Additionally, the feed does not contain ingredients of genetically modified/transgenic origin, antibiotics, growth hormones/promoters or artificial coloring. 

Verlasso Salmon (Yellow Ranked) 

Verlasso Atlantic Salmon is produced by the company AquaChile and it is considered their most premium fish. The Monterey Seafood Watch gave Verlasso salmon the coveted “Yellow, Good Alternative” recommendation due to the company’s dedication to safeguarding the environment. What stands out about Verlasso salmon is the feed. Their fish feed is comprised of algae rich in Omega-3’s and fish trimmings sourced from whole wild-caught feeder fish sourced by certified sustainable fisheries. The feed is now comprised of less than a 1:1 ratio of “fish in, fish out” meaning that for every 1 lb of Verlasso salmon grown there is less than 1 lb of wild fish used. This is an important note as an increased amount of wild fish is harvested for feed results depleted feed for wild populations. Verlasso salmon was the first ocean-raised salmon to receive a yellow ‘Good Alternative’ recommendation from the Monterey Seafood Watch program. 

Loch Duart Salmon (Red Ranked) 

 Loch Duart is a Scottish farmed Atlantic salmon company based in northwestern Scotland. They have been farming in the Sutherland region since 1999 and in Hebrides (North and South Uist) since 2006.  Loch Duart was the first salmon company in the world assured by the RSPCA (UK-based animal welfare charity). It is also one of the first non-French food produce to be awarded the Label Rouge quality mark. Their salmon is renowned for its taste, but we are particularly interested in the way that they raise the salmon. Sea lice is a prevalent problem for farmed Scottish salmon. Loch Duart does not use any antibiotics to treat sea lice in their pens, instead, they use wrasse fish. Wrasse fish, also known as ‘cleaner fish’, is a natural and efficient method to treat sea lice. They use two species: Ballan wrasse and lumpfish, both of which are native to Scottish waters. Additionally, Loch Duart’s feed mimics the natural one of wild salmon as closely as possible with sustainable and ethically sourced products. Furthermore, their fishmeal selection uses a base of Icelandic capelin. The great advantage of using Icelandic capelin is that the fishery is for human consumption, primarily for the roe, and the salmon meal is thus a byproduct of the roe caught for human consumption. This is the perfect solution for a company that wants to feed fish to fish and produce tasty, healthy salmon in the most sustainable way.  

Conclusion: 

Aquaculture is now more important than ever. Last year was the first year ever that more farmed fish was consumed than wild fish. The increasing demand for food needs to be met with innovative and sustainable methods that provide nutritional proteins that meet the culinary needs of our growing population. While wild salmon is a delicious and nutritious protein it is not always readily available. Companies such as Verlasso, Loch Duart, and Ora King Salmon prove that it is possible to develop healthy and sustainably farmed salmon. There are companies that are developing indoor recirculation tanks that are especially promising regarding producing low waste and sustainable salmon. 

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Light, flaky, and delicately sweet, sole is the star of many menus across the West Coast. Top restaurants invariably feature some variety of flatfish on their menus. Flounder and sole are flatfish species that belong to several families.  For marketing purposes, the common names of sole and flounder are used interchangeably, but strictly speaking, they are part of two different families. 

In this blog, we will discuss members of the Bothidae, Pleuronectidae, and Solidaeorders species (otherwise known as flounder, soles, dabs, and fluke). Specifically, I will distinguish the culinary and sustainability differences among Petrale, Sanddabs, and European/Pacific Dover sole. Although having some species similarities these fish range dramatically in popularity. When the demand for certain fish peaks, the population of that species is at risk of depletion. To prevent the depletion of popular fish Royal Hawaiian Seafood offers a simple yet delicious solution – Fishmeat. The premise of Fishmeat is mixing ground-up underutilized fish as the base with the trimmings of target species such as shrimp, halibut, and rockfish to flavor the mixture. Fishmeat is perfect for any ground meat application such as fish dogs, burgers, bits, and dumplings. This is a delicious, nutritious, and affordable product that uses undervalued and underutilized fish. 

Target Species 

Petrale(Eopsetta jordani) 

Petrale is our most popular sole fish. Although commonly referred to as a sole, Petrale is not a true sole (part of the Solidaeorder) as it is a right-eyed flounder which is from the Pleuronectidae species. The majority of petrale is caught using bottom trawls as the fish are bottom dwellers. The Monterey Seafood Watch Program rates trawl caught petrale as a ‘Good Alternative’. They find that due to the popularity of the fish, it is possible that overfishing is occurring. 

Petrale is one of our top-selling fish here at Royal Hawaiian. Restaurant goers and foodies alike love petrale for its sweet flavor and flaky texture and it cooks within a matter of minutes due to its petite size. It is often seen on menus as Petrale Sole Meuniere where it is pan-fried with a medley of capers and lemon. 

Sanddabs (Citharichthys sordidus) 

Sand dabs are petite flounders that are found on the Pacific Coast. Similar to Petrale, they are part of the Pleuronectidae order and caught using bottom trawls. Sanddabs are not quite as popular as petrale here at RHS but there are a couple of restaurants that order sanddabs on a regular basis. The Monterey Seafood Watch Program rate sand dabs caught using bottom trawls as the Best Choice.  These tiny fish are as cute as they sound. They are only about 6-8 inches long and have a delicious fine and moist flesh accompanied with a mildly sweet and slightly nutty flavor. 

Non-Target Species 

European (soleasolea)& Pacific Dover Sole (microstomuspacificus) 

Our second most popular sole is our Dover sole. We carry both European Dover and Pacific Dover Sole. European Dover sole (Solea Solea) is a true sole, in that grows in the shallow waters of the Atlantic Ocean and can also be caught in the Mediterranean up to the North Sea. According to the Journal of Sea Research, Dover sole caught in the Mediterranean landings faces a situation of growth overfishing which will eventually lead to wild stock depletion. To help subsidize the population, our European Dover is farmed using outdoor recirculation tanks with wastewater treatment. This method of aquaculture received a ‘Best Choice’ rating by the Monterey Seafood Watch Program, but they also point out that it is likely the wild population is overfished.

Not to be confused with European Dover Sole, Pacific Dover Sole (Microstomus pacificus), is a different fish caught along the West Coast. This fish was rated a ‘Best Choice’ by the Monterey Seafood Watch Program as the stock is healthy and management is effective. Pacific Dover is a non-target species meaning that fisher people only catch is it as a bycatch product often when they are fishing for target fish. 

Most of the Dovers you see in restaurants are European sole as chefs prefer the milder flavor and firmer texture. Pacific Dover is often an overlooked delicacy as people are hesitant about its softer texture and thinner fillets. Both European and Pacific Dover Sole inhabit a tasty mild, yet sweet flavor. We at RHS believe that Pacific Dover Sole is an underutilized species and with the right preparation, the fish could be as popular as its European relative.

Underutilized fish and Fishmeat 

The most popular and sought out species of sole is petrale, as all other sole fish are mostly caught as a bycatch of petrale. While the petrale population is currently healthy, our strong appetite for the fish will likely deplete the population in the future. Petrale is not the only target fish species. Every fishery has certain fish species that are target species and other fish that are undervalued and underutilized. We at Royal Hawaiian Seafood believe that there is a use for every fish species, including non-target species such as Dover sole and Arrowtooth flounder. By finding unique and delicious uses for these fish we are inevitably creating healthier oceans by maximizing the use of species whose populations are rich. To prevent this from happening we need to diversify our appetite. One way to do this is by creating a product using the undervalued and underutilized fish that every fishery has.  

After years of development, Royal Hawaiian Seafood is delighted to announce our new and improved product: Fishmeat! Our Fishmeat fulfills a number of issues surrounding overfishing in that it helps build sustainable fisheries for the future whilst it also supports responsible producers as well as maximizing the return on resources and assets, and finally, it provides effective education for all ages and stakeholders. Our goal is to produce a new food category of delicious, nutritious, and affordable products. By collaborating with top chefs to develop Fishmeat’s recipe, this unique product will satisfy the taste of people of all ages and backgrounds. Similar to other ground meat products, Fishmeat is a versatile product that can be molded and shaped into different forms making its usability endless. I had the privilege of making and testing Fishmeat and let me tell you, don’t knock it until you try it. When paired with aioli or sweet chili sauce, Fishmeat can be compared to the delicious and nostalgic taste of chicken nuggets but infinitely healthier and more sustainable!  

The post There are no bad soles…. just undervalued ones appeared first on Royal Hawaiian Seafood.

1. Where are you from? How did you get into this industry?  

Tom Trumper: I have been diving for sea urchins since 1975, and before that I was a commercial diver diving in the oil fields. I saw a sign searching for urchin divers, so I figured I would try it.  

2. What made you decide to switch into the industry?  

Tom Trumper: It was by accident. As I said, I was working in the oil fields in Louisiana and came to California for a vacation, I was supposed to be here for only a month. I was going to school in San Pedro at a commercial diving center. It was there I saw a poster up seeking sea urchin divers, so I decided to give it a try while I was in California. I ended up really liking it because you are pretty much your own boss which was different from when I was working in the oil fields.  

3. Did you have an interest in seafood or sea urchins prior to becoming an urchin diver?  

Tom Trumper: Not really, no. Back in 75’ the business was brand new, so we were kind of inventing the practice as we went along. You know, the kind of tools we use, the bags. It was very exciting at the time.   

4. What kind of equipment do you use?  

Tom Trumper: We use all hookah gear, which means it is surface-supplied air. There is a 600-foot hose connected to a compressor that provides air to us when we are diving. I also take a bag down, called a floater, which I can collect all the urchins. From there it is like picking potatoes from the seafloor.   

5. How far do you dive down to get the urchins?  

Tom Trumper: Right now, a lot of guys are working in deeper waters, around 100 feet, but most of the stuff I catch comes from shallower waters, around 25-50 feet.   

6. How long are your dives?  

Tom Trumper: Yesterday, I left the dock around 7am and I got back last night around 5:30pm.   

(Note: Most uni divers only for 4-5 hours, 10 hours is virtually unheard of!)

7. Does the weather affect your ability to dive?  

Tom Trumper: When it swells up, you can’t work. Right now, we are only able to work in certain areas which restricts us even more.  

8. How big is your boat?  

Tom Trumper: The boat we go out on is about 26 feet.   

9. How many urchins do you try to catch on a typical day?  

Tom Trumper: At the moment, I am trying to catch about 1000 pounds a day.   

10. Once you catch the urchins how do you process it?  

Tom Trumper: We process the urchins at my processing plant, Pacific Rim Seafood. Our team cracks the bottom of the urchin and scoops out the five pockets of urchin meat.   

11. Where are your main dive spots?  

Tom Trumper: I work from San Diego to Alaska.   

12. Do you see differences in urchins that are caught in San Diego versus those that are caught in Alaska?   

Tom Trumper: Different times a year and different kelp situations are the biggest factors when it comes to uni quality. They have the same kelp in Alaska that they have here in Northern California, which is called bull kelp. In San Diego it is called Macrocystis kelp. The macrocystis in Southern California is doing well right now, which is making the SoCal uni have a better flavor. In central/northern California and Alaska, when the urchins are feeding on the bull kelp, the uni is just as good as San Diego. The quality of uni is dependent on the feed. You are looking for that sweet/salty flavor.   

Urchin will eat anything. They will eat rock if there is nothing else, just to stay alive. When they are getting their primary source of food, which is kelp, that is when they are the fullest.   

They should have a nice bright yellow/orange color. The vibrancy of the color is a good indicator of the quality.   

13. When you are searching for sea urchins, can you tell the quality based on the environment or is it something about the physical appearance of the urchins?  

Tom Trumper: It is the environment. We are looking for the food source, which does change depending on if you are in deep/shallow water and other environmental factors. You also must crack them on the bottom to check. Some of them are skinny and some of them are fat so it is important to check. Generally, when they have a good food source they are good.   

14. Which urchins do you choose to keep and which do you leave?  

Tom Trumper: It is all about the size. We have a size limit in California. We are not allowed to harvest anything below 3.5 inches. So, you are judging more by size. Typically, the larger urchins are not as good in terms of color and consistency as smaller urchins because as they get older they become less robust than the younger ones.   

15. Do you know anything about purple sea urchins?  

Tom Trumper: I have harvested thousands of pounds of purple sea urchins. Purple urchins are what they call the “plague” right now because once El Nino hit the population exploded. Also, their main predator on the North coast up here was a sun star (Pycnopodia), a star fish whose population declined after disease broke out among the species. From my personal observations, in the last couple of months I have noticed that there are less amounts of purples around. It seems that there might have been a die off but I don’t think it has been noticed yet.   

16. Are purple urchins safe to eat?  

Tom Trumper: Yes, you can eat purple urchins. Purple urchins are kind of a strange little creature, and are only usually good during a certain time a year when the kelp is best. They go into a spawning mode, and when they do this no matter how big and fat they get, they start melting as soon as you crack them. This makes it hard to market purple urchins.   

The tongues in the red urchins are a lot bigger than what is inside a purple urchin. Purple urchins are also a lot smaller and harder to process so if we have a preference we take the red urchins. Purples taste really good when they are in their perfect state but it doesn’t really last that long. There are a couple of different companies that are trying to figure out a way to market the purple urchins, but they are having problems with it. A couple years back I also tried to market the purple sea urchins but there is only about a month or two window where you can do it.   

17. After diving for over 40 years, what is it about the job that keeps you coming back?  

Tom Trumper: The freedom to pick the days that I want to work and being able to work with my family. My sons and daughter all help with the business, and it is great to be able to work with them. 

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Check out Maeve Black’s first time experience with Chef Patrick Collins at Michael Mina’s Bourbon Pub located at San Francisco International Airport, Terminal 1. With California Wild King Salmon season opening up once again on June 16th, we thought it would only be appropriate to share this video of Chef Patrick Collins cooking up this one-time-only, Korean inspired Wild King salmon burger drizzled with special gochujang sauce. Although Bourbon Pub doesn’t always serve Wild King salmon burgers, you can stop by and enjoy the same Korean salmon burger made with our Verlasso salmon that we carry. Verlasso salmon is a farmed Atlantic salmon out of Chile and was the first farmed Atlantic salmon to ever receive a yellow ranking by the Monterey Seafood Watch back in 2013.

The post Inside Michael Mina’s Bourbon SFO with Royal Hawaiian Seafood appeared first on Royal Hawaiian Seafood.

Watch our pro-filleter, Chuey, fillet, and de-bone this beautiful wild King salmon! Fisher people caught this beautiful fish locally out of Pillar Point, Monterey.

The post Filleting a Wild King Salmon, RHS Style appeared first on Royal Hawaiian Seafood.

1. What methods of fishing do you use when catching wild salmon?  

Jason Chin: For all the wild king salmon that I catch I use the trolling method with a hook and line, handling one fish at a time. This method entails one line clipped to the back of my boat which is then pulled at a speed of about 3-4 knots. I use bait such as anchovies and other small fish or a metal or plastic spoon to attract the fish. If I happen to catch any bycatch, I can simply unhook it from my line and throw it back into the water.  

2. On a good day about how much fish would you bring in?  

Jason Chin: I have a small independently owned 20-foot boat and I only go on day trips. This differs from the larger fleets that can spend several nights out on the water. Depending on the day, I hope to bring in about 30 salmon. I catch and process each salmon myself and I think that adds to the quality.   

3. What effects the quality of the fish? 

Jason Chin: There are many variables that affect the quality of the fish. I think the biggest factor is the care you put into the fish. I try to go the extra mile in every step of the fishing process. It is small things that make the fish I supply standout compared to some of the other guys. For example, many people use nets to help bring the fish aboard, but I find that can negatively affect the quality of the fish, so I tend to pull the fish up by hand. This is because when the fish are thrashing around in the net which can cause minor injuries to the salmon. Once I get the fish onto the boat, I immediately bleed the fish which kills the fish. I use a method called pressure bleeding after the initial bleed which drains out any remaining blood. This method pushes all the blood out of the ribs near the belly which allows the salmon’s belly to maintain a firm texture ultimately extending the shelf life and improving the taste. Finally, once I gill and gut the salmon they go straight into slush (a mixture of saltwater and ice). Chilling the salmon immediately after harvest allows for the fish to remain as fresh as possible. Additionally, because I only go on day trips, I drop off the fish to Royal Hawaiian or other purchasers within the same day it was caught. This ensures maximum freshness.  

4. What are the main locations you tend to fish in?  

Jason Chin: I fish south of Pigeon Point near Santa Cruz. The season in Monterey begins May 1^st and ends in mid-August.  

5. What are the biggest problems that you see within the salmon fishing industry?  

Jason Chin: There are many answers to this question but two of the biggest problems I see within the California salmon fishing industry are fishery management and water management. The California state government sets fishing quotas every year which limits the number of fish we are allowed to catch. The quota is based on forecasting formulas made by state fishery management which predict the number of salmon returning to the rivers. This is a hard number to accurately capture and often the formulas are wrong which can negatively affect my ability to bring in salmon. The second problem is water management, which of course affects many industries in California. As all of us Californians know, water is a scare resource which is highly sought after by many people. Regulating the flow of water in the rivers is a huge problem in the wild salmon fishing industry. Either there is not enough water in the streams so that the salmon cannot spawn, or alternatively, when there is too much water it washes out all the newly spawned fish. To help supplement the smolt (baby salmon) population, hatcheries have begun raising salmon eggs and releasing them into the water. This has helped the population immensely. Most wild salmon that are caught these days are born and raised in hatcheries for the first several months of their lives.  

6. What made you want to become a fisherman?  

Jason Chin: I start fishing very young and have always enjoyed it. You must have a passion for fishing, and anyone that tells you they are doing it for the money is lying. Having a good relationship with a buyer is also crucial. I have been working with Royal Hawaiian for over 10 years and have developed a loyal and trusting relationship with the company. They know the care that I put into my salmon and the quality that I bring goes unquestioned.   

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Our mission here at Royal Hawaiian Seafood is to be a “100% transparent and sustainable seafood supplier”. In order for us to determine whether a product is caught or farmed sustainably, we utilize a variety of third-party programs and resources. This blog will outline the similarities and differences between four organizations that promote sustainable and environmentally conscious farming and fishing practices. 

The Monterey Bay Aquarium Seafood Watch program gives consumers recommendations on both wild and farmed seafood species and provides ratings as to which products meet their sustainability standards. Fish Choice works in collaboration with the Monterey Bay Aquarium program and individual businesses, like Royal Hawaiian Seafood. What makes them unique is that Fish Choice gives you information about seafood companies and the sustainability of their products. The Marine Stewardship Council (MSC) certifies fisheries that encapsulate best practices while fishing for wild seafood. Finally, the Aquaculture Stewardship Council works with farmed seafood producers to regulate and certify those who practice sustainable aquaculture techniques. A key difference between the programs is MSC and ASC work together to certify specific company brands that harvest and catch seafood whereas the Monterey Seafood Watch Program focuses on recommendations for specific species. For a more detailed explanation of each individual organization see below.  

Monterey Bay Aquarium Seafood Watch  

For the past 20 years, the Monterey Bay Aquarium (MBA) Seafood Watch program has worked with multinational businesses, non-governmental organizations and government agencies to publish information which helps guides people in making decisions to preserve the health of marine ecosystems as well as protecting vulnerable wildlife. MBA Scientists are dedicated to researching the sustainability of farmed and wild seafood, which in turn helps guide consumers in making ecologically informed decisions about the products they purchase. Their website allows you to filter seafood recommendations by species name, harvest method, location, and/or rating. This is a great tool for basic searches on hundreds of seafood products. 

The Seafood Watch Program conducts its assessment of seafood operations around the world using analysts and Seafood Watch scientists, in collaboration with scientific, government, industry, and conservation experts. They use a rigorous eight-step process to determine the rankings of seafood operations. For fisheries, the program assesses impacts on target species, other species, habitat, ecosystem, and overall management of the fishery. With salmonoid fisheries, in particular, the watch program also evaluates the impacts of artificial production due to their unique life characteristics and behavior. In regard to aquaculture operations, they assess the impacts of effluent, habitats, wildlife and predator interactions, chemical use, feed production, escapes, the introduction of non-native organisms, disease, the source stock, and general data availability.  

Seafood Watch recommendations use a color-coded system to show you which seafood items are green Best Choices or yellow Good Alternatives, and which ones you should Avoid (red).  

The programs that Monterey Seafood Watch assesses are those which are identified as key sources of seafood in the U.S. market during their annual prioritization exercise. Companies can also pay to have the program work on improving their practices and commission a report on the state of sustainable seafood. To ensure their assessments are impartial their process is aligned with the ISEAL Code of Good Practice.  

Fish Choice  

Fish Choice is an online platform that allows businesses like ours to create a personalized dashboard to track and mange seafood sustainability information. You can view Royal Hawaiian Seafood’s dashboard (here). The business dashboard provides information on specific brands such as product origin, harvest method, and sustainability rating. Unlike the Monterey Seafood Watch program, Marine Stewardship Council, and Aquaculture Stewardship Council, Fish Choice does not give assessments to programs. Fish choice is guided by the recommendations by Monterey Bay Aquarium in collaboration with individual businesses to help inform consumers on purchasing sustainable seafood that is harvested or farmed in the United States. Through their website you may look through the products of specific seafood busineses while also filtering for seafood species, origin, catch method, and sustainability ratings. Fish Choice is a great resource if you are looking for a compiled list of products that businesses have to offer.  

Marine Stewardship Council (MSC) 

The Marine Stewardship Council (MSC) is a global, science-based nonprofit dedicated to ending overfishing worldwide. MSC certifies well-managed fisheries that exhibit sustainable fishing practices for wild-caught products. Certification to the MSC Fisheries Standards is voluntary and open to all fisheries who catch marine or freshwater organisms in the wild. It is important to note the cost of certification can vary from USD $15,000 – $120,000. The MSC fisheries standard has three core principles: sustainable fish stocks, minimizing environmental impact, and effective fisheries management. 

To identify the sustainability of fisheries, MSC uses a 12–18-month process which assesses fisheries across 28 detailed criteria. The 28 performance indicators sit under the three core principles described above. Each MSC-certified fishery is independently assessed by third-party experts on its specific impacts to wild fish populations and the ecosystems they are part of. The third-party independent assessment team is made up of experts in fisheries management. Making improvements are required for fisheries to maintain certification, 92% of certified fisheries made at least one improvement. You can identify MSC-certified products by the blue fish label stamped on the products at your seafood supplier. Alternatively, using their website you may search for MSC-certified fisheries and products on their website. To view past reports you can click this link (https://www.msc.org/about-the-msc/reports-and-brochures). 

Aquaculture Stewardship Council (ASC) 

In contrast to the MSC certification of wild products, the Aquaculture Stewardship Council (ASC) certifies farmed seafood products. ASC recognizes the threat of increased production required to feed the growing population. They suggest that we need to urgently accelerate the transition to sustainable and responsible production. ASC promotes industry best practices to minimize the environmental and social footprint of commercial aquaculture. Their standards set strict requirements for responsible farming, which encourage seafood producers to minimize the key environmental and societal impacts of aquaculture.

The ASC standard for responsible farming have been organized around seven core principles: 1. legal compliance with nation and local laws and regulations 2. Preservation of natural habitats, local biodiversity and ecosystem 3. Preservation of the diversity of the wild population 4. Preservation of water resources and quality 5. Responsible use of feed and other resources 6. Improved fish health and controlled and responsible use of antibiotics and chemicals 7. Farms to be socially responsible toward their workers and the local community.

The current eleven ASC standards cover 17 species groups, which include a mix of finfish and shellfish. There is also a joint ASC-MSC standard for seaweed. ASC standards are developed and implemented according to ISEAL guidelines – multi-stakeholder, transparent, incorporating science-based performance metrics. All audits and standards are also subject to public consultation meaning that anyone can have their say. For some farm audits, local and indigenous are proactively approached for their input as ASC also has investments in promoting social

Like the MSC program, consumers can identify ASC-certified products by the light blue label stamped on seafood products or go to their website and search for a farm, supplier, or product.  You can view their seafood farm reports through this link (https://www.asc-aqua.org/resources/document-resources/).

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Briny, juicy and plump, oysters are one of the few delicacies that taste like the sea. The subtle differences between the East and West coast varieties are what keep oyster lovers hooked. To be a fully-fledged ostreaphile (an oyster lover) you need to explore the full range of styles and varieties. Luckily, you can explore the different East and West coast varieties at our store (https://sfrhs.com/product-category/oysters/). To help navigate your oyster sampling journey, we have created this comprehensive guide directing you through the nuances of oyster tasting.  For those of you who do not like raw seafood, we have the perfect recipe for Oyster Rockefeller [here].

According to oyster connoisseur, Rowan Jacobsen (2008), when tasting an oyster, there are three stages. The first stage involves salt, whereas the second stage body and sweetness, and the third one relates to floral or fruity finishes. Upon first taste, salt hits immediately when you tilt an oyster into your mouth. The second stage goes against the contemporary belief that you should slurp oysters down without chewing as you then miss out on the toothsome pleasure of the oyster. In fact, biting into an oyster should represent a similar experience as biting into a fresh fruit, where there is some initial resistance before breaking. Chewing is what also releases some of the sweetness. The final stage is what is generally known as the finish, which is described as the lingering flavor of the oyster after you have swallowed and chewed. Common finishing for oysters is to pair it with some cucumber and melon. 

The 5 species of oysters  

There are just five species of oysters cultivated commercially in North America. Each has classic characteristics, although they can be expressed quite differently depending on location and growing conditions. The five species are:  Eastern (crassostrea virginica), Pacific (crassostrea gigas), Kumamoto (crassostrea sikamea), European Flat (ostrea edulis), and Olympia (ostra conchaphila). 

Our Oysters

We carry Eastern, Pacific, and Kumamoto oysters. When trying each oyster see if you can catch the subtleties in taste as described below:  

Beau Soleils (crassostrea virginica) – Clean, light, and refined with yeasty, warm bread aroma.  These oysters are pair great with a nice glass of champagne to complement their light sweet flavor.

Fanny Bay (crassostrea gigas) – Smooth with a pronounced cucumber finish.  Pairs nicely with a full bodied pinot grias and pinot gricio to really bring out the smoothness of the oyster.

Kusshi (crassostrea gigas) – Petite with an ultra-clean flavor.  An effervescent citrus cocktail is a great match for Kusshi’s, as the addition of salt helps the cucumber and grassy notes to shine through.

Kumamoto (crassostrea sikamea) – Petite with a sweet fruity flavor. A nice dry wine pairs nicely with kumamoto’s as the high acidity balances out the oysters salinity.

Oyster Seasonality

Historically, the oyster eating rule of thumb was only to eat oysters in months that end in ‘R’. This was due to the fact that it is only in the warmer months that oysters begin to spawn. Thankfully, farming practices have allowed oysters to be available all year-round, but it is still possible to receive spawny oysters. You can identify a spawning oyster by pricking the meat, and if the liquid looks milky it is a sign that it may be full of gametes. 

Oyster Farming & Sustainability 

95% of the oysters consumed in the United States are farmed. In the late 1800’s, the combination of overharvesting and increased erosion finished off virtually every natural oyster bed in the United States. Since adopting a variety of aqua cultural practices, farmed oysters have improved the surrounding environment by filtering and cleaning the water in which they grow (Jacobsen 2008). Farmed oysters are ranked as Best Choice across the board by the Monterey Seafood Watch Program.

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The seafood industry has become an international market. Products travel thousands of miles to sustain the global patterns of seafood consumption. For seafood lovers, this means you can enjoy Japanese scallops or Mediterranean octopuses while sitting in a local San Francisco restaurant. While on the consumer end this may sound great, crossing international borders complicates things in terms of sustainability and food safety.  

Transparency

The biggest problem when receiving seafood across international borders is the lack of transparency about how the product was processed, harvested, or caught. Many countries do not recognize the same standards of sustainability or safety as we try to uphold here in the United States. To help shed light on some of these problems, programs such as the Monterey Seafood Watch, Marine Stewardship Council and Fish Choice have dedicated themselves to creating tools which help navigate seafood sustainability and creating healthier oceans.  

Traceability

At Royal Hawaiian Seafood, we encourage everyone to pose the question “Where does this fish (shellfish, cephalopods, etc.,) come from?”. Whether you are at a restaurant, fish monger, or buying products directly from us here at Royal Hawaiian Seafood, beginning the conversation with the location of the fish opens the doors to a wealth of information about the terms of sustainability. Knowing the location of where the product was caught more times than not can tell you if it is responsibly harvested. Once you have the location of origin, programs such as the Monterey Seafood Watch program can give you information about the catch method, feed, and stock levels.  

The essential question

We know it is not always easy to remember to ask specifics (especially when hungry and waiting for food). That is why, when buying from Royal Hawaiian Seafood we do the work for you! Our team are works directly with the producers to oversee and approve the aquacultural and fishery operations from which we get our fish. We do extensive research to ensure that every product we offer is safe, sustainable, tested, and traceable.  

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INGREDIENTS

• 1 dozen live medium-sized oysters (Fanny Bay & Steamboat oysters work great)
• 1 cup Japanese mayonnaise
• 1/2 cup spinach, cooked, chopped, & drained
• 1/4 cup grated parmesan cheese
• 1 lemon, sliced for garnish

PREPARATION

1. Shuck oysters so that they are on the half shell.
2. In a bowl, mix Japanese mayo, spinach, and parmesan. Spread over each oyster, covering the entire shell.
3. Place on a foil-wrapped baking sheet adjusting and folding the foil until the oysters are steady (optional: sprinkle the baking sheet with rock salt to help stabilize the oysters).
4. Broil for 10-15 minutes or until bubbling and golden brown.
5. Garnish with lemon slices and serve hot.

Simple, Easy, and Delicious!

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