Aquaculture

It has become increasingly difficult to obtain hunted fish that we consider really fresh. As a result of our long term relations with small family owned and operated businesses and various cooperatives throughout the world, we are able to provide the most pristine product.

Our participation in the aquaculture industry dates back to 1978. At the time our company was based in San Francisco and California's Napa Valley.

Initial resistance of Aquacultured items was based on the fact that the fish were not "Natural". I have always felt that while the product came from a controlled environment, it in fact was not only natural but in each case benefited by being raised in either filtered sea water or natural spring water. Most important however, is the potential for the integration of species into the wild to help replenish the diminishing stocks from our worlds oceans, lakes and streams.

Why do I like it? It's supply is not dependent on weather or seasonal spawning habits. It's price is more consistent and predictable. I like the fact that it is raised with ecological impact in mind. It can be fed vitamin enriched meal, which results in a much healthier end product. Because it is raised in a controlled environment it's size and quality can be carefully monitored. We generally receive the product less than 24 hours old, which is unheard of when your dealing with wild or hunted fish.

The consistency and level of freshness gradually started to attract the attention of some of the countries most notable Chefs. They have included the likes of Wolfgang Puck, Charlie Trotter, George Bumbaris, Sarah Stegner, Jimmy Bannos, The James Beard House, Gunther Seeger, Jean-Louis Pallidin, John Coletta, Jean Joho, and the late Masa Kobuyashi.