CleanFish in the News
CleanFish featured in Tasting Table New York
CleanFish Culinary Director Polly Legendre featured on ABC7's "View from the Bay"
CleanFish Founders and Culinary Director on "Dining Around with Gene Burns," August 23, 2008
CleanFish focuses on small and
sustainable (San Francisco Chronicle)
CleanFish and the Inuit of Nunavut Canada offer Fresh, Wild Nunavut Arctic
Char Across the United States for the First Time
CleanFish: Supplying Sustainable Seafood for All (Treehugger.com)
OZOLife is CHAR-med by Nunavut Arctic Char from
CleanFish
CleanFish Wins Eco-Ocean Award from Food & Wine Magazine as Leaders
in Sustainable Seafood
CleanFish and Mendocino County Fish Friendly Winegrapes Growers and Vintners
Sustainble Seafood Dinner Series
CleanFish CEO and co-founder,
Tim o'Shea interviewed on Living Green
CleanFish Brings Pristine, Responsibly Farmed Salmon to Market With Loch
Duart
Tim O’Shea joins Forum Public Radio broadcast
to discuss contaminants in our seafood (KQED)
A fresh approach to shrimp (Boston Globe)
Chefs back a farm-raised salmon (San Jose Mercury News)
Corey Lee, Chef de Cuisine at The French Laundry, endorses Loch Duart salmon
New Laughing Bird Caribbean White Shrimp from CleanFish
is the Sweet Future of
Aquaculture
The Restaurant Guys interview Tim o'Shea
Top Chefs Choose CleanFish
CleanFish Loch Duart Salmon Wins Britain's Top Culinary
Award
CleanFish: Hooking Finicky Gourmands
Is the Seafood Industry Sustainable?
CleanFish Founders and Culinary Director on "Dining Around with Gene Burns,"
August 23, 2008
CleanFish co-founders Tim o'Shea and Dale Sims along with Culinary Director Polly Legendre, discuss sustainable, artisan seafood with Gene Burns on "Dining Around" on KGO 810. Listen here.
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CleanFish focuses on small and sustainable
By: Ilana DeBare, San Francisco Chronicle
August 10, 2008
Tim O'Shea wants to do for fish what Niman Ranch did for meat.
Niman Ranch revolutionized the traditionally generic meat marketplace by creating a premium brand of natural beef, lamb and pork from small family ranches.
O'Shea's company - CleanFish - is trying to build that same kind of brand recognition for fresh, sustainable seafood from small fishing operations around the world. Read more.
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CleanFish and the Inuit of Nunavut Canada offer Fresh, Wild Nunavut
Arctic Char Across the United States for the First Time
(San Francisco, California, July 18, 2008) -- CleanFish, winner of Food
& Wine’s Eco-Ocean award, and it’s newest CleanFish Alliance
member, the Inuit community of the Nunavut region of Canada, are offering
fresh, wild arctic char across the United States for the first time. Together,
they will make this sustainably harvested, healthy and delicious fish
available to retailers and restaurants around the country.
“One of the Inuit’s core beliefs is the sustainable use of
natural resources. This belief has been around longer than the common
usage of the term ‘sustainable harvest,’” said Brian
Zawadski, spokesperson for the Nunavut Development Corporation. “The
Inuit have been living and fishing in this Arctic region for at least
two thousand years and catch the arctic char in Ikaluktutiak which means
a place with many fish.”
“This is one of the finest examples of artisan stewardship in wild
fisheries on the planet,” said Dale Sims, Founder and Vice President
of CleanFish. “We have an exciting opportunity to taste this exceptional
fish and support the native community that catches it.”
Wild Nunavut arctic char, a close relative of salmon, are caught using
artisanal methods in a region largely unoccupied by people: Nunavut is
one-third the size of the United States with only 30,000 inhabitants.
The intensely cold, pristine Arctic waters where the fish
are caught increase the fat and oil content giving this fish a firm texture
and complex flavor. High in healthy Omega-3 oils, wild Nunavut arctic
char is a healthy, sustainable, and great-tasting seafood choice.
About CleanFish
CleanFish sources and promotes top quality seafood that is safe and sustainable.
As a national seafood company CleanFish functions as a market champion
for community-scale fishermen and artisanal fish farmers, bringing wild-caught
and sustainably farmed fish to restaurants, retailers and seafood distributors
who form the CleanFish Alliance for Sustainable Seafood.
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CleanFish: Supplying Sustainable Seafood for All
Given the perilous state of our global fisheries, and the global nature
of the modern seafood market, anything that provides a financial incentive
for conservation has got to be a step in the right direction. Read more
here.
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OZOLife is CHAR-med with Nunavut Arctic Char from CleanFish
From OZO Life.com, July 31st, 2008
Since the 1960s, the Inuit in northern Canada have been catching wild
Arctic Char according to sustainable methods. But you’d never know
it (much less taste it), if it weren’t for CleanFish, an organization
that connects small, artisanal fisheries with top-shelf restaurants (French
Laundry, Chez Panisse, Le Bernardin). The char, a complex, deeply flavored
member of the salmon family that’s only available for 6-8 weeks
per year, was previously impossible to get in the lower 48 — but,
thanks to CleanFish, will make an appearance on select five-star menus
and in high end markets nationwide next week. Read article here.
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CleanFish Wins Eco-Ocean Award from Food & Wine Magazine
as Leaders in Sustainable Seafood
CleanFish is honored to win Food & Wine Magazine's Eco-Ocean award,
given to organizations helping to make seafood sustainable. CleanFish
is proud to be awarded alongside respected organizations such as the Ocean
Conservancy, Oceana
and the North
Atlantic Salmon Fund.
Read the article from the Food & Wine August 2008 issue here.
Mendocino County Fish Friendly Winegrape Growers and Vintners and CleanFish Team up to Build Awareness for North American Wild Fisheries and Celebrate Sustainable Seafood
CleanFish, one of the nation's most prominent brokers of wild caught and sustainably farmed fish, and the Fish Friendly Farming-certified grapegrowers and winemakers of Mendocino County have joined forces with some of the nation's most prominent chefs and restaurateurs to celebrate North American Wild Fisheries and sustainable seafood. Together, they will produce series of nation-wide, public-facing dinners that aim to enlighten consumers about sustainable, artisan seafood.
"You vote with your fork and your wineglass," said Paige Poulos, Mendocino Winegrape & Wine Commission spokeswomen. "The Fish Friendly Farming certification program ensures that best practices for the repair and maintenance of riparian habitats are employed by farmers. Mendocino County was the birthplace of the program. So supporting an initiative that educates the public about better fish choices while sharing some of the great fish and wine pairing combinations is a perfect partnership," she said.
"Wild fish, like all foods, have seasons. CleanFish Alliance
Producers give chefs and fish lovers the opportunity to experience
fish at the peak of its seasonality, while highlighting the difference
of artisanal, sustainable seafood operations," said CleanFish founder
Tim O'Shea. "At these dinners, we are celebrating a new movement
where diners can feel and taste the difference we can all make when voting
with our forks for better practices and a better future for our local
and global wild seas."
The series, which will include dinners in San Francisco, Las Vegas, San
Jose, Napa Valley, Los Angeles, Boston and New York, among others, commences
this month with dinners with Chef Peter Pahk at Silverado Resort
in Napa Valley, Chefs Roland Passot and Brian Berling's Tanglewood
in San Jose, and Chef Rick Moonen's RM Seafood in Las Vegas. Proceeds
from the dinners will benefit non-profit groups working to support wild
fisheries and promote health and sustainability.
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CleanFish CEO and co-founder, Tim o'Shea interviewed on Living
Green
Tim O’Shea, CEO and co-founder of CleanFish and host Connie McCullah
discuss the history, current developments and future of aquaculture. Listen
Here.
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CleanFish Brings Pristine, Responsibly Farmed Salmon to Market
With Loch Duart
San Francisco, CA (December 6, 2007) — Wild salmon season is over, and it was a bad year for this beautiful fish. Fish and Game officials, commercial fisherman and fisheries biologists report the worst salmon runs in years throughout the Pacific Northwest and California.
CleanFish, a sustainable seafood company, is building a market for artisan wild salmon fisheries and for responsibly farmed salmon from producers such as Loch Duart. Beyond the fact that these producers share a common environmental ethic, working with artisan fishermen and farmers means that fresh, gorgeous salmon can be available year round. Read More.
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Tim O’Shea joins Forum Public Radio broadcast to
discuss contaminants in our seafood
November 7, 2007
Following a three-year, 4.7 million dollar study showing the dangers of
contaminated fish in the Bay, Forum examines what's being done to reduce
that contamination and protect populations that depend on the fish for
food. Tim O’Shea joins Sheila Bowman of Seafood Watch, and
other experts to guide consumers towards safer seafood choices and to
examine the root cause of this troubling reality.
Listen online.
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A fresh approach to shrimp
By Darry Madden, Boston Globe
November 7, 2007
Chances are you've never eaten fresh shrimp. They're hard to come by.
So chances are you've never tried an eco-friendly, family-farmed, artisanal,
sustainable, hand-peeled shrimp either. CleanFish, a San Francisco-based
seafood company with an ethical mission, is now selling just that to restaurants
here, and soon to retail locations. Read
More.
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Chefs back a farm-raised salmon
By Carolyn Jung, San Jose Mercury News
October 31, 2007
With all the knocks against farm-raised
salmon, it might come as a surprise that there's at least one variety
that has won over some top U.S. chefs and a Scottish environmental organization.
It is Loch Duart salmon, raised in pens off the coast of Scotland.
Read
More.
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Corey Lee, Chef de Cuisine at The French Laundry, endorses Loch Duart
salmon
CleanFish is proud to announce the endorsement of Loch Duart
Scottish salmon by The French Laundry, considered by many to be one of
the best restaurants in the world.
“Over the past three years we have used salmon from Loch Duart
exclusively and have always been happy with their consistent quality and
freshness.”
Corey Lee, Chef de Cuisine
The French Laundry
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New Laughing Bird Caribbean White Shrimp from CleanFish is the Sweet
Future of Aquaculture
San Francisco, Calif. (October 1, 2007) — CleanFish,
a San Francisco-based sustainable seafood company, introduces Laughing
Bird Caribbean White Shrimp, a delectable, fresh shrimp from a family-owned,
eco-friendly operation in coastal Belize. This shrimp is a delicious,
healthy and sustainable alternative to rock shrimp. Read
More
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The Restaurant Guys interview CleanFish™ founder, Tim o'Shea
Tim o'Shea joins Francis Schott and Mark Pascal, hosts of "The
Restaurant Guys" radio show and co-owners of Stage Left and Catherine
Lombardi restaurants, for a lively, in-depth discussion about sustainability
and seafood sourcing.
Download interview via The Restaurant Guys >
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Top Chefs Choose CleanFish
While the sustainable seafood movement continues to gain importance in
the restaurant industry, the bottom-line for most savvy restaurateurs
and chefs is quality and taste. And, the number one reason top chefs give
when they choose CleanFish is great quality and taste. The bar was set
very high early on when renowned Chef Thomas Keller, discovered the exceptional
flavor and quality of the sustainable CleanFish Loch Duart salmon from
In
Across the bay in
Across the country, outstanding restaurants like
CleanFish Loch Duart Salmon Wins Britain's Top Culinary Award
(
The original Loch Duart grow-out site is the oldest salmon farm in Sutherland,
dating back to 1975. Today Loch Duart farms the whole of
Loch Duart’s holistic approach to rearing and harvesting salmon gives priority to the health and welfare of the fish, the long term protection of the environment and to delivery of salmon of the finest quality to the consumer.
The fishery produces approximately 3,600 metric tons per year through
a fully-integrated system designed to maximize the health and quality
of their stocks. The salmon is distributed to the finest retailers and
restaurants in
CleanFish co-founder and Vice-President, Dale Sims explains that “the quality of Loch Duart Salmon stems from the fact that the fish are raised in uncrowded pens to maximize the oxygen supply and are fed a natural diet. The result is a fish that some of our customers tell us rivals anything from the wild with a rich, sweet taste and a wonderful texture.”
“Inviting Loch Duart to join the CleanFish Alliance of producers was an easy decision” states Tim O’Shea, founder and CEO of CleanFish. “The people at Loch Duart are committed to putting quality and trust back into the food chain. Their philosophy and approach is perfectly aligned with the principles of CleanFish right down to the ultimate objective - the delivery of an outstanding salmon to the consumer. The recent Taste of Britain Gold Award is another objective proof that better stewardship practices actually translates directly into better food products, and again demonstrates that CleanFish delivers fish you can trust.”
Loch Duart’s Nick Joy is proud of the salmon that he produces.
“The more scared people are about their food, the more they look
at differentiated producers," he says. It's a matter of putting trust
back into the food chain: people are looking for people to put their hands
up and say they are responsible for their food. That’s what we do
and why we are proud to be part of the CleanFish Alliance family of producers."
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CleanFish: Hooking Finicky Gourmands
San Francisco Business Times, Friday June 2, 2006
As a consultant to Oakland-based Niman Ranch and adviser to some of its
executives and board members, Tim O'Shea had a front-row seat as founder
Bill Niman built a $100 million business selling premium natural beef.
Now O'Shea is on his way to reeling in some success of his own, applying Niman Ranch's branding strategy to the world of fish. Read More.
Is the Seafood Industry Sustainable?
Radio Interview panel discussion on NPR Station KUOW featuring CleanFish
artisan producer Nick Joy of Loch Duart in a three way panel with Carl
Safina, Blue Ocean Institute and Howard Johnson, noted seafood consultant.
Hear
More.