At the Mar Vista Farmers' Market, our enthusiasm knows no bounds as we proudly
introduce our specially curated seafood vendors, whose missions closely align with ours.
We are dedicated to providing our community with the finest quality, sustainable seafood
options available. With a deep commitment to environmental responsibility and ocean conservation, our selected vendors share our values, ensuring that every purchase aligns
with our collective goal of promoting a healthier planet.
Discover Anna's Seafood – a premier seafood destination offering an impressive array of sustainably sourced options. With a predominant focus on California's local fish, they also pride themselves on bringing vessel-direct seafood from Washington, Alaska, Oregon, and even the East Coast featuring Maine lobsters, scallops, and other specialty items upon request. Their commitment to quality extends globally, as they import sustainably caught seafood from around the world, including Japan, Spain, France, and New Zealand.
Born to parents who operated a fishing boat and ran their own seafood company, Anna has been working with fish since grade school. Whether it was cutting fish for customers or learning to navigate a boat, she has always been intimately involved with every step of the process. Anna founded Anna's Seafood in 2015 in Petaluma, where they not only provide the freshest seafood available but also craft their own artisanal smoked salmon and cold-smoked salmon lox. With over 60+ local fishermen contributing to their selection, they have been recognized multiple times as the best seafood in the Bay Area by reputable sources. Their reputation is founded on sourcing and delivering the highest quality seafood while upholding sustainability, traceability, and excellence in all that they do.
Furthermore, Anna's Seafood serves as a staunch advocate for responsible farm-raised fishing methods, recognizing that these practices can often benefit the environment by allowing fish to be raised from eggs rather than impacting wild populations in their adult forms.
Anna’s Seafood recently joined the Mar Vista Farmers' Market with an incredibly knowledgeable team and are happy to inform you on their extensive seafood collection: from understanding the fishing method employed to pinpointing the oceanic origin, and tracking the unloading process, every facet is held to the highest standard. Their motto stands as: “from boat to throat!”
Fisherman's Daughter Salmon
Fisherman’s Daughter Salmon is a family-owned business with over 50+ years of commercial fishing in the largest sockeye salmon fishery in the world. Patrick can be found harvesting sockeye salmon himself every summer. Their salmon comes from the icy-cold and pristine waters of Bristol Bay, Alaska. Bristol Bay is home to the largest run of wild sockeye salmon on the planet. Bristol Bay is also one of the most sustainable and valuable commercial fisheries in the world, consisting of 6 managed river districts that include the Naknek, Kvichak, Egegik, Ugashik, Nushagak and Togiak rivers.
Sockeye salmon are an anadromous fish that live in the ocean but eventually enter fresh water to spawn. They are certified sustainable by the Marine Stewardship Council and are the second most abundant species of Alaskan Salmon. Sockeye salmon are known for their fresh flavor, silky texture and brilliant red color, which is why they are commonly referred to as Red Salmon. Balanced with nutrients, sockeye salmon are best described as being clean, fresh, pure, packed with Vitamin D3, antioxidants, EPAs, DHPs, NTG Omega 3s and low in Mercury. The krill and plankton that the salmon eat produces the antioxidant astaxanthin, which is a heart-healthy compound that supports whole health.
Wild Local Seafood
Founded as an ethical response to unsustainable and ecologically harmful fishing practices on a global scale, the business stands as a beacon of alternative solutions. Seafood holds a pivotal role in society's dietary habits, emphasizing the imperative need for a healthful substitute that not only nurtures the body but also safeguards the planet.
Owner Ben Hyman's extensive background encompassing nearly two decades aboard commercial fishing vessels, targeting species like tuna, crab, live rockfish, local black cod, live local halibut, lingcod, local white sea bass, local thresher shark, and squid, unearthed a disconcerting absence of reverence for both the fishermen and the fishing methodologies. This disregard manifested as inadequate compensation for workers and an excessive reliance on imported fish, disregarding the bounty of local seafood.
Their goal is all about creating a fishing approach that's eco-friendly and blends right in with the local food scene. This approach manifests in the reduction of transportation distances and the accompanying emissions associated with delivering and importing fish, ultimately connecting the source to the table. By facilitating transparency, customers gain insights into the origins and methods behind their seafood, enabling informed decisions that align with their lifestyles and environmental values. It is imperative to note that the business exclusively procures fish from domestic waters and assertively abstains from trading in internationally caught fish acquired through non-sustainable practices.
You can find Capitan Ben Hyman’s Seafood every Sunday, as he celebrates close to a decade with the Market!
Farm-Raised vs. Wild Caught–which is better?
Contrary to common misconceptions, the belief that wild-caught seafood inherently surpasses its farm-raised counterparts has continuously been proven incorrect. In the dynamic landscape of seafood production, advancements and adaptations are continually reshaping the industry's practices, especially within the context of a changing climate. Today, farm-raised seafood adheres to rigorous guidelines encompassing crucial factors like diet, location, and the precise age for harvest. Anna from Anna's Seafood highlights a notable example – Japan's innovative approach to tuna farming, beginning from the embryonic stage. This evolution enables the cultivation of tuna prior to their birth, rather than capturing the tuna in their youth, which directly impacts the environment and ecosystem, a practice that redefines the narrative around farm-raised seafood. Additionally, this method holds the potential to mitigate mercury levels in fish, as fish tend to accumulate higher mercury levels as they age in the wild.
Fresh vs. Frozen?
In addition to the evolving perceptions around seafood sourcing, the emphasis on locally caught seafood from the California and Baja regions guarantees an unparalleled level of freshness. While the common assumption might be that "frozen" equates to “bad” quality, this notion has constantly been challenged. The crucial determinant of seafood quality transcends the freezing process, focusing instead on the method of capture, geographical origin, and meticulous handling. Notably, the age of the seafood plays a pivotal role, distinguishing between sushi-grade and non-sushi-grade varieties. For instance, the Ikejime technique's impact on how the fish is killed can significantly affect its fat content and overall quality. Therefore, the spotlight shifts from a narrow fixation on freezing to a comprehensive evaluation encompassing various factors that truly define the excellence of seafood.
What about the Carbon Footprint?
In the realm of seafood production, striving for a carbon-conscious approach is an ongoing journey, marked by continuous evolution and adaptation. While there may not be a definitive "perfect" method, California stands out as a pioneer in imposing stringent fishing regulations. As previously mentioned, every aspect of the seafood supply chain – from fishing techniques to methods of killing, transportation, and beyond – undergoes meticulous monitoring to ensure the adoption of the most environmentally friendly practices. This commitment encompasses multifaceted considerations, including the avoidance of overfishing through enforced quotas that each fishing vessel must adhere to. Equally crucial is the implementation of fishing methods that minimize collateral harm to other ecosystems, further enforced by tactics like troll catching, which prevents the unintended capture of non-target species. The comprehensive adherence to rigorous guidelines not only safeguards marine populations but also aims to provide seafood enthusiasts with their favorite fish species, all while minimizing the carbon footprint associated with seafood production.
The Mar Vista Farmers' Market stands at the forefront of ushering in a new era in seafood consumption. Our collaboration with Anna's Seafood, Fisherman's Daughter Salmon and Wild Local Seafood with Captain Ben Hyman showcases the transformative potential of farm-raised and wild-caught seafood, challenging conventional notions and paving the way for sustainable practices. Our commitment to carbon-conscious seafood production underscores our dedication to environmental responsibility, ensuring our patrons enjoy the best offerings while minimizing our ecological impact. With each collaboration and innovation, the Mar Vista Farmers' Market remains committed in our pursuit of providing patrons with nothing short of the highest quality that our customers deserve.
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