Dungeness Crab: Clean and sweet tasting.

Pink Shrimp: Renowned for their sweet, delicate flavor and firm texture.

Varies by type of oyster but generally are sweeter with a less fishy taste.

Rockfish: Delicate, nutty, sweet flavor with a flaky, medium-firm texture.

Salmon has a high oil content and therefore has a fairly strong flavor profile. The larger fish have more fat which adds a buttery flavor and texture to the fish.

Tuna typically shows up on the Oregon Coast in late June and stay until early to late September. There is no set season for Tuna.

Black Cod: Delicate and flaky, it has a rich flavor and velvety texture. Black Cod is high in Omega-3’s and is also known as the butterfish.

Mild, flaky, and incredibly versatile, Oregon Lingcod is a Pacific Northwest favorite. Caught near rocky reefs along the coast, it boasts a firm texture and clean flavor that holds up beautifully whether grilled, baked, or pan-seared. Sustainably harvested and always wild, it’s a go-to choice for simple, satisfying seafood.

Lean, mild, and meaty, Oregon Halibut is a firm white fish with a clean, slightly sweet flavor. Sustainably hook-and-line caught, it’s a Pacific classic perfect for grilling, roasting, or pan-searing.

Light, tender, and subtly sweet, Oregon Petrale Sole is a delicate white fish with fine flakes and mild flavor. Sustainably caught and perfect for pan-frying, baking, or gentle sautés.

Sweet, tender, and easy to prepare, Oregon Manila Clams are sustainably farmed in coastal estuaries and perfect for steaming, sautéing, or adding to pasta and broth-based dishes. A small shellfish with big culinary appeal.

Wild-harvested from the cold Pacific, Weathervane Scallops are large, sweet, and buttery with a firm, tender texture. Sustainably caught and perfect for searing, these scallops offer a premium ocean-to-plate experience.