Pescavore

At Pescavore, we are about the ocean and the balance between its health, yours, and the livelihoods of those that depend on it.

We launched Pescavore to focus on product innovation with exclusively sustainable, wild-caught seafood.

OUR MISSION

Consumers and the industry are only beginning to understand the upstream & downstream consequences of globalizing seafood trade.

WHY LOCAL?

The idea for a locally caught and produced seafood product was born from ancestral traditions experienced in the S. Pacific and Pacific Northwest.

OUR STORY

We launched Pescavore to focus on product innovation with exclusively sustainable, wild-caught seafood.

OUR MISSION

Consumers and the industry are only beginning to understand the upstream & downstream consequences of globalizing seafood trade.

WHY LOCAL?

The idea for a locally caught and produced seafood product was born from ancestral traditions experienced in the S. Pacific and Pacific Northwest.

OUR STORY

Our Mission

Clean, Lean, and Marine.

We launched Pescavore to focus on product innovation with exclusively sustainable, wild-caught seafood, making delicious snacks with clean, lean, marine protein. Pescavore tuna jerky strips are the first of their kind and the product of years of vision and hard work to bring the great taste and nutrition of fish to you in a convenient snack.

Why Local?

California was once one of the world's largest seafood producers supporting a thriving economy around the tuna and sardine fisheries from San Diego to Monterey, with canneries supplying the US market with healthy, domestic fish protein.  San Pedro and San Diego were the historic tuna hubs, with the first cannery opening in the early 1900's and the home of the world's largest production by the 1950's.  However, by the 1970's, reduced labor costs and limited regulations by foreign packers made imports cheaper. Amidst pressure to cut costs, the last cannery shut down in 1984. Product quality has since degraded. Over 30 years later not much has changed and the issues with global seafood trade seem to be worsening. Most tuna in the US is imported making it susceptible to quality and food safety issues, poor traceability, fraud, sustainability and human rights concerns. More recently consumer trust has been impacted by price fixing and underfilling by the major brands.

IMPACT

Consumers, regulators, and industry are only beginning to understand the very real upstream & downstream consequences of globalizing seafood trade.

While there are many complexities facing the food and agriculture industry, it is increasingly clear that harvesting, processing and consuming food close to the source can solve many problems of food security, environmental and social impacts on communities that own these resources.

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OUR STORY

The idea for a locally caught and produced seafood product was borne from a work, surf, dive, and fishing trip through Micronesia. At the RRE hotel perched on the edge of Majuro atoll in the Marshall Islands, we were first introduced to a delightful food tradition artisanally produced food tradition. Local fishing families dried thin sticks of Marlin and delicately seasoned them with ginger and spices to produce a fish snack with a perfect touch of wild and gamey flavor. After practically living on these fish treats, we returned home keen recreate this simple delicacy for ourselves, and maybe others too.

Over the next few years, we worked tirelessly to create a simple, minimally processed, sustainable, and delectable seafood protein based from age old slow food traditions of brining, drying and smoking fish. To design our masterpiece, we visited indigenous fish smoke houses in the Makah and Quileute territories, hung out with salty Alaskan and Pacific Northwest fishermen learning what we could, and ultimately innovated our own unique methods to bring you these exciting, unique, and delicious Pescavore products.

The Team at Pescavore comes from a diverse set of backgrounds including sustainable seafood, aerospace engineering, public policy, specialty food grocery, branding and marketing. We merge our backgrounds to design innovative new experiences in seafood. We work tirelessly to ensure that our coastal communities benefit from active, working waterfronts and local, sustainable seafood for years to come.

OUR STORY

THE IDEA

The idea for a locally caught and produced seafood product was borne from a work, surf, dive, fish trip through Micronesia. Marshall Islands fishing families eat sticks of dried Marlin, delicately seasoned with ginger and spices to produce a fish snack with a perfect touch of wild flavor. After practically living on these fish treats while we were there, we returned home keen recreate them.

THE DESIGN

Over the next few years, we worked tirelessly to create a simple, minimally processed, sustainable, and delectable fish treat based from age old slow food traditions of brining, drying and smoking fish.

To design our masterpiece, we visited indigenous fish smoke houses in the Makah and Quileute territories, hung out with salty Alaskan and Pacific Northwest fishermen learning what we could, and ultimately innovated our own unique methods to bring you the exciting, unique, and delicious Pescavore brand products.

THE PRODUCT

The Team at Pescavore comes from a diverse set of backgrounds including sustainable seafood, aerospace engineering, and public policy. We merge our experiences to design and innovative new experiences in seafood. We work tirelessly to ensure that our coastal communities benefit from active, working waterfronts and local, sustainable seafood for years to come.