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, artisan 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.