You click, Chase pays, our family wins!

The FISH video that was made 14 years ago captured something special; it captured a bit of who we are and a bit of what makes us tick. What makes us as an organization "tick" though is a collection of individual commitment. Us as a group can't do too much, but each person playing his role to the best of his abililty makes for what we call "wholes in allignment". We are wholes at work and we are wholes outside of work (cause let's face it, this place isn't just a job).

The FISH video shows us at work and I swear if someone were to make a film that would come close to its success, it would be about us as people and who we are in life and who we are in the community. A workplace is a workplace and you can turn that on and off, but you always have to look at yourself in the mirror when the gates close. The collection of fishmongers that have clocked in at this place know that the skills and experiences at this place do not stop with seafood. From Dan Bugge and his phenomenally successful restaurant "Matt's in the Market" to Darren Killian and his work at the Recovery Cafe here in Seattle, those are just two of the examples of recent Pike Place Fish graduates.

One alumnus in particular who's doing great things for his community is Doug Strauss. Doug married his high school sweetheart and made seven little Strausses all while becoming a full time teacher and working at Pike Place Fish. After a long battle with cancer, his daughter Gloria passed away in 2007. Following a Pullitzer-Prize nominated series of articles, Seattle Times reporter Jerry Brewer wrote the book Gloria's Miracle as a testament to the power within Gloria and the Strauss family. If you spend any amount of time with or around the Strausses, you can feel the joy, peace and love coming out of every one of them. We like to say it started at a fish market, and I'm sure his patience for the seven little ones was fine-tuned by working a retail fish market.

Either way, Doug and his wife Kristen now run a non-profit out of Federal Way, Washington in Gloria's honor called "Gloria's Angels".

From their website: We accomplish our mission in the following ways:

• Lifting burdens - guiding families through the maze of services so they can focus on care, not burdensome procedures
• Comprehensive approach - walking with people across the spectrum of needs, partnering with service agencies across all elements of care (Medical, Spiritual, Professional, Domestic, Community)
• Filling gaps - providing for essential needs not covered by other agencies
• Building communities - connecting community-based volunteers with people in their own neighborhood during their times of great need and beyond

Chase Bank is giving away thousands of dollars in the next couple days and they're doing it based on online votes. They have the money, you don't have to give any for this push. All you have to do is vote for Gloria's Angels on facebook. The link is right here, corporate giving programs are amazing ways to help out community organizations and our blog is an even better way to let you know how our family is helping others. We sell fish but as we all know, we're here to spread peace and love for the world. Well folks, I hate to say it, but today it starts on facebook...........so click to vote for the Strauss family! Chase Commuinity Giving, Gloria's Angels, vote for free so the work of the Strauss family gets some support.

Fishguys on the radio

Speaking alongside Graham Kerr, the Galloping Gourmet, Bryan and Anders stopped by an online radio show to chat it up with "Into the Soup".

Their spot is around minute 28, discussing our upcoming cookbook! The host Heidi, pictured here, digs it and she says you should too. Bryan and Anders will probably be back on her show again, we'll be sure to let you know

http://www.intothesoup.com/soup-radio-june-12-2010

pictures from the MDA lockup event

Scotty, his "parole officer" Candace and one of the arresting firefighters who donated a day of his time for MDA.

In jail.........in the Qwest Field Lounge made to be like uh.....Hollywood.

Tabby helped me navigate the jail cell and made sure I got the full education on where our donations went for the Muscular Dystrophy Association in King County.

Although they didn't use the handcuffs to drag Scotty through the market, they did get lost in the BMW paddy wagon that took them all over Seattle.

Pre-arresting meditation

We're about 45 minutes out from my "arrest" by the Muscular Dystrophy Association. They're a charity and I'm a perfectly obedient, law-abiding citizen. Their arrest includes firefighters and a brand new, BMW uh..."paddy-wagon". It's an odd feeling knowing you're being arrested, a sort of impending doom right? I have money from my list of donating friends and I'm going in a luxury car, not exactly a customary arrest.

The theater of it all is quite convincing; the arrest, my parole officer Candace at MDA who emails me and calls me, a website with kids in police uniforms. It's just another Tuesday here in Seattle and I do believe I'm still not quite sure how to be about all this. I don't really have an idea of what I'm doing at this "event" which makes for an interesting new space; a space free of preconceptions. I may have thrown a fish and shoveled ice a billion times over my years, but never like this before right? Creating an act as new every single time no matter how many times you've done it takes an intention.

Having done charity events in the past with the Livestrong organization or running a 5k and attending info sessions about an organization's role in the community, I do feel confident in the way all this stuff goes down; you reach out to friends, family and coworkers to raise some money and enjoy the event. What's pretty exciting about this one is that we raised almost $200 from our customers yesterday and I have absolutely no idea what I'm doing at this event. No bikes, no running, just a forum where we can be Pike Place Fish at a big, Seattle event.

Choo-choo-choose me

Same fish, two prices. Why?
They're not the same and because we like distinctions so much around here, we'll lay it out:

One is previously frozen, one is fresh.
One is from China, one is from Equador.
One is cheap because it's plentiful and comes from a place with no accountability to their practices.
The other, is sustainably raised and distributed by a wholesale fish distributor partnered with Whole Foods.

What we did at our meeting two weeks ago was commit to being a fish market that stands for sustainability, completely by January 1. The earth provides what we sell, and therefore we owe it all we can. This means constantly looking at the Monterrey Bay Seafood Watch, demanding more from our suppliers, carrying new stuff and probably getting rid of some stuff.

"It's two shows of tilapia," Dicky laughs. "The sustainable one is double the price, we gotta give people the choice for now".
In an environment where everyone from UW football Coach Steve Sarkisian ($1.85 million salary) to the neighborhood folks living in low income housing and the temporary shelter dwellers buy fish for less than a dollar.....a choice is what we can offer. Making a choice is empowering and we hope that by us making a choice for better fish, customers will see the importance and power of the purse in the health of our planet and fisheries. Will we continue to carry two displays of tilapia? Probably not, but between the new sustainably raised ling cod and the new tilapia, today was a big day for Pike Place Fish.

As he dropped off our new selection of responsibly raised tilapia, Rick Cavanaugh of Select Fish (wholesaler for Whole Foods) added his support: "If you guys are going down the sustainability route, just know I can help. It can be a tough slope, but the world has a listening".
With over 10 million people at the Pike Place Market every year, a lot of whom come by our stand, we have a responsibiliity to take a stand for who we are and what we we want to see in the world. We can have fun at work, we're real good at that, but it's time for better seafood. We can't do this alone, so please keep the comments coming and know we thrive on discussion.

Up Next:
Thursday meeting with Mashiko Japanese Seafood Restaurant.
Muscular Dystrophy Association lockup event with the Seattle Seahawks

A chat with Johnny

As a follow-up to the steelhead announcement, we bring you a brief conversation with John Yokoyama, the long-time owner of Pike Place Fish. He stopped in the market to grab some vegetables and a fat, Copper River King steak for dinner and answered a few questions.

How long have you been at Pike Place Fish?
My dad owned the stand that was fruit and vegetables beside me and I've owned the fish market since 1965.

Tell us about your experience fishing in the Puget Sound.
This was in the early 50s, but we would fish in Edmunds and Whidbey Island, the Green River. We'd get pissed off if we didn't catch something in the first 10 minutes! Black cod, ling cod, true cod, yellow eyes, sometimes halibut. If we caught steelhead, we'd give it away..too dry for me anyway. I'm not sure you can even go catch those things anymore around here. I fish for kings still on nice days.

What do you hear from buyers and suppliers about certain fish's availability, questions of sustainability?
Well you see certain species declining in availability, prices going up and even the sizes getting smaller. We used to see petrale sole like this and now there just tiny! It's not really "whisper down the lane" with the supply chain but you buy fish for as long as I have, you really do see the whole industry evolving a bit. We're definitely in a new era from when I was first an owner.

What does that "new era" mean for you as an owner?
This steelhead move is a good example, we're basically catering to what people have told us. We as a group decided, it wasn't just me saying "this is how it's going to be." Over time, different guys brought up certain articles, certain emails from people, looked up their own research. We then said hey, in order to really BE our commitment, we may have to stop selling this.

Seems almost backward from a business sense?
Yeah, it was a fish that we sold ya know? It's not like it was something that didn't make us money. But it's not in line with who we are and want to be. It's funny because stopping something that helped make your business money doesn't seem right. But to us as a group and to me, integrity is more important.

Does the response suprise you?
I'm 68 so the instantaneous response is overwhelming, so quickly we heard from people! We're here to serve and take care of people and if they don't want something, what are we to do?

So change is a no-brainer?
Well it's not easy. I'm not the same person or business owner I was 30 years ago. If you had asked me to stop selling something then, I would have told you to take a walk. My mind has changed, I've changed and you wouldn't have even known me then....let alone wanted to work for me! Change can be instantaneous like making a hard decision about an employee going somewhere else and the team integrity is back OR it can be a long process like this sustainability move for us at Pike Place Fish. It's not going to happen overnight, but I'm glad we're doing what we're doing. This could get in the media you know?

Does that scare you?
Not at all, go ahead and bring it. All we have done in the past and something big we can do now is lead by example. We can't tell people how to run their business, all we can do is show that we care about who we are and what we sell. For you guys that work here, you're creating the business the way you want it for your future. I'm not going to be around forever as an owner so it's up to my guys to make this place the way they want it.

A "retired" fishmonger's continued work

May 15th and 16th 2010 meant the Seattle Cheese Festival. Tents, trucks and toothpicks dotted the market as folks milled about (some with red wine on the lips and throwin' elbows to get that damn free sample!). For two days, the street was chauk-full of people and blocked off to normal traffic. We were selling our fish as normal, touting the merits of smoked salmon and buttery Beecher's Handmade Clean Slate. The sun was out and the Copper River Kings and Sockeyes flew like boeing 747's. So basically, just another weekend in Seattle.

Once the bars are full at 7pm, there's a line around the block at the Showbox Theater, and people begin to make dinner plans, nine-year fishmonger Anders Miller and former fishmonger turned restaurateur Dan Bugge are hard at work. Steamer clams with chorizo and white wine fill the air. Two floors above the market bricks at Matt's in the Market, Anders and Dan's party of 14 has downed their pork belly pattes, Mamma Lil's Peppers and are beginning to drool for their Skagit River King Salmon and halibut dusted with Asparagus puree and pancetta.

"We've been doing this for five or six years now," Dan says referring to his participation in the Jacob Green's charity auction.
"He's retired from the tossing part at the auction but we can still collaborate on the food," Anders says as he maneuvers around his fellow chef-coat clad, backwards hat wearing fishmonger and long-time friend. "We've been buddies for a long time, I'm just glad we can keep a tradition like this going."

After two or three years of the auction dinner occurring at the winner John DeVore's house in Redmond, Dan and Anders have been throwing this private party at Dan's 52-seat restaurant ever since he became co-owner back in 2007. "We're not usually open on Sunday nights. I can cook with my buddy for a charity with awesome people and not stress about anything else," Dan says.

In his 13 year National Football League career, Jacob Green played twelve seasons for the Seattle Seahawks, as number 79, and one season for the San Francisco 49ers. As his father endured chemo, Green decided to begin using his fame for a good cause at Fred Hutchinson Cancer Research Center. Dan, being a longtime Seahawk fan and experiencing something similar with his father wanted to get on board. "Whether it's for the Kirkland Boys and Girls Club with Steve Largent or here at my own restaurant, the auctions are always fun. We raise tons of money for a good cause and hopefully in the future, we'll continue to grow."

We at Pike Place Fish give back a lot and whenever we can do so with food, you can be sure it's good. "Keeping it local, fresh and now a partnership with the fish market and my restaurant, it's only going to get better," said Dan.

With a solid group of return diners, one including Don James the "Dawgfather" of University of Washington football, you can't fault Dan and Anders for being ambitious. "You coached me well Mr. James," said Anders. "At the auction when I caught a fish, you had to remind me to put down my wine glass! So thanks coach".

This summer at the Westin in Seattle, the auction will happen again and if John DeVore's has anything to say about it, you won't get anywhere near his hallowed tradition. "Good part is we can have a delicious dinner served by two guys we trust, and my friends and family can experience what the market has to offer; some of them have never even been down here," says DeVores.

No More Steelhead at PPFM

We've read your emails, we've taken in the conversations at the market, we've had sustainability representatives speak at our meetings, and we've asked the tough questions to our suppliers. Our commitment is to make a difference and we can do that on many fronts, the supply of our seafood being one. We're constantly educating ourselves and understand sustainability to be a process and one that starts with no longer carrying wild steelhead.

Identified as a "species of concern" by the National Marine Fisheries Service in 1998, Steelhead trout has always been a hot-button issue for the pacific northwest all the way down into southern California. The map on the right comes from the Office of Protected Resources and provides a visual of steelhead's status as "threatened" yellow and "endangered" in red. The map is relatively small and hard to see, so click here to see it in full size.

Steelhead are similar to some Pacific salmon in their life cycle and ecological requirements. They are born in fresh water streams, where they spend their first 1-3 years of life. They then emigrate to the ocean where most of their growth occurs. After spending between one to four growing seasons in the ocean, steelhead return to their native fresh water stream to spawn. Unlike Pacific salmon, steelhead do not necessarily die after spawning and are able to spawn more than once. To the taste, they are more lean and mild tasting salmon.

As a fish market with power and responsibility for who we are on this planet, steelhead no longer fits in with our intention to provide sustainable seafood.

Although for years we've provided a variety of steelhead not present on the "endangered" list from the Olympic Peninsula here in Washington, the issue is much larger than we can begin to explain. It's now our intention to find a more sustainably managed variety of ocean going trout in the future (perhaps an aquaculture version). Efforts are widespread to better manage the populations and possibly recover the depletion of this species, and we fully support these, but the sale of wild steelhead will no longer occur at Pike Place Fish.

Please read further reports and information about this species here at the following links.

http://www.nmfs.noaa.gov/pr/species/fish/steelheadtrout.htm
http://www.nmfs.noaa.gov/pr/species/fish/salmon.htm

I'm going to jail

June 8th is a day we may all celebrate. It's the day I go to jail. That's right, jail.

I am going to show up at work at 6:30 and go about my day until "sometime in the afternoon", a group of people are going to arrest me and take me to Qwest Field and lock me up. To post bail, I'm raising money for the Seattle Muscular Dystrophy Association (MDA).

This is an organization here in King County that Pike Place Fish has partnered with in the past. Last year, our own 25 year veteran Sam Samson went behind the bars and this year, it's gonna be me! I kicked off the donations, but please help us provide the healthcare and support for those affected by muscular dystrophy. This page is where you can donate to our push to bust me out of jail:
https://www.joinmda.org/seattle2010qwestfield/scladley



91 cents of every dollar I raise actually stays local to provide medical services and fund research in Seattle. Can you help me reach my goal of $5001 by funding one of the services provided for the 600 MDA clients in King County?

MDA funds go directly to research, health care services and education.

* $30 pays for a flu shot for someone for whom respiratory disease could be very dangerous
* $74 pays for one minute of research at University of Washington Medical Center and Fred Hutchinson Cancer Research Center
* $100 covers a vital support group meeting
* $150 provides for an expert consultation in physical, occupational or respiratory therapy
* $200 covers a diagnostic workup at one of MDA's 235 clinics
* $500 covers the cost for annual repairs of durable medical equipment- wheelchair, leg braces or communication device
* $800 sends a kid to MDA summer camp

If so, you can donate on my secure website:

www.joinmda.org/seattle2010qwestfield/scladley

OR, I can accept cash and checks made out to MDA to bring with me to “jail” at the Qwest Field on June 8th.

Thank you in advance for your help!

Donations to MDA provide help and hope in many ways:

• Clinics - expert specialized medical care
• Research - cutting-edge investigation into treatments and cures
• Support - help obtaining equipment and coping with challenges
• Camp - a barrier-free week of fun, friendship and laughter for kids

And so much more - visit mda.org for information on how MDA makes a difference to people around the country and in your community.

Global Perspectives on fishmongers

Fishmongers, whether members of the 13th century London system of guilds, foul-mouthed citizens in medieval France, or scruffy blue collars in Seattle are a unique bunch. They are people that know good fish and can pick it out, cut it, cook it, and talk your ear off about it. They are providers for a community that demands nutrition. Fishmongers are also found all over the planet and just this week, we were fortunate to learn a little about some fishmongers in Takoradi, Ghana on the Sea of Guinea.

After an email and introduction from Diana Lilla, an international management consultant, coach, educator and speaker located in the northwest, we met up with Gifty Baaba Asmah on her first visit to Seattle and trip outside her home country of Ghana. Gifty is the Director of a micro-finance organization called the Daasgift Quality Foundation that helps to bring possibility and success to the rural and urban poor. This lady and her stories will blow you away! The work she does, the lives she touches, and just who she is for her community are inspiring. To think that this woman wanted to see us was humbling.

Her organization has done a lot of work with fishmongers in Ghana and so she had to make our spot a stop on her visit to Seattle. Along with smoking and storing their fish, the fishmongers in Ghana must do their best to do so efficiently with the little money they have. They provide a valuable source of protein for a wildly underfed country. It's people like Gifty and Diana that provide structure and guidance for the fishmongers so that poverty and malnutrition can become less severe problems for the country. Presently, Gifty's organization has served over 3000 people and have 1000 active borrowers.

Well "fishmongering" for Gifty on this particular Wednesday meant everything from rooting through some of our specialty fish in the cooler with Anders, to selling some NW dungeness crab to throwing salmon and handing out smoked salmon samples in the corner with Erik. She leaves us with some stories and pictures to relay to her fishmongers and a copy of our book Catch so that hopefully our energy and intention can make sense for the people she works with back in Africa.

From energy conservation, to climate change to healthcare, poverty and starvation, Gifty and Diana are working towards world peace and we're honored to have had them at our stand and hopefully inspiring them to continue their work; I know they inspired us. Check out the websites for both women, they're changing the world for sure. This one details a work analysis Diana did about streamlining the fishing operations in coastal Ghana

miracles and the spacetime continuum

So I've been to Portland once. Only once and between the coffee shop in the morning to the brewery at lunch to the relaxing afternoon I spent with a friend, that town can do no wrong for me. Bellingham, Washington I have been to a couple times and every time, I hit the same burrito place and the same bar. I keep the experience at these places limited and so they keep a pretty amazing place in my head. These are good times for me because they existed and well, ended. I know I can't eat burritos all day and if I spent all day in a brewery, I'd be broke and probably not in a state to do too much else. The point is, these are brief moments of greatness that exist in my mind, a lot like the flight of a fish from one guy to the other. This happens and it's over right? The throw, the flight, the catch. It's over and if you see it, you can now remember it (and the facial reactions to this one are still a big reason I work here). But in real life, the clock continues to tick and it's a new moment now...and now....and now.

What sparks this ontological questioning? Did I watch Back to the Future today? No. Have I been discussing the show LOST too much? Probably, but I will spare you and not draw any parallels. I bring this up because I am continually amazed at the space of our fish stand and how it just does not exist any where else. That's one thing but what's even more staggering is how simple it is what we do (often times because it's not what we do but rather who we BE when we do these things).

We talked about miracles at our last work meeting and how they happen and what is significant about their occurence. Somebody said they can usually be defined in hindsight. To recognize a miracle while it's happening is a rare occurence but when you think back to something, you can almost talk yourself into it being a miracle. "It happened and as quickly as it started, it was over". I look at some pictures on our facebook page and whether it's a couple that bought our first plastic gift card or it's one of Japan's most famous anime artists in Seattle as a keynote speaker for SakuraCon, it always started with "hello! you guys doing ok? Questions?".

I'm often asked who the most famous people people are that I've met at work. Even though David Beckham tops that list and I shamelesly couldn't help but speak in a demented Geico-gecko version of an accent to him knowing full-well he makes most women on the planet unable to stand, I also remember that his wife was across the street buying produce while I wrapped up halibut and dover sole as his kids caught a fish and he smiled like a proud father. This was a great experience but I also remember the two giant manila envelopes of mail we just got from Mrs. Brown's elementary school class in Hutchins, Texas asking us questions about our jobs and what we like about what we do. I remember days we had 40 pound king salmon on the display, I remember last week when we had 2.99 a pound buffalo and gaspergoo fish. These are all things in the past and they're over. All we have is now and all we have is to BE in the now.

I think what makes Pike Place Fish have so many miracles what makes my times in Bellingham and Portland so great for me are one in the same and that is awareness of who I am in the present and who we are as a creative space at 86 Pike Place.

The buddhist belief of nirvana is of a reality that knows no change, decay or death; too bad we don't live in that. Where we do live is our own individual reality to create and I know for me, it has peaks and valleys but when I choose to have fun in my reality, others want to too and when my buddy Ryan wants to sell some fish or some crab in his reality, sonofabitch someone shows up and buys a 20 pound case (none of us knows how he does this). So until Doc Brown, Marty McFly or the guys from LOST can control the reprecussions of our past actions in the time-space continuum, take these as reminders to get present and keep a mindful memory for miracles that may have happened...........and don't forget to celebrate them!

We throw seafood, you throw awards!

Check out the pasted material below from a website that voted us one of the top online providers of seafood!

http://seafood-market-review.toptenreviews.com/pike-place-fish-market-review.html

TopTenREVIEWS

By Tiff Carlson

Pike Place Fish Market is one of the most famous symbols of Seattle, WA, and is equally as well-known as a symbol for high-quality seafood market. Founded in 1965, transforming from a tiny fish stand into an international fish proprietor, they now ship their world famous fresh and frozen seafood to hungry customers across the country. From their Whole Cooked Dungeness Crabs to a straight-forward shipping policy, Pike Place Fish Market is a pedigree above the rest and is a must-see for any online seafood buyer.

Standout Features

• Fresh Salmon, many specialty fish, Dungeness and King Crab and Caribbean Rock Lobster Tails
• Gift and Party Packs
• Specialty sauces and spices
• Seafood tips and unique recipes

Since Pike Place Fish Market is based in Seattle and is therefore “close to the action,” in regards to procuring the freshest seafood around, it’s no wonder they’re well known for their Whole Cooked Dungeness Crab, King Crab, and most notably, their Wild Alaskan King Salmon Fillet (subject to availability). They also sell more unique items such as Caribbean Rock Lobster Tails and Live Hood Canal Yearling Oysters.

Pike Place Fish Market Screenshots

Inventory:

Pike Place Fish Market offers one of the most well-stocked inventories on our matrix (lacking only Octopus, Prepared Foods and Beef as items they don’t sell). They do however sell a variety of smoked Salmon jerky, canned Wild Salmon and jarred Oysters. Pike Place Fish Market is probably most known for the fresh Wild Alaskan King Salmon and Whole Cooked Dungeness Crab, but they sell much, much more, with a variety of raw shellfish, cooked shellfish (King Crab), specialty fish, whitefish and smoked seafood just a click away.

Some of the more unique raw shellfish they sell includes Caribbean Rock Lobsters at 24 oz/per, Alaskan Spot Prawns, Jumbo White Prawns, Sea Scallops, Live Penn Cove Mussels and Large Live Pacific Oysters. Their cooked shellfish collection includes King Crab Legs, cooked and deveined Shrimp and Smoked Mussels.

Extras:

Pike Place Fish Market offers many appreciated extras on their site. If you’re searching for a new way to prepare your seafood, their Recipes and Tips area will help you out and then some. They offer recipes for all types of seafood (Salmon, Halibut, Clams, Prawns, Mussels, Crab, Lobster, Scallops, Shrimp and Oysters), and they make sure the recipes they offer are top-notch. One of their most popular recipes is their Paella, a classic Spanish dish with rice, vegetables and seafood. Their preparation tips instruct buyers how to cook everything from Mussels to the perfect way to cook Crab.

Their Gifts and Party Packs are other fine extras that Pike Place Fish Market offers. Pike Place Fish Market has put a lot of thought in their gift packs and have several enticing options. Their “Rolls Royce Of The Sea Sampler” contains a 32 oz. Lobster Tail, 2lbs of King Crab and 1lb of their Jumbo White Prawns. They also sell singular item gifts such as an Oyster Knife or a Pike Place Fish Market T-shirt.

Their Fresh Gift Pack Sampler is a popular gift, and contains 9lbs of King Salmon, Dungeness Crab, Alderwood-smoked King Salmon, Salmon Basting Sauce, Tartar Sauce and Cocktail Sauce. Other gift boxes available include their Live Shellfish Sampler Pack and 20lb Case of Alaskan King Crab.

If you’re on the hunt for a specialty sauce, marinade and/or spice that’ll wow your family and friends, Pike Place Fish Market is just the place. Their world-famous Cocktail Sauce is one of their big condiment sellers, as is their slightly sweet Tartar Sauce. They also have more unique sauces such as their Cocktail Wasabi Sauce, Smoked Chipotle Sauce and Smoked Sweet Onion Sauce. And their regional spice mixes are fabulous. Their Northwest Seafood Seasoning and Our Own Rub spice mix will make your Wild King Salmon sing.

Pike Place Fish Market proffers high-quality seafood and has equally high-quality recipes (and preparation tips) on their site. They share more than two dozen of their favorite in-house recipes, with recipes for all types of seafood from Trout and Marlin to Oysters and Prawns. Some of their standout recipes include Poached Alaskan Salmon Piccata and Scallop and Shrimp Sambuca. If the recipe is from Pike Place, you know it’s good.

Customer Service:

If it wasn’t for their lack of site FAQs, Pike Place Fish Market would’ve easily received a perfect score (4.0) in the Customer Service category of our matrix. They provide both email and a toll-free phone number (local number available as well) for customers to contact them, as well as providing their mailing address and fax number at the bottom of the main page.

We also love their money-back guarantee. “Guaranteed fresh to your doorstep.” If UPS Overnight for whatever reason fails to deliver your order in a timely manner, Pike Place Fish Market will refund your order.

Shipping Options
Pike Place Fish Market ships all orders via UPS Overnight so that customers don’t need to be home to receive their order (unlike FedEx Overnight, which requires a signature upon delivery). Their shipping prices ($65 for the first 1-12lbs, and $3 for each pound over 12), includes 9lbs of packaging materials. They ship all fresh and frozen orders in a box lined with Styrofoam, with two reusable gel packs to keep the product cold.

Payment Methods
Pike Place Fish Market accepts all major credit cards - Visa, MasterCard, Discover, American Express - and they also accept Diners Club cards.

Community:

Pike Place Fish Market scored nearly a perfect rating (4.0) in this category, which is all about social networking and keeping your customers in the loop. Be sure to sign-up for Pike Place’s “Our World Famous Newsletter” for discount codes and to be kept abreast of what fresh seafood is currently in stock. Also on their site is their huge guestbook, where you can share your experiences or read hundreds of others experiences from past customers.

Pike Place Fish Market is also on Facebook and Twitter. Their Facebook page has thousands of fans and contains fun pictures of the famous “Pike Place Guys” (the ones who throw fish). And their Twitter account is full of sales and discounts, so be sure to follow that as well.

Summary:

Pike Place Fish Market is a legendary seafood market that ships beautiful Wild Alaskan Salmon, Specialty Fish and amazing Shellfish nationwide. Their delicious recipes and thorough Community features are just more reasons we are pleased to include Pike Place Fish Market among our top-rated Seafood Market Review sites.

the foundation

Morning setups at Pike Place can take many forms. Our game is to be done and ready to go by 8am (new ice, rotation of product, new signs, etc...). We could just show up and go through the motions hoping that happens, but we don't. We huddle every day and discuss our intention; our commitment to the day as a foundation. It's an opportunity to get present with yourself and get present with your team. If something is on my mind keeping me from being with the day, I'll tell everyone (or get over it!). It may look the same and my actions may be the same, but I've never done it before this way today. This foundation doesn't just happen, it takes intention and it takes everyone being part of that "setup by 8" game.

Today was one of those unique days in that it wasn't the same crew standing around at 6:29 awaiting a huddle. It wasn't the coffee cup on the counter with talk of the Seahawks latest move, or a smoke on the sidewalk to exhale before work. Today had 20some high school students with shovels in their hands telling us about their Business club in St. Michael's Minnesota.

A couple things happen on days like this. I'm standing in Starbucks across the street with my coffee telling the barista about the crowd that has suddenly formed around my work. I really wanted a normal morning, I really wanted to shoot the shit about what I saw on Sportscenter, and I really am not pumped about all the cameras and onlookers awaiting the "show" at Pike Place Fish. Key to getting over this is knowing I have a choice. I need to get whether I'm going to stay in hiding mode and pretend I don't notice this massive group of kids who have read our books, watched our video and are here for an experience. I can be ordinary.

I can also embrace the fact that I just got 20 extra pairs of hands to help me get my shop setup by 8. The game isn't changed, it just has new players.
These kids don't have expectations, they don't want something specific from me, they're simply here. So as soon as that grumbling in my head begins and says to be ordinary, wanting a "normal" day and disengaged from what's present.......I snap out of it and enjoy an opportunity for a different foundation to my day. I walk out of Starbucks into the rain (ahhh, a cleanse from my negativity! ha!) and begin to find out why these kids and teachers are here and maybe what we can do to start our days with a new experience.

flexing mussels of the Northwest

The town of Coupeville on Whidbey Island is an hour and a half away from our humble market. You can take a 20 minute ferry ride from Mukilteo, just north of Everett. Or you can head even farther and cross the breathtakingly high bridge over Deception Pass onto this quiet, and scenic Puget Sound island filled with mom and pop stores, road side stands, farms and on this particular weekend: mussel festivals.

Mussels are available year round and the folks at Penn Cove Shellfish deliver their bounty every single day. Since 1975, this operation has been sustainably farming and harvesting shellfish and amazingly delivering the goods within 24 hours to dinner plates worldwide. You can eat in Singapore and see "Penn Cove Mussels" on the menu!

With the temperatures in Seattle hitting near 65 and the sun shining, Saturday at Mussel Festival was more like a Grateful Dead show than a gathering in Coupeville. The boat tours were sold out, the mussel eating competition you couldn't get a seat or a view, and all the chowders in town were empty by early afternoon. Pictures from the event graced the front page of the Times and the shopkeepers and restauranteurs in Coupeville definitely had good nights of sleep on saturday night.

Sunday however, the overcast skies of March returned and Coupeville was back in it's element. Dogs sat outside tied to the trees as folks with spoons, cups and punch cards for the chowder tastings and "mussel hustle" took over Coupeville for a second day.
"I'm so glad we came today and not yesterday, I heard it was mobbed," said one sunday attendee. The defending champion chowder at the restaurant Oystercatcher was all smiles with the sunday crowds. "We added a little more ruttabega and carrots this year to up the veggie taste." said the owner. People who paid a couple dollars were given a punch card that allowed them to taste up to six different mussel chowders throughout the town. At the end, punch cards were turned and compiled to crown a new mussel chowder champion for 2010.

Toby's tavern had a line out the door,dalmation seals layed out on the mussel flats, Flyers brewery had the suds a flowin', and yes, Scott came up short for year number two in the mussel eating competition.
"Although it was nice to see a fellow Pike Place friend, he looked a little nervous and that's not how you win an eating competition," said Place Pigalle owner Seth. Pigalle keeps mussels as a big presence on their menu and really seemed to be enjoying seeing the other side of their food.