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Image: Kris Krug

In May 2016, six Seattle restaurants became pickup sites for a new CSA-type business. But instead of boxes containing radishes and cucumbers and kale, this one delivers fresh local fish, bought right off the docks at Neah Bay and kept carefully on ice—not refrigerated or frozen.

The concept behind BestCatch Seattle is so simple, and yet virtually non-existent here, even in a city that loves its seafood and its community-supported agriculture: Customers pay $20 per week for one to one and a half pounds of whatever fish might be in season, filleted into individual portions.

Founder Alex Spencer has supplied local restaurants with pristine whole fish for years, always wishing he had more outlets for the underappreciated specimens of Washington’s northern waters—fish that are tasty and plentiful, just not glamorous: “A lot of weeks there’s a thousand pounds of rockfish and 300 pounds of salmon,” says Spencer, “and every chef orders salmon.” 

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