We Serve Sustainable

A new sustainable seafood program in Seattle, created with chefs, for chefs. Recognizing restaurants working toward ensuring an abundant supply of seafood for generations to come.

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Here’s every Smart Catch Restaurant participating in Seattle Restaurant Week...

Seattle Restaurant Week is upon us! Now you can enjoy delicious dishes from Seattle’s best restaurants AND eat sustainable. 

Here are the over 25 Smart Catch restaurants are participating in Seattle Restaurant Week, and our Smart Catch suggestions.

Agrodolce

Location: Fremont

Cuisine: Italian

Smart Catch Selection: St. Jude’s Albacore Tuna - fingerling potato, fennel, Sicilian “stew”

Anchovies & Olives

Location: Capital Hill

Cuisine: Italian

Smart Catch Selection: Albacore- Chanterelle, Pancetta, Onion

Brave Horse Tavern

Location: South Lake Union

Cuisine: American

Smart Catch Selection: Bristol Bay Sockeye Salmon Burger, Tartar, Pickled Red Onion (Lunch)

Cantina Lena

Location: Belltown

Cuisine: Mexican

Smart Catch Pick:  Crispy ling cod, green tomato escabeche, tapatio crema, fried pinto beans, rice, tortillas

Chandler’s Crabhouse

Location: South Lake Union

Cuisine: Seafood

Smart Catch Selection:  Crispy Skin Artic Char- Grilled Bok Choy, Sake Mushrooms, Preserved Lemon Dashi

Chippy’s

Location: Ballard

Cuisine: American

Smart Catch Selection:  Spicy Mussels- Tomato Broth, Toasted Bread, Rouille

Cuoco

Location: South Lake Union

Cuisine: Italian

Smart Catch Selection: Roasted ling cod, chickpeas, olives, preserved tomato

Dahlia Lounge

Location: Belltown

Cuisine: Northwest

Smart Catch Selection:  Alaskan ling cod, chorizo, manila clams, white beans, pickled peppers

Etta’s

Location: Belltown

Cuisine: Seafood

Smart Catch Selection:  ‘rub with love’ salmon, sautéed green beans , cornbread pudding, shiitake relish (5 oz salmon portion)

Golden Beetle

Location: Ballard

Cuisine: Greek

Smart Catch Selection:  Taylor Shellfish Clams- Pickled Blueberry Pepper, Fennel, Freekeh

Hi-Life

Location: Ballard

Cuisine: American

Smart Catch Selection:  Coho Salmon w/ Fregola Sarda- Alaskan Pan-Seared Salmon Over Fregola Sarda Pasta Sauteed w/ Lacinato Kale in Fall Squash Brodo

Lola

Location: Belltown

Cuisine: Seafood

Smart Catch Selection:  Ouzo and dill steamed mussels, grilled house loaf

Luc

Location: Madison Valley

Cuisine: French

Smart Catch Selection:  Crispy Skin Salmon and French Lentils, Delicate Squash, Fennel, Lardon, Whole Grain Mustard

Mkt.

Location: Green Lake/Wallingford

Cuisine: American

Smart Catch Selection:  Seared Scallops- Heritage Beans, Confit Green Tomato, Piquillo-Hazelnut Aioli

Place Kitchen

Location: Belltown

Cuisine: American

Smart Catch Selection:  grilled pork loin, ginger sausage, parsley root hash, red mustard greens, gravenstein apple butter, hazelnut gremolata (No seafood on the menu, but this pork loin looks amazing!)

Place Pigalle 

Location: Pike Place

Cuisine: American

Smart Catch Selection:  Columbia River Steelhead

Ponti Seafood Grill

Location: Queen Anne

Cuisine: Seafood

Smart Catch Selection:  Grilled Wild Sockeye Salmon: Soy & cilantro-lime sauce, basil shallot green beans, turmeric basmati rice

Preservation Kitchen

Location: Bothell

Cuisine: American

Smart Catch Selection:  Shrimp Scampi- Sustainable Harvested Shrimp

Ray’s Boathouse

Location: Ballard

Cuisine: Seafood

Smart Catch Selection:  Pacific Lingcod- Grilled, house smoked bacon, flageolet beans, mushrooms

Seatown

Location: Pike Place

Cuisine: Seafood

Smart Catch Selection:  Salmon burger, house bun, tartar sauce, chips

Serious Pie

Location: Belltown, Capitol Hill, South Lake Union

Cuisine: Pizza

Smart Catch Selection:  penn cove clams, pancetta tesa, lemon thyme

Staple & Fancy

Location: Ballard

Cuisine: Italian

Smart Catch Selection:  Albacore Crudo, Baby Fennel, Taggiasca Olive, Orange

Sushi Kappo Tamura

Location: Eastlake

Cuisine: Sushi

Smart Catch Selection:  Washington Albacore Tuna & Mustard Greens Dressed w/ an Almond Wasabi Sauce 

TanakaSan

Location: Downtown

Cuisine: Asian

Smart Catch Selection:  Salmon, braised radish, kaware, miso

Tavolata

Location: Belltown

Cuisine: Italian

Smart Catch Selection: roasted scallops, hen of the woods, cauliflower puree, huckleberry

Tilth

Location: Wallingford

Cuisine: American

Smart Catch Selection:  Albacore Tuna- Sweet Peppers, Olive, Cous Cous

Look for the logo and dine smart!

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"O Oysters," said the Carpenter, "You've had a pleasant run! Shall we be trotting home again?' But answer came there none-- And this was scarcely odd, because They'd eaten every one.

-Lewis Carroll

Oysters at Hitchcock Restaurant, Bainbridge Island, Washington

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We took a rainy ferry over to Bainbridge Island where Chef Brendan McGill of Hitchcock took us on a tasty tour of sustainable seafood. 

Highlight of the night was most definitely the insane (and insanely delicious!) Gooseneck Barnacles. Proof that you can’t judge an crustacean by its shell. 

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Thanks to everyone for the good time at the San Francisco Sustainable Seafood Week Gala. And remember, when you grocery shop or dine out ask - Do you sell sustainable seafood?

[aaaaaandy]

#pikeplace #seattle (at Pike Place Market)

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Be sure to hit up Matt’s in the Market, Pike Place Chowder and Place Pigalle.

All are dedicated to serving sustainable seafood.

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Three Iconic Market Restaurants Serve Sustainable Seafood Through Smart Catch

Here at Pike Place Market, we value eating locally and sustainably – and it’s a value our vendors and restaurants share. Three of our restaurants, Matt’s in the Market, Place Pigalle, and Pike Place...

Visiting Seattle? 

When you take the mandatory journey to the iconic Pike Place Market, you can dodge a few flying fish and hit up some of the local favorites that have committed to serving sustainable as part of the Smart Catch program. 

The Post Ally standard, Pike Place Chowder (it’s worth the line, trust) is a Smart Catch restaurant, as is the gorgeous and artful Place Pigalle with an incredible bar and views of Elliot Bay and the Olympics. 

For a romantic dinner, the award-winning Matt’s In The Market...where the seafood stew has acquired quite a following (the last time I was there another diner interrupted my server and practically demanded that I order the seafood stew. I thanked him after!) 

In Seattle, eating like a local means eating sustainble. Over 60 restaurants are now Smart Catch certified and actively working on bringing their menus to 90% sustainability. 

Learn more: http://smartcatch.fish/

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Chef Kerry Heffernan Supports Sustainable Seafood

Today, Top Chef Masters finalist and Seafood Watch Blue Ribbon Task Force member Kerry Heffernan takes over our social media accounts! Let’s kick things off with a video of Kerry sharing why choosing sustainable seafood matters for the ocean.

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Want to eat sustainable in Columbia City? 

Salted Sea has one of the freshest seafood-infused brunches around. A hearty banh mi and some oysters plucked n’ shucked from the raw bar is perfect way to kick-start a lazy morning that may have had a late start time. 

Don’t forget the fries with smoked oyster mayo!

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B.O.L.T (Bacon, Oyster, Lettuce, Tomato) Recipe - Bon Appétit

As if an oyster po’boy and a BLT had a baby; this appropriately messy sandwich achieves the ideal texture-and-temperature contrast when the oysters are still warm from the fryer.

What’s better than a BLT? A B.O.L.T! Can’t wait to pick up some Taylor Shellfish oysters and try this at home. 

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Feeding time in the Open Sea!

Aquarium visitors and residents at the Open Sea exhibit

Our Open Sea exhibit provides a window into the blue-water ecosystem of the Pacific Ocean. Apex predators like sharks and tuna glide past sea turtles, mackerel, and shimmering schools of sardines.

Chomp! A bluefin tuna snags a piece of squid during a feeding

To deter predators from taking a bite out of their neighbors, we keep all residents satisfied with regular feedings. Tuna and mahi mahi get fed first so they’re already full when smaller mackerels and sardines come out to nibble.

Mahi mahi snack on gel diet in the center of the the Open Sea exhibit

While the fishes are feasting, hammerhead sharks, sandbar sharks, and pelagic stingrays get their own separate feeding on the side of the exhibit. Aquarists carefully weigh slabs of salmon before handfeeding them to the critters waiting below. Tracking how fast sharks and stingrays grow helps us better understand some of the ocean’s most misunderstood creatures.

Sardines whirl in a glittering frenzy while feeding

Ironically, the Open Sea exhibit sits on the site of one of the many canneries that put Monterey Bay on the map. Now we’re feeding sardines instead of feeding on them! We also work with restaurants and fishermen to foster sustainable seafood practices.

A peak at a healthy ocean ecosystem

Sharing how healthy ecosystems look helps us promote understanding and conservation of the ocean. You catch Open Sea feedings at 11:00am Pacific Time at the Aquarium…and on our Open Sea cam!

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What makes a fish sustainable? 

The answers to these and other questions are what drive the assessment of seafood as sustainable or unsustainable. The Monterey Bay Aquarium’s Seafood Watch program and the NOAA Fisheries Fish Stock Sustainability Index both assess fish stock and provide a rating for its associated sustainability. The Seafood Watch Program rates fish as green (Best Choice), yellow (Good Alternative), and red (Avoid) while FSSI awards a score between (0-4) with 4 being the best score.  Each program also has a category for gray or unassessed stocks. These are fish stocks that are neither good nor bad choices, they are of unknown status because a scientific organization such as Monterey Bay Aquarium or NOAA has not yet evaluated that fishery.

As part of the Smart Catch program, the menus of participating restaurants are assessed and rated, with chefs agreeing to remove one red item (if they have any) from their menu as a commitment to serving sustainable seafood. Chefs also commit to the continual evaluation, removal and replacement of red items until it is no longer feasible or their menu is at least 90% sustainable.

Learn more at smartcatch.fish

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Sustainable Seafood Recipe: Crudo of Porgy

Seafood Watch Blue Ribbon Task Force member Kerry Heffernan offers a recipe for porgy, currently listed as a yellow Good Alternative. Enjoy!

Crudo of Porgy with Rhubarb, Clementine Oil and Wild Chives: A light, citrus and herb rich recipe that beautifully highlights this mild fish. This recipe also work well with sea scallops. Serves 4

1 lb. Skin-on, boneless Porgy fillet (or 12 oz sea scallops) 1 medium stalk fresh rhubarb, firm and unblemished 1 large orange 2 clementines 1 lemon 2 oz. canola oil 1 small bunch (wild) chives 2 sprigs tarragon Sea salt and black pepper

1) To clean the fish: Use a very sharp, thin knife to remove the skin and bloodline from the upper and lower lobes of the fillet. Carefully slice the fish at a 45 degree angle beginning at the tail, leaving meat arranged in same position it came off the fillet. Place on plastic film on a large plate and refrigerate.

2) Rinse the orange and clementines in hot water and zest. Stir the zest into 2 oz. of the canola oil and bring to about 200 degrees. Remove from heat and allow to cool overnight. Juice the clementines and the lemon and reserve the liquid.

3) Depending on the size of the rhubarb, slice lengthwise (or not) to create ¼ inch wide lengths of stalk. Slice each length into extremely thin pieces and reserve.

4) Rinse and mince chives as thinly as possible into rounds. Pick tarragon leaves from stems and reserve.

5) Assemble the dish by arranging fish slices on a plate and sprinkling rhubarb and tarragon over the top. Season well with sea salt and fresh ground black pepper over top and then sprinkle the chives over the dish. Finish by dressing the dish with the clementine oil and citrus juice.

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Yum! Sustainable recipe!

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Beautiful kusshi west coast #oysters. Briny, yet full & creamy. I’m having the best morning. 😎 #seattle (at Taylor Shellfish Farms)

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Taylor Shellfish is a FishChoice Supplier Member; committed to working with Seattle area restaurants in helping identify the sources and corresponding sustainability of their seafood. 

Learn more about FishChoice suppliers here. 

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Smart Catch Pop-Up Dinner

Featuring sustainable dishes from:

Chef Ignacio Reyna, Agua Verde

Chef Tamara Murphy, Terra Plata

Chef Paul Duncan, Ray’s Boathouse

Chef Branden Karow, Ethan Stowell Restaurants

Chef Thierry Rautureau, Loulay and Luc

Chef Ron Anderson, Tom Douglas Restaurants

Chef Bobby Palmquist, Walrus & Carpenter

Chef Craig Hetherington, TASTE

Chef Brendan McGill, Hitchcock

Olympic Sculpture Park, Seattle Washington

Learn more: SMARTCATCH.FISH