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Archive for the ‘Producers Whose Food We Celebrate’ Category


Jon Fancey

Point Reyes Farmstead Cheese!

We’re celebrating two of our favorite local cheeses for August and September – Fresh Mozzarella and Toma from Point Reyes Farmstead Cheese! Most Bay Area folks are familiar with their award winning blue cheeses – but Point Reyes also crafts great cow’s milk cheeses that are perfect to enjoy every day.

The Giacomini Family has been operating a dairy farm just outside of Point Reyes Station for generations now and their 500 Holstein cows graze on the rolling green hills that overlook Tomales Bay.  Delicious, high quality milk from these cows is the not-so-secret ingredient of Point Reyes Farmstead cheeses – whether it’s a ball of milky fresh mozzarella or a wedge of buttery Toma. 

We’ve got plenty of suggestions of how to enjoy and pair these two cheeses for any occasion! Be sure to stop by the Markets and ask a Monger for a taste!

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Simon

Late Summer Mouthwatering Melons

Vacation is defiantly the highlight of the summer months; for some of us, fresh-picked summer fruit is a close second.  In June we had fresh local sweet red cherries, July saw big, juicy yellow peaches, and in August mouthwatering melons.   Everyone has a fruit from their childhood that screams summer – for me hands down it’s watermelons! Unfortunately, for most of my youth I only knew watermelons, Cantaloupe, and Honeydew. Luckily at Bi-Rite Markets, we spend a majority of the late-summer months celebrating all the mouthwatering, vine-ripe melons that come from our favorite local farms, with anywhere from 7 to 10 varietals on our shelves at any given time!

OrchidwatermelonFull Belly Farm is nestled in the heart of Yolo County and they grow a wide range of organic veggies, fruit and flowers.  Melons happen to be one crop that they love to grow, and it shows in their flavor and texture.  Each week we order up to 5 different varieties (each with something unique to offer) to share with our guests and let our chefs get creative in the kitchens with their melon salads. The Orchid watermelon makes heads turn: at first glance it looks like your everyday watermelon, but when you crack this bad boy open a bright yellow/orange flesh brightens your day.  It’s a very juicy melon with a sweet sherbet-like flavor.

SharlynwcaptionFor folks who prefer a cantaloupe-like variety give the Sharlyn melon a try. This cantaloupe/ honeydew hybrid has a soft light-orange flesh and nicely balanced sweet/floral flavor.  It will take any fruit salad to the next level of goodness.  The green-fleshed Galia melon is a muskmelon hybrid with a succulent flesh and a sweet tropical flavor.  Full Belly just started harvesting the Canary melon.  The bright yellow skin almost looks like a winter squash, but once you cut it open the pineapple/banana aroma takes over.  The flavor of this melon is a balance of pairs well with ginger, citrus and pretty much all other summer fruit! Sweet/tangy and the crisp flesh!

PielDelSapoHappy Boy Farms located just in the heart of Watsonville is known for their greens and tomatoes, but their melon game has been on point the past five years.  The two melons they are growing right now might be the best of the season and easily the most interesting.  The Piel De Sapo “Toad Skin” melon is football shaped with a bright green-yellow striped skin.  Its visual appearance defiantly stands out, and the extra-sweet and smooth flesh with a little bit of crunch is what makes it a Bi-Rite Staff favorite.  The Charentais melon is a gourmet French variety that’s been farmed for over 100 years.  Usually the size of a grapefruit, the Charentais has a tan-green skin with dark-green seams when perfectly ripe.  Don’t let this melon fool you, the uglier it get the better is tastes.  The aroma that comes off this melon is almost as enjoyable as the rich, sweet flavored orange flesh.  This is the ideal melon to wrap in prosciutto.

The past couple years we’ve even dialed in our melon growing on the Bi-Rite Farm in Sonoma.  Since we work directly with a handful of local farms that grow delightful melons, we’ve decide to grow more unique varieties on our farm.  The Ginkau melon is a small, oval shaped Korean melon with a golden skin and crispy, smooth white flesh.  The Lambkin melon is an early Peil De Sapo variety with very sweet, crisp white flesh.  Later this month will be harvesting the Crane melon which originated in Sonoma County and is a super sweet, fine flavored melon.MelonLineup

How to Pick and Store your Melons:
One of the main reasons we buy our melons straight from local farms is that they let the melons ripen on the vine, and pick them at the prefect level of ripeness. Most of the larger farms grow varieties that can handle being shipped long distances and are harvested early, before the sugars have fully developed.  At the Bi-Rite there’s always a melon that’s ripe and ready to eat.

Picking out the perfect melon can be a challenge. For muskmelons and other specialty varieties, smell the butt-end of the melon were the stem was attached and if it has a sweet and/or floral scent its ready.  Also, when you are looking at a display of specialty melons the ones that have brighter color skin coming are ready (usually the greener skin indicates a less ripe melon).

These techniques do not work for watermelons – it’s much harder to pick a ripe watermelon.  Try tapping on the side of the watermelon and if it sounds hollow when you tap, it’s ready (a not hollow sound usually means it’s unripe).  Your best bet is to ask the produce clerk which watermelon tastes best! If you purchase a melon that is ripe and ready to eat, either take it to the park and eat that moment or take it home and put it in the fridge for a few hours to chill the flesh before you eat it.  When you bring a melon home that is still a bit green, let is sit on the counter at room temp until it ripens up.  If you’re not ready to eat your ripe melon store it in the fridge.  However, watermelons store best at room temp. Cold temperatures can turn the flesh of watermelon to mush!


Jon Fancey

Cheese Trek Travelogue: Schapenboerderij De Zeekraal from Terschelling, Holland

The fifth stop on the Bi-Rite Cheese Trek takes us Terschelling, one of the Frisian Islands off the northern coast of Holland.  I recently had the opportunity to spend a few days in Holland visiting farms and enjoying great cheese.  My hosts were Betty and Martin Koster, the owners of Amersterdam’s Fromagerie L’Amuse.  The Kosters select and mature Dutch cheeses which they either sell in their shops or export.  Their L’Amuse Signature Gouda is a mainstay at Bi-Rite, but their selection and passion goes beyond aged cow’s milk Gouda.  Betty was excited to take me to Terschelling to visit one of Holland’s most inspiring farmhouse sheep’s milk cheesemakers.

Terschelling1Our day started with a drive from Amsterdam to the port town of Harlingen, where we boarded a boat for a windy and rainy crossing of the Wadden Sea.  When we finally arrived at Terschelling, we were greeted by Jolanda and Gerben Bakker of Schapenboerderij De Zeekraal.  Gerben grew up on the island and now spends his days milking sheep and maintaining an organic farm; his wife, Jolanda, makes cheese and ice cream with the milk and runs a charming farm shop on their property.  We made it to the Baaker’s farm just in time to see their 200 Frisian sheep being milked for the evening and we also spent quite a bit of time with the new born lambs out in the pasture.  We enjoyed the couple’s cheeses for dinner and were treated to an off-road excursion to the eastern tip of the thin island to watch the sunset (at 10pm!).  After spending the night in yurts on the farm, we woke to the sounds of the animals and cups of coffee with fresh sheep’s milk.

TerschellingJolanda is one of only three cheesemakers on the island – and the only one using organic milk.  Her signature cheese is a small wheel of sheep’s milk gouda named for the island.  I first tried this cheese a few years ago and was intrigued by its rich flavors of nuts and caramel that accompanied its smooth & dense texture – the wheel I tasted from had been selected by the Kosters and matured to export to the United States.  I appreciate the cheese even more after visting the Baakers and tasting younger wheels of their cheese on their farm – Terschelling is a unique cheese that reflects the commitment this couple has to their animals and land.  I recommended enjoying the cheese on its own encounter all the complex flavors.  Betty Koster is also passionate about tea and encouraged me to enjoy her selections with Jasmine Tea – the pairing was unexpectedly wonderful.

The next destination on our Bi-Rite Cheese Trek is my home state of Ohio for a taste of an extra-special seasonal sheep’s milk delight!


Chili

SF Summer Grilling: “Chills-n-Grills”

Also known as “Cookin’ Hog in the Fog” or “Wearin’ Beanies while Cookin’ Weenies.” San Francisco summer is here and it means school is out, the days are longer, sometimes the sun actually breaks through the fog so let’s say that it’s a great time to spark up the grill!  This summer our butcher team added several new grill-friendly items to our grab-and-go prepack cases, featuring the sustainably-raised meat you know and love, seasoned and marinated with some of our favorite recipes and flavors.  All you have to do is grill:

  • SummerGrillingSemi-Boneless Mary’s Organic Chicken, seasoned with Omnivore Limone + Garlic & Herb Compound Butter: All the work for a classic brick chicken has been done for you, just throw it on the grill and add a brick (or heavy cast iron skillet)!
  • BN Ranch Korean Marinated Beef Short Ribs: A butcher case classic and staff favorite, now conveniently ready for you to grab-and-go. Serve it over rice, noodles, or just stand over the grill and eat ’em, they’re that good!
  • Five Dot Ranch Top Sirloin Beef Steak seasoned with Omnivore Salt + Garlic & Herb Compound Butter: An easy go-to value of a steak, perfect for weeknight meals, or a quick-and-easy impress your date dinner.
  • Niman Ranch Pancetta-Wrapped Pork Tenderloin: Pork on pork action for the pork lovers out there.

We’ve also added a couple of new sausages from our talented butcher team, to spice up our already hot lineup:

  • Jalepeno & Cheddar Pork Sausage: Tamara put together this spicy, cheesey winner of a sausage, sure to warm you up on a cold, foggy summer night!
  • Beulah’s Old Fashioned Chicken Sausage: Another sure shot!  Juicy, lemony and herby inspired by Chris Timm’s Grandmama’s recipe and still going strong three generations later.

Our new lineup of pre-marinated meats make weeknight dinners and weekend grilling that much simpler: just grab-and-go, whether you’re grilling at home or hitting the road in search of sun! For your foggy summer nights, try pairing your grilled delights with Zinfandels, hand-selected by our Alcohol Buyer, Trac, to complement the meat while still summery and sippable.

Not sure what to grill? We’ve teamed up with Angelo Garro’s Omnivore Salt to stock our butchers with his amazing salts, so our butcher team can season your meat to your exact specifications – let us do the work for you, so all you have to do is impress your dining companions.


Simon

Your Berry Best Friends are Back

BlueStrawBlackFINALMid-Summer in the Bay is the peak of local berry season.  The last of the local blueberries will be harvested through July and the blackberries and raspberries are starting to taste really good.  Strawberries have the longest season of any of the local berries, with the harvest lasting from April to October depending on the weather. Summer strawberries can be the sweetest with the cool coastal nights and warm days, but farmers are always wary of a heat wave that melts the berries in the fields! Berries always taste the best when they are harvested ripe and eaten as soon as possible, and we are so fortunate to get all to get all of our summer berries straight from the farms within 24 hours after harvest. With all of these sweet treats coming on at once, it can be hard to decide which berry to choose!  So we’ve decided to make the decision simple with our mixed berry 3-pack, so you can enjoy the best of them all!

The organic red raspberry market has been monopolized by Driscoll’s over the past 15 years, making it very difficult for small farmers to compete with the low costs.  With the resurgence of folks who want to know where their food comes from and consumers’ desire for high-quality fruit, we are starting to see more small growers planting raspberries in the Northern CaliforniaYerena Farms, located in Watsonville, is a family-operated farm growing berries on around 13 acres.  Poli Yerena and his brother came to the states to work in the Driscoll’s fields in the early 80’s, and after 12 yrs decided to start their own farm.  We are so lucky to work with a small farm like Yerena, who know how to grow a perfect organic raspberry and are committed to bringing the local raspberry market back to the small farmer.  Yerena’s neighbor in Watsonville, Live Earth Farm also grows raspberries are known for their organic gold raspberries.  Gold raspberries are an extremely delicate berry with super sweet flavor and a hint of tartness.

berry pedigrees largeBlackberries grow like weeds throughout the Bay Area! However, the flavor and texture of the wild blackberries doesn’t quite compete with some of the varieties the local farms are growing.  Toby at Free Spirit Farm in Winters grows the “Triple Crown” blackberry, a thornless berry plant with super juicy fruit that is sweet when ripe.  We love these berries so much that we are making our Public Label Blackberry Jam with them this month!  There are some pedigrees of berries that are very similar to blackberry like the Boysenberry and Olallieberry.  We get these varieties from time to time at the market, but they are so delicate and juicy it’s hard for the farms to get them to us before the turn to mush.

Throughout the summer we get strawberries directly from over 10 different farms.  Live Earth Farm and Swanton Berry Farm are a couple farms who have mastered the art of strawberry growing.  Learn more about strawberries at Bi-Rite here. Whatever your pleasure, your locally-grown berry best friends are back for summer!


Waverley

Go 4th & Celebrate with Good Food!

It’s that time of year when the grills are hot, the beer is cold! 4th of July is just around the corner and whether you’re traveling afar or celebrating at home, our Markets and Creamery have what you need to fete the 4th with ease.

Fire up your grill because we have a hot deal on Niman Ranch Baby Back Ribs ($7.49/lb, normally $8.99/lb) through July 4th. Smaller and leaner than traditional St. Louis ribs, these little guys pack a punch on the grill! Pro tip? Pair your meats with our incredible selection of marinades and condiments! Season your meats with local favorite SFQ, the original San Francisco-style bbq sauce and staff favorite Omnivore Salt.  Swing through the produce aisle for some sweet summer corn, mixed-berry three packs, watermelon, stone fruit, and more. Stop by the Markets for all of your snacks, dips, pickles, and accoutrements, or shop our Summer Favorites aisle on Instacart and have everything delivered!

For those SF-livers with no space for grilling, our chefs have pulled together the perfect combination of Americana classics and new favorites in our House-Made 4th of July menu. From fried chicken to cole slaw, cornbread to 7-layer dip, we’re cooking up the best of your favorite comfort foods, ready for all of your 4th festivities.

MixedBerrySquareIt wouldn’t be a patriotic meal without pie! Bi-Rite Creamery’s Strawberry & Blueberry Pie is the perfect partner for our seasonal ice cream flavors, like Balsamic Strawberry and classic Vanilla. Our bakers have also created a special Blueberry Buttermilk Cake for the occasion!

Our Alcohol Buyer, Trac, has selected some perfect summer sippers to round our your bbq.  If you’re mixing up cocktails, try a Moscow Mule with organic and non-GMO corn-based vodka from Dogwood Distilling. For those of you who love a cold brew, we’ve got a special on Firestone Walker Brewing Co.‘s “Easy Jack” 6-packs (only $9.99!). For the wine lovers, try our food-friendly featured Zinfandels.

Go 4th and celebrate with Good Food!


Simon

Summer Lovin’: Stone Fruit Season

Bi-Rite Crew at Balakian

Bi-Rite team at Balakian Farms

The month of May is all about local cherries, but as they start to slow down in the middle of June, crops like peaches, nectarines, apricots, plums, and pluots start to taste really good.  Bi-Rite’s selection of stone fruit during the summertime is a showcase of the many different local varieties and the world-class farmers who grow them.  There’s truly nothing better than sinking your teeth into a peach that was picked at the perfect ripeness so that sugars have developed into the sweet juicy goodness that makes us nostalgic for summers from childhood.

This spring the Bi-Rite Produce and Marketing teams took a field trip into the heart of Central Valley to visit a few of our favorite  organic farms, and learn more about what it takes to grow amazing organic fruit!

Mas Masomoto

Mas Masumoto, Masumoto Family Farm

Located just over 200 miles south of San Francisco in the heart of California’s conventional, industrial agriculture there are three family farms doing their best to keep organic stone fruit alive. Masumoto Family Farm in Del Rey, CA is a beautiful, 80-acre orchard of land purchased by the Masumoto family in 1948. A third-generation farmer and celebrated author, Mas Masumoto has mastered the art of building soil to support the growth of his trees.  The Masumoto family is in love with the tang of the yellow flesh fruit and seeks a sugar and acid balance that screams WOW! They’re just about to start harvesting the Flavorcrest Peach, a popular variety for conventional growers who like a firm piece of fruit that can ship.  Next up is everyone’s favorite, the freestone Sun Crest Yellow Peach, a large peach with a red blushed skin and juicy texture – this is the peach that put the Masumoto Family Farm on the map.  The last variety of stone fruit we will see from the Masumoto is the clingstone Le Grand Yellow Nectarine.  The Le Grand is a large piece of fruit with a rich sweet flavor and firm flesh which makes it awesome for making nectarine ice cream.

Peaches and nectarines are categorized in two ways, freestone and clingstone. When the flesh of the fruit is attached to the pit you have a clingstone variety. They can be the best to eat but are harder to work with in the kitchen. The meat (flesh) freestone varieties are completely detached from the pit which makes them easier to work with for canning, freezing, and cooking.

Stella Balakian

Stella Balakian, Balakian Farms

Stella Balakian moved to Reedley from Boston almost 50 years ago, and she is the heart and soul of the fourth generation Balakian Farms. For the past 15 years the Balakian family has been driving 3 ½ hours one-way to deliver fresh-picked stone fruit to the doors of Bi-Rite Market. The Balakian’s farm sits on just over 40 acres. They have diversified to grow one of the best pomegranates, which we celebrate in the Markets every fall. As far as stone fruit goes, Balakian focuses largely on early season stone fruit , but keep an eye out for the Flavor Grenade Pluot.

One of the biggest challenges facing these organic stone fruit grower in Central Valley is the limited local market for them to sell their premium organic fruit. These farms rely heavily on the markets in the Bay Area to bring them the financial return needed to survive as a small farm and pay their workers a living wage.  Most of the farms that grow us all these amazing fruits and veggies that we see at Bi-Rite are in low-income communities that can’t afford the prices for specialty organic fruits and vegetables.

Blossom Bryce and Dad

Ted & Bryce, Blossom Bluff Orchards

Blossom Bluff Orchards is located on a “bluff” overlooking the King River in Reedley, CA, and it’s one of the most stunning landscapes in the area.  As we walked the orchard it was so good to see all the wildlife taking advantage of the diversity on the farm.  The Loewen family farms on about 80 acres and grow a wide variety of stone fruit, citrus, and persimmons.  Bryce and his father, Ted, operate the farm together and they have so many different fruit varieties that Ted has to keep a little black book just to remember the locations of the each varietal.  Two of the crops the Loewen’s have mastered is plums and pluots, which are just getting underway. We are finishing up the last of the unique Black Splendor Plum with its dark purple/red skin and meaty flesh, which will be followed shortly by the Yellow Dolly Plum with perfect, yellow skin and juicy flesh.  Soon after the Dolly, the Catalina Plum will be harvested, with its dark amber skin – it is one of the sweetest plums of the season and just a taste of what you’ll see at Bi-Rite from Blossom Bluff Orchards this summer.

If biting into a sweet and juicy piece of stone fruit doesn’t get your taste buds fired up, we have a terrific recipe for Peach Cobbler from our Pastry Chef Keri,  and of course Bi-Rite Creamery & Bakeshop is taking advantage of all of the amazing stone fruit to create all sorts of summer treats like Masumoto Peach Ice Cream and Peach Frangipane Galettes.

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Jon Fancey

Cheese Trek Travelogue: Bleu Mont Cheddar from Blue Mounds, Wisconsin

LehnerinCave

Willi Lehner, Cheesemaker

 The second stop on the Bi-Rite Cheese Trek is a man-made earth sheltered cellar in Blue Mounds, Wisconsin.  This ‘cave’ was constructed by Willi Lehner, one of America’s most interesting and inspiring cheesemakers.  I had the chance to visit Willi a few years ago when I was on a cheese-fueled trip across Southern Wisconsin.  His operation is very inspiring: solar panels and windmills provide power, a large greenhouse grows fruits and vegetables, and the cave perfectly ages his cheeses.

Cheesemaking came naturally to Lehner. Willi’s father was a Swiss immigrant who came to Wisconsin to make cheese, and Willi spent summers herding cows and making cheese in the Swiss Alps.  Despite his strong Swiss roots, an aged bandaged cheddar put Willi on the map.  Bleu Mont Cheddar is Willi’s signature cheese: a small cloth-bound wheel that is aged to perfection in his cave.  Willi sources milk from four small dairies and only makes the cheese when the cows are out on pasture.  This excellent milk makes a good cheddar, but the time spent in the climate controlled cellar transforms the wheels into one of the most satisfying cheeses made in America.  Bleu Mont is a sharp and fruity cheddar with notes of toasted nuts and brown butter; the earthy finish makes it stand out against other domestic bandaged cheddars.

EntrancetoLehnerCave

Entrance to the cheese cave

I was able to taste several ages of Bleu Mont on my visit – from a younger 8-month aged wheel to an extra-aged wheel that was over two years old.  I enjoyed the cheese that had been aged for just over a year, and the wheels of Bleu Mont available for our Cheese Trek are just over a year old as well.  It’s the perfect cheese to enjoy with a unique beer, and great for a picnic or day hike, too.

cheesetrek_Logo1-01The next stop on our Cheese Trek is a small village in Austria’s Bregenz Forest for an exciting wheel of cheese that’s rarely available outside the Alps. As always, be sure to look for the Cheese Trek sticker on cheeses in both Markets, get your passport stamped by a monger or when you check out, and show us how you #cheeseyourownadventure on Twitter and Instagram!


Simon

Cherish California Cherries

California stone fruit season usually gets going in the beginning of May with the local cherry crop.  The lack of a robust cherry crop the past few years in the Bay Area due to warm winters and drought summers has really slowed down production of one of the best fruit crops know to humankind. With this being said, this year’s local cherry crop is off to an amazing start and we are so excited to celebrate these amazing farms and all different cherry varieties they grow.

BingCherries_HiddenStarOrchardsFrom now until July, Hidden Star Orchards in Linden brings us organic cherries straight from their orchard twice a week.  Johan at Hidden Star is like the “Cherry Whisperer,” he always harvests beautiful cherries right when they are peaking in flavor.  Hidden Star just started harvesting the Brooks cherry, a dark red cherry that is super juicy. This will be followed by the firm Bing cherry, which is considered one of the sweetest red cherries, but also with a little tang to the flavor.   The yellow and red-skinned Rainier cherry just hit our shelves and this large but delicate cherry has a sweet white flesh and is always a special treat.   Hidden Star will finish out the cherry season with lesser-known varieties like the Larian and Red Lac cherry.  Now is the time for cherry lovers to come by the Markets and sample this special crop.

CoralCherries_ChinchioloAt Bi-Rite we pride ourselves on building relationships with the farmers who grow our food, so whenever we have the opportunity for a new relationship we get very excited! This spring, we’re fortunate enough to start getting local cherries from the Chinchiolo Family Farms in the San Joaquin County.  This is a fourth-generation family farm that focuses on apples and cherries. Just this past week we received our first delivery of Red Coral sweet cherries and they did not disappoint!  The Chinchiolo family grows a firm cherry that has a sweet tangy flavor with plenty of juice.  This week they are harvesting the Bing cherry which will be at both Markets for the next week.

This is a really fun time of year at the Bi-Rite Creamery and Bakeshop with all local stone fruit and berries to cook with.  One of the most labor intensive crops to work with in the kitchen is cherries! Team Cream organized a couple group cherry pitting days where 500 pounds of cherries were hand pitted and cooked down in less than a week.  All this hard work will be turned into the seasonal release of the Cherry Almond Ice Cream, available only at the Creamery and Scoop Shop within the next couple weeks – keep an eye out for this once-a-season treat!


Chili

Wild Pacific Salmon, Your Go-To Fish

SalmonPostThe California wild Pacific salmon run signifies that the magic of spring is in full swing.  Salmon has always been an important historic, social, cultural, and economic resource to the Native Coastal Tribes of the Pacific. Our salmon began to gain worldwide recognition when commercial salmon fishing began in earnest in the late 1800s.

The commercial season generally runs from May through August, and the seasons have been fairly consistent since the first ever cancellation of the season took place in 2008, a cancellation that was caused by a drastic drop in the number of salmon returning to spawn. There are a number of factors that have been attributed to the decline, including weather conditions impacting the availability of feed, dams and water diversion, pollution, and overfishing. Even stricter fishing regulations have been implemented to help improve the salmon stocks; currently the fishery is in a state of recovery and will require us to be much more responsible stewards if we hope to see the salmon population flourish again.

Salmon-Recipe-Wine-ClubSo why don’t we eat farmed salmon instead, since it’s cheaper and we don’t have to worry about putting so much work into managing the wild salmon population?  First off, farmed salmon just doesn’t taste as good. Wild Pacific salmon has clean, rich, buttery flavors while farmed salmon tends to be oily and bland.  Additionally, the farmed salmon industry has been associated with a tremendous amount environmental pollution,  raising fish in overcrowded pens requiring heavy antibiotic use, and requiring a disproportionate amount of feed in relation to the meat produced.

There are five main species of Pacific salmon: Kings, Cohos, Chum, Pink, and Sockeye.  Chums, Pinks, and Sockeye are most abundant of the species and are the salmon of choice for canning and smoking. Kings and Cohos are more limited in availability, and are highly-prized for their eating qualities. During the wild season the majority of the salmon we sell in the market will be Kings, and we will transition to Cohos when the Kings begin to spawn (Cohos tend to head upstream later in the year).

Behind shrimp, salmon is the second most consumed seafood in America. We crave it year round for its flavor and health benefits (high in omega-3s), and the salmon fisheries have adapted, creating methods to freeze salmon so that it is available even after the season has closed.  Some may balk at eating frozen fish, but when done properly the end result can be amazing.  Alaskan fisherman Bruce Gore was a pioneer in freezing salmon without negatively impacting its flavor or texture. At Bi-Rite Bruce Gore’s beautiful, frozen-at-sea salmon is what we use to supplement our fresh, wild Pacific salmon program.

article_seafood_traceability_inline2We are excited to welcome a new producer to the Bi-Rite Family: Norah Eddy and her line of Salty Girl Seafood.  Salty Girl Seafood offers an assortment of frozen, marinated, wild-caught seafood, including a lemon pepper and garlic marinated Coho salmon.  All of their offerings are sustainably-caught – by entering the product code from the box into their website you can trace your entrée back to its fishermen and vessel. The different offerings are perfect for keeping your freezer pantry stocked with well-sourced seafood options for those times when you just can’t make it to the market.

SalmonRillettesWhen you buy salmon from us you know exactly where it is coming from
. It’s amazing to think about all the different places where you’ll find salmon at Bi-Rite: as part of our sustainable sushi program, grilled daily in our chef’s case, as seasonal entrees in our packaged meals, smoked and ready for a bagel from our delis and Catering, and fresh in our seafood case.  We are proud to say that we have done all the work to let you feel good about making wild Pacific salmon your go to fish all year round.