Harvested from waters off the Oregon Coast, Pacific Seafood’s Coldwater shrimp are one of the world’s most convenient seafood.
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Pacific Seafood is a proud provider of the best oysters in the industry. Our sustainable oysters grow up under the watchful eye of our farmers from our hatcheries in Quilcene, Washington and Kona, Hawaii, to the beds in the pristine waters of the Northwest on one of our 16,000 acre farms located in Washington, Oregon, or California.
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The fresh and frozen seafood brands Natural Grocers carries include: Blue Hill, Cannon Fish, Echo Falls, Fishpeople, Henry & Lisa’s, Natural Sea, Orca Bay, Pacific Seafood, and Seajoy.
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In October, Oregon-based Pacific Seafood started offering all full-time employees free tuition through an online program from Ashford University.
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Pacific Seafood Group founder Frank Dulcich has been appointed as chair of the US’ National Fisheries Institute (NFI), replacing Todd Clark, the organization confirmed to Undercurrent News.
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Who founded Pacific Seafood?
Pacific Seafood started in 1941 as a retail store on Powell Blvd. in Portland, OR. It was the vision of Frank Dulcich Sr. and his son Dominic to provide fresh, quality seafood to the market.
When it comes to food safety, we know that not only is our reputation on the line but that of our customers as well. Our commitment is to provide the healthiest protein on the planet, and that starts with ensuring everything we provide is safe to eat.
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Pacific Seafood Seasoned Shrimp is a quick, easy and flavorful protein solution for busy consumers. Sauté, broil, or grill in under 3 minutes and simply add to salads, stir fries, rice bowls, or pasta.
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In honor of #NationalInternDay, we are proud to celebrate our 18 summer interns. Ranging in roles from logistics to fish health, they’ve contributed so much and we thank them for choosing Pacific Seafood.
Developed by our CEO Frank Dulcich, our Diamond Philosophy is how we become integrated with the team at Pacific Seafood. It involves blending ourselves with the strengths of others and making ourselves vulnerable to what others do better.
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