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FOR IMMEDIATE
RELEASE
Media
Contact:
Kirsten Forsberg/ 503- 546-7897
kirsten@lanepr.com
PACIFIC SEAFOOD READY FOR FIRST MSC CERTIFIED SUSTAINABLE
COLDWATER SHRIMP SEASON
Fresh Shrimp Delivered From Ocean to Table from Pacific
Seafood
Portland
,
Ore.
– April 3, 2008 – Pacific
Seafood, a family owned seafood company based in
Portland
,
Ore.
, is prepared for this
week’s opening of the
Pacific Northwest
shrimp season, which runs through October 31. This year’s coldwater
shrimp season is particularly notable because
Oregon
coldwater shrimp were awarded the world’s first sustainable shrimp
certification by the Marine Stewardship Council (MSC). The
international recognition of the sustainability of the
Oregon
shrimp industry is expected to lead to an increase in demand from
environmentally-conscious consumers.
Pacific
Seafood facilities and processors are ready to deliver fresh coldwater
shrimp to grocers, restaurateurs and consumers within weeks.
Recipes and serving suggestions for fresh coldwater shrimp and
other seafood can be found at can be found at www.pacificseafood.com.
The
waters of the
Pacific Northwest
are home to coldwater shrimp, which are known for their versatility in
cooking, affordability, and clean, sweet flavor. They have more flavor
than warm water shrimp and are becoming increasingly popular for home
and culinary chefs alike. A staple in restaurants and homes around the
country, fresh
Pacific Northwest
coldwater shrimp is available seven months a year; however, frozen
product is available year round.
“Coldwater
shrimp is consistently in demand, and we’re committed to ensuring
consumers can find high quality product year round,” said Frank
Dulcich, president and CEO of Pacific Seafood Group “We’re looking
forward to a successful season in which we can continue to showcase
our stringent standards and superior service to our customers.”
As the popularity and demand for coldwater shrimp is rising, so is the
availability. The world’s total catch of coldwater shrimp has been
increasing in recent years and is currently around 300,000 tons a
year.
Coldwater
shrimp are harvested off the
Pacific Northwest
coast by trawl boats. Pacific Seafood purchases fresh coldwater shrimp
directly from the boats and implements exceptionally tight standards
to process high quality fresh and frozen coldwater shrimp for its
customers, both local and nationwide.
Performing all operations from dock to dinner table, Pacific
Seafood processes West Coast products—from Alaska to Mexico—and
owns and operates distribution facilities throughout Washington,
Oregon, California, Texas, Arizona, Nevada and Utah.
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