Moving the needle
Local Ocean is excited to present you with an extraordinary dining experience featuring local seafood, supporting West Coast fishermen and the entire Newport community.
Whiting Fishery Background
Pacific whiting (also known as hake) is an abundant fish that is available along the West Coast and certified sustainable by the Marine Stewardship Council (MSC). This certification ensures fishermen are responsibly harvesting Pacific whiting to protect current and future fish stocks.
Because of its delicate texture, Pacific whiting requires special attention soon after it’s harvested from the Pacific Ocean. Thanks to the partnership between Oregon State University, seafood processor, Pacific Seafood, and local Oregon fishermen, they developed a specialty chilling system to ensure the integrity of the fish to keep it from dock to dinner table. *More information below.
Pacific whiting makes up the largest of all commercial Oregon fisheries by pounds landed. Although it is available in abundance along the West Coast, many haven’t heard of this species or have yet to try it – or at least they believe. Pacific whiting is also utilized as surimi, a fish protein commonly used as imitation crabmeat, like you would find in a sushi California Roll.
You can see that the amount of whiting landed is very large, but they have not traditionally been valued very highly (see the low average purchase price!). This project hopes to bring more value to a highly-sustainable Oregon fishery.
Why It’s Important
You can see from this chart that Local Ocean always pays better than market price to local fishers for Albacore. Doing so ensures those fishers will be able to continue bringing in high-quality Oregon seafood year after year.
Over the last decade, we’ve seen global markets impact Oregon fisheries in challenging and unpredictable ways, leaving fishers to handle very tough circumstances. For instance, the average purchase price of Oregon Albacore tuna dropped from a record high $2.50/lb in 2022 to $1.44/lb in 2023. This pushed many tuna boats into a tough spot – should they go out fishing and try to sell into a low-value market? They may not even have a buyer because demand was so low. Or should they just stay put? Many chose to pivot to different fisheries or keep their boats at the dock instead. Local Ocean chose to pay significantly above market price to ensure our tuna fisher could survive a tough season and maintain his living and boat.
Other disruptions to Oregon fisheries can come in the form of species closures or highly limited quotas (Chinook salmon recently), climate change, ocean acidification, and global market pressures (especially during and after the Covid-19 pandemic).
Closing the Loop
Recent studies commissioned by the Oregon Coast Visitors Association have shown that about 90% of seafood sold and served on the Oregon Coast was not caught locally. Whiting is no exception, as the majority of the catch is traditionally exported, particularly to Eastern European markets. The war between Russia and Ukraine has sent the surimi market spiraling, leaving local fishers looking for closer, more local options.
Local Ocean prides itself on buying from local boats, and we’re excited to have another option for healthy, sustainable seafood as a result of this project.
Keeping more of our seafood local can have many positive outcomes:
Economically — the dollars stay in our community
Sustainability — the carbon footprint is reduced when the fish travels a shorter distance to the plate
Quality — seafood that travels a shorter distance better maintains its taste, texture, and nutrients
Captain Brett Montague of F/V Jo El, pictured explaining local fisheries to an international delegation. Oregon fisheries are a shining example of sustainability and innovation.
Local Connection
The Pacific whiting served for this promotion comes from Newport boat F/V Miss Sue.
Owner of F/V Miss Sue Jim Seavers. He bought the boat in 1986. He’s been in the fishing industry for 45 years.
F/V Miss Sue has been harvesting Pacific whiting since 1996, delivering to Newport and Warrenton
Why It Matters to Us
Local Ocean is a restaurant, but we are also so much more. Our Purpose-Driven Trust employee ownership model holds us to higher standards than just selling food to customers. Baked into the trust are our Trust Objectives – they help guide us in what we should prioritize throughout the year. This project hits on these objectives:
LOcal Ocean Trust Objective
Ensuring supply chain decisions prioritize sustainable seafood, local seafood, and direct purchases from fishers.
Providing market opportunity for the local fishing fleet and showcasing local seafood species and products.
Advocating for Oregon fisheries, fishers, and the Pacific Ocean through education, philanthropy, and partnerships with value-aligned entities in the local and global community.
Impact
Bringing attention to a sustainable and widely available local species. Whiting is certified sustainable by the Marine Stewardship Council (MSC), meaning the fishery is healthy, fished in a way that minimizes environmental impact, and is well-managed and adaptable to change. This fishery has low by-catch and is abundant.
Increasing the potential value of an underutilized local species.
Partnering with Oregon State University and Pacific Seafood to raise awareness about Oregon fisheries and the potential impact on the local economy.
For our customers, being able to participate in this project is a great way to educate and engage them in the story of Oregon fisheries. Whiting could also be an affordable option in a time when budgets are tight, and consumers must pinch their pennies.
Moving The Needle
Oregon is at the center of innovation in food science, and this project is another great example.
Over the last year and a half, Pacific Seafood teamed up with Oregon State University scientists to better improve cold storage technology from harvest to production, with the goal of getting Pacific whiting to the docks in a chilled, preserved state.
With the help of OSU scientists, Pacific has implemented a new type of ice aboard the boat called “nano ice”. This ice acts like a heavy blanket on the fish, chilling it very rapidly and holding it at near zero degrees without freezing or damaging it. Because the ice completely surrounds the fish in the boat’s hold, it also prevents air from getting to the surface of the fish. This allows it to arrive at the docks in a pristine state and opens the opportunity for restaurant use of whiting.
Christina DeWitt, scientist & professor at Oregon State University Seafood Research & Education Center. She has partnered with seafood processors to innovate how they can hold & maintain the quality of local species like Pacific whiting. Profile
SUSTAINABILITY
Known as an economic driver, Pacific whiting supports hundreds of seafood processing jobs along the Oregon coast, including in Newport and Astoria/Warrenton. By ordering Pacific whiting, you’re supporting our effort to increase awareness of this species that supports hundreds of jobs and the community, making Newport a thriving coastal city.
Read about MSC certification here
Pacific whiting is certified sustainable by the Marine Stewardship Council (MSC), meaning the fishery is well managed, has healthy & sustainable stocks, fished in a way that minimizes environmental impact, and can adapt to changing conditions.
Each year, fisheries managers determine a quota for how much of each species fishers can catch in North American waters. Pacific whiting migrates from Mexico up to Alaska, so coordination between the countries along the West Coast is critical to ensure the stock is not overfished. In recent years, the quota has risen while the catch amount has stayed the same, meaning there are plenty of fish available to be caught without hurting the stock. Because of this, whiting is a perfect fish to feel good about serving on your plate, at home or in restaurants.
Chef Enrique, presenting whiting “mojarra-style”. We fry the fish whole, marinating it in a sesame-chili garlic sauce
Health Benefits
Beyond being a sustainble choice for our planet, eating Pacific whiting has been shown to provide great health benefits. The FDA considers whiting to be a “Best Choice” fish, as it is low in mercury and healthy to eat several times a week. Some of the health benefits include:
Omega-3 fatty acids — can help with blood clotting, lowering blood pressure, reducing irregular heartbeats, decreasing triglycerides, lowering the risk of heart failure & strokes, promoting brain health (reducing risk of Alzheimer’s), and reducing inflammation
Whiting skin contains antioxidants and collagen, which can slow the effects of aging, particularly in the skin and face
High-density protein source
Low in fat & calories
Vitamin B12 — essential for a healthy immune system
Vitamin B6 — has been shown to improve brain function and reduce the risk of cognitive decline
Selenium — immune support & metabolism
Magnesium — bone & cardiovascular health, mood, sleep & excercise performance
Calcium — promotes muscle function, nerve transmission, and healthy bones
Get Involved!
Join us in supporting Newport's sustainability efforts by exploring our innovative Pacific Whiting dishes.
View our Specials Menu to experience locally sourced, chef-curated creations that highlight this cherished species.
Whiting Fish & Chips, feautured on the Daily Specials through August and early September at Local Ocean
Want to find Pacific whiting near you? Visit the Pacific Seafood site for more information.
