12/15/16

Orcans

Lox and Lox and Lox of Lox

There’s no pin pointing exactly when Jews first began consuming cured fish. So we Orcans did a little research and found some hard and soft facts. Hard fact, fish is considered kosher pareve, meaning it was prepared without meat, milk, or their derivatives. This makes fish permissible to be eaten with either meat or dairy […]

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10/19/16

cooking tips

The Ins and Outs of Poke’

THE HISTORY & TRUTH ABOUT POKE’ Poke’,  pronounced (poh-kay) and rhymes with okay, has grown significantly in popularity in the United States, especially in 2016.  It has grown so mainstream that you will see poke’ bars in supermarket delis across the US.  It isa marinated raw-fish salad and the origins of poke’ stretch back to […]

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10/14/16

Best Business Practices

Holzberger in Nha Trang

Although we are located in the Pacific Northwest and have access to local seafood that we can process in our own plant, we liked to be able to offer a myriad of seafood products that are sourced globally. In order to maintain the high standards we practice here at our own Washington-based plant we frequently visit overseas facilities, including […]

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10/10/16

Orcans

What Sea A Cure means to Trish Haaker, our cofounder and senior VP

Over ten years ago our industry came together and collectively raised over $40,000 for cancer research. This overwhelming generosity and success of Sea A Cure was moving but not that much of a surprise as it is likely you know someone who has been diagnosed with cancer – perhaps you or your spouse; relative, coworker, […]

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09/23/16

Orcans

A Food Scientist’s Guide to Perfect Salmon

Suzi Scruggs joined our pod right in the middle of the sockeye salmon run. With a strong background in the Foodservice industry and formal education in Food Science, we were excited to bring her on as our West Regional Sales Manager. Suzi shared her favorite preparation of sockeye salmon with us, and naturally, we want to share […]

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