Jeremy Brown has fished the Pacific Ocean from the Bering Sea to the Southern Ocean for 36 years. He presently concentrates on supplying local owner-chef restaurants, including some of the country’s best restaurants, from a small hook-and-line boat off the Washington coast. Depending on the season he may be trawling for salmon or tuna, longlining for halibut and groundfish, or trapping spot prawns.
“Seafood is one of the healthiest, most sustainable sources of protein we have, and knowing how to can your own gives you year-round delicious food,” he says. Since 2002 he has worked with Slow Food groups in the Northwest to share the fun, and lately held ‘Yes, We Can’ pop-ups at Slow Fish New Orleans and Terra Madre in Turin.