Hope to Sea A Cure

Before officially becoming an Orcan, I met with Ryan Mackey, Orca Bay’s president to learn what Orca Bay was all about. Everything was checking out for what I was looking for in an organization and career:

High quality & honest seafood. Check. Positive & autonomous culture. Check. Opportunity for brand & marketing strengthening. Check.

Then he unexpectedly switched gears and shared the backstory to Sea A Cure. Sea A Cure was founded more than a decade ago after Trish Haaker, our Executive Vice President and founder, fought and won her battle with cancer. It struck both personal and professional chords for me. Personal because my own mother had cancer  when I was the tender age of ten. As one can imagine, it was a VERY scary thing to have to hear and see her and my father go through. Professional because I saw it as a challenge to tie philanthropy into business.

Shortly after I joined Orca Bay, we were relaunching Sea A Cure with the help of many within the seafood industry. We selected City of Hope as the main benefactor of Sea a Cure. As a Southern California native, I was familiar with the stellar reputation that City of Hope has earned over its years of existence. CoH has been recognized and rated highly for sound fiscal management for 13 consecutive years by Charity Navigator, well-known as the nonprofit “watch dog”, and also on the Chronicle of Philanthropy’s list of Philanthropy 400 for over twenty years.

After more than three years of “Sea A Cure 2.0” and as a member of the PNW Food Industries Circle Board of Trustees for City of Hope, I was finally able to visit the campus this past Spring

I was astounded by the science, the research, the passion, the compassion, and the unwavering determination of the scientists and doctors to find not just a cure – all the cures. We learned about the current clinical trials of Islet Transplantation Cells from Dr. Ismail Al-Abdullah, which they initially began trials for in 2004. The T cell-depleting trial will help answer the question of whether temporarily reducing or eliminating the recipient’s T cells at the time of islet transplantation will improve short- and long-term transplant results in patients with type 1 diabetes. We also had an opportunity to sit and discuss the use of CAR T cells to treat cancer and other blood diseases with Dr. Elizabeth Budde. These practices are currently approved in other parts of the world and I’m hoping to hear that we will be able to begin CAR T treatment in the US soon. This incredibly powerful research gave me goosebumps as I heard the positive results from recent trails.

Outside of the labs and hospital facilities on the City of Hope campus you can find a Resource Center for patients, family, and friends with yoga and other fitness activity classes, books, and counselors available.  All lend to their commitment to the 360 degree approach to care.

We rounded out our tour discussing the reach of City of Hope with Dr. Joseph Alvarnas Director of Value Based Analytics.

I am often questioned why Sea A Cure doesn’t support local hospitals in Seattle. The answer is simple – WE DO. City of Hope supports them all with their research and trial results. Their reach transcends physical geography and doesn’t stop on the beautiful campus in sunny California.  More importantly, it starts in the hearts and minds of many brilliant scientists, doctors, and the village in which it takes to continue to give HOPE.

To contribute to Sea A Cure visit OurHope page here.

Special thank you to Drs. Budde, Alvarnas, and Al-Abdullah, Elizabeth McMillan, Michael Vaughan and the entire team at City of Hope.


-Lilani Estacio, MarCom Orca Bay Foods



Shrimp and Pork Wontons

Whether you are searching the webs for a Lunar New Year’s recipe or simply keywording “wonton recipe” we got a gem to share with you. This is a family recipe from Lan Nguyen of San Jose, California. Lan finds Orca Bay around the Northern California area in her local Safeways and Sprouts. We have a store locator that we try our hardest to keep up-to-date. If you are still having issues finding our product let us know OR try ordering from Orca Direct.

1 pound rough chopped (1/4-inch) Passport Shrimp

1 pound ground pork

1/4 cup chopped scallions

1/4 cup water chestnuts

2 Tbsp. fried shallots

2-3 Tbsp. of each soy sauce, oyster sauce, fish sauce

1-2 Tbsp. of sesame oil and ground black pepper


DECIDE how many wontons you want to make. Lanny and her grandmother would make 100 (not an exaggeration). You can make 10. Good news? You can freeze the remaining “filling”. We recommend freezing it as flat as possible in a resealable plastic bag. This makes for quick freezing and thawing keeping your food “safely” out of the danger zone.

Here’s the tricky part and well, subjective part…FILLING AND FOLDING your wontons.

As you can see here: Lanny takes about 1/2 to 1 tsp of filling and places it in the middle of the wonton wrap square. She then uses an eggwash mixture to seal the wonton closed at a diagonal.

There are a variety of ways to roll your wonton. A few things you want to be sure of are:

  1. Do not overfill
  2. Make sure to use an eggwash or even water to help seal your wonton shut
  3. Make sure not to let your wonton wrappers dry out. (A damp paper towel can help assure this.)

COOKING the wontons. Boil the wontons in a hot water or broth or if you are feeling crunchy go for a deep fry.

Boil Instructions:

Place wontons in boiling water.

Cook on high heat. After the water boils again, add 1/2 cup of cold water.

Cook on high heat until boiling, then cook on medium low heat for another 5 mins until wontons are cooked.

Frying Instructions:

Add 1 to 1 1/2 inches of cooking oil to a wok or pot. Heat the oil until it reaches 375F.

Add a few wontons to the oil to fry, turning occasionally until they are golden brown.

Remove them to a draining rack placed over a baking sheet so they can drain excess oil.

You can catch Lanny’s full Instagram Story @lannysphotos. Happy cooking and happy new year!

12 Days of Fishmas of Winter 2017

As 2017 winds down we couldn’t be more grateful that YOU are deciding to #choosefish.

We are so thankful for YOU, fellow seafood lovers, for thinking of us when choosing fish. On the 12 Days of Fishmas we will be randomly selecting Orca Bay Instagram followers to receive gifts.

Here’s how to participate:

#1 Follow us on Instagram (this is most essential so that we can notify you if are selected and ensure you receive your gift)


#2 Comment on the daily Fishmas post (December 11-23), Tag a Friend (@yourfriendsname) Gift recipients will be notified the following day and will have 24 hours to claim their gift. (See below calendar for full 12 days of Fishmas schedule)


12 Orca Bay Seafoods Anchor Shirts (posted on the 11th; announced Dec 12th)

11 Orca Bay Seafoods Fleeces (posted on the 12th; announced Dec 13th)

10 Orca Bay Cutting Boards (posted on the 13th; announced Dec 14th)

9 Orca Bay Origami Shirts (posted on the 14th; announced December 15th)

8 Orca Bay Jjamppong  (posted on the 15th; Announced Dec 16th)

7 Orca Bay Albondigas (posted on the 16th; announced Dec 17th)

6 Orca Bay Cioppino (posted on the 17th; announced Dec 18th)

5 Orca Bay Wild Sockeye Salmon Sides (posted on the 18th; announced Dec 19th)

4 Orca Bay Novalox Sides (posted on the 19th; announced Dec 20th)

3 Barnacle Salsas (posted on the 20th; Announced Dec 21st)

2 Salmon Sisters Emblem Caps (posted on the 21st; announced Dec 22nd)

1 Month Supply of Orca Bay Seafood (Sockeye Salmon, Alaska Cod, Dungness Crab, King Crab, & Scallops) (posted on the 22nd; announced Dec 23rd)

Gifts include: Orca Bay swag for your closet & kitchen, Orca Bay Swag, Salmon Sister Merch, Barnacle Salsas  Center of Whale Research memberships, and a month supply of Orca Bay Seafood!

If you have any questions feel free to contact us. We’re here to hear, as always.

Best Fishes & Happy Holidays,

All of us at Orca Bay Seafoods

Baked Ciabbata Shrimp Sandwich

This baked Ciabbata shrimp sandwich will give a boring tuna melt a run for its money. Packed with flavor and gooey deliciousness this recipe is a must-try.



2 Tablespoons oil

1/2 cup chopped onion

1/4 cup chopped celery

1/4 cup chopped red bell pepper

2 Tablespoons serrano chile

1/2 cup cooked and chopped, andioulle

1/2 pound Passport Shrimp

1/4 cup cream

2 Tablespoons of roux (butter, flour)

1/2 ounce buns (preferably cheese buns)


How to Fry Fish: Salmon n Chips

Take a sneak peek into our test kitchen with Chef Bo Maisano. This week’s cooking technique lesson? Frying. To be more specific, battered Wild Alaska Sockeye Salmon.