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 one in Nha Trang, Vietnam. 

In 2014, Mike Holzberger and fellow Central Washington University classmates would not have ever guessed he would have traveled multiple times in the past two years to this smaller city located at the southern coast of Vietnam, bordering the South China Sea. For most travelers it is a popular destination for those in search of sprawling beaches, scuba diving, and Vietnamese cuisine, but for Holzberger the destination is where he visits one of our plants that processes Orca Bay Yellowfin Tuna (Ahi). The surrounding Western Pacific is a “hotbed” for Ahi and Orca Bay has sourced the omega-3 rich fish from Vietnam for over 15 years. All of the fish is handline-caught, a fishing method recognized by Monterey Bay Aquarium as a ‘Best Choice’ practice for wild caught seafood. During his frequent visits to Nha Trang, Mike sits and meets with the plant’s quality assurance, sales, and plant managers to monitor product quality, ensure dolphin-safe practices, and discuss new product potential.

Yellowfin Tuna is a huge staple of our Orca Bay line-up. Our steaks and Teriyaki Style Ahi Tuna Seafood Burgers are available in retail stores and on Orca Direct, our new online store! Try Mike’s favorite recipe below:

Mike’s Ahi Tuna Melt Sandwich

4 oz Orca Bay Yellowfin Tuna, cooked

1/8 cup of mayonnaise

2 Tbsp. of mustard

2 slices of sharp cheddar cheese

2 slices of thickly sliced white bread (healthier option: whole wheat)

2 Tbsp. butter

Optional: thick slice of tomato, 1 leaf of better lettuce

Flake cooked yellowfin tuna with fork, carefully removing any pinbones. Add mayonnaise and mustard to flaked tuna and set aside. Spread butter onto bread slices and place butter side up on tray. Add cheese on each slice of bread, then on one add tuna mixture. Place tray into toaster oven or conventional oven until cheese is melted. Remove from oven and add tomato and lettuce on top of the tuna and top with the other slice of bread



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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