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About Olympic Culinary Loop

The Olympic Peninsula's local cuisine is flavored by the region’s diverse microclimates, coastal proximity, and Native American heritage. Sustainable, locally grown and harvested fruits, vegetables, herbs, and bountiful native sea fare, offer boat-to-table and farm-to-table experiences with a unique sense of place.


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Seafood Offered

, Salmon, Clams, Oysters, Crab, Squid, Halibut, Rockfish, Tuna, Seaweed, Mussles, Geoduck, Razor Clams, Smelt, Sablefish, Herring, Steelhead, Shrimp

2

Locations

12

Number of Fishermen Sourced From

18

Years in Business

Our “values in action” reflect how members of our network implement our core values in practice. Through the intentional work of LCN and applying the core values, these elements emerge. The values in action are not meant to be criteria or requirements for network members, but instead help describe how we will achieve our mission and vision and help anchor and guide our work.

  • Catch and Handle with Honor
  • Community-Based Fisheries
  • Eating with the Ecosystem
  • Equitable Seafood Systems
  • Fair Access
  • Fair Pricing
  • Holistic Fisheries Management
  • Honoring Our Ecosystems
  • Learning Through Exchange
  • Traceable and Simple Supply Chains

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Olympic Culinary Loop (OCL) is the primary Tourism & Economic Advisory Seat on NOAA's Olympic Coast National Marine Sanctuary Advisory Committee. As well as a founding board member of Eat Local First - Olympic Peninsula. We are dedicated to education and the advancement of local and sustainable agua and ag farming practices.
An emerging NOAA Blue Star Economy initiative spearheaded by OCL is directed towards the hospitality industry's reduction of microplastics into the waste stream, as they eventually contaminate the water column and impact fisheries. This consumer and industry education effort is combined with our ongoing work of supporting the NOAA's Olympic Coast National Marine Sanctuary as the Sentinal site for OA (Ocean Acidification) research.