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2

Locations

12

Number of Fishermen Sourced From

12

Years in Business

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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Species Offered

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

The value statements outlined below aim to create a higher level of accountability and trust, both internally within the network and externally to the public, in order to advance the movement of Community Supported Fisheries (CSF) and like-minded community-based seafood operations.

  • Community-Based Fisheries
  • Fair Access
  • Fair Price
  • Eating with the Ecosystem
  • Traceable and Simple Supply Chains
  • Catch and Handle with Honor
  • Community and Ecosystem Based Fisheries Management
  • Honoring the Ocean
  • Creativity and Collaboration

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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.