Where do our Fish come from?

Quote from Paul Greenberg, Sunday June 20, 2014 in the NY Times:

“We can have no more intimate relationship with our environment than to eat from it. During the last century that intimacy has been lost, and with it our pathway to one of the most healthful American foods. It is our obligation to reclaim this intimacy. This requires us not just to eat local seafood; it requires the establishment of a working relationship with our marine environment. It means, in short, making seafood not only central to personal health, but critical to the larger health of the nation.”

Click here to view the entire article.
Triad Unveils New Packaging

Triad Fisheries announces new packaging for their frozen Salmon.



Rodney Strong Winemaker Dinner


"2013 American Winery of the Year" - Wine Enthusiast with Winemaker Rick Sayre & Chef Russell Lowell April 10th, 2014  7 pm

Dinner Menu

Smoked Chicken Quesadilla with Avocado Salsa paired with 2012 Estate Chalk Hill Chardonnay

Grilled Triad Salmon with Basil Butter

paired with 2012 Estate Russian River Pinot Noir 90 points Wine Enthusiast

Duck Confit Risotto with Roasted Poblano Peppers

paired with 2010 Symmetry Meritage 91 points Robert Parker's Wine Advocate

New York Steak with Bleu Cheese and Demi Glace

paired with 2010 Alexander Crown Vineyard Cabernet Sauvignon 92 points Wine Enthusiast

Chocolate Cinnamon Torte

paired with 2008 Gentlemen's Port.


Russell's features fine seafood from Triad Fisheries.

For more information about Russell Lowell and Russell’s in Bothell WA:  http://www.russelllowell.com/

Russell's Wins Presigious Award


Bothell, Washington — Feb 2nd 2014 - Triad Fisheries, congratulates Russell's in Bothel WA for winning Washington State Wine's "Independant Restuarant of the Year" award.

Russell's features fine seafood from Triad Fisheries.

The 12th Washington State Wine Awards took place January 28th. For more information: Click here.

For more information about Russell Lowell and Russell’s in Bothell WA:  http://www.russelllowell.com/

Triad Earns Global Trust Certification

globaltrustlogosmlMay 30th 2013 - Triad Fisheries has successfully passed FAO- Based Responsible Fisheries Management, Chain of Custody Standard Audit



Click here to view the certification letter.


Triad wins First Place in Symphony of Seafood

Triad takes first place in the Foodservice division of the Symphony of Seafood 2013.

Triad also won the People's Choice Award for its Sablefish "Unagi Style".


Read Intrafish article on Triad


Triad Celebrates 35 Years

Bothell, Washington — July 24th - Today, Triad Fisheries celebrated its 35th year as the industry leader in delivering exquisite, world-renowned seafood. The award-winning seafood company has earned much of this reputation through its featured Bruce Gore label of troll caught wild Alaskan salmon.

“35 years ago, our founder Bruce Gore pioneered a groundbreaking method for catching the highest quality salmon on the market,” said Mark Tupper, president of Triad Fisheries. “It’s the same process our elite group of dedicated fishermen throughout Southeast Alaska adhere to today.”

Read the entire Press Release.



Triad Salmon Available in Seattle Markets


Bothell, Washington — Jan 24th 2014 - Triad Fisheries, announces that its Bruce Gore label of troll caught wild Alaskan salmon is on sale this week at Town & Country Stores in Seattle WA USA.

Halibut market shrink boosts little-known whitefish species

Alaska supplier makes room for lingcod promotions as Seattle businesses gobble it up

Lingcod exports from the United States have increased substantially in the past few years, rising from 7,021 kilos during the first nine months of last year to 40,192 kilos during the same time period this year, with the value rising right along with it to $100,303 (€78,265), according to the National Marine Fisheries Service. Although the overall value of lingcod exports may not come close to being able to compete with halibut, which made $38.6 million (€30.12 million) for US exporters during the same time period, it is certainly faring better. The US halibut export value declined 41 percent year-on-year during the first nine months of the year.

Mark Tupper, president of Triad Fisheries, is one of many buyers scaling back his purchasing of halibut in preference of different species, and for him, lingcod is it.

Doing Business with a Handshake to Market Perfect Fish

Mark Tupper, Triad Fisheries, does business the old-fashioned way: “I pay the fishermen as I sell the fish. Business is done with honor and with a handshake.” The fishermen are independent agents that fish for a brand. While no money is exchanged up front, Tupper is responsible to get the best price possible for the catch.

Take a look inside Triad Fisheries processing plant here

Read the complete Goodfood World article about Triad Fisheries here

Jay Barrett of KMXT 100.1 FM interviews Triad President Mark Tupper
Triad Fisheries of Bothell, Washington; is the first company to be given ASMI's new sustainability seal of approval. The Alaska Seafood Marketing Institute awarded the "Alaska Seafood Responsible Fisheries Certification" earlier this month. Listen to entire interview here
Triad Wins 2nd Place at Symphony of Seafood
Triad takes second place in the Foodservice division of the Symphony of Seafood
with its Ivory King Salmon Sashimi


Triad Fisheries featured in '425 Magazine'

August 2010

Triad Fisheries was featured in the July/August 2010 issue of the 425 Magazine. The article labeled "Caught up in Quality" went on to say the following:

"Triad Fisheries in Bothell believes in keeping fish fresh.The company supplies Bruce Gore wild Alaskan salmon that are frozen to at least negative 30 degrees within 90 minutes of being caught with a hook-and-line method, minimizing stress on the fish.

After freezing the salmon, fishermen hand-clip the fish in fresh water to create a protective glaze keeping the fish safe from dehydration. Bruce Gore is based out of Bothell can be ordered at Purple Cafe in Bellevue, Kirkland, and Woodinville.


To view the featured article, please click here

SeafoodSource.com Interviews Mark Tupper

Mark Tupper, from Triad Fisheries was interviewed by SeafoodSource.com to comment on the merits of Frozen vs. Fresh.

To read the articles, please click the following:

Triad Fisheries - Bloomberg Radio

"Keeping them calm is the key to great taste." Mark Tupper, president of Triad Fisheries in an interview on Bloomberg Radio

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Restaurant Business

“The purpose of freezing seafood with today’s freezing technology, is to make frozen seafood products as good as fresh seafood at it’s best,

and a lot better than fresh seafood at it’s worst.”

Eugene J. Connors

Seafood Marketing Specialist


At "Deutsche See", Germany’s market and quality leader for fish and seafood, fish and seafood products are called "sashimi grade", when they are perfectly and safely suited to be eaten raw. This includes that they have been deep frozen under perfect conditions regarding temperature and hygiene standards and that they strictly match certain high standard microbiological criteria (such as total absence of listeria, monocytogenes, salmonellae and vibrios). The products are constantly checked by "Deutsch See’s” own quality insurance department with help of highest standard techniques.

Antje de Vries
"Deutsche See" GmbH




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