Hudson Fish

Yvette & Michael Hudson

Owners Mike and Yvette Hudson like to say that, “Hudson Fish Co. is your local link in the food chain.” All of the fish that Mike and Yvette sell is fish that they have caught themselves, or that they have purchased from other small, independently operated boats on the West Coast. They only catch and source wild fish that has been caught in a sustainable manner, using hook & line and trapping methods. Both partners are actively involved in a multitude of issues surrounding the sustainability and restoration of our salmon runs. They serve as Directors on the Board of the Small Boat Commercial Salmon Fishermen’s Association, and advocate for the future of our oceans through involvement with a number of environmental organizations, such as the Institute for Fisheries Resources and the Coastal Alliance for Aquaculture Reform.

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Markets:North Berkeley (Thursday)Downtown Berkeley (Saturday)Season:
Year-RoundProduct: Troll-caught, wild fish, including California Halibut, Albacore Tuna, Black Cod, Sea Bass, Rockfish, King Salmon, and Ocean Perch, in addition to prawns, shrimp, and Dungeness crabFarmer's Name: Yvette & Michael HudsonMailing Address: P.O. Box 2193
Berkeley, CA, CA 94702
Email: yvette@hudsonfish
Phone: (510) 528-8686
Website: http://www.hudsonfish.comFarm Location:
Berkeley, Alameda County, CADistance From Berkeley:
California coastWater Source: Pacific OceanAbout the Farm:
Hudson Fish Co. is owned and managed by Mike and Yvette Hudson.Organic Certification: There are no organic standards for wild fisheries. All of the fish caught and sold by Hudson Fish are listed on the Monterey Bay Aquarium’s Seafood Watch list under ‘Best Choice’ or ‘Good Alternative’ classifications.Animal Care Practices: All fish are caught with hook & line and traps, never with nets. This assures the best quality fish, both because the fish reach the boat alive and because they are not bruised or damaged by the nets. These methods also mean that there is minimal damage to non-target species or to the ocean floor. Once caught, the fish are immediately bled, gilled and gutted, then refrigerated and stored at 34 degrees F before returning to port.