Little Fish Co.

Laura Little and her husband purchased their first commercial boat in 2005 from Mike and Yvette Hudson. “We got stuck with a load of king salmon and had no buyer so we frantically called around and decided to take our catch to foothill farmers markets whereupon we sold out. That was the beginning of our family business. Our daughter, Cheyenne, then 6 was selling alongside us. Our business grew and now 15 years later our granddaughter is now helping! We have some wonderful employees whom we could not do this without who are as passionate about bringing fresh, wild and local fish to market. Our customers have relied on us for their family meals for over 15 years now. We have been fortunate to grow our business with these people. We’re now on our third boat, F.V. Ingot out of San Francisco. We have expanded our fisheries to include King Salmon, Blackcod, Dungeness Crab, Local Halibut, Lingcod regularly. Fishing is our family’s passion!”

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Markets:South Berkeley (Tuesday)North Berkeley (Thursday)Downtown Berkeley (Saturday)Season:
Year-RoundFarmer's Name: Laura Little
Grass Valley, CA, CA
Website: http://www.wildlittlefish.comWater Source: Pacific OceanOrganic Certification: There are no organic standards for wild fisheries. All of the fish caught and sold by Little 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.