by Anna Nelson – Back in 2018, we shared a short blog about Fishermen Direct Seafood—one of the most trusted names in Pacific-caught seafood on the Oregon Coast. That post focused on their role in the community and their commitment to small-boat fisheries. It’s still a good read (you can find it here if you’re curious), but we felt like it was time for something more.
Why? Because Fishermen Direct isn’t just a vendor—we see them as the heart of what we support at OtterBee’s. They’re a shining example of what local, sustainable food production can look like when it’s rooted in relationships and respect. Their work supports wild fisheries, coastal communities, and food systems that keep both people and ecosystems in mind. They embody the kind of thoughtful sourcing we care most about, and we’re proud to carry their seafood—especially their Oregon pink shrimp.
This post is a closer look at what they do, how they do it, and why it still matters.
A Cannery Comeback
Fishermen Direct started in 1998, when four working fishermen—John Wilson, Jeff Werner, Scott Boley, and Dixie Boley—took over a shuttered cannery on the banks of the Rogue River in Gold Beach, Oregon. It was a gamble. The seafood industry was already shifting toward consolidation and global sourcing, with fewer options for independent fishers and fewer guarantees for quality or traceability.
But the founders of Fishermen Direct had a different idea. They believed there was still a place for small-boat, locally landed seafood—caught by people who live in the communities they feed. So they built a new kind of operation. Not a boutique, and not a warehouse—something in between. A working fish hub where product could be landed, sorted, processed, and shipped within hours, not days. A place where the crew knew the boats, the fish, and each other.
Today, the old cannery is still operating as a full-service seafood hub in Gold Beach—with onsite freezers, live crab tanks, and a smokehouse-style cooler for smoked fish—supporting fishermen and delivering fresh, frozen, and smoked seafood directly to customers. Everything they sell is either fresh, frozen, or smoked on site—and all of it is traceable to specific landings and seasons.
Fishing with the Seasons
What you’ll find at Fishermen Direct depends on what’s in season and what the ocean allows. Spring often brings the first runs of Chinook and black cod (also known as “sable fish”). Summer might mean scallops, lingcod, and albacore tuna. In fall and winter, the focus shifts to Dungeness crab, halibut, and oysters. Every species they offer comes from the waters of the Pacific Northwest—mostly within a few hundred miles of their dock.
They don’t aim to stock every possible item year-round. Instead, they work with the tides and the temperature, offering what’s available and best at any given moment. It’s a model that rewards patience, curiosity, and respect for the ecosystem.
Which brings us to shrimp.
Oregon Pink Shrimp: Small, Sustainable, and Seriously Good
Among all the seafood products they handle, Oregon pink shrimp might be the most quietly impressive. These tiny, cold-water shrimp—also called salad shrimp—are harvested off the Oregon coast between April and October. They’re known for their mild sweetness, tender bite, and versatility. But what really sets them apart is how they’re caught.
The Oregon pink shrimp fishery was the first shrimp fishery in the world to be certified by the Marine Stewardship Council (MSC) back in 2007. That’s not just a stamp of approval—it’s proof of how carefully this fishery is managed. Boats operate only in-season, use bycatch reduction devices (BRDs) and LED-lit trawl nets, and follow strict size and volume guidelines to avoid overharvesting. Bycatch (the accidental capture of non-target species) is consistently under 5%—a remarkably low number for any commercial fishery.
Once landed, the shrimp are quickly cooked, peeled, and flash-frozen. The result is a product that’s shelf-stable without being shelf-worn. The flavor is clean and oceanic, with none of the overly briny or rubbery texture that plagues imported shrimp. And because they’re already cooked, they’re endlessly convenient. Thaw them and toss into pasta, tacos, omelets, stir-fries, rice bowls, salads—or just eat them cold with a squeeze of lemon.
Why OtterBee’s Carries Them
When we choose products to stock at OtterBee’s Market, we’re always thinking about a few things: Is it grown or harvested in our region? Does it support a local farmer, fisher, or producer? Is it sustainable—not just environmentally, but economically and socially too?
Fishermen Direct checks every one of those boxes. And their Oregon pink shrimp in particular represents exactly the kind of food we want to put into people’s hands: responsibly harvested, nutritionally solid, and genuinely delicious. We also love that it’s freezer-friendly and pre-cooked—perfect for quick meals on busy days.
So yes, it might be one of the smallest items in our seafood rotation, but it’s also one of the most meaningful.
The Bigger Picture
The story of Fishermen Direct is about more than shrimp—or salmon, or crab, or any one product. It’s about what can happen when people stay committed to doing things the right way, even as the world around them changes. It’s about building a regional food economy that honors both the land and the sea. And it’s about eating well—not just in terms of flavor, but in terms of values.
We’re proud to partner with them and to offer a taste of their work here at OtterBee’s. Whether you’re tossing pink shrimp into a lunchtime salad or setting out a smoked salmon board for friends, you’re part of something bigger than just dinner.
That’s the kind of seafood story we think is worth telling—and eating.
