We are always looking for inspiration for new products to bring in; whether it's individual spices, herbs or chiles and more recently even nuts, dried fruit and ancient grains. But, I have to admit, what really gets me excited is trying to come up with a new seasoning blend. Sometimes seasoning blend inspiration comes from something that I have read, and that was the case for this one as I was reading about Seattle's Pike Place Fish Market.

The three cities that immediately come to most people’s mind when thinking about Pacific Northwestern seafood is Seattle, Victoria and Vancouver. All three of these cities are between 71-143 miles apart.

The History of Pacific Northwest Seafood

The Northwest Coast was home to North American Indians that lived in various clans or tribes (that numbered more than 30 in total) and had a total native population of about 250,000. These indigenous people lived along the Pacific Coast from southern Alaska to northern California up into Washington state and coastal British Columbia. There were plenty of food sources for them to hunt from the dense forests, but it was the sea where they got their most plentiful food supply. These various tribes would carve massive canoes from cedar trees, and these canoes were able to hold up to 20 fisherman or warriors, as well as substantial amounts of fish.

The indigenous people of the Northwest Coast learned to master the area's natural waterways and became very skilled fishermen; enjoying various types of fish including salmon, halibut, smelt, crabs, clams, oysters and mussels. Many tribes were known to hold a yearly feast, known as The First Salmon, honoring the bountiful salmon haul, which was one of their most abundant food sources.

European colonial interests began sending expeditions to explore the west coast by railway beginning in the early 1500s, when Spanish seafarers reached the Isthmus of Panama. This was followed throughout the 16th and 17th centuries by more Spanish exploration up the coast, as well as English expeditions.

Chinese immigrant workers were vital in the construction of these rail lines, and today both San Francisco and Vancouver have the largest Chinatown districts on the West Coast, bringing with them the influence of Asian flavors and cooking styles such as stir fry.

As these diverse cultures came into contact with each other, new ingredients and cooking methods were introduced as cooks adapted and adopted new methods.

It’s in this innovative style that the flavors of the Pacific Northwest can be best understood. A hybrid cuisine has emerged, blending traditional techniques with fresh local and seasonal ingredients. The cooking style of the Pacific Northwest is today both traditional and modern, and it also carries a substantial Asian flavor. Salmon, Dungeness crab, spot prawns and a variety of clams are very much identified with the cuisine of the Pacific Northwest, and it also draws heavily on the strong Native American presence in the region.

Of Course There’s Salmon

Not surprisingly, salmon is the seafood that first comes to mind to most outsiders when thinking about this region, and with good reason. Several varieties of salmon (mostly chinook, chum, coho, pink and sockeye) are available and may be prepared easily and quickly, offering rich flavor.

Tourists come to the area looking for salmon prepared in a variety of ways including baked, candied, dried to make jerky, grilled, planked, poached, smoked and used as a base for chowder and soups.

What Makes the Pacific Northwest Unique

What really sets this region apart from others is the quality of the local shellfish. Years of coastal cleanup efforts have helped the populations of shellfish thrive, and the outstanding quality has attracted numerous international travelers who come to the area to experience the spectacular flavor at the source.

The area’s top chefs are always looking for creative ways to serve up the incomparable Dungeness crab, fresh shucked oysters, giant geoducks (a species of very large, edible salt water clams) and succulent sweet spot prawns. But, these chefs will also do amazing things with Albacore tuna, mussels, cod, calamari (squid) and of course multiple types of salmon.

One underlying factor of the Pacific Northwest are today’s increasingly sophisticated diners who are much more sustainability conscious towards over caught fish populations. Want to start a food fight? Talk about the ethics of a fishmonger selling freshwater caught eel.

How to Use

Use our Pacific Northwest Seafood Seasoning on just about anything caught from the ocean, lake, river or stream. We always recommend going a bit light on the seasoning the first time that you use it (you can always add more). We recommend 1-2 teaspoons per lb of seafood.

We like to add about ½ the amount we’re going to use before we bake, grill or roast and then add the remaining half as you let it rest before serving.

Flavor Profile

You’ll pick up the unmistakable flavor of roasted garlic up front with hints of onion, celery and dill.

What's In It

Hand blended from roasted garlic, minced onion, domestic paprika, black pepper, dill, celery seed, parsley, sea salt and lemon peel.

Helpful Hints

If you’re a fan of seafood then you may want to check out or extensive collection that includes - Wild For Salmon, Citrus Seasoning, Adobo Lime Rub and Gulf Coast Bay Seasoning.

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6 Succulent Ways to Cook Salmon
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Cooking Crab Legs

Nutritional Information
Serving Size 1 Teaspoon, Amount Per Serving: Calories 5.0, Fat Cal. 0.9, Total Fat 0.0g (0% DV), Sat. Fat 0g (0% DV), Trans Fat 0g (0% DV), Cholest. 0mg (0% DV), Sodium 44.3g (2% DV), Total Carb. 1g (0% DV), Dietary Fiber 0.3g (1% DV), Sugars 0.3g, Protein 0.2g (0%DV), Vitamin A (3.6% DV), Vitamin C (1.1% DV), Calcium (0.9% DV), Iron (1.9% DV), Percent Daily Values (DV) are based on a 2,000 calorie diet.