Sustainable Practices
February 3, 2010
Susanne Freidberg, author of Fresh: A Perishable History, recently completed a study examining Loki’s sustainability practices. She focuses on transportation methods after harvest, an aspect of sustainability that often goes ignored. Loki’s recent switch to transporting fish via ferry rather than air was found to significantly reduce our carbon footprint. You can download the paper on our Scrapbook page.
Ray’s Boathouse
January 25, 2010
Ray’s Boathouse, one of our seasonal restaurant partners, is hosting a year of once-a-month dinners featuring sustainable food producers. Loki Fish Co. will be kicking off the year in February at the Farmers Market Fishers dinner. Our Sockeye (with apple, horseradish, root vegetables, and rosemary gastrique) and pickled Coho (with radish, daikon, scallion, and miso soup) will be paired with some delicious St. Jude’s Tuna. Visit Ray’s website for more information. See you there!
New Year, New Online Store!
January 7, 2010
Our resolution this year was to provide a wider range of products and better shipping options for you, so we did an overhaul of the online store. Newly available products include ikura, flash-frozen fillets, our famous smoked salmon spread, and even whole fish. Check out our Twitter for a special coupon. Happy holidays from the Loki Fish family!
