Sustainable Seafood at Ray’s

Did you know that 90 percent of the world’s fisheries are either fully fished or overfished? Ray’s Boathouse and Café has been committed to sustainable seafood practices since we opened 42 years ago as a local seafood restaurant in Ballard. We have always prided ourselves on purchasing from local fisherman and family-owned businesses that care about preserving the oceans and our eco-system ever since.

Being sustainable takes careful research, time and dedication. To help us make the best, most sustainable purchasing choices, Ray’s has partnered with Smart Catch, a Paul G. Allen company, that helps chefs and restaurants ensure that they are sourcing the best product for our planet and you, our loyal guests.

Learn more about Smart Catch and what they are doing to help the world’s seafood populations at smartcatch.fish and ask a Ray’s team member more about it next time you come in to the Boathouse or Café. Then bring your family, friends and out-of-town guests to dine sustainably at Seattle’s best seafood restaurant!

What is Smart Catch:

• A new sustainable seafood program created with chefs for chefs to recognize restaurants working toward ensuring an abundant supply of seafood for generations to come
• A simple way for diners to show their support of restaurants who are thinking beyond their menus
• A way for everyone to simply make a difference in keeping our oceans sustainable

On July 12^th Ray’s had the pleasuring of taking part in the first Smart Catch pop-up dinner at the Olympic Sculpture Park with Ray’s Executive Chef Paul Duncan, serving sustainable seafood dishes alongside Chef Tamara Murphy of Terra Plata and Chef Ignacio Reyna of Agua Verde.

A few photos from the pop up event!

Grilled King Salmon, beet confit, kalamata salsa, heirloom tomato

Chefs Tamara Murphy, Ignacio Reyna & Paul Duncan

Pop-up dinner menu