Due to the COVID-19 outbreak we are no longer accepting or fulfilling NATIONAL orders for the time being.

If you are looking for New York City Grocery Delivery please click here.


Join our mailing list to receive 10% off your first order!


Kitchen Notebook

February 13, 2021

Patagonia Provisions Tinned Fish


Info Sourced from Patagonia Provisions 
Photo credit: Amy Kumler


It took Patagonia Provisions years of diligent research and guidance from conservation experts to solve one of the most complex food sourcing challenges in the world: salmon fisheries.

Patagonia uses stringent criteria developed with the Wild Fish Conservancy to source three types of salmon. Some of the criteria include:

  • wild, self-sustaining populations rather than hatchery stocks or net-pen fish farms;
  • place-based fisheries where sound science can assess fish population status and needs;
  • specific, scientifically identified populations that can sustain harvest;
  • fisheries that use technique, location or timing to minimize bycatch.

What is a place-based fishery? While most industrial salmon harvest happens in the open ocean, where many different stocks mix, place-based fisheries are conducted in or near rivers of origin, where the salmon were born and will return. Place-based fisheries help responsibly target wild salmon populations that can sustain harvest.

 All Patagonia Provisions salmon will be marketed with full transparency, including packaging that names species, harvest location and type of gear used.



Plump, meaty, mild-tasting Atlantic mackerel give us a flavorful way to eat lower on the ocean food chain and ease pressure on tuna and swordfish. Choosing these small, schooling fish also lets us avoid high levels of mercury and other toxins found in larger fish. Atlantic mackerel are caught by hook and line to minimize bycatch and maximize quality, while supporting a community of traditional small-boat fishermen in Santoña, Spain. 



Mussels feed on microscopic plankton, improving the quality of the surrounding water. Patagonia’s EU organic mussels come from the Ria de Arousa estuary in Galicia, northern Spain, where they’re grown on long underwater ropes descending from bateas, or wooden rafts.The families who grow, haul up and harvest these mussels have been doing so for generations, working the rhythms of the tides. Nearby, Conservas Antonio Perez Lafuente, in business for well over a century, seasons and packs the plump, briny-sweet bivalves for us. 


features non recipe

Leave a comment

Comments will be approved before showing up.



Recipes You Will Love