This Week at the Market: Two Oceans Seafoods

We're always glad to see Gaylord Clark of Two Oceans Seafoods. In 2003, after 18 years living and working in the Pacific Northwest, Gaylord and his wife, Lee Ann, returned with their two daughters from Seattle to the family farm outside of Baltimore. In the same year, they started the company which has become Two Oceans True Foods, Inc. At the heart of the company are two distinct businesses with a common purpose: healthy, sustainable foods of the highest quality. With that purpose in mind, the farm grows heritage and broad-breasted turkeys and free-range chickens for meat and eggs; and the seafood business which derives from Gaylord’s thirty-year involvement in commercial fisheries on both the East and West coasts. He continues to participate in the commercial salmon fisheries with our vessel, the Jack of Hearts, in Bristol Bay, Alaska, home to the world’s largest, sustainable wild sockeye runs.

Gaylord brings delicious salmon, smoked salmon, mahi mahi, halibut, ahi, scallops, chesapeake rockfish, and cod, as well as free-range chicken and eggs, olive oils, vinegars, and honey to us -- make sure to stop by and stock up at Two Oceans -- lots of good food for grilling! 

Need some recipe ideas for fish? Visit us on Pinterest.