Farmed Fish Does Not Have a Place at Duke's

By Duke Moscrip | October 11, 2018

The Farmed Salmon Fad Back in the 90’s a hot new trend was sweeping the restaurant industry: farmed salmon. The farmed fish companies promised restaurants consistent access to quality salmon, with no difference between wild-caught fish and their product. The idea of a streamlined delivery system for high-caliber salmon with no apparent drawbacks took the…

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Tasty Mexican Prawns from Responsible Fishermen

By Duke Moscrip | May 2, 2018
Pacific prawns

by Duke Moscrip Handled With Care At Duke’s, exceptional quality is our top priority. If food is headed to our kitchens, you can bet that I have invested a lot of time and energy into sourcing it. I search long and hard to ensure I am providing my customers with the best-tasting and most sustainable…

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Duke’s and Stewardship Partners, a “Dirty” and Delicious Partnership

By Amy Waeschle | March 28, 2018 |
Stewardship Partners - Duke

By Amy Waeschle Where can you go where sipping delicious wine saves salmon? For the month of April, Duke’s! Duke’s partners with Stewardship Partners, a non-profit organization helping to promote “salmon-safe” farming practices. “Things like switching to drip irrigation, which saves water, and tricking pests into eating something else, which reduces their dependency on pesticides,”…

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Where have all the Salmon Gone? Smart Catch Knows.

By Duke Moscrip | February 1, 2018 |

That wild salmon populations are disappearing can no longer be ignored. It’s my passion to save salmon for future generations, not just so we can serve it to our guests at Duke’s, but because it is the treasure of the Pacific Northwest. This post is not going to preach to you or spew out fact…

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