For 2017, the Good Food Awards celebrates the sustainable food movement at sea by introducing the preserved fish category! While fish has been previously judged with Charcuterie, we decided it was time to give seafood and shellfish the same attention as edibles of the land. Now the catch from our oceans, lakes, rivers and streams has a platform all its own, with help from Monterey Bay Aquarium Seafood Watch® and Fish Revolution.  To honor the work of chefs experimenting in these waters, we welcome restaurants with in-house curing, smoking and preserving programs to submit their entries. From salmon rillettes to jarred oysters and trout roe, we’re proud to cast our net wider into the responsible fishing community. View full criteria for entry.


Maria Finn is Director of Marketing for Real Good Fish, a Community Supported Fishery on the Monterey Bay. She is also a journalist and author and has been a contributor to the Food & Environmental Reporting Network, Sunset Magazine and many other places. She’s the author of five books, including the TED Book, “The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean.” She spent 8 years working in the Alaska fishing industry, including crewing on an all female salmon boat.  Currently, she lives on a houseboat in Sausalito where she has a native oyster garden and is trying to convince her neighbors that bi-valves make great pets.

Katherine Harris is a gastronome, writer, and adventurer whose interests include fermentation, innovation, and the representation of lived experience in travel writing. As part of the Seedling Projects team in Summer 2014, Katherine assisted with sustainability vetting for new applicants to the Good Food Merchants Guild. A Northern California native with a serious case of wanderlust, Katherine graduated in Fall 2015 with a Master in Food Culture & Communications from the University of Gastronomic Sciences in Bra, Italy. Currently, Katherine is the Executive Assistant to co-owner Cindy Daniel of Healdsburg SHED, a proud member of the Good Food Retailers Collaborative, and contributes educational content to the SHED website.


Nialls Fallon, Founder, Maiden Lane & Founder, Joint Venture
Crystal Sanders, Founder, Fish Revolution
Sandy Sonnenfelt, Prepared Foods & Pasta Program Director, Market Hall Foods & The Pasta Shop


Haven Bourque, Founder, HavenB Media
Jennifer Bushman, Principal, Route to Market
Paul Canales, Owner & Chef, Duende
Tara Duggan, Journalist, San Francisco Chronicle
Paul Greenberg, Author, American Catch & Four Fish 
Clare Leschin-Hoar, Journalist, NPR, The Guardian & EatingWell
Gerald Marzorati, Chief Strategist, Stone Barns Center for Food & Agriculture
Martin Reed, CEO, Blue Sea Labs
Richard Tarlov, Co-Owner, Canyon Market
Sara Wilson, Owner, Market Hall Foods
Tom Worthington, Co-Owner, Monterey Fish Market

Photo via Flickr: Fish Fresh Catch by _PaVan_(CC BY 2.0)