Oregon Ocean Cluster in Action
collaboration in action
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collaboration in action 〰️
A lot has happened since the 2025 Blue Foods Forum.
From big picture policy and circular economics, to creative on-the-ground projects and cutting-edge research – Oregon is coming together not only for the future of our coastal food systems, but for the resilience of our entire economy.
Leading up to the second annual event (the Seafaring Speakeasy and Blue Foods Forum Symposium, February 1-2 in Portland), we’re highlighting projects that took shape through last year’s conversations — and are now moving from idea to impact.
TRE-FIN takes a 100% Fish approach to AlbacOre Tuna
For decades, many cuts of Pacific albacore tuna have been underutilized in U.S. markets. One of those cuts — the belly, known as ventresca — is rich in omega-3s, naturally fatty, and considered a delicacy in European cuisines.
The question this raised within the context of Oregon’s blue foods ecosystem is similar to so many of our ocean resources: What would it take to use the whole fish — and build value locally while doing it?
The answer, as it turns out, required an entire network of people who believed in the potential of 100% fish utilization.
Collaboration in action
Sparked by collaboration between fishermen, processors, chefs, researchers, and food innovators — many of whom connected through Blue Foods Forum conversations — this project brought together James Beard Award-winning chef Vitaly Paley, OSU’s Food Innovation Center in Portland, OSU’s Seafood Lab in Astoria, regional producers like Durant Olive Mill, and processing partners along the coast.
What followed was years of testing, regulatory navigation, and problem-solving — including the challenge of finding a regional co-packer willing and able to work with glass packaging. That barrier ultimately led to a new partnership with Tillamook Bay Cannery in Garibaldi, which opened the door to local processing and production at scale.
Celebrating the win
Today, Pacific albacore ventresca — preserved in Oregon olive oil and developed in collaboration with Oregon chefs and researchers — is officially in market. It’s a premium product built on a simple principle: 100% utilization, regional value creation, and collaboration across sectors.
There are three flavors developed by Chef Paley, and they make the perfect hostess gift for the holidays. Learn more about Tre-Fin’s story here.
WHERE WE’RE HEADED
Projects like this are a testament to the creativity, passion, and ingenuity of our region.
The people who work inside this ecosystem know that it is endlessly diverse, touching every sector of our economy: fishing and farming, tourism, technology, art, procurement, distribution, education, healthcare, and so much more. All these sectors are colliding in a pivotal point in the Blue Foods movement, and momentum is on our side. Now is the time to forge strong partnerships that strengthen our local food systems.
By meeting ahead of the year’s growing and harvesting season, the Blue Foods Forum gives investors and businesses an opportunity to dream big, and take action for the future of Oregon's food future.
Make sure you are in the room.
Register for the Seafaring Speakeasy here.
Register for the Blue Foods Symposium here.
