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A Local Seafood Giant is Getting Into the Food Truck Game

Ballard-based Trident Seafoods rolled out its food truck the Fork & Fin for the first time last weekend.

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Since the onset of America’s food truck craze, the mobile kitchens have been used as restaurant incubators. Oftentimes, aspiring restaurateurs literally test drive their concept with taproom and street fest crowds before plunking down even more startup cash on a sit-down joint.

Less conventional is it to see a big-money company scale down to sling boat food out of a retrofitted FedEx truck. But Seattle-based Trident Seafoods hasn’t always done things the conventional way. While becoming a billion-dollar company supplying fish to Costco and Safeway, among others, Trident has kept a relatively low profile in its hometown. That changed last Sunday, at least slightly, when the seafood titan debuted its new food truck at the Seahawks game.

The Fork & Fin rolled out its menu of fish tacos, fish and chips, and less traditional dishes like a barbeque fish burger and something billed as peanut butter and jelly fish sticks (it looks better than it sounds). Add a couple sauces and sides of slaw and furikake ranch fries, and you have the makings of a solid on-the-fly meal.

While it doesn’t bear the Trident name, the Fork & Fin feels like an extension of its mission to promote Alaskan pollock. Each dish is made with the firm, white fish it touts as “cod’s delicious cousin” (though you can upgrade the burger to salmon for a buck).

According to the Seattle Times, the 44-year-old company is heavily invested in pollock, having built an Alaskan plant capable of handling 3 million pounds of fish per day. A few years ago, the pollock market hit a rough patch when Russia sharply increased its production. Trident CEO Joe Bundrant, son of founder Chuck Bundrant, is apparently hellbent on pushing the fish.

“I will tell you that is my laser focus of the last four years. We have got to get more people eating more wild Alaska pollock in more ways — more often, globally,” he told the Times.

At any rate, Seahawks fans who care not for Trident’s bottom line will have another grub option during this weekend’s tilt. Fork & Fin will be parked inside CenturyLink Field’s north entrance from 11 a.m. until the end of Sunday’s game against Washington.

 

Opening Night: Is Ethan Stowell’s Cut Club Happy Hour Going to Solve the Affordability Crisis?

Opening Night: Is Ethan Stowell’s Cut Club Happy Hour Going to Solve the Affordability Crisis?

At Cut Club, the longtime Seattle restaurateur is going old-school, with steaks made for sharing, no service charges, and a happy hour where $12 still buys dinner. 

Cut Club, the new steakhouse inside downtown’s Hotel Max, feels like a restaurant from the not-too-distant past. The menu leans comfortable rather than ambitious or world-spanning. It serves a typical lineup of steak cuts, some traditional sides like oysters, prawn cocktail, and wedge salad, and some cocktails that are between $15 and $20. There’s a…

Outside the Box: Gourmondo Founder Launches Olivina

Outside the Box: Gourmondo Founder Launches Olivina

Alissa Leinonen’s new venture brings her seasonal, Northwest approach to weddings, milestone celebrations, and elevated events.

After 30 years, Alissa Leinonen—founder of renowned catering and box-lunch company, Gourmondo—has launched a new venture. Called Olivina, the new luxury catering and events company focuses on highly personalized, elevated experiences ranging from weddings or other milestone celebrations to corporate gatherings. What started with $4,000 from a refinanced car (and a tiny café in Pike…

7 Washington Fall Festivals Worth the Drive

7 Washington Fall Festivals Worth the Drive

Autumn is back. Celebrate with fresh-hop beer, apple harvests, returning salmon, cranberries, and more. 

Explore 7 fun Washington fall festivals worth the drive, from Leavenworth's Autumn Leaf Festival and Issaquah Salmon Days to CrabFest and Fresh Hop Ale.

Restaurant Roundup: Brunch With a Side of History, Cardamom Lattes, and Chiew Chiew

Restaurant Roundup: Brunch With a Side of History, Cardamom Lattes, and Chiew Chiew

Here’s what was served up recently in the Emerald City.

Hope you’re hungry for a history lesson. Oliver’s, the cocktail lounge inside downtown’s Mayflower Park Hotel, was a Bartell Drugs store during Prohibition before becoming the city’s first hotel bar in the late 1940s—the Carousel Room, named for the carousel horses hung from the ceiling. When Washington repealed the rule forbidding the service of hard…