Why Oregon seafood is hard to find at local markets

Black cod hauled aboard the Michelle Ann—about 3,000 to 5,000 pounds per trip—illustrates the Oregon seafood paradox. Captain Poggy Lapham, who has fished commercially for 19 years, says much of what Oregon lands is exported, with Japan the main buyer and most fish shipped abroad, while only a small portion is processed in Portland for domestic distribution. Local retailers and restaurants say sourcing Oregon catch can still be difficult. Ryan Rogers at Fisherman’s Market in Eugene notes that American seafood can be cost-prohibitive, forcing tradeoffs between freshness and margins. Economist Hans Radtke adds that lower, seasonal, and inconsistent local demand—plus the need for portion-controlled, frozen, year-round supply—limits what stays on shelves.