There is no business magazine in the world like Wild Catch.

The wild catch industry is an $11 billion industry in the United States today.

As for the future? Demand is skyrocketing while supply remains relatively static. This simple equation represents an ever-increasing potential for profit.

We know the business: We have published Pacific Fishing magazine – the authoritative voice of North Pacific commercial fishing – for 27 years. To this expertise, we have drawn editors and writers with a broad experience base in seafood wholesale, retail and regional cuisine. A list of our correspondents reads like a roadmap. We have experts on the spot, writing about what they know.

Our primary audience is best represented by the businesses closest to the ultimate consumer: food service buyers, chefs, and buyers for retail fish cases. These folks listen to their customers, educate their customers, and make buying decisions based on both.

Our primary job is: Telling our target readers what they need to know about wild catch seafood. Just a few of the topics we covered in recent issues:
Squid: What the experts demand in squid they’d eat at home.
Grouper: Yes, you can still buy sustainable – and delicious – grouper.
Holiday Seafood: A countdown of the many ethic and religious observances – and how seafood merchants can help meet their culinary needs.
Caviar: Caspian is out; here’s what’s in.
Northern Shrimp: Cold-water fresh and tasty.
Bivalves: Winter is the best time for oysters, clams, and mussels.
The Best Scallops: Diver harvested.

Here’s the Key: We tell our target readers what they need to know to help them sell more seafood knowledgably, skillfully, and culturally.