Author: Admin

Grundéns Presents: Born From The Bayou

Grundéns and Major League Fishing Bass Pro angler Gerald Spohrer invited California based pro-angler and World Surf League Tour event commentator Todd Kline to experience 72 hours in Gerald’s home state of Louisiana. Ask Todd what they did in Louisiana and he’ll tell you “What didn’t we do in Louisiana”. From Bass Fishing, in-shore fishing, off-shore fishing, freshwater fishing and saltwater fishing to craw fish-boils and frogging, they did it all. Gerald also takes time to show Todd around the famous French Quarter and the Louisiana State Museum, reflecting on the devastation of Hurricane Katrina and acknowledging how this natural disaster brought the local community together and demonstrated how resilient they truly are.

How to Shuck and Grill an Oyster

Ever wonder how to shuck and grill an oyster like an expert chef? Let our friends at Hog Island Oyster Co show you how to get the job done and impress your friends with these tasty morsels from the Tamales Bay, CA.

Nestled in the stunning Tomales Bay about 50 miles north of San Francisco, Hog Island Oyster Company is a truly unique farm to plate experience. At the leading edge of sustainability, Hog Island grow all 5 oyster species in their state-of-the-art facility and distribute throughout the Bay Area and online.

How To: Shuck an oyster with Hog Island Oyster Co.

Hog Island Oyster Company Farm Chef Jaime walks you through the steps on the proper way to shuck an oyster.

How To: Grill an oyster with Hog Island Oyster Co.

Your mouth will be watering over this simple and delicious oyster grilling recipe. Let Hog Island Oyster Company Farm Chef Jaime show you how it is done. Enjoy!

Grundéns Presents: Hog Island Oyster Co.

Nestled in the stunning Tomales Bay about 50 miles north of San Francisco, Hog Island Oyster Company is a truly unique farm to plate experience. At the leading edge of sustainability, Hog Island grows all 5 oyster species in their state-of-the-art facility and distributes throughout the Bay Area and online.

Grundéns Presents: Unforgettable Virginia

Published Scientist, highly accomplished angler and Co-Captain of Gatecrasher Fishing Adventures, Virginia Salvador is the second only female captain on the front row of legendary Fishermans Wharf in San Francisco. Together with Captain Zack Medina, Gatecrasher offers anglers a unique experience by being the only catch and release charter operation for White Sturgeon in California. Gatecrasher view fish populations as a delicate resource with everyone sharing ownership to ensure its ongoing sustainability. Operating out of Fishermans Wharf makes their operation even more special and in the words of Captain Salvador ” I feel like I’m walking in the steps of generations of fisherman before me, its a nook of history that stays very consistent”.

Grundéns Presents: Part 1 & 2 Bear Flag. The Daily Catch

Ask anyone at Bear Flag Fish Company what their restaurant concept is and they’ll proudly tell you that they’re “different”. Its not just the fact they make the most sublime fish tacos you’ve ever tasted or poke that melts in your mouth, but the crew at Bear Flag are sustainable harvesting specific fish species with hook and lines so they aren’t harming other species in the process. They also use a circle hook versus a standard J hook, which means they can safely release fish that aren’t fully developed without causing them any stress.

Most people don’t know where the fish they eat come from. When you visit one of the three Bear Flag locations in southern California, they’ll be able to tell you exactly where the fish came from. From Swordfish, to Bluefin tuna, to salmon to Halibut, the fresh list goes on. If you’re lucky you may even meet Thos Carson, owner and founder, who probably caught the fish you’re about to eat.

Our commitment to cleaner oceans

Every year, 500 Billion plastic bags are used worldwide, only 1% of those bags are recycled with many of those bags ending up in our oceans. Scientists have predicted that by 2050 there will be more plastic in our oceans than fish.

Grundéns believes that fishing feeds all of us – physically and emotionally. It is our livelihood but more importantly it’s our passion. Fishing at it’s core, is about respect for nature, the elements, the greater journey, the challenges, the experiences we bring back and the connection with it all. That same passion to build the worlds finest fishing apparel and footwear drives us everyday, as does our commitment to protecting marine life and ocean ecosystems.

Part of that commitment is to remove single use plastic bags from our supply chain and transition to a less environmentally intensive material for our packaging. We’re now using 100% biodegradable packaging made from a polylactide (PLA) produced from corn starch. Our new packaging will fully decompose in under 1 year and can be placed in a household or municipal composting system. They’ve also been extensively tested to ensure we achieved both ASTM and BS EN 13432 standards.



Reducing our impact on the planet and our oceans is an ongoing journey but one we are fully committed to taking. Without clean water and sustainable fisheries there’s no fish. Its journey we’re excited to be on and one that may never have a final destination but we’ll keep pushing to do everything we can to lessen the footprints we leave on the earth and the wake we leave on our waters.

we are fishing

Into the Mind of Claes Claesson

Introducing Claes Claesson – Grundéns brand ambassador, fishing Lure designer, Swedish celebrity chef, and professional angler in pursuit of his first PNW Steelhead. Claes traveled all the way from Stockholm to chase this mystical fish, and along the journey he shares his unique life story that started in a small fishing village in Sweden.

Grundéns Presents: Silver Wave

Silver Wave Seafood Co.

Ocean to Mountains, Boat to Table

By MJ Carroll & Eric Macias

Our passion lies somewhere between the vast open waters of the ocean and the rugged snow-capped peaks of the mountains. We live the best of both worlds; on the water in Southeast Alaska and in the mountains of Southwest Colorado.

Together, as an Alaska fisherman and a Colorado local, we have combined our love for the ocean and its wild salmon, with our love for the mountains and its communities.

Coming from opposite worlds, we met in the Pacific Northwest and serendipitously merged our dreams. Eric was living on his 1967 wooden fishing boat- the Silver Wave- with a desire to put a private label on his fish, while MJ was working in downtown Seattle for a ski company scheming a way to find her way back to the mountains.

Eventually, MJ convinced Eric, the ocean-loving, surfing fisherman, to move to her remote, land-locked mountain hometown of Durango with the hopes to share a healthy taste of the ocean with the people of Southwest Colorado.

Inspired by Community-Supported Agriculture, (C.SA.) shares offered by local farms, we are modeled after a similar concept with Community-Supported Seafood shares. Quality, sustainable, wild-caught seafood at a reasonable price is hard to find in mountain towns. However, support for local businesses is not hard to find in these communities and the boat to table concept was immediately embraced.

“Silver Wave serves as a platform for us to educate people about how their fish was caught…”

Silver Wave not only serves as a platform for us to educate people about how their fish was caught, the importance of wild-caught vs. farmed- including its seasonality, sustainability, and nutritional values- but also is a way for us to live out our dreams on the water in and in the mountains.

Learn more at 2019 shares will be available for Southwest Colorado in early summer, but our canned smoked salmon, smoked by
Wildfish Cannery is available year-round for local pick up in Southwest Colorado or shipped nationwide.

Grundéns Presents: The Mate

From the first time Joey Rivenbark saw a boat backing down into its slip as a kid in Morehead City, NC, he knew what we wanted to do: go fishing. From dragging fuel hoses, to shoveling ice, and scrubbing boats, Joey worked every job around the dock before earning his rightful spot as a mate aboard the 54’ Jarrett Bay, Starflite.

Now that Joey has achieved his dream of working on a world-class boat and weighing a fish in the Big Rock fishing tournament, Joey refuses to takes anything that he does for granted. No matter how successful a day on the water is, the boat still needs to be washed, fish need to be cleaned, tackle maintained, and hooks sharpened.

Take a behind the scenes look at a day in the life of a hard-working fishing professional in Grundéns Presents: The Mate.

Thank You, Swimmer | Salmon Sisters

By Emma Teal Laukitis of Salmon Sisters

Before we were born, our mom and dad bought a homestead on Western Alaska’s Aleutian Islands. The place was remote—across the bay from a small native Aleut village—but alone on the tundra and surrounded by sea. Stonewall Place, and its proximity to fishing grounds seemed a siren’s call to our young parents on their first married adventure. Salmon were swimming through the pass and into fishermen’s nets. Our parents set out to catch their first fish.

With the influx of money from their first salmon seasons, raising children became feasible. My sister was born before the first Area M season opener in 1990, and I joined her a year later.

Stonewall Place taught us about survival. Survival was possible with subsistence and self-sustainability. The four of us depended on water to power our waterwheel, driftwood for warmth, and the ocean for food. Our home was isolated, our family insular. We grew strong as an entity—by enduring together and fishing together.

We learned very young that salmon were to be respected. Our mom taught my sister and me to weave mats out of long beach grass. These mats became beds for two sides of a salmon, filleted with a beach-found mussel shell. We honored the first fish we caught each summer with a prayer and eagle down in our dandelion-blonde hair. We treat the salmon with respect. My dad taught us that when we send the salmon’s remains back to the sea, they tell the others to swim to our nets.

The smell of salmon became our own. When we skiffed across the pass to the village for groceries and mail, the postmistress sniffed at us from across the counter. My mom set down a bag of her smoked salmon, the source of our smell, on a book of stamps. We sent packages of smoked strips in the mail to our relative in the Lower-48, a gesture of the most-sincere love from the sea.

Salmon fishing was our first paying job and early source of entertainment. Too young to be of real use, my sister and I were put to work sliming with butter knives the king salmon our dad brought home for our mom’s smokehouse. While she filleted and brined the fish, we dissected and tasted and squealed. Not many years later, we were Grundens-clad crew on the back deck of our dad’s boat, the Lucky Dove.

Our family moved to the more populated and less remote town of Homer, for the winters when my sister and I were old enough to require real schooling. We were timid and uncertain away from the wild Aleutians. But there was already a common language forming between us and a freckled girl from a fish camp in Ugashik, a brother and sister from an Area M drifter, the spirited daughter of a Dillingham setnetting family. Together we were children of a seasonal tradition, returning with our families each summer in search of salmon, the fish that sustained us and defined our collective lives.

We saved our crew shares through high school. Our mom helped us open bank accounts, and our dad emphasized the importance of financial independence. They encouraged my sister and me to put the money we saved toward college tuition.

We were excited about college, but uncertain. Our family didn’t come from prestige. We had gaps in our education from homeschooling in bush Alaska. We read about colleges in a hand-me-down catalog and dog-eared pages with scores for social life and selectivity, and imagined brick buildings and falling leaves on crisp fall days. It all seemed a world away. When it came time to write the application essays, though, we realized that we did, at least, have a story. And where did this story come from? The life that salmon had given us, that we would return to each summer throughout our time at college.

When we arrived on the East coast, we found ourselves a curiosity, and soon grew to feel proud to be from Alaska. We were proud of our fishing community back home, who we knew to be hard-working and humble stewards of the wild places where we worked. We developed a new admiration for the life we’d left behind, specifically the fishing culture that seemed obsolete or old-fashioned on this other coast.

“We were proud of our fishing community back home, who we knew to be hard-working and humble stewards of the wild places where we worked.” “It was hard to explain our love for salmon.”

It was hard to explain our love for salmon. We were surrounded by people who regarded commercial fishing as an antiquated, borderline, barbaric occupation. “How can you say you love salmon when you kill so many of them?”

We swore that it was a ridiculous question, but we didn’t know how to answer it yet. I watched how salmon and our lifestyle commercial fishing gave purpose to my studies. In the art studio I witnessed my hands roll a whole thawed salmon from my freezer in ink and print it onto butcher’s paper. I felt the way my writing always turned back to some reference to the sea. I couldn’t deny the relief my body felt when I ate a jar of smoked salmon my mom had sent, on the worst day of finals, with a fork in the library. The other jars were saved as incentive for completing the hardest rowing practices and the latest nights loading the boat trailer. Salmon gave strength to my body, contributing to four of my team’s consecutive NCAA rowing championships.

I felt an intense urge to defend the smell and taste of real salmon when I found something called salmon in the college dining hall. That meal of farmed fish baked in refried beans and coffee grounds lacked the familiar sensations of healing and strength, the immediate transfer of energy from fish to human, to which I was accustomed.

Through college my sister and I returned to the Aleutians in the summers to fish. One slow day on the back deck we dreamed up a business based on our love for the ocean and our fishing lifestyle called Salmon Sisters. While in Italy studying at art school, I learned how to screen print and started creating the designs that would become our business’s first products. Five years later, we are still proud to see people around our state and country wearing our apparel and proudly supporting Alaska’s sustainable fisheries.

The truth is, we are enchanted with salmon, and with the community that fishes for them. We celebrate the number of strong women who run their own boats and working on deck. They inspire us with their callused hands, their wind-blown salty hair, and the passion they hold in their hearts for the work they do on the water.

Salmon have given all Alaskans a common language, a set of values, something to believe in and hope for (at the very least, a strong salmon run). Salmon have kept our family close, physically on our forty-eight foot boat, but also bonded by a fierce connection to the ocean. Salmon have provided us with an education, have given direction to our work, have offered us physical strength, and have been the single thread woven through our friends and our community. Salmon have given us something to work for, to hope for, and to defend.

How do we repay salmon for all they have given us? We catch her and we eat her with gratitude. We acknowledge the fragility of the balance we keep with our marine ecosystem and natural abundance it provides.

When summer comes each year, we will continue honoring the fish we catch. Our family, in the tradition of Alaskan fishermen, will remain resourceful, humble, and cognizant of our responsibilities. We believe in salmon with our spirits, hearts, and health. You have provided us, Swimmer, with the tools for a rich and rewarding life.