'Eatertainment:' Enjoy fish while you learn about local guy who caught it

'Eatertainment:' Enjoy fish while you learn about local guy who caught it »Play Video
Fisherman Martin Rice, who catches salmon used in Fishpeople's meals.

PORTLAND, Ore. – If you want to see the guy who caught that fish you’re eating, you’re in luck.

And if you want that fish to be delicious and easy to prepare, Duncan Berry thinks he’s pretty much helped you hit the lottery.

The company is called Fishpeople. Put simply, it’s local seafood meals in a pouch that are precooked without losing their flavor.

“I don’t know if you’ve ever sat down with a can of tuna and just eaten it – it’s a lot like cardboard,” Berry said. “There’s a reason we invented mayonnaise, and that’s one of them.”

You take the pouch. You boil it for three minutes.

You cut the top off, dump it out and settle in with your food to enjoy what Berry calls “eatertainment” on your computer.

“Meet Martin Rice,” Berry said, holding up a picture of a fisherman. “Every salmon that he catches goes into this particular pouch.

“One of the things we want is to make Martin transparent to our customers. We want them to know there’s a human on the other end of that line. We want to make sure that who’s enjoying that meal understands that they’re connected to somebody on the other end.”

Here’s how it works. You log on to the company’s website and look for the code stamped on the particular pouch of food you’re eating. Once you’re there, you’ll see who caught the fish, who churned the butter, who grew the onions – almost all of it locally.

“We want to feed those who live here with the food that’s found here,” Berry said. “There’s a trend where every retailer wants to reflect the community they’re in. The way they’re doing that is by focusing on companies like ours.

“I’m voting for my own community. I don’t have anything against Thailand, but if I can spend my money here and get a great meal, then I want to do that.”

Berry said that while his company isn’t the first to incorporate that idea, it is the first in the U.S. to use the internationally popular pouch-delivery method.

He described it as a high-tech canning system using massive pressure cookers that keeps the fish fresh-tasting but easy to prepare.

“One (problem with seafood) we found was convenience," he said. “(People say) ‘there’s bones in it, it makes my house smell, it’s expensive and I’ve fixed it once and I’ve blown it.’

“So there’s this whole ‘I love it because it’s healthy and it tastes great. It’s next to a salad for health and I just love it and … it’s a little inconvenient.’”

Berry is a former commercial fisherman himself, so he takes fish seriously.

He even gets downright philosophical about it.

“There is this really serious thing like we’re reincarnating fish into humans and we should do really good work because they’ve given our lives for us.”