"Big Little Guys"
Alaska is big. The Southeast Alaska panhandle alone stretches roughly 500 miles long and 120 miles wide — about the size of Maine. Within its 1,000+ islands and waterways, small towns are strategically located near prime fishing grounds. Sitka, situated on the rugged outer coast, is renowned for its world-class king and coho salmon fisheries. The edge of the continental shelf — where black cod are harvested — is just a four-hour boat ride away, allowing super fresh fish to be delivered during spring and fall. However, Sitka’s proximity to the outer coast doesn’t mean it’s ideally suited for all types of wild seafood.
In the southern part of Southeast Alaska, species like Dungeness crab, and spot and sidestriped are more abundant. Protected inlets and channels provide ideal habitats for shellfish and support the salmon runs of the mighty Stikine River. When we seek out the best seafood to share with you, it’s a meticulous process. Larger seafood companies tend to focus on big international wholesale customers, while smaller companies are often busy fulfilling their own market orders. That’s where Peninsula Seafoods comes in.
I spoke with owner and seafood industry veteran Jeff Grannum, who describes his operation as one of the “big little guys.” This means he has the experience and capabilities to process seafood at a high quality — and he understands how to deliver it. At the same time, his company is small enough to work with us to grow our markets and build stability in their operations.
Jeff’s seafood journey began at an early age when he fished Cook Inlet sockeye with his family in the early 1980s. Since then, he has fished, processed, and worked across various sectors of the seafood industry. His lifetime of experience and deep industry relationships led him to purchase the plant that became Peninsula Seafoods in 2023. He trusted that — thanks to the friendships he had built, including with the plant’s general manager, Dustin Phillips — he could operate the plant smoothly and find new markets. With Dustin managing day-to-day operations, Jeff focuses on expanding the customer base for a plant that operates year-round. That year-round rhythm provides advantages during Alaska’s long, cold winters — keeping local staff employed and preserving crucial industry knowledge.
Running a seafood plant through the winter offers many benefits, but also demands expertise in procuring and processing a wide variety of species. Year-round operations help preserve the skills necessary to produce top-quality seafood — which starts on the boats that harvest it. Jeff’s team skillfully switches between different fisheries to keep the plant busy throughout the year.
The season begins in January with sidestriped shrimp — which runs for ten months — then shifts to king crab in February and March. The longline season follows, with current purchases of halibut and plans to expand into black cod. Summer kicks off in mid-June with Dungeness crab, followed by salmon in July and August. In fall, the focus shifts back to halibut, sidestriped shrimp, and fall Dungeness crab.
Peninsula Seafoods’ first full year of operation was 2024. During that time, they upgraded their ice and freezer capacity to better serve both their customers and fishermen. We’re lucky to partner with people who prioritize quality as much as we do — and Peninsula Seafoods is already producing our delicious sidestripe shrimp. Stay tuned for more offerings from Jeff and his team.
