Our Mission and History
Pure. Honest. Delicious.
Blue Circle is not your average seafood company. We are at the forefront of a revolution in production, practice, and taste. As pioneers in innovative aquaculture, we protect the environment and foster growth of wild fish stock. This is our mission and our passion. Seafood that is good for you, good for the planet — and great for your taste buds.
Who We Are
Blue Circle’s founders and owners are food enthusiasts with a conscience. We are four partners with deep roots in the organic food industry, so we fervently care about how we get food, how it is prepared, and how it is delivered and served to you. We each have decades of experience successfully growing and harvesting food responsibly. One of us, Nora Poullion, is the owner and chef of Restaurant Nora, in Washington, DC, the first certified organic restaurant in the United States. Another partner traces his roots all the way back to his family’s organic farm, where he oversaw organic production and distribution. So, you might say each of us is a zealot and a perfectionist when it comes to food purity and excellence.
Our History
We started Blue Circle in 2005 in order to change the seafood environment — literally. Focusing on traceability, animal welfare, food safety, and quality, we applied our organic approach to both aquaculture and wild-caught seafood. And thus Blue Circle was born. By 2007, we had connected with Villa, a small firm in Norway that catches and sells wrasse (a small shoreline cleanerfish) to control sea lice in salmon naturally and without toxins. This is but one example of how Blue Circle constantly searches the globe for humane and healthy aquaculture and wild-catch operations. Today Blue Circle enjoys a sterling reputation as a first-rate supplier of both fresh and frozen seafood to leading chefs, artisan retailers, and select or exclusive distributors.