Bryan Jarr

Despite its reputation as a seafood mecca, Seattle bases most of that culinary cred on a small segment of the industry: fresh, in-season fish. It hasn’t always been that way. 

After shuttering the much-loved Madison Park Conservatory in 2014, co-owner Bryan Jarr took off on a food-research expedition through Spain and Portugal. Jarr, who is co-author of In the Kitchen with the Pike Place Fish Guys, went to study traditional seafood preservation at several Spanish and Portuguese canneries.