Passmore Ranch is a premium freshwater, sustainable fish ranch in California. The business started by selling live fish at Northern California farmers’ markets, and its quality and service quickly made it a premier purveyor for top restaurants and Michelin-starred chefs throughout the state and the country.
The ranch offers the freshest fish, aged, sized and delivered to order, almost as if chefs were pointing and saying, “I’ll take that one.” Passmore Ranch continues to build new partnerships with some of the country’s best chefs, including renowned restaurateur Rick Moonen, three-starred Michelin chef Christopher Kostow, Napa pioneer Cindy Pawlcyn, and Dallas chef and “Top Chef” season 10 contestant John Tesar.
Michael and Vandy Passmore moved to the ranch just outside Sacramento in 2005 because they fell in love with the rolling hills and lush grasslands on the edge of the Sierra foothills. They got big help launching the fish ranch from a neighbor – an aquaculture pioneer who would become Michael’s great friend and mentor.
Today, Passmore Ranch is 86 acres and it raises fish in 80 million gallons of fresh water pumped up from the pristine Cosumnes aquifer. The ranch has a variety of open lakes and massive tanks used to increase the variety of sustainable fish it grows. The ranch also houses a hatchery for sustainable spawning, and will soon have a state-of-the art processing facility so it can deliver fish precisely to order from live to filleted.
Distribution Regions and Business Locations
- USA - California
- USA - Gulf of Mexico
- USA - Hawaii
- USA - Mid Atlantic
- USA - Midwest
- USA - New England
- USA - Pacific Northwest
- USA - Rockies & Southwest
- USA - South Atlantic
- USA - Southeast