Have I told you the story of Bill Bodin, Bodin Fisheries, the exciting history of how Herring became a thriving population, and our choice for a responsible source of fish for our Fish Sauce? The universe led me, no doubt, to Bill, and it is no surprise that he shares many of the same passions, principles, kindness, creative thinking, and openness that are core to my way of living.

It is a story of generational perseverance, constant growth, and adaptation in the face of inevitable environmental and economic changes. It is a story of calm and focus in an often wild, unforgiving, and unpredictable place on earth.

When I first met Bill, our meeting was not planned. I had given up pitching my Fish sauce opportunity to the local fishermen up and down both coastlines of Lake Superior. They, I had found, lacked vision, to put it gently. I was on a writing retreat and happened in at the last moment, thrice circling the block, questioning whether or not I wanted another go at my pitch.

I saw a few things in his eyes: honesty, genuine curiosity, passion for his craft, and openness. He didn't blink an eye and shook hands; the rest is now part of our stories.

Bill is the fourth generation of Bodin’s to operate the fishery out of the Apostle Islands. His great-grandfather began with Bodins in the small fishing village of Washburn, WI, just down the coast from Bayfield. In those days, Lake Trout, Salmon, and Whitefish were the primary catch and bountiful. Being predatory fish, they kept the Herring population in balance.

In the seventies, the fishing industry in the Great Lakes collapsed due to overfishing. Bill’s father saw an opportunity when a historic Bayfield processing plant closed and went up for sale. Risky, yes, crazy, most would say, to go all in with no “ real” fish left to catch, but visionary! And the modern Bodin Fisheries was to be. 

As a chef, I can speak with excellent knowledge and tell you that Herring is not a desirable fish, market-speaking. You will only see it on the menu if you are visiting a particularly refined restaurant and chef. Still, to this day, it is used primarily for curing, pickling, and bait.

With Bill at the helm, he continues revitalizing the techniques and applications Herring can assist with and provide sources for. Bill is an optimist and a visionary. He cares for humanity, the planet, and the waters he stewards. Without the return of the predatory fish, the Herring population continues to grow unabated each spawning season. Bounty is excellent, but balance is necessary.

“We, as a whole Herring industry, will only ever continue to nip at 5% of the population,” Bill has said. And so, herein lies our partnership with Bill and Bodin’s—birds of a feather.