Cap’n Mike and Sally Hiebert, along with employees JP, Jaime, Niki, Dana, Jordan, Kim, Liz, Jill, Grace, Lily, and Jeff.
Before the salmon called him, Cap’n Mike was a Methodist minister and pastoral counselor. In the late 1980s he moved to Bodega Bay and became a licensed sea captain, catching and smoking King Salmon. He smokes all his fish in the time-honored tradition of the Pacific Northwest, slowly over Alderwood fire in a smoker he custom-made. Along with vacuum-packed fish to take home, Sally and the Cap’n created the San Francisco lox sandwich business, making lox sandwiches, soups, and salads to eat at the market on Saturdays.
When he started, the Cap’n caught all his own fish, but as the business expanded, he began to rely on other fisherfolk. All fish are wild and from the Pacific Ocean. Honey used for the Indian Salmon and Salmon Candy is sourced locally, and the sea salt is from France. All products are free of chemicals, nitrates, and preservatives. Most ingredients for the sandwiches are sourced from Ferry Plaza sellers.
In the early 1990s, Sally was a customer at the Marin Farmers Market with her eye on the “salmon dude.” Turns out he had his eye on her, too! They got married on Bodega Head.
Rohnert Park, California
McGinnis Ranch is steep: it sits on a 12% grade. The harder it rains, the less fun it is for Howard, who sometimes spends days replacing soil that has washed down the hill. But the grade allows maximum sun exposure and extends the farm’s season significantly.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »