Get Hooked Seafood

Get Hooked Seafood

Santa Barbara, CA

Get Hooked was founded by Kim Selkoe and Victoria Voss, two women who know the value of making healthy food tasty, convenient and fun for their families. Their passion for local seafood and our shared ties to the Santa Barbara fishing community led them to this venture together.

Although Get Hooked is a for-profit company owned by Kim and Victoria, their work is centered on mission-driven partnerships with other community groups, such as Commercial Fishermen of Santa Barbara (CFSB), and Santa Barbara Food Action Network, and the national CSF movement's LocalCatch.org.

The Get Hooked experience was designed to provide top-quality seafood from a source you can trust, on-call to answer your questions, and ready with recipes and tips to make the expansion of customers' seafood horizons a delightful adventure in healthy, ethical eating.

Another key motivation for Kim and Victoria to create Get Hooked is to achieve increased support and visibility for California's fishing families, and CFSB, their 501 (c)3 non-profit port association. Kim Selkoe is the current Executive Director of CFSB and Victoria’s father Chris Voss is the President, and we believe strongly in the critical role CFSB plays to support a progressive future for California fisheries.

14 Products

Food-lover Favorites

Wild-Caught California Spiny Lobster
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Care Packages

Highlights & Discoveries

Lemon Caper Petrale Sole
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Sesame Tuna Ahi Burgers (Frozen)
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Fish & Shellfish

Halibut & Sole

Lemon Caper Petrale Sole
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Salmon & Trout

Lemon Dijon Salmon Burgers (Frozen)
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Salmon Wellington Fillet
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Shellfish

Wild Pink Bay Shrimp (Frozen)
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Wild-Caught California Spiny Lobster
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Wild-Caught California Spiny Lobster
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Wild-Caught California Spiny Lobster
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Rock Crab Claws
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Tuna

Ahi Tuna Steak (Frozen)
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Albacore Tuna Steak (Frozen)
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Cod & Whitefish

Grenadier Fillet (Frozen)
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Marinated & Prepared Meats

Salmon Wellington Fillet
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Sweet Miso Marinated Sablefish
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Sesame Tuna Ahi Burgers (Frozen)
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Soy Ginger Marinated Rockfish
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