Sharks Cove

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Hope to see a lot of you before we close our doors 💔
Also, I know the weather is unpredictable, so don’t forget we have indoor dining and also pickup and delivery via our website 🙂

This has been a very tough decision, but in more ways than one, it is the right decision to make to close Sharks Cove. Even though this is the end for Sharks Cove in Portland, I want to let you all know that the important concept of conservation behind Sharks Cove is not even close to ending. In fact, there’s a very bright future for my conservation efforts around the corner, and that passion and fight will only get stronger. I also want to let you all know that it does hurt right now, but I and the team will be okay. We are all alive and healthy, and that’s the most important aspect. In a way, making this decision is going to release a lot of stress as the days pass, but in the meantime I do have to face the consequences of the loss mentally and financially and get through it, because that is the only thing to do. I know the community is very very strong and supportive out here, and it helps tremendously knowing we made connections, got to feed you all some of my food creations, and inspired some of you to make more sustainable choices within the time we were open. Thank you all for that and for those who have shown support, I know we did have a loooot of regulars over the summer

Things have been very challenging to say the least and at the end of the day, we’re trying our best to keep our d̶o̶o̶r̶s̶ “windows” open at Sharks Cove for you all. We have a few questions for the community below, if you don’t mind helping 💕
Few updates for us:
🦈 It breaks my heart but we had to lay off all of our team members except for , who will be learning the ins and out of running the business entirely for a future partnership, ( Assuming Sharks Cove makes it). With that, we need to figure out a few logistics and in the meantime we will have adjusted hours, and as always will be posting about that on Instagram and our website. THIS WEEK we need a mental and physical re charge, and we will be closed During the week, and will re open Saturday for our weekend brunch.
🦈 We want to offer more specials, and would love feedback on what you’d like to see, so please let us know below. ❓⬇️
🦈We really don’t want to, but we are going to add on third party delivery companies to exhaust our resources. (We have and suggest using our own website for delivery, but again we’re exhausting every aspect at this point) What companies are the cool kids using now A-day? ❓⬇️

🦈 As always, regardless of what the future offers or doesn’t offer for us, we truly appreciate and value all of our customers who help make more sustainable choices to help combat and fight towards animal and ocean sustainability. 🌎🌱

Reposting this photo of our coconut “Shrimp” because it’s a fan favorite 🤤🥰
If you’ve kept up with some of my posts, I’ve explained how learning about commercial fishing, with an extreme emphasize on bottom trawling is what pushed me to go vegan. Prior to making the switch, I wasn’t a huge seafood person, but i did love shrimp. I remember sitting in marine bio class and thought- “of course” it has to be shrimp that’s one of the most detrimental seafood dishes in terms of the way that it’s caught. I also learned that bottom trawling is not the only issue and that farm raised seafood is also horrible for the reasons mentioned in this slide from and how much land it wastes due to the disease and other factors that make each “pond” only useful for so long. Another thing I’d like to point out from my class studies is that most of the time “farm raised” seafood is fed pellets which is ground up fish that WAS CAUGHT from unsustainable methods to then feed to farm raised fish, which they label “sustainable”. Since the pellets are ground up, and it takes multiple first to make small pellets, it takes ALOT more unsustainable fish to feed 1 farm raised fish🤦🏼‍♀️
Businesses are always trying to be tricky and market their products around the word “sustainability” so don’t buy into it. Instead, come enjoy these bad boys 🔥 💕
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Today is the day 🤗 Hope to see you!!

Updated hours. We will now be closed on both Mondays and Tuesdays.
As winter approaches, keep in mind that we also offer pickup & delivery via our website and appreciate the continued support during the off season. 💕

There’s a lot of pressure on our shark population with over 100 million sharks being killed each year. Since the early 1900s, there has been a growth of popularity with shark diving involving photography and swimming with sharks, which happens to contribute millions of dollars to local and regional economies. (Karen N. Topeiko and Philip Deaden 2005). Using tourism as a tool to not only aid in conservation, but continuously profit solely on their existence versus killing sharks for profit will help save our sharks, ocean, and our ecosystem. Economic benefits from shark diving are particularly evident at the local level (Gallagher & Hammerschlag, 2011). For example, individual sharks in French Polynesia were estimated to have an ecotourism value of c. USD 1,200 per kg (based on data in Clua et al., 2011, and species length– weight relationships), compared with a landed value to local fishers of USD 1.5 per kg for shark meat (Sumaila et al.,2007) Sharks are very important, because they are at the top of the food web, at which they are considered to be like the oceans “white blood cells” (removing all of the old, sick, wounded, and diseased prey) They keep the ocean healthy, while portraying Darwin’s law of natural selection. Many ecosystems rely on an apex predator, or predator with little to no predators of its own to keep the system stable (Ferretti et al. 2010, Myers et al. 2007).  
Swipe to learn a few ways you can

It’s time for BRUNCH 💕💕
🥞This weekends Pancake special is guava coconut 🥥
Both menus Available in person, and on our website for pickup and delivery. (Brunch and regular menu)

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