Who We Are
Passmore Ranch is a premium freshwater, sustainable fish ranch in California.
We started by selling live fish at Northern California farmers’ markets, and our quality and service quickly made us a premier purveyor for top restaurants and Michelin-starred chefs throughout the state and the country.
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, our ranch is 86 acres with our fish being raised in 80 million gallons of fresh water pumped up from the pristine Cosumnes aquifer. We have a variety of open lakes and massive tanks used to increase the variety of sustainable fish we grow. Our ranch also houses a hatchery for sustainable spawning, and will soon have a state-of-the art processing facility so we can deliver fish precisely to order from live to filleted.
We offer the freshest fish, aged, sized and delivered to order, almost as if chefs were pointing and saying, “I’ll take that one.” We continue 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 John Tesar.
How We Do It
Passmore Ranch’s philosophy is clear: Cut no corners. We grow, source, process and deliver superb-tasting, absolutely fresh fish by raising them in spacious lakes and pure water. We serve them the best natural feeds, and allowing them to thrive without stress. First, our ranch crew takes in orders, then we process the fish by hand and deliver directly to your kitchen – with no middleman and no delay.To Top