The Chuck’s Story

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Chuck’s Seafood is a family-owned business started in 1953 by Chuck and Alberta McGeorge. We started as a retail fish market, smokehouse, and cannery serving sports fisherman.

Jack and Diana Hampel bought the business in 1980. Their three sons grew up in the business and all three are running it today. Heath Hampel manages the Chuck’s market and cannery. Jess Hampel runs Coos Bay Oyster Company, our oyster farm.

  Heath Hampel.

Heath Hampel.

The business has changed and grown over the years. Chuck’s does commercial canning and processing today, including for suppliers that serve retail giants like Whole Foods. But we still do much of the same as the business as when we began, too.

We still use our old fashion smokehouse, fired with native Alder wood. And we shuck our own oysters for our market every day.

We strive to put out the highest quality products available by using the very best fish available and to process it as fresh as possible. Our location here on the bay and owning our cannery enables that. No artificial ingredients are ever used in our products.

Our home, in Charleston, Oregon, is in immediate proximity of some of the finest commercial and ocean sport fishing in the Pacific Northwest. We’re famous for the salmon, albacore tuna, crab, oysters and other fine seafoods these water have to offer.

  Charleston, Oregon, in the 1970s.

Charleston, Oregon, in the 1970s.