California Halibut
California Halibut

Some of our members will enjoy one of our favorite seasonal treasures - local halibut reeled in by hook and line by Captain Dennis Amos. Look behind the scenes and see where your filet comes from and get to #knowyourfisherman in this SHORT VIDEO.

Be sure to read the halibut info page to learn more than you ever wanted to know about this delicious fish. And check out the Fishwife's halibut recipes. The trick with California halibut lies in not overcooking it! So mind that fork, and be sure to check it occasionally in the oven/broiler/grill.

INFO PAGE: Click for more fishery info!

ORIGIN: Captain Dennis Amos near the SF Bay Bridge

METHOD: Hook & line. Click “read more” for detailed fishery info.

RECIPES: Halibut with caper vinaigrette, Halibut with mustard sauce and hearty lentils, Halibut with salsa verde, Halibut with fennel and orange, Halibut ceviche, Sous vide halibut with beurre blanc, Fish pie.

Bon appetit!

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FishKirk LombardHalibut
Sablefish (aka Black Cod)
Sablefish (aka Black Cod)

We are happy to share buttery, flaky, deep-water sablefish aboard the Captain Sean Cross, F/V Smeagol out of the San Francisco. #KNOWYOURFISHERMAN! Caught via bottom longline in deep water, this fishery is doing very well and we are happy to have them for you. Hello, sablefish (aka Blackcod)!

To be clear, sablefish fishing is no easy task. The guys have to go way off shore (2-4 days) and each line or trap is baited, and a single snag, wherein they lose their gear, costs them thousands of dollars. Also consider that if the weather changes, the swell picks up, or anything goes wrong with their boat, they are a full day from a safe harbor. I only point this out so that we don't take the fish or the fishermen for granted.

​Be sure to read the Blackcod info page to learn more than you ever wanted to know about this delicious fish. And check out the Fishwife's sablefish recipes. I think you'll have some fun with this fantastically fatty fish, which is so moist that it is nearly impossible to overcook.

INFO PAGE: click for fishery info!

ORIGIN: Captain Sean Cross, F/V Smeagol out of the San Francisco. #KNOWYOURFISHERMAN!

METHOD: bottom longline

RECIPES: Easy miso marinated sablefish, Ginger-soy sablefish, steamed with ginger and scallions, cumin crusted sablefish, blackcod with roasted sweet and sour onions, sablefish cakes, broiled sablefish with anchovy butter, sablefish with hoisin and ginger sauce, blackcod and kimchi stew, sablefish-veggie stir fry, or add to your favorite stew!

PREP TIP: how to skin your fish fillet VIDEO

​WINE PAIRING: Our friends at tableWINE in Pacifica recommend a French gamay like Aliane Beaujolais since it's like Pinot noir, but a little lighter. Because of the miso glaze and some caramelization the dish is hearty enough to take on a light bodied red.

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FishKirk LombardSablefish, Black cod
Swordfish
Swordfish

Typically swordfish are caught by by super destructive gill nets and drift nets on boats that are out to sea for at least 30 days at a time, often with slave labor, and I've always abhorred it. But thanks to an experimental hook and line fishery permit and a thrilling movement to ban gill netting and encourage hook and line, rod and reel fishing, we have swordfish that we can feel great about. Photo by Ralph Pace.

The stocks are very healthy and our fishermen follow strict protocols, which means that this is the freshest swordfish you've ever had (caught on a short offshore boat trip as opposed to 30 days in deep water with horrible gear), and it's creating a sustainable swordfish fishery off the California coast. The ultimate goal is to transition out of the egregious drift nets and longlines and adopt this hook and line buoy fishing alternative. Let's encourage these guys!

INFO PAGE: Click for more fishery info!

ORIGIN: Captain Nate Perez, F/V Bear Flag out of Santa Cruz Island, Channel Islands

METHOD: Harpoon

RECIPES: Lemon Garlic Swordfish, Mediterranean Grilled Swordfish, Swordfish-Like Steak with Crispy Capers, Grilled Swordfish and End of Season Tomatoes

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FishKirk Lombardswordfish
White Seabass
White Seabass

The bite is hot and some of our members will be enjoying white seabass! These giant fish are not really bass, but members of the croker family, and an open-access fishery. The only ones we get are hook and line caught, and when you see the size of these fish it’s remarkable to think that the fisherman is pulling in each one by hand.

BBQ, Broil, Bake. Thick, white, flaky slabs of total awesomeness. Be sure to read the white seabass info page for more fun facts, and send us your food photos and you could win a Sea Forager oyster shucker!

METHOD: Hook & line, rod & reel

ORIGIN: Captain Cory Otto on the F/V Yellowtime off of the Channel Islands, CA

SEABASS RECIPES: White sea bass with coconut-curry sauce, baked white seabass with lemon herb sauce, easy miso-marinated seabass, or any halibut recipe would work well too!

PREP TIP: how to skin your fish fillet VIDEO (optional - it’s also great and easy to cook skin-on)

Bon appétit!

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FishKirk LombardWhite seabass
Oysters
Oysters

​PLEASE NOTE:

  • SINGLE orders will be in BROWN bag WITH a label - only take the order with your name on it

  • DOUBLE orders will be in MESH mesh bags WITH a label.

Chill the champagne (or beer!) and grab a lemon, and think of something to celebrate because you’ll be getting *18* Miyagi Miranda oysters from Stretch Island, WA. We happily support aquaculture facilities, especially these guys – a small, local family owned business that produces a great product, smaller quantities and higher quality.

A perfect example of sustainable aquaculture, these oysters are an important part of the future of seafood. While you're chilling the champagne you can keep your oysters cool by putting them in a bowl covered with a damp towel in the fridge. As with all shellfish, they are highly perishable and are best enjoyed immediately.

AW, SHUCKS: PREP: These are "smalls" so we’re throwing in a few more than usual. Our advice is simply to shuck 'em and enjoy them raw or with a squeeze of lemon. You can also enjoy them grilled or broiled. Need a shucking primer? ...VIDEO shuck, and enjoy!

METHOD: Aquaculture

ORIGIN: live from Stretch Island, WA

RECIPES: OYSTERS! Raw, broiled, or BBQ'd

INFO PAGE: Click for fishery info!

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MolluskKirk LombardOysters
Chilipepper Rockfish
Chilipepper Rockfish

​Your beautiful chilipepper rockfish will be coming to us from Captain Fitz, F/V Mr. Morgan out of Half Moon Bay. Click the info page for more important details. Like many rockfish species these fish are long lived and slow growing, but the stocks are doing very well and the fishery is a model of good management.

ORIGIN: Captain Fitz, F/V Mr. Morgan out of Half Moon Bay

METHOD: hook and line

INFO PAGE: click the fish picture for more details!

RECIPES: rockfish tacos & Mexican slaw; rockin' rockfish cakes; poached fish with tomato and saffron, halibut with salsa verde, convict chowder, OR just pan fry it! Light marinade, squeeze a lemon on it and you're golden. Lingcod recipes would work nicely too.

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FishKirk LombardChilipepper rockfish
Lingcod
Lingcod

​Some of our members will enjoy lingcod reeled in by F/V Aimee June off of Eureka. As you can see in this photo, many lingcod have a brilliant turquoise color, so do not be alarmed. It actually goes away when you cook it, and it turns into a very tasty and versatile white fish.

Lingcod are caught by bottom trawl, Scottish seines, long lines, and by hook and line. Lingcod are famous for following hooked fish to the surface, and will often bite a fish as the angler reels it, spitting it out moments before capture. This phenomenon is called “hitch-hiking” by local fishermen. If you ever want to see a deckhand move real fast scream “hitchhiker!” next time you're on a party boat, and see what happens.

Check out the Fishwife's lingcod recipes for inspiration, and be sure to send us photos of your own culinary concoctions - you could win a Sea Forager apron! For more detailed information about lingcod, how the stocks are doing, how they are caught, and other fun facts, check out the lingcod info page and impress your friends!

ORIGIN: Reeled in aboard the F/V Aimee Juneoff of Eureka

METHOD: Hook and line

INFO PAGE: Click for more fishery info!

RECIPES: Easy teriyaki lingcod, coconut panko lingcod, mandarin lingcod, tahini baked lingcod, lingcod tapenade packages, lingcod fish tacos

PREP TIP: (optional) how to skin your fish fillet VIDEO

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FishKirk LombardLingcod
Petrale Sole
Petrale Sole

These are the ONLY TRULY sustainable petrale sole available anywhere. This is because we get them from the F/V Mr. Morgan out of Half Moon Bay which uses a Scottish seine - a very rare alternative to destructive trawling. This is the only Scottish seine on the West Coast of North America. Click the fish photo for more fishery info.

Petrale sole are deep water, super delicious flaky white fish. They are great pan fried, sautéed, broiled of baked. Check out my petrale sole info page for lots of great info, and visit the Fishwife's petrale sole recipes for inspiration.

INFO PAGE: Click for more fishery info!

ORIGIN: F/V Mr. Morgan out of Half Moon Bay

METHOD: Scottish seine​

RECIPES: Panko sautéed petrale sole; broiled petrale sole with lemon, mustard and thyme; Sauteed petrale sole with bread crumb batter, oven-poached petrale sole with lemon caper sauce.

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FishKirk LombardPetrale Sole
Gulf Shrimp
Gulf Shrimp

Although it's America's favorite seafood, the shrimp industry is a blight upon the planet. Check out this short video that explains some of the horrors of the shrimp industry and trawling generally: Grinding Nemo. Then you'll understand how exciting and profound it is that we have a sustainable shrimp source. 

Lance Nacio's family has been fishing in the Gulf for generations, and he has developed a fishing method that dramatically reduces bycatch in an industry that traditionally catches four pounds of bycatch for every pound of shrimp. Lance is exactly the type of fisherman we want to support. Though he is not required by law to do so, he adapts his gear type to catch fewer shrimp and prevent endangered animals from getting caught. He then flash freezes the shrimp aboard the boat for maxium flavor.

We are thrilled to offer one pound blocks of flash-frozen-on-the-boat (!) deveined and de-headed medium sized gulf shrimp. Simply rinse and cook. You can feel great about these domestic, highly well-regulated, and delicious shrimp. 

VIDEO: Meet your fisherman! Here is Kirk chatting with Lance about shrimping and what makes his boat unique.

METHOD: Trawl

ORIGIN: Captain Lance Nacio, F/V Anna Marie out of Montegut, Louisiana

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Kirk Lombardshrimp
Chinook "King" Salmon
Chinook "King" Salmon

AKA Chinook Salmon, Poseidon be praised! And since the local chinook salmon fishery is closed, we sourced some 👑chinook (king) salmon👑 from the F/V Avalon, Blue Sea, Miss Norma, Quiana and Wind Chime out of Hoonah, AK. These are FAS, or frozen at sea. This is incredible quality, and sushi-grade. Your salmon order will come in the form of fillets. Hip hip hooray! I have a lot to say about this precious fish, so check out my video and the links below to learn more.

INFO PAGE: click for more fishery info!

ORIGIN: F/V Avalon, Blue Sea, Miss Norma, Quiana and Wind Chime out of Hoonah, AK 

METHOD: Troll-caught (not trawl). Click “read more” for fishery info on one of our most important local fish.​

RECIPES: King salmon with miso glaze, 5 spice tea-smoked salmon, ginger-dill salmon, salmon burgers, fresh cured salmon, king salmon crudo, roasted dill salmon, salmon gravlax, salmon with curried orange butter, seared salmon with yogurt and dill, salmon with grapefruit and basil relish, ginger-soy salmon, salmon with wasabi-cream sauce, Lemon-Roasted Salmon With Escarole, Asparagus, and Potatoes, Five spice tea-smoked salmon, salmon burgers, ginger-dill salmon, salmon crudo, fresh cured salmon. But really, with fish this fresh and delicious, a little salt, pepper, grill, and squeeze of lemon is really all you need!

WINE PAIRING: our friends at tableWINE in Pacifica "love salmon because you can play the white or red card. With a miso glaze, I would go red and play off the savory umami of the soy, but still a light red with acid to cut through the delicious fattiness of salmon. We can even stay German and do a Spateburgunbder (i.e. Pinot Noir) from Weingut Knauss in the Baden region of Germany. Definitely more savory and mushroomy than any CA pinot, and also with that German acidity. This would rock with Miso Salmon!"

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FishKirk LombardSalmon
Nearshore Rockfish (Black Rockfish, Yellowtail Rockfish, Vermillion, Canary Rockfish)
Nearshore Rockfish (Black Rockfish, Yellowtail Rockfish, Vermillion, Canary Rockfish)

Reeled in by Captain Sergio aboard the F/V Bent Rod off of Morro Bay, CA. Most of the rockfish that end up in our local markets are drag caught, and the fact that these are not is really awesome. Of the rockfish species, this is a relatively short-lived, fast-maturing species that lives most of it's life on shallower water than many other rockfish species. Did I mention they're delicious?

This were all open access rockfish. The large size of the fish and the high numbers indicate the populations are doing exceedingly well. Try to remember folks, all these fish are being reeled to the boat (from several hundred feet down) by hand! Then filleted, packed and delivered a day after offload. I like to send a reminder about this occasionally. There is no part of the equation from fishing, to offloading, to cutting, to portioning to packing to delivery that doesn't take an extreme amount of luck, timing, hard work and dedication. Thanks!

INFO PAGE: Click for more info! Mostly yellowtail rockfish

ORIGIN: Captain Sergio aboard the F/V Bent Rod off of Morro Bay, CA

METHOD: rod and reel

RECIPES: steamed whole rockfish, rockfish tacos & Mexican slaw; rockin' rockfish cakes, seafood stew a la Parkside, poached fish with tomato and saffron, convict chowder, tapenade packages, OR just grill it! Light marinade and a BBQ - you're golden. We have a slew of Lingcod recipes that would work great too!

PREP TIP: (optional) how to skin your fish fillet VIDEO

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FishKirk LombardRockfish, Black rockfish
Albacore Tuna
Albacore Tuna

Awesome albacore tuna is swimming your way! Your beautiful albacore tuna were reeled in by Captain Bruce Martinelli and his wife Pilar, F/V Tantrum No. 1 way offshore of the coasts of Oregon, Washington and BC using rod and reel using troll gear as opposed to the gigantic Pelagic long liners that are so destructive.

Your albacore tuna loin will come skin off, blood line removed. Because it's IQF it's sushi-ready, or feel free to grill or pan sear it. Please note that the albacore is skin-off, and the loin is a very tender cut and less firm than the ahi tuna that you may have had before.

This is the highest-grade tuna on the market, sustainably caught. Check out the info page for more details, and peep the recipes too!

INFO PAGE: Click for more fishery info!

ORIGIN: Captain Bruce Martinelli and his wife Pilar, F/V Tantrum No. 1, way offshore of the coasts of Oregon, Washington and BC 

METHOD: trolling (not trawling), using hook and line

RECIPES: Pan-Seared Albacore Tuna Loin, slap-dash albacore sushi night, Tahitian Poisson Cru, Tuna with red pepper sauce, Simple Poke, Albacore tuna skewers

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FishKirk LombardAlbacore tuna
Ocean Whitefish (Blanquillo)
Ocean Whitefish (Blanquillo)

We have a special treat for you this week – “Blanquillo”, or Ocean Whitefish, aka Caulolatilus princeps. The local storms mean there are no local fillets, so we're especially happy to source this Southern California treat. Your fish came in from F/V Circle Hook off of Newport Beach, CA. Blanquillo seldom shows up in our area, and are a favorite of many Southern California fishermen, so I leapt at the opportunity. Similar to rockfish, this is an important species for artisanal fishermen in Mexico, where it is very popular and known as “blanquillo.” Be sure to check the info page for more fishery info!

INFO PAGE: click for more info!

ORIGIN: F/V Circle Hook off of Newport Beach, CA

METHOD: rod & reel. Click “read more” for detailed fishery info

RECIPES: any rockfish or lingcod recipe, blanquillo in parchment paper, coconut curry sauce, teriyaki, grilled, poisson cru, miso glaze, or just salt, pepper, and lemon!

PREP TIP: Video tutorial how to skin your fish fillet (optional - feel free to keep it on)

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FishKirk LombardOcean Whitefish
Alaskan Halibut (aka Pacific Halibut)
Alaskan Halibut (aka Pacific Halibut)

Some of our members will enjoy one of our favorite seasonal treasures - local halibut reeled in by hook and line by F/V Lyndy Taku out of Juneau, Alaska. Alaskan halibut is a marquee item, highly sought after in restaurants. These meaty fillets are delicate and flavorful. It is an obsessively well managed fishery and these fish were caught by bottom long line, with little by catch and the stocks are considered to be in excellent shape.

Halibut is one of the finest fish fillets going, and these are different than California halibut - they are thicker and less prone to drying out. Anything that can be done to a slab of fish can be successfully done to a nice piece of halibut.

ORIGIN: F/V Lyndy Taku out of Juneau, Alaska

METHOD: Bottom set line.

RECIPES: Halibut with caper vinaigrette, Halibut with mustard sauce and hearty lentils, Halibut with fennel and orange, Halibut ceviche, Sous vide halibut with beurre blanc.

Bon appetit!

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FishKirk LombardPacific Halibut
Penn Cove, P.E.I., or Mediterranean Mussels
Penn Cove, P.E.I., or Mediterranean Mussels

With the wind and wether keeping our local boats off the water, we are super happy to celebrate sustainable aquaculture this week with Mediterranean mussels. These beauties are a special treat from the crisp waters of Totten Inlet, Washington. Approx 2.5lbs per order.

Steam these beauties in beer or wine and inhale the intoxicating scent of the sea! Check out the Fishwife's mussel recipes and be sure to send us photos of your culinary creation.

INFO PAGE: Click for more info!

BRING A BAG! Store in the fridge with a damp towel but do not submerge in water. Discard any shells that don't close when you tap them, or remain closed after cooking.

Preparation (be sure to read this)

Most of you guys will be familiar with mussels but in case you are not, here are some things you need to be aware of:

  1. Mussels open up when they die. If any of your mussels are open before you cook them, tap them a few times: if they close up, they are still alive. If they do not close up they are dead and should be discarded.

  2. As far as cooking mussels goes, nature provided mussels with a built in timer for boiling or steaming. Pour about a cup of beer, wine, or water, in a nice big pot and add your mussels. Cover with a nice tight lid and steam, shaking occasionally. When the mussels open up (even a little bit) they're done. Those mussels that do not open up should be discarded. Or check the Fishwife's recipe for a more fun version, but the principle is the same.

  3. Rinse them well before cooking. And remove the beards! The mussels' beards are the bryssal fibers that connect them to the structure that they grow on. Pull these fibers off before you cook them.

ORIGIN: from the crisp waters of Totten Inlet, Washington

METHOD: Aquaculture

RECIPES: Easy steamed mussels with wine, Drunken Mussels with Fennel & Lemon, Coconut mussels, Seafood chowder with leeks, spicy thai mussels, Summer cioppino

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MolluskKirk LombardMussels
Coho Salmon
Coho Salmon

AKA Silver Salmon, Poseidon be praised!! Reeled in aboard the F/V New Venture out of Sitka, Alaska. Hip hip hooray! Salmon time. Coho salmon is a delight, rod and reel from the northern waters of Sitka, Alaska, Fairweather Grounds. Flash-frozen on the boat and thawed for you to enjoy, it’s sushi-ready, or feel free to grill or pan sear it. Cook as you would king salmon, grilled, broiled, baked, or as poke or sashimi. Check The Fishwife’s recipes or just pan-seared a slab, squeeze a lemon on it and call it done!

INFO PAGE: click for more fishery info!

ORIGIN: Reeled in aboard the F/V New Venture out of Sitka, Alaska

METHOD: Troll-caught (not trawl).

RECIPES: salmon with miso glaze, seared salmon with yogurt and dill, salmon with grapefruit and basil relish, ginger-soy salmon, salmon with wasabi-cream sauce. But really, with fish this fresh and delicious, a little salt, pepper, grill, and squeeze of lemon is really all you need!

WINE PAIRING: our friends at tableWINE in Pacifica "love salmon because you can play the white or red card. With a miso glaze, I would go red and play off the savory umami of the soy, but still a light red with acid to cut through the delicious fattiness of salmon. We can even stay German and do a Spateburgunbder (i.e. Pinot Noir) from Weingut Knauss in the Baden region of Germany. Definitely more savory and mushroomy than any CA pinot, and also with that German acidity. This would rock with Miso Salmon!"

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FishKirk LombardCoho Salmon
Manila Clams
Manila Clams

**SINGLE clam orders will be in a compostable bag WITH a label. DOUBLE clam orders will be in a yellow mesh bag with a label INSIDE the bag. If you're unclear on your order check the packing list in the cooler. PLEASE don’t take a double order if you have a single order!**

Neptune’s Delight members can look forward live Manila Clams (approximately 2.5 lbs per bag) fresh from Willapa Bay, WA. Sustainable, and super fresh, these little beauties are a real treat. Click on the picture of clams for fishery info.

It’s very important to scrutinize each clam. Unlike mussels, clams live in the muddy intertidal zone (inhale the sweet scent of low tide! haha...) so check every clam, even if it takes 10 minutes, and discard any that are cracked, broken, or open (and don’t close when you tap them).

A note on prep and storage: Bring a bag – your clams are packaged in a net so that they can breathe but they may drip so bring another container.

Most of you guys will be familiar with clams but in case you are not, here are some things you need to be aware of:

  1. It is impossible to guarantee 100% survival rate in the clams, so it’s necessary to go over them thoroughly before cooking. You’ll receive a generous portion to account for any dead loss.

  2. Clams are alive, and open up when they die. If any of your clams are open before you cook them, tap them a few times: if they close up, they are still alive. If they do not close up they are dead and should be discarded.

  3. Rinse your clams. I don’t rinse them because it shortens their shelf life, but rinsing just before cooking is a good idea.

  4. As far as cooking clams, nature provided them with a built in timer for boiling or steaming. Fill up a heavy pot with a lid with about 3/4 cup of white wine (or fresh water), bring it to a boil. When the clams open up they're done. Those clams that do not open up should be discarded.

  5. Put them in a bowl with the wine-clam sauce and enjoy!

ORIGIN: Willapa Bay, WA

METHOD: Aquaculture

RECIPES: Manila clams with soy butter, garlic-steamed manila clams, manila clams with parsley pesto, manila clams with spaghetti, any mussel recipe.

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ShellfishKirk LombardClams
Squid (Calamari)
Squid (Calamari)

Local squid are one of the most awesomely delicious creatures in the seven seas, they can be sauteed, deep fried, grilled, stuffed, broiled etc. I love squid, plain and simple. But I also love the fact that they freeze so well. Which is a fishmonger's dream. In fact they are one of the few seafood items that doesn't degrade when frozen. Our Neptune’s Delight members will be getting a real delight: fresh, never frozen squid (“calamari”) from one of our local squid fleets. The squid boats are all off the coast right now, and yours came from F/V Sea Wave, based out of Monterey but caught off of our coast. It is rare to get squid that hasn't been frozen or even frozen thawed and re-frozen in local markets and I'm hoping you guys will really appreciate the amazing texture and flavor of these freshies.

The squid fishery is arguably the most important fishery in California along with crab and salmon. Local squid are one of the most awesomely delicious creatures in the seven seas, they can be sauteed, deep fried, grilled, stuffed, broiled etc. But most SF citizens rarely buy them raw, and when they do eat them, tend to go in for the deep fried calamari rings available pretty much everywhere. I love squid, plain and simple.

PREP: Your squid will come whole. You will have to process them. But that's all part of the fun! Note: if you slice the tube to gut it and then cut it into thin slices it will cut your prep time in half, it is only keeping them whole that takes so long. That said, here's how you do it:

  • Pull the head/tentacles out of the tube. With one slice cut the eyed portion of the head away—leaving the tentacles.

  • Remove the beak from the center of the tentacles. Remove the plastic-like filament from inside the tube, and lightly scrape off the “skin” from the outside of the tube. All the white goopy guts inside the tube should also be removed.

  • The tentacles are yummy (once you remove the eyes and the beak). The tube can be cut into rings or stuffed with yummy things.

VIDEO: helpful little video for us visual learners - Kirk walks you through it!

ORIGIN: F/V Sea Wave, based out of Monterey but caught off of our coast.

METHOD: Purse Seine

INFO PAGE: click for fishery info!

RECIPES: You can certainly fry it, but it's also fantastic grilled quickly over high heat (1 min per side), stir-fried, or try these tasty easy recipes: Sautéed calamari with parsley and garlic, calamari with pasta, beer battered calamari, Braised stuffed squid, tapas-style char-grilled squid, squid braised in red wine with garlic aoili and toast.

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CephalopodKirk LombardCalamari, Squid