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

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

​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!

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

​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!

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.

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