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!"

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)

​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

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 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)

We have a line on some beautiful red banded and blackgill rockfish from F/V Yellow Time off of Santa Barbara, CA and we're happy to have them for you today. Caught by bottom longline, these stocks are doing really well, and these specific fish will be in top condition and as fresh as can be.

Most of the rockfish that end up in our local markets are drag caught, and the fact that these are hook and line caught is really awesome. To put it in perspective, a boat dragging for ocean perch, thorny heads or chilis can catch 40,000 pounds in one outing. By contrast a guy fishing hook and line is lucky to catch 250 to 500 pounds. 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?

ORIGIN: F/V Yellow Time off of Santa Barbara, CA

METHOD: bottom longline

RECIPES: rockfish tacos & Mexican slaw; rockin' rockfish cakes; convict chowder, OR just grill it! Light marinade and a BBQ - you're golden.

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