Catch of the week

Find out what's in the net this week! WEDNESDAY, February 19th up top and FRIDAY, February 21st down below

Keep scrolling to see the list of available one-time add ons such as seaweeds, extra fish portions, shellfish, swag, and more!

Place your order for add-ons through our web store.

(Scroll down and check your email to find out what you’ll be reeling in!)

Wednesday: Neptune’s Delight & The Slab

About your seafood

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

About your seafood

McFarland Springs Rainbow Trout

Delicious McFarland Springs rainbow trout fillets are headed your way! One of our favorite (and priciest) fillets, "Sea Forager" and trout may seem incongruous, but please hear me out on this. McFarland Springs Rainbow trout are not only among the best eating fish I've had in the last 5 years, but these beautiful sparkling, rainbow-hued creatures, just may be the hope of the oceans and the answer to the global need for fish. You think I'm being hyperbolic? Overly dramatic? I'm not. Ask yourselves, what is going to happen to fish stocks when the human population reaches 50 billion? 100 billion? 500 billion? There are really only two outcomes: 1) The human species learns to harvest/farm sustainably and we have oceans full of fish, or 2) the human species learns nothing, continues to harvest and farm destructively and fish stocks are destroyed.

What if I told you that there is, within driving distance of San Francisco, a fish farm that produces a gorgeous, pink-fleshed native species? And that this farm invested millions of dollars to develop a feed pellet that does not contribute to the ongoing decimation of the three most important of all fish: sardine, anchovy and menhaden? A fish farm that recirculates all the waste from their raceways onto a 5 acre field of native grasses, where horses gambol happily in the cool Sierra breeze? What if I told you that despite the limited supply, I can get these trout to you during the fall and winter?

And the beautiful thing is that they're located in California. So I don't have to source outside the state. Anyway... I'm really hoping you guys will love and appreciate these fish as much as I do. You can read all about them on my trout landing page, and check out a great little video here.

ORIGIN: McFarland Springs Rainbow Trout Farm Susanville, California

METHOD: Aquaculture

INFO PAGE: click for fishery info!

VIDEO: see for yourself what goes on at McFarland Springs!

RECIPES: Trout with lemon dill sauce, Lemony trout with capers and wine, Pan-Fried Trout with Green Onions, Trout with curried orange butter, trout gravlax, trout miso soup.

WINE PAIRING: for the Lemony Trout with Capers and Wine recipe our friends at tableWINE in Pacifica recommend a a crisp Sicilian white such as Grillo (Paolo Cali “Blues”). Cheers!

About your seafood

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.

About your seafood

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:

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.
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.
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

About your seafood

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:

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

About your seafood

Penn Cove, P.E.I., or Mediterranean Mussels

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:

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.
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.
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

Featured

Oct 15, 2020

Manila Clams

Oct 15, 2020

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:

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

Oct 15, 2020

About your seafood

Sablefish (aka Black Cod)

INFO PAGE: click for fishery info!

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

METHOD: bottom longline

PREP TIP: how to skin your fish fillet VIDEO

About your seafood

McFarland Springs Rainbow Trout

ORIGIN: McFarland Springs Rainbow Trout Farm Susanville, California

METHOD: Aquaculture

INFO PAGE: click for fishery info!

VIDEO: see for yourself what goes on at McFarland Springs!

RECIPES: Trout with lemon dill sauce, Lemony trout with capers and wine, Pan-Fried Trout with Green Onions, Trout with curried orange butter, trout gravlax, trout miso soup.

WINE PAIRING: for the Lemony Trout with Capers and Wine recipe our friends at tableWINE in Pacifica recommend a a crisp Sicilian white such as Grillo (Paolo Cali “Blues”). Cheers!

About your seafood

Albacore Tuna

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

add ons!

Add-ons for Wednesday must be placed through the web store by MONDAY at 3pm.

Add-ons for Friday must be placed through the web store by WEDNESDAY at 3pm.

place order

Featured

Barnacle Kelp Chili Crisp, Everything Seasoning, Sweet & Smoky Rub & Bullwhip Hot Sauce

Kelp Chili Crisp! Infuses fried crunchy, salty Alaska grown kelp, mouth-warming chiles de arbol, satisfying fried onion and garlic with a hint of sweetness into a refreshing and addictive topper. Medium spice level, you can drizzle plenty on your fantastic fish creations.

"Bullwhip" is the local name for bull kelp, and this flavorful hot sauce pairs perfectly with fish. Relatively mild, a depth of flavor from the kelp paired with heat from piri piri pepper will ignite your taste buds and leave your mouth warm.
Everything Kelp Seasoning: Kelp is the star of this classic bagel topper which tastes good on practically everything. Use this kelpy, garlicky, tongue-pleasing seasoning as a fish or meat rub, tempura add-in, scrambled egg enhancer, or on your favorite toast.
Sweet & Smoky Rub: Try this sweet, smoky, salty, and deeply satisfying kelp seasoning (think next-level blackened seasoning) on fish for an easy weeknight meal.

Jazz up your seasoning section now!

MARIN MIYAGI Oysters

A dozen Marin Miyagi oysters fresh from Tomales Bay! Mediums.

Add-on IQF Albacore Tuna Loin!

Blast-frozen albacore tuna loin. Skin off, blood line removed. Perfect for the grill, for searing, or sushi.

Ground Salmon Meat

1lb ground king salmon spooned from the frame of our fabulous fish and ready to be transformed into delicious salmon cakes, burgers, or "meatballs."

Salmon Wings

Salmon wings! Season these pelvic fins with lemon pepper and broil, fry or smoke to your heart's delight and enjoy the perfect appetizer. 10 fins per order

Add-on Monkeyface eel!

A local specialty, these were poke-poled one at a time.

Sustainable SHRIMP!

We are thrilled to offer one pound blocks of plate-frozen-on-the-boat (!) deveined and de-headed medium sized gulf 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 killed. Just thaw and cook these delicious shrimp (and send us your dinner photos!) You can feel great about these domestic, highly well-regulated, and delicious shrimp. Bon appetit!

ADD-ON COHO SALMON FILLETS (IQF)

Wild-caught from the northern waters of Sitka, Alaska, Fairweather Grounds. They will come as fillets. Because it's IQF 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!

California Halibut

Having friends over for dinner? Add an order of fresh, local California halibut fillets to your existing order! Local, hook and line caught halibut is delicious and sustainable.

Add-on Hot Smoked Trout

You may have had the McFarland Springs trout already and know it to be some of the finest eating with a remarkable story. But smoked…it is another thing entirely. Delectable…adaptable…transcendent. Too much? Try it yourself and see!

Add-on Rockfish fillets

FILLETS! Beautiful, tasty by-catch from the black cod fishery, these came off the F/V High Hopes, caught 15 miles straight out from the Golden Gate. This versatile fish is great for most recipes.

Add-on Salmon collars

2 salmon collars, great grilled, broiled, in chowders or whatever you like to do with it. Chopped up for convenience. (photo by Michael Graydon & Nikole Herriott)

Add-on Dungeness Crab!

1 crab cooked, halved, cleaned and ready to go. As with any shellfish, it's highly perishable and enjoyed immediately. Enjoy!

Red Boat Fish Sauce

Red Boat Fish Sauce: 250ml $8. Sustainable fish sauce is here at last! ingredients: anchovies and salt! 4o*N certified.

Cured Wild Salmon Roe Jar

Cured Wild Salmon Roe

Add-on Lingcod fillets

Local lingcod available for add-on, 1 order = dinner for 2, approx. 1lb. SAs 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.

WHOLE Ocean Whitefish (Blanquillo)

Whole ocean whitefish ("blanquillo") approx 1.2 - 2.2 pounds, before gilled and gutted.

Dried Seaweeds

Dried seaweeds from Mendocino County! Select from Nori, Wakame, Kombu, or Sea Palm and enjoy as a chewy/crunchy sort of oceanic jerky, or add to soups, chowders, miso or re-hydrate by soaking in water for a few minutes and added to salads, sandwiches etc. Seaweeds are considered to be some of the most nutritious foods on the planet, full of iodine and other minerals (they have on average 50 percent more nutrients than most terrestrial plants).

ADD-ON Slab or Neptune's Delight orders!

Additional orders of Neptune's Delight or the Slab!

Manilla Clams

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.

McFarland Springs Rainbow Trout

This magically-tasty trout has a remarkable story about growing up in a radical sustainable fish farm, read about its journey here.

Add-on White Seabass Collars

The collar! Fatty, meaty, delicious, and perfect for the grill or broiler. Each collar is 1 or 2 large pieces depending on the size of the fish, totaling approximately around 1.5-3+ lbs.

Add-on Mussels

Not sure yet if our mussels will be from the crisp waters of Prince Edward Island or Penn Cove, but you can look forward to 2lbs+ 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!

Add-on WHOLE Rockfish

Add-on whole rockfish, gutted and gilled. Perfect for steaming whole, see our rockfish recipes!

Add-on IQF Calamari

IQF (individually quick frozen), delicious and versatile squid! 2 lbs per order. From the F/V Sea Wave out of Monterey.

Sea Forager CSF Gift Certificate

Give the gift of delicious sustainability! 4 deliveries of dinner for 2 for $108 or 8 deliveries for $214.

Sea Forager Fish Bag

Perfect for home delivery, or to tote your fish (or lunch) anywhere you want to go. Lined, insulated and drip-proof, this reusable bag is a fashionable statement for sustainability! $8

Sea Forager Hats

Keep the sun out of your eyes with this stylish Sea Forager brim - a fishy and comfortable trucker hat! ($25)

Sea Forager Gift Kit!

Everything your favorite Sea Forager needs!

Oyster Shucker

Put down that screwdriver, Sea Forager oyster shuckers are here! Branded wood with a stainless steel blade that's perfect for shucking oysters and clams by the dozen, $8.

Featured

Barnacle Kelp Chili Crisp, Everything Seasoning, Sweet & Smoky Rub & Bullwhip Hot Sauce

"Bullwhip" is the local name for bull kelp, and this flavorful hot sauce pairs perfectly with fish. Relatively mild, a depth of flavor from the kelp paired with heat from piri piri pepper will ignite your taste buds and leave your mouth warm.
Everything Kelp Seasoning: Kelp is the star of this classic bagel topper which tastes good on practically everything. Use this kelpy, garlicky, tongue-pleasing seasoning as a fish or meat rub, tempura add-in, scrambled egg enhancer, or on your favorite toast.
Sweet & Smoky Rub: Try this sweet, smoky, salty, and deeply satisfying kelp seasoning (think next-level blackened seasoning) on fish for an easy weeknight meal.

Jazz up your seasoning section now!

MARIN MIYAGI Oysters

A dozen Marin Miyagi oysters fresh from Tomales Bay! Mediums.

Add-on IQF Albacore Tuna Loin!

Blast-frozen albacore tuna loin. Skin off, blood line removed. Perfect for the grill, for searing, or sushi.

Ground Salmon Meat

1lb ground king salmon spooned from the frame of our fabulous fish and ready to be transformed into delicious salmon cakes, burgers, or "meatballs."

Salmon Wings

Salmon wings! Season these pelvic fins with lemon pepper and broil, fry or smoke to your heart's delight and enjoy the perfect appetizer. 10 fins per order

Add-on Monkeyface eel!

A local specialty, these were poke-poled one at a time.

Sustainable SHRIMP!

ADD-ON COHO SALMON FILLETS (IQF)

California Halibut

Having friends over for dinner? Add an order of fresh, local California halibut fillets to your existing order! Local, hook and line caught halibut is delicious and sustainable.

Add-on Hot Smoked Trout

Add-on Rockfish fillets

FILLETS! Beautiful, tasty by-catch from the black cod fishery, these came off the F/V High Hopes, caught 15 miles straight out from the Golden Gate. This versatile fish is great for most recipes.

Add-on Salmon collars

2 salmon collars, great grilled, broiled, in chowders or whatever you like to do with it. Chopped up for convenience. (photo by Michael Graydon & Nikole Herriott)

Add-on Dungeness Crab!

1 crab cooked, halved, cleaned and ready to go. As with any shellfish, it's highly perishable and enjoyed immediately. Enjoy!

Red Boat Fish Sauce

Red Boat Fish Sauce: 250ml $8. Sustainable fish sauce is here at last! ingredients: anchovies and salt! 4o*N certified.

Cured Wild Salmon Roe Jar

Cured Wild Salmon Roe

Add-on Lingcod fillets

WHOLE Ocean Whitefish (Blanquillo)

Whole ocean whitefish ("blanquillo") approx 1.2 - 2.2 pounds, before gilled and gutted.

Dried Seaweeds

ADD-ON Slab or Neptune's Delight orders!

Additional orders of Neptune's Delight or the Slab!

Manilla Clams

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.

McFarland Springs Rainbow Trout

This magically-tasty trout has a remarkable story about growing up in a radical sustainable fish farm, read about its journey here.

Add-on White Seabass Collars

The collar! Fatty, meaty, delicious, and perfect for the grill or broiler. Each collar is 1 or 2 large pieces depending on the size of the fish, totaling approximately around 1.5-3+ lbs.

Add-on Mussels

Add-on WHOLE Rockfish

Add-on whole rockfish, gutted and gilled. Perfect for steaming whole, see our rockfish recipes!

Add-on IQF Calamari

IQF (individually quick frozen), delicious and versatile squid! 2 lbs per order. From the F/V Sea Wave out of Monterey.

Sea Forager CSF Gift Certificate

Give the gift of delicious sustainability! 4 deliveries of dinner for 2 for $108 or 8 deliveries for $214.

Sea Forager Fish Bag

Perfect for home delivery, or to tote your fish (or lunch) anywhere you want to go. Lined, insulated and drip-proof, this reusable bag is a fashionable statement for sustainability! $8

Sea Forager Hats

Keep the sun out of your eyes with this stylish Sea Forager brim - a fishy and comfortable trucker hat! ($25)

Sea Forager Gift Kit!

Everything your favorite Sea Forager needs!

Oyster Shucker

Put down that screwdriver, Sea Forager oyster shuckers are here! Branded wood with a stainless steel blade that's perfect for shucking oysters and clams by the dozen, $8.