Catch of the week
Find out what's in the net this week! WEDNESDAY, May 1st and FRIDAY, May 3rd
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 confirmation to find out what you’ll be reeling in!)
Wednesday: Neptune’s Delight & The Slab
**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.
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!
AKA true cod, tonight you get to enjoy some beautiful IQF hook and line-caught pacific cod from the frozen northlands by way of F/V Artic Prowler out of Hoonah, AK. These line caught fish are handled one fish at a time, with care, for the benefit of the fishery and your supper.
....and talk about balls of steel. These guys fish Kodiak all winter! Here's a video of some other pacific cod fishermen, just to get a taste of the work that goes into it. This is a deeply awesome fishery, and there are several reasons why I am happy to support this fishery… for one thing, these guys are pulling up true cod in 2,000 feet of water in Alaska right now, which is badass in itself and a truly sustainable alternative to typical trawling. For another, this is one of the few fish on the West Coast that's called a cod and actually is a cod! ("rock cod," lingcod and black cod are not true gadiformes). Visit the info page for more info on this tasty and sustainable slab.
Perfect for fish and chips or any "cod" recipe, it's perfect for frying but also versatile. Be sure to check out the Fishwife's true cod recipes, and let us know what you do with it - remember, our fave fish photo wins a Sea Forager oyster shucker!
IQF = Individually Quick Frozen. If what one intends to do is run a sustainable seafood company that is fully committed to high standards, one must occasionally dip into frozen supply, especially in the off-season when big swells and closed seasons are a reality. I should also add that these fish are the same quality that goes out to the top four star restaurants in the country. I am proud to support these fishermen and delighted to offer it to you. We're excited about this fish because it's so damned delicious, mouth-watering, one of the best products we've ever offered, and we know the guys who caught it. Enjoy!
ORIGIN: F/V Artic Prowler out of Hoonah, AK.
METHOD: hook and line
INFO PAGE: click for fishery info!
RECIPES: Beer battered cod, pan fried true cod with breadcrumbs and herbs, easy-peasy cod in parchment paper, true cod with mustard-caper sauce, herb crusted true cod, true cod chowder with leeks
Friday: Neptune’s Delight & The Slab
(Scroll down and check your email confirmation to find out what you’ll be reeling in!)
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!
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!
The boats are out so we can't say yet what will be in your catch. Check back for updates, fishery info, prep tips and recipes, and be sure to check the store items below for add-on delights!
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.
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!
Approx. 1lb, fresh swordfish fillet caught under an experimental hook and line fishery permit. Our fishermen follow strict protocols in hopes of creating a sustainable swordfish fishery off the California coast. The goal is for fishermen to transition out of the egregious drift nets and longlines and adopt this hook and line rod and reel buoy fishing alternative.
photo by Amelia PS
Blast-frozen albacore tuna loin. Skin off, blood line removed. Perfect for the grill, for searing, or sushi.
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! 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
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!
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!
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.
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!
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.
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)
Wild caught fresh uni (sea urchin) from the Mendocino Coast! Diver caught and packaged in a 100g tray. Please note that due to shape of bags, the uni will be tipped on end and there may be a slight shifting. From the father and son team aboard the F/V Dreamer. #KNOWYOURDIVER
Pictured: Diver Tony Aban, Diver Ken Gerken, Diver David Aban
Red Boat Fish Sauce: 250ml $8. Sustainable fish sauce is here at last! ingredients: anchovies and salt! 4o*N certified.
Special culinary delight! 1lb fresh chanterelle mushrooms, foraged from Southern Oregon by one of our fishermen and his daughter.
You may have seen some squid boats out at sea, they're just off the coast and one of our favorite local, very sustainable fisheries!
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).
2 lb bag of local anchovies just in from SF! Mostly smalls and mediums, very delectable.
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.
This magically-tasty trout has a remarkable story about growing up in a radical sustainable fish farm, read about its journey here.
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!
IQF (individually quick frozen), delicious and versatile squid! 2 lbs per order. From the F/V Sea Wave out of Monterey.
Give the gift of delicious sustainability! 4 deliveries of dinner for 2 for $108 or 8 deliveries for $214.
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
Keep the sun out of your eyes with this stylish Sea Forager brim - a fishy and comfortable trucker hat! ($25)