Catch of the week

Find out what's in the net this week! WEDNESDAY, January 15th up top and FRIDAY, January 17th 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

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!

About your seafood

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!"

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

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

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!

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

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.

METHOD: Aquaculture

ORIGIN: live from Stretch Island, WA

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

INFO PAGE: Click for fishery info!

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

About your seafood

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

About your seafood

PENDING

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.

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.