Delivery Details!

Winter - 2020

Seafood below is for WEDNESDAY, January 22nd

and FRIDAY, January 24th   

 

Find out what's in the net this week, and purchase add-on seafood in the store! 

 
NOTE: Add-ons for Wednesday must be placed through the web store by TUESDAY at 8am.
Add-ons for Friday must be placed through the web store by THURSDAY at 5am.

FRIDAY: Neptune's Delight: LIVE P.E.I. MUSSELS!

We are super happy to celebrate sustainable aquaculture with P.E.I. mussels. Plump and delicious, I'm sure you'll see why they're so popular. And of course, if you want to learn how to pick them yourself, I can show you how to do that too.

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.

BRING A BAG! Because mussels are brought to you alive, they need to be packaged so that they can breathe. Because of this they will arrive in a net bag so bring some kind of drip-proof bag or container to carry your mussels in. Store in the back of your fridge covered 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. THERE WILL BE NO LABELS ON THE BAGS! SO PLEASE...

  • Single orders = RED bag

  • Double orders = BLUE bag

 

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. Cove mussels are grown in the wild. They are a tad more rugged than the machine cleaned and sorted varieties. 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: Prince Edward Island

METHOD: Aquaculture

 

INFO PAGE: click for more fishery info!

 

RECIPES: Easy steamed mussels with wine, Drunken Mussels with Fennel & Lemon, Seafood chowder with leeks

Enjoy!

note: Track 1

Click and place your order for add-on seafood on the web store.

FRIDAY: The Slab - PACIFIC TRUE COD (IQF)! *some locations - check your emails*

This week you will enjoy some beautiful pot-caught Alaskan true cod! Yours came from the frozen northlands by way of F/V Raven Bay, Captain Dustan Dickerson out of Dutch Harbor, AK, pot caught. Talk about balls of steel. These guys fish Kodiak all winter!

 

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 from pots up off the ocean floor 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. 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 Raven Bay, Captain Dustan Dickerson out of Dutch Harbor, AK

METHOD: pot

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

 

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

 

Note: Track 1

Click and place your order for add-on seafood on the web store.

FRIDAY: The Slab - McFARLAND SPRINGS RAINBOW TROUT! *some locations - check your emails*

Delicious McFarland Springs rainbow trout fillets are headed your way! One of our favorite 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.

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!

 

note: Track 1

Click and place your order for add-on seafood on the web store.

ADD-ON Slab or Neptune's Delight orders!

Additional orders of Neptune's Delight or the Slab!

Click and place your order for add-on seafood on the web store.

ADD-ON MARIN MIYAGI OYSTERS!

*18*  Marin Miyagi oysters fresh from Tomales Bay! Small or mediums. 

 

Click and place your order for add-on seafood on the web store.

ADD-ON MANILA CLAMS!

Live Manila Clams (approximately 2.5 lbs per bag) fresh from Willapa Bay, WA. Local shellfish farms are closed after the heavy rains because the runoff from surrounding farms increases the presence of coliform bacteria, so we're happy to source these from further north. Sustainable, and super fresh, these little beauties are a real treat. 

Click and place your order for add-on seafood on the web store.

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!

Click and place your order for add-on seafood on the web store.

ADD-ON OYSTER SHUCKERS!

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.

Click and place your order for add-on seafood on the web store.

ADD-ON SEA FORAGER GIFT PACK!

Everything your favorite Sea Forager needs:

  • Signed copy of The Sea Forager's Guide to the Northern California Coast

  • Official baitfish guide

  • Sea Forager hat

  • 2 handmade crab snares

  • Sea Forager oyster shucker

  • Silver cold pack

     Total value: $115, yours for just $100!

Click and place your order for add-on seafood on the web store.

ADD-ON 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).

All seaweeds will come in ¼ pound packages, $19.

 

Click and place your order for add-on seafood on the web store.

ADD-ON 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.

 

Click and place your order for add-on seafood on the web store.

ADD-ON HATS & APRONS!

Keep the sun out of your eyes with this stylish Sea Forager brim - a fishy and comfortable trucker hat! ($20) Available in white or navy. And stay neat and be the envy of the grill or kitchen in our nifty apron! "From hook to cook. Sea Forager" ($20)

 

Click and place your order for add-on seafood on the web store.

ADD-ON FISH BAG!

Perfect for home delivery, or to tote your fish (or lunch) anywhere you want to go. Lined and drip-proof, this reusable bag is a fashionable statement for sustainability! $5

7 1/2" W x 9 1/2" H x 4 3/4" D

Click and place your order for add-on seafood on the web store.

ADD-ON GIFT CERTIFICATES!

Give the gift of delicious sustainability! 4 deliveries of dinner for 2 for $100 or 8 deliveries for $200.

Click and place your order for add-on seafood on the web store.

WEDNESDAY: Neptune's Delight & The Slab - PACIFIC TRUE COD (IQF)!

This week you will enjoy some beautiful pot-caught Alaskan true cod! Yours came from the frozen northlands by way of F/V Raven Bay, Captain Dustan Dickerson out of Dutch Harbor, AK, pot caught. Talk about balls of steel. These guys fish Kodiak all winter!

 

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 from pots up off the ocean floor 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. 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 Raven Bay, Captain Dustan Dickerson out of Dutch Harbor, AK

METHOD: pot

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

 

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

 

Note: Track 1

Click and place your order for add-on seafood on the web store.

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2010 - present

2010 - present