Delivery Details!

Summer - 2019

Seafood below is for WEDNESDAY, November 6th

and FRIDAY, November 8th    

 

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 - MANILA CLAMS!

**Single orders will be un-labeled in RED mesh bags, and double orders will have labels and be in a heavy duty ORANGE bag. If you're unclear on your order check the packing list in the cooler.**

 

Neptune’s Delight members can look forward live Manila Clams (approximately 3 lbs per bag) fresh from Little Skookum Inlet, WA. Everyone locally is gearing up for crab, so we're happy to source these from further north. Sustainable, and super fresh, these little beauties are a real treat. 

 

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:

  1. 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.

  2. 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.

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

  4. 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. 

  5. Put them in a bowl with the wine-clam sauce and enjoy!

 

ORIGIN: Little Skookum Inlet, 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.

Note: Track 2

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

FRIDAY: The Slab - McFARLAND SPRINGS RAINBOW TROUT!

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 2

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!

*17*  Marin Miyagi oysters fresh from Tomales Bay! Small or mediums. $24

 

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

ADD-ON IQF SARDINES!

These beautiful sardines from Half Moon Bay are a special treat, IQF = individually quick frozen. Healthy, tasty and versatile, these local treasures come whole and are fantastic grilled or broiled. 

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 HATS & APRONS!

Keep the sun out of your eyes with this stylish Sea Forager brim - a fishy and comfortable trucker hat! ($16)

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 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 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)! *check your email*

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, 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 2

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

WEDNESDAY: Neptune's Delight & The Slab - BLACK ROCKFISH! *check your email*

Beautiful blue and black rockfish fillets are coming your way! Reeled in aboard the F/V Scrimshaw out of Eureka, CA. Most of the rockfish that end up in our local markets are drag caught, and the fact that these are not is particularly awesome. 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: Captain Mark Schmidt, F/V Scrimshaw out of Eureka, CA

 

METHOD: rod and reel

 

INFO PAGE: read for more details!

 

RECIPES:  steamed whole rockfish, 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 

 

note: Track 2

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

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2010 - present

2010 - present