Catch of the week

Find out what's in the net this week! WEDNESDAY, October 14th up top and FRIDAY, October 16th further 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

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

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!

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

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

Petrale Sole

These are the ONLY TRULY sustainable petrale sole available anywhere. This is because we get them from the F/V Mr. Morgan out of Half Moon Bay which uses a Scottish seine - a very rare alternative to destructive trawling. This is the only Scottish seine on the West Coast of North America. Click the fish photo for more fishery info.

Petrale sole are deep water, super delicious flaky white fish. They are great pan fried, sautéed, broiled of baked. Check out my petrale sole info page for lots of great info, and visit the Fishwife's petrale sole recipes for inspiration.

INFO PAGE: Click for more fishery info!

ORIGIN: F/V Mr. Morgan out of Half Moon Bay

METHOD: Scottish seine

RECIPES: Panko sautéed petrale sole; broiled petrale sole with lemon, mustard and thyme; Sauteed petrale sole with bread crumb batter, oven-poached petrale sole with lemon caper sauce.

About your seafood

Deep Water "Red Banded" or Blackgill Rockfish

We have a line on some beautiful red banded and blackgill rockfish from F/V Yellow Time off of Santa Barbara, CA and we're happy to have them for you today. Caught by bottom longline, these stocks are doing really well, and these specific fish will be in top condition and as fresh as can be.

Most of the rockfish that end up in our local markets are drag caught, and the fact that these are hook and line caught is really awesome. To put it in perspective, a boat dragging for ocean perch, thorny heads or chilis can catch 40,000 pounds in one outing. By contrast a guy fishing hook and line is lucky to catch 250 to 500 pounds. 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: F/V Yellow Time off of Santa Barbara, CA

METHOD: bottom longline

RECIPES: 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

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

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

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

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

Fresh Anchovies

2 lb bag of local anchovies just in from SF! Mostly smalls and mediums, very delectable.

Add-on True Cod

Beautiful hook and line caught Alaskan true cod! IQF

Add-on Sablefish fillets

Sablefish fillets: buttery, flaky, deep-water sablefish from way off of Half Moon Bay.

Smoked Sablefish

Beautiful, local smoked sablefish (aka "blackcod") - delicious any way you slice it. Approx .72-85 lbs.

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.

Featured

Fresh Anchovies

2 lb bag of local anchovies just in from SF! Mostly smalls and mediums, very delectable.

Add-on True Cod

Beautiful hook and line caught Alaskan true cod! IQF

Add-on Sablefish fillets

Sablefish fillets: buttery, flaky, deep-water sablefish from way off of Half Moon Bay.

Smoked Sablefish

Beautiful, local smoked sablefish (aka "blackcod") - delicious any way you slice it. Approx .72-85 lbs.

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.