Delivery Details!

Spring - 2020

Seafood below is for WEDNESDAY, JULY 1st

and FRIDAY, July 3rd

(note: there will be no deliveries on July 8th & 10th, deliveries will resume thereafter) 

 

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 MONDAY at 3pm.
Add-ons for Friday must be placed through the web store by WEDNESDAY at 3pm.

FRIDAY: *some* Neptune's Delight - MANILA CLAMS! *check your email*

**Clam orders will be in a compostable bag with a label. 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. 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: *some* Neptune's Delight & The Slab - KING SALMON FILLETS! *check email*

AKA Chinook Salmon, Poseidon be praised!! Caught way off of Half Moon Bay by Captain Kris F/V Snow White. Your salmon order will come in the form of fillets. Hip hip hooray! I have a lot to say about this precious fish, so check out my video and the links below to learn more.

 

ORIGIN: Caught way off of Half Moon Bay by Captain Kris F/V Snow White

METHOD: Troll-caught (not trawl)

INFO PAGE:  click for fishery info on one of our most important local fish

SALMON FISHING VIDEO: how to catch and cook king salmon! (and how to narrowly escape being blinded by a lead ball.)

RECIPES:  King 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!"

note: Track 2

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

FRIDAY: *some* Neptune's Delight & The Slab - CALIFORNIA HALIBUT! *check your email*

Some of our members will enjoy one of our favorite seasonal treasures - local halibut reeled in by hook and line by Captain Corey Otto, F/V Yellowtime.

 

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. Send us your photos and you could win a Sea Forager apron!

 

ORIGIN:  Captain Corey Otto, F/V Yellowtime

METHOD: Hook & line

 

INFO PAGE: click for fishery info!

 

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!

 

note: Track 2

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

FRIDAY: *some* Neptune's Delight - AHI TUNA! *check your email*

Some of our members will enjoy fresh ahi tuna (aka "yellowfin" tuna) fresh from Hawaii! We partner with our friends at TwoXSea who found a few Hawaiian small boat fishermen who use sustainable gear and are willing to catch and pack in ice and drive fish to airport so we can look forward to their catch.  

 

Your beautiful ahi tuna were caught by Captain Nagahisa aboard F/V Eheukai out of the west side of Kehaka, Kauai, Hawaii, by rod and reel as opposed to the gigantic Hawaiian Pelagic long liners that are so destructive. They'll arrive skin on, and are perfect for the grill, searing, or sushi. Enjoy!

 

ORIGIN: Captain Nagahisa aboard F/V Eheukai out of the west side of Kehaka, Kauai, Hawaii

METHOD: trolling (not trawling), using hook and line

 

INFO PAGE: Click for fishery details!

QUICK TUNA RECIPES: Basic ahi tuna poke, Pan-Seared Tuna Loin, Tuna with Wasabi Cream Sauce, Tahitian Poisson Cru, or simply grilled, or enjoyed as sushi!

 

PREP TIP: how to skin your fish fillet VIDEO

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 KING SALMON FILLETS!

Beautiful chinook (king) salmon fillets, fresh, local, delicious. One share serves two people, weight ranges from .92 - 1.2 lbs. Troll-caught (not trawl).

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

ADD-ON SALMON COLLARS!

Fresh salmon carcass (with collar & head), great in chowders or whatever you like to do with it. Chopped up for convenience. $10 ea.

Painting by Gregory Block

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

ADD-ON CALIFORNIA HALIBUT!

Having friends over for dinner? Add an order of fresh California halibut to your existing order!

Local, hook and line caught halibut is delicious, local, and sustainable. 

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

ADD-ON ANCHOVIES!

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

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 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 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! ($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 - California Halibut fillets!

Some of our members will enjoy one of our favorite seasonal treasures - local halibut reeled in by hook and line by Captain Corey Otto, F/V Yellowtime.

 

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. Send us your photos and you could win a Sea Forager apron!

 

ORIGIN:  Captain Corey Otto, F/V Yellowtime

METHOD: Hook & line

 

INFO PAGE: click for fishery info!

 

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!

 

note: Track 2

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

WEDNESDAY: The Slab - KING SALMON FILLETS! (& ALL GLEN PARK)

AKA Chinook Salmon, Poseidon be praised!! Caught way off of Half Moon Bay by Captain Kris F/V Snow White. Your salmon order will come in the form of fillets. Hip hip hooray! I have a lot to say about this precious fish, so check out my video and the links below to learn more.

 

ORIGIN: Caught way off of Half Moon Bay by Captain Kris F/V Snow White

METHOD: Troll-caught (not trawl)

INFO PAGE:  click for fishery info on one of our most important local fish

SALMON FISHING VIDEO: how to catch and cook king salmon! (and how to narrowly escape being blinded by a lead ball.)

RECIPES:  King 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!"

note: Track 2

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

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2010 - present

2010 - present