Catch of the week

Find out what's in the net this week! WEDNESDAY, September 16th up top and FRIDAY, September 18th 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

Sablefish (aka Black Cod)

We are happy to share buttery, flaky, deep-water sablefish aboard the Captain Sean Cross, F/V Smeagol out of the San Francisco. #KNOWYOURFISHERMAN! Caught via bottom longline in deep water, this fishery is doing very well and we are happy to have them for you. Hello, sablefish (aka Blackcod)!

To be clear, sablefish fishing is no easy task. The guys have to go way off shore (2-4 days) and each line or trap is baited, and a single snag, wherein they lose their gear, costs them thousands of dollars. Also consider that if the weather changes, the swell picks up, or anything goes wrong with their boat, they are a full day from a safe harbor. I only point this out so that we don't take the fish or the fishermen for granted.

Be sure to read the Blackcod info page to learn more than you ever wanted to know about this delicious fish. And check out the Fishwife's sablefish recipes. I think you'll have some fun with this fantastically fatty fish, which is so moist that it is nearly impossible to overcook.

INFO PAGE: click for fishery info!

ORIGIN: Captain Sean Cross, F/V Smeagol out of the San Francisco. #KNOWYOURFISHERMAN!

METHOD: bottom longline

RECIPES: Easy miso marinated sablefish, Ginger-soy sablefish, steamed with ginger and scallions, cumin crusted sablefish, blackcod with roasted sweet and sour onions, sablefish cakes, broiled sablefish with anchovy butter, sablefish with hoisin and ginger sauce, blackcod and kimchi stew, sablefish-veggie stir fry, or add to your favorite stew!

PREP TIP: how to skin your fish fillet VIDEO

WINE PAIRING: Our friends at tableWINE in Pacifica recommend a French gamay like Aliane Beaujolais since it's like Pinot noir, but a little lighter. Because of the miso glaze and some caramelization the dish is hearty enough to take on a light bodied red.

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

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

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

Chinook "King" Salmon

AKA Chinook Salmon, Poseidon be praised! And since the local chinook salmon fishery is closed, we sourced some 👑chinook (king) salmon👑 from the F/V Avalon, Blue Sea, Miss Norma, Quiana and Wind Chime out of Hoonah, AK. These are FAS, or frozen at sea. This is incredible quality, and sushi-grade. 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.

INFO PAGE: click for more fishery info!

ORIGIN: F/V Avalon, Blue Sea, Miss Norma, Quiana and Wind Chime out of Hoonah, AK

METHOD: Troll-caught (not trawl). Click “read more” for fishery info on one of our most important local fish.

RECIPES: King salmon with miso glaze, 5 spice tea-smoked salmon, ginger-dill salmon, salmon burgers, fresh cured salmon, king salmon crudo, roasted dill salmon, salmon gravlax, salmon with curried orange butter, seared salmon with yogurt and dill, salmon with grapefruit and basil relish, ginger-soy salmon, salmon with wasabi-cream sauce, Lemon-Roasted Salmon With Escarole, Asparagus, and Potatoes, Five spice tea-smoked salmon, salmon burgers, ginger-dill salmon, salmon crudo, fresh cured salmon. 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

Bonito

These beautiful fish are rarely found locally, and we can thank global warming for their appearance in Moss Landing. Bonito are a smaller member of the tuna family and are excellent as sashimi, or seared. Your fish were reeled in by hook and line yesterday, and your fillet will come skin on (see how to remove your fish skin VIDEO).

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.