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CA HALIBUT, SABLEFISH, BOCACCIO RF, FIDDLEHEAD & MUSHROOM MEDLEY DELIVERY FRIDAY MARCH 13TH

Updated: Mar 12

Greeting Fish Enthusiasts! Did you miss out on our last delivery of CA Halibut, or do you just want some more? You are in luck! We just landed more sustainably caught Halibut, plus local Sablefish & Bocaccio Rockfish. We are also excited to offer wild harvested Fiddleheads from Humboldt county along with a Mushroom Medley. We will be making a delivery of these tasty options Friday, March 13th


If you're a package holder, please use the Prepaid Order Form

or head to our Online Store to purchase


Species: CA Halibut (Paralichthys californicus) Catch Date: 03/10/2020 Boat: F/V No Name Captain: Chris Seeno Port: Monterey Catch Method: Hand Operated Pole Monterey Bay Seafood Watch Rating: Best Choice Share Size: Full Share 1.0 lb Fillets will be skin on with some small pin bones

California Halibut can be found up and down the California coast and are actually a member of the Flounder family. They start their lives with eyes on both sides of their head and as they grow one eye begins to travel to the left or right side. The side with no eyes becomes the blind side which rests on the ocean floor and turns white. The side with eyes becomes the top side of the fish and turns a mottled brown, camouflaging them from any prey unlucky enough to swim by. They are broadcast spawners and reach maturity in 2-3 years. In California the commercial fishing season is year round but they usually found in abundance during the spring and summer months. They are typically targeted in the Monterey Bay in depths of 40 to 80 ft. Halibut has a beautiful white, dense meat that is slightly sweet and delicious if not over cooked. It is great for grilling, broiling and sauteing.

California Halibut caught by Hand Operated Poles are a great sustainable option resulting in minimal unwanted by-catch or habitat disturbance. They reach sexual maturity relatively quickly and there is not a lot of fishing pressure locally. Trawled halibut from California and Mexico are widely available in local stores and restaurants but should be avoided due to high levels of by-catch.


Species: Sablefish (Anoplopoma fimbria) Catch Date: 03/11/2020 Boat: F/V Sea Harvest Captain: Dan Deyerle Port: Moss Landing Catch Method: Bottom Set Line Monterey Bay Seafood Watch Rating: Best Choice Share Size: Full Share 1.25 lbs Half Share 0.65 lbs Fillets will be skin on with some small pin bones

Sablefish is commonly known as butterfish due to its soft texture, delicate flakes and rich buttery taste. These characteristics can be contributed to its high levels of healthy fatty acids. It has been consumed as a delicacy in Japan for many years and is now making its way onto the local market. Sablefish are found in muddy seabeds at depths of up to 9,000 feet and prefer the edge of the continental shelf. They are opportunistic hunters who like to feed on other fish, squid and even jellyfish. Sablefish mature early and have a long lifespan (up to 90 years).

Sablefish’s buttery, rich and flakey texture make it a great substitute for other impact fish, such as the Chilean Seabass. It is a very well managed fish with its population numbers well into the healthy range. When they are caught using fishing methods such as traps or bottom set lines, they have minimal bycatch and environmental impacts.


Species: Bocaccio Rockfish (Sebastes paucispinus) Catch Date: 03/11/2020 Boat: F/V Sea Harvest Captain: Calder Deyerle Port: Moss Landing Catch Method: Fly-Line Monterey Bay Seafood Watch Rating: Not Rated (Little to no by-catch or habitat disturbance) Share Size: Full Share 1.25 lbs Half Share 0.65 lbs Fillets will be skin on with some small pin bones

Bocaccio is a large species of rockfish that is found ranging from Alaska down to Baja California. As their name in Italian suggests, they can be easily identified by their large mouths. The adult color ranges from a reddish hue to brown and once they are caught and brought to the surface their color tends to brighten to a stronger red hue. Juvenile Bocaccio tend to stay together in loose schools and spend most of their time in shallower water. After about two years of age they begin to descend into deeper water of up to 750 feet near a deep, rocky environment. Bocaccio enjoy an colorful diet of many difference species of fish as well as squid and crustaceans.

Females begin to mature when they reach 17 inches long and they typically grow larger than the males and have a longer lifespan. Fertilization takes place internally within the females body and she holds the developing young until they are ready to hatch as live larvae. Hatching occurs during the months of December through April with the females being capable of hatching 1.5 millions eggs per cycle. Bocaccio can live to be 50 years old, are slow growing and late to mature making which puts them endanger if over fished as their populations take time to recover.


Species: Fiddlehead (Matteuccia struthiopteris) Harvest Date: 03/09/2020 Forager: Lukas Vrana Location: Humboldt County Harvest Method: Hand Harvested Share Size: Full Share 0.5 lb

Fiddleheads are the coiled frond of the fern plant. They grow in abundance during the spring months. They have a texture which is crunchy and succulent and they have a gelatinous flesh. Their flavor is woodsy and grassy with a slightly sweet finish. They should never be consumed raw, yet just a light sauté in some butter or olive oil will really bring out their spectacular flavor. They are also nutrient rich. with quantities of vitamins A and C and are rich in niacin, magnesium, iron, potassium, and phosphorus. They are also rich in antioxidants and bioflavonoids.


Mushroom Medley Species: Black Trumpets (Craterellus cornucopioides) Yellowfoot (Craterellus tubaeformis) Hedgehog (Hydnum umbilicatum) Harvest Date: 03/09/2020 Forager: Lukas Vrana Location: Mendocino County Harvest Method: Hand Harvested Share Size: Full Share 1 lb Half Share 0.5 lbs


Black Trumpets can be found locally in mixed Tan Oak and Redwood Forests and fruit in late Fall through winter. They range from Santa Cruz County northward. Sometimes confused as Black Chanterelles, they're actually not closely related to each other. They have a rich and complex flavor a wonderfully fragrant smell and are a favorite of many local foragers and chefs. They can be very difficult to find due to their dark color and camouflaging abilities.

Hedgehog are found from the central coast of California up to British Columbia and have a mycorrhizal relationship with Live Oaks and sometimes conifers. This type of relationship benefits both the tree and the fungal as they exchange nutrients between the two of them They are among the few species of mushrooms that have a toothed hymenophore, as opposed to gills. Their caps have a soft peach color with a convexed and dented inner margin. Hedgehog’s have a unique earthy and nutty flavor with a mild peppery taste.

Yellowfoot mushrooms are a member of the Chanterelle family and have a mycorrhizal relationship with several species of conifer. They are found scattered on rotten conifer wood, moss and soil usually during the wet months of January and February, which gives them their nickname Winter Chanterelle. They have a trumpet shaped flowering body that ranges in color from brown to saffron yellow. Their cap is convexed with wide spaced gills becoming hollow in the center and tapering down to a long, thin stipe. They have a delicate and slightly fruity aroma with a soft, moist flesh.


If you're a package holder, please use the Prepaid Order Form

or head to our Online Store to purchase


Recipe

Blackened Sablefish with Fresh Mushrooms


Ingredients:

  • 0.65 lbs - 1.25 lbs of Sablefish

  • 6 tablespoons butter, divided

  • 2 shallots,

  • 0.5 - 1 lb of minced fresh mushroom medley

  • 1 bunch (1 pound) green beans

  • ¼ cup finely chopped chives, plus more for garnish

  • 3 tablespoons lemon juice

  • Kosher salt and freshly ground black pepper, to taste

  • 3 tablespoons olive oii

Procedure:
  1. In a large skillet, melt 3 tablespoons of the butter over medium-high heat. Add the shallots and sweat until translucent, 2 to 3 minutes.

  2. Add the mushrooms and continue to cook until tender, 3 minutes. Add the green beans and cook until lightly golden and tender, 4 minutes more.

  3. Remove from the heat and stir in the remaining 3 tablespoons of butter, the chives and lemon juice. Season with salt and pepper, and keep warm until ready to serve.

  4. In a large nonstick skillet, heat the olive oil over medium-high heat. Season the fillets with salt and pepper, then make a series of scores on their skins, 1 inch apart from each other.

  5. Cook each fillet until golden and crisp, 4 to 5 minutes. Flip the fish and sear until cooked through, 3 to 4 minutes more.

Sautéed Fiddlehead Ferns


Ingredients:

  • 1 pound fiddlehead ferns

  • 1 clove garlic or 1 small shallot

  • 1 tablespoon fine sea salt, plus more to taste

  • 2 teaspoons butter, or vegetable oil

Procedure:

  1. Gather the ingredients.

  2. Trim the fiddlehead ferns, removing any brown ends or mushy parts. Rinse them clean in cool water. Only do this right before cooking them—the added moisture will make these delicate fronds spoil if done too far ahead of time.

  3. If using the garlic or shallot, peel it and slice it very thinly. Don't chop or mince them: slicing and ending up with bigger pieces will keep their pungent aroma from overwhelming the delicate flavor of these pretty ferns.

  4. In a large pot, bring 2 quarts water to a boil. Add the salt and the cleaned fiddleheads. Cook for 1 minute.

  5. Drain and rinse with cold water until the fiddleheads cool off (or dunk them in a bowl of ice water to cool them).

  6. Drain them and lay them out on layers of paper towels to pat them dry. This process of blanching removes the bitter edge of fiddleheads. If their bitterness doesn't bother you, feel free to skip this step

  7. In a large frying pan, heat the oil over medium-high heat. Add the blanched fiddleheads. Cook, stirring frequently, until they start to brown on the edges, about 5 minutes (longer if they aren't blanched).

  8. Add the garlic or shallots, if you like, and cook, stirring constantly, until the garlic is fragrant and just starting to color, about 1 minute.

  9. Salt to taste and serve immediately.


If you have any questions feel free to email us at ocean2table@gmail.com or call/text us at

(831) 295-8403. Thank you for supporting your local fishermen and fisherwomen!

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