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Chilipepper RF, Bocaccio, Dungeness Crab, O2T Smoked Rainbow Trout Delivery Thursday Feb 27th

Greeting Fish Enthusiasts! Did you know that the West Coast Groundfish fishery has made a remarkable recovery along the west coast? Many of these species were considered overfished and were not forecasted to reach sustainable levels for decades. Yet, thanks to better fishery management, the majority of these species have rebounded and are now considered a sustainable seafood option!

We will be offering Chilipepper Rockfish & Bocaccio Rockfish as well as Cooked & Cleaned Dungeness Crab. Our O2T Smoked Rainbow Trout is back! We will have limited amounts available on our online store! We will be making a delivery of these tasty options on Thursday, February 27th


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

or head to our Online Store to purchase


Species: Chilipepper Rockfish (Sebastes goodei) Catch Date: 02/25/2020 Boat: F/V Sea Harvest Captain: Rich & Dan Deyerle Port: Moss Landing Catch Method: Fly-Line Monterey Bay Seafood Watch Rating: Best Choice Share Size: Full Share 1.25 lbs Half Share 0.65 lbs Note: Fillets will be skin on with some small pin bones


Chilipepper Rockfish are one of 70 different types of Rockfish along the west coast. They have a lifespan of about 35 years and are quick to mature, with males maturing at 2 years old and females by about 4 years old. Chilipepper are viviparous, meaning they breed through internal fertilization and give birth to live fish. The juveniles prefer shallow water, while the adults are found within deep rocky reefs and muddy/sandy bottoms feeding on small crustaceans, squid and various species of other fish. Adults are easy to identify by their distinct red-orange color, protruding jaw and spineless head. Chilipepper Rockfish has a medium, firm flesh which makes it versatile for a variety of preparations. Chilipepper’s are often referred to as Rockcod or mislabeled as Snapper.


Chilipepper Rockfish have made a miraculous recovery and Monterey Bay Seafood Watches now rates them as a Best Choice when caught by Scottish Seine or by the California Groundfish Collective (CGC). Rockfish fisheries are highly regulated and use implemented sustainable catch limits and as well as specific gear modifications that have greatly helped to reduce habitat destruction along the seafloor as well as helped to reduce bycatch. Along with a regulated fishery, Chilipepper’s are fast growing and have an early maturity rate which contributes to making them a great sustainable choice.


Species: Bocaccio Rockfish (Sebastes paucispinus) Catch Date: 02/25/2020 Boat: F/V Sea Harvest Captain: Rich & Dan Deyerle Port: Moss Landing Catch Method: Fly-Line Monterey Bay Seafood Watch Rating: Not Rated

(Little to no by-catch and minimal 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: Dungeness Crab (Metacarcinus magister) Catch Date: 02/25/2020 Boat: F/V Carlie Diane Captain: Frankie Cunningham Port: Moss Landing Catch Method: Trap Monterey Bay Seafood Watch Rating: Good Alternative Share Size: Full Share 1.40 lbs Crab will be Cooked & Cleaned

Dungeness Crab is a West Coast tradition with a fishery dating back to the late 1800’s. They have a unique life cycle that involves five different larvae stages before metamorphosing into mature crabs. The crabs molt annually allowing them to grow up to an inch during their molting season. Without an exoskeleton, they are left defenseless and can be found buried beneath the sand while waiting for their new shell to harden. Mating occurs immediately after molting with the male embracing the female for several days before mating begins. The female is able to carry 2.5 million eggs per season which she keeps safe by attaching them onto her body. When live, these crustaceans have a beautiful purple hue and are prized for the delicate, soft and mildly sweet flavor that is best appreciated fresh from the boat.

Dungeness Crab in California is considered a well managed fishery with strict regulations which only allow crabs to be caught for a select number of months each year. Traps have minimal bycatch and negligible environmental damage. All females are freed and only males with a carapaces greater than 5.75 inches can be retained. Relatively stable landings over the past 30 years suggest that the Dungeness Crab population is healthy, although no formal stock assessments have been made.


O2T Smoked Rainbow Trout Species: Rainbow Trout (Oncorhynchus mykiss) Smoke Date: 02/24/2020 Aquaculture Farm: Mcfarland Springs Location: Susanville, CA Farming Method: Farming Method: Spring Fed Raceway, 100% Vegetarian Feed Monterey Bay Seafood Watch Rating: Best Choice Share Size: Full Share 8 oz

Here is a description of our smoking process and a list of ingredients: We first cure the Rainbow Trout for 60 hours. The fillets are curing in a bath of organic light brown sugar, kosher salt, organic lemon juice and zest, organic green garlic and organic dill. After the cure, we do a hot smoke on the fillets before packaging them up and delivering them to you.

Rainbow Trout are a species of salmonid native to the West Coast of North America. Commonly referred to as Steelhead, Rainbow Trout are anadromous, meaning they are capable of moving back and forth from the river to the ocean then back again to the river to spawn (sometimes several times throughout their lives). They have a delicate texture, medium flake and a flavor similar to wild salmon.

McFarland Springs is leading the aquaculture industry in sustainability by utilizing 100% pure vegetarian feed made with red algae. They have eliminated antibiotics and all other medicines from their diet as well. Most farmed fish (eg. Salmon and Prawns) have a bad rap for good reasons, they are fed a diet that contains large amounts of antibiotics as well as fishmeal which is produced from wild fish stocks. This practice of catching wild fish to feed farmed fish in inefficient and unsustainable. Fish farming practices also degrade wild habitat by polluting local waters with effluent, medicines and other additives.


Species: Black Trumpets (Craterellus cornucopioides) Harvest Date: 02/24/2020 Forager: Lukas Vrana Location: Mendocino County Harvest Method: Hand Harvested Share Size: Full Share 0.75 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.


Species: Yellowfoot (Craterellus tubaeformis) Harvest Date: 02/24/2020 Forager: Lukas Vrana Location: Mendocino County Harvest Method: Hand Harvested Share Size: Full Share 1.0 lb Half Share 0.5 lbs

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


Recipes

Beer Battered Rockfish Tacos


Slaw

½ cup diced cabbage

½ cup diced red onion

1-2 habanero peppers diced

¼ cup chopped cilantro Juice from half a lime

Salt to taste

Chiptole Crema

1 cup crema our sour cream

1 tablespoon chipotle in adobo

Juice from half a lime

Pinch of salt

Beer Battered Fish

1.25 - 0.65 lbs of Rockfish (Chilipepper or Bocaccio)

1 cup flour

1 teaspoon paprika

1 teaspoon garlic powder

½ teaspoon baking powder

½ teaspoon salt + more for finishing

2/3 cup beer

2 cups sunflower or vegetable oil for frying

Tortillas & lime for serving


Procedure:

  1. Get your slaw going by mixing all the ingredients together in a mixing bowl. Refrigerate until ready to use.

  2. For the chipotle crema, combine all ingredients in a food processor and process until smooth. Set into the fridge until ready to use.

  3. Next, get your fish going by adding the 2 cups of vegetable oil to a large pot. Heat to 375 degrees. Do not let the oil boil.

  4. Slice the fish into strips and set aside. Set out two bowls. In the first bowl, add half the flour along with paprika and garlic. Mix well.

  5. In the second bowl, add remaining flour, baking powder, ½ teaspoon salt and beer. Whisk vigorously until nicely combined. Dip the fish into the first bowl, then coat with beer batter in the second bowl. Tap off extra batter.

  6. Set into the oil and fry a couple of minutes per side, until the fish is nicely browned. Remove and drain on paper towels.

  7. Season with a bit of salt.

  8. Serve the beer battered fish on warmed corn tortillas. Hit with a tiny bit of salt, then lime juice, then a bit of the chipotle crema and top with your slaw and a bit of hot sauce.



If you have any questions feel free to email usocean2table@gmail.com or call/text us at

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




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