Monterey Bay Sablefish, O2T Seasonal Provisions & Violet Chanterelle Delivery Thursday December 12th
The F/V Sea Harvest came into Moss Landing Harbor with a bounty of local and sustainably caught Sablefish. Eddie has been working hard in the kitchen creating new products that we are excited to offer to you. We will have O2T Boquerones & Smoked Rainbow Trout. We will also have delicious Violet Chanterelles from Mendocino County.
We will be making a delivery of these tasty delights on
Thursday December 12th.
If you're a package holder, please use the Prepaid Order Form
or head to our Online Store to purchase
Species: Sablefish (Anoplopoma fimbria) Catch Date: 12/10/19 Boat: F/V Sea Harvest Captain: Caulder 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.
Smoked Rainbow Trout
Species: Rainbow Trout (Oncorhynchus mykiss) Smoke Date: 12/10/19 Aquaculture Farm: McFarland Springs Location: Susanville, CA Farming Method: Spring Fed Raceway, 100% Vegetarian Feed Monterey Bay Seafood Watch Rating: Best Choice Share Size: Full Share 8oz
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.
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 leek and organic dill. After the cure, we do a hot smoke on the fillets before packaging them up and delivering them to you.
Species: Anchovies (Engraulis mordax)
Package Date: 12/10/19
Boat: F/V King Phillip
Captain: Anthony Russo
Port: Moss Landing
Catch Method: Purse Seine
Monterey Bay Seafood Watch Rating:Not Rated (Little to no by-catch and minimal habitat disturbance)
Share Size: Full Share 8 oz
Northern anchovies are a small, short lived bait fish that play a huge role in the ecosystem here in the Monterey Bay. They are identified by their small bodies, short snout and large mouths. They are found nearshore where they form dense schools that can number in the tens of thousands and can be seen from shore being feasted on by many of the most beloved marine species in the Monterey Bay including migratory whales, dolphins and sea lions. Fresh anchovies have a soft flesh with a moderate yet subtle flavor. Although they are known for their extreme salitiess, this actually comes from the curing process, not the actual taste of the fish.
Anchovies have a short lifespan (no more than 4 years) and have a high reproductive output. They spawn throughout the year with females releasing eggs every 2-4 days and eggs hatching within two days. This high reproductive output ensures an abundant amount of fish each year. The fishing methods for Anchovies allows for minimal bycatch and they are considered a well managed species.
Here is a description of our curing process and a list of ingredients: We first do a 4 hour salt cure. Then a 10 hour pickling process where they sit in organic white wine vinegar and organic lemon juice. We then assemble the anchovies into their jar with organic parsley, organic garlic, organic lemon zest and organic extra virgin olive oil.
Species: Violet Chanterelle aka Pig's Ear (Gomphus clavatus) Harvest Date: 12/09/19 Forager: Pedro Martinez Location: Mendocino County Harvest Method: Hand Harvested Share Size: Full Share 1.0 lb Half Share 0.5 lbs
Pig's ear fungus derives its name from the funnel-shaped and folded fruiting body, which resembles a pig's ear in shape and texture. Pig's Ear Mushrooms are a unique looking mushroom with a violet ribbed side and a golden inner part. Pig's ear fungi has a mycorrhizal relationship with mainly coniferous trees such as fir and spruce but also with some deciduous trees such as beech trees. They are closely associated with the roots of the tree and both species gain from this relationship. Pig's Ear have a firm, meaty texture and an earthy aroma which makes it a very versatile mushroom in the kitchen.
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If you're a package holder, please use the Prepaid Order Form or
head to our Online Store to purchase
Pan Seared Sablefish w/ Violet Chanterelles
1 to 1.5lbs of Sablefish
6 tablespoons butter, divided
2 shallots, minced
0.5 - 1 lb of Violet Chanterelles
bunch (1 pound) pencil asparagus, trimmed and cut into 3-inch pieces
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 oil
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.
Add the violet chanterelles and continue to cook until tender, 3 minutes.
Add the asparagus and cook until lightly golden and tender, 4 minutes more.
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.
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.
Cook each fillet until golden and crisp, 4 to 5 minutes. Flip the fish and sear until cooked through, 3 to 4 minutes more.
If you have any questions feel free to email us
firstname.lastname@example.org or text us at (831) 295-8403.
Thank you for supporting your local fishermen and fisherwomen!