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Sablefish, bocaccio rf, o2t smoked rainbow trout & mushroom medley delivery Tuesday march 3rd

Greeting Fish Enthusiasts! We landed some beautiful Monterey Bay Sablefish & Bocaccio Rockfish. Both of these species are considered a sustainable option out of the Monterey Bay & were fished using the most sustainable methods available. We also will have limited amount of O2T Smoked Rainbow Trout plus a Mushroom Medley. We will be making a delivery of these tasty options on Tuesday, March 3rd


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: 02/28/2020 Boat: F/V Sea Harvest Captain: Rich 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: 2/28/2020 Boat: F/V Lethal Weapon Captain: Peter Nguyen 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.


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.


Mushroom Medley Species: Black Trumpets (Craterellus cornucopioides) Yellowfoot (Craterellus tubaeformis) Hedgehog (Hydnum umbilicatum) Harvest Date: 03/01/2020 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

Miso Glazed Sablefish & Mushrooms


Ingredients:
For the miso glazed sablefish:

1/3 cup white miso (gluten-free for gluten-free)

1/3 cup sake

1/3 cup mirin

1/4 cup brown sugar

0.65 - 1.25 lbs of Sablefish

For the baby bok choy and mushrooms:

1 tablespoon oil

1 pound baby bok choy, sliced 1/4 inch thick

0.5 - 1 lb of stemmed and sliced mushrooms of your choice

2 cloves garlic, chopped

1/4 cup dashi or broth or water

1 teaspoon soy sauce or tamari for gluten-free)

1 teaspoon toasted sesame oil


Ingredients:

  1. For the miso glazed black cod:

  2. Mix the miso, sake, mirin, and sugar, heat in a sauce pan over medium heat until the sugar has melted and the miso has mixed in smoothly, about 5 minutes, before letting it cool.

  3. Marinate the fish in 2/3 of the marinade in a sealed container in the fridge for 30 minutes to overnight

  4. Place the fish on a greased baking sheet and bake in a preheated 400F/200C oven until the fish just starts to flake, about 8-10 minutes depending on the thickness of the fish, turn the oven up to broil and let it broil until deeply golden brown on top, about 2-3 minutes.

For the baby bok choy and mushrooms:
  1. Heat the oil in a pan over medium-high heat add the bok choy stems and mushrooms, cook until soft, about 2-3 minutes, add the garlic, saute until fragrant, about 30 seconds, add the bok choy leaves, dashi and soy sauce and simmer until the leaves have wilted, remove from heat and mix in the sesame oil.

  2. Serve the fish on a bed of the baby bok choy and shiitake mushrooms drizzled with the the remaining marinade and optionally garnished with green onions and/or sesame seeds.


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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