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Sablefish, O2T Smoked Rainbow trout, O2T Boquerones & Mushroom Medley Delivery Wednesday Jan 29th

Greeting Fish Enthusiasts!

Our fishing friends landed some beautiful Sablefish. These deep dwelling fish are loaded with healthy omega-3's and packed with nutritious vitamins. We will also be offering O2T Smoked Rainbow Trout, O2T Boquerones & a delicious Mushroom Medley.

We will be making a delivery of these delicious varieties Wednesday January 29th


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: 01/27/2020 Boat: F/V Niphi Captain: Do 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 Fillet 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.


O2T Smoked Rainbow Trout Species: Rainbow Trout (Oncorhynchus mykiss) Package Date: 01/21/2020 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 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 leek 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.


O2T Boquerones Species: Northern Anchovies (Engraulis mordax) Package Date: 01/17/2020 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: 16 oz

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.

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.


Mushroom Medley Species: Hedgehogs (Hydnum umbilicatum) Black Trumpets (Craterellus cornucopioides) Yellowfoot (Craterellus tubaeformis) Harvest Date: 01/26/2020 Forager: Lukas Location: Humboldt County Harvest Method: Hand Harvested Share Size: Full Share 1.0 lb Half Share 0.50 lbs

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

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.

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

Pan Simmered Sablefish

Ingredients:

0.65 - 1.25 pounds Sablefish fillet

1/4 cup sake

1/4 cup rice vinegar

1/4 cup canola, rice bran or other neutral oil

2 Tbsp soy sauce

1 Tbsp minced fresh ginger

Dark sesame oil, for garnish

3 green onions, thinly sliced on the diagonal, for garnish

1 Tbsp toasted sesame seeds, for garnish


Procedure:

1 Prepare sauce: In a large sauté pan, mix the sake, rice vinegar, canola oil, soy sauce and ginger. Bring to a simmer on medium to medium high heat.

2 Simmer fish in sauce: Lay each fillet in the pan. Use a spoon to baste the tops of each fillet until you see the flakes of the fish separate a little, which should take about 30 seconds to 1 minute per fillet.

Let the fish simmer for 3-6 minutes, depending on how thick they are. Estimate 3 minutes for a 1/4 inch-thick fillet, up to 6 minutes for an inch-thick fillet.

Gently move the fish to individual plates. If you want, use (clean) needle-nosed pliers or tweezers to remove the pin bones in the fillets.

3 Reduce sauce: Increase the heat on the sauce and boil vigorously for 1 minute, stirring constantly to reduce the sauce.

4 Serve: Spoon a tablespoon or more of the sauce over each fillet and discard the rest. Drizzle a little bit of sesame oil over each fillet, then garnish with the green onions and toasted sesame seeds.


If you have any questions feel free to email us

ocean2table@gmail.com or text us at (831) 295-8403

Thank you for supporting your local fishermen and fisherwomen!

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