Lingcod, Lobster, Cauliflower, Chicken of the Woods Mushrooms & Huckleberry Delivery Thursday October 31st

October 30, 2019

Catch Summary: 

 

Species: Lingcod (Ophiodon elongatus)
Catch Date: 10/29/19 
Boat: F/V Krazy Kate
Captain: Frankie Cunningham
Port: Monterey

Catch Method: Hand Operated Pole
Monterey Bay Seafood Watch Rating: Best Choice
Share Size: Full Share: 1.25 lbs
Half Share: 0.65 lbs

 

 

 

Our fishing friends down in Monterey landed some delicious Lingcod. We will also be offering Lobster, Cauliflower & Chicken of the Woods Mushrooms. We also have delicious Huckleberries as well. We will be making a delivery of these tasty delights on Thursday, October 31st. 
 

Lingcod are unique to the West Coast of North America where they can be found dwelling on rocky reefs and ocean bottoms, ranging from 30-300 feet deep. Lingcod are characterized by their large heads and mouths that hold 18 sharp teeth along with fang like teeth that are used to securely catch their prey. They are ferocious hunters with brown to bluish green coloration that allows them to easily blend into their environment and ambush their prey. During breeding season, the Lingcod migrate closer to shore, males arriving first to establish their ideal breeding territory with females arriving a month later and choosing her male partner based on the nest site. Once the spawning is over the females leave and the males continue to guard the nest for 10 weeks until the eggs hatch. He viciously protects his nest against other species of fish but allows some invertebrates to feed on the eggs. Lingcod are also known for having green flesh (aka. Irish Cod)  that turns white upon cooking. There isn’t a clear explanation for the green flesh but they are entirely safe to eat. It is likely a combination of genetics and diet. Lingcod has a white, flakey, lean flesh with a mild flavor. It has a medium-firm texture and large flakes. If the flesh happens to be green, it will disappear upon cooking and turn white. 
 

 Lingcod have had a dramatic recovery locally due to the strict fishing regulations that have been imposed. They are caught using a hand operated pole or scottish seine which ensures a limited amount of bycatch and environmental damage. They also have a fast maturity rate with seasonal closures during spawning season. Most of the Lingcod on the local market are caught by large trawlers in Canada and Alaska and imported by truck or airplane. Concerns over by-catch, habitat degradation and quality of fish means that care should be taken when seeking out this species.


One Full Share will weigh 1.25 pounds & Half Shares will weigh 0.65 pounds of skin on fillet with some small pin bones. To purchase, head to our Online Store. Customers with packages can use the Pre-paid Order Form. Please place your order before 10 am on the 31st, our apologies in advance if we sell out.

 

 

Species: Lobster (Hypomyces lactifluorum)
Catch Date: 10/28/19 
Forager: Friends of Sierra Madre
Location: Modoc County
Harvest Method: Hand Harvested
Share Size: Full Share: 1.0 lb
Half Share: 0.5 lbs

 

 

 

Lobster Mushrooms get their name from their striking red color and taste which resembles that of a lobster. The red color that is associated with these mushrooms are from a colonizing mold which will ultimately parasitize the mushroom host covering the entire outer fruiting body. Yet when you cut the mushroom open it has a bright white hue. Lobster Mushrooms are often found under Hemlock trees in late summer into early autumn and prefer the dryness of summer. The colonizing mold gives this meaty mushroom its highly desired flavor. These mushrooms are versatile and can be used in a variety of ways in the kitchen. 


One Full Share will weigh 1.0 pounds & Half Shares will weigh 0.5 pounds. To purchase, head to our Online Store. Customers with packages can use the Pre-paid Order Form. Please place your order before 10 am on the 31st, our apologies in advance if we sell out.

 

Species: Cauliflower (Sparassis radicata)
Harvest Date: 10/29/19 
Forager: Friends of Sierra Madre
Location: Humboldt County
Harvest Method: Hand Harvested
Share Size: Full Share: 1.0 lb
Half Share: 0.5 lbs

 

 

 

 

One Full Share will weigh 1.0 pounds & Half Shares will weigh 0.5 pounds. To purchase, head to our Online Store. Customers with packages can use the Pre-paid Order Form. Please place your order before 10 am on the 31st, our apologies in advance if we sell out.

 

 

Species: Chicken of the Woods (Laetiporus gilbertsonii)
Harvest Date: 10/29/19 
Forager: Friends of Sierra Madre
Location: Humboldt County
Harvest Method: Hand Harvested
Share Size: Full Share: 1.0 lb
Half Share: 0.5 lbs

 

 

Chicken of the Woods have an unmistakable bright yellow-orange fleshy shelves which are brighter towards the center and paler around the edges. They are found in the late summer and early fall growing on eucalyptus and stumps or trunks of hardwoods. The Chicken of the Woods begins to flower well before the rainy season here locally and seem to prefer the dryer weather. Yet, when they do flower, they exude moisture from their flesh. These mushrooms grow massive on the same trunks year after year. They begin as bright colored flowers lasting a few weeks and as they age, they turn a grayish white and eventually fall off. These mushrooms are delicious sautéed, fried or simmered in stew. 
 

One Full Share will weigh 1.0 pounds & Half Shares will weigh 0.5 pounds. To purchase, head to our Online Store. Customers with packages can use the Pre-paid Order Form. Please place your order before 10 am on the 31st, our apologies in advance if we sell out.

 

 

 

Species: Huckleberry (Vaccinium ovatum)
Harvest Date: 10/29/19 
Forager: Friends of Sierra Madre
Location: Humboldt County
Harvest Method: Hand Harvested
Share Size: Full Share: 1.0 lb
Half Share: 0.5 lbs

 

 

Huckleberry is the fruit from a native plant that grows along the coast of California up throughout the Pacific Northwest. This evergreen shrub is a long living and slow growing. They produce a beautiful white flower that evolves into the edible fruit. The fruit begin with a reddish, yet as they grow and mature throughout summer they begin to develop their characteristic dark color and are ready for harvest in late summer. 

 

One Full Share will weigh 1 pound & Half Share will weigh 0.5 pounds. To purchase, head to our Online Store. Customers with packages can use the Pre-paid Order Form. Please place your order before 10 am on the 23rd, our apologies in advance if we sell out.

 

 

Recipes

 

Buttered Lingcod
 
Ingredients:
  • 0.65lbs - 1.25lbs of Lingcod

  • 6 Tbsp unsalted butter, sliced

  • ¼ tsp garlic powder

  • ½ tsp table salt

  • ¼ tsp ground pepper

  • ¾ tsp ground paprika

  • Few lemon slices

  • Herbs, parsley or cilantro

Procedure:

  1. Stir together ingredients for seasoning in a small bowl.

  2. Cut lingcod into smaller pieces, if desired. Season all sides of the cod with the seasoning.

  3. Heat 2 Tbsp butter in a large skillet over medium-high heat. Once butter melts, add lingcod to skillet. Cook 2 minutes.

  4. Turn heat down to medium. Turn lingcod over, top with remaining butter and cook another 3-4 minutes. 

  5. Butter will completely melt and the fish will cook. (Don’t overcook the lingcod, it will become mushy and completely fall apart.)

 

 

Creamy Mushroom Risotto

 

Ingredients 

  • 0.75lbs of fresh Lobster or 1lb of fresh Matusake 

  • 2 tablespoons unsalted butter

  • 1 small onion finely chopped coarse salt and ground pepper

  • 11/2 cups orzo

  • 1/2 cup finely grated Parmesan cheese

  • 3 tablespoons chopped fresh parsley

     

     

     

     

     

     

     

     

     

Procedure:

  1. Roughly chop the fresh mushrooms. 

  2. Melt butter in a medium saucepan over medium heat. Add onion; cook, stirring occasionally, until softened, 5 minutes. Season generously with salt and pepper. Add orzo; cook, stirring often, until orzo is golden brown and fragrant, about 5 minutes.

  3. Add mushrooms and about 21/2 cups water. Bring to a boil; reduce heat, and simmer, stirring often, until orzo has absorbed most liquid and is creamy, 15 to 20 minutes. Stir in Parmesan; season with salt and pepper. Sprinkle parsley on top.

     

     

     

     

     

     

     

     

     

 
 

 

 

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