Petrale Sole, Chilipepper Rockfish & Lobster Mushroom Delivery November 6th
Captain Geoff Bettencourt of the F/V Miss Moriah landed us delicious Petrale Sole & Chilipepper Rockfish from Half Moon Bay. We will also be offering Lobster Mushrooms harvested in Humboldt County. We will be making a delivery of these species on Wednesday November 6th
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!
Species: Petrale Sole (Eopsetta jordani) Catch Date: 11/4/19 Boat: F/V Miss Moriah Captain: Geoff Bettencourt Port: Half Moon Bay Catch Method: Trawl Monterey Bay Seafood Watch Rating: Best Choice Share Size: Full Share 1.25 lbs Half Share 0.65 lbs
Skin off fillet with some small pin bones
Petrale are a right eyed flatfish, meaning their left eye migrates to the right side of their head in early life. They reside in deeper waters along the continental shelf in sandy and muddy bottoms. They can be found in schools along with other species such as English Sole and Sand Dabs. They primarily feed on cephalopods like octopus and crustaceans. Petrale reach sexual maturity at about 5 years of age. Petrale Sole has a delicate, mild flavor with a medium firm texture and a small flake. It is a moist fish that is vulnerable to become mushy if overcooked.
NMFS surveys report Petrale stocks in this area to be healthy and growing. Petrale is quick to mature and currently fishing pressure locally is minimal. The Petrale Sole caught by scottish seine are considered a best choice by Monterey Bay Seafood Watch due to strict fishing regulations and a rebounding population.
Species: Chilipepper Rockfish (Sebastes goodei) Catch Date: 11/4/19 Boat: F/V Miss Moriah Captain: Geoff Bettencourt Port: Half Moon Bay Catch Method: Trawl Monterey Bay Seafood Watch Rating: Best Choice Share Size: Full Share 1.40 lbs Half Share 0.75 lbs
Skin on Fillet 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: Lobster Mushroom (Hypomyces lactifluorum) Harvest 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.
Pan Seared Chilipepper Rockfish with Fresh Herbs
0.75 lbs - 1.40 lbs of Chilipepper Rockfish
1 pinch salt, pepper and garlic powder , to lightly season each fish fillet
3 Tablespoons butter
1/2 Tablespoon olive oil
4 sprigs fresh dill
4 sprigs fresh rosemary
4 sprigs fresh thyme
2 sprigs fresh dill , 1 for each fillet
2 sprigs fresh rosemary , 1 for each fillet
4 slices lemon , thinly sliced
Lightly season the fish on one side with salt, pepper, and a teensy bit of garlic powder.
Melt butter and olive oil in a large skillet on medium heat. Add rosemary, thyme and dill to the butter as it melts to help infuse a little fresh herb flavor. Add the fish to skillet, and place the herbs on top of each piece while they cook (takes about 3-4 minutes to pan-sear the bottom of the fish to a golden brown color). Transfer herbs to side of skillet, and carefully turn fish to the other side, and continue cooking. While the fish cooks, spoon some of the melted butter over the pieces of fish. After spooning butter over fish, place the herbs back on top, and continue cooking fish approximately 3-4 additional minutes until done, and fish flakes easily.
Transfer fish to individual serving plates (I used two spatulas so the long fillets wouldn't break in the middle). Garnish each fillet with two lemon slices and a fresh twig of rosemary and dill, if desired (they make the fish look really nice on the plate!). Serve, and enjoy!
Lobster Mushroom Pasta
2 tablespoons butter, divided
1 medium shallot, minced
2 cloves garlic, minced
0.5 lbs - 1 lb of lobster mushrooms, cleaned and cut into ½ inch chunks
1 teaspoon minced thyme leaves
A couple splashes dry white wine
Salt and freshly ground black pepper, to taste
A handful of baby greens
½ cup freshly grated parmesan or parmigiano reggiano
¼ cup half & half, cream, or whole milk
8 ounces whole wheat spaghetti, linguini or any long, thin pasta
1. Bring a large pot of water to a boil. Once boiling, generously salt the water, then cook pasta according to package directions. When done, reserve about ½ cup of the pasta water and then drain pasta and return it to pot. Cover and keep warm.
2. While the pasta is cooking, in a large skillet, preferably cast iron, over medium heat, melt 1 tablespoon of the butter and add the shallots and garlic. Cook until the shallots have softened, about 3 minutes. Add the mushrooms and thyme and cook until mushrooms are tender, about 5 minutes. Add salt & pepper to taste. Increase heat to medium high and add the wine. Stir, scraping up any brown bits on the bottom of the pan. Cook until the wine has mostly cooked off.
3. Return heat on the pan to medium and add the second tablespoon of butter. Once it’s melted, add the greens. Cook, stirring occasionally, until the greens are wilted, but still bright green.
4. Add the mushroom mixture, cheese, and half & half to the warm pasta. Toss until combined. Add enough of the reserved pasta to make a sauce. Serve pasta in bowls. Makes 3-4 servings.