Rainbow Trout & Golden Chanterelle Delivery Wednesday November 13th


We went up North to visit our friends at McFarland Spring's Aquaculture farm and we brought back with us some delicious and sustainably farmed Rainbow Trout. We also be offering Golden Chanterelles from Humboldt County. We will be making a delivery of these species on Wednesday November 13th

If you're a package holder, please use the Prepaid Order Form or head to our Online Store to purchase

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!

Species: Rainbow Trout (Oncorhynchus mykiss) Catch Date: 11/11/19 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 1.25 lbs Half Share 0.65 lbs

Fillets will be skin on with some small pin bones

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.

Species: Golden Chanterelle (Cantharellus formosa) Harvest Date: 11/10/19 Forager: Pedro Martinez Location: Humboldt County Harvest Method: Hand Harvested Share Size: Full Share: 1.0 lb Half Share: 0.5 lbs

Chanterelles are a beautiful species native to the Pacific Northwest commonly found during the fall and winter months. They have a mycorrhizal partnership with conifers trees and are found either alone or in small clusters. They have a distinguished vase shaped fruiting body with a flesh color that ranges from soft yellow to striking gold. The cap is fleshy with wavy, rounded cap margins that taper down to meet the stem. They have a mild nutty flavor that is highly versatile in the kitchen.

Recipes

RainbowTrout with Golden Chanterelles

Ingredients

For the fillet:

  • trout fillet

  • flour for coating

  • salt, pepper, lemon juice

  • vegetable oil and 1 tbsp butter for frying

  • For the herb butter:

  • 5 tbsp butter, at room temperature

  • freshly-chopped mixed herbs (chervil, tarragon, parsley, etc.)

  • lemon juice

  • 1 squeeze of anchovy paste

  • salt, pepper

For the Chanterelles:

  • 0.5 - 1 lb of Golden Chanterelles

  • 2 shallots

  • chopped parsley, to taste

  • salt, pepper

  • butter or vegetable oil

Procedure: ​

  1. Clean the fish fillets, pat dry using paper towels and season with salt and pepper. Drizzle with lemon juice and set aside.

  2. Finely chop the herbs for the herb butter and mix with the butter. Season with salt and pepper and flavor with the anchovy paste and a dash of lemon juice. Let cool in the fridge.

  3. Pre-heat the grill to its maximum setting.

  4. Clean and finely chop the mushrooms. Dice the shallots and sweat in hot butter or oil until translucent. Add the mushrooms, season with pepper, and fry slowly over a medium heat until cooked.

  5. Meanwhile, heat some oil and butter together in a pan. Coat the fillets of trout on one side in flour (with the skin side placed down into the flour) and fry off quickly over a high heat with the floured side down. Turn and again fry quickly (so that the fish does not become too dry). Layer the fillets with the crispy, floured side upwards in a greased baking tin and smear with the herb butter. Brown the top using high top heat, until the herb butter foams up.

  6. Add salt to the cooked mushrooms and, if preferred, sprinkle over with chopped parsley. Arrange on pre-heated plates. Place the browned trout fillets on top and serve.


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