Sablefish, Golden Chanterelle & Cauliflower Mushroom Delivery Friday November 15th

Captain Calder Deyerle of the F/V Sea Harvest brought in some delicious and sustainably caught Sablefish from the Monterey Bay. We will also be offering Golden Chanterelles & Cauliflower Mushrooms which were harvested up North in Humboldt County.

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

We will be making a delivery of these delicious species on Friday November 15th

Species: Sablefish (Anoplopoma fimbria) Catch Date: 11/12/19 Boat: F/V Sea Harvest Captain: Calder 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: Golden Chanterelle (Cantharellus formosa) Harvest Date: 11/11/19 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.

Species: Cauliflower Mushroom (Cantharellus formosa) Harvest Date: 11/11/19 Forager: Sierra Madre Location: Humboldt County Harvest Method: Hand Harvested Share Size: Full Share: 1.0 lb Half Share: 0.5 lbs


Miso Marinated Sablefish


  • 1/4 cup Mirin (or other rice wine)

  • 1/4 cup Sake Wine

  • 1/2 cup plus 2 Tbs White Miso Paste

  • 1/3 cup granulated sugar

  • About a pound of Sablefish

  • 3 Tbs Grapeseed Oil

  • Picked Vegetables

  • Toasted Sesame Seeds

  • Daikon for Garnish


  1. Combine the mirin and sake in a small saucepan and bring to a boil. Whisk in the miso until smooth, then add the sugar and cook over medium heat, stirring constantly, until the sugar has dissolved. Transfer the marinade to a bowl and cool.

  2. Pat the cod fillets thoroughly with paper towels and generously coat with marinade on both sides. Place in a nonreactive bowl or dish with any remaining marinade, cover tightly with plastic wrap and refrigerate for at least 1 hour or overnight.

  3. Heat the oven to 400°F. Warm the oil over medium-high heat in an ovenproof sauté pan large enough to hold the fish in one layer. When the oil is hot, scrape the excess marinade off the fish and cook the fish until lightly browned on one side, about 2 minutes. Turn the fish and place the pan in the oven until the fish is cooked through and flaky, about 8 minutes. Serve on warm plates topped with the garnishes.

Cauliflower Mushroom Cabbage Gratin


  • 1lb green cabbage, core and tough inner leaves removed. Diced ½ inch

  • ½ cup shallot, diced ¼ inch

  • ½ teaspoon kosher salt, or more to taste

  • Fresh ground black pepper, to taste

  • 2 tablespoon unsalted butter, plus 2 tablespoon for finishing the gratin

  • ½ - 1 lb cauliflower mushroom, cleaned

  • ½ cup shredded gruyere cheese

  • 1 teaspoon chopped fresh thyme

  • 1/2 cup chicken stock, preferably homemade

  • ½ cup lightly toasted breadcrumbs

  • 1 tablespoon chopped Italian parsley


  1. Sweat the shallot in 1 tablespoon of the butter for 2 minutes, then add the cabbage, 1/4 cup of the chicken stock and season to taste lightly with salt and pepper, cook until the cabbage is wilted and tender, about 10-15 minutes on medium-low heat, stirring occasionally. Try not to have the cabbage brown, if the pan gets dry, add a little of the chicken stock. Drain the cabbage of excess liquid in a collander, you should end up with about 2 cups of packed, tender cabbage. Reserve.

  2. Brown the cauliflower mushrooms in the other tablespoon of butter, seasoning with salt and pepper to taste. Cool the mushrooms, then mix with the cooked, cooled cabbage, thyme and gruyere.

  3. Preheat an oven to 350 degrees. Pack the mushroom-cabbage mixture In a wide gratin dish or casserole and drizzle the remaining chicken stock over it. Mix the breadcrumbs with the parsley, sprinkle over the top, then dot the whole mixture with the remaining 2 tablespoons of butter. Bake for 15 minutes or until hot throughout, then serve. The gratin can be assembled ahead of time, then brought to room temperature before baking.

If you have any questions feel free to email us

or text us at (831) 295-8403.

Thank you for supporting your local fishermen and fisherwomen!

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