Smoked Rainbow Trout, Bocaccio, Anchovies & White Chanterelle Delivery Tuesday November 19th
Greetings Fish Enthusiasts, Our fishing friends out of Moss Landing brought in Monterey Bay Bocaccio & sustainably harvested Anchovies. We will also have house made Smoked Rainbow Trout & White Chanterelles available. We will be making a delivery of these delicious species on Tuesday November 19th
Species: Rainbow Trout (Oncorhynchus mykiss) Smoke Date: 11/18/19 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 8oz
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: Bocaccio Rockfish (Sebastes paucispinus) Catch Date: 11/15/19 Boat: F/V Sea Harvest Captain: Dan Deyerle Port: Moss Landing Catch Method: Fly Line Monterey Bay Seafood Watch Rating: Not Rated (Little to no by-catch and minimal habitat disturbance) Share Size: Full Share 1.40 lbs Half Share 0.75 lbs
Bocaccio is a large species of rockfish that is found ranging from Alaska down to Baja California. As their name in Italian suggests, they can be easily identified by their large mouths. The adult color ranges from a reddish hue to brown and once they are caught and brought to the surface their color tends to brighten to a stronger red hue. Juvenile Bocaccio tend to stay together in loose schools and spend most of their time in shallower water. After about two years of age they begin to descend into deeper water of up to 750 feet near a deep, rocky environment. Bocaccio enjoy an colorful diet of many difference species of fish as well as squid and crustaceans.
Females begin to mature when they reach 17 inches long and they typically grow larger than the males and have a longer lifespan. Fertilization takes place internally within the females body and she holds the developing young until they are ready to hatch as live larvae. Hatching occurs during the months of December through April with the females being capable of hatching 1.5 millions eggs per cycle. Bocaccio can live to be 50 years old, are slow growing and late to mature making which puts them endanger if over fished as their populations take time to recover.
Species: Anchovy (Engraulis mordax) Catch Date: 11/18/19 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: Full Share 1.75lbs Half Share 1.0 lb Shares will be of Whole Anchovies
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.
Species: White Chanterelle (Cantharellus subalbidus) Harvest Date: 11/17/19 Forager: Sierra Madre Location: Humboldt County Harvest Method: Hand Harvested Share Size: Full Share 1 lb Half Share 0.5 lbs
The White Chanterelle closely resembles it's cousin, the Golden Chanterelle, although the White Chanterelle is distinguished by it's paler, more white color. They are found in California and in the Pacific Northwest among Pines and other Conifer trees. They are a rare treat and can be cooked in the same ways as the golden chanterelle. They have a meaty texture with a mild aroma and flavor
Pan-Seared Bocaccio with Fresh Herbs
0.75 - 1.4 lbs of Bocaccio Rockfish fillet
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
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!
1 - 1.75 lbs pounds anchovies, cleaned
3/4 pound kosher salt (roughly)
1 cup red wine vinegar or lemon juice, or sherry or white wine vinegar
6 garlic cloves, minced
3 tablespoons parsley, minced
1 to 5 small hot chiles, sliced thin (optional)
1/2 cup olive oil
Keep the cleaned anchovies whole for now. You can pull the two little fillets apart when you are ready to serve your boquerones. Lay down the salt in a wide, lidded, non-reactive container; I use a tupperware. Lay down a layer of anchovies, then sprinkle salt over them. Repeat until you have all the anchovies in the container. Finish with the rest of the salt. Jiggle the container a bit to let things settle, then cover it and put it in the fridge for 3 hours.
Remove the anchovies and rinse them quickly under cold water. Set them in another container like your first one. When they are all nicely rinsed, cover the fish with the vinegar or lemon juice. They need to be fully submerged, so use as much as you need. Cover and refrigerate overnight.
The next morning, remove the anchovies from the vinegar. Toss the vinegar. Now find a final resting place for your anchovies, some lidded container that you can keep in the fridge for a few weeks. Pour a little olive oil into it, then line the container with a layer of anchovies. Sprinkle a little of your seasonings over that layer and repeat until you are done. The anchovies need to be completely covered in olive oil or they will spoil. You can eat them after a few hours, but they are better after a few days or even weeks. Mine have lasted 6 weeks before getting a little old
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or text us at (831) 295-8403.
Thank you for supporting your local fishermen and fisherwomen!