Rainbow Trout, Anchovies & White Chanterelle Delivery Wednesday December 4th
Greeting Fish Enthusiasts,
Our friends from McFarland Springs Farm up north in Susanville, CA have harvested a bounty of beautiful and sustainably raised Rainbow Trout. We will also have Monterey Bay Anchovies & White Chanterelles from Mendocino, CA.
We will be making a delivery of these delicious species on Wednesday December 4th
If you're a package holder, please use the Prepaid Order Form
or head to our Online Store to purchase
Species: Rainbow Trout (Oncorhynchus mykiss) Catch Date: 12/02/19 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: Anchovies (Engraulis mordax) Catch Date: 12/03/19 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 3.50 lbs Half Share 1.75 lbs
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: 12/02/19 Forager: Pedro Martinez Location: Mendocino County Harvest Method: Hand Harvested Share Size: Full Share 1.0 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.
Trout with Garlic & Lemon Butter Herb Sauce
0.65 - 1.25 pounds Rainbow Trout
2 tablespoons olive oil more, if needed
1 tablespoon Italian seasoning (dried thyme, oregano, parsley, combined together)
1/4 teaspoon salt to taste
4 garlic cloves diced
3 tablespoons lemon juice freshly squeezed
2 tablespoons white wine
2 tablespoons butter softened
Season the top of fish fillets with Italian herb seasoning and salt (generously). Fish fillets will have skins on the bottom - no need to season the skins.
In a large skillet, heat 2 tablespoons of olive oil on medium heat until heated but not smoking. To the hot skillet with olive oil, add fish fillets skin side up - flesh side down. Cook the flesh side of the fish for about 3-5 minutes on medium heat, making sure the oil does not smoke, until lightly browned.
Flip the fillets over to the other side, skin side down (add more oil, if needed). Cook for another 2-4 minutes on medium heat (to prevent oil from burning).
Remove the skillet from heat, close with the lid, and let the fish sit for 5-10 minutes, covered, in the skillet, until flaky and cooked through completely.After the fish is cooked through, off heat, using spatula, carefully remove fillets to the plate, separating the fish from the skin. Carefully remove or scrape the fish skin off the bottom of the pan, making sure to leave all the cooking oils in the pan.
Add diced garlic, lemon juice, and white wine to the same pan with oil. Cook on medium-low heat for about 1 minute, until garlic softens a bit. Remove from heat. Add 1 tablespoon of chopped parsley, and 2 tablespoons of butter, off heat, to the sauce, stirring, until the butter melts and forms a creamy mixture.
Add fish to the pan, spoon sauce over the fish, top the fish and sauce with the remaining 1 tablespoon of parsley, and serve.
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!