Anchovies, Rainbow Trout, Boquerones, Mushroom Medley & Dried Porcini Delivery Wednesday January 15

Greeting Fish Enthusiasts!

Our fishing friends in Moss Landing landed a bounty of anchovies that we are excited to be offering. These little fish are full of healthy omega-3's & packed with protein. We are offering them two different ways, either as cleaned anchovies or cured as Boquerones. We will also be offering Rainbow Trout, Dried Porcini & a Mushroom Medley.

We will be making a delivery of these delicious varieties Wednesday January 15th

If you're a package holder, please use the Prepaid Order Form

 or head to our Online Store to purchase

Cleaned Anchovies

Species: Northern Anchovies (Engraulis mordax) Catch Date: 01/13/2020 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 1.40 lbs

Half Shares 0.75 lbs

Shares will have heads removed & guts cleaned out

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: Rainbow Trout (Oncorhynchus mykiss) Catch Date: 01/13/2020 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.

O2T Boquerones Species: Northern Anchovies (Engraulis mordax) Package Date: 01/13/2020 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: 16 oz

Here is a description of our curing process and a list of ingredients:

We first do a 4 hour salt cure. Then a 10 hour pickling process where they sit in organic white wine vinegar and organic lemon juice. We then assemble the anchovies into their jar with organic parsley, organic garlic, organic lemon zest and organic extra virgin olive oil.

Mushroom Medley Species: Hedgehogs (Hydnum umbilicatum) Black Trumpets (Craterellus cornucopioides) Yellowfoot (Craterellus tubaeformis) Harvest Date: 01/13/2020 Forager: Sierra Madre Location: Humboldt County Harvest Method: Hand Harvested Share Size: Full Share 1.0 lb Half Share 0.50 lbs

Hedgehog are found from the central coast of California up to British Columbia and have a mycorrhizal relationship with Live Oaks and sometimes conifers. This type of relationship benefits both the tree and the fungal as they exchange nutrients between the two of them They are among the few species of mushrooms that have a toothed hymenophore, as opposed to gills. Their caps have a soft peach color with a convexed and dented inner margin. Hedgehog’s have a unique earthy and nutty flavor with a mild peppery taste.

Black Trumpets can be found locally in mixed Tan Oak and Redwood Forests and fruit in late Fall through winter. They range from Santa Cruz County northward. Sometimes confused as Black Chanterelles, they're actually not closely related to each other. They have a rich and complex flavor a wonderfully fragrant smell and are a favorite of many local foragers and chefs. They can be very difficult to find due to their dark color and camouflaging abilities.

Yellowfoot mushrooms are a member of the Chanterelle family and have a mycorrhizal relationship with several species of conifer. They are found scattered on rotten conifer wood, moss and soil usually during the wet months of January and February, which gives them their nickname Winter Chanterelle. They have a trumpet shaped flowering body that ranges in color from brown to saffron yellow. Their cap is convexed with wide spaced gills becoming hollow in the center and tapering down to a long, thin stipe. They have a delicate and slightly fruity aroma with a soft, moist flesh.

Dried Porcini Species: Dried Coastal Porcini (Boletus edulis) Harvest Date: 12/31/19 Forager: Ian Cole & Charlie Lambert Location: San Mateo County Harvest Method: Hand Harvested Share Size: Full Share 1.25 oz

Porcini are typically found in mature Pine forests and our local variety can grow to weigh as much as 5 pounds. Porcini are also known as Boletes and are renowned worldwide for their flavor and texture. They're great by themselves or an excellent addition to pasta and rice dishes. 

If you're a package holder, please use the Prepaid Order Form

 or head to our Online Store to purchase


Spaghetti with Garlic, Anchovies & Parsley


1/4 cup extra-virgin olive oil, plus more as needed

6 garlic cloves, peeled and thinly sliced

3 oz or more (depending on taste) Anchovies, mashed into paste

1/2 teaspoon crushed red pepper flakes (see notes)

1 pound spaghetti, uncooked

1 cup Italian parsley leaves

Kosher salt to taste

1/2 cup freshly grated Parmigiano-Reggiano, plus more to taste


Heat oil in a 12” skillet over medium heat. Add garlic; cook, stirring occasionally, until golden, 2–3 minutes.

Add anchovy paste and chile flakes; cook until deeply caramelized, about 5 minutes. Reduce heat to medium-low; slowly stir in butter to make a smooth sauce.

Meanwhile, bring a large saucepan of salted water to a boil. Cook spaghetti until al dente, about 10 minutes.

Add spaghetti and parsley to skillet and season with salt and pepper; toss to coat.

Divide among serving bowls and garnish with parmesan.

Anchovy Cesar Salad


3-7 anchovy fillets, chopped

1 large garlic clove, chopped

¾ teaspoon (or more) kosher salt

1 large egg yolk

2 tablespoons fresh lemon juice

¾ teaspoon Dijon mustard

¼ cup plus 2 tablespoons vegetable oil

Roman Lettuce

Bread Crumbs

3 tablespoons Parmesan, finely grated


If you would like, remove the spine of the anchovies. Mound anchovies, garlic, and salt on a cutting board. Using the side of a chef’s knife, mash and chop until well combined, then continue to work mixture, holding knife blade at an angle, until a smooth paste forms. (Alternately, you can use a mortar and pestle or mini chopper to do this step.)

Whisk egg yolk, lemon juice, and mustard in a medium bowl. Place a kitchen towel in a medium saucepan, then place bowl in pan. (This holds the bowl in place while you whisk with one hand and pour oil with the other.)

Adding drop by drop to start and whisking constantly, drizzle a few drops of oil into yolk mixture. Continue, going slowly, until mixture looks slightly thickened and glossy. Continue to whisk, gradually adding oil in a slow, steady stream until all oil has been used and mixture looks like mayonnaise. Add a dash of water and whisk, adjusting with more water if needed, until dressing is the consistency of heavy cream. Add anchovy mixture and Parmesan and whisk until smooth. Taste and adjust seasoning with salt, if needed.

Add to Romaine Lettuce with breadcrumbs

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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