Greeting Fish Enthusiasts! Local CA Halibut is back! Have you been missing this delicious, buttery fish? So have we! This Halibut was landed in Monterey & was caught using a hand operated pole. We also have more delicious Sablefish, Dried Porcini mushrooms harvested in Santa Cruz county & a Mushroom Medley. We will be making a delivery of these tasty options on Tuesday, March 10th

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

or head to our Online Store to purchase

Species: CA Halibut (Paralichthys californicus) Catch Date: 03/08/2020 Boat: F/V Krazy Kate Captain: Frankie Cunningham Port: Monterey Catch Method: Hand Operated Pole Monterey Bay Seafood Watch Rating: Best Choice Share Size: Full Share 1.0 lb Fillets will be skin on with some small pin bones

California Halibut can be found up and down the California coast and are actually a member of the Flounder family. They start their lives with eyes on both sides of their head and as they grow one eye begins to travel to the left or right side. The side with no eyes becomes the blind side which rests on the ocean floor and turns white. The side with eyes becomes the top side of the fish and turns a mottled brown, camouflaging them from any prey unlucky enough to swim by. They are broadcast spawners and reach maturity in 2-3 years. In California the commercial fishing season is year round but they usually found in abundance during the spring and summer months. They are typically targeted in the Monterey Bay in depths of 40 to 80 ft. Halibut has a beautiful white, dense meat that is slightly sweet and delicious if not over cooked. It is great for grilling, broiling and sauteing.

California Halibut caught by Hand Operated Poles are a great sustainable option resulting in minimal unwanted by-catch or habitat disturbance. They reach sexual maturity relatively quickly and there is not a lot of fishing pressure locally. Trawled halibut from California and Mexico are widely available in local stores and restaurants but should be avoided due to high levels of by-catch.

Species: Sablefish (Anoplopoma fimbria) Catch Date: 03/07/2020 Boat: F/V Niphi Captain: Do Port: Moss Landing Catch Method: Trap 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.

Dried Porcini Species: Coastal Porcini (Boletus edulis) Harvest Date: January 2020 Forager: Ian Cole & Charlie Lambert Location: Santa Cruz 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.

Mushroom Medley Species: Black Trumpets (Craterellus cornucopioides) Yellowfoot (Craterellus tubaeformis) Hedgehog (Hydnum umbilicatum) Harvest Date: 03/09/2020 Forager: Lukas Vrana Location: Mendocino County Harvest Method: Hand Harvested Share Size: Full Share 1 lb Half Share 0.5 lbs

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.

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.

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.

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

or head to our Online Store to purchase


Baked Lemon Garlic Halibut

  • 3 tbsp olive oil

  • 1/3 cup freshly squeezed lemon juice

  • 1 tsp smoked paprika

  • 1/2 tsp red pepper flakes

  • 6 cloves garlic minced

  • 1/2 tsp ground black pepper

  • 1 tsp sea salt

  • 1 tsp dried dill1

  • lb halibut fillet

  • 1 tomato diced

  • 2 tbsp fresh parsley chopped

  1. In a 9x13 inch casserole dish whisk together the first 8 ingredients.

  2. Place the halibut fillet in the casserole dish, then flip it over to get some of the marinade on both sides. You can also cut the halibut fillet into smaller individual pieces, if preferred. Cover with plastic wrap and marinate for about 30 minutes to 2 hours in the fridge.

  3. Preheat your oven to 350 F degrees.

  4. Remove the plastic wrap from the casserole dish and place the dish in the oven. Bake for 20 minutes or until cooked through.

  5. Serve immediately, garnished with some parsley and/or chopped tomatoes, if desired.

If you have any questions feel free to email us at or call/text us at

(831) 295-8403. Thank you for supporting your local fishermen and fisherwomen!

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