Deliver 4/2 The O2T Fish & Farm Box Plus Delicious Add-ons!

Greeting Fish Enthusiasts!

We have put together a delivery of healthy, local treats that we are excited to share with you. We will be offering our O2T Fish & Farm box, as well as Fogline Chicken, Pasture raised Eggs, Bread, Fish, Mushrooms & Coffee.

We will be making ONLY Home Deliveries

in the SF Bay Area on

Thursday, April 2nd

In the same way that we have told the story of captains and foragers, we will be sharing with you the stories from our friends on the farms. Our normal delivery range limits apply with no deliveries to remote portions of the counties. Due to the complex nature of this new delivery process, we will not be taking pre-paid orders for this week as we adjust to the new format. We will resume in the coming weeks. Thank you for understanding.



To order, please head to our Online Store

The O2T Fish and Farm Box Includes:

1 produce box from: Groundswell Farm, Mariquita Farm & Hakari Farm

One share of Bocaccio Rockfish

1/2 Share Golden Chanterelles from Ocean2Table

One Simple Sourdough Loaf from Companion Bakery.

Add-on Items Include: Fogline Farms chicken, Pajaro Pastures eggs, additional O2T fish (Petrale Sole, Sablefish, Bocaccio Rockfish & CA Halibut), Golden Chanterelles, 11th Hour Coffee & our Produce Box. All are available on our Online Store and can be purchased individually.

Farm: Hakari Farm

Farmer: Janet

Location: Corralitos

Farming Methods: Hand Harvested/CCOF Certified Organic,

Pesticide Free

Harvest Date: 3/31/20

Items: 1 Large Diakon, 1 Bunch of Turnips, 1 Head of Cabbage,

1 Bunch of Spinach

Hikari Farms is an organic greenhouse operation in Watsonville, CA, that specializes in Asian greens and Japanese cucumbers.

Farm: Mariquita Farm

Farmer: Andy Griffin

Location: Corralitos

Farming Methods: Hand Harvested/Organic Farming Practices, Pesticide Free

Harvest Date: 3/31/20

Items: One Par Cel, One Bunch Baby Leeks,

One Bunch Red Scallion, One Bunch Garlic Chive

Mariquita Farm is a small family farm located near Watsonville, California. We grow heirloom and specialty vegetables, greens, fruit, and herbs for our customers in Silicon Valley, the Peninsula, San Francisco and the East Bay. 

Farm: Groundswell Farm

Farmers: James Cook and Josh Richland

Location: Santa Cruz

Farming Method: Hand Harvested/CCOF Certified Organic

Pesticide Free

Harvest Date: 3/31/20

Items: Six Oranges, Three Lemons, Three Limes,

One Bunch Rosemary

Groundswell Farm was founded by husband and wife duo James and Heather Cook are a favorite at the local farmer's markets. Located off Ocean St. Ext. their CCOF Certified Organic Farm focuses on seasonality and biodiversity.

Species: Bocaccio Rockfish (Sebastes paucispinus)

Catch Date: 03/30/2020

Boat: F/V Sea Harvest

Captain: Daniel Deyerle

Port: Moss Landing

Catch Method: Fly-Line

Monterey Bay Seafood Watch Rating: Best Choice

Share Size: Full Share 1.25 lb

Fillets will be skin on with some small pin bones

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: Golden Chanterelle (Cantharellus californicus)

Harvest Date: 03/31/2020

Forager: Jeff Rutt

Location: Monterey County

Harvest Method: Hand Harvested

Share Size: 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.

Item: Simple Sourdough Loaf

Bakery: Companion Bakery

Location: Santa Cruz

Baked Date: 03/31/2020

Companion Bakery is located on the west-side of Santa Cruz. They turn out all the local's favorites when it comes to baked goods. A staple for morning treats and tasty loaves. The Simple loaf is made with 60% white 40% whole wheat. No add ons. They’re typically shaped at 700g in a boule (circular shape).

Add-On Items

Item: Half Bird

Farm: Fogline Farms

Farmers: Caleb Barron

Location: Ano Nuevo

Harvest Date: 3/31/20

Farming Methods: Fresh Pasture Daily, Organic Feed

Weight: 1.60-1.80lbs

Fogline Farms will be supplying the chickens & was founded in 2009. We share our space with these guys and they honestly grow some of the tastiest, ecologically friendly chickens we've ever tried! Fogline leases land right near Ano Nuevo State Park, where they raise Cornish Cross broilers, on an all-organic feed that are set out to pasture daily.

Item: 1/2 Dozen Eggs

Farm: Pajaro Pastures

Farmers: Ryan Ableson

Location: Pajaro

Harvest Date: 3/31/20

Farming Methods: Pasture Raised, Non-GMO Feed

Pajaro Pastures where we will supply farm fresh eggs is located in Corralitos, just down the coast. Unlike the average “free-range” or/and “cage-free” chicken farm, Pajaro moves the birds’ grazing area every week. Their chickens primarily eat native vegetation and are also fed High-Quality Certified NON-GMO Chicken Feed, Certified Organic Vegetables, and Brewers Grain

Item: This Is It (whole bean)

Roaster: 11th Hour Coffee

Share Size: 12 oz

Description: A two part blend of natural & washed Ethiopian coffee.

It has bold, sweet notes & is sure to wow your taste buds while you're quarantined at home

Coffee shops might be closed, but that doesn't mean you have to give

up good coffee. We’ve decided to partner with 11th Hour Coffee this

week to offer their blend “This Is It.” It’s a two-part blend

consisting of a natural and a washed Ethiopian coffee. With bold sweet

notes it’s sure to wow your taste buds while you're quarantined at


For those of you who aren't familiar with 11th Hour Coffee, they are a

local roaster based out of Santa Cruz, CA. Their shop is currently

closed, but they are still sending out beans online and are also

planning on re-opening on April 8th with a brand new online ordering

platform, self-service kiosk, delivery, and curbside pickup.

Species: CA Halibut (Paralichthys californicus)

Catch Date: 03/31/2020

Boat: F/V N Name

Captain: Chris Seeno

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: 03/29/2020

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 lb

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: Petrale Sole (Eopsetta jordani)

Catch Date: 03/29/2020

Boat: F/V Mr Morgan

Captain: Steve Fitz

Port: Half Moon Bay

Catch Method: Scottish Seine

Monterey Bay Seafood Watch Rating: Best Choice

Share Size: Full Share 1.25 lb

Fillets will be skin off with some small pin bones

Petrale are a right eyed flatfish, meaning their left eye migrates to the right side of their head in early life. They reside in deeper waters along the continental shelf in sandy and muddy bottoms. They can be found in schools along with other species such as English Sole and Sand Dabs. They primarily feed on cephalopods like octopus and crustaceans. Petrale reach sexual maturity at about 5 years of age. Petrale Sole has a delicate, mild flavor with a medium firm texture and a small flake. It is a moist fish that is vulnerable to become mushy if overcooked.

NMFS surveys report Petrale stocks in this area to be healthy and growing. Petrale is quick to mature and currently fishing pressure locally is minimal. The Petrale Sole caught by scottish seine are considered a best choice by Monterey Bay Seafood Watch due to strict fishing regulations and a rebounding population.


Roasted Halibut With Lemons, Olives and Rosemary


  • 1 lb halibut fillets, divided, preferably at least 1-inch thick

  • 1 1/2 tsps extra virgin olive oil, more to taste

  • Kosher sald

  • Ground chili pepper, preferably Turkish or Aleppo

  • 1 small lemon

  • 1/4 cup sliced, pitted kalamata or other good-quality black olives

  • Several Rosemary Springs


  1. Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chile pepper. Top each fillet with a few rosemary branches and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan.

  2. Bake until just opaque, about 10 minutes. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.

Chanterelles on Sourdough Toast


  • 2 tablespoons extra virgin olive oil

  • 0.5 - 1 pounds fresh chanterelles

  • 2 tablespoons sherry vinegar

  • 1 tablespoon freshly squeezed lemon juice

  • 1 cup vegetable stock

  • ½ teaspoon finely chopped fresh rosemary

  • 1 teaspoon finely chopped fresh thyme

  • 1 tablespoon chopped flat leaf parsley

  • 1 tablespoon cold butter

  • ¼ teaspoon kosher salt

  • Freshly ground pepper, to taste

  • 4 slices toasted sourdough, for serving

  • 4 tablespoons shaved Parmesan


  1. Heat your largest fry pan over medium-high heat, and when it is hot, add the olive oil. Once the olive oil is hot, add the chanterelles. Cook for 4 minutes without moving them around too much.

  2. Add the sherry vinegar and the lemon juice and cook down until fully reduced. Add the stock and reduce by half (you are not exactly reducing so much as hydrating the mushrooms). Add the rosemary, thyme, parsley and butter. Stir with a wooden spoon to incorporate the butter. Season with salt and pepper.

  3. Evenly spoon the chanterelles over the 4 pieces of toasted bread and garnish with shaved Parmesan.

If you have any questions feel free to email us or text us at (831) 295-8403.

Thank you for supporting your local farms, fishermen and fisherwomen!

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