Dungeness Crab, Bocaccio Rockfish, Smoked Rainbow Trout & Mushroom Medley Delivery Thurs. Jan 9th

Greeting Fish Enthusiasts!

Dungeness Crab season is open here locally and we are excited to be offering cooked & cleaned Dungeness Crab! We also have Bocaccio Rockfish, house made Smoked Rainbow Trout & a tasty Mushroom Medley.

We will be making a delivery of these delicious varieties on Thursday January 9th

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

 or head to our Online Store to purchase

Species: Dungeness Crab (Metacarcinus magister) Catch Date: 01/07/20 Boat: F/V Charlie Diane Captain: Frankie Cunningham Port: Moss Landing Catch Method: Trap Monterey Bay Seafood Watch Rating: Best Choice Share Size: Full Share 1.40 lbs Crab will be Cooked & Cleaned

Dungeness Crab is a West Coast tradition with a fishery dating back to the late 1800’s. They have a unique life cycle that involves five different larvae stages before metamorphosing into mature crabs. The crabs molt annually allowing them to grow up to an inch during their molting season. Without an exoskeleton, they are left defenseless and can be found buried beneath the sand while waiting for their new shell to harden. Mating occurs immediately after molting with the male embracing the female for several days before mating begins. The female is able to carry 2.5 million eggs per season which she keeps safe by attaching them onto her body. When live, these crustaceans have a beautiful purple hue and are prized for the delicate, soft and mildly sweet flavor that is best appreciated fresh from the boat.

Dungeness Crab in California is considered a well managed fishery with strict regulations which only allow crabs to be caught for a select number of months each year. Traps have minimal bycatch and negligible environmental damage. All females are freed and only males with a carapaces greater than 5.75 inches can be retained. Relatively stable landings over the past 30 years suggest that the Dungeness Crab population is healthy, although no formal stock assessments have been made.

Species: Bocaccio Rockfish (Sebastes paucispinus) Catch Date: 01/06/20 Boat: F/V Sea Harvest Captain: Dan Deyerle Catch Method: Fly Line Monterey Bay Seafood Watch Rating: Best Choice 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.

O2T Smoked Rainbow Trout Species: Rainbow Trout (Oncorhynchus mykiss) Smoke Date: 01/06/20 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 8 oz

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.

Mushroom Medley Species: Hedgehogs (Hydnum umbilicatum)

Black Trumpets (Craterellus cornucopioides) Yellowfoot (Craterellus tubaeformis) Harvest Date: 01/04/20 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.

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

 or head to our Online Store to purchase


Winter Dungeness Crab Chowder


  • 1.40 lbs of Dungeness crab, meet taken out of shells

  • 4 tablespoons unsalted butter

  • 1 yellow onion, diced

  • 1 leek cleaned well and finely chopped

  • 1/2 teaspoon sea salt, plus more to taste

  • 1/2 teaspoon fresh ground white pepper, plus more to taste

  • 2 small rutabagas, cut into a 1/2-inch dice

  • 2 small turnips, cut into a 1/2-inch dice

  • 2 bay leaves, preferably fresh

  • 2 tablespoons thyme leaves

  • 1/2 cup dry white wine

  • 1 quart broth of your choice

  • 2 tablespoons sherry vinegar

  • 1/2 cup cream or half and half


  1. Break crab apart and remove all of the meat. Set aside in the fridge while you prep the rest of the soup.

  2. Melt butter in a large soup pot or Dutch oven over medium heat. Add onion, leek, and celery, along with 1/2 teaspoon each sea salt and pepper. Cook, stirring often, 7 - 10 minutes. Make sure vegetables don't brown; adjust heat as needed.

  3. Add rutabagas and turnips, and cook, stirring often, 10 minutes more.

  4. Add herbs and white wine; cook 3 minutes, stirring to dislodge any brown bits. Stir in broth, bring mixture to a gentle boil, and then turn heat down to a simmer. Cook 15 minutes.

  5. Add crab meat and cook 5 minutes more.

  6. Finally, stir in sherry vinegar and cream or half and half. Warm over low heat.

  7. Taste, and add sea salt or pepper as needed. You may also want to add an extra splash of wine or sherry vinegar to balance sweetness.

  8. Ladle into bowls and serve immediately.If reheating, warm soup slowly over medium-low heat so as not to overcook the crab.

If you have any questions feel free to email us

ocean2table@gmail.com or text us at (831) 295-8403

Thank you for supporting your local fishermen and fisherwomen!

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