Dungeness Crab, O2T Boquerones & Golden Chanterelle Delivery Thursday, December 19th

Greetings Fish Enthusiasts,

The Dungeness Crab season has officially opened and is underway! We are excited to be offering cooked & cleaned Dungeness Crab. We also have more O2T Boquerones as well as Golden Chanterelles from Mendocino County.

We will be making a delivery of these great species on Thursday December 19th.

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: 12/17/19 Boat: F/V Mr Morgan Captain: Steve Fitz Port: Half Moon Bay Catch Method: Trap Monterey Bay Seafood Watch Rating: Good Alternative Share Size: 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.

O2T Boquerones Species: Anchovies (Engraulis mordax) Package Date: 12/16/19 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 16 oz

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.

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.

Species: Golden Chanterelle (Cantharellus formosa) Harvest Date: 12/15/19 Forager: Pedro Martinez Location: Mendocino County Harvest Method: Hand Harvested Share Size: Full Share 1.0 lb 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.

Ocean2Table Gift Cards Available Now!

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

 or head to our Online Store to purchase


Dungeness Crab & Chanterelle Mushroom Chowder


  • 1lb yukon gold potato, peeled and cut into 1/2-inch dice

  • 1lb chanterelles

  • 1 tablespoon butter

  • 1 large onion, peeled & chopped

  • 4 garlic cloves, peeled & chopped

  • 1⁄3 cup all-purpose flour

  • 4 cups your prefered broth1 

  • 1⁄2 cups whipping cream

  • 1⁄4 cup dry sherry

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon fresh thyme leave, minced1

  • l.4 lbs crabmeat,

  • freshly ground black pepper, to taste


  1. In a 3- to 4-quart pan, combine potatoes with cold water to cover. Bring to a boil over high heat, then cover pan, reduce heat, and simmer until potatoes are tender when pierced, 8 to 10 minutes. Drain.

  2. Meanwhile, rinse mushrooms briefly and drain. Trim off and discard any tough stem endsCut mushrooms into large bite-size pieces.

  3. In a heavy 5- to 6-quart pan over medium-high heat, melt butter. Add mushrooms and stir often until liquid is evaporated and mushrooms are just beginning to brown, about 10 minutes. Pour into a bowl.Add onion and garlic and stir often until onion is limp, 4 to 5 minutes. S

  4. prinkle flour over onion mixture and stir often until just beginning to brown, 2 to 3 minutes.

  5. Whisk chicken broth and cream into pan and continue whisking until mixture boils and thickens, about 6 to 8 minutes. Stir in sherry, Worcestershire, and thyme, and simmer, stirring occasionally, for about 5 minutes.

  6. Gently stir in potatoes, mushrooms, and crabmeat. Add salt and pepper to taste and cook until heated through.

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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