Dungeness Crab, O2T Boquerones, Smoked Rainbow Trout & Hedgehog Delivery Wednesday January 22nd

Greeting Fish Enthusiasts!

We have landed some more delicious Dungeness Crab & we are excited to be offering cooked & cleaned Dungeness Crab shares. It has been a great year so far locally for crab, and we are excited to continue to support this traditional & well managed fishery along the West Coast. We also have house made O2T Boquerones, Smoked Rainbow Trout & Hedgehog Mushrooms as well.

We will be making a delivery of these delicious varieties Wednesday January 22nd

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

 or head to our Online Store to purchase

Get Hooked is a restaurant week that aims to increase awareness about and access to local, sustainable seafood while rebuilding a viable future for Monterey Bay’s fishing community. Participating restaurants will offer seafood traceable back to the local fisherman and fishing vessel. Chefs at restaurants throughout Monterey County will transform fresh, seasonally available, and sustainably caught seafood into delicious dishes, while crediting the people harvesting the product, and providing a genuine Monterey Bay seafood experience!  

Species: Dungeness Crab (Metacarcinus magister) Catch Date: 01/20/2020 Boat: F/V Ruth Anne II Captain: Khevin Mellegers Port: Santa Cruz Catch Method: Trap Monterey Bay Seafood Watch Rating: Good Alternative 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.

O2T Smoked Rainbow Trout Species: Rainbow Trout (Oncorhynchus mykiss) Package Date: 01/21/2020 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 8 oz

Here is a description of our smoking process and a list of ingredients: We first cure the Rainbow Trout for 60 hours. The fillets are curing in a bath of organic light brown sugar, kosher salt, organic lemon juice and zest, organic leek and organic dill. After the cure, we do a hot smoke on the fillets before packaging them up and delivering them to you.

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: 01/17/2020 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.

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: Hedgehogs (Hydnum umbilicatum) Harvest Date: 01/19/2020 Forager: Lukas 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.

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

 or head to our Online Store to purchase


Easy Crab Cakes


1.40 lbs of Cooked & Cleaned crab, De-shelled

1/2 cup mayonnaise

1 large egg beaten

1 tablespoon Dijon or Stone Ground mustard

1 tablespoon Worcestershire sauce

1 teaspoon Old Bay seasoning

4 dashes hot sauce or to taste

1/2 cup panko bread crumbs unflavored

2 tablespoons finely chopped fresh parsley

1 tablespoon lemon zest

1 teaspoon Kosher salt

1 teaspoon white ground pepper

1/4 cup canola oil

Lemon wedges for serving


De-shell all the crab meat

In a small bowl combine mayonnaise, egg, mustard, Worcestershire sauce, hot sauce and Old Bay seasoning.

Add the crab meat, bread crumbs, chopped parsley and lemon zest to the bowl. Gently fold mixture together with your hands until just combined. Take care not to shred the crab meat any more.

Shape into 6-8 crab cakes, about ½ cup each and place on a plate or baking sheet. Cover and refrigerate for at least 1 hour.

Add 2 tablespoons oil to a large nonstick pan and heat over medium heat. Cook crab cakes until lightly browned, about 3-5 minutes. Add more oil if needed and gently over. Cook 3-5 minutes.

Serve immediately with tartar sauce and lemon wedges.

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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