OCEAN2TABLE DELIVERIES: 3/11 & 3/12

Dear Friends & Family,

The seasons are shifting and we're switching things up a bit this week. We have some stunning deep-set longline Opah out of San Diego and some classic Monterey Bay favorite like Dungeness Crab, Sablefish, and Chilipepper Rockfish!


A Note about Opah: Opah, also known as Moonfish, is a delicious open-water pelagic fish that has a rich creamy taste and firm fatty texture. The flavor is almost like a cross between Swordfish & Tuna.


We will be offering multiple cuts including the loin and tenderloin. The loin (pictured above) is tender and can be enjoyed lightly seared similar to tuna or CA yellowtail. The tenderloin cut is a dark red, firm steak. The flavor and preparation methods are similar to that of chicken or steak.


To learn more about the California Deep Set Long Line fishery,

check out our blog post!



The O2T Fish and Farm Box Includes:


1 Produce Box (See Below)

Opah Loin OR Dungeness Crab OR McFarland Springs Rainbow Trout OR Sablefish

1 lb of Shiitake Mushrooms

1 Levain Loaf from Manresa Bakery

Produce Box

1 bunch of Broccolini

1 bunch of Red Onions

1 head of Red Butter Lettuce

2 lbs of Red Potatoes

1 bunch of Baby Carrots

1 bunch of Chard Barese

1 bunch of Spring Garlic


All are available on our Online Store and can be purchased individually

Where Our Produce Comes from this Week!


Farm: Groundswell

Farmer: James Cook & Josh Richland

Location: Santa Cruz

Harvest Date: 03/09/2021

Farming Method: CCOF Certified Organic, Pesticide Free, Hand Harvested

Item: Butternut Squash, Red Spring Onion, Red Butter Leaf Lettuce


Farm: Monte Verde

Farmers: Mark Tarantino

Location: Santa Cruz

Harvest Date: 03/08/2021

Farming Method: CCOF Certified Organic

Items: Meyer Lemons, Bearss Limes


Farm: Live Earth Farm

Farmers: Tom Bro

Location: Santa Cruz

Harvest Date: 03/09/2021

Farming Method: CCOF Certified Organic, Pesticide Free, Hand Harvested

Items: Apple Juice, Yellow Potatoes, Red Potatoes, Yellow Onions, Baby Fennel,

Baby Carrots, Broccolini, Green Leaf Lettuce


Farm: Sea to Sky

Farmers: Chris and Dana Laughlin

Location: Bonny Doon

Harvest Date: 03/09/2021

Farming Method: CCOF Certified Organic

Items: Purple Murasaki Sweet Potatoes, Creamers, Red Beets


Farm: Mariquita

Farmers: Andy Griffin

Location: Corralitos

Harvest Date: 03/09/2021

Farming Method: CCOF Certified Organic

Items: Spring Garlic, Barese Chard, Cilantro, Italian Parsley, Tokyo Turnips


Bakery: Companion Bakery

Location: Santa Cruz

Baked Date: 03/11/2021


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.




Fogline Farm


Farm: Fogline Farms

Farmer: Caleb Barron

Location: Ano Nuevo

Harvest Date: 03/09/2021

Farming Methods: Fresh Pasture Daily, Organic Feed

Weight: Whole Chicken 3.2 lbs

Half Chicken 1.60 - 1.80 lbs

Chicken Wings 1.1 - 1.3 lbs

Chicken Frame 2.0 - 2.5 lbs

Breast Packs

Leg Quarter Packs

Lemon Parsley Breast

Everything Sausage

Sweet Italian Sausage

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.

Available Fish Species


Species: Rainbow Trout (Oncorhynchus mykiss)

Catch Date: 03/09/2020

Aquaculture Farm: McFarland Springs

Location: Susanville, CA

Farming Method: 100% Vegetarian Red Algea Feed, Spring Fed Raceway

Monterey Bay Seafood Watch Rating: Best Choice

Share Size: 1.0 lb

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.



Species: Dungeness Crab (Metacarcinus magister)

Catch Date: 03/08/21

*Kept alive until day before delivery*

Boat: F/V Carlie Diane

Captain: Frank Cunningham

Port: Moss Landing

Catch Method: Trap

Monterey Bay Seafood Watch Rating: Best Choice

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: Chilipepper Rockfish (Seabastes goodei)

Catch Date: 03/08/21

Boat: F/V Sea Harvest

Captain: Richard Deyerle

Port: Moss Landing

Catch Method: Fly Line

Monterey Bay Seafood Watch Rating: Best Choice

Chilipepper Rockfish are one of 70 different types of Rockfish along the west coast. They have a lifespan of about 35 years and are quick to mature, with males maturing at 2 years old and females by about 4 years old. Chilipepper are viviparous, meaning they breed through internal fertilization and give birth to live fish. The juveniles prefer shallow water, while the adults are found within deep rocky reefs and muddy/sandy bottoms feeding on small crustaceans, squid and various species of other fish. Adults are easy to identify by their distinct red-orange color, protruding jaw and spineless head. Chilipepper Rockfish has a medium, firm flesh which makes it versatile for a variety of preparations. Chilipepper’s are often referred to as Rockcod or mislabeled as Snapper.

Chilipepper Rockfish have made a miraculous recovery and Monterey Bay Seafood Watches now rates them as a Best Choice when caught by Scottish Seine or by the California Groundfish Collective (CGC). Rockfish fisheries are highly regulated and use implemented sustainable catch limits and as well as specific gear modifications that have greatly helped to reduce habitat destruction along the seafloor as well as helped to reduce bycatch. Along with a regulated fishery, Chilipepper’s are fast growing and have an early maturity rate which contributes to making them a great sustainable choice.


Species: Sablefish (Anapaploma fimbria)

Catch Date: 03/09/21

Boat: F/V Jubilee

Captain: Frank Davi

Port: Moss Landing

Catch Method: Fish Trap

Monterey Bay Seafood Watch Rating: Best Choice

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.


Additional Add On Items


Farm: Corvus Farms Chicken & Duck Eggs

Farmer: Robert James

Location: Pescadero

Harvest Date: 03/09/2021

Farming Method: Free Range Rotating

Corvus Farm is nothing shy of chicken heaven.Three hundred chickens spread over ten grassy acres located just north of Año Nuevo State Park in San Mateo County. The chickens free range on bugs, seeds, and small greens. They do have a supplemental local feed, but it is free of all corn, soy, and GMO products and is mostly organic. These chickens are all treated with love

Available Mushroom Species


Species: Yellowfoot (Craterellus tubaeformis)

Harvest Date: 03/07/2021

Location: Humboldt County

Harvester: Lukas Vrana

Harvest Method: Hand Harvested

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.



Species: Black Trumpets (Craterellus cornucopioides)

Harvest Date: 03/07/2021

Location: Humboldt County

Harvester: Lukas Vrana

Harvest Method: Hand Harvested

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.


pecies: Hedgehogs (Hydnum umbilicatum)

Harvest Date: 03/07/2021

Location: Humboldt County

Harvester: Lukas Vrana

Harvest Method: Hand Harvested

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.



Species: Tree Oysters, Shiitake & Cinnamon Caps

Harvest Date: 03/09/2020

Farm: Farm West Fungi

Farmer: Kyle Garrone

Share Size: Full Share 1.0 lb


Recipes:

This week we are planning to prepare our Opah with sautéed seasonal vegetables and replacing some of the citrus in this recipe with either lemons or limes

Opah with Citrus Salad - from our friends at Edible


Ingredients :

CITRUS SALSA

  • 1 orange

  • 1/2 lemon, sliced lengthwise

  • 1/2 tablespoon chopped cilantro

  • 1 small jalapeño

  • 1 tablespoon Honey Sauce*

SAUTÉED OPAH

  • 1 lb opah filet

  • 2 tablespoons local olive oil

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

SAUTÉED VEGETABLES

  • 1 bunch of Chard Barese

  • 1 tablespoon local olive oil

  • 1/2 small shallot, julienned

  • 1/2 red bell pepper, julienned

  • 2 tablespoons Honey Sauce*

HONEY SAUCE

  • 3 tablespoons local honey

  • 1 tablespoon lemon juice

  • 1 teaspoon freshly minced garlic

  • 1 teaspoon red chili flakes

  • Salt and pepper, to taste

Procedure :

Citrus Salsa

Over a small bowl, used a sharp paring knife to cut rind from the oranges and lemons, down to the flesh. With each segment, slice the fruit between the two membranes so you just get the flesh. Let the citrus juice drip into the bowl as you cut.

Slice jalapeño crosswise into very thin slices (1/16 inch). Blend all ingredients together and set aside while you make the fish.

Sautéed Opah

Note: Have ingredients for the sautéed vegetables pre-cut before you start the fish.

Cut opah into 6-ounce portions. Season with salt and pepper. Heat sauté pan on high, bringing oil to smoking point.

Gently place opah filets in sauté pan. Cook on high for 3 to 4 minutes, until a nice brown crust develops. Gently and carefully flip opah over.

Reduce heat to medium and cook for another 5 minutes or until fish is cooked to desired doneness. Let the fish rest while you sauté the vegetables.

Sautéed Vegetables

Trim bottom off chard barese, rinse with water and slice into 1-inch chunks. Heat a sauté pan and add oil. Add shallot and bell pepper and cook for 1 minute. Add bok choy and lightly toss. Add sauce, toss and continue cooking over moderately high heat 2–3 minutes.

Honey Sauce

Whisk all ingredients together in a small bowl and set aside.

To serve, place sautéed vegetables on a plate. Top with opah, then 2 tablespoons citrus salsa.


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 farms, fishermen and fisherwomen!

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