We are excited to be offering a great variety of fish species this week!

We currently have a Swordfish boat out fishing right now and if all goes to plan, we are expecting to have it come in tomorrow. We also have Sablefish, McFarland Springs Rainbow Trout, Bocaccio Rockfish, Lingcod & Grenadier

Fall Produce is in full swing and we have tons to offer!

Purple Murasaki Sweet Potatoes, Acorn Squash, Mutsu Apples, Persimmons, Naval Oranges, Fuji Apples & More!

In addition, our friends in Humboldt County harvested Golden & White Chanterelles, Lobster Mushrooms & Huckleberries

And, Far West Fungi has Shiitakes, King Trumpets & Tree Oyster Mushrooms this week

Fogline Farms has an assortment of different chicken cuts this week as well as Whole Chickens & Half Chickens

We also have Moonflower Cheese & Feta Cheese from Garden Variety

Plus, Companion Bakery Bread & Corvus Farm Eggs

Santa Clara / San Mateo Counties:Thursday, November 19th

Santa Cruz / Monterey County: Friday, November 20th

To order, please head to our Online Store

The O2T Fish and Farm Box Includes:

1 Produce Box (See Below)

1 Share of Swordfish OR McFarland Spring Rainbow Trout

OR Sablefish OR Bocaccio Rockfish OR Grenadier OR Lingcod

1 Share of Shiitakes

1 Holy Moly Loaf from Companion Bakery

Produce Box

1 Acorn Squash

1 bunch Red Spring Onion

1 bunch of Carrots

2 Oranges

1 bunch of Beets

1 lb of Mutsu Apples

1 lb of Little Gem Lettuce

1 lb of Purple Murasaki Sweet Potatoes

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: 11/18/2020

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

Item: Butternut Squash, Acorn Squash

Farm: Monte Verde

Farmers: Mark Tarantino

Location: Santa Cruz

Harvest Date: 11/12/20

Farming Method: CCOF Certified Organic

Items: Chestnuts, Fuyu Persimmons, Hachiya Persimmons,

Farm: Live Earth Farm

Farmers: Tom Bro

Location: Santa Cruz

Harvest Date: 11/17/20

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

Items: Naval Oranges, Carrots, Fuji Apples, Red Spring Onion

Farm: Sea to Sky

Farmers: Chris and Dana Laughlin

Location: Bonny Doon

Harvest Date: 11/17/20

Farming Method: CCOF Certified Organic

Items: Red Garnet Sweet Potatoes, Purple Murasaki Sweet Potatoes, Little Gem Lettuce

Bakery: Companion Bakery

Location: Santa Cruz

Baked Date: 11/19/2020

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. Local Simple Sourdough made with local Blanco Grande whole wheat flour

Item: Holy Moly

Bakery: Companion Bakery

Location: Santa Cruz

Baked Date: 11/19/2020

Simple Sourdough with molasses, oats, sesame sunflower and poppy seeds

Fogline Farm

Farm: Fogline Farms

Farmer: Caleb Barron

Location: Ano Nuevo

Harvest Date: 11/17/20

Farming Methods: Fresh Pasture Daily, Organic Feed

Weight: Whole Chicken 3.4 - 3.6 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



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

Swordfish (Xiphias gladius)

Captain: James Garret

Boat: FV Pikey

Port: Point Loma

Catch Method: Buoy Gear

MBSFW Rating: Best Choice

Swordfish is a fast swimming predatory fish that gets its name from its long, flat, swordlike bill. Swordfish are unique in that they use their acute eyesight to locate prey and then using their swordlike bill, they are able to stun their prey knocking them unconcious. Swordfish undertake daily vertical migrations following their prey (squid, fish and shrimp) up and down different water depths depending on light availability. They make long seasonal migrations during the summer to temperate seas in search for food and back to warmer waters in the winter for reproduction. Although Swordfish make long seasonal migrations, they mainly rely on the prevailing ocean currents to carry them instead of actively swimming. Swordfish are considered a pelagic species, often seen swimming near the surface far out at sea. Adult Swordfish have no scales or teeth and their white colored flesh has enabled them to evolve to have sudden bursts of energy while in pursuit of their prey with speeds up to 60 mph. Female Swordfish grow to be larger than males and can release millions of eggs at a single time. When they are born they are only a few millimeters long but go through an amazing body transformation which can increase their body weight by at least a million times. Swordfish has a firm, dense and fine flesh that has a meat like texture. It can be mildly sweet and moist due to its high fat content with flesh that ranges in color from ivory to pinkish orange and turning beige once cooked.

Swordfish are an apex predator, meaning that not many animals besides tooth whales, large sharks and humans are capable of catching and consuming them. By harpooning Swordfish you eliminate all bycatch and environmental degradation and because fish are caught one by one there is less pressure on their overall population. California stocks are considered healthy but their migratory nature leaves them susceptible to pressure from unregulated vessels outside of US waters. Concerns over by-catch and lost gear in the drifting gill net and long line fisheries means that care should be taken when purchasing from an unverified source.

Species: Sablefish (Anoplopoma fimbria)

Catch Date: 11/16/2020

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: 1.0 lb

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: Rainbow Trout (Oncorhynchus mykiss)

Catch Date: 11/17/2020

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: Boccacio Rockfish (Sebastes paucispinis)

Catch Date: 11/16/20

Boat: FV Sea Harvest

Captain: Dan Deyerle

Port: Moss Landing

Catch Method: Fly Line

Monterey Bay Seafood Watch Rating: Best Choice

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.

Grenadier (Macrouridae spp)

Catch Date: 11/16/20

Boat: F/V Sea Harvest

Captain: Calder Deyerle

Port: Moss Landing

Catch Method: Bottom Set Line

MBSFW Rating: Best Choice

The Pacific Grenadier is a deep dwelling fish that is normally caught as incidental bycatch when fishing for other deep sea species such and Sablefish and Blackgill Rockfish. They are a rather bizarre looking fish with big heads, large eyes and a slender body that tapers down to a thin tail, giving them their nickname “Rattail”. It is estimated that 240 tons of Grenadier are caught as bycatch each year and unfortunately they don’t have much demand on the market. These fish have a mild flavor with a flaky texture and are not too oily, making them a great choice for people with a more sensitive palate, such as children.

Sustainability: Monterey Bay Seafood Watch rates Grenadier as a Good Alternative due to their long lives, slow growth to maturity and limited knowledge about the species in general but minmal fishing pressure locally makes them a sustainable option. Grenadier is considered bycatch while targeting other species and currently there is no directed fishery for Grenadier on the west coast. Historically, Grenadier has gone unused, yet today it is making its way onto the market in unique ways that save this fish from otherwise being wasted.

Species: Lingcod (Ophiodon elongatus)

Catch Date: 11/16/20

Boat: FV Sea Harvest

Captain: Dan Deyerle

Port: Moss Landing

Catch Method: Fly Line

Monterey Bay Seafood Watch Rating: Best Choice

Lingcod are unique to the West Coast of North America where they can be found dwelling on rocky reefs and ocean bottoms, ranging from 30-300 feet deep. Lingcod are characterized by their large heads and mouths that hold 18 sharp teeth along with fang like teeth that are used to securely catch their prey. They are ferocious hunters with brown to bluish green coloration that allows them to easily blend into their environment and ambush their prey. During breeding season, the Lingcod migrate closer to shore, males arriving first to establish their ideal breeding territory with females arriving a month later and choosing her male partner based on the nest site. Once the spawning is over the females leave and the males continue to guard the nest for 10 weeks until the eggs hatch. He viciously protects his nest against other species of fish but allows some invertebrates to feed on the eggs. Lingcod are also known for having green flesh (aka. Irish Cod) that turns white upon cooking. There isn’t a clear explanation for the green flesh but they are entirely safe to eat. It is likely a combination of genetics and diet. Lingcod has a white, flakey, lean flesh with a mild flavor. It has a medium-firm texture and large flakes. If the flesh happens to be green, it will disappear upon cooking and turn white.

Sustainability: Lingcod have had a dramatic recovery locally due to the strict fishing regulations that have been imposed. They are caught using a hand operated pole or scottish seine which ensures a limited amount of bycatch and environmental damage. They also have a fast maturity rate with seasonal closures during spawning season. Most of the Lingcod on the local market are caught by large trawlers in Canada and Alaska and imported by truck or airplane. Concerns over by-catch, habitat degradation and quality of fish means that care should be taken when seeking out this species.

Additional Add On Items

Item: Cosmos Feta & Moonflower Cheese

Farm: Garden Variety

Farmers: Rebecca King

Location: Monterey County

Farming Methods: Pasture Raised Sheep

Garden Variety Cheese is a small farmstead cheese business based in Northern Monterey County and is located on Monkeyflower Ranch.

Farm: Corvus Farms Chicken & Duck Eggs

Farmer: Robert James

Location: Pescadero

Harvest Date: 11/17/2020

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: Golden Chanterelles (Cantharellus formosa)

Harvest Date: 11/15/2020

Location: Humboldt County

Harvester: Larry Alemeda

Harvest Method: Hand Harvested

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.

Species: Lobster Mushrooms (Hypomyces lactifluorum)

Harvest Date: 11/15/2020

Location: Humboldt County

Harvester: Jacob Deckert

Harvest Method: Hand Harvested

Lobster Mushrooms get their name from their striking red color and taste which resembles that of a lobster. The red color that is associated with these mushrooms are from a colonizing mold which will ultimately parasitize the mushroom host covering the entire outer fruiting body. Yet when you cut the mushroom open it has a bright white hue. Lobster Mushrooms are often found under Hemlock trees in late summer into early autumn and prefer the dryness of summer. The colonizing mold gives this meaty mushroom its highly desired flavor. These mushrooms are versatile and can be used in a variety of ways in the kitchen.

Species: White Chanterelles (Cantharellus subalbidus)

Harvest Date: 11/15/2020

Location: Humboldt County

Harvester: Larry Alemeda

Harvest Method: Hand Harvested

The White Chanterelle closely resembles it's cousin, the Golden Chanterelle, although the White Chanterelle is distinguished by it's paler, more white color. They are found in California and in the Pacific Northwest among Pines and other Conifer trees. They are a rare treat and can be cooked in the same ways as the golden chanterelle. They have a meaty texture with a mild aroma and flavor.

Species: Huckleberry (Vaccinium ovatum)

Harvest Date: 11/15/2020

Location: Humboldt County

Harvester: Arlis Fullerton

Harvest Method: Hand Harvested

Huckleberry is the fruit from a native plant that grows along the coast of California up throughout the Pacific Northwest. This evergreen shrub is a long living and slow growing. They produce a beautiful white flower that evolves into the edible fruit. The fruit begin with a reddish, yet as they grow and mature throughout summer they begin to develop their characteristic dark color and are ready for harvest in late summer. 

Species: Yellow Tree Oysters, Shiitake & King Trumpet

Harvest Date: 11/17/2020

Farm: Farm West Fungi

Farmer: Kyle Garrone

Share Size: Full Share 1.0 lb

Dried Matsutake

Species: Matsutake (Tricholoma murrillianum)

Harvest Date: Fall 2019

Location: Siskiyou County

Harvester: Kongkeo Chayasing

Share Size: Full Share 1.25 oz


Swordfish & Mushrooms

Ingredients :

  • 1 -2 lbs of Swordfish

  • 1 T olive oil

  • Kosher salt

  • Fresh cracked pepper

  • 4 T unsalted butter (1 half stick)

  • 1 pound mushrooms of your choice, cleaned and sliced

  • Zest and juice of 1 lemon (about 3 T juice)

  • 1 red spring onion, sliced

  • 1 splash dry white wine

  • 1 T capers

  • 2 T chopped parsley

Procedure :

  1. Heat your oven to 400 degrees. Rub the swordfish with the olive oil and season on both sides with salt and pepper. Heat a griddle pan or cast iron pan on high. Sear the fish on both sides for a couple minutes on each side. Turn off the heat and put the skillet in the oven to finish, about 10 minutes, depending on the thickness of your fish.

  2. In a separate skillet melt butter on medium high. When the butter is hot add mushrooms, onions, lemon juice and zest and splash of white wine. Saute for 5 - 6 minutes until mushrooms are tender and there is very little liquid left in the sauce. Season with salt and pepper to taste.

  3. Plate the swordfish on individual plates topped with mushrooms and garnish with capers and parsley.

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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