Rainbow Trout & Dried Porcini Mushroom Delivery Friday, January 3rd

Happy New Year!

We hope you all had a wonderful holiday season. The O2T Crew took a week off and we are feeling refreshed and excited for 2020. 

For our first delivery of the New Year, we will be offering sustainably raised Rainbow Trout & dried Porcini Mushrooms which were harvested in San Mateo County. 

We will be making a delivery of these delicious species on Friday January 3rd

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

 or head to our Online Store to purchase

Species: Rainbow Trout (Oncorhynchus mykiss) Catch Date: 01/01/20 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 1.25 lbs Half Share 0.65 lbs Fillets will be skin on with some small pin bones

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: Dried Coastal Porcini (Boletus edulis) Harvest Date: 12/31/19 Foragers: Ian Cole & Charlie Lambert  Location: San Mateo County Harvest Method: Hand Harvested Share Size: Full Share 1.25 oz

Porcini are typically found in mature Pine forests and our local variety can grow to weigh as much as 5 pounds. Porcini are also known as Boletes and are renowned worldwide for their flavor and texture. They're great by themselves or an excellent addition to pasta and rice dishes. 

Be sure to checkout or Online Store

for newly added Merchandise & Gift Cards

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

or head to our Online Store to purchase


Pasta with Dried Mushroom Sauce


  • 1.25 oz dried Porcini

  • olive oil

  • 1 tbsp butter

  • 1 onion

  • 2 cloves garlic

  • salt

  • pepper

  • 1 tbsp finely chopped parsley

  • ½ tsp dried sage

  • ¼ cup white wine (you can use lemon juice instead)

  • ¾ cup  heavy cream

  • pasta of your choice


  1. Put porcini mushrooms in a bowl of hot water and let them soak for 1-2 hours. Rinse, but don't discard the liquid.

  2. Heat some olive oil, add finely chopped onion, butter and finely chopped garlic. Add mushrooms, season with salt and pepper, add finely chopped parsley, sage and some of the soaking liquid. Add white wine and let simmer for about 30 minutes. If needed, add more liquid during that time.

  3. In the end, stir in heavy cream, let simmer for several minutes and remove from heat. Serve with cooked pasta.

Pan Fried Rainbow Trout with Lemon, Garlic & Parsley


  • 0.65 - 1.25 lbs of Rainbow Trout Fillet

  • 1 tablespoon olive oil

  • 1 tablespoon unsalted butter

  • 2 garlic cloves, minced

  • 3 tablespoons chopped fresh parsley

  • 1 tablespoon lemon juice

  • salt and pepper, to taste


  1. Heat a non-stick skillet over medium-high heat. Melt butter with olive oil until frothy.

  2. Cook trout filets, skin side down, for 2 minutes, then carefully flip with a thin wide spatula.

  3. Cook for another minute or until almost cooked through, then add garlic, parsley, and lemon juice and continue to cook for another minute or so until the fish is golden brown and the flesh flakes off easily with a fork.

  4. Transfer to serving plates and enjoy.

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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