**Flash Sale** Delicious O2T Rainbow Trout for $19

Greeting Fish Enthusiasts!

Sablefish is a super healthy fish packed with healthy omega's. It is also considered a well managed fishery here locally & a great alternative to other impacted fatty fish species. We also have O2T Boquerones & a Mushroom Medley

We will be making a delivery of these delicious & heathy varieties on Tuesday February 4th

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

 or head to our Online Store to purchase

**Flash Sale** 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 for $19

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.

Species: Sablefish (Anoplopoma fimbria) Catch Date: 01/31/2020 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: Full Share 1.25 lbs Half Share 0.65 lbs Fillet will be skin on with some small pin bones

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.

O2T Boquerones Species: Northern Anchovies (Engraulis mordax) Package Date: 01/27/2020 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 saltiness, 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.

Mushroom Medley Species: Hedgehogs (Hydnum umbilicatum) Black Trumpets (Craterellus cornucopioides) Yellowfoot (Craterellus tubaeformis) Harvest Date: 01/26/2020 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

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.

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.

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

 or head to our Online Store to purchase


Penne with Smoked Trout


1 pound penne pasta 

1/2 pound asparagus, cut into 2-inch pieces, tough ends discarded

Extra-virgin olive oil 

6 large garlic cloves, finely chopped

1 cup heavy cream 

8oz smoked trout broken into bite-size pieces

1 tightly packed cup of mixed fresh herbs like dill, basil, tarragon, chives, mint and thyme (any combination will work), roughly chopped, plus 1/4 cup more for garnish

Grated zest of 1 large lemon, plus lemon juice as needed  

Salt and freshly ground black pepper 

Optional: add mushrooms from the mushroom medley


1. Bring 6 quarts of heavily salted water to a boil in an 8-quart pot. 

2. Drop the pasta into the boiling water. Add the asparagus 1 minute before the pasta is done (check the box for timing). Once the pasta is tender but still has a little bite (al dente), scoop up 1/2 cup of the pasta water and set aside. Immediately drain the pasta and asparagus in a colander.

3. Return the empty pasta pot to the burner and reduce the heat to medium-low. Film the pot with olive oil and add the garlic, sautéing until just fragrant, about 30 seconds. Add the cooked pasta and asparagus and the cream, and toss until blended over the heat, about 10 seconds. 

4. Add the smoked fish, 1 cup of the fresh herbs, and the grated zest and gently toss. Add small amounts of hot pasta water if more sauce is needed. Taste and season with salt, pepper and a squeeze of lemon juice to brighten it.

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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