Sourcing Information for August 23rd-26th

1) Market Squid, Monterey (Tuesday & Wednesday members)


Fresh whole market squid from Monterey landed by F/V Sea Wave. Each squid is 3-5 inches in length. If you’ve never cleaned squid before you can see what that process looks like here. They ARE labor intensive and messy, but this will be the best squid you’ve ever eaten.

Sautéed Calamari with Parsley and Garlic

2) Black Cod, Fort Bragg (Tuesday members)

2-Pieces-of-Fillet-Overhead-shot-e1489440844735-768x1024 (1)

Pan-Seared Black Cod with Lemon-Pepper Aioli

3) White Sea Bass, Ventura (Wednesday & Thursday members)

California White Sea Bass

Fresh skin-on white sea bass fillet. Landed in Ventura, CA by Cpt. Rob Foster of FV Bounty Hunter.

Cooking Pacific White Sea Bass

4) California King Salmon, Bodega Bay

Salmon glamor with logo

Wild King Salmon with Savory Whipped Cream

5) California Halibut (Friday & Saturday members)

Halibut close up with logo

Halibut with Balsamic Cherry Tomatoes

6) Miyagi Oysters, Pt. Reyes

Siren oysters with logo

7) Blackgill Rockfish, Bodega Bay

rock cod with logo

Hook-and-line caught on the F/V Spellbound and landed in Bodega Bay.

Rockfish Tacos