1) Blackgill Rockfish Fillet, Fort Bragg
This blackgill rockfish was caught by longline and landed in Fort Bragg. The fillet will come scaled with the skin on.
Sustainability and traceability in seafood is important no matter what the species, but especially with rockfish. It matters which rockfish species we consume. Rockfish are very slow growing and therefore, they must be selectively fished. The Blackgill species is one of the most abundant (as well as one of the most delicious) so this is why we source this particular species. There are over 70 species of Pacific rockfish, and during the 1980s and 1990s, the species as a whole suffered a severe population decline, due to both overfishing and natural causes. By 2000, the species was on the verge of collapse so the federal regulatory agencies (NOAA, CA Dept. of Fish & Wildlife, etc.) instituted major management reforms and fishing restrictions to protect the species. By 2002, the species was starting to rebound and Blackgill is one of the species that has fully rebounded. Some rockfish species are still illegal to fish, such as Yellow-eye.
Rockfish and Sweet Potato Thai Curry (an oldie from Siren’s early days!)
2) Oregon King Salmon, Coos Bay, OR
3) Skin-on Black Cod Fillet, Crescent City
Caught hook and line by Captain Alan on the F/V Candy Dawn. Landed in Crescent City.
4) Miyagi Oysters, Pt. Reyes
Each package contains 18 oysters. They are farmed locally in Pt. Reyes and are among the best oysters on the West Coast. These little beauties are small with a deep cup and full meat. They strike a great balance between briny and sweet.
If you don’t have a grill, but you want Roasted Oysters.
Your Weekly Seafood News Briefing
Enjoy your seafood this week?