1) Oregon Pink Shrimp, Brookings, OR
Pink shrimp are harvested by trawl. Oregon’s pink shrimp fishery is among the most sustainable because it is meticulously managed annually using season and size restrictions. Shrimping is open from April 1 to October 31 each year. The season parameters are set to nearly eliminate interference with the shrimp’s reproductive season which typically occurs from November to March. Oregon shrimpers are also required to deliver shrimp that average 160 per pound or larger (lower count) to allow juvenile shrimp to mature to full size.
Shrimp Fajitas with Mango-Lime Slaw (Note: Because your shrimp comes cooked, toss shrimp with the spices listed in the recipe but only cook momentarily until warm. Overcooking them will leave them tough.)
Shrimp Ceviche (Note: The shrimp are already cooked, so skip the boiling process and go straight to the chilling and eating!)
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?