1) (Refreshed) King Salmon Fillet
This salmon was caught last season and frozen immediately upon landing. Therefore, it is the freshest frozen salmon you will ever taste 🙂 It comes refreshed (thawed) and ready to cook.
You must be grilling in this weather! In my humble opinion, nothing does halibut justice like the grill. Here’s what I suggest:
3) Dungeness Crab, cracked and cleaned or whole cooked
Our Dungeness crabs are caught in Bodega Bay and cooked within hours of being brought ashore. The meat is perfectly cooked with just the right amount of salt in the water. Our whole cooked crabs arrive to you completely intact. This is a great option if you like getting your hands dirty and enjoy eating the delicious “butter.” Each crab should feed two people. If cracking and cleaning isn’t your thing, you should check out our cracked and cleaned crab or our picked crabmeat. Each crab weighs between 1.75 and 2 pounds.
4) Black Cod, skin-on, landed in Bodega Bay
Your Weekly Seafood News Briefing
Sustainable seafood company, Dock to Dish, is launching technology that introduces a new level of transparency to commercial fishing, advancing the continued effort to combat fraud in the seafood industry.
[Video] Fishing Gear Innovations Drive Amazing Results in Bycatch Reduction, Quality Improvements and Habitat Protection. “What happens when federal fisheries management leaves room for fishermen, scientists and gear manufacturers to work together? Spoiler alert: dramatically reduced bycatch of juvenile fish; significant reduction in carbon footprint; higher catches; up to 90% less seafloor impact; and improved product quality.”
Worst salmon season in eight years projected in California. “Years of drought and unfavorably warm ocean conditions that existed when this year’s potential crop of king salmon was young have reduced the adult population to the lowest level forecast since 2009…Some hope that abundant winter rainfall and last year’s welcome spring rains will help restore next year’s salmon fishery to something approximating full strength. But until then, “we have one more bad drought hangover year to work through,” said John McManus, executive director of the Golden Gate Salmon Association.”