Sourcing Information for March 21st-28th

Happy Spring!

1) (Refreshed) King Salmon Fillet

Salmon glamor with logo

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.


One of my favorite culinary spring treats is nettles! Did you know that wild stinging nettles are not only edible, but delicious and very nutritious? Eat them like you would spinach. Harvest with gloves, and once they are cooked, they no longer sting! So, just for fun, here’s a recipe that will encourage you to go gather some:

Salmon and Nettle Tart


Broiled Salmon with Scallions and Sesame


2) Live Manila Clams from Dabob Bay, WA


Garlic Wine and Butter Steamed Clams

garlic-wine-and-butter-steamed-clams (1)

Ginger and Clam Soup


3) Dungeness Crab, cracked and cleaned or whole cooked

crab stitch

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.

Even we’re still feasting on crab this time of year!

crab feast


Six perfect sauces for crab

Oven Roasted Dungeness Crab

roasted crab

4) Black Cod, skin-on, landed in Bodega Bay

2 Pieces of Fillet (Overhead shot)


Miso-Marinated Black Cod

miso bc

Pan-Simmered Black Cod


5) Skin-on California Halibut, landed at Pier 45 in San Francisco

Halibut on wood with logo



Nothing says spring like halibut and nettles! Yes, wild stinging nettles! First, a bit about them and how to harvest them. Then try this Nettle Sauce with Halibut!

Halibut with Grilled Eggplant

Your Weekly Seafood News Briefing

Your relationship with fish is about to change. “Right now, seafood is in its iceberg lettuce stage. Americans generally eat five types of seafood: shrimp (the most popular by a wide margin), followed by tuna, salmon, tilapia, and Alaskan pollock (usually in fish sticks and the like). We’re about to grow out of that.”

Not seafood related but relevant to our larger food system. Vermont and Harvard Law release new report, Food Strategy Blueprint. “The Blueprint for a National Food Strategy, a collaborative project between the Center for Agriculture and Food Systems at Vermont Law School and Harvard Law School Food Law and Policy Clinic, examines the potential for developing a national food strategy in the United States.”

I Want To Eat Fish Responsibly. But the Seafood Guides Are So Confusing! “After years of feeling overwhelmed trying to pick the right seafood, I finally decided to find out why and how sustainable seafood guides vary, and how customers might sort through them to make the most environmentally friendly choices.” Simplest choice: eat local seafood and know your fisherman or fish purveyor 😉