Sourcing Information for May 10th-13th 2017

Wild California King Salmon is here! There are always currents of excitement running through the fishing community this time of year. Many have been awaiting the return of salmon. Please note that if you would like to receive CA King salmon every week for as long as it is available, please get in touch with us.

1) Fresh California King Salmon (fillet or whole fish), Monterey

Salmon glamor with logo

King salmon is caught throughout California by hook and line. This salmon was landed in Monterey. Given the strict regulation of the salmon fishery to ensure the vitality of the species, the season openers vary throughout California, so our sourcing schedule will likely be as follows: May-June from Monterey area; August-September from Bodega Bay, with some from Fort Bragg as well in September. We will give precise landing location each week. If you are interested in the details of the 2017 salmon season, Pacific Fishery Management Council outlines them here.


Grilled Salmon with Dill Butter (Note: It’s a little late but you can still get away with planting dill in your garden, and then you can have fresh dill and fresh salmon throughout much of the summer!)

Grilled King Salmon with Asparagus, Morels and Leeks

2) California Market Squid, Monterey


These market squid were caught by purse seine on the F/V Sea Wave and landed in Monterey. Squid will come fresh and whole. 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.


Five-Spice Crisp-Fried Squid

Garlic and Herb Braised Squid

3) Skin-on Black Cod Fillet, Bodega Bay

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This black cod was caught by longline on the F/V China Doll and landed in Bodega Bay.


Triple Citrus Ginger Black Cod

Black Cod with Balsamic-Glazed Shallots and Potatoes

4) Kumamoto Oysters, Eureka

Siren oysters with logo

These Kumamoto oysters are sustainably farmed in Eureka, CA. The Kumamoto oyster originally comes from Yatsushiro Bay in Kyushu, Japan and was first introduced to the United States in 1945. It has highly sculptured, fluted shells with deep cups, and is one of the smaller oyster species sold commercially. It has a mildly briny flavor with hints of sweet melon. Each share includes 18 oysters.


It’s not everyday that you find an oyster this flavorful, and for that reason, I encourage you to eat them as is, with lemon or a simple mignonette.

That said, it is also getting to be grilling season, so you may want to take your oysters and your grill to the beach and try these grilled oysters with garlic-parsley butter, kimchi butter or parmesan-basil butter.

Your Weekly Seafood News Briefing

Not Just a Boys’ Club: Women Hooking Into Fishing Industry. “Around the world, the dangerous work of hauling in the catch at sea is overwhelmingly performed by men. But if you expand the definition of fishing to include processors and marketers of seafood, workers in small-scale and artisanal fisheries, and collectors of clams and other shellfish, women account for a substantial part of the global industry.”
Congressman Huffman Seeks to Provide $140 Million to Fishing Fleets. “After Congress chose not to include millions in disaster relief funds for West Coast fishing fleets in its newest spending bill this week, 2nd District Congressman Jared Huffman (D-San Rafael) announced he is contributing to two bills on Wednesday that would provide $140 million to struggling California fishermen.”
Op-Ed: China Wants Fish, So Africa Goes Hungry. “The Chinese government is basically snatching fish out of the nets of poor fishermen in Africa in order to keep fish on plates in China. A new study published by the journal Frontiers in Marine Science says that most Chinese ships are so large that they scoop up as many fish in a week as Senegalese boats catch in a year, costing West African economies some $2 billion.”

Enjoy your seafood this week!