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) Skin-on Black Cod Fillet, Bodega Bay
I know many of you are rejoicing that salmon season is finally here (I am too) but black cod still holds the prize for some of my finest dining experiences. It’s just so buttery and delectable – it never loses its pull on me. This black cod that you will be enjoying was caught on the F/V/ China Doll by longline, and landed in Bodega Bay.
3) Live Manila Clams, Dabob Bay, WA
These Manila clams are sustainably farmed in Dabob Bay, WA. You will receive approximately 2 pounds. If any of the clams are open, tap the shells and if they do not close, discard.
4) Kumamoto Oysters, Eureka
Each share will contain 18 oysters. These beautiful little oysters have a deep cup and very sweet meat. They were farmed in open-ocean baskets in Eureka, CA.
If you don’t have a grill, but you want Roasted Oysters.
5) Fresh Oregon King Salmon, Coos Bay (fillet or whole fish)
Due to stormy weather, we do not currently have California-caught wild king salmon. However, we will begin offering it again as soon as the seas calm down and the fishermen can go out again. In the mean time, this troll-caught king salmon comes from just up the coast in Coos Bay, OR.
6) California Fluke Halibut Fillet, San Francisco
This beautiful fluke halibut was caught on the F/V Anna Marie and landed at Pier 45 in San Francisco.
Your Weekly Seafood News Briefing
Demystifying the seafood label: where your seafood actually comes from. “In the lead up to the U.N. Ocean Conference June 5-9, we’re launching an occasional series called Sea the Future, offering expert insight into the latest oceans news. The seafood you buy comes from either a fishing business or an aquaculture (fish farming) operation. What you buy has implications for the health of the ocean, the livelihood of the fisher or aquaculture farmer whose catch you did or didn’t buy, the profits of the commercial business or aquaculture operation — even the number of fish we have left in the sea.”
The fish that smells like money. A tiny anchovy could be a silver bullet for malnutrition in Peru—if only we would let it.
Using the whole fish and more… ” ‘Bringing in whole animals — in our case, whole fish — limits food waste,” said Cimarusti. They’ll use the bones, the skin, the shells — every part. “We find multiple uses for things that might otherwise end up in the trash.” (Note: Siren does offer some whole fish – please inquire if interested!)
Enjoy your seafood this week!