Sourcing Information for May 1st-6th 2017

1) Ling Cod Fillet, San Francisco

Image 8-15-16 at 3.26 PM (1)

This ling cod was caught on the F/V Grumpy J and landed at Pier 45 in San Francisco. About 30% of ling cod are some shade of blue, ranging from light blue to deep turquoise, colloquially called “smurfs”. All fish turn bright white when cooked.

Ling Cod with Tomato and Orange

Baked Ling Cod with Lemon-Garlic Butter Sauce

2) Kumamoto Oysters, Eureka


Each package will contain 18 oysters. Beautiful little oysters with a deep cup and very sweet meat. Farmed in open ocean baskets in Eureka.


Eat raw with a simple mignonette.

Grilled Oysters

3) Oregon Pink Shrimp

OR Pink shrimp

This pink shrimp was landed in Brookings, OR. These shrimp will arrive to you cooked, cleaned, and ready to eat.

Pink shrimp are harvested via trawling. Oregon’s pink shrimp fishery is annually managed using season and size. Shrimping is open from April 1 to October 31 each year. The season parameters are set to nearly eliminate interference with their 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).


Simple Garlic Shrimp

Thai Shrimp Soup

4) Black Cod Fillet


This black cod was caught on F/V China Doll and landed in Bodega Bay. The fillet comes with the skin on.

Soy-Glazed Black Cod

Lemon-Caper Black Cod with Broccoli & Potatoes

5) Whole California Halibut, San Francisco

Halibut on wood with logo

This halibut was caught by Johnny L. Landing on the F/V Johnny L. and landed at Pier 45 in San Francisco.


Grilled Halibut

Halibut with Mushrooms

Your Weekly Seafood News Briefing

The Fish On My Plate: Documentary on Paul Greenberg’s yearlong journey eating only fish.

Canary in the Kelp Forest: Sea Creature Dissolves in Today’s Warming, Acidifying Waters.

Enjoy your seafood this week!