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) 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.
3) 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.
Fresh Canadian King Salmon Fillet
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.
Enjoy your seafood this week!