Sourcing Information for May 9th 2017

1) California Market Squid, Monterey



2) Skin-on Black Cod Fillet, Bodega Bay
2-Pieces-of-Fillet-Overhead-shot-e1489440844735-768x1024 (1)
This black cod was caught by longline on the F/V China Doll and landed in Bodega Bay.
3) Ling Cod, San Francisco
This ling cod was caught on the F/V Grumpy J and landed at Pier 45 in San Francisco. As many of you know by now, about 30% of lingcod have bluish flesh when raw. The color does not affect the flavor, and all fish turns white when cooked. Lingcod is actually neither a cod nor a ling but a Pacific Greenling. However, the misnomer has stuck. The flesh is mild in flavor and high in oil content with a medium-firm and flaky texture.
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 deep cups and a mildly briny flavor with hints of sweet melon. Each share will include 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.
5) Oregon Pink Shrimp, Brookings, OR
OR Pink shrimp
This pink shrimp was landed in Brookings, OR and cleaned, processed and cooked by BC Fisheries. They will arrive ready to eat.

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.


These shrimp come cooked, cleaned and ready to eat, and I recommend enjoying with your favorite dipping sauce, such as this Mustard-Lime Sauce.

You can also add the shrimp to any dish, but be sure to add it only at the very last minute because it is already cooked.

Shrimp Curry with Chickpeas and Cauliflower

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!