Sourcing Information for November 21st-22nd

Happy Thanksgiving! Here is your sourcing information for the week. Have a great holiday!

1) Dungeness Crab, Bodega Bay

crab stitch

It’s the tastiest time of year, and you should revel in it. Our Dungeness crabs are caught in California and cooked within hours of being brought ashore. The meat is perfectly cooked with just the right amount of salt in the water. An expert crew removes the “butter,” aka the guts, and cracks each section. All you have to do is pull out the meat and gobble it up. No cracking, hammering, or cussing necessary. The crab are 1.75-2 pounds each prior to cleaning, and slightly over 1 pound after cleaning.

RECIPES:

Butter. Merriam-Webster: noun but·ter  \ ˈbə-tər. “A solid emulsion of fat globules, air, and water made by churning milk or cream and used as food.”

Oven-Roasted Dungeness Crab

2) Black Cod, Bodega Bay and Fort Bragg

2-Pieces-of-Fillet-Overhead-shot-e1489440844735-768x1024 (1)

Skin-on filet, freshly caught and ready for cooking!

RECIPES:

Broiled Black Cod with Miso

Pan-Simmered Pacific Black Cod

3) Live Manila Clams, San Francisco

Manila clams-M

These Manila clams are farmed right in San Francisco. Each bag will weigh 2 pounds.

RECIPES:

Garlic-Steamed Manila Clams

Steamed Clams in White Wine

4) King Salmon, Bodega Bay (Refreshed)

Salmon glamor with logo

RECIPES:
Enjoy!