Sourcing Information for November 28th, 29th, and 30th

We hope that you had a wonderful Thanksgiving! Here’s what’s headed your way this week.

1) Dungeness Crab, Bodega Bay

crab Cropped

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. Lemons. Bread. You know what to do!

2) Black Cod, Bodega Bay and Fort Bragg. Caught using fish traps and bottom longline.

sablefish-fillet_zpsbhxzhb6k

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

RECIPES:

Broiled Black Cod with Miso

Pan-Simmered Pacific Black Cod

3) Market Squid

Fresh from Monterey, these never-frozen beauties will require a bit of work up front, but the delicate tase and texture can’t be beat.

RECIPES

10 Tentacles 12 Recipes

4) King Salmon, Bodega Bay (Refreshed)

Whole salmon

As the Salmon season officially comes to an end, we will no longer be receiving fresh King Salmon and will be selling refreshed King Salmon as a result. Our fish doesn’t travel the world, it’s landed twenty miles from where it’s filleted and frozen. We ensure that it is frozen as soon as it gets to us from our fishermen so as to reserve the freshness, texture and flavor of the fish. We seal our fish in vacuum bags that protect the fillets from freezer burn. This fish will arrive to you already thawed out and ready for cooking so we advise that you don’t re-freeze.
Enjoy!