Sourcing Information for September 12th-16th 2017

1) Black Cod, Fort Bragg and Bodega Bay

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Line-caught black cod, skin-on fillet.


Miso-Marinated Black Cod

Seared Black Cod with Lemon-Pepper Aioli

2) Blackgill Rockfish, Bodega Bay

rock cod with logo

This fish is perfect for fish tacos, fish and chips, soups, curries, and a simple pan fry. This fish was landed in Bodega Bay, CA by Capt. Doyle of FV Verna Jean. Your fillets will arrive to you boneless and skinless.


Rock Fish Tacos

Rock Fish in Japanese Simmering Sauce

3) Ling Cod, Fort Bragg


About 30% of ling cod are some shade of blue, ranging from light blue to deep turquoise. All fish turn bright white when cooked. This fish was caught using hook and line method and landed in Fort Bragg, CA by Capt. Dan Yokam of FV Casey III.


Baked Lingcod with Lemon-Garlic Butter Sauce

Lingcod and Tentsuyu

4) Petrale Sole, Bodega Bay

Petrale sole-M

Fresh Petrale Sole landed in Bodega Bay, CA by Capt. Vince Doyle of FV Verna Jean. Your fillets will arrive to you with the skin on and scales off.


Petrale Sole with Lemons, Shallots and Brussels Sprouts

Over-Poached Petrale Sole with Lemon Caper Sauce (Note: the recipe calls for Pacific Sole, but you can substitute with Petrale Sole.)

5) Wild King Salmon, Bodega Bay (fillet or whole fish)



Garlic Butter Salmon in Foil

Baked Salmon with Garlic-Cilantro Sauce