In Season Now: Local Dungeness Crab
Season starts the second week of November.
Other local fish in season:
Sablefish (also known as Black Cod and Butterfish)
Long, slender fish with black skin. Comes from the cold waters of the Pacific. Pearly white meat with deep, rich flavor and velvety texture. Large moist flakes. High in omega 3 fatty acids.
Best served: Miso glazed and broiled, or marinated in our housemade soy ginger marinade. Serve with brown rice and steamed bok choy.
Artic Char (also known as Alpine Trout and Blueback Trout)
*GREAT Substitue for Salmon*
This fish resembles small Salmon and is a close relation to the Brook Trout. Mostly farmed, Arctic Char live 500 miles south of the North pole. Flesh ranges from pale pink to deep red. Mild, but rich flavor is more pronounced that trout, but less than that of salmon. Moderately firm flesh.
Best served: Broiled, grilled or baked.
Halibut
A smaller fish than its Alaskan cousin, this fish is very mild and buttery and flakes off in big chunks. (When local Halibut is not available, we carry Fluke from Southern California. Fluke is also in the flounder family, an almost identical subsitute for Halibut.)
Best Way to Prepare: In parchment paper with vegetables, white wine and a touch of cream. This way, you can cook it through and retain its moisture.
*You do not want to overcook this fish because it will dry out.
Petrale Sole
One of the best-tasting flounders on the Pacific Coast. Soft, flaky, and sweet. A popular choice for kids and adults.
Best served: In a glass baking dish, place fillets atop thinly sliced white onion, fennel bulb, olive oil and dry white wine. Cover with foil and bake at 400 for 20-25 minutes. To make a sauce, take the remaining liquid from the bottom of the dish and place in sauce pan. Sauté butter, chopped parsley and capers. Pour sauce back over fish and vegetables.
Rock Cod (also known as Pacific Rockfish)
With a delicate, nutty flavor, Rock Cod is more firm and a touch more oily than other white fish. The most common fish used to make fish and chips, it also works very well with the above recipe for Petrale Sole.
