Vinalhaven Smoked Lobster dip (cherry wood-smoked-style).
You may be familiar with smoked salmon and smoked trout. But Robert Young wants you to get to know smoked Maine lobster.
His Vinalhaven Smoked Lobster company is named for Vinalhaven, a small island 12 miles off the coast of Maine, where Young fishes.
For the past decade, he’s been catching fresh lobsters aboard his boat, then steaming them, before extracting the meat to smoke over either cherry or hickory chips. The flesh is then either preserved in oil or turned into a lusty dip.
Halibut cooked in olive oil — a lot of it.
Yes, this recipe uses a lot of olive oil.
Yes, you’ll wonder what to do with all that oil afterward.
Yes, you can strain it, store it in the fridge and re-use it.
But yes, it may taste fishy.
That’s because you’ve poached halibut in it, creating a warm, bountiful bath of olive oil to cook it gently and slowly until the flesh is moist and incredibly silky. Best yet, it’s almost impossible to overcook the fish with this oven method.
If you’ve never tried olive oil-poaching here’s your chance with this dish of “Olive Oil Poached Halibut with Chermoula.”
Bathed in olive oil.
The recipe is from the new cookbook, “Home and Away: Simple, Delicious Recipes Inspired by the World’s Cafes, Bistros and Diners” (Arsenal Pulp Press) by Darcy and Randy Shore, of which I received a review copy.
Fresh Tomales Bay oysters that I got at my local library, of all places, thanks to Real Good Fish.
Just-caught fish, delivered conveniently to pick-up locations in your Bay Area neighborhood each week, with reasonable prices and no long-list of middlemen to tack on more costs.
That’s what Moss Landing’s Real Good Fish is all about.
Established in 2012 by founder Alan Lovewell, who studied international environmental policy, it was one of the first community supported fisheries in Northern California. It operates in much the same way as a CSA. But instead of buying a “share” in a farm that provides you with a box of produce each week, you buy a “share” in the group of local fishermen that Real Good Fish partners with.
Not only are you getting impeccably fresh, local, sustainable, seasonal fish, but helping to support fishermen and their families in your community.
I shucked some to enjoy on the half shell with mignonette sauce.
I was invited to try some sample deliveries, receiving a weekly full share (1 to 2 pounds of seafood), which is normally $22 per week.
Cioppino is served — just like that.
With Dungeness crab season in full swing now, it’s perfect time to indulge in a big bowl of steaming cioppino.
Siren Fish Company takes the heavy lifting out of making it at home with its Dungeness Crab Cioppino Kit.
Dungeness crab — how I’ve missed you.
When this year’s Dungeness crab season opened two weeks ago right on schedule, I breathed a sigh of relief.
As I’m sure did so many fishermen and Dungeness aficionados.
After all, last year was truly dismal, thanks to a toxic algae bloom, which resulted in high levels of domoic acid in the crabs, making them unfit for consumption until the very tail end of the season, by which time most people had sworn them off anyway.
This winter is a different story. The crabs are not only safe to eat, but supposedly meatier because they’ve had more time to grow.
I, for one, am happily indulging already. In fact, thanks to Hayward seafood distributor, Pucci Foods, I enjoyed my first Dungeness crab of the season just a couple days after the local commercial season started. Its new direct-to-consumer site, Daily Fresh Fish, delivers fresh, sustainable seafood right to your door.