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.
A quick way to cook monkfish. Serve with whatever side you like. I did a saute of baby kale and cremini mushrooms.
Known as the “poor man’s lobster,” monkfish is a seafood I’ve enjoyed quite a few times in restaurants. But I had never cooked it before.
Until last week.
Part of the problem was that it’s not an easy fish to find at local seafood markets. But thanks to DailyFreshFish, I was able to finally give it a go.
The new online seafood source was launched recently by Hayward’s Pucci Foods, which was established in 1918 by Joe Pucci, an Italian immigrant. Pucci Foods has long supplied restaurants and retail stores. Now, it’s making that same seafood available directly to consumers.
The company, which sources seafood from all over the world, has a sustainable seafood certification from the Marine Stewardship Council. It also follows the Monterey Bay Aquarium’s Seafood Watch Guide and the NOAA Fish Watch Program.