澳门新皇冠体育APP
FLYING FISH
These are a silverside fish, and literally fly onto the boat, so they're netted from the boat. This is a bait fishery (they're used for bluefin tuna), but many of the top restaurants (and home cooks) have realized what great eating they are, and so can you!
Ahi Tuna
Awesome ahi tuna is swimming your way! Your beautiful ahi tuna are reeled in off the Kauai coast by Captain Lanning, F/V Wahine Kepaloa II using rod and reel using troll gear as opposed to the gigantic Pelagic long liners that are so destructive.
Your ahi tuna loin will come skin off, blood line removed. Perfect for the grill, for searing, or sushi. Please note that the ahi is firmer than albacore.
This is the highest-grade tuna on the market, sustainably caught. Check out the info page for more details, and peep the recipes too!
ORIGIN: reeled in by John Vogal F/V: Pacific Horizon out of San Diego, or off the Kauai coast by Captain Lanning, F/V Wahine Kepaloa II using rod and reel
METHOD: trolling (not trawling), using hook and line
RECIPES: Pan-Seared Albacore Tuna Loin, Tahitian Poisson Cru, Tuna with red pepper sauce, Simple Poke, Albacore tuna skewers
Abalone
We are lucky to celebrate sustainable aquaculture this Wednesday! We will be delivering live red abalone for our Neptune's Delight members. We are getting these little beauties from American Abalone Farm in Davenport, Ca., just north of Santa Cruz. Tom has a very cool operation there, nurturing abalone from water brought in just steps away from the beach.
Red abalone is a native snail-like univalve mollusk, legal for sport harvest and aquaculture in California. It is a super local and sustainable ocean product (rated “Best Choice” a la Seafood Watch). As in the wild, abalone eat marine algae (seaweeds) which are harvested in a sustainable manner by clipping the blades so they grow back. Fun fact: the colors on the abalone shells are a result of the different seaweeds that they eat.
These abalones are three years old, and are a true delicacy. You will receive six per order and they are small, but incredibly flavorful. Each fillet is about 1 oz, and will make a delectable appetizer or dinner for two rounded out with some sides. And of course these fine fillets come inside a gorgeous shell that you can enjoy long after your meal is through!
ORIGIN: Davenport, Ca.
METHOD: Aquaculture
PREP TIPS from the farmer: Your live abalone will be sealed in an oxygenated plastic bag. Do not open the bag until you’re ready to remove the shells and cook it. You should remove the meat from the shell as soon as possible. You can store your fillets in the refrigerator for up to a week, or freeze immediately. (VIDEO)
Open the bag and place your abalone on a towel (it may attach to your counter-top). Sponge off any bits of seaweed on the bottom of its “foot.”
Hold the shell in your hand with the head facing you. Using an oyster knife, butter knife, or spoon, insert between the foot and the shell, and scoop the foot out. The viscera will either stay in the shell or come out, just discard it. Trim off the head at an angle, and rinse.
The abalone will tighten and become very firm when removed from the shell. It will naturally relax after a few hours in the refrigerator. This is not a substitute for tenderization. The best time to serve your abalone as sashimi is right after the natural relaxation has occurred. If, like us, you can't wait, just go ahead and tenderize before cooking.
Tenderizing: not necessary if you plan to eat it raw, steamed, or slow cooked. Place the abalone inside a towel and pound both sides of the meat until it’s flexible enough to fold. Don’t pound too hard or you will split or crush it. When you're done it should drape over your fingers. But go easy, honcho!
RECIPES: Pan Fried Abalone with Lemon-Sriracha aioli, Abalone with pine nuts, lemon & butter
VIDEO: How to remove your abalone from the shell and clean it
WINE PAIRING: our friends at tableWINE in Pacifica assure us that a a lightly fruity Prosecco would be delicious! (Andreola Verv Prosecco)
