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Hello and thank you to anyone who is able to stick with us this week as we have lots of incredible fresh fish in our walk-in! Fish haven't slowed down from coming in and fishing has actually picked up with so many species-even the halibut are back and we landed one glorious White Seabass this week too. We know most households are busy this week organizing for Thanksgiving so we understand it's not a big CSF week. We are surely GIVING THANKS for every pound of fish we are able to put on your plates this week! Thank you for your support! 🙏🏽🥰

We are very excited about this week's feature recipe, but as always we also love to showcase the locally made Hakouya Miso Marinade and also highly recommend it simply broiled with a drizzle of any flavor of Bachan's Japanese BBQ Sauce. (We're partial to the new Yuzu flavor on Black Cod, in particular. Followed by the Spicy for a close second. 

We hope you enjoy the Black Cod this week! If you'd like to add more, there's plenty in store. It will come with the skin-on this week.

Ingredients

• Fresh Local Black Cod
• Fresh Broccoli Florets
• Grapeseed Oil
• Coconut Aminos
• Honey (Consider our favorite Mike's Hot Honey for an extra kick)
• Sesame Oil
• Garlic 
• Ginger
• Red Pepper Flakes
• Salt & Pepper
• Rice (Optional)

The Opah hasn't quit either and we are thrilled!

We always try to avoid a repeat but we hope you all don't mind seeing as we don't get these specialties fresh like this often. You can read more about the beautiful "Hawaiian Moonfish" here.

We really appreciated all the great feedback on the Opah last week. And since so many of you mentioned how much you loved Hans' recipe I wrote out for you, I'll include it again for those who may want to try it this week...

Melt 2 parts peanut oil and 1 part butter. S&P on the fillets, brown on all sides. Add 1-2 TBSP of miso paste and honey to the pan. Finish/glaze the fillets until tender.
You know they are done when they start to flake easily.


If you'd like to add any to your order this week, we'd happy dance. 

INGREDIENTS

• Fresh Santa Barbara Opah
• Red Potatoes
• Chickpeas
• Garlic
• Ground Turmeric
• Paprika
• Brown Sugar
• Lemon
• Olive Oil
• Salt & Pepper
• Fresh Parsley