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We hope you all had a wonderful Thanksgiving and are looking forward to feasting from the ocean again. We have very special harpoon-caught fresh CA Swordfish in store for you this week. 

We also have an abundance of shellfish so we’ve tried to encourage some combination shellfish recipes this week in case you'd like to take some off our hands. 😉

Swordfish is a wonderfully firm meat that will flake when it’s “done.” It holds up great for kababs as well due to its dense texture. Simply coated with your favorite marinade and baked in the oven or cooked on the grill is a wonderful way to prepare Swordfish. Of course, you can't go wrong with a drizzle of Bachan's on it to keep things extra simple yet wildly flavorful. 

We have plenty, if you'd like to add more to your order you can find it here. Hope you love it! 

Ingredients

• Fresh California Swordfish
• Jumbo Shrimp
• Curry Powder
• Ground Coriander
• Ground Cumin
• Ground Turmeric
• Cayenne Pepper
• Ground Cloves
• Unsalted Butter
• Olive Oil
• Yellow Onion
• Red Bell Pepper
• Garlic
• Fresh Ginger
• Jalapeño Pepper
• Diced Tomatoes
• Clam Stock
• Lime
• Kosher salt and freshly ground black pepper

Monterey Bay Rockfish - the gift that keeps on giving. 😂 With 50-something species and a year-round catch season, these things are pretty much a staple around here. This week they'll come skin-off, varying in species and size of the fillet. Consider a cozy rockfish & shellfish stew? 😊 There's plenty extra in store here if you'd like to add to your order. However you prepare this most versatile fish, we hope you love it!

INGREDIENTS

• Fresh Local Rockfish
• Wild Jumbo Shrimp
• Unsalted Butter
• Onion
• Mushroom
• Bell Pepper
• Jalapeño Pepper
• Tomato Puree
• Diced Tomatoes
• White Wine
• Chili Sauce
• Lemon Juice
• Capers
• Fresh Parsley
• Garlic
• Dried Thyme
• Salt
• Pepper