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This week we have something new for you all, Bigeye Tuna! This sashimi-grade tuna is great for all of your sushi fixings. Bigeye tuna has a mild, meaty flavor, with a higher fat content than Yellowfin, and is preferred by sashimi lovers.

This tuna is fresh caught this week in Southern CA using the long line technique. It will work well with any Ahi (Yellowfin) or Bluefin cooking technique/recipe you like.

This is our first time offering Big Eye tuna so we hope you're as excited for something new as we are.

Ingredients

• Tuna Steaks
• Kirby Cucumbers
• Mixed Olives
• Fresh Cilantro Leaves
• Lemon
• Extra-Virgin Olive Oil
• Freshly Ground Pepper
• Unsalted Butter

• Sushi Rice
• Tuna
• Sriracha Sauce
• Sesame Oil
• Green Onions
• Nori
• Toasted White Sesame Seeds
• Spicy Mayo
• Rice Vinegar

Without much of any local fish coming in at all, we've been enjoying this winter staple that is something we turn to every year around the holidays. It has been previously-frozen and the skin removed.

True cod is the original ‘fish ‘n chip’ fish. True cod have a mild and clean flavor with a perfect flake & large white-meat which allows for a variety of preparations. Though often found in fish and chips, cod is at its healthiest baked or broiled. Other cooking methods that work well with this fish include a nice sauté, fry, stew, or chowder. True cod is also sometimes used as an alternative to Halibut and can be substituted in most recipes that call for a white fish.

This mild and sweet-flavored fish is low in calories, is an excellent source of protein (approx 30 g per 1/2lb serving) and selenium, as well as a very good source of vitamin B6 and phosphorus. Cod also is a good source of omega-3 fatty acids, vitamin B12, potassium, vitamin D and niacin.

True cod is actually a very important fish to the US as we know it. Some call it, “the fish that changed America.”

The AK true cod we have today is actually the same species of cod found on the East coast. From way back in the 16th century, countries were coming to fish for cod for salting. It was super abundant along the Atlantic all the way through Nova Scotia and to the Grand Banks of Newfoundland.  The cod fish industry was one of the driving forces behind the colonization of the Americas! 

(Read more in our Brainfood Blog...)

INGREDIENTS

• cod fillets
• 6 Tbsp unsalted butter, sliced

• ¼ tsp garlic powder
• ½ tsp salt
• ¼ tsp ground black pepper
• ¾ tsp ground paprika
• few lemon slices
• herbs, parsley or cilantro

Ingredients

• True Cod
• Olive Oil
• Garlic Cloves
• Ground Cumin
• Paprika
• Chopped Tomatoes
• Red Pepper
• Coriander
• Lemon