These emails will be sent out the day before our CSF delivery to help current members prepare their meals and keep past members in the loop on what's available. Current members, please look to your inbox tomorrow for a reminder email that includes your personal pick up and account details. 

If you didn't get our Holiday Newsletter with Crab Updates in your inbox last weekend, please click this link 
if you'd like to read it and hear the latest from us.

As a reminder, our Tuesday deliveries continue through the year. If you wish to skip tomorrow or 12/29, please place a hold on your account ASAP. Thank you!

This week we have beautiful wild previously-frozen Sockeye Salmon from Washington. It's been nearly impossible to get any local fish this week which almost never happens but no one has really been out. Tensions are high around here with fishermen and crab season looming so this is one of those weeks that we had to turn to sustainable imported fish to supply to our members. We shifted to this Sockeye over the last Frozen at Sea Salmon Coho we've had in stock as we just were finding the texture was so inconsistent and we weren't always happy with it. 

I like this analogy I heard on how Sockeye differs from King...
King Salmon is generally fattier than Sockeye, and a bit less firm
and meaty. Think of King as a well-marbled rib-eye steak, while Sockeye is more like sirloin. They’re equally good, just depends on
your taste and mood. Sockeye is an oilier fish with deep red flesh,
also high in heart-healthy omega-3s but has a stronger flavor and stands up well to grilling.

(Personally I don't think they are "equally good" - nothing
will ever hold space in my heart the way our fresh local Kings
do but the analogy was cool.) 😉

You can cook it any way you like to cook your salmon just accounting for any drying out due to being previously-frozen. 

Ingredients

• Sockeye salmon fillets
• Olive oil divided
• Minced garlic
• Freshly chopped parsley
• Freshly chopped thyme leaves
• Lemon juice
• Asparagus
• Salt
• Fresh ground black pepper
• Lemon slices for garnish

INGREDIENTS

• Butter
• Garlic
• Green onion
• Clams
• White wine
• Chicken bouillon cubes or chicken broth
• Lemon
• Cream or half and half
• Chopped parsley

INGREDIENTS

• 32 ounces (1 jar) H&H Cioppino Base
• 1 pound large uncooked shrimp, peeled and deveined
• 1 pound scallops
• 1 pound clams, rinsed
• 1 pound mussels - rinsed, scrubbed, debearded
• 1 pound skinless white-fleshed fish cut into 1 inch pieces 
• 1 pound cooked rock crab claws (helps to give a slight crack with a mallet first) 
• fresh basil leaves 

OPTIONAL 

• 1/2 cups white wine  
• 8-ounces of fish stock (clam juice or water)
• salt & pepper

Instructions: 

In a large heavy pot over medium-high heat, add Cioppino base, shrimp, and scallops. Bring to a low boil, stirring frequently and gently. Add clams and mussels. Cover and cook until the shellfish begin to open their shells. Add fish and crab claws last, being careful to gently place the fish in and not overstir so that it remains intact. Cover again and let simmer over low-medium heat for another 3-5 minutes. Remove cover, check that all shellfish have opened, give a quick couple of gentle stirs and transfer to bowls for service. Add a pinch of fresh chopped basil leaves for color and garnish with a nice slice of toasted artisan bread for sopping-up the broth! 

If you would like it less viscous, consider adding white wine or fish broth as well in the beginning. Our base recipe already includes red wine and clam juice. (If so, we suggest adding the white wine and half the fish stock in the beginning and the 2nd half of the fish broth after adding the fish and crab claws.)
 

Wishing you all a safe and merry holiday season, from our family to yours. We are so honored to get to be a part of your weekly meals.