In Your CSF Coolers This Week 🐟🦀

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.

We appreciate that members do not ask for modifications to tomorrow's delivery this late in the game. If you'd like the 2nd option, feel free to add it but please do not request to swap. As a reminder, additional store orders need to be in by 8 AM Tuesday to be included in the week's delivery.

"U.S. wild-caught Pacific bigeye tuna is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations."
-NOAA

This week we have such gorgeous fresh Bigeye Tuna from Southern Cal. This Tuna is definitely sashimi-grade if you'd like to eat it raw. We found so many inspiring recipes this week we could hardly narrow them down. We are of course, still inspired by some of our newest shelf items to go along with it like the Bachans Japanese BBQ Sauce and the new Fly By Jing Chili Crisp Sauce which I just officially finished my first jar of this morning since we got it in last Friday.

We also got some beautiful new flavors of the Big Sur Salts if you like a simple salt sprinkle and sear.

Any way you like it, this week's Tuna is a special treat!

Did You Know

Like other tuna, bigeye grow incredibly fast, reaching around 70 cm long in their first year and 100 cm in their second year, maturing in their second to third year of life at between 100 and 130 cm long. They feed on a wide range of fish, squids and crustaceans both during the day and at night

Ingredients

Bigeye Tuna
Soy Sauce
Sesame Oil
Honey
Kosher Salt
Black Pepper
Cayenne Pepper
Canola Oil

See Full Recipe From Bowl of Delicious

Bigeye Tuna
Sriracha
Chili Oil
Sea Salt
Masago
Scallion
Sesame Seed
Japanese Mayonnaise

See Full Recipe From No Spoon Necessary

Fresh Monterey Bay COOKED, cleaned Dungeness headed your way! Single shares will be a half body. We have a limited quantity of extra available in our CSF Store, so if you'd like it - grab more while you can. We didn't have enough to feature it as our main selection this week for all of our members but we hope to soon. We hope you're not getting sick of it.🤪

It turns out the overwhelming majority of you prefer it cooked so we tried to make it easy on you this week!

If you'd prefer not to get it, feel welcome to log into your Farmigo account and switch your share to a 1 Meal per Week Membership. Please do so before 8am tomorrow. If you need crab tools, we got em in our shop!

(If you are on the 'no crab/shellfish' list, we will send you a substitute.)

INGREDIENTS

Cooked Dungeness Crab
Tomato Ketchup
Fly By Jing Chili Sauce
Oyster Sauce
Dark Soy Sauce
Tamarind Paste
Peanut Oil
Scallions
Ginger
Garlic
Serrano Chile
Cilantro

See Full Recipe From Food Network

Ingredients

Cooked Dungeness Crab
Butter
All-Purpose Flour
Whole Milk
Salt
Lemon
Paprika
Shallot
Celery Stalk
Scallion
Butter
Breadcrumbs
Parsley

See Full Recipe From Wine Enthusiast