Saraspe Seafood (San Diego, CA)
Thanksgiving is a holiday that revolves around food and tradition. This year, we're hoping to help you create new traditions with fresh seafood. We opted to ship from Saraspe Seafood again this month, because she had an entirely new lineup of product that we were excited to get in front of you.
Harvested by R. Ellis
Boat: F/V Defiance
San Diego, CA
Deep Drop Swordfish! Caught in the inky depths off the coast of California. Saraspe cut into the fish this morning and it looks stunning.
Why is this sword better than others? Check out the bloodline. A tight and defined bloodline is a sign that the fish was dispatched quickly after hooking up. The color. That peachy color is indicative of krill and squid that the fish was feasting on. Finally, it's sustainably caught within a US regulated fishery with hook and line.
King Tide Oysters
Harvester: Carlsbad Aquafarm
Location: Carlsbad, CA
King Tide oysters are sustainably farm-raised in southern California. They are grown using method that involves suspending the oysters from 4-16 feet deep creating a depth variation they would experience in the wild only during a king tide, hence the name! They feed on plankton that occurs naturally in the lagoon where they are grown which allows them to be considered a species with a small carbon footprint due to this sustainable method of farming.
The biggest mistake we often make is feeling like we need to find an intricate or elaborate recipe to do justice to buying exceptional ingredients. I can’t emphasize enough your approach to cooking with “special” ingredients should be the complete opposite! Let me explain.
The impetus for cocktail sauce being put on oysters was to make spoiled/dead oysters palatable. When you eat great oysters they need exactly nothing with the exception of possibly some fresh lemon or a mignonette.
Think of every remarkable steak dinner you’ve had. Did you smother it in A1? NO!! Why? Because great ingredients stand on their own.
If you’re interested in some reading about this I strongly recommend reading Fernand Point’s Ma Gastronomie. He does a great job explaining why simplicity was the basis for all of his dishes. If I can sum up his feelings it is that properly sourced ingredients are perfect as they are and a Chef's only job is to not ruin them by masking their flavors.
So the excitement of getting these incredible products should never come with a stress of “what am I going to do with them?” Keep it simple. You’ll be able to taste the difference and it’ll be a more enjoyable and relaxing experience!
- Red Wine vinegar
- Cracked Black Pepper
- 1 Diced shallots
- Dice fine, shallots
- Combine with red wine vinegar and fresh cracked pepper
- Set aside for 15-20 minutes before serving with oysters
Method : Pan Sear and Finish in Oven
- Dry White Wine
- Preheat oven at 400 degrees
- Dice up garlic
- Take out the swordfish from the bag, give a light rinse and pat dry
- Coat the fillet with salt and pepper
- Heat cast iron or stainless skillet
- Add fish and cook for 3-5 minutes on each side
- Finish in the oven for 10 minutes
- On the stove top, prepare the sauce
- Sautee olive oil, garlic, salt and fresh cracked pepper
- Once browned, add butter and thyme
- Add a dry white wine and reduce until sauce thickens
- Pull swordfish out of the oven and serve with sauce on top