Ventura Fresh Fish (Ventura, CA)

This weeks Omakase was shipped out of Ventura, CA from a supplier we're launching with later this month, Ventura Fresh Fish. Yet another women owned operation that leaves us speechless. Their keen eye for quality and moto (quality > quantity) says a lot about the end result you receive.

Here's what Kat (the owner) had to say: "On a lovely fall day in Ventura, CA. I was pulling lobster gear with my husband. We were were so sad knowing 90% of what we were harvesting would be overnighted to China. I couldn't believe this seafood wasn't being enjoyed by our local communities. It’s the finest in the world. I found myself amazed at how disconnected the working waterfronts were with the millions of consumers just outside our harbors. I began a small operation selling our catch directly to our community, 1 lobster at a time. Today we are the “go to” fishing family for the finest locally harvested California seafood from Small boat fishing families. We pride ourselves in low volume, exceptional quality seafood year-round."

Package components:

Smoked Black Cod

Harvested by Kat and Evan Jones

Boat: F/V Nancy Kaye

Ventura, CA

Ocean Whitefish (Fillets)

Harvested by Captain John

Boat: F/V Kaitlyn

Ventura, CA

California Sheepshead (Fillets)

Harvested by Captain John

Boat: F/V Kaitlyn

Ventura, CA

Shortspine Thornyhead (Whole)

Harvested by Kat and Evan Jones

Boat: Billie June

Ventura, CA

Recipes:

Whitefish

Method: Pan Seared

Ingredients

• Salt
• Pepper
• Paprika
• Butter
• Dash of Flour

Steps

1. Give the fillet a light rinse and pat dry
2. Season with salt, pepper, and a dash a paprika (optional)
3. Dust lightly with flour 
4. Bring a skillet to medium-high heat with oil
5. Add the fish
6. Flip when it begins to brown (2 minutes each side) 

Sheepshead: Ceviche

Ingredients:

• 1.5 cups of lime
• 1 medium white onion
• 2 medium tomatoes
• Fresh hot green chiles (serranos or jalapenos), stemmed, seeded, and finely chopped
• 1/3 cup chopped cilantro
• 1-2 tablespoons EVOO
• Salt
• 1 large ripe avocado
• Tostadas, tortilla chips, or crackers for serving

Steps:

1. Dice the sheepshead fillet into 1/2 dice
2. In a bowl, combine lime juice with dice fish
3. Cover and place in fridge
4. Let marinate for about 4 hours
5. Once fish is cooked by the acid in the lime, drain the lime juice
6. Combine onion, tomatoes, chiles, cilantro, olive oil, salt, and marinated fish, and avocado 
7. Service with tortilla chips or crackers 

Smoked Black Cod

The smoked Black Cod is ready to eat. Just cut and place on your charcuterie board with cheese and cured meats. 

Shortspine Thornyhead: 

Due to their small size, it's best so ship these fish whole to maintain freshness. With that, there's a few quick steps to clean the fish. Don't worry, because they're small it's quite easy to clean them up for the BBQ or steamer.

Step by step guide to cleaning fish:

1. Lay the fish on a cutting board and work the scaling tool in a brushing motion ONLY from the tail toward the head.
   
2. With the fish laying on your cutting board insert the knife tip into the fish's anal opening and cut a straight line up to the head.
3. Keep the knife shallow to make sure you don't puncture the intestines.
4. Completely remove all of the entrails and intestines.
5. You can use a spoon or your thumbnail to gently scrape the stomach cavity clean.
6. Thoroughly rinse the cavity in the sink with cold water and wash the skin.
7. If you’d prefer to remove the head this is when you should do so.
8. Your clean fish is now ready to be cooked.

 Ingredients

• 6 Sprigs fresh parsley
• 4 tablespoons EVOO
• Juice of 1/2 Lemon
• Salt and freshly ground black pepper
• chopped fresh mint to garnish

Method: BBQ

Steps:

1. Prepare a hot charcoal fire or prepare a gas grill on high for 15 minutes
2. Stuff 3 parsley sprigs into each fish. Coat the fish with oil, lemon juice, salt and pepper, and grill util the dorsal fin (top fins) could be pulled off with a tug, 15-16 minutes in all, turning once. 
3. Garnish with mint