CSA-Style Seafood Deliveries Benefit Fish Lovers, the Ocean and the Fish
A local seafood CSA is hooked on sustainability, plus six local fish you should try now.
Six Local Fish to Try Now
Tired of your usual seafood picks of salmon and cod? Willing to try some local wild-caught alternatives, but aren’t sure what they are, how they’d taste or how to prepare them? We asked Real Good Fish to recommend some new ideas for your plate and palate. Each of these fish has earned a spot as a Best Choice or Good Alternative on Monterey Bay Aquarium’s Seafood Watch list, with the addition of the unrated California anchovy.
1. ROCKFISH
Commonly called “red snapper” or “rock cod” in markets and restaurants, this was once overfished but is now sustainably managed.
White, firm and flaky. There are 40 local species of rockfish, including Chilipepper and Yellowtail (best choice) or Bocaccio (good alternative).
Prepare like you would sole; it doesn’t need much more than salt, pepper and butter. Great grilled in fish tacos (We call them rockin’ fish tacos).
2. LINGCOD
The fish ranges from beautiful blues to greens when raw, but do not fear: It turns white when cooked.
Mild, white and flaky, like rockfish and grenadier.
Prepare fresh as ceviche or broiled with fresh herbs. A versatile fish for every dish.
3. SAND DAB
Though available year-round, sand dabs can be hard to find. They are extremely perishable with a shelf life limited to three days. Freezing them actually provides firmness.
Mild and delicate. The filets are often confused as Dover or Petrale sole, but are sweeter.
Prepare bone in for best flavor, but if you want to debone, visit the Real Good Fish website for a video showing how. RealGoodFish.com.
Try Sand Dabs with Capers and Butter*
4. SABLEFISH or BLACKCOD
This fish goes by blackcod, sablefish and butterfish, and ranks right up there with salmon for healthy oils and omega-3. It is highly sought after in Japan.
Delicate, snow white, velvety texture. Rich buttery flavor similar to Chilean sea bass but environmentally superior.
Prepare whole or steamed Chinese or Japanese style. It is best when marinated in soy or teriyaki overnight, which helps firm up the fish. Beware: It doesn’t grill well and tends to catch on fire!
5. CALIFORNIA ANCHOVY
BEST CHOICE rated by Real Good Fish
Fresh anchovies don’t taste fishy! Don’t confuse these with their pungent, cured relatives in a can. A smart, sustainably managed seafood choice.
Bold and flavorful. Rich in protein and omega-3.
Prepare old-school Mediterranean style. Do a quick flour dusting, pan fry and eat whole. Don’t be afraid of the bones, you can eat them! Best prepared the same day they are pulled out of ocean.
Try Fresh Anchovies Quick-Fried with Parsley Sauce*
6. PACIFIC GRENADIER
This funny looking, eel-like fish with a large head—also known as Rattail—is usually served as a tasty filet or cubed and grilled. Little is known about this deep-water fish, which is a by-catch with black cod.
Mild, white and flaky. If you like rockfish, you’ll like grenadier.
Prepare grilled or battered and panfried. Perfect for fish tacos and often found in local fish and chips.
Try Kevin’s Baja-Style Grenadier Fish Tacos*
*Try more good fish recipe ideas at RealGoodFish.com. Sustainable seafood ratings by the Monterey Bay Aquarium’s Seafood Watch SeafoodWatch.org
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