Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

heidih

heidih

35 minutes ago, blue_dolphin said:

In hopes of encouraging myself to cook more fish and seafood and know that it's local and sustainably caught,  I signed up for a weekly fish/seafood delivery service called Get Hooked. They serve Santa Barbara, Los Angeles and Ventura counties. I really liked that they have a small share option ~ 12 oz or about 3 meals for me.  I can always bump up my order if I'm having people over.  The timing also works out well for me.  I get an email on Wednesday evening, telling me what my "catch of the day" will be for my Thursday pick-up.  That gives me time to give some thought to what I'll make and pick up any missing items at our Thursday farmers market.  I could get home delivery but chose a less expensive option of picking up at a local drop-off.  

 

In addition to that catch of the day, they also offer other fresh and frozen fish and seafood that you can get in addition to or instead of their choice.  And they have an on-line pantry shop of items from other local small businesses that can be delivered along with the fish. 

So far, I've been quite pleased.  The first week was ahi tuna loin that I used to make poke and tacos.  Last week was rockfish, nothing fancy, but nice and fresh.  I cooked it with a fermented black bean sauce and bok choy and also made more tacos.  Today I got some nice albacore filets. I think a grilled albacore sandwich will probably happen.  Wasabi poke is on the list and I'll sous vide whatever's left into a tuna confit type thing using the Zuni Cafe Cookbook recipe. 

 

Finally, and perhaps most importantly, they gave me this cute little insulated bag to use when I pick up the fish - I now have a dedicated fish purse 🙃

B044B3D1-354F-4196-BEBE-510C625C4BA5_1_201_a.thumb.jpeg.19c92190a97381b4775e8e51711592e7.jpeg

Wow thank you so much for this. I was teary eyed reading their story. As a singleton and seafood lover the option you chose sounds perfect though I'd have to do delivery. Will continue to check out. I've just been buying the frozen individual vac packed filets or supposedly wild caught from my Ralphs. You may have seen this article in the LA Times about the tyes of tuna. I did not know that the "ranched" tuna can still be labeled wild as it geneticlly is yet is pen-raised. https://www.latimes.com/food/story/2023-05-03/wild-farmed-pacific-atlantic-bluefin-tuna-species  

heidih

heidih

27 minutes ago, blue_dolphin said:

In hopes of encouraging myself to cook more fish and seafood and know that it's local and sustainably caught,  I signed up for a weekly fish/seafood delivery service called Get Hooked. They serve Santa Barbara, Los Angeles and Ventura counties. I really liked that they have a small share option ~ 12 oz or about 3 meals for me.  I can always bump up my order if I'm having people over.  The timing also works out well for me.  I get an email on Wednesday evening, telling me what my "catch of the day" will be for my Thursday pick-up.  That gives me time to give some thought to what I'll make and pick up any missing items at our Thursday farmers market.  I could get home delivery but chose a less expensive option of picking up at a local drop-off.  

 

In addition to that catch of the day, they also offer other fresh and frozen fish and seafood that you can get in addition to or instead of their choice.  And they have an on-line pantry shop of items from other local small businesses that can be delivered along with the fish. 

So far, I've been quite pleased.  The first week was ahi tuna loin that I used to make poke and tacos.  Last week was rockfish, nothing fancy, but nice and fresh.  I cooked it with a fermented black bean sauce and bok choy and also made more tacos.  Today I got some nice albacore filets. I think a grilled albacore sandwich will probably happen.  Wasabi poke is on the list and I'll sous vide whatever's left into a tuna confit type thing using the Zuni Cafe Cookbook recipe. 

 

Finally, and perhaps most importantly, they gave me this cute little insulated bag to use when I pick up the fish - I now have a dedicated fish purse 🙃

B044B3D1-354F-4196-BEBE-510C625C4BA5_1_201_a.thumb.jpeg.19c92190a97381b4775e8e51711592e7.jpeg

Wow thank you so much for this. I was teary eyed reading their story. As a singleton and seafood lover the option you chose sounds perfect though I;d have to do delivery. Will continue to check out. I;ve just been buying the frozen individual vac packed filets or supposedly wild caught from my Ralphs. You may have seen this article in the LA Times about the tyes of tuna. I did not know that the :ranched" tua can still be labeled wild as it geneticlly is yet is pen-raised. https://www.latimes.com/food/story/2023-05-03/wild-farmed-pacific-atlantic-bluefin-tuna-species  

×
×
  • Create New...