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All members receive our Monday Newsletters, even if on a hold.

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.
 

Frequently Asked Questions
One Meal per Week Members: Local King Salmon
Local King Salmon

The local King Salmon is still rolling in and we are on a mission to get our CSF Members as much as we can during this limited season. We don't know about you––but we can't seem to get enough of it in our households. We hope you are loving it as much as we are! 

Who's got an air fryer? That's become my favorite way of cooking it.

Here's my super easy simple method:

  • Make a dry rub of smoked paprika, garlic powder, onion powder, salt, pepper, and parsley.
  • Pat it generously with that mixture and set it in the air fryer.
  • Cook it at 390 for about 11 minutes (depending on thickness, and quantity of fillets.)


About 2 minutes before it's done, I open the air fryer and add a little pad of butter to each fillet then finish it.

IT'S AMAZING, always cooked to perfection this way.

How do you like to cook it? We'd love to hear on our CSF Club Member Facebook Page, via email, or IG DM.😊

Baked Local King Salmon
Baked King Salmon

Ingredients

See Full Recipe The Modern Proper
Two Meal per Week Members: Fresh California Opah
Fresh California Opah Fillets

We try not to repeat species too often (with the exception of salmon,) but Opah has been abundant and we are happily enjoying it while it's around. Thanks for being understanding of the repeat!

We've been getting so much of it lately that today Hans and I discussed perhaps using our fancy meat grinder and making burgers out of it soon. What do you think?

Opah burgers are such a popular way to enjoy Opah but meat grinders aren't the most popular kitchen tool. 

There are so many different ways to enjoy Opah. I hope if it's a repeat of a meal from last week for you that you enjoy trying it in some way new.

Opah varies so much by fillet as you can see in the photo––there are 5 different "cuts" of an Opah so it's common for each piece you get to differ. This makes it a little tricky––I once cooked two pieces together that seemed like they were from two completely different types of fish.

If you're not sure what to do - you can't go wrong with a nice marinade (like Bachans Yuzu or our Ginger People items below) and cooking it until it flakes easily into a nice white meat fillet. I hear it makes an amazing poke too! (Best to freeze overnight to be on the safest side if you choose to eat it raw.)

Enjoy!

Opah Burger With Pico de Gallo
Opah Burger With Pico de Gallo

Ingredients

There are a couple of different recipes in this link. 😉
  See Full Recipe From The San Diego Union Tribune
Featured Store Items
Tuna Poke
Scallops
The Ginger People
Wise Goat Organics
Clams
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