We successfully made our first pick-up from Local Catch Monterey Bay, our local seafood CSA — beautiful King Salmon. Here is their description (I can vouch for the wind):
This week we are happy to bring you all California King Salmon from the Monterey Bay harbors triumvirate: Monterey, Moss Landing, and Santa Cruz. Stan Bruno, John Hulliger, Jerry Foster, and Brian Lucas all came together to bring us this week’s treat from the sea. The fishing up to this point has been relatively slow with around 15 fish days when they can get out of the harbor (serious there were waves breaking IN the entrance to the Santa Cruz harbor yesterday). Up north in the San Francisco area there are reports of 40 fish days. That said the fishermen are very happy with the high price they are getting right now: the most they have seen ever between $8.50 and $9.50 a pound whole (filleted that comes to $15.58 wholesale). Unfortunately the incredibly high price means most of it is being sent to big buyers in the city, and little of it is being kept here. Local restaurants and markets are having an extremely difficult time getting a hold of these fish, but LCMB did. YAY!
And a link to their video on the first day of Salmon Season 2013.
Here is what it looks like at home. I baked it with a honey mustard glaze to an internal temperature of 130F, and it was wonderful.