Weekend MOUNTAIN VIEW VOICE
Q FOOD FEATURE Q MOVIE TIMES Q BEST BETS FOR ENTERTAINMENT
Off th e hook Se Forager CSF delivers ethically Sea sou sourced seafood to Midpeninsula STORY BY
Elena Kadvany
S
VERONICA WEBER
A blue ling cod is gutted and filleted for subscribers to Sea Forager’s sustainable seafood delivery service.
Q F O O D F E AT U R E
ardines and Spanish mackerel caught by Captain Pete “the Greek” on the Sardella out of Half Moon Bay. Oysters from Grassy Bar, a family-owned and operated oyster bed on California’s central coast. Skin-on ahi tuna caught off of Kauai by small-boat fishermen who use sustainable gear to catch their fish, then pack it in ice and drive the seafood to the airport to be sent to California. If you subscribe to the Sea Forager’s ubersustainable seafood subscription service, this was some of the ocean’s bounty you received in recent weeks. The fish is not only fresh-fromthe-boat quality, it comes to customers with full transparency about exactly how, when and where it was caught. The Sea Forager, which is based in San Francisco but delivers throughout the Bay Area, including to Palo Alto, Mountain View and Redwood City, epitomizes the sea-to-table spirit. Owner Kirk Lombard works with a network of fishermen — mostly in the Bay Area — who meet his high standards for sustainability. He aims to bring seafood to people who care about their food’s origins but who might not have the time or access to get it. The subscription model means that customers pick up a weekly or biweekly delivery from a set location. Midpeninsula outposts can be found in Redwood City and Palo Alto; local tech companies like Google, Facebook and Box also offer pickups their employees. For $24, you get enough fish for dinner for two, or $47 for four people. The basic “Slab” includes only fish fillets; the “Neptune’s Delight” includes fillets or shellfish (mollusks or crustaceans), small whole fish or a combination of these. Customers can also add on special offerings each week depending on what’s available. The packages come with recipes created by Lombard’s wife, who calls herself the “Fishwife” and members get other benefits, like access to local seafood events and half-off seafood foraging tours led by Lombard. Continued on next page July 8, 2016 Q Mountain View Voice Q MountainViewOnline.com Q
25