Petrale from down deep this week. As you all remember before break, petrale has a rich, but light-textured taste and is a stark contrast to last week’s high-flying swordfish. Maybe the difference is that swordfish and petrale’s paths never really cross. While the Petrale hugs the floor in colder climes, swordfish
remain up top in the warmth (though they do dive deep to find food, which is why they have such large eyes). Nevertheless, both are caught within the diverse waters of the Monterey Bay. While we’re speaking of difference, unlike past petrale deliveries, whole fish members will receive whole fish this week. Fillet preference members will receive fillets.
This week we will be LABELLING Whole fish member shares!
Petrale is also known as California Sole… for good reason. Once head North around point Conception, Petrale is landed at every major harbor. Harbors in Monterey Bay and SF Bay Area land Petrale year round, though the top months are generally during the winter. It’s another one of those species that has strong years followed by weaker years. As an example, SF landed 19,000 lbs of Petrale in March but landed 0 lbs the same month in 2011. At the same time in Monterey, landings were significantly less, but were also more consistent. Fish populations vary A LOT from year to year, even within such short distances as SF to Monterey. This is one major reason why fishermen try to target multiple species of fish at one time, because if they bank their entire trip on one species, and that fish either isn’t there or isn’t biting, they come back to port still needing to pay for gas and slip fees. Of course, the best fish to target are those that fetch the best price at market, so you need to try for those.
The fish was caught by Keith Walker, who lives in Moss Landing and is one of the only trawlers remaining in the Monterey Bay. Learn more about Keith here. The trawl fishery is part of the West Coast Interestingly, the winter trawl fishery for petrale has very low chances for bycatch because the fish tend to congregate for spawning, and in deeper water than most other species are found.
You’d think that targeting a fish when it is spawning wouldn’t be generally be good for the future of the stock BUT, potentially even more interesting, is that scientists have found that there’s no reason to think this is any more dangerous for the stock than fishing Petrale when they’re just hanging around. Find out more about that at NOAA’s really nice FishWatch website, which will tell you a bit more about the Petrale fish and fishery.
Central Coast Marine Protected Area Community Meeting in PG - Jan. 15 @ 5:30 pm
You may remember the recent initiative by California to set up a network of marine protected areas along the coastline. Just to refresh, MPAs are restrict the ability to harvest or to collect organisms from the most ecologically important areas of our coast so that these areas can help to rebuild fish and plant populations across the entire coastline.
Well, it’s been FIVE years since they were established, and now the good folks who work for the Golden State are touring the Central Coast to talk about it and find potential ways to get the folks who live along the coast involved with their coast’s management. Talking points include:
1) Sharing info about the MPA monitoring to date and learning about monitoring questions and priorities
2) Exploring the role of local expertise and local ecological knowledge in monitoring activities
3) Excahgning ideas and discussing opportunities for partnership buidling and collaboration.
4) Receiving your input related to the Central Coast plan.
I went to the symposium held last year in Monterey, and I’ll say it was very engaging to learn about all the activities being undertaken in along our beautiful coastline to ensure that it not only retains its beauty but that it becomes productive for our local fishermen and the surrounding economies of the communities that depend on it.
Mushroom Baked Petrale
From the LCMB Archive, this recipe is sure to be a hit. Member Riley H. loved it, and recommended a side of salad and jasmine rice.
1 medium onion, chopped
1/4 cup fresh parsley, chopped
1 cup mushrooms, sliced
1/4 cup margarine
1 1/2 pounds petrale sole fillets
Fresh ground black pepper
1/2 cup dry white wine
1/2 cup skim milk
1 tablespoon flour
1) Sauté onion, parsley, and mushrooms in 3 tablespoons of the margarine, stirring constantly until onions are soft.
2) Place half the fillets in a greased baking dish. Sprinkle lightly with pepper, and spread sautéed mixture evenly over fish.
3) Top with remaining fillets, season with pepper, pour wine over all and dot with remaining margarine.
4) Bake at 350 degrees F., uncovered, for 15 minutes. Remove from oven and drain, reserving the pan liquid.
5) In a small saucepan, combine flour and milk. Add the reserved pan liquid and cook, stirring constantly, until thickened.
6) Pour over the fish and bake 5 minutes longer. Sprinkle with paprika and parsley.
About Your Petrale Sole
Caught by: Keith Walker on F/V Captain John
Landed: Moss Landing 1/8 (Petrale sole is fresh for up to 10 days on ice or in refrigeration)
Filleted and bagged: Monday 1/13 by Alan and Kevin
Coolers packed: Tuesday 1/14 AM, by Alan, Zach, and Joseph
Fillets shares vs. Whole fish shares: THERE IS A DIFFERENCE THIS WEEK! Whole fish member will receive whole fish, Fillet preference will receive fillets.