Edible San Francisco Summer 2011 : Page 4

edible The Bay Area’s Smartest Food Magazine san francisco ™ NEIGHBORHOODS: WESTERN ADDITION, HAYES VALLEY, AND TENDERLOIN TOMATOLAND COMMUNITY GARDENS summer 2011 NO. 25 Member of Edible Communities LETTER FROM THE EDITOR used to eat Chilean Sea Bass at least once every couple weeks—20 years ago. And then it turned out that the species was rapidly being ﬁ shed into extinction, fueled in part by consumers like me, lusting after the rich white ﬂ esh on a much too regular basis. My favorite recipe was to spread single ﬁ lets with a dab of chili-garlic paste, layer thinly sliced onion and julienned ginger on top, neatly fold everything into a parchment paper envelope, and roast in a 400˚ oven. Slicing into the crisped paper package at the table would release a waft of steam that was luxuriously scented with spices and the sea, and if the cooking was timed right, the ﬁ lets would easily ﬂ ake apart as you ate your way through them. Th at was pretty much the perfect recipe for a thick white-ﬂ eshed ﬁ let and I think I’m going to resurrect it when I pick up my order of black cod from Siren SeaSA, the Bay Area’s ﬁ rst seafood-themed subscrip-tion service. Modeled after the farm programs that deliver locally grown produce to their subscribers, Siren SeaSA was started by Anna Larsen, full-time seafood inspector at North Coast Fisheries and part-time opera singer (hence the name siren). I met Anna last spring at Eat Retreat, a net-working and brainstorming weekend for food pro-fessionals put together by Laura Bruno Miner, the founder of the award winning photo blog, Pictory, and Phoot Camp, her invite-only creative retreat and photography workshops. True to its goal, Eat Retreat connections fueled the cre-ation of Anna’s inspiring new venture. Her initial hope is for Siren SeaSA to connect young ﬁ sherman directly with consumers hungry for ultra-fresh seafood, and to encourage both to adopt a sustainable seafood philosophy. For exam-ple, the black cod (also known as sableﬁ sh) I mentioned earlier is usually trap-caught, a sustainable choice because rather than netting them, trapping eliminates by-catch because the ﬁ sh are captured alive. Besides black cod, Anna’s initial oﬀ erings will include wild king salmon ﬁ lets from Bodega Bay and Ft. Bragg, whole market squid from Monterey, wild caught Paciﬁ c Sar-dines, and Miyagi Oysters from Tomales Bay. Impeccably fresh, Siren SeaSA’s seafood will only be a day or two out of the water and will be accompanied by recipes from local chefs and proﬁ les of the participating ﬁ shermen. I’ve got curing plans for the sardines (see Edible San Francisco issue #20), the squid are going to meet my deep fryer, my dog has dibs on the salmon skin, and I might not even share the oysters… Visit SirenSeaSA.com for more information on how to subscribe. —Bruce Cole I edible san francisco ™ Contributors John Cox Barry Estabrook Twilight Greenaway Wendy MacNaughton Stacy Ventura Contributing Writers Marcia Gagliardi Jessica Goldman Leslie Hoffman Darya Pino Molly Watson Staff EDITOR & PUBLISHER: Bruce Cole DESIGNER: Deborah Stalford COPY EDITOR: Doug Adrianson DISTRIBUTION: Reliable Distribution Contact Us Edible San Francisco 236 West Portal #191 San Francisco, CA 94127 phone: (415) 242-0260 ediblesanfrancisco@gmail.com Edible San Francisco is published quarterly and distributed through-out the Bay Area. Subscription rate is $28 annually. All rights reserved. No part of this publication may be used without written permission from the publisher. © 2011 Edible San Francisco 4 | EDIBLE SAN FRANCISCO SUMMER 2011

Letter from the Editor

I used to eat Chilean Sea Bass at least once every couple weeks–20 years ago. And then it turned out that the species was rapidly being fished into extinction, fueled in part by consumers like me, lusting after the rich white flesh on a much too regular basis. My favorite recipe was to spread single filets with a dab of chili-garlic paste, layer thinly sliced onion and julienned ginger on top, neatly fold everything into a parchment paper envelope, and roast in a 400˚ oven. Slicing into the crisped paper package at the table would release a waft of steam that was luxuriously scented with spices and the sea, and if the cooking was timed right, the filets would easily flake apart as you ate your way through them. That was pretty much the perfect recipe for a thick white-fleshed filet and I think I'm going to resurrect it when I pick up my order of black cod from Siren SeaSA, the Bay Area's first seafood-themed subscription service. Modeled after the farm programs that deliver locally grown produce to their subscribers, Siren SeaSA was started by Anna Larsen, full-time seafood inspector at North Coast Fisheries and part-time opera singer (hence the name siren). I met Anna last spring at Eat Retreat, a networking and brainstorming weekend for food professionals put together by Laura Bruno Miner, the founder of the award winning photo blog, Pictory, and Phoot Camp, her invite-only creative retreat and photography workshops. True to its goal, Eat Retreat connections fueled the creation of Anna's inspiring new venture. Her initial hope is for Siren SeaSA to connect young fisherman directly with consumers hungry for ultra-fresh seafood, and to encourage both to adopt a sustainable seafood philosophy. For example, the black cod (also known as sablefish) I mentioned earlier is usually trap-caught, a sustainable choice because rather than netting them, trapping eliminates by-catch because the fish are captured alive. Besides black cod, Anna's initial offerings will include wild king salmon filets from Bodega Bay and Ft. Bragg, whole market squid from Monterey, wild caught Pacific Sardines, and Miyagi Oysters from Tomales Bay. Impeccably fresh, Siren SeaSA's seafood will only be a day or two out of the water and will be accompanied by recipes from local chefs and profiles of the participating fishermen. I've got curing plans for the sardines (see Edible San Francisco issue #20), the squid are going to meet my deep fryer, my dog has dibs on the salmon skin, and I might not even share the oysters. . . Visit SirenSeaSA.com for more information on how to subscribe. –Bruce Cole

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