The Fish Addiction

Rock Crab today!

Live Rock Crab this weekend!

We will have plenty of Live Rock Crab this weekend and Fresh Whole Rockfish. See you tomorrow morning!

Thank you all for coming down today! I know we ran out of crab early and we apologize to those of you who made the trip down to find we were sold out. The boat had broke down :(. We should have plenty next weekend. We will keep yall posted!

Tomorrow we will have Live Whelk Snails Rockfish... Live Rock Crab See yall tomorrow!

Live Rock Crab Live Whelk Snail Halibut Filet... Waiting to hear from boat if they caught Rock Fish for this Saturday! Stay tuned!

We will have the following at our booth this Saturday! Fresh Whole Bluefin Shark Steaks... Halibut Filets Live Rock Crab Live Whelk Snail Erin B will have their usual Live Sea Urchin

Come down this weekend for: Live Rock Crab Live Whelk Snail... Whole Rockfish Whole Bank perch

Come down tomorrow for some Live Rock Crab Live Whelk Snail... Halibut

Live Rock Crab Live Whelk Snail Halibut... All this Saturday!

We will have the following tomorrow at the market: Rockfish Live Rock Crab... Live Whelk Snail Yellowtail

Have some Sand Dabs for dinner!!! 4-1/2 oz. (1 cup) all-purpose flour, for dusting Kosher salt and freshly ground black pepper 1-1/2 lb. whole sand dabs, cleaned and gutted, or sole or flounder fillets... About 1 cup extra-virgin olive oil 12 garlic scapes, small heads green garlic, or small scallions, trimmed to about 4 inches 20 medium morel mushrooms 1/4 cup chopped fresh flat-leaf parsley 6 Tbs. red wine vinegar Lemon wedges, to serve Put the flour on a large plate and season with salt and pepper. Pat the fish dry and dredge lightly in the seasoned flour, shaking off any excess. Heat 2 Tbs. of the oil in a 12-inch, heavy-duty, skillet over medium-high heat until shimmering hot. Cook the fish in batches without crowding until golden and crisp, 4 to 5 minutes a side for whole fish, or 2 to 3 minutes a side for fillets, and transfer to paper towels to drain. Wipe the pan clean and add more oil between batches as needed. Heat 3/4 cup of the oil, the garlic scapes, green garlic or scallions, and morels in a saucepan over medium heat until the green garlic is just starting to color, 3 to 4 minutes. Transfer the morels to a small bowl. Add the red wine vinegar and cook 1 minute. Return the morels to the pan, remove from the heat, and season with salt and pepper. Place the fish on a serving platter, and spoon over the skillet dressing. Serve with the lemon wedges. #sanddabs #thefishaddiction #tunaharbordocksidemarket #freshfish #eatlocal #sdharbor #sustainableseafood

So far for Saturday Live Rock Crab Live Whelk Snail... Fresh Yellowtail Erin B will have their Live Sea Urchins!