ABOUT THE FISHERMAN:
Travis Meyer is the owner of HaHa Fish Co. and operator of FV Ono, a hook and line boat that fishes the central coast. He has spent most of his adult life working in the commercial fishing industry and has a great deal of respect for our natural resources. Throughout the last several years as the so called "field to fork" fad started, Travis saw a huge hole in the direct to market of good quality fish. He set out on a mission to fill that hole and as things progressed so has the quality. Travis has learned so much about the care needed to bring the absolute best to consumers and now utilizes a Japanese method of dispatching his catch called Shinkei-jime.
This method reduces stress by killing the nervous system of the fish instantly and drastically reduces stress, bruising and lactic acid build up in the flesh. Ultimately, leaving the fish with better taste, texture, and longevity.
RECIPES:
You can't go wrong with the rich, tender meat of sea bass. Follow along with this quick how-to video of for melt-in-your-mouth white sea bass with fresh herbs, garlic, and lemon, see our recipes page, or try the one below for a zingy mouthful of fresh fennel and citrus blended with olives and red onion.
White Sea Bass with Orange-Fennel Relish
by Cooking Light
4 teaspoons extra-virgin olive oil
2 teaspoons fresh lemon juice
2 teaspoons fresh orange juice
1/2 teaspoon grated orange rind
1/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 fennel bulb
3/4 cup fresh orange sections
3-4 tablespoons thinly sliced red onion
1/3 cup halved Castelvetrano (or other) olives
2 or 3 white sea bass fillets, 5-6 ounces each
1 or 2 teaspoons butter
Combine first 4 ingredients, 1/8 teaspoon salt, and 1/8 teaspoon black pepper in a medium bowl, stirring with a whisk. Remove fronds from fennel bulb; chop fronds to measure 2 tablespoons. Remove and discard stalks. Cut fennel bulb in half lengthwise; discard core. Thinly slice fennel bulb. Add sliced fennel, orange sections, onion, and olives to orange juice mixture; toss gently to coat. Stir in fennel fronds.
Heat a large nonstick skillet over medium-high heat. Sprinkle fish evenly with remaining 1/8 teaspoon salt and the remaining 1/8 teaspoon pepper, or to taste. Add butter to pan; swirl until butter melts. Add fish to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with relish. Enjoy!