Anticipation of the Local Dungeness Crab Season

The moment we begin to see stacks of crab pots lining the piers the anticipation of the local Dungeness Crab Season begins. In fact, the season is 4 weeks away. Each day we see more and more stacks of crab pots. The fishermen are making repairs on the pots and deciding what bait they will fill the bait jars with. I see more and more of them congregating in the coffee shops. This is when sometimes a “buyer” becomes the enemy. They start to think about how much money they should get for “their crabs”. As a buyer, we have to look at the global economics. What can the market bear? Are people buying crabs? What forms of crabs are moving? Live? Cooked? We look forward to the hard work it takes to bring delicious Dungeness Crabs to each and everyone’s plates. See you soon!

2018 Dungeness Crab Season

Our local Dungeness Crab Season opened on time November 15th. We unloaded the first catch in the wee hours of the morning. Crabs were on the smaller size weighing 1 1/2 to 1 3/4 lbs. The first batch cooked showed us that the meat was jammed packed in the body cavity. The meat was so sweet tasting we ended up licking our fingers after every bite.
One very late night or early morning (1 AM) we had just finished unloading and were loading our live tanks with crab. I like to work with the front doors open but barricaded. We never know what to expect down here at the Wharf in the wee hours of the morning. Of course, it was our lucky night! A woman pushed back our barricades and planted herself in the corner taking selfies of herself while waiting for someone to pick her up. She claimed she was being followed. We continued to keep our eyes on her as we continued working. She finally got picked up 30 minutes later.
Come to find out our neighbors told her to leave. They could have come over and let us know. At least she was in a safe place with us and the crabs!
Weather turned bad in December. There were only 3 ports crabbing – SF, Bodega Bay, and Half Moon Bay servicing the entire world during the holidays. Crabs became very scarce. Our customers who ordered early were ensured crabs for their holiday meals.
January 4th, 2019 ports in Oregon and Washington began crabbing which has put more crab on the market. Perfect timing for the Crab Feeds schools and other charitiable organizations begin to have. It’s also NFL Playoff time and crabs always make good tail gating meals. Enjoy the crabs this season!

Crab Louie

Crab Louie is a Pacific Ocean treasure salad. You can also substitute or combine Shrimp Meat to this salad.
You will also find the spelling for Crab Louie as Crab Louis.

Crab Louis
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Servings Prep Time
2 people 5 minutes
Servings Prep Time
2 people 5 minutes
Crab Louis
Print Recipe
Servings Prep Time
2 people 5 minutes
Servings Prep Time
2 people 5 minutes
Ingredients
Servings: people
Recipe Notes

Shred lettuce of your choice. Make a mound of lettuce on each plate. Place Crab Meat (Shrimpmeat) on the top of the bed of lettuce. Top with Louie Dressing. Arrange the tomato wedges, slices of hard boiled egg, and black olives around the outer portion of the plate. Sometimes I cut the eggs into wedges and other times as circles.

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Louie Dressing

Louie Dressing is the perfect topping for a Crab or Shrimp Louie. This recipe is easy to make. Chill before topping your Crab Meat or Shrimp Meat. Simply enjoy!

Louie Dressing
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Prep Time
5 minutes
Prep Time
5 minutes
Louie Dressing
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Prep Time
5 minutes
Prep Time
5 minutes
Ingredients
Servings:
Recipe Notes

In a medium bowl, whisk together dressing ingredients until well combined. Refrigerate until ready to serve.
That's it! Now it's time to make you salad and enjoy!!

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Another Crab Season

Here we are again . . . the day before the local SF Dungeness Crab Season begins.  As we were crossing the Golden Gate Bridge in the dark, we saw all the fleet of crab boats making their way towards their fishing grounds.  White lights reflecting on a calm ocean.  Can’t wait to drive across the bridge tomorrow morning and see the twinkling white lights on the horizon.  It is truly an amazing sight like the twinkling lights on Christmas trees.  While the fishermen were busy baiting the jars dangling from the center of the pots, we were busy readying our live tanks, making lots of ice, and answering phones.  Tonight we all get a good night’s sleep since we don’t know what time the boats will return.  There is a strong storm brewing so hopefully the fishermen will get 1 pull in before having to hide in a cove or return quickly to the docks.  Safe travels to our fishermen.crabboats

photo of a prepared Dungeness Crabmeat in a deep dish pie shell

Dungeness CrabMeat Quiche

After a long day at work and it was a Friday, I made a Dungeness Crabmeat Quiche.  You might think big deal but I picked that crabmeat earlier at work.  If you have ever picked crabmeat it takes time. And for us Saturday is a working day.  We usually don’t join the “Friday Happy Hour” Scene at the local pub since we have to get up early.   Remember the early worm catches that delicious seafood!

This is a tried and true recipe.  You might add a little more Old Bay Seasoning or Tabasco if you are looking for an added kick.  It was delicious.  Good thing I doubled the recipe and made 2 quiches since people were coming back for seconds and thirds!

photo of a prepared Dungeness Crabmeat in a deep dish pie shell
Dungeness Crabmeat Quiche
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Easy and so delicious Dungeness Crabmeat Quiche. Serve warm or at room temperature. Tastes so. . .o . .o good!
Servings Prep Time
4+ people 20 minutes
Cook Time
40 minutes
Servings Prep Time
4+ people 20 minutes
Cook Time
40 minutes
photo of a prepared Dungeness Crabmeat in a deep dish pie shell
Dungeness Crabmeat Quiche
Print Recipe
Easy and so delicious Dungeness Crabmeat Quiche. Serve warm or at room temperature. Tastes so. . .o . .o good!
Servings Prep Time
4+ people 20 minutes
Cook Time
40 minutes
Servings Prep Time
4+ people 20 minutes
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
  1. Preheat oven 350 degrees. Mix eggs, mayonnaise, flour, and heavy whipping cream. Add crabmeat, cheese, and scallions. Season to taste. Pour mixture into pie shell. Place shell on baking sheet. Bake at 350 degrees for 40 minutes.
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Time to Rise and Shine!

We just put our heads down so we thought but SF Fisherman’s Wharf was noisy tonight.  People talking loudly and cars whizzing driving by.  Around 1:30 am the In/Out Semi truck parked on the corner.  Our neighbor arrived at 1:58 am because we heard the sound of the car remote locking the car.  I guess it was time to rise and shine?  Although hadn’t I already done that around 1:30 am?  Sounds of the morning had begun.  Day 2 was just beginning.  Time to get my makeup on before sister #1 arrives with our security force.  I’ll let my son sleep until we’ve gotten the our coffee brewing and we’ve opened the roll up doors.  Crab Aficionado will be early in anticipation for those “first of the season local Dungeness Crabs”.  Sister #3 will be busy answering one phone call after another.   Crab Season hopefully be very busy with lots and crabs being unloaded and sold!photo (41)

Opening Day of Crab Season

Fishing boats start harvesting at 12:01 am, November 15th.  They are at the very least 25 miles from shore.  That doesn’t exactly mean 25 minutes away by car.  Depending on how many pots they have determines the length of their day plus other variables.  Weather, experience, and boat issues are those other variables.  Some old timers like to return to the docks by noon but very few do any more.  Dry boats have to be in by evening.  Boats with live systems will stay out longer; possibly days depending on the weather.  Lots of excitement while we sit around waiting anxiously for the boats to return.  We spend most of the day telling people that the boats won’t be returning until late afternoon.

This opening day of the 2016-2017 season the weather had kicked up out there and the crab boats reports that they were being battered.  Boats were going to have to return earlier than expected or hunker down in a cove.  The first boat arrived at the dock around 1:30 pm.  Crabs were hoisted up one bin after another.  Forklifts are used to weigh the bins so we can fill out the necessary paperwork.  The fun begins then.

The empty live tanks soon become filled with Dungeness Crabs.  Labor intense – one crab at a time.  I always like to see who can finish their bin first.  It should only take 20 minutes to put 500 lbs of live crabs into the salt water tanks.  Lots of people drop by to watch us work.  It is fascinating.  Its a special treat to see us in operation at night with the building lit up.  The air is electric with the arrival of the first local Dungeness Crabs of the season.

The second boat showed up a few hours later.  The work continued.  We kept trying to reach the third boat by phone but no luck.  He was out of reach or trying to deal with rough weather and pulling pots may have gotten tricky.  Around 7 pm we decide to take a dinner break knowing that we have hours of work left to go.   Finished up and our heads hit the futons.  Prayers were said and “Goodnight Irene”!

wharf

Creamy Crab Cheesecake

Two of my favorite things are Dungeness Crab and Cheesecake combined to make this Creamy Crab Cheesecake!  Can you imagine what a delicious combination this is?  Easy and tasty appetizer for your next party.  Containers of Dungeness Crab Meat are ideal for this recipe.  Or if you’d prefer, you can buy live or cooked crabs and pick your own meat.  What makes this Crab Cheesecake so creamy is the combination of the sour cream and cream cheese!  Make a day ahead of your party.

Creamy Crab Cheesecake
Print Recipe
Combination of my favorite things - Dungeness Crab Meat and Cheesecake!
Servings Prep Time
20 appetizers 30 minutes
Cook Time
35-50 minutes
Servings Prep Time
20 appetizers 30 minutes
Cook Time
35-50 minutes
Creamy Crab Cheesecake
Print Recipe
Combination of my favorite things - Dungeness Crab Meat and Cheesecake!
Servings Prep Time
20 appetizers 30 minutes
Cook Time
35-50 minutes
Servings Prep Time
20 appetizers 30 minutes
Cook Time
35-50 minutes
Ingredients
Servings: appetizers
Instructions
  1. Preheat oven at 350.Combine crushed crackers and butter in a bowl. Press into the bottom of a greased springform pan. I use 9 in springform pan. Place on a cookie sheet. Bake at 350 for 10 minutes. Cool on a wire rack. Lower oven to 325. Beat cream cheese and 1/4 cup of sour cream until smooth. Add eggs and beat until combined. Add the onion, lemon juice, seafood seasoning, hot sauce, and pepper. Beat until blended. Fold in the crab meat. Bake for 35-40 minutes or until center is almost set. Cool for 10 minutes. Carefully loosen with a knife. Coole for 1 hour. Spread with 1/2 cup of sour cream. Refrigerate overnight. Remove pan sides. Bring to room temperature for about 30 minutes before serving. Serve with crackers or sourdough baguette slices.
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Pinterest and The Alioto-Lazio Fish Company

 

 

Pinterest and The Alioto-Lazio Fish Company

We discovered Pinterest a few months ago.  Some of us attended a meeting bout Social Media for businesses.  Pinterest was mentioned so we decided to check it out.  At first, we weren’t sure how to proceed.  What exactly we were supposed to pin?  Or repin?

Dungeness Crabs was our first board that we created.  We pin seafood items that we sell at our fish company.  We pin original recipes that we have created with our fresh and frozen seafood.  We repin recipes from others that sound good or have actually made following the recipe.

We pin clothing that our employees actually wear on the job depending on the seasonal conditions.  Imagine unloading a boat at SF Fisherman’s Wharf at 9 o’clock at night and temperatures have dropped to the 40’s.

Love new kitchen gadgets that make our time in the kitchen easier.  We pin seafood gadgets that do just that.  A new grill pan, a new oyster shucking knife, a new fish spatula and more.

Setting the table for a fish theme party?  Check out the pins we’ve chosen to make your meal special.  There are ideas for your Easter Brunch, 4th of July, and Thanksgiving meals.

Fall begins and temperatures drop.  We all start clamoring for soups and chowders.  There is a board just for that.  Warm up by making a delicious soup or chowder.

For some fun, there’s a board of fishy jewelry and one about fish shaped handbags.  Don’t worry, the jewelry and handbags are not made from fish but are fish related shapes.

Our Sicilian heritage warranted a board of seafood recipes from the old country.  Lastly, there’s a board showing exactly who the family members are.

Follow us on Pinterest.  Come on and Pin something!!!

http://www.pinterest.com/aliotolaziofish

 

 

 

Pinterest and The Alioto-Lazio Fish Company
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Pinterest and The Alioto-Lazio Fish Company
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