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oil-soaked tuna
How They’re Grown: These oysters are first put in rack and bags and then moved to trays
Tasting notes: The Row 34’s are a bit cleaner than the Island Creeks
This method allows the developing oysters to “ride the waves” generated by every incoming and outgoing tide
Farmer: Colton Deon
Island Creek Tuna Belly in Galician Butter Style:One Tin oil-soaked tunaStory: Like the start of any good story, Mariscadora begins with an accountant and a fisherman. Founders Angel Costas and Floriano Mian first met at a now defunct cannery where Costas ran the books as an accountant, and Mian applied his lifelong knowledge of local seafood as the cannerys purchaser. In 1966, sensing that bankruptcy was on the horizon for their employer, Costas and Mian decided to jump ship and start their own factory. Mariscadora is