8FFLFOE MOUNTAIN VIEW VOICE
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Local catch SIRENSEASA BRINGS COMMUNITY-SUPPORTED FISHERY TO MOUNTAIN VIEW By Angela Johnston
A
nna Larsen used to spend her Friday evenings singing opera as a mezzosoprano in Los Angeles. Now she works late nights on the docks in Bodega Bay de-boning cod and gutting squid inside a 40-degree fish plant. Larsen is the founder of SirenSeaSA, a communitysupported fishery that strives to bring fresh and sustainable seafood to Bay Area residents. Founded last June, SirenSeaSA directly connects local fisherman to seafood-loving community members and encourages the sustainable catch and consumption of a variety of seafood. As with a CSA (Community-
Supported Agriculture) farm box that delivers fresh produce to subscribers, SirenSeaSA members receive boxes of fresh seafood, which could include oysters from Point Reyes, swordfish from Monterey and mussels from Bodega Bay. In December, members found crab and black cod in their boxes. Recipes and tips on how to prepare — and in some cases, deconstruct — each week’s delivery are posted on SirenSeaSA’s website, along with information about the fishermen or farmers who brought in the catch. SirenSeaSA was developed after North Coast Fisheries Inc. hired Larsen as a quality-control managSee SIRENSEASA, page 16
Subscribers to the SirenSeaSA community-supported fishery might find locally caught black cod in their weekly boxes.
DINNER BY THE MOVIES AT SHORELINE’S
Pizzeria Venti
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Spaghetti al Cartoccio History: The term, “al cartoccio”, from the word ‘carta’ for paper - means cooking food in parchment paper or a sack. This cooking method is traditionally used to seal in fl avors of otherwise delicate ingredients, such as seafood, but can be used successfully with vegetables and lighter fare. The original use of parchment paper is still viable but foil is equally acceptable. This method, contrary to popular belief, is not derived from the French, en papillotte, which is traditionally used when cooking beef. We trust you will fi nd this style of cooking to be the perfect method for preparing the herbs, seafood and pasta in our recipe, allowing all of the ingredients to gently come together, in this beautiful tableside display. From our kitchen to yours. Buon appetito! ingredients: s LB SPAGHETTI s 4BLS EXTRA VIRGIN OLIVE OIL s CLOVES OF GARLIC s SMALL BUNCH PARSLEY s "ASIL LEAVES s MEDIUM SHRIMP PEELED AND DEVEINED s LB CLAMS OR MUSSELS CLEANED AND rinsed
1390 Pear Ave., Mountain View (650) 254-1120 www.mvpizzeriaventi.com
Hours: 9 a.m. to 9 p.m. Monday through Thursday 9 a.m. to 10 p.m. Friday through Saturday 9 a.m. to 9 p.m. Sunday
s LB SQUID CUT INTO RINGS s TABLESPOONS WHITE WINE s OZ TOMATOES CHOPPED &OR EACH packet: s TABLESPOONS PARSLEY CHOPPED s PRAWN
Preparation: Put 4 large sheets of aluminum foil on a clean work surface. Form an edge, about 1 1/2 inches high, on all sides of foil sheets. Heat oil in a large skillet, over medium high heat. Add chili and garlic; cook for 1 minute. Add mussels/ clams and cook, stirring occasionally, for 5 minutes. Add tomatoes, basil and parsley; cook for 5 minutes more. Remove pan from heat; remove and discard chili pepper, garlic and basil leaves. Bring a large pot of salted water to a boil, add spaghetti and cook just until very al dente. Reserving 2 tablespoons cooking liquid; drain pasta. Immediately add pasta, cooking liquid, squid, prawns and shrimp to pan with mussels, stir together and cook over medium-high heat for 1 minute. Divide pasta and sauce among foil sheets; add garnish to each packet and fold foil over pasta, crimpingedges to make four sealed pouches. Place pouches on a baking sheet and bake for 5 minutes. Transfer pouches to plates and open at the table.
JANUARY 13, 2012 ■ MOUNTAIN VIEW VOICE ■
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