This week's flash sale has you covered with the freshest, most delicious, sustainable seafood!

Elevate your seafood game with succulent Red Uni! Don’t miss our ultimate Uni & Squid Ink Pasta Recipe below to inspire you!

But why stop there? Add in Petrale Sole and Halibut, and lots more, and enjoy a next-level culinary experience that’s both indulgent and sustainable.

📦 Order by 10am Friday, delivered Saturday


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Scallop, Uni and Squid Ink Pasta

Ingredients
* 1 dozen or so large Sea scallops ([link removed])
* 12oz pack of Red Urchin Uni ([link removed])
* 1 12-oz. package of squid ink pasta ([link removed])
* 1/2 pint or 8 fluid oz. of heavy cream
* 1 bottle of clam juice
* 2 cloves garlic, finely chopped
* 1/4 cup dry white wine
* Finely minced chives for garnish
* 1oz of caviar ([link removed])

Instructions
* Put a pot of heavily salted water on to boil.
* Take the liquid off the heat and add 1.5 boxes of uni to the cream mixture. Warm the cream and clam juice in a pot and add the garlic. Simmer gently for about 8-10 minutes - don' let it come to a boil if you can help it.
* Using a hand-held immersion blender, blend the uni into the cream until large chunks of uni have dissolved into the dairy mixture. Set aside. Keep warm.
* Make sure to pat dry your scallops before cooking and sprinkle on some salt and pepper.
* In a hot pan with a bit of butter and olive oil sear the scallops until nicely browned, about 2-3 minutes per side.
* Remove the scallops from the pan, and set aside. Deglaze the pan with the white wine. Add a couple of pats of butter and whisk, until the scallopy fond has dissolved and the butter and wine are well incorporated.
* Throw the pasta into the boiling water and cook according to directions. Depending on the cooking time for your pasta, you may want to switch up cooking the scallops and put the pasta into the water.
* Once the pasta's done to your liking (al dente). Add in the uni cream sauce. Dot with teaspoonfuls of Caviar according to your taste.


Don't Miss Fresh Uni

Did you know you’re helping save our California coast kelp forests by enjoying Red Urchin? Massive urchin barrens, which are decimating our coastal ecosystems are being cleaned up by divers like Tom Trumper and his family and team up in Fort Bragg. Usually seen in high end sushi restaurants, these sea urchin delicacies are renowned for their creamy texture and rich, briny sweetness. Now bring this delicacy home!

Traditionally, Uni has been used in pasta, like our Uni Carbonara ([link removed]) recipe, or Uni Sushi ([link removed]) , but we recently found this recipe for Scallops, Red Urchin Uni, and Squid Ink Pasta. We think this will be a great experience and right up so many of our Real Good Fish member's alleys!
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Red Urchin Uni
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Halibut Fillet

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Petrale Sole

Shop the Flash Sale ([link removed])
SALE DETAILS

ORDERS: Use the Real Good Fish website to view featured items in the flash sale for this week and place your order. Sale closes at 10am PST Friday morning. If you are outside of the Western states please contact us and we can upgrade the shipping to overnight for an additional fee, or can send the product to arrive after the weekend.

DELIVERY: All deliveries will be sent to the address you choose in checkout. This can be the address you use for your general Real Good Fish deliveries or an alternative shipping address. Deliveries will be made on Friday or Saturday to your door, depending when the order is placed.

SHIPPING: Enjoy free shipping on any orders over $100 if you are located in CA, NV, UT, AZ, WA, OR, or ID. For any orders less than $100, there will be a $35 shipping charge added to the final total. Delivery is available nationwide but any orders delivered outside of CA, NV, UT, AZ, WA, OR, or ID will be subject to an additional shipping fee, though it will be discounted if the order is over $100!

THANK YOU! 🙏
Your support keeps hard-working fishermen and farmers using sustainable practices on the water and stewarding the land.

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