Crabs Are Back This Weekend!

OFFSHORE Fisheries Update:

Weekend Crab!

Crabs this Weekend!

Weekly Newsletter | January 26, 2026

Hello Offshore Fisheries community!

I want to thank everybody who came out and got their crab a couple weekends ago. As a new business your support is very important to me and I appreciate every customer. I got a very positive response and some constructive feedback that was very helpful. I hope everybody had a pleasant time cooking and eating their crab! I'm delighted to serve this precious resource especially in the mountain region where it is not quite as accessible.

This week I will be doing another round. Make sure you get your order in ASAP so I can make necessary arrangements to accommodate everyone. Order through my website and include your pick up location in the drop down tab below the item. This makes it easy for me to have everyones order in one place. Also, I do not require pre payment when you check out. I will never charge before your order is fulfilled at the time of pick up. I specifically do pre order so no crab is wasted. If you have any questions please feel free to reach out and again, we are new and open to feedback.

I hope everyone enjoyed cooking and eating their crab! If you have a large order (10+) we will offer discounted pricing. We also offer wholesale to restaurants, crab feeds, events and so forth. 

I'll be providing some heftier more durable bags this time however it is still recommended to bring your own cooler or bucket. Crab juice is a very hard smell to get rid of!

Pick-Up Locations & Times this week

Fresh Whole Dungeness Crab

Live, local, and sustainably harvested. These premium-grade Dungeness crabs are caught within 20 miles of the harbor and kept in seawater holding tanks until pickup day. Each crab weighs approximately 1.8-2.2 lbs.

Order Dungeness Crab

Murphy's

Date:Sunday, January 31th:

Time: 11 PM

Location: Murphy's Bocce Ball Courts parking lot (Behind Murphy's Historic Hotel)

505 Algiers St, Murphy's, CA 95247

Arnold

Date: Sunday, January 31th

Time: 12 PM

Location: The old White Pines Lodge parking lot (right on HWY 4)

864 HWY CA-4, Arnold, CA 95223

San Carlos

Date: Fri. January 30th Time: 2:00 PM

Location: Parking lot is behind building. No access from el camino, it's from Holly or San Carlos Ave.

542 El Camino, San Carlos, CA 94070

From left to right:

-A sunset from the f/v Mr. Morgan out by Point Reyes

-Pillar point Harbor at 7am

-A sunset at surfers beach Half Moon Bay

Ocean Report: Half Moon Bay

The conditions have remained consistent over the past week. Boats have enjoyed unrestricted access to their fishing grounds, enabling them to efficiently manage their gear, and easily offload their catch. The seas have been calm, with steady offshore breezes prevailing almost every day, smoothing the ocean's surface. Although we anticipate significant swells later this week, these are characterized as "long period" swells. During winter, such swells typically originate from large low-pressure systems in the Gulf of Alaska or broader weather patterns, such as monsoons from Japan. As these swells traverse vast distances, the intervals between wave sets lengthen and become more organized, resulting in long, rolling waves. This contrasts with "shorter period" waves generated by localized wind events, which create steep, short, and choppy conditions. These incoming swells will coincide with offshore winds, ensuring a relatively smooth surface, punctuated by the occasional, gentle passage of long-period waves.

Although the crab catch is stable, a gradual decrease is becoming evident. This season has been marked by exceptionally favorable weather conditions, the most consistent in over a decade. As a result, the crab biomass has been harvested at an accelerated rate. A key reminder: only male crabs are eligible for harvest. Each female Dungeness crab has the potential to produce between 0.7 million and 2.5 million eggs during each breeding season. In addition, there are specific size restrictions in place, allowing male crabs ample opportunity to grow and reproduce multiple times before they can be caught.

Crab Cakes!

Pile your cooked crab meat!

• 1 pound lump Dungeness crabmeat, picked through and any bits of shell removed (try not to break up the lumps of crabmeat as you pick through it)

• 1/2 stick (1/4 cup) unsalted butter, divided

• 1/2 cup chopped shallots

• 1 teaspoon kosher salt

• 2 large eggs

• 1 1/2 teaspoons Worcestershire sauce

• 1 teaspoon sweet paprika

• 1/2 teaspoon freshly ground black pepper

• 2 tablespoons prepared tartar sauce

• 1 teaspoon lemon zest

• 1/4 teaspoon Tabasco sauce

• 2 tablespoons chopped fresh parsley

• About 4 slices white bread, crusts removed, torn into small pieces, yielding 2 cups

• 2/3 cup fresh breadcrumbs

Heat one tablespoon of butter in a small skillet over medium high heat. Add the shallots and a half teaspoon of salt. Cook until the shallots are translucent, a couple minutes. Do not brown. Let the shallots cool.

Whisk together the Crab eggs, Worcestershire sauce, remaining half teaspoon of salt, paprika, freshly ground black pepper, tartar sauce, lemon zest, Tabasco, parsley, and the cooked shallots.

ake a scoop of the crab mixture and gently form it into a patty form about 2 1/4 inches across and 3/4 inches thick. Continue until you've made 12 crab cakes

Line a rimmed tray with a piece of wax paper just large enough to hold the cakes, and sprinkle the bottom of the tray with half of the bread crumbs.

Set the crab cakes in one layer on the top of the layer of breadcrumbs and sprinkle them with the remaining breadcrumbs.

Cover the crab cakes loosely with another sheet of wax paper and chill in the refrigerator for at least one hour.

Heat the remaining 3 tablespoons of butter in a large nonstick skillet on medium-high heat until the butter melts and foams up.

When the foam subsides, working in batches, place the crab cakes in the pan (do not crowd the pan), and cook until golden brown, about 3 minutes on each side.

Serve with parsley, a lemon wedge and enjoy!

A word from the founder

My name is Brandon Chandler, and I am the founder of Offshore Fisheries LLC. I am dedicated to connecting consumers with ethically sourced food, and I look forward to sharing my experiences in the commercial fishing industry.

I've been a commercial fisherman for 7 years, starting in Southeast Alaska purse seining for pink salmon. I've also done a season in Bristol Bay for Sockeye Salmon. For the past 5 years I've worked on f/v Mr. Morgan out of Half Moon Bay, Scottish Seining for groundfish (Petrale Sole, Sand Dabs, Rockfish) and Crabbing for Dungeness Crab in the winter.

We are highly monitored by state and federal agencies for catch data to be reported and studied to keep our California and domestic fisheries healthy and sustainable. My goal is to provide this resource with a serious responsibility to the environment and to inform the public on where their seafood comes from.

See You Dockside

We're honored to bring the ocean's bounty to your table and support our local fishing community. Remember to bring your own cooler for transport, and feel free to ask our crew any questions about preparation or storage when you arrive.

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