This fish can live up to 8 years! ^[5]

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Taxonomic description

• Has a silvery black with forked fins, white margins on anal, caudal, and pelvic fins, large hard scales covering the whole body. ^[2,3]
• This fish has canine teeth that are small, curved, and set in both jaws. ^[4]
• Weighs between 2.2-11.3 kg (4.9-25 lbs) with an average of 5.5 kg (~12 lbs). ^[2]
• Maximum length of this fish is 60 cm (~2 ft). ^[5]

Distribution

• Found in tropical waters throughout the Pacific and Indian Oceans; in the eastern Pacific, it is found along the coast of Baja California, Mexico to Southern California; and near Hawaii. ^[6]

Life History

• The average lifespan for this fish is about 8 years. ^[5]
• Broadcast spawner, and releases eggs and sperm into the water. ^[5]

Habitat

• A mesopelagic species that lives at depths between 53-700 m (175-2300 ft), often close to seamounts and at shelf edges. ^[2]
• Feeds on a diverse group of fishes, cephalopods, tunicates, and crustaceans that occupy scattering layers, making it a mid-trophic level species. ^[7]
• Juveniles are preyed upon by tuna and swordfish. ^[4]
• Predators of adult sickle pomfret include deep-foraging bigeye, albacore tunas, swordfish, and large sharks. ^[7]

Pelagic longlining and deepwater hook-and-line are the main gear types, which also have minimal environmental impacts. ^[8]

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Seasonal availability

• There are no well-defined seasonal trends. ^[2]

Regulatory and managing authority

• The fishery is overseen by NOAA fisheries and, as established by the Magnuson-Stevens Act, the Pacific Fishery Management Council  through the West Coast Highly Migratory Species Fisheries Management Plan. ^[9]
• As established by the Marine Life Management Act, the California Department of Fish and Wildlife (CDFW) collects data on this fishery. ^[13]

 Gear type

• Mostly caught via pelagic longlining and some deepwater hook-and-line. ^[8]
• High-flyer buoys are used to keep track of gear position while fishing. ^[10]

Status of the fishery

• Fishery mortality rates are unknown due to lack of assessment; population abundance is also generally unknown. ^[5]
• There are mixed views on sickle pomfret's vulnerability to fishing: there is some concern over a moderate level of vulnerability to fishing but it has also shown to be resilient towards fishing pressure due to its sexual development strategy and the population is thought to be increasing over a generational timescale, although there is little information to support this. ^[5]
• Further investigation on this species' life history and ecology is needed in regards to concerns over the sustainability of current removal rates with respect to recruitment. Investigation is currently being prompted by the Western Pacific Regional Fisheries Management Council, in coordination with Pacific Islands Fisheries Science Center. ^[6]
• Increasingly present within longline sets since the 1950s due to top-down control reducing the number of its predators. ^[7]

Potential ecosystem impacts

• Fishing for this species has no impact on seafloor habitats. ^[8]
• Longlining poses a risk to sea turtles that are attracted to light-sticks and get hooked or entangled then drown. ^[10]
• Use of circle hooks (with a smaller opening), minimizing soak times, limiting mainline length, and following safe handling and releasing protocols reduces the likelihood of bycatch. ^[10]

This fish has many names: "Monchong" by Japanese Hawaiians, "Mukau" by native Hawaiians, and "Tristón Segador" in Mexico. ^[4,11]

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Edible portions

• Typically only the fillets are eaten.

Description of meat

• Has a firm texture with moderate flavor. ^[2]
• Meat is characterized by large flakes and a pink-white color. ^[12]

Culinary uses

• Has a high oil content, which makes it good for grilling, broiling, baking, sauteing, and also in sushi. ^[2]
• For a monchong with black garlic citrus butter sauce recipe, visit Catalina OP. ^[14]
• For a monchong in coconut cream spinach sauce recipe, visit Kahaki Kitchen. ^[15]

Nutritional information

• Good source of lean protein, niacin, vitamin B6, vitamin B12, phosphorus, selenium, and iodine. ^[2]

Toxicity report

• Not vulnerable to any particular toxins.

Seasonal availability

• No well-defined seasonal trends, and are only sold in small quantities since the species is not typically targeted by fishermen. ^[2]

In low light levels of the deep ocean, the spot prawn appears black, making it invisible to potential predators.

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Taxonomic description

• Carapace is translucent red-orange with white stripes on the thorax, and distinctive white spots on sides of its first and fifth abdominal segments. ^[2]
• The walking legs (pereopods) and antennae are banded dark red & lighter red or white. ^[2]
• Has 5 pairs of swimming legs (pleopods), and 5 pairs of walking legs.
• The first pair of walking legs have claws, the second pair has a longer left leg than the right one. ^[2]
• Grows to 15-27cm in length with females generally larger than males. ^[2]

Distribution

• Found in the Northern Pacific from San Diego, CA to Unalaska Island, Alaska, and from the Sea of Japan to Korean Strait. ^[1,2]

Life history

• The maximum observed age is over 6 years old. ^[1]
• Aging and growth rate may be greater in temperate than colder areas. ^[1]
• This species is a protandrous hermaphrodite, so it is a male during the first 4-5 years of life and then changes to female. ^[1,2]
• Males can reproduce by the 3rd year and mate only once. ^[1]
• Females can mate 1-2 times. ^[1]
• Breeds in October after eggs are extruded on to female’s swimmerets; the female carries eggs for 4-5 months until hatching. ^[1]
• Eggs hatch over 10 days, the first 3-4 larval stages are planktonic, then settles.

Habitat

• Lives in rocky habitats along the seafloor from intertidal to deep cold water at depths greater than 400m (~1312 ft). ^[2,3]
• Undergoes nighttime vertical migration to shallower waters to find prey, then returns to deeper water at sunrise. ^[2]
• Feeds on worms, algae, mollusks, sponges, other shrimp, & scavenges dead, decaying organisms. ^[1,2]

Spot prawn fisheries were established in the early 1930s when prawns were caught incidentally in octopus traps.

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Seasonal availability

• Available from late February to September. ^[4,5]

Regulatory and managing authority

• As established by the Marine Life Management Act, the California Fish and Game Commission (CFGC) regulates the fishery, and the California Department of Fish and Wildlife (CDFW) manages this fishery in state waters. ^[1,9]

Gear type

• Trawl nets and oval or rectangular-shaped traps are used in this fishery. ^[3,4,5]
• Fishermen set strings with 10-50 traps onto the ground with anchors and buoys at one/both ends. ^[3]
• Traps are set at depths of 400-1,000 feet. ^[4]

Status of the fishery

• The fishery is managed sustainably and does not seem to be causing any negative environmental impacts. ^[3,4]

Potential ecosystem impacts

• There is little bycatch. ^[4,5]
• Spot prawn traps can possibly catch species of concern and disturb the bottom of the ocean, but bycatch is typically released without harm. ^[3]

Dry cooking methods help retain spot prawn “fat” in the finished dish.

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Edible portions

• Most of the demand is for the meat, but it’s possible to eat the shell, tail, and head. ^[7]

Description of meat

• Has a sweet, succulent flavor. ^[5]

Culinary uses

• Minimal preparation is recommended to let the naturally sweet and rich flavor to shine through. ^[5]
• It is popularly eaten raw, known as amaebi in sushi. ^[5]
• For some recipe suggestions, visit hunger-angler-gardener-cook or Van Isle Marina. ^[5,10]

Nutritional information

• See table for info. ^[8]

Toxicity report

• There are no known contaminants.

Seasonal availability

• Spring/Winter. ^[6]

This fish gets its name from its large, star-shaped scales on its eyed side! ^[2]

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Taxonomic description 

• Has a diamond shaped flat body with white to orange and black bars on the dorsal and anal fins. ^[1]
• Both its eyes are on the upward facing side of the body (dark brown), while its underside is white, and it is usually left-eyed. ^[1]
• Can grow up to 1 m (3 ft) and weigh a maximum of 9.1 kg (20 lbs). ^[2]

Distribution 

• Found throughout the coast of the Northern Pacific, in Korea and southern Japan through to Alaska and Canada. In California, it is more common north of Santa Barbra. ^[3]

Life history 

• Spends its summers in shallow water and estuaries, and moves into deeper water in the winter. It prefers water with lower salinities. ^[3]
• Males can live up to 24 years and females can live up to 17 years. ^[4]
• Spawning season extends from November through February, and peaks in December and January. Spawning usually occurs in water shallower than 25 fathoms. ^[1]

Habitat

• Most commonly found in mud, sand, and gravel bottoms in coastal ocean waters and even be in fresh water. ^[1]
• Eats a wide variety of prey, including worms, crabs, clams, sand dollars, and brittle stars. Larger individuals may eat fishes like sardines and sanddabs. ^[2]

This fish can be caught using sardines, clams, shrimp, squid, or worms as bait! ^[2]

Seasonal availability 

• Starry flounder can be fished year-round. ^[5]

Regulatory and managing authority 

• The starry flounder fishery is managed federally by the NOAA fisheries and, as established by the Magnuson-Stevens Act, the Pacific Fishery Management Council (PFMC) through the Pacific Coast Groundfish Fishery Management Plan (FMP). ^[17]
• As established by the Marine Life Management Act, the California Fish and Game Commission (CFGC) regulates the fishery in state waters, and the California Department of Fish and Wildlife (CDFW) manages this fishery. ^[18]
• The California Groundfish Collective combines input from the industry and government entities to inform regulatory and/ management measures for this fishery. ^[19]

Gear type

• Caught commercially by trawl, but can be fished recreationally by baited hook and line. ^[2,6]

Status of the fishery 

• This fishery is currently of low concern, as populations are not overfished and appear to be healthy. ^[6]

Potential ecosystem impacts

• Bottom trawling affects the sea floor, and unregulated trawling can lead to habitat damage. ^[7]

Starry flounder tastes good sautéed, fried, steamed, or roasted! ^[10]

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Edible portions 

• The skin and meat can be consumed, and this fish if often fileted. ^[10]

Description of meat

• Mild-tasting, but can have a shellfish flavor. It is slightly firm and flakey. ^[9]

Culinary uses 

• Can be sautéed or fried. Can be used to substitute for other flatfish, with the exception of Dover. ^[9,10]
• For a flounder filets with lemon butter sauce recipe, visit Leite's Culinaria. ^[12]
• An Indian fried flounder recipe can be found on Youtube. ^[20]

Nutritional information 

• Nutritional information based on 100g of raw flounder can be found on the table to the right. ^[8]

Toxicity report

• No known toxins. 

Seasonal availability

• This fish is available year-round, but availability is sporadic as it is not targeted by fisheries. ^[9]

Love on the beach: Surf smelt spawn in schools on beaches during specific tidal cycles! ^[1]

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Taxonomic description

• Surf smelt is a forage fish that can grow up to 12 inches, and is silver with a purplish hue and light green back. ^[1,2]
• Males can take on a golden hue during the mating season. ^[1,2]
• The key difference between night and surf (or day) smelt is with their mouths: surf smelt has a small mouth that don't go past its pupil, while night smelt (Spirinchus starksi) has a big mouth that goes past its pupil. ^[2]

Distribution 

• Although its native range is throughout the coast of California, surf smelt is nowadays only seen in Northern California and further north all the way to Alaska. ^[1,2]

Life history

• Surf smelt can live up to 5 years, but specimens caught while spawning are usually 2 years old (males) and 3 years old (females). ^[1,2]
• Surf smelt spawn on the beach in large numbers. The male fish pursues the female and when he reaches her, they will bend together and vibrate to release eggs and sperm. The fertilized eggs will then be buried in the beach by waves. ^[1]
• Not much is known about this fish outside of its mating behavior, although it is known that the surf smelt eats planktonic organisms and in turn is food for many other marine animals. ^[1,3]

Habitat

• Because little is known about surf smelt outside of their spawning behavior, there are no confident estimates about where surf smelt live as juveniles and as adults in-between spawning seasons. It is presumed that this fish lives close to the shore as it is a common bycatch in the shrimp fishery. ^[3,4,5]

Surf smelt is still fished today using A-frame nets that have been used for centuries by Native American communities in Northern California. ^[4,5]

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Seasonal availability 

• In California most spawning is from June through September in the surf zone of beaches during high tides. ^[5]
• In Central California, peak months are from February to August. ^[15]

Regulatory and managing authority

• The California Department of Fish and Wildlife manages surf smelt fishing. ^[6]
• Recreational fishers can only take up to 25 pounds total of all smelt (including night smelt, day smelt, and whitebait smelt). ^[6]
• As this fish is found on the coast of several states, it is managed federally by the NOAA fisheries and the Pacific Fishery Management Council (PFMC) (as established by the Magnuson-Stevens Act) through the Coastal Pelagic Species Fishery Management Plan (FMP). ^[16]
• As established by the Marine Life Management Act, the California Fish and Game Commission regulates the fishery in state waters, and the California Department of Fish and Wildlife collects data and helps enforce FMP management rules for this fishery. ^[17,18] 

Gear type

• Native Americans traditionally fished for smelt using A-frame dip nets, which are still used today. ^[5]
• Dip nets of any size and baited hoop nets smaller than 36 inches in diameter may be used in California. ^[6]
• Beach nets under 20 feet in length with meshes at least 7/8 of an inch in length can only be used north of Point Conception. ^[6]
• Cast nets and scoop nets are also used. ^[4]

Status of the fishery 

• Very little is known about this fishery, but landings of surf smelt have been decreasing. ^[4,5]

Potential ecosystem impacts

• There is concern that recreational use of beaches may be crushing recently spawned eggs, and that alterations of inflowing streams or lagoons may also affect egg survival and spawning habitat. ^[5]
• Because most fish are caught during the critical spawning period, there is concern that overfishing is contributing to a decline in the population. ^[4]
• Decline of this fish may impact populations that prey on surf smelt, which includes endangered chinook salmon. ^[4]

As a very popular frying fish, smelt can be eaten whole! ^[7]

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Edible portions 

• This fish is usually eaten whole or without the head. Scales are usually not scraped off, and bones are not an issue, as the bones are softened by cooking. ^[7]

Description of meat 

• Delicate and mild-tasting, and a little bit oily. The bones are soft enough to eat when cooked. ^[8]

Culinary uses

• Smelt is usually fried or grilled. ^[7]
• For a recipe for fried smelt fish, check out https://www.kawalingpinoy.com/crispy-fried-smelt-fish/. ^[9]

Nutritional information 

• Smelt is a good source of protein, Omega-3 fatty acids, and contains many minerals and amino acids. ^[10]
• A table of general nutritional information about smelt cooked with dry heat based on rainbow smelt can be found on the right. ^[10]

Seasonal availability 

• Wild-caught surf smelt is usually caught in California from June through September, but availability may vary. ^[5]

Sea cucumbers can expel their guts in order to defend themselves, and they re-grow their organs afterward. ^[4]

Taxonomic description

• As a marine invertebrate in class Holothuroidea, it is related to other echinoderms such as sea urchins and sea stars. ^[1]
• Skeleton is reduced to ossicles in body wall. ^[2]
• Reaches 30-40 cm in length. ^[2]
• Has yellow or brown skin with numerous black-tipped projections called papillae. ^[1]

Distribution

• Found from Baja California, Mexico to Monterey Bay, California between depths of 0-30 m. ^[1]

Life history

• Broadcast spawning is thought to coincide with phytoplankton blooms. ^[1]
• Becomes reproductively mature when its weight exceeds 40 g and begins reproducing at approximately 2 years old. ^[3]
• Spawning season lasts from spring to summer. ^[4]
• Undergoes annual evisceration during October and November, when it discharges the digestive and respiratory organs. After this, it stops feeding for four weeks until the organs regenerate. ^[1,4]
• Reproductive organs are reabsorbed in September - October and regenerate in January. ^[4]
• Larvae float as plankton for 28 days until settling underneath rocks or kelp holdfasts. ^[4]

Habitat

• Lives in benthic habitats ranging from rocky intertidal to soft-bottom. It typically avoids muddy bottoms and areas of high freshwater run-off. ^[1,4]
• Prefers to be on hard substrates and will actively move from soft sand or mud. ^[1,2,4]
• Feeds on detritus (small particles of organic matter) and small organisms living in sediments. ^[1,4]
• When feeding, it disrupts the bottom sediments to keep the upper seafloor soft and creates habitat for other animals. ^[1]
• Provides ecosystem services such as recycling organic matter and filtering or softening bottom sediment. ^[4,6]

Despite being a well-established fishery, sea cucumbers are vulnerable to poaching and illegal fishing. ^[1,6]

Seasonal availability

• Fishing is available year-round. ^[5]

Regulatory and managing authority

• As established by the Marine Life Management Act, the California Fish and Game Commission regulates the fishery, and the California Department of Fish and Wildlife manages this fishery in state waters. ^[8]

Gear type

• Often caught by diving, usually alongside other dive fishers such as sea urchin. ^[2,3]

Status of the fishery

• Thought to be stable, despite little being known about it. ^[2]
• Could be susceptible to overfishing due to its high natural mortality and slow growth rate. ^[6]
• Unknown if the current rate of fishing is sustainable. ^[2]
• Fisheries are vulnerable to illegal, unreported, and unregulated fishing, especially poaching. ^[6]

Potential ecosystem impacts

• Almost exclusively fished by divers, thereby minimizing bycatch, unlike other species of sea cucumbers, which are fished by trawling and have higher rates of bycatch. ^[2,3]
• Populations have been decreasing at fishing sites around the Channel Islands. ^[2,4]
• There was substantial population decline from the 1980s through the 1990s due to lack of regulation but has since begun to recover. ^[5]

Sea cucumbers are mainly used in Asian cuisine and they are considered a delicacy. ^[2]

Edible portion

• Can be eaten whole. ^[2]
• Sometimes just the body wall or gonad is prepared. ^[2]

Description of meat

• Has little to no taste, but soaks up the flavors it is cooked in. ^[2]
• Has a gelatinous texture. ^[2]

Culinary uses

• Often boiled, dried, then salted. ^[2]
• Can also be frozen or pickled. ^[2]
• Usually, this species is sold fresh in California. ^[2]
• Used with flavorful broths or extracts. ^[2]
• Commonly found in Chinese soups or stews. ^[2]
• A braised sea cucumber recipe can be found on kuali. ^[9]

Nutritional information

• Has healthy levels of vitamin A, B1, B2, B3 as well as calcium, magnesium, iron, and zinc. ^[3]
• Has pharmaceutical uses as an anticoagulant, anti-inflammatory, antioxidant, and anti-hypertension. ^[7]
• High in healthy levels of protein and is a low-fat food. ^[3]

Toxicity report

• Non-toxic. ^[3]

Seasonal availability

• Year-round. ^[5]

Musical fish: the white croaker gets its name from the repetitive croaking noise it makes by rasping a muscle against its swim bladder! ^[6]

Taxonomic description

• Is the largest species of croaker (family: Sciaenidae). 
• White seabass emits croaking sounds by hitting the abdominal muscle against the swim bladder. ^[2]
• Is a large, mobile fish with an average size of 9 kg (20 lbs) and just over 1 m (3 ft), but the largest recorded white seabass in California was 42 kg (93 lbs) and 1.5 m (5 ft) long. ^[1,2]
• Blue to gray in color on the back, with a silver belly; and has dark vertical stripes on its back as a juvenile.

Distribution

• Ranges from Magdalena Bay, Baja California, Mexico to the San Francisco area, and in the northern Gulf of California. ^[1,2]
• During the strong El Niño of 1957-1959 (i.e., warm waters), it was found as far north as Juneau, Alaska. ^[2]
• Center of the population seems to be off central Baja California. ^[2]

Life history

• Spawning usually occurs from March to September with a peak in late spring -- early summer. ^[1]
• Broadcast spawners: it releases gametes in the water for fertilization. Release is usually at night to reduce predation on the eggs, which are the largest (1.3 mm or 0.5” diameter) of any croaker on the west coast. ^[1,2]
• The age of maturity is uncertain, but all have probably spawned at least once by age 6 (81 cm or 32’ long) and can live to 20 years. ^[2]

Habitat

• When newly hatched, the seabass inhabits open, shallow coastal waters (4-8 m or 12-30 ft deep), sometimes hanging out in drifting seaweed.
• Juveniles (ages 1-3 yr) may move into protected bays where they use eelgrass beds for cover and feeding grounds; older juveniles are found near piers and jetties with kelp beds nearby.
• Adults use many habitats: rocky reefs, kelp beds, offshore banks or the open ocean. ^[1]
• Can be found travelling in schools or as a solitary individual. ^[1]
• Adults prey on Pacific mackerel, Pacific anchovies, Pacific herring, Pacific sardines, market squid and pelagic red crabs. ^[1,2]
• There are few predators of the white seabass, but they include other fish, sharks, sea lions, and humans. ^[1]
• A mix of human activities (pollution, overfishing and habitat destruction) and natural environmental conditions contributed to the long term decline of this species but spawning in captivity and release of seabass has enhanced populations. ^[1,5]

This fish is typically caught off piers, but it is often not recommended to keep because it can accumulate toxins in its body from pollutants! Always check local signs and regulations before keeping white croaker. ^[3]

Seasonal availability 

• Available year-round. ^[1]

Regulatory and managing authority 

• As established by the Marine Life Management Act, the California Fish and Game Commission regulates the fishery, and the California Department of Fish and Wildlife manages this fishery. ^[13]
• The white croaker population is monitored by the Office of Environmental Health Hazard Assessment due to concerns over pollution accumulation in this fish. ^[3]

Gear type 

• Typically caught using hook and line, but is also caught as bycatch by fisheries using entagling nets, surrounding nets, trawl nets, set longline, and hook and line. ^[3]

Status of the fishery 

• Little information is known about the white croaker population, but a decrease in landings have led to some concern that this species is decreasing in population. ^[3]
• The white croaker fishery is primarily recreational. ^[14]

Potential ecosystem impacts

• Lost gear from hook and line fishing creates marine debris when fishing line is lost, and can entangle other wildlife. ^[3]

California piers will often have signs denoting if white croaker from the area is safe to eat or not. [9]

Edible portions 

• The whole fish is edible. ^[8]

Description of meat

• The meat is mild-flavored and is safe to consume depending on where it is caught. ^[1,9]

Culinary uses

• For a recipe for pan-fried croaker, visit The Spruce Eats. ^[8]

• For a barbequed croaker recipe, visit Dobby's Signature. ^[15]

Nutritional information 

• Nutritional information on 100g of raw Atlantic croaker (Micropogonias undulatus) can be found on the table to the right. ^[7]

Toxicity report 

• Because this fish sometimes congregates around sewer outfalls, it can accumulate toxins that make it unsafe for human consumption. Refer to local guidelines to see if it is safe to eat this fish. ^[1,9]

Seasonal availability

• This fish is available year-round. ^[1]

White seabass is not a seabass, it is a member of the Croaker family so named because the males make croaking noises.

Taxonomic description

• Is the largest species of croaker (family: Sciaenidae). 
• White seabass emits croaking sounds by hitting the abdominal muscle against the swim bladder. ^[2]
• Is a large, mobile fish with an average size of 9 kg (20 lbs) and just over 1 m (3 ft), but the largest recorded white seabass in California was 42 kg (93 lbs) and 1.5 m (5 ft) long. ^[1,2]
• Blue to gray in color on the back, with a silver belly; and has dark vertical stripes on its back as a juvenile.

Distribution

• Ranges from Magdalena Bay, Baja California, Mexico to the San Francisco area, and in the northern Gulf of California. ^[1,2]
• During the strong El Niño of 1957-1959 (i.e., warm waters), it was found as far north as Juneau, Alaska. ^[2]
• Center of the population seems to be off central Baja California. ^[2]

Life history

• Spawning usually occurs from March to September with a peak in late spring -- early summer. ^[1]
• Broadcast spawners: it releases gametes in the water for fertilization. Release is usually at night to reduce predation on the eggs, which are the largest (1.3 mm or 0.5” diameter) of any croaker on the west coast. ^[1,2]
• The age of maturity is uncertain, but all have probably spawned at least once by age 6 (81 cm or 32’ long) and can live to 20 years. ^[2]

Habitat

• When newly hatched, the seabass inhabits open, shallow coastal waters (4-8 m or 12-30 ft deep), sometimes hanging out in drifting seaweed.
• Juveniles (ages 1-3 yr) may move into protected bays where they use eelgrass beds for cover and feeding grounds; older juveniles are found near piers and jetties with kelp beds nearby.
• Adults use many habitats: rocky reefs, kelp beds, offshore banks or the open ocean. ^[1]
• Can be found travelling in schools or as a solitary individual. ^[1]
• Adults prey on Pacific mackerel, Pacific anchovies, Pacific herring, Pacific sardines, market squid and pelagic red crabs. ^[1,2]
• There are few predators of the white seabass, but they include other fish, sharks, sea lions, and humans. ^[1]
• A mix of human activities (pollution, overfishing and habitat destruction) and natural environmental conditions contributed to the long term decline of this species but spawning in captivity and release of seabass has enhanced populations. ^[1,5]

White seabass is the focus species of the Ocean Resources Enhancement and Hatchery Program at the Hubbs-Sea World Research Institute. Since 1983, this program has ben researching ways to enhance populations of white seabass by releasing fish raised in captivity. 

Seasonal availability

• June—March if the optimum yield remains below 1.2 million lbs for the season.

Regulatory and managing authority

• As established by the Marine Life Management Act, the California Fish and Game Commission regulates the fishery, and the California Department of Fish and Wildlife manages this fishery through the White Seabass Fishery Management Plan. ^[3]
• Because this fishery often utilizes drift gillnets, it falls under the jurisdiction of NOAA fisheries under the Marine Mammal Protection Act. ^[10]

Gear type

• Mostly caught by drift gillnets, some hook-and-line. 
• Gear regulations limit bycatch of non-target species & damage to environment (use of purse seine or round haul nets to harvest white seabass is prohibited). ^[1,5]

Status of the fishery

• Stocks are recovering off the California coast after declines in the mid to late 1900s. ^[3]
• Relatively resilient to fishing pressure given young maturity age, high fecundity, & a fishing season that is sensitive to this fish's breeding season. 
• Stocks are not currently overfished, but are monitored. ^[1]
• Monterey Bay Aquarium’s Seafood Watch classifies this fish as a 'good alternative'. ^[4]

Potential ecosystem impacts

• Hook-and-line & drift gillnets don’t contact the seafloor, but weighted set gillnets can damage seafloor.
• Bycatch of non-target species is minimal due to gear regulations.

Because white seabass is so firm, it adapts well to almost any cooking method. In particular, recipes for true sea bass or grouper can be used for this fish.

Edible portions

• Sold fresh as steaks, fillets, or whole.  

Description of meat

• Low-fat fish with a mild flavor.
• White seabass is known for its firm, meaty texture.
• The meat has thick, large, white flakes.

Culinary uses

• To prepare fresh filets for cooking, cut the fillet down the middle and trim off the dark “blood line”. ^[9]
• May be kept frozen.
• Typical cooking methods include grill, sear, bake, broil, or sauté, it may also be steamed or poached but is firm enough where these methods aren’t necessary.
• For cooking tips, visit Youtube. ^[9]
• For recipe suggestions, visit Yummly. ^[8]

Nutritional information  

• Information is provided for mixed species, raw. ^[6]

Toxicity report

• There are no known contaminants. ^[4]

Seasonal availability

• It is available in San Diego from June–March. ^[7]

This fish can live up to 73 years old!

Taxonomic description

• Has a large head and eyes with a long body that tapers to a point. It averages 46-65 cm (18-26 inches) in length and has a small chin barbel. It has a short, pointed snout. ^[1]
• Gray to grayish brown when young, and turns a dark brown color in adulthood. ^[1]
• Has a large gas bladder that expands and is usually everted when hauled to the surface. ^[19]

Distribution

• Found in deep waters ranging 300-3,700m deep off coasts all along the North Pacific, from northern Japan to the Bering seas and as far south as northern Mexico. ^[1]

Life history

• Far-ranging scavenger that typically feeds on decaying material and other benthic organisms like small fish, krill, prawns, amphipods, and cephalopods. ^[1,2]
• Spawning occurs throughout the year, but in coasts off southern California spawning peaks between late winter and early summer. Further north off Point Conception, heaviest spawning may occur earlier. ^[19]
• The Pacific Grenadier expends energy very slowly and takes a long time to grow and reproduce. ^[4]

Habitat

• Spends its life on the sea floor, scavenging for food. Grenadier have even been observed in extreme low-oxygen environments that would be deadly for other fishes! ^[1,5]
• Capable of traveling long distances while scavenging. One was even found far away from its typical range in the South Atlantic! ^[2,6]

Once considered an undesirable fish, the Pacific Grenadier has gained some acceptance in the domestic market but is usually not targeted by fisheries.

Seasonal availability 

• Seasonal availability for recreational fishing depends on the regional management authority. Refer to your local management area's rules to see when fishing for Pacific Grenadier is allowed. ^[7]
• Landed commercially throughout the year, but landings tend to decrease during July to September. ^[20]

Regulatory and managing authority ​

• Managed federally by the NOAA fisheries and, as established by the Magnuson-Stevens Act, the Pacific Fishery Management Council (PFMC) through the Pacific Coast Groundfish Fishery Management Plan (FMP), where it is listed as an Ecosystem Component Species. ^[21]
• As established by the Marine Life Management Act, the California Fish and Game Commission (CFGC) regulates the fishery in state waters, and the California Department of Fish and Wildlife (CDFW) manages this fishery. ^[22,23]
• The California Groundfish Collective combines input from the industry and government entities to inform regulatory and management measures for this fishery. ^[24]

Gear type

• Most grenadier is caught by groundfish fisheries, especially in trawl and non-sablefish endorsed longline fisheries. ^[8]
• A variety of gear is used including bottom trawl, longline, pot, and hook and line, but trawl is the most common. ^[8]

Status of fishery 

• Usually caught as bycatch by fisheries targeting other species, and is typically discarded. Most Pacific Grenadier is consumed domestically. ^[8]
• Considered a 'Good Alternative' by Seafood Watch. ^[8]
• Although stocks have not been fully assessed, fishing mortality is very low relative to overfishing limits. ^[8]

Potential ecosystem impacts

• The use of bottom-tending gear like trawls has the potential to seriously damage seafloor habitat. ^[8]
• There is concern that this species is vulnerable to overfishing due to its low fecundity and slow growth. ^[4]

Pacific Grenadier can be used to make surimi, the fish paste used for imitation crab and other fish cake products!ased. 

Edible portions 

• Typically only the filet is consumed. ^[9]

Description of meat 

• Filets are light pink when raw. When cooked, it turns white, has a mild and slightly sweet taste and a firm, flaky texture. ^[9,19]

Culinary uses

• Grenadier can be fried, baked, roasted or broiled. ^[9]
• In Japan, this fish is sometimes used for surimi, which is used to make imitation crab sticks and other fish cake products. ^[10]
• For a Chinese fish paste recipe using white fish, visit Red Cook. ^[11] 
• For a recipe for grenadier with olive and leeks, visit Cooking with Amy. ^[25]

Nutritional information 

• Nutritional informaton provided is based on information for blue grenadier, a similar fish. ^[12] 

Toxicity report

• There is some concern about mercury levels in grenadier as a deep-sea fish, but more studies are needed to understand the impact of mercury in this fish. ^[13,14]

Seasonal availability 

• Available year-round in California. ^[9]

The Pacific common thresher shark is a combative hunter that uses its tail to stun its prey, like mackerel.

Taxonomic description

• Easily recognized by a long sickle-shaped tail fin that measures up to half the span of its body. Other fins are usually a darker color and may have white dots on the tips. ^[1]
• Has a white underside, lighter-colored sides, and a variety of other colors on its back and under the snout. ^[1]
• At around 5 years old it can grow up to 5 feet in length and grow to about 18 feet on average at full maturation. ^[5]

Distribution

• Found in warm, temperate waters throughout the Indian, Atlantic, Mediterranean, and Pacific oceans. ^[2]
• Off the western coast of southern California to Baja California, adults generally follow temperate waters. Adults are noted near Mexico in January, migrate north toward Washington in late summer, then drift south toward southern California by fall. ^[2,5]

Life history

• Can live up to 50 years. ^[1]
• Males are sexually mature at about 6 years old and 8-11 ft long, and females are mature at about 5 years old and up to 9 ft long. ^[1]
• Eggs are fertilized around midsummer and develop inside females for about 9 months. Then females give birth to 2-4 live pups around spring. ^[5]

Habitat

• Adults remain offshore at no more than 200 miles from the coast while pups can be found in shallow, coastal regions. ^[3]
• Prey includes anchovy, herring, Pacifc sardine, mackerel, Pacific hake, lancetfish, squids, octopus, shrimp, pelagic red crab, lanternfish, and Pacific salmon. ^[2]
• Predators of thresher shark include larger sharks and killer whales. ^[3]

Thresher sharks are usually caught by mouth-hooking and drift gillnets.

Seasonal availability

• Fishing is year-round but restricted when quota is reached. ^[1]
• As it is widely distributed it is often caught as bycatch in fisheries worldwide. ^[1]

Regulatory and managing authority

• Internationally overseen by the Inter-American Tropical Tuna Commission (IATTC) and the Western and Central Pacific Fisheries Commission (WCPFC). ^[5]
• Along the Pacific West Coast, the fishery is overseen by NOAA fisheries and, as established by the Magnuson-Stevens Act, the Pacific Fishery Management Council  through the West Coast Highly Migratory Species Fisheries Management Plan. ^[5]
• As established by the Marine Life Management Act, the California Department of Fish and Wildlife (CDFW) collects data on the thresher shark fishery through the Pelagic Fisheries and Ecosystems Program. ^[9,10] 

Gear type

• Circle hooks are recommended for anglers as it is less dangerous and not as prone to accidental catch. ^[4]
• Various mouth-hooking techniques used. ^[4]
• Drift gillnets are used. ^[5]

Status of the fishery

• Not overfished and not at risk of overfishing as of 2018. ^[5]

Potential ecosystem impacts

• Habitat not at risk because the drift gillnets used to harvest are used in the water column such that they do not disturb the ocean floor. ^[1]
• Bycatch from drift gillnets are a concern, as protected marine mammals and other species may be caught as bycatch. ^[5]

Thresher sharks were replaced by swordfish as drift gillnet fisheries' primary target species, as prices for swordfish increased. 

Edible portions

• The meat is typically preferred over fins. ^[7]

Description of meat

• Thresher shark has a mild flavor, and is firm and dense with a meaty texture. ^[1]
• It is white or light-colored with pink blood line when raw. ^[1]

Culinary uses

• Thresher shark can be broiled or grilled. ^[7]
• For a grilled thresher shark recipe, visit The Stay Home Chef. ^[11]
• For a fried shark recipe for Trinidad Bake and Shark, visit CaribbeanPot.com. ^[12]

Nutritional information

• Nutrition facts table for raw thresher shark (right). ^[5,6] 

Toxicity report

• Although it is exposed to domoic acid (DA) through its diet of sardines, mackerel, anchovies, and squid, it does not seem to have levels that are toxic to humans. ^[8]

Seasonal availability

• Year-round. ^[5]

Bonito populations fluctuate in accordance with the warm/cold water periods associated with the Pacific Decadal Oscillation.

Taxonomic description

• Head is pointed and conical with a large mouth.
• Has a compressed body with slanted dark stripes on their backs and upper sides.
• Lower jaw has 14-25 teeth, and is moderately large.
• Reaches 79-102 cm (31-40 in) in length and can weigh up to 11 kg (24 pounds). ^[4]
• Characterized by a large spleen and lack of swim bladder. ^[7]
• Was formerly considered subspecies of Sarda chiliensis. ^[18]

Distribution

• Ranges from the Pacific Ocean from the coast of Alaska all the way down to the tip of Baja California, Mexico. ^[9]

Life history

• Reaches sexual maturity at the age of 2 and have a maximum lifespan of 6 years. ^[2]
• Spawning generally occurs from late January until May. ^[11]

Habitat

• Bonito is a pelagic fish that lives 80-200 meters (262-328 ft.) deep, migrating farther offshore as it grows older.
• Eats fish (such as sardines and anchovies) as well as squid. ^[3]
• Predators of bonito are larger fish such as tuna, bonito also prey on each other as well. ^[1]

Fishing for bonito occurs offshore in 300-600 feet of water.

Seasonal availability

• Fishing is allowed year-round, but most catch is landed from June-November. ^[3]

Regulatory and managing authority

• As established by the Marine Life Management Act, the California Department of Fish and Wildlife (CDFW) collects data on and manages this fishery. ^[2,15]

Gear type

• Mostly taken by purse seine, but are also caught by gill nets, trawl, and hook and line. ^[2,8]

Status of the fishery

• Currently, bonito is placed in the category of least concern because the catch per year has decreased significantly since the 1990s due to increased regulation and decreased market demand.
• Catch peaked in 1966 with 4.6 million fish declining with a loss of 659,000 in the 1990s. ^[3]
• In 2014, 70,982 pounds (32,196 kg.) of Pacific Bonito were caught in California. ^[6]

Potential ecosystem impacts

• Purse seines are non-selective, which poses risks to non-target species.  ^[12]

Bonito is sometimes dried, fermented, and smoked to make bonito flakes, or Katsuobushi, in Japanese cuisin

Edible portions

• Can be eaten whole. ^[4] 

Description of meat 

• Meat is deep red to pink, soft with a fishy smell but a bold and flavorful taste. ^[14]

Culinary uses

• Available whole, as filets, or steaks. 
• Should be bled and put on ice immediately after catching, and bloodlines should be removed. ^[14]
• Generally brined prior to cooking. ^[5]
• For a Japanese simmered bonito recipe, visit Recipe Tin Japan. ^[16]
• For recipe for grilled bonito, visit Greedy Gourmet. ^[17]

Nutritional information 

• For fresh Bonito, there are 5 calories per 129 serving (100 g) and 28 grams of protein.  ^[13]

Toxicity report

• As with other top predators, may contain high mercury levels; follow consumer guidelines especially for pregnant women and children. ^[10]

Seasonal availability

• Available year round.