Found as deep as 550 m (1800 ft) and can weigh up to 450 kg (990 lbs)!

Taxonomic description

• Body is streamlined and black or blue with grey-green iridescence; underside has spots of silver or grey, which appear as bands; second dorsal to tail fins are yellow with black edges. ^[1]
• Tip of the pectoral fin does not reach the front of the second dorsal fin and has a lunate tail. ^[1]
• Averages 1.5 m (4 ft 11 in), in length and weights around 60 kg (130 lbs), with record length of 3 m (9 ft 8 in), and weight of 450 kg (900 lbs)! ^[1]

Distribution

• Primarily found in sub-tropical and temperate Pacific Ocean between 20-50 degrees North; also in tropical waters off New Zealand in the Tasman Sea. ^[3]

Life history

• Spawns from mid-April to June, in the Sea of Japan and the southwestern North Pacific Ocean, during this time the females produce up to 10 million eggs a year. ^[1]
• When young, it migrates over 8,000 km (5,000 mi) from the Sea of Japan to the coast of California to feed and grow for several years. ^[9]
• Travels up and down the California coast between Washington and Mexico until about the age of 7 when it returns to the coast of Japan to spawn. ^[9]
• Matures at around 5 years and has a life expectancy of 26 years; average lifespan is 15 years. ^[1]

Habitat

• Pelagic; as one of the fastest fish in the ocean, it travels in large schools in open-water, coastal sea or near seamounts. ^[3,1]
• Starts off its larval stage by selectively eating tiny copepods, and eventually moves up the food chain to be a generalist predator who eats a variety of prey, including squid, anchovies, and even crustaceans! ^[4]
• Predators of this fish include, sharks, orcas, and pilot whales; it also faces human fishing pressure which is of particular concern when targeted in spawning areas. ^[1]
• Migration and spawning patterns are affected by increasing ocean temperatures, acidification, and nitrate levels; and decreased dissolved oxygen concentrations and trophic production associated with climate change. ^[4]

Commercial bluefin tuna fishing usually utilizes the purse seine method, which uses floating objects to attract schools of tuna.

Seasonal availability

• Mostly caught from May to October, but also available year-round ^[10]

Regulatory and managing authority

• Internationally overseen by the Inter-American Tropical Tuna Commission (IATTC) and the Western and Central Pacific Fisheries Commission (WCPFC). ^[10]
• 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. ^[10]
• As established by the Marine Life Management Act, the California Department of Fish and Wildlife (CDFW) collects data on this fishery through the Pelagic Fisheries and Ecosystems Program. ^[19,20]

Gear type

• Primarily caught by purse seines. ^[6]
• Fishing gear is selective and allows for the live release of any unintentionally caught species. ^[1]

Status of the fishery

• Declared overfished and subject to overfishing by NOAA; overall decrease in population size since the 1950s; recently assessed at less than 6% of historic levels. ^[7,8]
• There is some controversy over whether or not this species is under threat of extinction, as the IUCN listed this species as 'Vulnerable' in 2014, while a 2017 NOAA study declared the species to be of low risk for extinction. ^[4,7,8]
• Due to concerns about overfishing, regulations now require a permit to harvest, annual quotas or subquotas, gear restrictions, time and/or area closures, and minimum size limits. ^[3,1]
• Bluefin tuna aquaculture has started in other regions, but not in California. ^[13]

Potential ecosystem impacts

• Fishery is subject to risks of bycatch associated with purse seine and longline gear types. ^[6,12]
• Currently, the impact of overfishing and aquaculture for this species on the pelagic food web is not well understood. [13]

Pacific bluefin tuna is typically eaten raw in sushi and sashimi.

Edible portions

• Similar to beef, different cuts of bluefin tuna meat have different names and prices. Because bluefin tuna consumption originated in Japan, these names are in Japanese. ^[14]
• The more common and lower-valued cuts are called akami, while the more expensive, fattier cuts are called toro. The most well-known cuts are otoro and chutoro, which come from the lower belly to the head and the belly at the center and rear, respectively. ^[14] 

Description of meat

• Bluefin tuna is a deep red color when raw, has a high fat content, and has the firmness and appearance of beef steaks. ^[10,14]

Culinary uses 

• Typically served raw in sushi and sashimi, and cooking is generally not advised. ^[10]

Nutritional information 

• Considered an oily fish when raw, and is a good source of protein, thiamin, selenium, vitamin B6, and omega-3 fatty acids. ^[10]
• Nutritional information for 100g raw bluefin tuna on table. ^[10]

Seasonal availability 

• This fish is available year-round, but most are caught in between May and October. ^[10]

The Olympia oyster is the only oyster that is native to the west coast of North America!

Taxonomic description

• Color ranges from white to purplish black with stripes of yellow or purplish brown. The inside of the shell is white to olive-green. ^[1]
• Often reaches 6-8 cm (2.4-3.1 inches) in length and 2.5-3.5 cm (0.90-1.3 inches) thick. ^[1]
• Shell shape is variable, often forming to the shape of the surface on which it grew. ^[1]

Distribution

• Found on the west coast of North America, from southern Alaska to Baja California, Mexico. ^[1,2,3]

Life history

• Spawning is triggered by water temperature of 16-18C (60-64F) and can occur 1-2 times per year between spring and fall. ^[1]
• Fertilized eggs develop in the female mantle. ^[1]
• An average brood of larvae is between 250,000-300,000.
• The maximum age for this oyster is unknown.

Habitat

• Lives in estuaries, sounds, tidal channels, and bays.
• As a filter feeder, eats microscopic algae and plankton. ^[1]
• Many predators including birds, rays, and rock crabs.
• Sensitive to water temperature changes, but can tolerate short exposure to changes in salinity. ^[1]
• A large amount of its natural habitat has been removed to due urban development and pollution. ^[2]

During World War II, the U.S. military contracted with Washington oyster growers to provide oyster meats as source of nutritious protein for soldiers.

Seasonal availability

• Shellfish farms often provide year round availability.

Regulatory and managing authority

• Marine aquaculture in California is overseen by a number of federal and state agencies the specifics of which depend upon the location of the facility (land, state waters, federal waters) and type(s) of species grown. These agencies include but are not limited to NOAA, for oversight in federal waters, California State Lands Commission, for oversight in coastal waters and land, and California Department of Fish and Wildlife for registration. ^[14]
• A State Aquaculture Coordinator provides guidance on permits, registrations, and consultations, which are required for all commercial aquaculture. ^[14]
• On public and private lands, aquaculture must follow regulations regarding water discharge, which involves multiple management agencies. ^[14]
• The California Department of Public Health is involved in growing, harvesting, and selling molluscan shellfish and seaweeds. ^[14]
• The California Department of Fish and Wildlife, NOAA, and Sea Grant is currently working to restore native Olympia oyster habitat in Northern California. ^[4]
• The Permit Guide to Aquaculture in California is available at https://permits.aquaculturematters.ca.gov/Permit-Guide#454735-california-department-of-public-health. ^[14]

Gear type

• Oyster farming in the U.S. began in 1890s in Puget Sound tidelands. ^[1]
• Grown using on-bottom, off-bottom, or suspended culture methods. ^[8]
• Standard marketable size of an Olympia oyster is about the size of a silver dollar (3.5-4 cm). ^[1]

Status of the fishery

• Hstorically has been a part of Indigenous People's diets in the Northwest Pacific region. ^[1]
• Production peaked from 1890s to 1900 but greatly declined after due to pollution and over harvesting. ^[1]
• Larger, faster growing species, like the Pacific Oyster from Japan, continue to dominate oyster farming in the U.S. ^[5]
• It takes 3-4 years for an Olympia oyster to reach market size. ^[1,5]
• A growing interested in the local food movement has increased interest in the Olympia oyster. ^[7]

Potential ecosystem impacts

• Oyster farms have minimal impacts on local ecosystems. ^[6]
• Oyster beds provide many ecosystem benefits such as: habitat for other species, improved water quality, biodiversity support, reduced shoreline erosion, and enhanced restoration projects. ^[3]
• Monterey Bay Aquarium’s Seafood Watch classifies farmed oysters as three of its “Best Choices” for seafood options. ^[6]

Olympia oyster was very popular in the 1800s during the Gold Rush. Mark Twain loved them so much he put them on his “fantasy menu” along with his other favorite foods.

Edible portions

• Everything but the shell is edible and is typically prepared.
• Oyster shells should always be tightly closed prior to preparation. ^[9]

Description of meat 

• Olympia oysters have a bright, earthy, coppery taste which is sometimes described as peppery. ^[10]

Culinary uses

• Local Olympia oyster is often available fresh from the farm.
• Shucking the shell is manageable. Instructions can be found in multiple online resources.^[12]
• Olympia oysters can prepared many ways: Freshly on the half shell, fried, steamed, smoked, in soups and stew, and more. ^[10]

Toxicity Report

• Consumption of raw oysters may lead to vibriosis, a bacterial infection. To avoid this, it is recommended to look for oysters from reputable sources and restaurants. ^[13]

Nutritional information  

• It is low calorie, easier to digest than red meat, and high in vitamins. ^[11]
• Nutritional information for 3 oz of Pacific Oyster, a similar species, is shown in the table. ^[15]

When anchovies swim with their mouths open, they are feeding on plankton in the water.

Taxonomic description

• Small and thin- typically grow up to seven inches. ^{[1, 2, 3]}
• Has a large mouth and a long, protruding snout. ^[1,2]
• Blue-green color on top, and lustrous silver below. ^[1,2,4]
• Has a silver stripe along its side in adulthood. ^[1,2]

Distribution

• Found along the West Coast of North America from British Columbia down to the Baja California, Mexico, as well as the Gulf of California. ^{[4, 5]}
• In the United States, this species is subdivided into two populations, one sub-population off of Oregon and Washington and the other ranging from California to Baja, California. ^[1,2]

Life history

• Has a short life cycle- can spawn at two years and live four to seven years. ^[1,2,4]
• Naturally high mortality rate, 45-55% of populations die of natural causes a year. ^[1,2]
• Spawns year-round, but most frequently in the winter and spring. ^[2,4,6]
• The eggs are released in batches every 7-10 days, and hatching depends on the temperature of the water- typically between 2-4 days. ^[2,4]
• This species fertilizes through broadcast spawning. ^[4]

Habitat

• Lives in pelagic areas, usually within 30km from the shore. ^[6]
• Is a critical aspect of the food web. ^[1,4]
  • Serves as food for many species of fish, marine mammals, and birds. ^[4]
  • Hosts endoparasites. ^[4]
• For protection against predators, this species forms schools. ^[4]
• Though it is a filter feeder, it uses scent to find prey. ^[8] 
  • A study has concluded that it can mistake the smell of plastics smells for food. ^[8]

A large distribution helps to stabilize the anchovy population. 

Seasonal availability

• Available year-round. ^[1]

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 Coastal Pelagic Species Fishery Management Plan (CPSFMP). ^[1]
• 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) collects data and helps enforce FMP management rules for this fishery through the Pelagic Fisheries and Ecosystems Program. ^[12,14]
• The California Wetfish Producers Association combines input from the industry and government entities to inform regulatory and management measures for this fishery. ^[13]

Gear type

• Predominantly caught with purse seines, but also with lampara nets. ^[6,9]

Status of the fishery

• Population levels are unknown, but thought to be abundant. ^[1,4]
• Stock assessments are not done on subpopulations, but data to help monitor populations has been collected. ^[1]
• Both northern and central sub-populations have defined overfishing limits. ^[1]
• Population is considered to be stable and of least concern by IUCN Red List. ^[4,6]
• Its large distribution, including in Marine Protected Areas, mitigates threat. ^[6]

Potential ecosystem impacts

• Because the gear uses functions near the surface, there is minimal habitat destruction. ^[1]

Anchovies can mistake the smell of plastic for food, which can in turn be harmful for human consumption.

Edible portions

• The entire body can be eaten after removing the head and guts. ^[7]
• The bones are also edible. ^[7]

Description of meat

• Fresh anchovies are soft, canned anchovies are firm. ^[2]
• The color of the meat depends on the way it is being used:
  • Due to salt-curing, canned anchovies are light red. ^[2]
  • Fresh is gray when raw, off-white when cooked. ^[2]

Culinary uses

• Can be eaten fresh, but is most commonly preserved in cans or jars. ^[10,11] 
• Commonly used in sauces and dressings, such as Caesar salad dressing. ^[10]
• Can be easily fried, as shown above. ^[7]
• Recipe ideas can be found on FoodNetwork. ^[11]

Nutritional information 

• Nutrition facts given are for a 100-gram serving. ^[2]
• Good source of calcium, iron, niacin, phosphorus, and selenium. ^[2]
• High in cholesterol. ^[2]

Toxicity report

• Because anchovies are filter feeders, it is important to make sure the guts are removed, and the fish is rinsed before cooking. ^[7]
• Microplastics contaminating anchovies' diet may also have impacts on human consumption. ^[8]

Seasonal availability

• Year round. ^[2]

The fish’s bright yellow and turquoise pigmentation fades shortly after death.

Taxonomic description

• Has an elongated body, 30.5-38 cm (12-15 inches) in length and usually weighs less than 3.6 kg (8 lbs), but can be up to 102 cm (40 in) long and 6.0 kg (13 lbs). ^[12]
• Light brown color with white underbelly; turquoise and yellow pectoral fins and yellow dorsal fin.  

Distribution

• Endemic to the Eastern Pacific, from British Columbia to Peru, though most commonly located near offshore islands and banks off the California coast, from Point Conception (Santa Barbara County) to Baja California, Mexico. ^[2]  
• The nature of its migratory patterns remains uncertain, though similar to yellowtail or bonito they exhibit a northward migration from their Baja California spawning grounds that is likely facilitated by currents. ^[12]

Life history

• Matures at 3-5 years and can live to 13 years old. ^[12]
• Cool waters likely inhibit recruitment success, ^[12] so spawning and most recruitment generally occur off Baja California, except during warm years when it occurs off Southern California. ^[2]
• Prolonged spawning season lasts from late autumn to early spring. ^[12]
• External fertilization, resulting in pelagic eggs and larvae. ^[1]
• Shows greater development (e.g., spination) in early life stages than most other ray-finned fish. ^[1]
• Solitary—it does not form monogamous or polygamous mating arrangements. ^[6]

Habitat

• Inhabits rocky reef habitat, from depths of about 3 to 150 meters. ^[5]
• Takes refuge in rocky reefs and nearby kelp beds at night, but may traverse deeper waters during the daytime to feed. ^[2]
• Diet consists of small invertebrates and fish, including crabs, shrimp, large krill, squid, anchovies, and lanternfish. ^[2]
• Predators include giant sea bass, tope sharks, and California sea lions, among other things. ^[2]
• Six metazoan parasite species have been identified that inhibit the ocean whitefish's digestive and respiratory function. ^[11]

One of the best places to fish for ocean whitefish commercially is the Channel Islands!

Seasonal availability

• No seasonal commercial fishing restrictions on this species. ^[9]

Regulatory and managing authority

• As this fish is caught as bycatch for the groundfish fishery, it is managed by NOAA fisheries. ^[3]
• 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. ^[13]
• As it is not a commercially targeted species, there are currently no formal management plans in place but this fishery is monitored. ^[3]

Gear type

• Primarily caught with hook and line, but is also caught with longline (lines with multiple hooks), pot (wire traps), and gillnets (vertical netting) by fishermen seeking groundfish. ^[9]

Status of the fishery

• Popular sport catch and marginally popular commercially. No overfishing concern— commercial catch has not surpassed 22,680 kg since 1994 ^[12]. Extinction risk throughout its range is of least concern. ^[5]
• As of the early 2000s, the size of the population off California and Baja California was uncertain. ^[12]
• No whitefish-specific regulations for commercial harvest, but minimum trawl mesh size limits and use of biodegradable gear components help protect the fishery’s juvenile populations and “inactivate” gear lost at sea. ^[9]
• The PFMC works with NOAA to identify and describe essential fish habitat for each species in the groundfish fishery, and supports the creation of ecosystem models that help ensure the fishery’s sustainability. ^[9]

Potential ecosystem impacts

• PFMC identifies three ways to minimize ecosystem impacts: gear modifications, area closures, and overall reduction of fishing effort. Gear restrictions or closures in regions of particular ecological importance, as defined by factors such as substrate type, topography, and presence of biogenic habitat, help to minimize ecosystem disturbance. ^[9] 

The diet of individuals feeding within kelp beds may confer a bitter taste to the flesh, though most have an attractive flavor.

Edible portions

• Meat (muscle) from along whole body. Head, fins, and skin may be used in stock. ^[7]

Description of meat    

• Lean and flaky meat with mild flavor. ^[7]

Culinary uses

• Most commonly available fresh— whole and as filets. ^[7]
• See Clove Garden for prep instructions and recommendations. ^[7]
• This fish may be cooked whole, filets can be prepared baked, grilled, pan-fried, poached; its mild flavor makes its uses versatile. ^[7]
• For a West African fish stew recipe that can utilize this fish, visit Jayne Rain. ^[14]
• For an Ecuadorian fish with coconut sauce recipe, visit Laylita's Recipes. ^[15]

Nutritional information 

• Nutritional information for 100g of ocean whitefish is available here. ^[8]

Toxicity report

• No toxins known, FDA recommends 2-3 servings per week of whitefish for pregnant women and children. ^[4]

Seasonal availability

• Year round.

Nature’s bungee cords! Byssus threads, which mussels use to attach themselves to rocks, are stretchy but also strong so are being explored for uses such as body armor, architectural engineering, and surgical sutures.

Taxonomic description

• Also known as the black mussel because the shell can be dark blue or brown to an almost black color, relatively smooth.
• The two shells are equal, each with a rounded and a slightly bent edge. 
• Grows up to 15 cm (6”) but is typically found to grow between 5-8 cm (2-3”). ^[2]

Distribution

• Native to the Mediterranean coastline, but is found around the world due to unintentional transport of the larvae and adults in ballast water and hull fouling communities of ships traveling overseas for shipping and trade; and intentional introductions for aquaculture. ^[2]

Life history

• Fast growing with high reproductive output.
• Can attain 7 cm within its first year at favorable sites. ^[2] 
• Can reproduce multiple times per year and reach sexual maturity in 1-2 years.
• Reproduces through broadcast spawning, or releasing gametes into the water column. ^[1]
• Fertilized eggs develop into free-swimming larvae, which then attach to rocks.

Habitat

• Found mostly on temperate sheltered and exposed rocky shores; attaches to rocks using byssal threads.
• Extremely tolerant to environmental changes. ^[2]
• Mostly found in the intertidal zone where there are intermediate levels of wave exposure. ^[2]
• Able to hybridize with sister taxa, including M. trossulus (bay mussel) which is native in California.
• Feeds by filtering particles through gills.
• Main predators include sea stars & gulls.

New aquaculture technology involves producing triploid or tetraploid mussels which are functionally sterile, thereby eliminating the risk of wild populations establishing. 

Seasonal availability

• Available year-round.

Regulatory and managing authority

• Marine aquaculture in California is overseen by a number of federal and state agencies the specifics of which depend upon the location of the facility (land, state waters, federal waters) and type(s) of species grown. These agencies include but are not limited to NOAA, for oversight in federal waters, California State Lands Commission, for oversight in coastal waters and land, and California Department of Fish and Wildlife for registration. ^[11]
• A State Aquaculture Coordinator provides guidance on permits, registrations, and consultations, which are required for all commercial aquaculture. ^[11]
• On public and private lands, aquaculture must follow regulations regarding water discharge, which involves multiple management agencies. ^[11]
• The California Department of Public Health is involved in growing, harvesting, and selling molluscan shellfish and seaweeds. ^[11]
• The Permit Guide to Aquaculture in California is available at https://permits.aquaculturematters.ca.gov/Permit-Guide#454735-california-department-of-public-health. ^[11]

Gear type

• Grown off bottom in the water column on vertical lines of rope supported by buoys. When it is time to harvest, ropes are lifted using booms over a boat deck and the mussel is collected. ^[4]
• No fertilizers, chemicals or antibiotics added-food is naturally occurring phytoplankton.

Status of the fishery

• Most U.S. farms collect mussel larvae from wild populations and transfer them to the farm for grow-out to adults. ^[6] This has little effect on wild populations due to the mussel’s high reproductive rates.
• Recent technology has allowed culturing of larvae on the farm. ^[3]

Potential ecosystem impacts

• Aquaculture reduces the pressure on local natural populations and limits the need for imported seafood.
• The presence of mussel and racks create habitat for marine plants and animals, and improve water quality by the mussel filtering algae and particulates. Some benthic disturbance results from shading and organic accumulations beneath racks. ^[5]
• As it is tolerant of a wide-range of conditions, it can survive in many non-native coastal ecosystems if released as larvae or adults. ^[5,8] 

Pale white mussel meat indicates a male, and a warmer, more orangey color indicates a female.

Edible portions

• Entire contents of the shell.

Culinary uses

• Best fresh, but may be frozen.
• It is generally cooked whole, for example, steamed until the shell opens. 
• Add mussel to a pan containing ingredients like olive oil, garlic, lemon, wine, and red peppers, over medium heat. Once open and cooked, it’s ready to eat!
• For recipe ideas using Mediterranean mussels, visit Yummly. ^[10]

Description of meat 

• This species is much meatier than most other mussels.
• Has a delicate flavor with a rich, buttery texture. 

Nutritional information  

• Nutritional information for 100g of raw mussel can be found on the table to the right. ^[7,9]

Toxicity report

• Farmed mussels are controlled and monitored for safety with no reported contaminants.
• Collecting mussels from local bays is not recommended; biotoxin levels are often unmonitored and depend on quickly fluctuating water quality and algal blooms of the bay. Many of these toxins cannot be cleared with freezing or cooking. ^[9]

Seasonal availability

• Available farm fresh in San Diego year-round. ^[8]

The egg cases released by the female are made up of several layers of protein between which bacteria grow and serve as protection against fungal infection.

Taxonomic description

• Small open ocean mollusk possessing eight arms and two longer tentacles used for mating and prey capture. ^[1]
• Mix of iridescent white and purple, but can change colors in response to the environment. ^[1]
• Swims backwards through the water,  propelled by valves near the head. ^[1]
• Produces “ink,” a dark pigment released into the water to divert the attention of predators. ^[2]
• Reaches lengths of 30cm (12in). ^[2]

Distribution

• Ranges from southeastern Alaska to Bahia Asunción in Baja California, Mexico. ^[2]
• Most abundant through Punta Eugenia in Baja California, and Monterey Bay, California. ^[1]

Life history

• After mating, females release egg cases which are attached to the seafloor.
• Each case contains 200 to 300 eggs. ^[2]
• Larval squid hatch after 3-5 weeks. ^[2]
• Spawning occurs April – November in Northern California, and October – May in Southern California. ^[3]
• Reaches maturity six months after hatching. ^[4]
• Has a short life span, living an average of 188 days, 300 at most, and dying shortly after spawning. ^[4]

Habitat

• Found offshore, except during spawning which occurs in the near shore coastal waters. ^[2]
• Can be found in the water column from the surface to 792m (2,600ft) depths. ^[1]
• Is migratory, and forms massive schools. ^[1]
• Feeds on small crustaceans, fish and other squid. ^[2]
• Prey for marine mammals and large pelagic fish. ^[2]

Southern California, mainly around the Channel Islands, comprises 90% of squid landings!

Seasonal availability

• Available in San Diego from Sept-March. ^[5]

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 Coastal Pelagic Species Fishery Management Plan (CPSFMP). ^[8]
• 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) collects data and helps enforce FMP management rules for this fishery through the Pelagic Fisheries and Ecosystems Program. ^[5,8]
• The California Wetfish Producers Association combines input from the industry and government entities to inform regulatory and management measures for this fishery. ^[9]

Status of the fishery

• Sensitive to water temperatures – catch decreases with warming in El Niño years, increases with cooler waters of La Niña. ^[6]
• Was the largest California commercial fishery by volume in 1993 with 47,100 tons landed. ^[3]
• Became most valuable California fishery resource by 1996 at $33.3 million. ^[3]
• Demand for squid is largely dictated by overseas markets.
• The entire stock replaces itself semi-annually even in the absence of fishing, and is able to recover from drastic decreases in the population. ^[3]

Gear type

• Purse seine nets are laid out by seiner vessels to encircle and haul spawning schools.
• Brail vessels use hydraulic dip nets.
• Use of lights to attract squid to the surface is legal throughout California

Potential ecosystem impacts

• Attractant lights can disturb nesting seabirds; to circumvent this, wattage is limited and lights are shielded. ^[1]
• Haul chains and bottoms of purse-seines can scrape and drag against the seafloor, damaging the benthic ecosystem. ^[5,6]
• Bycatch is minimal, and is mostly composed of sardine, anchovy, or mackerel, but can occasionally include squid egg cases from the seafloor if nets are drawn in shallower waters. ^[1,6]
• The observed decrease in average length and weight of market squid (1999-2007) could affect population resilience as female fecundity increases with size. ^[3]

If overcooked, market squid has been said to taste "like a rubber band." If cooked properly, the meat is nutty, sweet, and delicate.

Edible portions

• The arms (tentacles), mantle (tube), and fins (wings) are all edible. ^[1]

Description of meat

• Raw squid should be moist, shiny, and ivory colored. ^[1]
• Once cooked, the meat turns white and has a mild, slightly sweet taste. ^[1]

Culinary uses 

• Can be thawed and then refrozen without damaging the meat. ^[7]
• Clean as much as possible before cooking, making sure to remove the cartilage inside the mantle.
• Gently rubbing the body of the squid with your thumbs will remove the thin layer of skin. ^[7]
• Common recipes feature the squid in pasta dishes, soups and stews.
• For a Lebanese-style calamari recipe, visit Eat Smarter. ^[10]
• For an Indonesian squid curry recipe, visit Selly's Corner. ^[11]

Nutritional information  

• Information about 100g of raw squid are on the table on the right. ^[1] 

Toxicity report

• No known toxins. ^[1]

Seasonal availability

• Available Sept — March, unless the catch limit is reached before end of the season. ^[1]

Although “cod” is in the name, the Lingcod is not related to true cod, but is actually in the greenling family Hexagrammidae.

Taxonomic description

• Has an elongate body that can grow to be five feet and eighty pounds. ^[1]
• Grey, brown and greenish blotched coloring on its back helps them camouflage with the environment. ^{[1, 3, 4]}
• Underside is lighter in color. ^[6] 
• Large head and mouth have gives it the nickname of “buckhead”. ^[1]
• Has eighteen large, sharp, canine-like teeth. ^[6]

Distribution

• With largest populations around British Columbia and Washington, ranges from the Gulf of Alaska down to Baja California. ^[1,4,5,6]

Life history

• Males generally live up to fourteen years, and females up to twenty years. ^[6]
• Sexual maturity is reached at about two years for males and three years for females. ^[1]
• Males become territorial in areas fit for spawning and though females are rarely observed in these areas, it is believed that they visit the area just long enough to deposit eggs throughout winter and spring. ^[1]
• After eggs are deposited (often in crevices), the males guard them from eight to ten weeks to protect them from numerous predators. ^[1]

Habitat

• As an adult, it lives along the rocky seafloor among seaweed, kelp, and eelgrass and preys on bottom dwelling fish, squid, crab, octopus, and smaller lingcod. ^[1]
• Larvae live closer to the top of the water column and feed on zooplankton. ^[1]
• In addition to cryptic coloration, lingcod will hide among rocks, in holes, and under overhangs in an attempt to avoid predatory threats such as sharks, marine mammals, and larger lingcod. ^[1]
• Being both a predator and prey, lingcod holds an important role as a secondary and tertiary consumer in the ecosystem. ^[7]

 Lingcod are frequently bycatch of bottom longline and salmon troll fisheries

Seasonal availability

• Available year round. ^[1]

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). ^{[1, 5]}
• 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. ^[10]
• The California Groundfish Collective combines input from the industry and government entities to inform regulatory and management measures for this fishery. ^[11]

Gear type

• Fishing methods include gang trolls, bottom longline with hooks, rod and reel, hook and line troll, and bottom trawl. ^{[1, 3, 4]}
• Along the West Coast, lingcod is generally harvested in trawls with other groundfish. ^[1]
• Also frequently bycatch of bottom longline and salmon troll fisheries. ^[1]

Status of the fishery

• Based on stock assessments in 2017, Pacific Coast lingcod is not overfished. ^[1] 
• From 2016 catch data, it has been determined that Pacific Coast lingcod is not subject to overfishing. ^[1]
• Gear innovations and better understanding of fishing behavior has helped avoid bycatch. ^[2]
• Similar regulations and management strategies are enforced in Alaskan waters by the State of Alaska through the Department of Alaska Fish and Game Commercial Regulations for Lingcod. ^[1,5]

Potential ecosystem impacts

• Trawls that come into contact with the ocean bottom effect the habitat, as they can tear apart the substrate and living components along the seafloor. Damage is decreased when lingcod over soft, sandy, or muddy floors is targeted. ^[1]

The cheeks of a lingcod are considered a delicacy

Edible portions

• Usually eaten with head and skin removed. ^[4,8]

Description of meat

• The raw flesh has a blue-green tint, but turns white when cooked. ^{[1,2, 3,4]}
• Meat is tender and firm, with large, soft, moist, mild-tasting flakes. ^[1,4]

Culinary uses 

• Available fresh and frozen as skinless and boneless fillets, H&G (headed and gutted), and steaks. ^{[4, 8]}
• View prep instructions for baked lingcod with lemon-garlic butter sauce--shown above. ^[9]
• Commonly baked, broiled, fried, grilled, sautéed, and steamed. ^{[4, 8]}
• For a recipe for baked lingcod with lemon-garlic butter, visit Simply Recipes. ^[12]
• For a smoked lingcod recipe, visit Bradley Smoker. ^[13]

Nutritional information 

• Nutrition facts given for one 100 gram serving of raw Lingcod. ^[1]
• A good source of low-fat protein. ^[1]
• Has high levels of vitamin B12 and selenium. ^[1]

Toxicity report 

• Mercury levels in lingcod are considered to be elevated, so moderate consumption is recommended. ^[2]

Seasonal availability

• Available year-round. ^[1,8]

This shark is ovoviviparous, which means that the eggs develop and hatch inside the female and she gives birth to live babies.

Taxonomic description

• Slender bodied with a pair each of triangular dorsal fins and pectoral fins; distinctive dark spots and saddle-like markings on dorsal side, giving the shark its name. ^[1]
• Adult length ranges from 1.2-1.5 m (4-5 ft); size at birth 18-20 cm (7-8 in), and mature at 0.7-1.3 m (2-4 ft). ^[1]

Distribution

• Found in the Eastern Pacific, from Oregon to Baja California, Mexico, and into the Gulf of California. ^[1]

Life history

• Males live to at least 24 years old and females live to at least 20 years old.  ^[1]
• Maturity for males is reached between 7-13 years and females between 10-15 years of age. ^[1]
• Little is know about its mating behavior, with only one documented observation of mating in the wild, 19 m from shore and in 1-3 m (3-9 ft.) depth water in La Jolla, California in August 2003. Mating is said to take place after spring birthing. ^[1]
• Females gives birth to 7-36 live young between March and July, peaking in April and May, after an estimated 10-12 month gestation period. ^[1]

Habitat

• Primarily found in water less than 18 m (60 ft) in depth but seen as deep as 83 m (273 ft). ^[1]
• Found year round along the open coast, particularly in kelp forests, rocky reefs, and near sandy beaches. ^[1]
• A nomadic active swimmer that may form schools segregated by size and sex. ^[1]
• Movements are tidal related, moving inshore to feed during high tide. It retreats to deeper water during low tide. ^[1]
• Aggregates with other elasmobranchs (e.g., bat ray, smoothhound sharks, sevengill sharks). ^[1]
• Opportunistic, feeds on a wide variety of primarily benthic prey but adults also eat anchovy, herring, sculpins, croakers, surfperch, rockfish, and small elasmobranches. Diet varies by location, season, and age.
• Preyed upon by other sharks, such as the sevengill shark and great white shark, and by sea lions.

This shark is targeted by recreational anglers, small-scale commercial fisheries, and marine aquaria collectors in ocean waters adjacent to California.

Seasonal availability

• Available year-round. ^[6]

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). ^[4]
• 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. ^[1]
• The California Groundfish Collective combines input from the industry and government entities to inform regulatory and management measures for this fishery. ^[7]

Gear type

• Can be caught by gill nets, troll, longline, and hook and line. ^[4]

Status of the fishery

• Low numbers of this species were reported in 1986, mainly in San Francisco, due to over fishing; catch restrictions set shortly after including a size limit of 36 in (0.9 m), a catch limit of 3, as well as boating and depth laws and gear regulations. ^[1,4]
• Little is known about the size of the fishery and/or population relative to the size prior to 1992-1995 regulations. ^[1]
• Most caught and reported are recreational, non-commercial fishers. ^[1]
• There is currently no concern over the status of populations in California; numbers estimated to be stable with catch restrictions in place. ^[1]

Potential ecosystem impacts

• Regulation established in 1992 has helped populations recover in San Francisco Bay and beyond. ^[1]

Unlike the dark, meaty texture of most shark, this one is white and flakey!

Edible portions

• The meat is edible. ^[2]

Description of meat

• White, firm, juicy, and more tightly flaked than most fish. ^[2,8]

Culinary uses

• As a firm fish, it holds up well to grilling and frying. ^[2,8]
• For a Spanish shark with tomato recipe, visit Hunger Angler Gardener Cook. ^[8]
• For an Italian recipe for leopard shark, visit Master Tech. ^[9]

Nutritional information 

• Nutritional information for this species could not be found, reported is mixed species of small sharks. ^[5]
• Good source of protein, niacin, vitamin B6, vitamin B12, omega-3 and -6 fatty acids, phosphorus, and selenium. ^[5]
• Nutrition values are listed in table. ^[5]

Toxicity report

• Because leopard shark has mercury and PCB's, it is generally recommended to eat at most one serving per week. Refer to OEHHA for regional recommendations. ^[3]
• Although not toxic, sharks can develop an ammonia smell and taste if handled improperly--to avoid this, gut and bleed the shark immediately after catching and put on ice. ^[2,8]

Seasonal availability

• Year round availability. ^[6]

Kellet’s whelk feeds using a prehensile proboscis that extends about twice the length of the shell to reach food in crevices.

Taxonomic description

• One of the largest sea snails found in southern California. ^[1]
• Has a spindle shaped, spiraled shell that can reach 18 cm (7”) in length. ^[1]
• Shell ranges in color from white to tan with brown spiral lines, but as it ages the shell gets covered with light green or purple algae and other encrusting organisms. ^[1]
• The foot tissue is colored yellow with a few black stripes and white spots. 

Distribution

• Found from central Baja California, Mexico to Point Conception, California. ^[1]

Life history

• Much is still unknown about its life cycle.
• Growth rates for this species are not well studied, but are thought to be slow at 0.75-1 cm (0.3“ to 0.4”) per year until sexual maturity; and only 9 cm (3.5”) after 20 years. ^[1]
• Females become sexually mature between 6.6 - 7.1 cm (2.6 - 2.8”), slightly smaller for males. ^[1]
• Fertilization is internal with annual spawning periods March – May. ^[2]
• Disc-like egg capsules are deposited on hard substrate with fertilized embryos inside that develop and emerge into the water column as free swimming larvae for an unknown amount of time. ^[2]

Habitat

• Commonly found in kelp forests and on rocky reef habitats, on both rocky, hard, and sandy, soft substrates. ^[1]
• Usually found in depths from 0 m (0 ft) down to 69 m (230 ft). It is rarely found in the intertidal zone, although it is occasionally at lowest elevations or in tide pools. ^[1,2]
• It is an opportunistic carnivore that feeds on dead or dying organisms on the sea floor ^[1] or will actively pursue prey such as turban snails. ^[2]
• Predators include the moon snail, sea stars, octopus, and sea otters. ^[1]
• Can be seen feeding alongside its predator the giant sea star.

Whelk landings in California likely pre-date 1979, but started to steadily increase in 1993 with the highest take in 2006 at 87 metric tons (the cargo capacity of a Boeing 747)! 

Seasonal availability

• In California, open season from July 1 through the first Wednesday after March 15th unless the Total Allowable Catch of 45,360 kg (100,000 lbs) for the season is reached or projected to be reached in which case the fishery closes. ^[1]

Regulatory and managing authority

• As established by the Marine Life Management Act, the California Fish and Game Commission regulates this fishery, and the California Department of Fish and Wildlife manages this fishery in state waters through the CDFW’s Invertebrate Management Project. ^[8,9,10]

Gear type

• Caught as bycatch in lobster and crab traps: In 2008, 98% of all harvested Kellet’s whelks were taken via lobster and crab traps. ^[1]  
• Also harvested by hand by licensed commercial fishermen (divers collect further than 305 m or 1000 ft beyond the low tide mark).

Status of the fishery

• The commercial fishery is relatively new; minimal information on the impact of recent increased commercial demands.
• Potentially vulnerable to overfishing due to slow growth rates and need for relatively high density for aggregate spawning. 
• If Total Allowable Catch limits are coupled with collaborative data collections & management decisions, responsible growth of this fishery should continue.
• Not yet assessed in common sustainable seafood guides (e.g., NMFS Fish Stock Sustainability Index, Monterey Bay Aquarium Seafood Watch, NOAA Fishwatch).

Potential ecosystem impacts

• Intensive removal of this predaceous whelk may increase numbers of its prey--grazers of kelp & other seaweeds (e.g., urchins, limpets, and snails) ^[3], which can lead to seaweed overgrowth in rocky reefs & kelp forests. ^[4]
• Collection methods are low impact, as hand (diver) collection have virtually no impact, but traps can cause damage to the seafloor in rough conditions.

Prehistoric snack? Kellet’s whelk shells have been found in archeological and paleontological sites in Southern California.

Edible portions

• Typically only the muscular foot, which is similar to abalone, is eaten.

Description of meat

• The meat is firm and chewy if untenderized, firm and tender once tenderized.
• This whelk is known to be juicy and salty. ^[6]

Culinary uses 

• The meat is usually removed from shell for use. ^[7]  
• To tenderize, meat may be frozen for 5 min, pounded, or pressure cooked.
• Only minimal cooking is required, about 10-15 min in boiling salt water.
• It can be served from the shell after lightly boiling.  
• This whelk is used in soups, chowders, fish pies, pasta dishes & seafood salads.
• For a recipe for Italian scungilli with linguine, visit Antonio's. ^[11]
• For a recipe for whelk salad with shiso leaves and spring onion, visit Umami Diary. ^[12]

Nutritional information  

• Whelk, cooked, moist heat (3 oz). ^[5]

Toxicity report

• No known toxins.

Seasonal availability

• Available fresh from July – March. ^[1]

This fish is highly productive! It is a serial spawner, with females laying an average of about 34,000 eggs per spawning event.

Taxonomic description

• Scientific name means “naturally formed rough tail”.
• Average length of 55 cm (21.6 in). ^[3]
• Color ranges from metallic blue to olive green. ^[4]
• Dorsal fin has 8 spines followed by 31 to 33 rays. ^[4]

Distribution

• Found from the Eastern Pacific, from Southeast Alaska to Southern Baja California, Mexico, as well as in the Gulf of Mexico. ^[3]

Life history

• Eggs and larvae are commonly encountered beyond 320 km (200 mi) offshore. ^[5]
• Lives up to 30 years. ^[6]
• Matures at a relatively young age of one to three years. ^[6]
• Has the lowest adult natural mortality compared to every other pelagic schooling species in the same region. ^[5]

Habitat

• Adults are often found offshore- can be up to 800 km (500 mi) offshore, 400 m (1310 ft) deep. ^[3]
• Prefers subtropical regions at 8 degrees Celsius. ^[3]
• Found within mixed schools consisting of sardine, Pacific mackerel, and anchovy. ^[6]
• Primarily feeds on large zooplankton, juvenile squid, and anchovy. ^[2]
• Preyed on by larger tuna, billfish, and marine mammals. ^[7]
• A 1980’s decline in availability of Pacific and Jack mackerel ^[5]  led to rapid expansion in the 1990s of the market squid and sardine fisheries in Southern CA. ^[5]

This fish is regulated along with other coastal pelagic fish, such as northern anchovy, market squid, Pacific sardine, and Pacific mackerel. 

Seasonal availability

• Primarily caught from December through April. ^[5]

Regulatory and managing authority

• The Jack mackerel fishery is managed federally by NOAA fisheries and, as established by the Magnuson-Stevens Act, the Pacific Fishery Management Council (PFMC) through the Coastal Pelagic Species Fishery Management Plan (CPSFMP). ^[8]
• 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) collects data and helps enforce FMP management rules for this fishery through the Pelagic Fisheries and Ecosystems Program. ^[13,14]
• The California Wetfish Producers Association combines input from the industry and government entities to inform regulatory and management measures for this fishery. ^[15]

Gear type

• Generally targeted with “round-haul” gear ^[8], such as purse seines, drum seines, lampara nets, and dip nets. ^[8]
• Also caught incidentally ^[8] in midwater trawls, pelagic trawls, gillnets, trammel nets, pots, and with trolls, hook-and-line, and jigs. ^[8]

Status of the fishery

• Peak catch occurred in 1953, bringing in 70,000 metric tons of yield. ^[6]
• Since 1991, catch averages have been less than 2,000 tons each year, composing only about 2% of CPS landings. ^[5]
• Acceptable Biological Catch (ABC) are allocated depending on distribution in US (65 percent). ^[8]

Potential ecosystem impacts

• Assessed with “Least Concern” in northeastern Pacific, there is no current indication of widespread population decline. ^[9]
• Midwater gear has minimal impact on environment because it does not contact seafloor. ^[1]

Some of the best barbeque fish are Mackerel species.

Edible portions

• The flesh is edible.
• The bones can be eaten if in canned form (boiled).

Description of meat

• Tastes similar to sardine.
• Dense, rich and oily.

Culinary uses

• Can be fried, baked, poached, grilled, marinated, smoked and barbecued. ^[1]
• Sold fresh, smoked, canned and frozen. ^[3]
• For a recipe for barbequed mackerel, visit BBC's Good Food. ^[10]
• A demonstration on how to filet and make mackerel sushi can be found on YouTube. ^[12]

Nutritional information 

• Nutritional facts shown for drained, canned, jack, mackerel. ^[11]

Toxicity report

• Mackerel should be put on ice once taken out of the water, otherwise it will spoil quickly and can develop bacteria that leads to scombrid poisoning. ^{[12, 16]}

Seasonal availability

• Year round.