It has a dark spot over the gill that may serve as a ‘fake eye’ to distract or confuse predators

Taxonomic description

• Tail fin shape looks like a crescent moon, hence its name. ^[13]
• Oval body and typically dark blue in color ^[9], dark spot just above gill opening ^[14], looks similar to opaleye. ^[1]
• Matures at around 20-34 cm (8-13 in.), but can reach up to 50 cm (~20 in.). ^[2]
• Scales are small, thick and rough. ^[14]

Distribution

• Ranges from Gulf of California to Vancouver Island, British Columbia. ^[9]

Life history

• Typically lives from 1-8 years. ^[14]
• Sexually mature at about 2 years old, internal fertilization, spawns eggs during July to October. ^[14]
• Fertilized eggs and hatched larvae float in the water column as plankton. ^[14]
• Juveniles typically school together and are sometimes found mixed with pile perch schools of 15-50 members. ^{[14, 6]}

Habitat

• Typically inhabits shallow rocky areas, kelp beds and floating kelp paddies. ^[9]
• Common predators include sea lions, larger fish, and, specifically at the Santa Catalina Island, bald eagles. ^[14]
• Susceptible to disturbances that influence its kelp forest home, like habitat degradation and pollution. ^[4]

This fish will attach to anything it thinks is food, even if the item doesn’t remotely look like food. 

Seasonal availability

• Available from August to April. ^[19]

Regulatory and managing authority

• As it is sometimes caught as bycatch by fisheries targeting other species, this species is not included in any specific fishery management plan, but still falls under the jurisdiction of CDFW and CFGC as per the Marine Life Management Act. ^[8]

Gear type

• Mostly hook and line, with some incidental catch in traps and round haul nets. ^[8]
• For bait and tackle, this fish prefers mussels or small crabs. ^[7]

Status of the fishery

• There are no regulations specific to this species; before 1976, catch of this species was grouped into the category of ‘surf perch,’  a more popular species, but now catch is reported separately. ^[8]
• Despite dips and peaks since 1970, there was overall decline in amount of halfmoon perch caught per year, with 0 pounds reported 1996-2002 ^[12] due to poor documentation, and perch species were often unspecified. ^[8]
• The IUCN Red List classifies halfmoon perch as “least concern” throughout its range. ^[5]
• The recreational fishery is larger than the commercial fishery for this species. ^[20]

Potential ecosystem impacts

• According to a Productivity Susceptibility Analysis, this species has a low risk of being impacted by fishing activities. ^[10]
• No significant ecosystem impacts known.

As an easy-to-cook fish and a healthy alternative protein source, perch tastes great baked.

Edible portions

• Can be eaten whole, scaled, and/or gutted. ^[18]

Description of meat

• Has light, white, mild flavored meat, similar to surfperch. ^{[12, 7]}

Culinary uses

• Available fresh and whole. ^[18]
• Often baked, grilled, breaded and fried, or sautéed. ^[16]
• For preparation instructions, visit Livestrong. ^[3]
• For recipe ideas, visit Food.com. ^[18]

Nutritional information

• One perch fillet is measured in the nutritional facts label. ^[17]
• It is rich in healthy levels of omega-3 fats and Vitamin B12. ^[17]

Toxicity report

• No toxins or dietary warnings. ^[6]

Seasonal availability

• Seasonal from August to April. ^[19]

Unlike many rays, a skate’s tail does not have a venomous spine.

Taxonomic description

• Has a pointed snout, a tail with a mid-dorsal spine, and a flat, rhomboidal body. ^[1] 
• Has olive-brown blotchy coloration on its dorsal side, and is mostly white on the underside. ^[2]
• Mature males are about 47 cm total length, and females about 52 cm total length. ^[16]

Distribution

• Found along the western coast of North America from central Baja, California up to the Straights of Juan de Fuca, Canada. ^[1]

Life history

• The female skate is estimated to live 8 years, male is estimated to live 7 years. ^[8]
• After internal fertilization, the female lays cases of oblong, horned eggs. ^[4]
• Reproduction peaks between September and November. ^[16]
• Young skates have tendencies to follow large figures like their mothers. ^[11]

Habitat

• Found along the soft bottom of inshore areas and bays. ^[7,11]
• Lives between depths of 17-1,600 meters, but most commonly 58-231 meters. ^[7,11,16]
• Found in waters between 8.2-9.6 degrees Celsius. ^[16]
• Preys on shrimp, crabs, and fishes. ^[4]

Skate is taken as a targeted species, but is also a common product of bycatch

Seasonal availability

• Available year round, with highest availability in summer and fall. ^[3,6]

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). It is considered an Ecosystem Component Species under the Pacific Coast Groundfish FMP. ^[12,14]
• 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. ^[13]

Gear type

• Caught mostly by bottom trawl, but is also caught with longline, troll, pots, gillnets, and hook and line. ^[14]

Status of the fishery

• Considered to be of least concern because it is able to maintain population stability despite fishing pressures and regulations are in place that monitor and reduce fishing stresses. ^[16]
• The population is considered stable but with insufficient information,  and is regarded as a “data-limited stock”. ^[16]
• With the enforcement of the Marine Protection Act in California, trawling has been restricted, decreasing the catch of this skate. ^[16]  

Potential ecosystem impacts

• Bottom trawling is responsible for the most harmful impacts on marine ecosystems. ^[19]
• Trawling impacts formations and damages structure supporting organisms. ^[19]

Due to its mollusk and shellfish diet, its taste is similar to that of a shellfish- sweet and mild.

Edible portions

• The meat is located on the top and bottom of the cartilage plate through the middle of the wings. ^[3]

Description of meat

• Firm with a mild taste, but can have a stringy texture because of the wing structure. ^[3,5]
• When cooked, the slight pink color turns off white. ^[3,5]  

Culinary uses

• Sold as skin-on wings, skin-off wings, and fillets, but the skin is too tough to be edible. ^[6]
• Typically baked, deep fried, poached, or sautéed. ^[6]
• Enjoyed with capers, mushrooms, spinach and potatoes, tomatoes and beans, and in pastas. ^[9,10]
• For a recipe for baked skate wing with mushroom, shallot, and Gruyère cheese, visit Great British Chefs. ^[20]

Nutritional information 

• Nutritional information given for 100 grams (3.5 ounces) of ungarnished, unsauced skate. ^[5,15]

Toxicity report

• Fresh skate should not have an ammonia odor, discard if it has. ^[3]

Seasonal availability

• Skate is available year round and is most available in the summer and fall, but winter-caught skate is considered the best. ^[3,6]

This octopus is highly intelligent, and has learned to open jars, mimic other octopuses, and solve mazes in lab tests

Taxonomic description

• As the largest species of octopus in the world; average weight is 50 Kg (110 lbs) and length of 5 meters (15 ft). ^[4]
• Has a huge, bulbous head and is generally reddish-brown in color. ^[4]
• Uses special pigment cells, called chromatophores ^[6] in its skin to change colors and textures to camouflage very well. ^[4]
• When threatened, it secretes ink. ^[14]
• Can squeeze through small spaces and only limited by the size of its beak since that is the hardest part of its body. ^[11]

Distribution

• Found throughout the temperate waters of the Pacific, from Southern California to Alaska, west to the Aleutian Islands and Japan. ^[4]

Life history

• Life span is 3-5 years ^[17]
• Hatches from an egg, floats to the ocean’s surface, and experiences a planktonic stage for 30-90 days. ^[6]
• About one percent of the planktonic larvae survive ^[2] because many are lost to predators ^[3], but once settled to the sea floor, juvenile octopuses grow rapidly and have a significantly higher survival rate. ^[17]
• Sexually mature at 1-2 years of age; mates in the spring ^[17]; males and females find each other, then use their senses of sight to determine attraction during courtship. ^[6]
• A male uses its ligula to place spermatophore into the female’s oviduct; entire mating process takes 3-4 hours. ^[6]
• Females lay 20,000 to 100,000 eggs in a den and tend to them throughout incubation (5-7 months). ^[17]
• After mating, males and females experience senescence (the final stage of the mating process and life cycle) during which they refuse to eat; males die within a few months after mating and females die shortly after the eggs hatch. ^[6]
• Predation or starvation is the usual cause of death. ^[6]

Habitat

• Lives in dens and caves ^[15] in intertidal zones to depths of 750 meters (2,500 ft). ^[3]
• Only the largest fish (such as halibut and ling cod) and marine mammals are any threat to adults. ^[3]
• Hunts at same depths in which it lives; newly hatched octopuses eat small organisms (copepods, larval crabs, and seastars); Adults feed on crabs, clams, snails, small fishes and other octopuses. ^[3]
• As it is generally nocturnal, it hunts at night. ^[11]
• The Giant Pacific octopus uses eight strong arms combined with suckers ^[6] to find and hold prey; it may paralyze prey such as fish with a toxic saliva, then tear into it with its parrot-like beak or simply pull the prey’s defenses apart (as with crab shells) to get at the meal within. ^[11]
• Humans use it as food, aquarium pets, and bait. ^[3]

This octopus can be caught in unbaited pots because it seeks out cavities for shelter.

Seasonal availability

• Potentially available year-round because there is no defined fishing season, and rock crab traps are set year round. ^[8]

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. ^[19]
• As this fish is not a commercially targeted species, there are currently no formal management plans in place but this fishery is monitored. ^[8,13]

Gear type

• Octopi caught in commercial crab and lobster traps may be kept, but refer to the most recent regulations digest for the most up to date information. ^[13]
• Caught in rectangular wire lobster traps baited with fish and weighted down on the seafloor and around rocky underwater outcrops in water less than 31 m (100 ft) deep. ^[1]

Status of the fishery

• There is currently a lack of concern for stocks at current level of commercial exploitation. ^[13,15]
• Stock numbers appear healthy despite the lack of regulation. ^[15]

Potential ecosystem impacts

• Use of traps on the seafloor presents a risk of damage if traps are dragged or scraped on bottom, and potential entanglement of marine mammals in buoy lines. ^[9,10] 

Octopus will go from tender, to tough, then back to tender again during cooking. Most cooking methods involve cooking it quickly or cooking it for a long period of time.

Edible portions

• The arms are usually eaten, however the entire octopus is used in some recipes.

Description of meat

• Has a slightly sweet flavor and smooth, slimy texture when eaten raw. ^[5]
• When cooked, it retains some of its sweetness and has a meaty, crunchy texture. If undercooked or overcooked, it will be rubbery. ^[5,12]

Culinary uses

• Sold in a variety of forms, including fresh, frozen, dried, salted, and brined. When prepared fresh, it is often served alongside other seafood in stews, paella, and pasta dishes, but can also be prepared on its own (usually roasted or grilled). ^[14]
• Must be properly cleaned and sliced before it can be prepared; if the beak and head are still attached, then those parts should be removed. ^[12]
• If bought live, gloves are recommended since it can bite. ^[12]
• Long, slow cooking should always deliver tender results. The average simmering time should be about an hour for a 1lb (450g) octopus, two hours for a 4 lb (1.8kg) octopus, but that will vary. The best way to tell is to treat it like a potato: poke it with a knife and when it's ready it should feel as soft to the knife as a potato would. ^[12]

Nutritional information 

• Octopus is lean and low in calories. ^[16]
• Naturally low in fat but high in cholesterol. ^[7,16]
• High in healthy levels of iron, selenium, and vitamin B-12. ^[16]
• Nutritional values are listed in table. ^[18]

Toxicity report

• None known.

Seasonal availability

• Available year round. ^[13]

The escolar’s large eyes cause it to have extremely high optical sensitivity and thrive in deep dark waters.

Taxonomic description

• Reaches lengths of 2 meters (6 ft.) long ^[2], and can weigh up to 45 kg (99 lbs). ^[3]
• Has large eyes adapted to the dark, deep sea. ^[2]
• Has dark brown, grey, and black body color helps it to stay camouflaged in the mesopelgic light. ^[2]
• Its lower jaw slightly projects beyond the upper – 2 pairs of fang-like teeth in the upper jaw. ^[12]

Distribution

• Found worldwide in tropical and subtropical seas. ^[1,3]

Life history

• Reaches sexual maturity at 30-35 cm (11-14). ^[5]
• Peak catches in May and November indicate possible birth and feeding times. ^[9]
• May endure long migrations to feeding/reproductive areas but these activities are poorly understood. ^[14]
• Lifespan likely extends beyond 11 years. ^[14]

Habitat

• Lives in cold depths over 200 meters (656 ft.) during the day and migrates to the surface in tropical warm waters during the night. ^[2]
• Mainly caught in nearshore waters that have bottom ridges, steep drop-offs, or ledge features. ^[1,14]
• Likely is a slow moving, sit-and-wait predator that eats squid, crustaceans, and fishes (bramids, coryphaenids, scombrids, and trachipterids). ^[2,3,14]

Escolar is found in warm waters and is an incidental catch of the tuna fishing industry. 

Seasonal availability

• Available year round. ^[7]

Regulatory and managing authority

• Although there is no directed fishery for this species, escolar is caught as bycatch and 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. It is managed as an Ecosystem Component Species. ^[13]
• As established by the Marine Life Management Act, the California Department of Fish and Wildlife (CDFW) collects data on this fishery. ^[16]

Gear type

• There is a Pelagic longline fishery used in tropical oceans and the Pacific ocean, but is prohibited within 200 miles of the U.S coast. ^[5]
• Circle hooks ^[3], purse seine and observers are often used. ^[15]

Status of the fishery

• There is no specific fishery at the national or international level. ^[5]
• There is little information on the species and stocks ^[5,14], although populations are thought to fluctuate. ^[3]
• In the south Atlantic Ocean a decline in mean average weight suggests commercial fishing may be decreasing population ^[9] but the status of escolar appear to be stable elsewhere, suggesting no overfishing or other major threats. ^[1,3]

Potential ecosystem impacts

• Longline fishing often has issues with bycatch. ^[9,14]

Approximately 20% of an escolar’s body weight is made up of indigestible waxy esters, which can have a laxative and purgative effect on those that eat large quantities of this fish. 

Edible portions

• Dorsal loin muscle. ^[10]

Description of meat

• Has silky, soft white meat that is rich in flavor and fiber; approximately 66% moisture content. ^[8,11]                                        

Culinary uses 

• It is obtained fresh with skin off or on, whole or fillets, and should be eaten fresh within 2 days. If frozen it should be eaten on the day it is thawed. ^[11]
• Cooking methods: bake, broil, grill, poach, sauté, steam, and raw. ^[11]
• It is commonly used at sushi restaurants as sashimi or in rolls; can also be eaten as a fillet but not usually prepared in rich creams because of its high fat content. ^[11]
• For a sushi roll recipe using escolar, visit Secrets of Sushi. ^[17]
• For a recipe for grilled escolar, visit Emeril Lagasse. ^[18]

Nutritional information 

• Approximately 20% of the escolar’s body weight contains indigestible wax esters which cause laxative/purgative qualities. ^[1,10]
• It is high in energy due to the high fat content in muscles, and is a good source of protein. ^[10]

 Toxicity report

• There are low levels of histamine in escolar, so the US FDA co-manages the associated health risks by checking the market for histamine levels. ^[1]
• Because eating too much of escolar can have laxative effects, and because it has sometimes been mislabelled in some markets and restaurants by other fish names like tuna, sea bass, oilfish, and cod, escolar is banned in Italy and Japan. ^[3,11]
• To enjoy this fish without the laxative effects, eat no more than six ounces at a time. ^[3]

Seasonal availability

• Year round. ^[7]

Buries itself in the sand so much so that there are hairs at the base of the claws that keep the gill chamber free of sand to prevent suffocation

Taxonomic description

• Colors range from yellowish brown to purple, and has an oval carapace that can reach 25 cm (9.8 in) in width, although it is typically under 20 cm (7.9 in). ^[3]
• Has four pairs of walking legs and a pair of claws with light colored, hooked tips and serrated teeth. ^[3]
• Can weigh up to 2 kg (4 lbs). ^[3]

Distribution

• Found from Alaska's Aleutian Islands to Point Conception, near Santa Barbara, Californi. ^[4]
• Occasionally found as far south as Magdalena Bay, Baja California Sur, Mexico. ^[4]

Life History

• Maximum life expectancy is 8 to 13 years, but commercially caught individuals are usually about 4 years old. ^[4]
• Adults tend to molt simultaneously; females in the spring, males in the late summer. ^[3]
• In the first 2 years, it may molt as many as 7 times per year, but only molts once a year when mature. ^[3]
• Populations undergo cyclic fluctuations due to varying oceanic conditions including currents, ocean temperature, and food availability. ^[4]
• Males mate with female crabs after they molt in the late spring and summer, but the eggs are not immediately fertilized. Viable sperm can remain in a female until the eggs are fully developed. ^[3]
• Many females, especially larger crabs that molt less frequently, do not reproduce annually. ^[3]

Habitat

• Adults prefer eelgrass beds, and sandy or muddy bottom areas. Juveniles frequent shallow estuarine areas with protective structures such as pilings or woody debris and avoid habitat overlap with the adult crabs. ^[3]
• Lives at variable depths from the intertidal zone to 230m but is most abundant above 90-m depth. ^[3]
• Claws used for defense and to tear apart large food items. ^[3]
• As with most decapods, smaller oral appendages pass food particles into the mouth; and a gastric mill (collection of tooth-like structures) inside the stomach aids digestion. ^[3]
• As an adult, feeds primarily on bivalves, crustaceans, and fish; as a juvenile it feeds on fish, shrimp, mollusks and crustaceans. Uses claws to chip away at shells until open. ^[3]
• Predators include seals, sea lions, a variety of fish, and humans. ^[3]
• Can be impacted by many chemicals found in urban runoff, including insecticides, pesticides, and herbicides. ^[5]

As one of California’s oldest commercial fisheries, the dungeness crab fishery has been regulated by State Legislature since 1895.

Seasonal availability

• Typically, fishing is allowed from December 1 – July 15 in No. California and Nov 15—June 30 in So. California, but the season may open as late as March depending upon pre-season determinations of proper meat to total crab weight ratio and low toxicity levels (safe for consumption). ^[7]

Regulatory and managing authority

• As established by the Magnuson-Stevens Act, the Pacific States Marine Fisheries Commision oversees this fishery along the Pacific West Coast, and the California Department of Fish and Wildlife (CDFW) manages this fishery in state waters. ^[1]
• The California Dungeness Crab Task Force, a member of the Tri-state Dungeness Crab Committee, combines input from the industry and government entities to inform regulatory and management measures for this fishery. ^[8]

Gear type

• Caught in California using pots made from two circular iron frames connected with spokes on the outer edges. ^[7]
• Each pot must have two entrance tunnels with bars to ensure only larger adults are trapped. ^[7]
• Pots are equipped with a device that allows the eventual escape of all crabs if the trap is lost. ^[7]

Status of the fishery

• Dungeness crab is not overfished, but there is moderate concern over current relatively-high fishing levels; statewide landings have consistently increased over the last 50 years, with 4 of 5 record seasons having occurred over the last decade. ^[4]
• There is no active stock assessment program in California, but an updated stock assessment is underway as of 2019. ^[4]
• Annual catch is used as a proxy for population size because populations are considered to be at or near full exploitation. ^[4]
• Uncertainty surrounds the stability of this fishery because of a lack of population data, including how distributions vary in space and time, and the effects of a changing environment on population dynamics. ^[4]

Potential ecosystem impacts

• Interactions between the crab fishery and humpback whale are limited temporally, with most crab fishing occurring before whale migration in the region, but recent delays of season-opening have caused increased interactions. ^[4]
• In 2016, 71 whales became entangled in Dungeness crab pots off of Oregon, Washington, and California. Senate Bill 1309, new legislation passed in 2018, includes language that aims to decrease these negative interactions in coming years. ^{[7, 8]}
• The effects of the removal of large quantities of crab would have some impact on benthic coastal species diversity, abundance, and community structure but this has not been studied extensively. ^[4]

It has a sweeter flavor than snow or king crabs and, typically, 1⁄4 of the crab’s weight is meat.

Edible Portions

• The claws are the most widely consumed part of the crab. The large claw muscle makes up the largest section of meat and is more easily cracked than other commonly eaten crabs. ^[10]
• The meat of the legs, which is easily separated from the soft shell, and body, which is accessed by cracking the shell in half lengthwise, are also consumed. ^[10]
• Although the shell is not edible, it can be broken and used in a fish stock for chowder or soup bases.
• One whole crab yields around 0.5 pounds of meat. ^[15]

Description of Meat

• Meat is sweet and mild, with tender body and slightly firmer leg and claw meat. ^[10]

Culinary Uses

• This crab is sold live, fresh, or frozen as a whole crab, and fresh or frozen picked meat. It can also be eaten whole or cracked steamed, chilled, or roasted.
• Common culinary uses also include its use in soups, crabcakes, and salads. Recipe suggestions at Sonoma Magazine. ^[11]
• Cooking instructions at Instructables cooking. ^[12]

Nutritional Information

• Nutritional information for Dungeness Crab is displayed (right). ^[13]
• Considered a great source of protein while remaining low in fat and calories. ^[13]

Toxicity Report

• Domoic acid, a product of harmful algal blooms, can be found in the viscera (guts) of crabs during blooms; avoid eating during periods of bloom, remove viscera before cooking, and/or check for warnings. ^[2,14]

Seasonal Availability

• It is available fresh during season, late fall until mid-summer. ^[1,10]

Mahi-mahi: with an estimated top speed of 92.5 km/h (57.5 mph), this fish is aptly named, as Mahi-mahi means "very strong" in Hawaiian

Taxonomic description 

• Has a brightly colored back with an electric-greenish blue, its lower body is gold or sparking silver, and its sides have a mixture of dark and light spots. Its bright pattern fades almost immediately afater being caught. ^[1]
• Has a long body and blunt face, a forked caudal fin (tail), and a dorsal fin that runs the length of its body. ^[2]
• Distinguished from the pompano dolphin by the number of dorsal fin rays and a wide, square tooth patch on its tongue. ^[1]
• Averages 1 m (3 feet) in length, and can grow up to 2 m (6 feet). ^[2]

Distribution 

• Distributed in tropical and subtropical waters throughout the Atlantic, Indian, and Pacific Oceans. ^[2]
• In the Eastern Pacific, found from Oregon and California south to Peru, and west to Hawaii and the U.S. Pacific Island territories. ^[2]

Life history

• Can live up to 5 years. ^[1]
• Sexually mature at 4-5 months old, spawns every 2-3 days througout its spawning season, releasing 33,000-66,000 each time. Its spawning season may be year-round. ^[1] 
• Spawns in pairs rather than communally. ^[2]

Habitat

• Pelagic, lives in depths from 0-85 m (0-279 feet) near the coast or offshore under floating objects, such as large ships and large floating mats of sargassum. ^[2]
• Smaller dorado travel together in schools up to 50 individuals, and larger adult fish travel alone or in pairs. ^[2]
• Feeds during the day on small ocean fish (flying fish, sargassum fish), juvenile tuna, invertebrates (cephalopods, crabs), and pelgaic larvae or near shore, bottom-living species. ^[1]
• Predators include large tuna, marine mammals, sailfish, and swordfish. ^[1]

Beautiful and fierce: the dorado's vibrant colors and agility make it a popular fish for both recreational and commercial fishermen, and its extremely fast reproduction allows it to withstand heavy fishing pressure. 

Seasonal availability 

• Can be caught year-round. ^[1]

Regulatory and managing authority 

• Along the Pacific West Coast, this fish is managed by NOAA fisheries and the Pacific Fishery Management Council (established by the Magnuson-Stevens Act) through the West Coast Highly Migratory Species Fisheries Management Plan. ^[1]
• As established by the Marine Life Management Act, the California Department of Fish and Wildlife collects data on this fishery through the Pelagic Fisheries and Ecosystems Program. ^[13,14]

Gear type

• Usually caught by handlines and troll lines. ^[1]
• Catching pelagic species by longline is not allowed in California. ^[3]

Status of the fishery 

• Although heavily fished by recreational and commercial fishers, the dorado reproduces and matures quickly (has high fecundity), which has protected it so far from overfishing. Although the population has not been formally assessed, it is assumed to be stable and is considered a species of least concern for overfishing. ^[1]

Potential ecosystem impacts

• Typically, longline fishing in open ocean poses bycatch risks for sea turtles and marine mammals, which was a main consideration for the continued ban on pelagic longline fishing in California. ^[3,4]
• Trolling and handline fishing have very little bycatch risk and have little to no impact on the environment. ^[5]

Dorado is low in saturated fat, and is a good source of vitamin B12, phosphorus, potassium, protein, niacin, vitamin B6, and selenium!

Edible portions 

• Typically only the meat is consumed. ^[1]

Description of meat

• When raw, meat is pink to grayish-white, and has dark meat along the lateral line. It turns an off-white color when cooked. ^[1]
• Has a sweet, mild flavor. ^[1]
• It is a lean meat and is firm with large, moist flakes. ^[1]

Culinary uses 

• Dorado is often grilled, fried, baked, steamed, or sautéed. ^[6]
• For a recipe for ginger glazed dorado, visit Allrecipies. ^[9]
• For a Filipino recipe for Mahi-Mahi Paksiw, visit Panlasang Pinoy. ^[15]

Nutritional information

• Nutritional information for 100g of cooked dorado are available on the table at the right. ^[8]

Toxicity report

• No toxins to report. 

Seasonal availability

• Available year-round. [1]

This octopus typically lives for one year, and dies after having offspring.

Taxonomic description

• As with other octopi, this octopus is a soft bodied mollusk with eight tentacles. ^[3]
• Distinguished by two bright blue spots on either side of its body that resemble eyes, thought to be an adaptation to ward off predators. ^[3]
• Has a mottled brown color, but like its relatives, it can change skin color and texture when hunting, hiding, mating, or responding to other stimuli. ^[3]
• Average size is 45cm (18in) long, a smaller species compared to its counterparts. ^[3]

Distribution

• Pacific Ocean along the coast from Northern California to Baja California, Mexico. ^[3]

Life history

• Life span: 1-1.5 years in the wild, up to 2 years in captivity. ^[3]
• Matures quickly at the embryonic stage, emerging from the egg fully capable of hunting and feeding itself. ^[3]
• The California two-spot octopus grows indeterminately and reaches mating age between 1 and 2 years. ^[3]
• Semelparous (mates once in a lifetime) and can mate at any time during the year, although primarily during summer due to warmer water temperatures. ^[3]
• The male inseminates female using spermatophores and dies shortly after. ^[3]
• The fertilized female will lay an average of 70,000 eggs in a den and siphon cool water over the nest; female often dies during this period due to starvation and exhaustion. ^[3]
• Eggs hatch after a 150-210 day gestation period. ^[3]

Habitat

• Found in the intertidal and subtidal (up to 3 meters or 15 feet depth). ^[3]
• Prefers rocky reefs, canyon ledges or a habitat with small caves or holes in which it can den, and is known to inhabit abandoned pipes. ^[3]
• Highly developed eyes support its mostly nocturnal behavior. ^[3]
• Preys on smaller mollusks and crustaceans. ^[3]
• Predators include Moray eels, harbor seals, sea lions, and humans. ^[3]   

During El Nińo, this octopus moves closer to the shore for warmer water and become more vulnerable to fishery than during La Nińa. 

Seasonal availability

• Available year round. ^[4]

Regulatory and managing authority

• As it is caught as bycatch for the California spiny lobster fishery, it is managed by the California Department of Fish and Wildlife.  ^[1,7]
• As it is not a commercially targeted species, there are currently no formal management plans in place but this fishery is monitored. ^[4,7]

Gear type

• Often caught in pots and mesh traps intended for crab and spiny lobster; hand capture. ^[5]
• No other gear targeting octopus is currently permitted by CDFW. ^[4]

Status of the fishery

• The fishery is at maximum sustainable yield and fishing effort should not increase (little enforcement of regulation). ^[5]
• Scientifically independent stock assessment is needed for more effective management, including data on long and short term trends in population abundance. ^[5]
• Currently has no special conservation status but studies about female gonadal development and juveniles suggest that a minimal catch size should be implemented. ^[5]

Potential ecosystem impacts

• Hand capture methods have minimal to no destruction of habitat, however traps have moderate effect on physical and biogenic habitats. ^[5]
• Removal of species can potentially impact the food web or ecosystem, as with any other top predator. ^[5]
• Susceptible to overfishing but also capable of rapid recovery. ^[5]
• Conservation concern is higher because this species range is limited to one coastline. ^[5]

Many cuisines serve octopus as a specialty. One popular way to serve it in Mexico and Southern California is in a fresh marinated ceviche.

Edible portions

• All of the meat and skin is edible, including tentacles; beak, eyes, innards, and ink sac are removed and discarded before consumption. ^[6]

Description of meat

• The long muscle fibers can make for tough, chewy meat if not properly tenderized or if overcooked. ^[6]
• The meat has a slightly sweet taste, similar to shellfish and squid. ^[6]
• Skin is colored and gelatinous, and the meat is white. ^[6]

Culinary uses

• Cooking time is short since species is small as to prevent the meat from becoming tough. ^[6]
• Usually blanched in wine or water to cook meat, then served hot on the grill or marinated cold for use in salads and ceviche. ^[6]
• Usually prepared with minimal seasonings such as lemon and herbs as to not overwhelm the light sweet flavor. ^[6]
• Versatile: recipes that use octopus include pastas, stews, soups, salads, and barbeque. ^[6]
• For a recipe for Korean spicy stir-fried octopus, visit Maangchi. ^[8]

Nutritional information 

• Nutritional content for 100g serving of octopus is listed. ^[2]
• Meat is low in fat and high in protein and cholesterol. ^[2]
• Has healthy abundance of vitamins and minerals, especially iron, Vitamin B-12, and Selenium. ^[2]

Toxicity report

• None known. ^[2]

Seasonal availability

• It is available year round, but locally caught octopus is limited as it is a rarer seafood item.

This fish is born as a female, but often becomes male later in life!

Taxonomic description

• Juveniles are bright reddish-orange with large blue spots on fins. Adults are sexually dimorphic; males black with a red-pink midsection, along with red eyes and a prominent “sheep-like” head, females fully pink with a white underbelly and smaller. ^[4]
• As a large wrasse, it can grow to be 16 kg (35 lbs.) and 1 m (3 ft.) long. ^[4]
• Has protruding teeth, used to prey on hard-shelled organisms.

Distribution

• Eastern Pacific from Point Conception in California, to Guadalupe Island (off northern central Baja California) and the Gulf of California, Mexico. ^[3]

Life history

• Is incredibly long lived. Its maximum known lifespan in the wild is 53 years, though most members of this species do not reach this age (in part due to fishing pressure).
• Is a sequential hermaphrodite as an adult, changing from a fully functioning female to fully functioning male after reaching a certain size. Sex change in this species is unidirectional. ^[5]
• As a male, this fish establishes a spawning territory during mating season (July-Sept.), and defends a group of females with which he breeds. ^[5]

Habitat

• Inhabits rocky reef/kelp bed habitats, normally between 3-30 m deep. ^[4]
• Hunts in the day for sea urchins, bivalves, barnacles, and bryozoans. ^[4]
• Often prey of pinniped species such as the harbor seal and California sea lion. ^[4]
• At night, it takes refuge in crevices where it wraps itself in a mucous cocoon to hide scent from predators.
• Vulnerable to parasitic flatworms, but the mutualistic senorita fish cleans parasites from the fish’s skin and gills. ^[4]

This fish has been commercially caught in California since the late 1800’s.

Seasonal availability

• Commercial fishing is subject to bimonthly trip limits, and the fishery is typically closed from March to April due to closures for rockfish. ^[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 through the California Nearshore Fishery Management Plan (NFMP). ^[1,2]

Gear type

• Caught with line and hook, and traps (with a small proportion incidental catch in the offshore gillnet fishery). ^[1]

Status of the fishery

• At the current level of exploitation across its range, it is considered ‘vulnerable’ on the IUCN Red List of Threatened Species. ^[3]
• The upper limit on historical population size in the species’ known habitat is 70,380,000. It is unclear what the population size is currently. However, increased fishing and lower overall catch indicate a decreasing population size. ^[3]
• Size and bag limits, fishing season, and classification under the Nearshore Fishery Management Plan are working in concert to keep Sheephead population at a healthy size, and act as precautionary measures due to low data availability. ^[3]

Potential ecosystem impacts

• It is a keystone predator of the purple sea urchin that limits urchin grazing on kelp. Removing this predator can result in an increase in urchin numbers and grazing pressure on kelp, with subsequent knock-on effects for kelp dependent species.  

Sheephead’s mild flavor and delicate texture lends itself to any recipe calling for white fish.  

Edible portions

• Whole fish can be eaten, and can be used in fish stock as well. ^[6]

Description of meat

• White and delicate, with a mild flavor. ^[6]

Culinary uses

• This fish yields large fillets with skin on or off depending on how the fish is to be prepared. It can also be cooked whole.  
• The delicate flesh makes this fish hard to sauté. Common cooking methods include steamed, fried, or grilled. ^[6] This is a typical ocean white meat fish that can be used in a variety of recipes.
• For an Algerian fish soup recipe, visit Food.com. ^[8]

Nutritional information 

• High in protein (96% DV), vitamin B12 (71% DV), and selenium (136% DV). ^[7]

Toxicity report

• Not particularly vulnerable to any specific toxins, though care should be taken if caught in heavily polluted waters (offshore).

Seasonal availability

• March - December.

Has venomous spines! In fact, the genus name comes from the Greek word for "scorpion".

Taxanomic description

• The California scorpionfish has a stocky, slightly compressed body, a large head, mouth, and large pectoral fins. ^[1]
• Its colors range from red to brown with dark blotches and spotting on the body and fins. ^[1]
• Usually mature by 17 cm (6.7 inches), and can grow up to 43 cm long (16.9 inches). ^[2]

Distribution

• Found between Uncle Sam Bank, Baja California, and Santa Cruz, California. There is an isolated population in the Gulf of California. ^[1]
• More common along the southern part of California's coast than in the north. ^[8]

Life history

• Can live up to about 21 years, and spawns when it is 3 to 4 years old. ^[1]
• Spawning season takes place from April through August, and mating occurs through external fertilization. ^[1]
• Females release gelatinous "balloons" filled with eggs that float from the bottom to the surface, and these eggs hatch in about 5 days after the "balloons" are released. ^[1]
• Each egg ballon is about 12.7-25.4 cm (5-10 inches) long and joined at their small ends. ^[1]

Habitat 

• Usually found over hard, rocky bottoms at depths from just below the surface to 600 feet, but is occassionally found over sand or mud bottoms. ^[1]
• Prefers a depth range from 6.1-137.16 m (20-450 feet), and is believed to be more active at night. ^[4]
• Diet includes crab, squid, octopus, fishes, and shrimp. ^[1,2]
• Predation of this fish is believed to be low, but predation by octopi and sharks have been recorded. ^[4]

Often mistakently called sculpin, this fish is commonly caught by hook and line, and it is a very popular sportfish

Seasonal availability 

• Depending on the region and method of catch, there may be some seasonal closures. However, commercial fishing for this fish is generally allowed year-round. ^[3]

Regulatory and managing authority 

• This 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). ^[4,17]
• 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 through the California Nearshore Fishery Management Plan (NFMP). ^[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

• Usually caught by hook and line, but is also caught by fish pot, trawl, gill net. ^[4]
• Also taken as bycatch in rockfish fisheries. ^[4]

Status of the fishery

• A 2017 assessment by the Pacific Fishery Management Council found that the stock of Southern California scoprionfish is above the biomass target and above the minimum stock size threshold. ^[4]
• There is still much uncertainty about the California scorpionfish, but commercial landings have fluctuated over time, possibly from El Niño events. ^[4]

Potential ecosystem impacts

• Because of a lack of data, the environmental impacts of fishing the California scorpionfish are still widely unknown. ^[4]
• As of 2017, this fish is not considered overfished. ^[4]
• The environmental impacts associated with different fishing strategies (e.g. habitat disturbance, bycatch) should apply. ^[9]

This fish has a mild flavor and tastes great fried!

Edible portions 

• Typically only the fillet is consumed, but the whole fish can be consumed (minus the venemous spines). 

Description of meat

• California scorpionfish has a white, firm meat similar to cod and can be prepared many ways. ^[5]

Culinary uses

• Popular recipes include broiling, pan-searing, grilling, and frying. ^[5,6]
• For a recipe for Catalonian fish soup, visit Fish Tales. ^[11]
• For a recipe for Libyan Couscous with fish, visit Libyan Food. ^[20]

Nutritional information

• Nutritional information for 100g of raw rockfish can be found on the table to the right. ^[10] 

Toxicity report

• California scorpionfish earns its name--its spines have venom that can cause intense pain if they prick you! However, their venom does not usually kill humans. ^[1]
• When handling this fish, hold it by the mouth to avoid getting pricked. ^[7]

Seasonal availability

• This fish is available year-round. ^[3]

Ambush predators: this fish will usually sit at a slight angle, propped up by its ventral fins and wait for passing fish to attack by surprise.

Taxonomic descirption 

• Has a long cylindrical body, with a lizard-like head and mouth. ^[1]
• Body is uniformly brown on the back, and shades to tan or white on the belly. ^[1]
• Commonly 30 cm (11.8 inches) in length, and can weigh up to 1.8 kg (4 lbs). ^[1,2]

Distribution 

• Found from as far south as Guaymus, Mexico to as far north as Cape Beal, British Columbia, Canada. Not common north of Point Conception, California. ^[1]

Life history 

• Lays eggs, and has an extended larval period. ^[1,2]
• Spawning season begins in the summer and peaks in the fall, and larvae are most abundant in the fall and winter, with a peak during September-November. ^[1,3]

Habitat

• Hides in sandy bottoms in shallow water ranging from 9.1 m to 55 m (30 to 180 feet). ^[1]
• Ambushes small fishes and squids by sitting on the bottom in wait for passing prey, then rapidly darting upwards to swallow unsuspecting prey in one gulp. ^[1]

This fish can be caught with moving bait, and can be used as bait for other fish.

Seasonal availability 

• There is currently no stated seasonal restriction for California lizardfish. ^[4]

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. ^[16]

Gear type 

• Most lizardfish is caught by hook and line, and recreational gear requirements follow general California guidelines. ^[4,5]

Status of the fishery 

• There is no commercial fishery for the California lizardfish, but it is fished recreationally. ^[4]
• Currently there is little concern about overfishing or decreasing population, as there is no fishery for this fish. ^[2,6]

Potential ecosystem impacts

• There are few ecosystem impacts from fishing for this fish, but lost fishing lines may contribute to the problem of ghost fishing. ^[7]

This fish is bony but tasty--try it fried

Edible portions 

• Fins and head are typicaly removed before eating. ^[10]

Description of meat

• The meat is white and slightly flakey, and can be bony. ^[8,10]

Culinary uses 

• This fish is usually eaten fried, but can also be baked or grilled. ^[8,10]
• For a versatile recipe for fried fish, visit The Spruce Eats. ^[11]

Nutritional information 

• Information for 100g of lizardfish (Synodus indicus) can be found on the table to the right. ^[9]

Toxicity report

• No known toxins. ^[2]

Seasonal availability

• This fish can be found year-round. ^[4,5,10]