When threatened, the sea cucumber expels its guts, which later re-grow.

Taxonomic description

• Ranges in color from dark red, brown, and yellow with large, stiff papillae that is lighter in color but is usually tipped red. ^[3]
• Skeleton is reduced to ossicles in the body wall. ^[2]
• Is difficult to measure as it contracts, but a maximum length of 50 cm (~2 ft).  ^[3]
• When relaxed, this species is the longest sea cucumber on the West Coast. ^[4]

Distribution

• Found from Baja California, Mexico to Alaska. ^[1]

Life history

• Is a broadcast spawner, and spawning is thought to coincide with phytoplankton blooms. ^[2]
• Becomes reproductively mature between 4 to 8 years old. ^[2]
• Can live up to 12 years. ^[1]

Habitat

• Found from low intertidal to depths of 75 meters (249 feet). ^[4]
• Prefers hard substrates, like rocks and shells, as well as calm water. ^[1,2]
• Predators include sea stars, various fish, sea otters, and crabs. ^[2]
• As a deposit feeder, it collects organic matter and microorganisms. ^[1]

Despite being little known, California's commercial fishery for the sea cucumber was established in 1978. 

Seasonal availability

• Available year round. ^[6]

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. ^[5]

Gear type

• Trawling is only allowed in Southern California. ^[1]
• Diving for sea cucumber is allowed in Northern California and Southern California. ^[1]
• Diving is more common than trawling, and usually occurs in conjunction with other dive fisheries, such as the sea urchin. ^[1]
• Special permits are required to fish for sea cucumber. ^[5]

Status of the fishery

• Very little is known about the population size, but is thought to be stable. ^[1,2]
• High natural mortality and slow growth makes this species susceptible to overfishing. ^[2]
• It is unknown if current fishing rate is sustainable. ^[2]
• Listed as least concern by IUCN due to its abundance across its entire range. ^[1]
• The population declined in the 1980s due to lack of regulation, but restrictions allowed for recovery. ^[1]

Potential ecosystem impacts

• Use of non-selective gear like trawls can damage habitat and result in bycatch, which is mediated in California by restricting trawling in sensitive habitats. ^[6]
• Channel Islands and Santa Barbara Islands have found a declining sea cucumber population in fished areas. ^[6]

The highest demand for the sea cucumber comes from the Asian market, where it is considered a delicacy.

Edible portions

• Sea cucumber an be eaten whole, or just the skin or gonads. ^[2]

Description of meat

• It has little to no taste, but soaks up the flavors it's cooked in. ^[7]
• The texture is gelatinous. ^[7]

Culinary uses

• Often boiled, dried, and salted before being exported, as well as frozen or pickled. ^[2]
• Sold fresh in California. ^[2]
• Typically, sea cucumber is used in Chinese soups or stews. ^[2]
• For a recipe for braised sea cucumbers with mushrooms, visit Pacific Sea Cucumbers Harvesters' Association. ^[10]

Nutritional information 

• Rich in healthy levels of Vitamins A, B1, B2, B3 as well as calcium, magnesium, iron, and zinc. ^[8]
• Anticoagulant, anti-inflammatory, anti-hypertension, antioxidant. ^[8]
• Low levels of fat but high levels of protein. ^[8]
• Nutrition Facts for 100g of sea cucumber are found on the table. ^[9]

Toxicity report

• No known toxins. ^[8]

Seasonal availability

• Year round. ^[6]

It is born with an eye on each side of the body, but as it matures one eye migrates to the other side. California Halibut can be left-eyed or right-eyed!

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Taxonomic description

• Has a small head with large mouth full of teeth. ^[5]
• Both eyes are on one side of the body so that the fish can lay flat on the seafloor with eyes facing up. ^[5]
• Eyed side of the body is usually grayish or greenish-brown, and mottled with lighter and darker spots to camouflage with the cobbles, sand or mud of the substrate. The blind, “underside” side is white to cream. ^[3,4]
• Can reach lengths of 150 cm (60 “). ^[2]

Distribution

• Found from Magdalena Bay, Baja California, Mexico to Washington state, with a separate population in the upper Gulf of California. ^[3]
• Most occur south of San Francisco. ^[4]

Life history

• Major spawning areas are unknown, but the spawning season extends from February to July with most spawning in May. ^[4]
• Adults come up from relatively deep offshore water to spawn inshore at depths of 5-18 m (16-60 feet). ^[4]
• Eggs are deposited on the substrate surface and fertilization is external. ^[4]
• Larvae and post-larvae are pelagic for serveral months before settling on the bottom, likely in bays and estuaries. ^[4]
• The juvenile halibut emigrates to deeper water after 1 year and/or at 20 cm in length. ^[1,4] 
• Maturity is reached after 2- 3 years for males and 3 - 5 years for females; both may live 30 years. ^[3,4]

Habitat

• Demersal (lives on the sea floor) during its juvenile and adult stages, mostly on sandy sediments.
• Uses bays and estuaries as nurseries, possibly to decrease the risk of mortality of newly hatched fish. ^[2,4]
• Planktivorous as a larvae and juvenile, piscivorous as an adult. ^[4]
• Lives from the surf zone to 100 m (330 ft) but is most abundant around 30 m (100 ft). ^[1,4]
• Lies flat and very still, buried or partially buried in sediment on the sea floor where it ambushes its prey, specifically free swimming fish (e.g., Pacific sardine and northern anchovy). ^[2]

Most California halibut landed is consumed domestically, with very little going to export.

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Seasonal availability

• Commercial fishing is open year-round except trawl fishery, which is open June 16-March 14. ^[7]

Regulatory and managing authority

• 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 Northern and Central California Finfish Research and Management Project. ^[7,15]

Gear type

• 50% of statewide landings from bottom trawl are caught only within specified trawling grounds, 25% are caught by hook-and-line, and the other 25% are caught with trammel or bottom set nets. ^[6]

Status of the fishery

• When caught with hook-and-line or bottom trawl, California halibut is rated as a “Good Alternative” by Monterey Bay Aquarium’s Seafood Watch program. ^[8]
• Stock assessments indicate a trend in depletion from 1971-2011, but further data is required. ^[9]

Potential ecosystem impacts

• Degradation of estuaries & bays that halibut depend on for nursery grounds paired with its limited range makes it vulnerable to overfishing. ^[8]
• One quarter of the total catch is caught with gillnets, which can entangle marine mammals & seabirds, so restrictions have been placed on where gillnets can be set. ^[7]
• Hook-and-line fishing is considered sustainable since gear is rarely in contact with the seafloor. 
• Stocks are maintained through a minimum size requirement of 55 cm (22”) length, which allows a chance for the fish to spawn before being eligible for take. ^[7]

The skin only moderately shrinks when cooked, allowing for fillets to be fried or poached without distorting the meat.

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Edible portions

• Usually available as fillets.

Description of meat

• Lean fish with a mild, sweet flavor. 
• Meat includes large, white flakes with a firm and tender texture because of its rich oil content.

Culinary uses

• Cook this fish while fresh! Because of the leanness of the fish, freezing can cause the loss of moisture, and it is easy to overcook & dry out. Cook to an internal temperature of 52-54°C (125–130°F) to ensure the fish stays moist and tender. ^[12]
• Common preparations include baked, broiled, batter-fried, pouched, sautéed, steamed, sushi. 
• Takes on the flavor of any seasoning or sauces you cook it in, making it a great fish to sauté rather than grill.
• Cooking tip: Once sautéed and before it fully cooks, place the pan in the oven to allow the fish to capture the richness of all the flavors. ^[13] 

Nutritional information  

• Information available for 100g of haliut cooked with dry heat (5.6 oz). ^[10]

Toxicity report

• Safe consumption recommendations are 3 servings per month for adults, 2 for kids 6-12 yrs, & 1 for kids 0-5 yrs old as Halibut has potentially elevated levels of mercury. ^[11,12]

Seasonal availability

• Available fresh year-round.

All bark, no bite: although this fish looks intimidating, it is typically not aggressive and swims away when approached.

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Taxonomic description

• Has a long, slender, almost round body. ^[1]
• Has a large mouth with canine-like teeth; the lower jaw projects beyond a sharply pointed snout;  and it has two dorsal fins that are small and widely spaced. ^[1]
• Dorsal side is grayish-black with a bluish tinge and the ventral side and belly are silvery or white. Its tail is yellowish. Females have a charcoal black edge on the pelvic and anal fins; the same fins of males are edged in olive or yellow. ^[1]
• Can grow up to 1.2 m (4 ft) long and weigh up to 8 kg (18 lbs). ^[4]

Distribution

• Ranges from Kodiak Islands, Alaska to Cape San Lucas, Baja California, Mexico. ^[1]

Life history

• Lives up to 12 years, and begins maturing in its second year of life. ^[9]
• Egg production per spawning period increases from 50,000 eggs at age 2 to upwards of 400,000 eggs by age 6. ^[9]
• Can spawn more than once per spawning season. ^[9]
• Off southern California, external fertilization takes place from April to September, peaking in June. ^[6]

Habitat

• Prefers coastal areas near reefs or kelp, but has been found in waters as deep as 37 meters (120 ft). ^[1]
• Young (~15 cm length) are found in shallows in bays, marinas, and kelp forests. ^[4]
• Juveniles and adults form long, thin schools sometimes many miles long. ^[4]
• Primarily preys on anchovies and other small fishes such as sardines, young mackerel, and grunion; schools of barracuda known to herd prey into shallow water for easier capture. ^[4]
• Predators of California barracuda include birds like bald eagles and terns, and people. ^[1]

This fish is subject to a small commercial fishery, but is a popular target for sport fishermen.

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Seasonal availability

• First sightings of schools occur in the middle of March, reaching a maximum between May and Late September/Early October.

Regulatory and managing authority

• There is currently no national management for the California barracuda, but it is mentioned by the Pacific Fishery Management Council's Fishery Management Plan for U.S. West Coast Fisheries for Highly Migratory Species. ^[7]
• 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. ^[6,7]

Gear type

• Three types of commercial gear used are: circle nets (purse seines), gill nets, trolling, hook and line. ^[1,9]

Status of the fishery

• The minimum size legally permitted to be taken is 28 in. ^[6]
• In 1929, law was passed in regards to regulating purse seine and round haul net use between August 1 and April 30, when major spawning events take place.
• Use of netting during these major spawning months is prohibited. ^[9]
• Populations of this fish decreased from the 1900s through the 1940s due to a rise in purse seine fishing, however populations have since recovered and are considered stable due to catch limits (size and number), replacement of purse seines with gill nets, substantial egg production, and decreased consumer demand for this species. ^[1,4]

Potential ecosystem impacts

• Gillnets have highest bycatch rates of marine mammals, sea turtles, sea birds, and sharks of any fishing gear. ^[9] 

Barracuda offers the same protein content as salmon (38-39 g), but has almost 9 grams less of fat per serving.

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Edible portions

• Meat with skin on or off. ^[11]
• The Kama (collar) part is also a rich piece of meat that can be saved. ^[11]
• Female Roe from early in the season is edible as well. ^[11]

Description of meat

• Full flavor, meaty firm texture with large flakes, low fat content and off-white color when cooked. ^[2]

Culinary uses  

• Can be eaten as fillets, steaks, or whole dressed (gilled and gutted). ^[2,11]
• Common uses- broiled, baked, poached, smoked, sautéed, or grilled. ^[2]
• Deep frying is not recommended, as this fish has a high oil content. ^[11]
• For a smokey barracuda recipe, visit Kiran Jethwa. ^[13]
• For a barracuda fish taco recipe, visit SoCal Salty. ^[14]

Nutrition Information

• Nutrition information shown in table. ^[10]

Toxicity report

• Although larger barracuda species (especially in the Atlantic) are associated with ciguatera poisoning, this species does not show signs of such toxicity. ^[2]

Seasonal availability

• Available fresh between April to Mid-September; Frozen available all year long. ^[2]

The primary diet of the cabezon consists of crustaceans and molluscs, and small fishes from the water column

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Taxonomic description

• The name “Cabezon” comes from Spanish meaning "large head", which is a main identifying feature for this fish. ^[1]
• Grows up to 1 m (3 ft) in length and weigh over 11kg (24 lbs). Females are usually larger than males of the same age. ^[1]
• Ranges in color with varying shades of brown, red, or green with lots of darker mottling to help with camouflage. Females are usually greenish while males are more reddish. ^[1]
• Has smooth skin without scales, which distingushes it from lingcod. ^[1,2]

Distribution

• Found from the Eastern Pacific, from North Alaska to central Baja California, Mexico. ^[2]

Life history

• Adults spawn on rocky outcrops in shallow water, and males guard the eggs until they hatch. ^[3]
• After hatching, the larval young drift out to sea then develop into small, silvery fish. ^[3]
• After 3 to 4 months as larvae, the 3-5cm long fish settle at intertidal pools then move to reefs and kelp forests. ^[2,3]

Habitat

• Found nearshore from intertidal to 200m (656 ft.) among jetty rocks, kelp forests, and rocky reefs. ^[3]
• It is ambush predator that patiently waits for passing by prey, then lunges to engulf its prey with its large mouth. ^[1]
• Predators of this fish include larger fish and marine mammals. ^[2]
• Prized as a recreational game fish. ^[3]

This fish is not subject to barotrauma like other bottom dwelling fish as it lacks a swim bladder.

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Seasonal availability

• Caught commercially year-round except for the months of March-April, during which the fishery is closed. ^[9]

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). ^[6]
• 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). ^[7]
• The Groundfish Collective combines input from the industry and government entities to inform regulatory and/or management measures for this fishery. ^[13]

Gear type

• Caught commercially with hook and line, pots and traps. ^[3]

Status of the fishery

• There is little data about this fish relative to other groundfish. ^[3]
• Most fishing pressure comes from recreational fishing, in particular by Commercial Passenger Fishing Vessels, which increased access to nearshore fisheries starting in the late 1930s. ^[3]

Potential ecosystem impacts

• All environmental concerns regarding various methods of fishing apply. ^[11]
• There is not much concern over current levels of exploitation because of the cabezon's wide distribution, size limits on catch, and little demand for the fish. ^[3]

The eggs (roe) of cabezon can be potentially toxic if ingested, but the rest of this fish is prized for its meat!

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Edible portions

• Most of the fish can be eaten, except for the roe (eggs), which are poisonous to people. ^[1]

Description of meat

• The cabezon has blue colored flesh that turns white when cooked. ^[1]
• It has sweet, shellfish flavored meat that can be prepared in almost any manner. ^[1]

Culinary uses

• This versatile fish can be prepared in many ways: fried, baked, grilled, or steamed. ^[1]
• For some cooking suggestions for cabezon, visit ehow.com. ^[12]

Nutritional information 

• No nutritional information available, shown is information for Lingcod, a fairly similar species as described by those who fish and eat this fish. ^[10]

Toxicity report

• Although the rest of the fish is delicious, the roe (eggs) are toxic when consumed. ^[1,5]

Seasonal availability

• Available year-round except for March-April. ^[9]

This fish ranges in color, but is rarely (if ever) actually black!

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Taxonomic description 

• Has a compressed, oval body and ranges in color from silvery, orange-brown, light tan, to greenish white, depending on the substrate color that it can blend with. ^[1]
• Has thick orange or yellow lips, and sometimes has shading above the upper lip that looks like a mustache. ^[1]
• Adults average 15.24cm (6 inches) but can grow up to 38.1cm (15 inches and weight 2 kg (4.5 lbs). ^[1]

Distribution 

• Found along the coast of Northern California to Central Baja California, but is mostly south of Central California. ^[1]

Life history 

• Matures at 1-2 years, and can live 6-9 years. ^[1]
• Fertilized eggs are hatched prematurely in females, and the embryos continue to incubate in the mother for another 12 months until she gives live birth! ^[1]
• The number of offspring increases with the age of the female, and she can have about 30 young at a time. ^[1]

Habitat

• Lives in shallow waters, and prefers depths of 0.9m (3 ft), and is often found in the surf zone. ^[1]
• Associated with rocky or sandy substrate, kelp forests, near piers, and in eelgrass within estuaries. ^[1]
• Predators of the black perch include harbor seels, cormorants, and humans. ^[1]
• Preys on amphipods, crabs, brittlestars and worms. ^[1]

The black perch is a popular fish for recreational anglers, and is available year-round!.

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Seasonal availability 

• Available for recreational fishing year-round! ^[2]
• The commercial surfperch fishery has a seasonal closure from May 1 through July 31. ^[4]

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. ^[14j]

Gear type

• Typicaly caught by hook-and-line anglers along beaches, bays, and piers. ^[3,4]
• Other commercial methods involve A-frame dip nets, beach seines. Perch are caught incidentally with round haul nets and trawl gear. ^[4]
• Tips on when and how to fish for all surfperch fish are available at the California Department of Fish and Wildlife. ^[3]

Status of the fishery 

• As of 2011, annual commercial landings have been decreasing, but recreational landings have remained relatively stable. Commercial declines are likely in part due to changes in demand and regulations that prohibit overfishing. ^[4]
• Currently no formal stock assessments of black perch exist. ^[4]

Potential ecosystem impacts

• There are few impacts associated with this fishery, as most black perch is caught by the hook-and-line method, which minimizes bycatch and habitat destruction. ^[4,5]
• Impact can be minimized by using hooks that allow for easy release of fish or animals unintentionally caught. ^[5]

The California Office of Environmental Health Hazard Assessment recommends eating 1-2 servings of Black perch per week!

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Edible portions 

• Perch is typically eaten whole, but it is recommended to remove the skin before eating. ^[7,8]
   

Description of meat 

• Black perch, like other surfperch, has a mild-tasting, soft meat that turns white when cooked. It does not have a high oil content. ^_[9]

Culinary uses

• This fish can be fried, steamed, grilled, or pan-fried. ^[8,9]
• For a recipe for surf perch and pineapple salsa, visit Bush Cooking. ^[10]
• For a Greek-style baked perch recipe, visit Food.com. ^[15]

Nutritional information 

• Nutritional information based on 100g of cooked perch can be found on the table. ^[6]

Toxicity report 

• Generally considered safe to eat, but it is monitored by the OEHHA for mercury and PCB's, which are contaminants that are toxic to humans. ^[7] 
• Serving recommendations may vary regionally, so it is best to check local regional advisories for information before eating. ^[7]

Seasonal availability 

• It is available year-round. ^[2,3,4]

Big skates can grow up to 2.4 m (8 ft) from snout to tail!

Taxonomic description

• Diamond shaped with a mottled reddish-brown top, scattered small pale spots and larger dark blotches. ^[1]
• The large “eye spots” on its pectoral fins are thought to confuse predators about its size. ^[1]
• Can grow up to 2.4 m (~8 ft) long from snout to tail. ^[1]

Distribution

• Found from the Bering Sea and Southeastern Alaska down to Central Baja California, although rarely found south of Point Conception. ^[1]

Life history

• Lives up to 17 years old. ^[2]
• Males and females reach maturity at approximately 7-8 years and 12-13 years, respectively. Females lay large egg capsules which usually contain 3-4 eggs that hatch about 9 months after release. ^[1]

Habitat

• Commonly found at depths of 100-200m (328-656 ft) in coastal bays and estuaries along sandy or muddy bottoms. ^[2]
• Feeds on marine invertebrates on the sea floor as well as small fish such as sculpin. It is preyed upon by large bony fish and sharks. ^[1]
• Elephant seals are known to sometimes eat big skate egg capsules. ^[1]

While many species of skate can be found worldwide, the majority of the global supply comes from the United States and Canada.

Seasonal availability

• Available year-round. ^[3]

Regulatory and managing authority

• Big skate 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). ^[3]
• As established by the Marine Life Management Act, the California Fish and Game Commission (CFGC) regulates the big skate fishery in state waters, and the California Department of Fish and Wildlife (CDFW) manages this fishery. ^[7]
• The California Groundfish Collective combines input from the industry and government entities to inform regulatory and management measures for this fishery. ^[8]

Gear type

• Usually caught as incidental bycatch by fisheries using trawl, longline, and trammel net gear. ^[2]

Status of the fishery

• Of least concern due to management throughout much of its range but is at risk of being overfished due to its large body size and slow growth rate. ^[2]
• Population size has remained stable in the northern part of its range but no formal stock assessment has been to done along the coast of Washington, Oregon, or California. Stock assessments from other regions confirm that the population is stable. ^[3]
• Within California boundaries, the Marine Life Protection Act (MLPA) limited the range of trawling boats and fishing pressure on this species. ^[2]

Potential ecosystem impacts

• There are minimal ecosystem impacts as the management plan takes into account fishery-independent biomass estimates and natural mortality estimates. Historically in California, landings of big skate tended to be smaller individuals with larger individuals being discarded, allowing for mature individuals to continue reproducing. ^[2]

Skate meat has a mildly pronounced flavor similar to scallops!

Edible portions

• Typically only the wings are eaten. ^[4]

Description of meat

• This fish has soft, off-pink meat that usually firms up after being chilled. ^[4]

Culinary uses 

• This fish can be obtained as skinless fillets or whole wings with skin. Each wing produces two fillets, one from the top and one from the bottom. ^[4] 
• If preparing freshly caught skate, cut along the thickest part of the wing where it once joined the body until you hit the layer of cartilage. Slide the knife along the cartilage until the fillet has been removed. Remove the skin the same way you would any other fish. Repeat on other side of the wing. ^[5]
• Some skate wing recipes can be found on EatSmarter! and Food and Wine. ^[6,10]

Nutritional information  

• Nutritional info is for one skate fillet. ^[4]

Toxicity report

• As skate processes urea through the skin, it can develop an ammonia smell if handled improperly. Avoid buying pieces that smell like ammonia and when sport fishing, eliminate gut immediately after obtaining and put on ice. ^[9]

Seasonal availability

• Available year-round but fresh skate landed in the winter is considered the best. ^[4]

Brown box crab is a type of king crab, like the better known Alaskan king crab.

Taxonomic description

• Carapace grows up to 15 cm (6 in.) across, it is red-brown or tan in color with white and purple patches, and small spines. ^[2,3]
• When disturbed, it folds its legs and abdomen tightly together, so that it appears like a tight box or ball. ^[2]
• Has a calcified abdomen, with relatively short legs, and its fifth pair of legs are small and folded under the carapace, making it seem as if it only has four pairs of legs. ^[2,7]
• While buried, two circular holes (foramins) in the claws allow for water circulation to the gills. ^[2]
• Its large claw (usually the right) has blunt white teeth, while the small claw has sharp teeth. ^[2]

Distribution

• Range extends from Kodiak Island, Alaska, to San Diego, California. ^[3]

Life history

• Lives in aggregations, moves together, and molts at similar times within the aggregation. ^[7]
• In British Columbia, it has a biennial (two-year) breeding cycle; females molt and breed in mid-summer, brood eggs and larvae for 18 months, and release zoeae over ~69 days during the second winter/early spring (Feb-April) after breeding. The life cycle may be shorter and brooding may begin earlier (February) in Southern California. ^[2,7]
• Passes through four larval stages before becoming a juvenile and gaining the ability to walk. ^[2]

Habitat

• Resides in depths of low intertidal to ~600 m (1968 ft), but is usually found deeper than 18 m on muddy bottoms or on rocky faces over mud. ^[2,3]
• Scoops up mud to feed on bivalves and organic debris, and also feeds on brittle stars and sea urchins. ^[3]
• Is preyed upon by octopus, and may be parasitized by commensal organisms including snailfish, whose eggs and larvae can be found on crab gill filaments, and polychaete tubeworms, hydrozoans, and small bivalves on brooding and post-brooding females. ^[2,8]

Once only caught as incidental catch, there is now an experimental fishery targeting this crab!

Seasonal availability

• Year round. 

Regulatory and managing authority

• As established by the Marine Life Management Act, the California Fish and Game Commission (CFGC) regulates the fishery, and the California Department of Fish and Wildlife (CDFW) manages this fishery in state waters. ^[1,4]
• Currently there is no established fishery management plan, but California Sea Grant, the Pacific States Marine Fisheries, the Ocean Protection Council, CDFW, and NOAA Fisheries are presently working with fishermen to collect information about this fishery. ^[4]

Gear type

• Trap caught. ^[7]

Status of the fishery

• Box crab is an emerging fishery in California. An experimental permit system is currently being explored. ^[1,4]

Potential ecosystem impacts

• Traps can be modified to target specific species, but there is some risk that vertical lines running from the traps may entangle sea turtles and marine mammals. ^[9]