Soupfin sharks are known to separate by sex. The females generally stay in Southern California while the males range from Northern California to British Columbia. ^[3]

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Taxonomic description

• Most notably recognized by a pointed, long snout and overall slender appearance. ^[7]
• A key identifying feature of soupfin shark is a second dorsal fin located above its anal fin. ^[7]
• Mostly dark grey in color with a white underside. ^[10]
• Averages around 1.8 meters (6 feet), in length. ^[3]

Distribution

• Found worldwide in the Atlantic, Indian, and Pacific oceans. ^[10]
• In California, range depends on the sex; females typically stay in the Southern California region ^[3]; Males typically range from Northern California to British Columbia. ^[3]
• Ranges overlap in Central California where an equal ratio of females and males can be found. ^[3]

Life history

• Maximum known life span is 55 years. ^[10]
• Spawns once a year during the early summer and is ovoviviparous, where the eggs develop in mother’s body until ready to hatch. ^[10]
• Following a one-year gestation period, a female shark will give birth to litters ranging from 6-52 pups. ^[10]
• Nurseries are often in shallow waters during the summer then move to deep coastal waters during the winter. ^[10]

Habitat

• Typically found in cold and temperate waters at the bottom of shallow water bays, canyons, and offshore ecosystems. ^[8]
• Preys on invertebrates and bony fishes. ^[8]
• Predators of soupfin sharks include great white sharks, spotted sevengill sharks, and most likely larger marine mammals. ^[8]

There is a 2011 law that bans the sale or possession of any shark fin products in the state of California; there is an exception only for those who have a department issued license or permit (see section (d) under CA Fish and Game Code § 2021). ^[11]

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Seasonal availability

• Commercial fishing of the Soupfin shark is open year-round. ^[12]
• Though commercial fishing operations occur all year, landings of the soupfin shark are greatest between September and December. ^[12]

Regulatory and managing authority

• The fishery for this shark 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) as an Ecosystem Component Species. ^[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. ^[13]

Gear type

• Fishing gear used to catch this fish include drift gill-net and saltwater trolling. ^[12]

Status of the fishery

• In the 1930s, soupfin shark was heavily overfished as a rich source of Vitamin A oil and eventually collapsed in the 1940s; local populations are currently considered vulnerable. ^[7,10]
• Populations today are not well-studied, this species has not yet recovered to pre-1930 numbers and is an area of concern. ^[8]
• Under the Pacific Coast Groundfish FMP, a “rockfish conservation area” closes large areas to fishing of sharks or groundfish by most types of fishing gear; FMP also implements annual harvest guidelines for sustainable fishing. ^[4]

Potential ecosystem impacts

• Fishing in Southern California during Spring may harm recovering populations since pregnant females and juveniles reside in that area. ^[8]

The Soupfin shark got its name after its fins were frequently harvested to make traditional Chinese sharkfin soups. ^[4]

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Edible portions

• Meat of the shark, fins, liver (good source of vitamin A oil). ^[5]

Description of meat

• The meat is white, firm, juicy. ^[6]

Culinary uses

• It is obtained fresh or frozen, skinned in fillets or steaks, or dried and salted.
• Fins are commonly used in shark fin soup, and the meat is mostly cooked/grilled in steaks. ^[5]

Nutritional information 

• Nutritional information for Soupfin shark could not be found; shown is a fillet of spiny dogfish shark (both species are groundfish). ^[1,2]

Toxicity report

• All sharks have concentrations of urea, a non-toxic byproduct from its metabolic process that degrades to ammonia, and therefore must be gutted promptly and prepared properly (see prep reference at FAO). ^[5]
• Sharks caught in other regions have higher levels of mercury, but no information can be found for the California fishery specifically. ^[8]

Seasonal availability

• Available year-round. ^[9]

A sit and wait predator during the day, the guitarfish hunts by staying hidden in the sand until it sees prey. At night, the guitarfish actively hunts prey near the seafloor. ^[11]

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Taxonomic description

•  As ray that grows up to 1.7 m long, it is a brownish grey color that blends in with the sand, and has a flat body. ^[11]
• Uses its long tail to move through the water, so it resembles a shark more than it does a ray. ^[11]

Distribution

• Ranges from Northern California to the Gulf of California. ^[11]

Life history

• Lives about 11-16 years. ^[4]
• Mature males have large claspers proportional to their bodies and have spines. Females are mature when their shell gland and uteri are developed. ^[6]  
• Males mature at 8 years old and females mature at 7 years old. ^[4]
• Mating occurs every summer between monogamous partners. Females carry eggs for 9-12 months before giving birth to a litter of 6-28 pups. ^[4]
• Females give birth in shallow waters from June to October. ^[4]

Habitat

• Lives on the sandy seafloor of bays and estuaries up to 12 m deep. ^[11]
• Preys on crabs, worms, small fish, and clams. ^[11]
• Is preyed on by large birds and mammals. ^[4]  
• Its generally shallow habitat makes it easy catch for fishermen, though its population is not in danger because there is not a high demand for shovelnose meat. ^[6] 

Once a trash fish discarded by fishermen, there is now demand for these fish. ^[11]

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Seasonal availability

• Available year-round, though from 2013-2015 landings (in lbs) in California were lowest (close to zero) from July through September, and highest in either January (2013, 2015) or November (2014). ^[7] 

Regulatory and managing authority

• The shovelnose guitarfish 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). ^[12]
• 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. ^[2]
• The California Groundfish Collective combines input from the industry and government entities to inform regulatory and management measures for this fishery. ^[13]

Gear type

• Similar groundfish species are caught with traps, hooks, and lines; even though this species is not specifically listed it is likely caught with similar gear. ^[5]

Status of the fishery

• May be vulnerable to overfishing because it is long-lived, takes a long time to reach maturity and reproduce, and pregnant females in some regions swim in shallow water where they are easy to catch. ^[3]
• Population is decreasing and is near threatened. ^[1]
• No catch limit regulations or conservation efforts are in place. ^[1]

Potential ecosystem impacts

• The guitarfish plays a role in the ecosystem as predator and prey, so drastic declines could dramatically affect the ecosystem. ^{[4, 3]} 

The guitarfish is often sold as “fish n’ chips” in Santa Barbara. ^[6]

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Edible portions

• Trunk, tail, and loin areas of the fish are generally used. ^[6]

Description of meat

• Meat is often served fried and buttery, but can also be thick like steak. ^[6,9]
• Although it is in the same family as shark, it is often classified as white fish as it  

Culinary uses

• Usually called “shark steak” or sold as “fish n’ chips” in Santa Barbara. Dried guitarfish is also sold as curios. ^[6]
• It can be made for cocktail, kabobs, and more--visit Pier Fishing for recipe suggestions. ^[8]
• For a shovelnose guitarfish recipe, visit Surf Fishing in So Cal. ^[14]

Nutritional information 

• Nutritional info for shovelnose guitarfish could not be found; shown is 100g of raw skate wing. ^[9]

Toxicity report

• No known toxins or dietary warnings/guidelines currently exist.

Seasonal availability

• It is typically available year round, with some variation depending on the year ^[7]

It is typically bright red in color, but smaller fish have more dark mottling.

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Taxonomic description

• Although known for its striking vermilion shade, this rockfish is also known to have some gray or white mottling along the side. ^[1]
• On smaller fish, the mottling is more apparent, as seen in the image above. ^[1]
• Has a large mouth, with a lower jaw that protrudes beyond the smaller upper jaw. ^[1]
• Unlike similar species of rockfish, the Vermilion rockfish has scales garnering its lower jaw. ^[1]
• Usually grows to be between 35.56 and 55.88 cm (14 and 22 in), but the largest ever recorded was 76.2 cm (30 in). ^[1]

Distribution

• Found all along the Northern Hemisphere’s Pacific Coast, from Prince William Sound, Alaska to San Benito Island, Baja California. ^[1]
• More common along the northern part of the coast than southern. ^[2]
• Typically found at depths of around 100 to 500 feet (30 to 150 meters). ^[1]

Life history

• Has an average 22 years max lifespan; matures at 5-6 years and 14 inches (42 cm). ^[1,2]
• Larger fish contain more eggs: a 54.6 cm (21.5 inch) fish is expected to have ~1,600,000 eggs. ^[1]
• The mating period is from December-March, and has internal fertilization with live young. ^[1]

Habitat

• Lives amongst rocks at the bottom of reefs, and in other large rocky patches. ^[1,2]
• Younger rockfish are found in shallower waters. ^[2]
• Eats zooplankton, cephalopoda (squid and relatives), white croaker, krill.  ^[9]

Catch is largely recreational; but there is a modest commercial fishery under the State Shelf Fishery Program.

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Seasonal availability

• The commercial fishery is available year-round, but is subject to inseason closures by management authority. ^[10]

Regulatory and managing authority

• Fishery is managed federally by the NOAA fisheries and, as established by the Magnuson-Stevens Act, the Pacific Fishery Management Council (PFMC) through the Pacific Coast Groundfish Fishery Management Plan (FMP). ^[17]
• As established by the Marine Life Management Act, the California Fish and Game Commission (CFGC) regulates the fishery in state waters, and the California Department of Fish and Wildlife (CDFW) manages this fishery. ^[18]

Gear type

• Caught in longline gear, as incidental catch in otter trawls, traps, and hook and line with other shelf fish. ^[8]

Status of the fishery

• Aside from overarching Rockfish Conservation Areas and general rockfish regulations, there are few regulations specific to Vermilion Rockfish. ^[3]
• In southern California, it is typically caught as incidental take in Bocaccio rockfish fishery ^[9], and is classified by NOAA as a “minor shelf rockfish” fishery category. ^[10]
• Currently there is a lack of concern for stocks, which are considered “healthy”. ^[4,5]
• This fish is found in high abundance; in 2005, it was listed as the seventh most recreationally landed species in California. ^[11]

Potential ecosystem impacts

• Incidentally taken, so the ecosystem impact from this fishery is not as prominent.
• The use of demersal (seafloor) longline gear has some localized impact from placing and removing the gear. ^[12]

This fish is tough to cut into, but easy to roast whole!

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Edible portions

• The whole fish-except for the bones-can be eaten after being cleaned. 

Description of meat

• It has lean meat with a nutty flavor, and a medium or firm texture. ^[7]

Culinary uses

• Can be obtained whole and fresh. ^[7]
• This fish tastes great roasted or deep-fried whole, often with vegetables. ^[6,7]
• Try it roasted, baked, batter fried, or steamed. ^[14]
• For a baked rockfish recipe, visit Cooking on the Weekends. ^[19]
• For a fish stock recipe, visit The Spruce Eats. ^[20]

Nutritional information 

• While typically cooked whole, the serving size is per fillet. ^[15]
• Information specific to Vermilion Rockfish could not be found; listed is the information for rockfish as a general category. ^[15]
• Rockfish is a good source of Vitamin D; as it contains 6.9 micrograms per serving, or 46% of the daily value for a 2000 calorie diet. ^[16]

Toxicity report

• Listed as a medium mercury species of rockfish; between 2 and 4 servings per week considered safe. ^[13]

Seasonal availability

• Year-round. ^[10]

Masters of Disguise! The young mask their bodies with barnacles, bryozoans, hydroids, and algae. As they mature, adults develop a film of fuzzy green algae over their bodies.

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Taxonomic description

• Has an oval-shaped body covered in spines and bumps. ^[1]
• Is the largest species in the family of California spider crabs (Majidae) with long, crawling legs and big, knobby joints. ^[1]
• Male adults have massive claws and legs longer than female adults. ^[1]
• Males’ bodies grow up to 17 cm (6.5 inches) and females’ bodies up to 11 cm (4.5 inches). ^[1]

Distribution

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

Life history

• Life span is at least four years. ^[2]
• Maturity is defined by size— females mature with abdomen width of 10.7 – 17.3 cm (4.2 to 6.8 inches), males from 10.7 –  24.4 cm (4.2 to 9.6 inches) wide. ^[2]
• Egg-bearing females peak in late spring through summer and can store sperm for the future in the absence of males. ^[2]
• Male and females pile up on shore and hook back-to-back to mate. ^[2]
• Each brood ranges from 125,000 to 500,000 eggs. ^[2]

Habitat

• Males spend winter in deep water, and both sexes migrate toward shallower waters during warmer weather, dwelling in depths ranging 6 to 152 meters (20 – 500 ft). ^[1,2]
• Prefers to hide out in reefs and pilings. ^[1]
• Scavengers & carnivores: diet consists of live and dead bottom-dwelling organisms. ^[1]
• Small individuals of this species are preyed upon by cabezon, California sheephead, octopus, sharks, and rays. ^[2]
• Parasitic infections potentially impact young crabs, including the ribbon worm and rhizocephalan barnacle. ^[2] 

Sheep crabs were of little commercial value until Santa Barbara fishermen experimented with marketing the claws in 1984. 

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Seasonal availability

• Available all year long. ^[2]

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. ^[11]
• Under these management bodies, this fishery is managed through the California Spiny Lobster Fishery Management Plan as bycatch. ^[9]

Gear type

• During the spring and summer, crab and lobster traps are set in shallow, sandy-bottom areas about 9 to 21 meters (30 to 70 feet). ^[2]
• During the fall and winter, crab and lobster traps are moved to deeper waters about 37 to 73 meters (120 to 240 feet). ^[2]
• The common rock crab trap is made of wire mesh with entry funnel either on top or sides made of PVC pipe. ^[10]

Status of the fishery

• The market for sheep crab peaked in 1988 when 108,000 pounds of whole crabs and 96,000 pounds of claws were caught. ^[2]
• Landings declined in 1991 after the Marine Resources Protection Act (1990) phased out gill and trammel nets within 3 miles of mainland shore south of Point Arguello and near the Channel Islands, which heavily reduced catch of sheep crabs. ^[2]
• Fishing efforts for whole crabs are relatively low due to low profitability. ^[2]
• An experimental sheep crab fishery was recently established off Baja California, Mexico to increase crab landings. If successful, California commercial fisheries might adopt. ^[2]

Potential ecosystem impacts

• Overfishing of sheep crab (or other related crabs) can result in unregulated populations of bottom-dwelling scavengers and algae, but for now, this is not a concern. ^[9]

Sheep crab can be eaten steamed or grilled—makes for a luxurious camping meal!

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Edible portions

•  Meat in the claws and body are eaten. ^[3]

Description of meat

• Has a delicate flavor and firm texture. ^[3]

Culinary uses

• For a guide on how to clean and cook sheep crab, visit Spearboard or Tom Hunt. ^[4,5]
• For a South African crab curry recipe, visit EatMee Recipes. ^[12]
• For a Chilean crab dip recipe, visit Saveur. ^[13]

Nutritional information 

• Low in saturated fat and good source of riboflavin, niacin, magnesium, phosphorous, and potassium. Excellent for protein, vitamin B12, zinc, copper, and selenium. ^[7]
• High in healthy levels of cholesterol and sodium, values listed in table. ^[7]

Toxicity report

• Domoic acid, a naturally occurring biotoxin in California crabs, can occasionally occur in the guts of crab during harmful algal blooms. Check for warnings before buying fresh, and be sure to clean out guts before preparing. ^[8]

Seasonal availability

• All year long. ^[2]

Scarlet King Crab forms pods, piles of 1000s of individuals that can be several feet high, this behavior is thought to be defense against predators.  

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Taxonomic description

• Amongst king crab species, the scarlett king crab is comparatively smaller. ^[6]
• Has a bright red, or scarlet, carapace.
• Ranges from 3.6-9.07 kg (8-20 lbs) in weight. ^[15]

Distribution

• Found from the Bering Sea, Gulf of Alaska, southward along the eastern Pacific slope to San Diego. ^[4]

Life history

• Although not much is known about the scarlet king crab, other king crab species can survive 20 to 30 years in the wild and reach sexual maturity at 4 to 5 years old. ^[2]
• For the similar species Paralithodes camtschatica (also known as Alaskan king crab), mating occurs once a year during spring immediately or soon after the female has molted. ^[5]
• Females of the species Paralithodes camtschatica carry eggs under their broad abdomen for 12 months, after which small larvae emerge from the eggs. ^[5]

Habitat

• Found in depths from intertidal to 183 meters (600 ft). ^[14]
• The species Paralithodes camtschatica mainly feeds on mollusks and echinoderms. ^[1]
• Preyed on by the shortspine thornyhead. ^[14]

Traps and bottom trawls negatively impact the ocean floor as they are dragged by the ships that carry them.

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Seasonal availability

• Available 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. ^[7,8]

Gear type

• Several trap designs are used in the rock crab fishery. The most popular is a single chamber, rectangular trap of two-by-four- or two-by-two-in. welded wire mesh. ^[10]

Status of the fishery

• No fishery is designated specifically for this species, so little to no information on stock sizes, recruitment rates, effects of oceanographic regimes on this species. ^[11]
• There are no conservation concerns known for this species, but fishing pressure and global warming are thought to have reduced the population size of the related Alaskan king crab. ^[9]

Potential ecosystem impacts

• There may be issues of habitat damange and ghost fishing from lost traps.
• Specific information about this fishery is not known, but most crab traps are designed for release of immature crabs to avoid catching individuals before they are able to reproduce. ^[11]

Domoic acid, a product of harmful algal blooms, can be found in the viscera (guts) of certain crabs during blooms.

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Edible portions

• Legs, muscle (meat) inside body walls; whole body may be used in broth and soup. ^[1]
• One of the highest meat-to-shell ratios, 3 pounds of whole crab yield around 2 pounds of meat. ^[18] 

Description of meat

• Meat is soft, flaky, white, delicate, and sweet-tasting.

Culinary uses

• Available live; Cooking instructions at reference. ^[12]
• Most often served by itself with a side of butter; can be used in pasta, crab-cake, sushi, etc.

Nutritional information 

• Nutritional information for 100g of raw Alaskan king crab (Paralithodes camtschatica) is displayed. ^[13]

Toxicity report

• Although domoic acid, a naturally occuring toxin, is sometimes found in shellfish that occur in shallower waters ^[3]; this species is generally caught in deeper waters reducing risk of exposure to blooms. 
• Avoid eating the viscera, where toxins can be concentrated. 

Seasonal availability

• Available year round.