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. 

When the complex sugar (polysaccharide) in the cell walls of this and other red algae is boiled, it produces agar, a gelatinous substance used as a food thickener.

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Taxonomic description

• Red ogo is colored pale red to pinkish. ^[1,2]
• Has a central axis from which up to 14 branches arise, each with 2-3 orders of branching. ^[2]
• Slender branches, ranging from 1-3 mm (0.04- 0.12”) diameter. ^[1]
• Red ogo grows to 30--70 cm (1-- 2.3 ft) tall. ^[2]

Distribution

• Found from Southern California to Alaska. ^[2]

Life history

• Like many seaweeds, it has separate, free-living sporophyte (2n) and gametophyte (1n) stages. 
• Each stage looks similar, with the female gametophytes most obvious when reproductive due to dark bumpy reproductive structures (cystocarps) on branches. ^[2]

Habitat

• Found on soft substrates, with fine to coarse texture. ^[3]
• Infrequent, discontinuous distribution on coarse sand or rocks with the ability to form dense beds in some areas. ^[1,3]
• Mmostly found in sheltered water from subtidal to high intertidal elevations. ^[1,3]
• Commonly grows in association with a closely related seaweed, Gracilaria lemaneiformis. ^[1]

Many other members of this genus, Gracilaria, are also collected and farmed for food and use as thickeners, especially in developing countries.

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Seasonal availability

• Available May -- November.
• Takes a few months to create a harvestable mass. ^[4]

Regulatory and managing authority

• Marine aquaculture in California is overseen by a number of federal and state agencies the specifics of which depend upon the location of the facility (land, state waters, federal waters) and type(s) of species grown. These agencies include but are not limited to NOAA, for oversight in federal waters, California State Lands Commission, for oversight in coastal waters and land, and California Department of Fish and Wildlife for registration. ^[9]
• A State Aquaculture Coordinator provides guidance on permits, registrations, and consultations, which are required for all commercial aquaculture. ^[9]
• The California Department of Public Health is involved in growing, harvesting, and selling molluscan shellfish and seaweeds. ^[9]
• On public and private lands, aquaculture must follow regulations regarding water discharge, which involves multiple management agencies. ^[9]
• The Permit Guide to Aquaculture in California is available at Aquaculture Matters. ^[9]

Gear type

• Red ogo is grown in onshore tanks containing seawater & exposed to natural sunlight. ^[4]
• In Hawai’i, a related species is grown in baskets at the surface of fish ponds where it can utilize excess nutrients. ^[5]

Status of the fishery

• Red ogo is native to this coast and is not currently under any threat of decline.
• Abundant enough to form beds in some parts of its range, especially in response to nutrient addition.

Potential ecosystem impacts

• Aquaculture reduces the pressure on local natural populations and limits the need for imported seafood.
• No direct ecosystem effects of the gear except for the loss of upland habitat to make room for the tanks.
• Farming of this seaweed, as with most, improves water quality through the removal of nutrients.

Eat with the fishes?! Red ogo seaweeds are not only popular with humans, they are also used for aquarium-fish food.

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Edible portions

• The whole seaweed is eaten.

Description of seaweed

• Crispy texture with a slightly salty taste.
• When fresh, it has a bright red color, then changes to dark green once cooked. ^[6]​

Culinary uses

• It can be stored up to three days in a refrigerator in a covered container (do not place in water).
• Dipping the seaweed into boiling water for approximately ten seconds diminishes saltiness and brightens color, but reduces crispiness. ^[7]
• Red ogo is great marinated, added to salads, sandwiches or pastas, or in any dish as a substitute for lettuce.
• Examples of dishes include seaweed and cucumber salad (with feta cheese and lemon) and healthy wraps with seaweed wrapped around rice, seafood or other meats. 

Nutritional information  

• It is considered a “superfood” because it has healthy amounts of important trace minerals, and potassium, iron, calcium, magnesium and iodine. ^[6] 
• Information on 220g of fresh ogo can be found here. ^[8]

Toxicity report

• There are no known contaminants.

Seasonal availability

• It is available farm fresh in San Diego May -- November.

Individuals in the intertidal decorate themselves with shells, rocks and pieces of algae as protection from sun and predators.

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Taxonomic description

• Key identifying features for this sea urchin are purple spines that protrude from a round body. ^[3]
• Ranges in size from 5-10 cm (2-4 in) wide by 4 cm (1.6 in) tall. ^[3]
• Adolescents have mostly pale green spines that darken to purple as they mature. ^[3]

Distribution

• Found along the Eastern Pacific from Baja California, Mexico up the coast to Alaska. ^[3]

Life history

• Average lifespan of 20 years. ^[4]
• Is a seasonal breeder; January, February, and March are primary reproductive months. ^[4]
• Oviparous reproducer, where the development of the offspring occurs outside the mothers body. ^[4]
• Fertilized eggs settle on a substrate where it begins to develop. ^[3]

Habitat

• Rocky intertidal and kelp beds, founds in depths of up to 160 meters (525 ft). ^[4]
• Water temperatures in excess of 22.8°C (73° F) increase mortality. ^[3]
• Primarily eats algae including giant kelp; predators include starfish, otters, and humans. ^[4]
• One of the primary natural predators of urchin, the sea otter, is endangered which has allowed for a population boom and subsequent reduction in kelp in some areas. ^[3]

Harvested as food in the 1990s, this species is now mostly harvested for scientific research.

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Seasonal availability

• Available year round. ^[3]

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. ^[12]
• The California Sea Urchin Commission and the Pacific Urchin Harvesters Association combines input from the industry and government entities to inform regulatory and management measures for this fishery. ^[6,9]

Gear type

• Hand picked using SCUBA, and an urchin rake to collect urchin in mesh bags. ^[1,2]

Status of the fishery

• The California fishery was launched in the early 1990’s with export to Japan and the Mediterranean, where it is considered a delicacy ^[3,5], but shipping costs, and limited harvest areas and season (Sept-Oct) for high quality urchin made it not viable. ^[2,10]
• There are currently no major conservation efforts, with populations in some areas, such as Northern California, large enough to be suppressing kelp. ^[4,10]
• Fishery is small and predominantly in Southern California aimed at scientific research demand ^[2,3], although efforts to renew the fishery in northern California are being considered to relieve grazing pressure on kelp. ^[10]

Potential ecosystem impacts

• Harvesting has minimal environmental impacts due to hand harvesting methods.
• Local harvest may limit urchin population booms form sea urchin barrens. ^[8,10]

It is easy to spot sea otters that regularly eat purple sea urchin because their teeth turn purple!

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Edible portions

•  Gonads from females and males (that produce roe or milt). ^[6]

Description of meat

• Color of the roe ranges from yellow to orange. ^[7]
• Soft and buttery with a sweet and salty deep ocean flavor. ^[7]

Culinary uses

• It can be eaten fresh or live from the shell. ^[6] 

• Prepared raw, baked, sautéed, or steamed. ^[6]

• Commonly used in dishes such as sushi and pasta, but can be found in a variety of dishes and cuisines. ^[6]

• For a tutorial on how to open a sea urchin at home, visit Youtube. ^[13]

Nutritional Information 

• A 100 g (3.5 oz ) raw serving of roe is a good source of fatty acids, proteins, minerals, and vitamins. ^[6,11]

Toxicity report

• No known toxins. ^[4]

Seasonal availability

• Available year round in California. ^[4]

Overcrowded classrooms: The Pacific sardine forms schools of up to 10 million fish!

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Taxonomic description

• Is a small schooling fish with a silver body and dark spots on its back.
• Can grow to 16” (41 cm) long, but is regularly seen less than 12” (30 cm).

Distribution

• Found worldwide in the subtropical and temperate waters of the Pacific and Indian Oceans and in the Atlantic by South Africa. ^[2,3]
• Along western North America, it is found from the Gulf of California to southeastern Alaska. ^[1]

Life history

• Can live as long as 14 years old, however, 90% of the population is younger than 6 years old. ^[1]
• Matures when smaller and by age 1 during years of low total biomass, and when larger and older (≥2 yrs old) in years of high total biomass.  ^[1]
• Spawning occurs in schools in the upper 50 m (165 ft) of the water column. ^[1]
• Most spawning occurs between 13°-17° C (55° - 63°F), with shifts northward and lasting for longer periods during warmer conditions.
• Peaks in spawning are April - August in the north, and January – April in southern California.

Habitat

• It is a temperate, coastal pelagic fish (i.e., open water). ^[1]
• Migratory, and is an important prey item for marine life such as birds and larger pelagic fish. ^[1]
• Is a filter feeder that feeds on phytoplankton and zooplankton. ^[2,3]
• At times it has been the most abundant fish species in the California Current. ^[1]

The sardine fishery collapse of the 1950s may not have been solely due to overfishing as was long thought, but also due to climate change and/or natural long-term fluctuations of fish populations.

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Seasonal availability

• Fishery is usually open year-round but is closed when the population is estimated to be too low. ^[4,8]
• Landings fluctuate due to shifting environmental conditions associated with Pacific Decadal Oscillation & changes in sea surface temperature. ^[5]

Regulatory and managing authority

• Managed federally by the NOAA fisheries and, as established by the Magnuson-Stevens Act, the Pacific Fishery Management Council (PFMC) through the Coastal Pelagic Species Fishery Management Plan (CPSFMP). ^[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) collects data and helps enforce FMP management rules for this fishery through the Pelagic Fisheries and Ecosystems Program. ^[1,11]
• The California Wetfish Producers Association combines input from the industry and government entities to inform regulatory and management measures for this fishery. ^[12]

Gear type

• Round haul gear (purse seines, drum seines, & lampara nets) is used to encircle schools. ^[1]
• Seines/nets are dragged through the water column, limiting the potential for disrupting the ocean bottom. ^[5]

Status of the fishery

• The NMFS Fish Stock Sustainability Index classifies the stock as a “4” out of 4, reflecting that the stock has known status, is not overfished or subject to overfishing, & maintains a biomass at or above maximum sustainable yield. ^[6]
• The Pacific sardine fishery declined and collapsed from the late 1940’s to late 1980’s due to several heavily-debated factors. In 1999 after a moratorium, the fishery was deemed “fully recovered". ^[1]
• The PFMC sets an overfishing limit, an acceptable biological catch, & an annual catch target. ^[4]

Potential ecosystem impacts

• Although fishing efforts may catch non-target species, most are sold for human consumption (i.e. Pacific Mackerel); discarded “bycatch” makes up <1% of landings. ^[5]
• A significant reduction in the amount of forage fish biomass, such as sardines, can disrupt ecosystem functioning given that they transfer plankton into a food source for higher trophic level organisms. ^[5]
• Sardine biomass is negatively correlated with that of anchovy, which flourish under “warm regime” Pacific Decadal Oscillation conditions. If sardine stocks are low enough, anchovies may fill the vacant ecological niche. ^[5]

Sardine is considered one of the healthiest foods in the world!

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Edible portions

• Sardine may be eaten whole or after scaling and gutting the fish.

Description of meat

• Smaller sardines have a delicate flavor, while the larger ones have an fuller, oilier taste that is similar to (but milder than) anchovies. ^[9]

Culinary uses

• When buying local, fresh sardines, look for fish with bright eyes, shiny skin, and that are firm to the touch with a fresh smell. ^[8,9]
• Good advice: never freeze fresh sardines!
• It can be used in numerous delicious, easy dishes, such as ceviche, fish tacos, salsas, tomato sauces for pasta, smoked sardine pâté, and on pizza. 
• Simplicity is key! Some easy preparation ideas include marinating the fish in salt, olive oil, & lemon juice, then grill, pan-sear, or broil, and combine with onions, olives & fennel, top with chopped tomato, & rosemary, basil or oregano. ^[9,10]

Nutritional information  

• Fresh (3.5 oz). ^[7]
• Promotes good cardiovascular health--sardine is rich in omega-3 fatty acids, vitamin B12, EPA, & DHA, which lowers triglyceride & cholesterol levels, and reduces risk of atheroschlerosis. ^[9,10] 
• Sardine is also rich in vitamin D, which aids uptake of calcium and promotes good bone health. ^[9]
• Is a great, inexpensive source of protein. ^[9] 

Toxicity report

• No known contaminants.

Seasonal availability

• Available fresh year-round. ^[1,8] 

Both eyes are on the left side of the Sanddab’s head. ^[1]

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Taxonomic description

• A left-eyed flounder with brown, white, yellow and orange coloration on the eyed side, and white or light brown on the blind side. ^[1]
• Unlike other flatfish, has a straight rather than slightly curved midline. ^[1]
• Ranges from 5 inches (12.7 cm) to 16 inches (40.6 cm) in length, and can weigh up to 2 pounds (4.4 kg). ^[1]

Distribution

• Found in the Eastern Pacific from the southern tip of Baja California, Mexico to the Bering Sea. ^[1]
• Most abundant off North-central California and Southern California. ^[7]

Life history

• It lives up to 9-10 years. ^[4]
• Spawns multiple times over the spawning season from July to September, with the females producing numerous eggs each spawning session. ^[4]
• Pairs with one mate at a time and uses external fertilization. ^[4]

Habitat

• Lives on the seafloor in mostly sandy and muddy areas ^[5] at depths of 30 ft (9 m) to 1,800 feet (568 m), but is most prevalent between 120-300 feet (37-91 m). ^[1]
• Tends to live in shallow waters when young, and is found occasionally in tide pools. ^[4]
• Lives among various rays, crustaceans, cephalopods, other flatfish and bottom feeders. ^[5]
• Survives on a variety of small fish, cephalopods, eggs and crustaceans. ^[4]
• Often nestles into the soft seafloor to camouflage from predators, including sharks, rays and halibut. ^[6]
• Fished commercially and recreationally by humans. ^[6]

Pacific Sanddab is rarely the sole target for a given fishery, and is mostly caught by bottom trawl. ^[2]

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Seasonal availability

• Available year-round, but with less frequency in winter. ^[10]

Regulatory and management 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). ^[8]
• As established by the Marine Life Management Act, the California Fish and Game Commission (CFGC) regulates the fishery in state waters, and the California Department of Fish and Wildlife (CDFW) manages this fishery. ^[12]
• The Groundfish Collective combines input from the industry and government entities to inform regulatory and/or management measures for this fishery. ^[13]

Gear type

• Fisheries that catch this species use bottom trawl. ^[9]

Status of the fishery

• No seasonal regulations in place—Pacific Sanddab is rarely the intended catch.
• Little concern about the stock which was estimated to be at 95.5% of its unfished level in 2013, well below the management target for flat fish. ^[2]
• The harvest rate has steadily declined over the last decade, meaning that fewer fish are being caught in relation to the year’s spawning rate. ^[2]

Potential ecosystem impacts

• Bottom trawl has the potential to capture bycatch and damage the seafloor; this species is mostly found in sand and mud which can recover relatively easily from trawling. ^[9]

This fish has sweet tasting meat but savory skin. It is said to taste like trout and French Fries, respectively. ^[3]

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Edible portions

• Edible whole or as fillets. ^[3]

Description of meat

• Meat is sweeter than most other fish, akin to trout. ^[3]

Culinary uses

• Can be cut into fillets and deboned after cooking. ^[3]
• For a recipe for pan fried sanddab with olive oil, butter and light breading, visit 365 Whole Foods. ^[3]
• For a recipe for san dabs meuniere, visit Emeril Lagasse. ^[14]
• The skin can be left on (it tastes like fries). ^[3]

Nutritional information 

• 1 fillet is considered a serving, roughly 100 grams. ^[11]

Toxicity report

• No known toxins.

Seasonal availability

• It is available year-round, but with less frequency in winter. ^[10]

It is possible for members of the food oyster family like this one to produce pearls but they are in a different family than the pearl oysters.

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Taxonomic description

• Has an elongated, sculpted shell with rounded radial folds (wavy). ^[3]
• Shell is rounded with fluting when grown on hard substrate; oval, smooth on soft substrate.
• Usually white with purple streaks & spots, the inside of shell is white with a purple hue over muscle scar. ^[1,2]
• Shell length is normally 10-15 cm (4-6’), but as long as 38 cm (15’). ^[1]

Distribution

• Occurs naturally in estuarine & coastal waters of Japan and Southeast Asia. ^.[1,2]
• Was introduced around the world as a way to revive exploited oyster stocks. ^[2]
• In North America, it occurs from southeastern Alaska to Baja California. 

Life history

• Can live up to 30 years, but is fully mature and able to reproduce after 1 year. ^[2]
• Grows 2.5 cm  (1”) per year. ^[3]
• Begins life as a male, but after a year functions as a female. ^[3]
• Spawning is temperature dependent, usually occurring when warm (i.e., often summer breeders). 
• Minimum temperature needed for reproduction is 15° C (59° F), maximum temperature is 34° C (93.2° F). ^[3]
• Fertilization occurs externally, and free-swimming larvae group together to find suitable habitats on which to settle. ^[3]

Habitat

• Found in sheltered waters, from slightly above sea level to subtidal depths of 3 meters (9.8 ft). ^[3]
• Settles on hard surfaces, such as rocks, pier pilings, shells of adult oysters or other shellfish species. ^[3]
• As a filter feeder, it feeds on phytoplankton & detritus in the water.
• Predators include seastars, crabs, benthic feeding fish, and wading birds. ^[3]

It is a myth that oysters are poisonous during months without the letter “R” in them (summer months); a lot of energy is put into reproduction in these months leaving the meat too thin and watery for marketing.

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Seasonal availability

• Available year-round when farm-raised.

Regulatory and managing authority

• Marine aquaculture in California is overseen by a number of federal and state agencies the specifics of which depend upon the location of the facility (land, state waters, federal waters) and type(s) of species grown. These agencies include but are not limited to NOAA, for oversight in federal waters, California State Lands Commission, for oversight in coastal waters and land, and California Department of Fish and Wildlife for registration. ^[12]  
• A State Aquaculture Coordinator provides guidance on permits, registrations, and consultations, which are required for all commercial aquaculture. ^[12]
• The California Department of Public Health is involved in growing, harvesting, and selling molluscan shellfish and seaweeds. ^[12]
• On public and private lands, aquaculture must follow regulations regarding water discharge, which involves multiple management agencies. ^[12]
• The Permit Guide to Aquaculture in California is available at https://permits.aquaculturematters.ca.gov/Permit-Guide#454735-california-department-of-public-health. ^[12]

Gear type

• Grown in trays submerged in a local embayment. It is removed every 3 weeks, rinsed, and put in a tumbler, which mimics wave action & breaks off the leading edge where shell grows. When put back in trays, the oyster repairs its shell, resulting in a deeper, cupped shape shell & fatter oyster. ^[5]
• No fertilizers, chemicals or antibiotics are added, and it feeds on naturally occurring phytoplankton.

Status of the fishery

• Most U.S. farms produce their own juvenile oysters (called “seed”) from selected broodstock. ^[4]

Potential ecosystem impacts

• Aquaculture reduces the pressure on local natural populations and limits the need for imported seafood.
• Shells are recycled for uses in the environment (e.g., nest material for endangered least terns or used in construction by humans). ^[5]
• This oyster is potentially invasive in local ecosystems due to culinary preference of this Japanese species over the native (i.e., it is prevalent), fast growth and reproductive rates, and tolerance to a wide range of environmental conditions. ^{[5, 6]}
• It potentially contributes to the spread of other introduced species (e.g., Atlantic oyster drill).
• This oyster improves water quality through its feeding activity, which removes algae and particulates.

Oysters are an aphrodisiac... maybe. Oysters contain more zinc than other foods, and zinc is a key mineral for sexual health in men (severe deficiency can lead to impotence). It is more likely, however, that the power of suggestion is stronger than any direct effect.

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Edible portions

• Entire contents of the shell.

Description of meat

• Highly valued for its sweet and mild flavor.
• Has a salty kick, and a delicious buttery texture.

Culinary uses

• Local oysters are available fresh; imported can be found canned, or frozen. ^[8]
• Shucking, or opening, the oyster requires a special shucking knife inserted into the shell to pry it open, and to cut the hinge and adductor muscle in order to remove meat. ^[9]
• Many people prefer raw oyster, but it can also be roasted, steamed, fried, scalloped, stewed, baked, stuffed, boiled, marinated, poached and sautéed.
• Some meal ideas include oyster stew, pan fried oysters, scalloped oysters with fennel, glazed oysters on crab and leeks, and chicken with oysters and straw mushrooms. ^[10] 

Nutritional information  

• Nutritional information for 100g of Pacific oyster can be found on the table to the right. ^[7]

Toxicity report

• There are currently no reported contaminants from local farm raised oyster ^[11]; wild caught oyster from San Diego is not recommended for consumption without bay water quality and oyster toxicity analyses.
• Consumption of raw oysters may lead to vibriosis, a bacterial infection. To avoid this, it is recommended to look for oysters from reputable sources and restaurants. ^[13]

Seasonal availability

• Pacific oyster is available farm fresh in San Diego year-round.

Unlike its Atlantic counterpart, Pacific mackerel has an unmarked belly! ^[5]

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Taxonomic description

• Has a tapered, large-mouthed fish with dark blue, pointy head. ^[1]
• Has a dark blue back with wavy dark lines, silvery green undersides. ^[1]
• Reaches lengths up to 63 cm (25 in) and weight up to 2.7 kg (6 lbs). ^[1] 
• Swim bladder is attached to its esophagus via a pneumatic duct. ^[2,15]
• Has large eyes relative to other mackerel species. ^[2]

Distribution

• Ranges from southeastern Alaska to Mexico. ^[1]
• Most common south of Point Conception, California. ^[1]
• Migrates north to Washington in summer, south to Baja California in winter. ^[1,2]

Life history

• Can live up to 18 years.
• As a fast grower, it is able to reproduce by 4 years of age.
• Spawns from late April to September off of California, spawning events take place several times a year and yields about 70,000 eggs each time.
• Found in dense schools as a defense mechanism against predators, often with other pelagic species. ^[2]
• Feeds on plankton, other pelagic fish (e.g. sardine, anchovy) and its own young. ^[1,2]
• Is eaten by sharks, tunas, marine mammals, and seabirds. ^[1,2]

Habitat

• Usually lives within 20 miles offshore in water between 50 and 72 degrees.
• Moves inshore and offshore seasonally off California, and is more abundant inshore from July to November, and offshore March to May. ^[1]
• Juveniles frequent sandy beaches, kelp beds, open bays, and congregate at piers. ^[1]

Pacific mackerel reached its catching peak in 1978 with 3,412,602 tons!

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Seasonal availability

• Available year-round, though it is more abundant in summer. ^[1]

Regulatory and managing authority

• The Pacific Mackerel fishery is managed federally by the NOAA fisheries and, as established by the Magnuson-Stevens Act, the Pacific Fishery Management Council (PFMC) through the Coastal Pelagic Species Fishery Management Plan (CPSFMP). ^[1]
• As established by the Marine Life Management Act, the California Fish and Game Commission (CFGC) regulates the fishery in state waters, and the California Department of Fish and Wildlife (CDFW) collects data and helps enforce FMP management rules for this fishery through the Pelagic Fisheries and Ecosystems Program. ^[6,8]
• The California Wetfish Producers Association combines input from the industry and government entities to inform regulatory and management measures for this fishery. ^[7]

Gear type

• Commercial fisheries use round haul gear consisting of purse-seines, lampara nets, drum seines, and dip nets. ^[2]

Status of the fishery

• Currently harvested by two fisheries, commercial and sport fishing, both localized in Southern California. ^[1,3]
• The stock collapsed in 1960s, resulting in moratorium on the fishery in the 1970s. ^[2]
• The stock recovered in the late 1970s, but demand has not rebounded for canned mackerel so harvest remains low. ^[2]
• The last mackerel cannery in Southern California closed in 1992 with diminished demand for the product. ^[2]
• Recent landings fall well under sustainable harvest limits. ^[1,3]

Potential ecosystem impacts

• Harvesting with round haul gear takes place in surface waters, minimally impacting the environment. ^[1]
• The schooling lifestyle of Pacific mackerel means bycatch is low, as individuals are densely grouped together. ^[1]
• Bycatch primarily consists of other coastal pelagic fish species. ^[1]

In the kitchen and market, the fish is in the best condition if the meat is firm and the eyes are clear with the colors bright.

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Edible portions

• Pacific mackerel is sold fresh, frozen, or cured; whole or filleted.

Description of meat

• It has firm, oily, dark meat with a strong flavor, rich in omega-3 fatty acids. ^[1]
• Mackerel has large bones which are easily removed from the cooked flesh. ^[4]
• The meat spoils quickly - this fish should be promptly frozen, refrigerated, or cured. ^[4]

Culinary uses

• It is best prepared without adding additional oils or fats to the meat, i.e. roasted, baked, or grilled, as the naturally oily meat self-bastes during cooking. ^[4]
• Mackerel's robust flavor is well-complemented by acidic, spice-heavy, or fruity sauces. ^[4]
• For a Nigerian Mackerel and Tomato Sauce recipe, visit Nigerian Lazy Chef. ^[9]
• For a Filipino recipe for Fish kinilaw, visit SCMP Cooking. ^[10]

Nutritional information  

• Nutritional information for 100g of Pacific Mackerel is shown on the table to the right. ^[1] 

Toxicity report

• No known contaminants. ^[1]

Seasonal availability

• Year round. ^[1]

One of the largest flatfish –this fish weighs up to 500 pounds and can grow to 8 feet in length. ^[1]

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Taxonomic description

• Has a flat, diamond shaped body, smooth scales, white underside, and blotchy brown or olive color upper side that allows it to camouflage against the sandy ocean floor. ^[1,3]
• Both eyes are on the right side of the body, although 1 in every 20,000 Pacific halibuts has both eyes on the left side. ^[4]
• Has a medium to large size mouth and crescent shape tail fin. ^{[3, 4]} 

Distribution

• Found on continental shelf of the northern Pacific, from Hokkaido, Japan to Baja California; most typically in the Gulf of Alaska. ^[1,4]

Life history

• The oldest known individual was 55 years old but it rarely lives over 25 years; sexual maturity for males is ~ 8 years and females ~ 12 years old. ^[1,4]
• Females spawn during the winter at depths of 300 - 1,500 ft, from the Bering Sea to British Colombia. ^[1]
• At 2.5 cm (1 in) long, the left eye migrates to the right side; by 6 months, juveniles descend to the bottom and develop distinctive coloring. ^[4]
• Larvae live close to the surface; juveniles leave the shallow nursery area as early as 2 years old; adults migrate around the Northern Pacific Ocean in a clockwise direction. ^[4,5]

Habitat

• Typically demersal (bottom-dwelling) in depths of 6–305m (20 – 1000 ft) but has been found at 1,097m (3,600 ft). ^[4]
• Prefers water temperatures from 2.7–7.8⁰C (37– 46⁰F). ^[4]
• Larvae feed on zooplankton; juveniles on small crustaceans, shrimp and fish; adults feed on other fish such as sand lances, herring, other groundfish, and occasionally other Pacific Halibut. ^[1,5]
• Camouflage aids with both hunting and escaping predators; and as such is rarely predated, thought it is occasionally found in the stomachs of marine mammals and sharks. ^[5]
• Fished for sustenance by Indigenous populations, especially Alaska Natives. Commercial fishing in California reached a peak in the 1950s and has declined ever since. Sport fishing has increased, and Pacific halibut is one of the most popular sport fisheries on the West Coast of North America. ^[2,4,6]   

The Pacific Halibut fishery is one of the most protected and monitored fisheries with its own watchdog organization, the International Pacific Halibut Commission. ^[2]

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Seasonal availability

• Available year round in California unless quota is first met. The total allowable catch for California, Oregon, and Washington is set by the International Pacific Halibut Commission and varies annually. ^[6]

Regulatory and managing authority

• Internationally overseen by the International Pacific Halibut Commission (IPHC). ^[1]
• Managed federally by NOAA fisheries and the Pacific Fishery Management Council in accordance with the IPHC. ^[1]
• The California Department of Fish and Wildlife (CDFW) manages this fishery in accordance with regulations by the IPHC. ^[2]

Gear type

• Longline hook gear is the only allowed method of catch for commercial and recreational fisheries, although some bycatch from salmon troll and sablefish is allowed. ^[8,9]

Status of the fishery

• Pacific halibut is not considered to be experiencing overfishing and is stably distributed. ^[10]
• Total removals in 2017 were below the 100-year average and have been stable near 19,050 t (42,000,000 lbs). ^[10]

Potential ecosystem impacts

• Long lines have relatively minimal habitat impacts as lines are set to a depth specifically for halibut and large hooks reduce smaller fish bycatch. Seabirds can be caught but avoidance devices have reduced seabird bycatch by 90%. ^[8]
• Size limits and scientifically based, carefully managed quotas prevent young fish from being caught and ensure that current population levels are maintained. ^[9,10]

Raw halibut flesh is nearly translucent, but when cooked, it turns a bright white. ^{[8, 11, 12, 13]}

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Edible portions

• Most of the fish is edible, including the roe, liver, and cheeks. ^[14]
• Halibut cheeks are considered to be a delicacy! ^[14]
• The skin is tough, so it is removed either before or after cooking. ^[14]

Description of meat

• Raw meat is nearly translucent, and cooked meat is very white. ^[8,11,12,13]
• Its large, firm flakes have a mild and sweet flavor. ^[8,11,12,13]

Culinary uses

• Available fresh in numerous forms: headless, fillets, dressed, loins, steaks, roasts and cheeks. ^[12,13]
• Available frozen headless or dressed and can have skin on or skin off fillets. ^[13] 
• A grilled halibut recipe is available at Stay at Home Chef. ^[16]
• For a baked halibut recipe, visit The Cozy Apron. ^[17]
• It is commonly baked, broiled, grilled, poached, sautéed, or steamed. ^[12]
• The meat is thick and works well for kebabs. ^[12]

Nutritional information

• Nutrition information given for one 100 gram serving of raw Pacific Halibut. ^[8]
• Pacific Halibut has low levels of saturated fat and sodium. ^[8]
• Is a good source of protein, niacin, selenium, and phosphorus. ^[8,15]
• Is a good source of vitamins B12 and B6. ^[15] 

Toxicity report

• Though Halibut may contain Mercury and/or Purines, it is still safe to consume in moderate amounts because levels of both are low to moderate. ^[15]

Seasonal availability

• From mid-March to mid-November, available fresh. ^[8,13]
• Available frozen year-round. ^[8]