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]

Image

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]

Image

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]

Image

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]

Image

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]

Image

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]

Image

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.

Image

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.

Image

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!

Image

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.

Image

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. 

Image

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!

Image

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.  

Image

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.

Image

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.

Image

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.

Image

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.

Image

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.

Image

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.

Image

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.

Image

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!

Image

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!

Image

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.

Image

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!

Image

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]

Image

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]

Image

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]

Image

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]