This fish can travel long distances: one dogfish was tagged in Washington state and was recovered off the coast of Japan years later, having made an 8,047 km (5,000 miles) journey! ^[1,2]

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Taxonomic description 

• Slim with a thin, tapered snout; gray upper body with a line of white spots along its length, a white lower body, and has venemous spines in front of each dorsal fin. ^[1,2]
• Averages 0.76 to 1.07 m (2.5 to 3.5 feet) but can reach 1.2 m (4 feet) and weigh about 11 kg (22 lbs). Males are smaller than females. ^[1,3]

Distribution 

• Found from the Bering sea to Baja California, but is most common along the west coast of the U.S. and British Columbia. ^[1]

Life history 

• Can live about 80 years or more, and females reach sexual maturity at around 36 years, while males reach maturity at 19 years old. ^[1,3]
• Reproduces through internal fertilization, and females carry offspring for 18-24 months before live birthing up to 22 pups in shallow bays in the fall! ^[1,3]
• Travels in schools with other dogfish, and these schools tend to be segregated by size and gender, with males typically found in shallower waters than females. ^[1]

Habitat

• Lives in depths above 350.5 m (1,150 feet) but can be found as deep as 1234.4 m (4,050 feet). ^[1]
• Lives in shallower waters as a juvenile and will move to deeper waters when it matures. ^[1]
• Prefers waters of 7-15°C (44.6-59°F) ^[3]
• Preys mostly on small pelagic fish like herring and small invertebrates like shrimp, crab, and squid. ^[1]
• Preyed on by larger shark species, including larger spiny dogfish, by larger fishes like cod and hake, and marine mammals like seals and killer whales. ^[1]

This fish is often caught as bycatch by anglers with baited hooks as it is an aggressive feeder. ^[1]

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Seasonal availability 

• Available year-round. ^[1]

Regulatory and managing authority 

• Managed federally by the NOAA fisheries and, as established by the Magnuson-Stevens Act, the Pacific Fishery Management Council (PFMC) through the Pacific Coast Groundfish Fishery Management Plan (FMP). ^[1,4]
• 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. ^[12]
• The California Groundfish Collective combines input from the industry and government entities to inform regulatory and management measures for this fishery. ^[13]

Gear type 

• Usually caught by trawl, hook and line, or nets. ^[4]

Status of the fishery 

• Typically caught as bycatch and discarded. ^[4]
• Currently not in danger of overfishing, but it may be vulnerable to overfishing due because of how long it takes to mature and because of its long gestation period. ^[3] 

Potential ecosystem impacts

• Because it is usually released when caught, fishing for Pacific spiny dogfish in the U.S. is believed to have a minimal impact on the populaion. ^[3]
• Ecosystem impacts associated with trawling, nets, and hook and line (e.g. benthic disturbance, bycatch, ghost fishing) should apply. ^[5]

Shark is a good source of protein high in selenium and vitamins B6 and B12! ^[1]

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Edible portions 

• The meat and fins can be eaten. ^[1,6]

Description of meat

• Raw and cooked meat is white, and the outer flesh can have a red color that turns brown when cooked. It is flaky and firm. ^[1,6]
• Has a sweet, mild flavor and has more oil than other sharks. ^[1,6]
• When purchasing spiny dogfish, a slight metallic odor is acceptable but an ammonia taint is not. ^[6]

Culinary uses 

• This fish is extremely versatile, and can be baked, broiled, fried, grilled, sautéed, or smoked. The fins can be used in shark fin soup. ^[6]

• For a recipe for stewed dogfish, visit Food from Portugal. ^[7]

• For a curried fish and chips recipe that can substitute dogfish, visit Sorted food. ^[14]

Nutritional information 

• Nutritional information for 100g of Pacific spiny dogfish is available on the table to the right. ^[1] 

Toxicity report

• No known toxins. 

Seasonal availability

• Available year-round. ^[1]

This fish has iconic, blade-like bills that are flat and edged, as opposed to the smoother, rounded bills seen on marlin. ^[2]

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Taxonomic description 

• Distinguishing features include its sword-like bill, no teeth, crescent-shaped dorsal fins, large eys, crescent-shaped tails, and lack of pelvic fins. ^[1]
• Has a dark-colored back that fades to a light underbelly, and has no scales as an adult. ^[1] 
• Can grow to a maximum length of 4.55 m (14.75 ft) and can weigh a maximum of 650 kg (1,400 lbs). ^[1]

Distribution 

• Highly migratory, and its distribution ranges along the tropical, subtropical, and temperate waters of the globe. ^[2]
• Particularly abundant along the North Pacific transition zone near Hawaii, along the western coasts of the U.S. and Mexico, and in the Western Pacific, East of Japan. ^[2]

Life history 

• Males live between 9-14 years, and females live for 15-32 years. ^[3]
• Males reach sexual maturity at 3-4 years old, females mature at 4-5 years old. Spawning occurs throughout the year in equatorial waters and in spring through summer elsewhere. ^[3]
• Females will release batches of near 16 million eggs that can hatch in 2.5 days if fertilized. The larvae will reach juvenile status at 1 year old. ^[3]

Habitat

• Pelagic, usually swims alone and inhabits mixed-surface waters with temperatures greater than 15°C (59°F), and can reside shortly in waters as cool as 5°C (41°F). ^[2]
• Has few predators besides large sharks and large toothed whales, and has historically been used by humans as a food source. ^[1,3]

Swordfish was historically fished by the Chumash indigenous peoples of modern-day Santa Barbara area. ^[7]

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Seaonal availability 

• Available year-round, but is highly regulated and subject to fishery closures. ^[4,5]

Regulatory and managing authority 

• Ranges across international boundaries, and is managed internationally by the Inter-American Tropical Tuna Commission (IATTC) and the Western and Central Pacific Fisheries Commission (WCPFC). The International Scientific Committee for Tuna and Tuna-like Species in the North Pacific Ocean (ISC) collects data on this fishery. ^[9]

• Along the Pacific West Coast, this fish is managed by NOAA fisheries and the Pacific Fishery Management Council (established by the Magnuson-Stevens Act) through the West Coast Highly Migratory Species Fisheries Management Plan. ^[9]

• As established by the Marine Life Management Act, the California Department of Fish and Wildlife collects helps manage this fishery through the Pelagic Fisheries and Ecosystems Program. ^[16,17]

Gear type 

• Caught commercially by drift gillnet, harpoon, and longline. ^[3]
• Currently, a new type of gear known as deep-set buoy gear is being explored as an alternative to drift gillnets. ^[6]

Status of the fishery 

• The fishery status in the Pacific is uncertain, but Pacific stocks are currently assumed to be healthy and are being fished at levels below maximum sustained yield. ^[4]
• Longline fishing is prohibited within 200 miles of the west coast and certain areas alogn the Pacific Islands where Hawaiian monk seals reside. ^[4]
• Drift gillnets are allowed in federal waters but not state waters. In 2020, a hard cap rule for bycatch was passed for drift gillnet fisheries in California and Oregon. ^[4,5]
• Circle hooks and fin-fish bait is required to minimize catching sea turtles in Hawaiian longline operations. ^[4]

Potential ecosystem impacts

• Gillnets and pelagic longlines have high levels of bycatch with sea turtles, sharks, seabirds, and marine mammals. Bycatch is strictly regulated in the U.S., but bycatch may be a greater problem in countries without bycatch mitigation laws. ^[3]
• Harpoon and hook and line fisheries have low bycatch and almost no impact on the ecosystem. ^[3]

Swordfish is a good source of selenium, niacin, vitamin B12, and zinc! ^[9]

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Edible portions

• Typically only the meat is consumed. ^[10]

Description of meat

• When raw, the meat ranges in color from white and ivory to pink and orange, and turns beige when cooked. It is firm and has a high oil content. ^[9]

Culinary uses

• Swordfish is typially baked, broiled, grilled, sautéed, or smoked. ^[10]
• For a grilled swordfish recipe, visit The Mediterranean Fish. ^[11]
• For a pan roasted swordfish recipe, visit MasterClass. ^[18]

Nutritional information 

• Nutritional information for 100g of cooked swordfish can be found on the table to the right. ^[8]

Toxicity report

• Swordfish has higher levels of methyl-mercury, so it is not recommended for pregnant women and young children. ^[10]

Seasonal availability

• Available year-round. ^[9]

Ferocious predators: this fish is thought to be able to eat fish larger than itself by using its sharp, serrated teeth to tear prey into bite-sized pieces. ^[1]

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Taxonomic description 

• Has a streamlined body with metallic blue on top and pale blue on underside, 25-30 vertical stripes running from head to tail. ^[1]
• Averages 1-1.6m (3.3-5.4 ft) in length, but can grow up to 2.4m (8 feet) and weigh up to 71.7 kg (158 lbs). ^[1]
• Has a long snout and large mouth with triangular, compressed, serrated teeth that allows it to capture and tear chunks out of its prey. ^[1]

Distribution 

• Found in tropical and subtropical waters worldwide (Atlantic, Indian, and Pacific Oceans), and its range may expand to higher latitudes during the warmer season. ^[1,2]

Life history 

• Reproduction occurs year-round in tropical waters and during summer months at higher latitudes. ^[1]
• Females will release thousands of eggs to be externally fertilized by males, and spawning occurs multiple times per year. ^[1] 

Habitat

• Pelagic, hunts its prey with terrifying bursts of speed. ^[3]
• Feeds mainly on fish, including frigate mackerel, butterfish, porcupine fish, and round herring. ^[1]

In 2016, recreational landings of Pacific wahoo totaled more than 1.07 million pounds! ^[5]

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Seasonal availability 

• Caught year-round. ^[4]

Regulatory and managing authority 

• Along the Pacific West Coast, the fishery is overseen by NOAA fisheries and, as established by the Magnuson-Stevens Act, the Pacific Fishery Management Council  through the West Coast Highly Migratory Species Fisheries Management Plan. ^[4,5]
• As established by the Marine Life Management Act, the California Department of Fish and Wildlife (CDFW) collects data on this fishery. ^[12]

Gear type 

• Caught incidentally in troll, longline, and hook and line fisheries, such as those targeting tuna. ^[4]

Status of the fishery 

• The fishing rate and population status of Pacific wahoo are not well known as scientists do not formally assess Pacific wahoo populations. ^[4]
• Regulations and improved gear reduce bycatch and incidental captures. ^[4]

Potential ecosystem impacts

• There are few impacts on the seafloor as the gear used in this fishery do not typically come into contact with the seafloor. Bycatch may sometimes be an issue, but it is relatively small as there is no directed fishery for Pacific wahoo. ^[1]

Wahoo can be cooked in a similar style to tuna, and takes very well to marinades. ^[6]

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Edible portions

• Found as fillets, steaks, and whole. ^[4]

Description of meat

• Raw wahoo meat is a pale-pink, with less red than mackerel. Turns white when cookied and has a firm, lean texture and large, circular flake.^[6]
• When cooked, some say it tastes mild or like lean tuna. ^[6]

Culinary uses

• This fish can be broiled, grilled, poached, sauted or smoked. It has a low fat content, so the meat can dry out when cooking. ^[6]
• For a recipe for grilled wahoo with mango salsa, visit Local I'a. ^[7]
• For a Malaysian fish curry recipe that can be substituted with wahoo, visit Kuali. ^[13]

Nutritional information 

• Nutritional information based on 100g of raw Pacific wahoo is available on the table to the right. ^[5]

Toxicity report

• Wahoo can have elevated levels of mercury, so follow consumption guidelines if you are at-risk. ^[4]

Seasonal availability

• This fish is available year-round. ^[4]

This lettuce is not a plant-- it is an alga with "leaves" (called thalli) that are only two cell layers thick! ^[10]

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Taxonomic description

• Is a green alga (phylum Chlorophyta) that varies in color from pale to bright green! ^[1,11] 
• When reproductive, the margins of the thalli appear white indicating that gametes have been released and only the cell walls remain. ^[10]
• Thalli are two cells thick and can grow up to 60 cm long although 30 cm is more common. ^[10]
• Holdfasts are small and inconspicuous. ^[10]

Distribution

• Found around the world, including Europe, North American coasts, Central America, Caribbean Islands, South America, Indian Oceanic islands, Southwest Asia, Pacific Islands, Australia, and New Zealand. ^{[10, 11]}
• Found throughout the entire coastline of California. ^[14]

Life history

• Can reproduce asexually, where fragments of sea lettuce can turn into new individuals. ^{[12, 13]}
• Undergoes alternation of generations, where it has distinct sexual and asexual reproductive stages by producing haploid thalli and diploid thalli at different times. ^[13]

Habitat

• Grows in protected and semi-protected intertidal and shallow subtidal areas attached to hard substrate (rocks) or seagrass, and can be found floating mid-tide. ^[10]
• Very opportunistic, and will grow very quickly in areas with lots of nutrients. ^[10]

Aquaculture of sea lettuce is currently being explored in California! ^[15] 

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Seasonal availability

• Available year-round for foraging. ^[14]
• In California, there is limited availability for farmed sea lettuce. ^[15]

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. ^[16,17]
• A State Aquaculture Coordinator provides guidance on permits, registrations, and consultations, which are required for all commercial aquaculture. ^[17]
• The California Department of Public Health is involved in growing, harvesting, and selling molluscan shellfish and seaweeds. ^[17]
• On public and private lands, aquaculture must follow regulations regarding water discharge, which involves multiple management agencies. ^[17]
• The Permit Guide to Aquaculture in California is available at California Aquaculture. ^[17]

Gear type

• Seaweed farms are currently exploring the use of indoor aquaculture strategies, or grow sea lettuce on the shore using a regenerative ocean farming model. ^[18,19]

Status of fishery

• Not under threat of decline. ^[10]

Potential ecosystem impacts

• Sea lettuce absorbs excessive nutrients in the water, and is being explored as a potential bio-filter for aquaculture waste. ^[5]
• Sea lettuce also has potential to be used in mitigating the effects of climate change. ^[4]
• An extreme overabundance of sea lettuce may lead to fumes from rotting algae that can be potentially deadly, although this is rare. ^[20]

Sea lettuce is extremely versatile and is used as everything from a seasoning to being a main dish. ^{[21, 22]}

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Edible portions

• The entire sea lettuce is edible! ^[21]

Culinary uses

• Sea lettuce has many culinary uses; can be used as a garnish, dried, powdered, served raw, and in soups. ^[21]

Description of seaweed

• Light and flakey when dried, and has a smooth and slimy texture when hydrated. ^[22]

Nutritional information

• Sea lettuce is very healthy--contains more calcium than whole milk, and is a good source of fiber, amino acids, vitamins, and minerals. ^{[3, 7, 8, 9]}
• Nutritional information is available on the table to the right. ^[6]

Toxicity report

• Because it grows wherever nutrients are available, wild sea lettuce can grow in polluted areas not suitable for human consumption. ^{[21, 22]}
• Can accumulate heavy metals and other pollutants, as it may readily absorb things from its surroundings. ^[1]
• Farmed sea lettuce is grown under strict food safety regulations and is safe to eat while wild sea lettuce is not tested, so foraging should be done with care.  

Seasonal availability

• Year-round depending on location and method of obtaining ^[14,15]

Unlike its rockfish cousins, the shortspine thornyhead loses its swim bladder when it matures and settles on the ocean floor! ^[5]

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Taxonomic description

• Bright red with some black on its fins, a large head and elongate body, and a strong spiny ridge on its head. ^[2]
• Caudal tail is slightly rounded, and can reach lengths of up to 80 cm  (2.62 feet). ^[1,2]
• Its spiny ridge has dorsal spines that are about the same length, in contrast to its cousin the longspine thornyhead. ^[2]

Distribution

• Found from the Bering Sea all the way to Baja California, Mexico. It has also been found in Japan. ^[1,2]

Life history

• Can live 80 to 100 years! ^[1]
• Grows slowly, and females are typically larger than males. Females reach maturity around 18 cm (7 inches), around 8 or 10 years in age. ^[1]
• Has internal fertilization, and females spawn eggs in floating, gelatinous masses. ^[1,2]
• Typically spawns between December and May along the West Coast. ^[1]

Habitat

• Lives demersally (near the seafloor) usually over soft bottoms at water depths of 17-1600 m (18.6-1749 yards). ^[2]
• Feeds on shrimp, crabs, zooplankton, amphipods, and other benthic invertebrates. ^[1]
• Migrates into deeper waters when it gets older, unlike its cousin, the longspine thornyhead . ^[5]

Most landings of shortspine thornyhead are in California and Oregon, and in 2018 the fishery was valued at $3.1 million. ^[1]

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Seasonal availability

• Available year-round. ^[1]

Regulatory and management authority

• This fishery is managed federally by the NOAA fisheries and, as established by the Magnuson-Stevens Act, the Pacific Fishery Management Council (PFMC) through the Pacific Coast Groundfish Fishery Management Plan (FMP). ^[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) manages this fishery. ^[3]
• The California Groundfish Collective combines input from the industry and government entities to inform regulatory and management measures for this fishery. ^[8]

Gear type

• Typically caught with trawl, longline, and pot gear. ^[1]

Status of the fishery

• Although the IUCN classified this species as endangered in 2000, current stock assessments have found that this species is not overfished as of 2018. ^[1,4]

Potential ecosystem impacts

• Unregulated or ill managed bottom trawling can cause damage to sensitive deep-sea habitats. ^[1]
• Lost traps from pot gear fishing and longline contribute to the problems of ghost fishing and bycatch, where organisms are unintentionally caught. ^[6]

Sometimes dubbed "idiot fish", the shortspine thornyhead tastes sweeter than typical rockfish and is a very popular fish to eat. ^[1,9]

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Edible portions

• The whole fish is edible. ^[1]

Description of meat

• The meat cooks white, has a sweet and mild taste, and has firm, coarse flakes. ^[1] Culinary uses

• Can be prepared like any other rockfish. Recommended cooking styles include grilled, sauteed, poached, baked, or deep fried. ^[9]
• For a Cantonese steamed rockfish recipe, visit Rasa Malaysia. ^[7]
• For a Japanese simmered thornyhead recipe, visit NHK World-Japan. ^[14]

Nutritional information

• Nutritional information for 100g of raw shortfin thornyhead can be found on the nutritional information table. ^[1]
• As a rockfish, thornyhead is high in selenium! ^[1]

Toxicity report

• None to report.

Seasonal availability

• Available year-round. ^[1]

This fish can live up to 8 years! ^[5]

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Taxonomic description

• Has a silvery black with forked fins, white margins on anal, caudal, and pelvic fins, large hard scales covering the whole body. ^[2,3]
• This fish has canine teeth that are small, curved, and set in both jaws. ^[4]
• Weighs between 2.2-11.3 kg (4.9-25 lbs) with an average of 5.5 kg (~12 lbs). ^[2]
• Maximum length of this fish is 60 cm (~2 ft). ^[5]

Distribution

• Found in tropical waters throughout the Pacific and Indian Oceans; in the eastern Pacific, it is found along the coast of Baja California, Mexico to Southern California; and near Hawaii. ^[6]

Life History

• The average lifespan for this fish is about 8 years. ^[5]
• Broadcast spawner, and releases eggs and sperm into the water. ^[5]

Habitat

• A mesopelagic species that lives at depths between 53-700 m (175-2300 ft), often close to seamounts and at shelf edges. ^[2]
• Feeds on a diverse group of fishes, cephalopods, tunicates, and crustaceans that occupy scattering layers, making it a mid-trophic level species. ^[7]
• Juveniles are preyed upon by tuna and swordfish. ^[4]
• Predators of adult sickle pomfret include deep-foraging bigeye, albacore tunas, swordfish, and large sharks. ^[7]

Pelagic longlining and deepwater hook-and-line are the main gear types, which also have minimal environmental impacts. ^[8]

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Seasonal availability

• There are no well-defined seasonal trends. ^[2]

Regulatory and managing authority

• The fishery is overseen by NOAA fisheries and, as established by the Magnuson-Stevens Act, the Pacific Fishery Management Council  through the West Coast Highly Migratory Species Fisheries Management Plan. ^[9]
• As established by the Marine Life Management Act, the California Department of Fish and Wildlife (CDFW) collects data on this fishery. ^[13]

 Gear type

• Mostly caught via pelagic longlining and some deepwater hook-and-line. ^[8]
• High-flyer buoys are used to keep track of gear position while fishing. ^[10]

Status of the fishery

• Fishery mortality rates are unknown due to lack of assessment; population abundance is also generally unknown. ^[5]
• There are mixed views on sickle pomfret's vulnerability to fishing: there is some concern over a moderate level of vulnerability to fishing but it has also shown to be resilient towards fishing pressure due to its sexual development strategy and the population is thought to be increasing over a generational timescale, although there is little information to support this. ^[5]
• Further investigation on this species' life history and ecology is needed in regards to concerns over the sustainability of current removal rates with respect to recruitment. Investigation is currently being prompted by the Western Pacific Regional Fisheries Management Council, in coordination with Pacific Islands Fisheries Science Center. ^[6]
• Increasingly present within longline sets since the 1950s due to top-down control reducing the number of its predators. ^[7]

Potential ecosystem impacts

• Fishing for this species has no impact on seafloor habitats. ^[8]
• Longlining poses a risk to sea turtles that are attracted to light-sticks and get hooked or entangled then drown. ^[10]
• Use of circle hooks (with a smaller opening), minimizing soak times, limiting mainline length, and following safe handling and releasing protocols reduces the likelihood of bycatch. ^[10]

This fish has many names: "Monchong" by Japanese Hawaiians, "Mukau" by native Hawaiians, and "Tristón Segador" in Mexico. ^[4,11]

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Edible portions

• Typically only the fillets are eaten.

Description of meat

• Has a firm texture with moderate flavor. ^[2]
• Meat is characterized by large flakes and a pink-white color. ^[12]

Culinary uses

• Has a high oil content, which makes it good for grilling, broiling, baking, sauteing, and also in sushi. ^[2]
• For a monchong with black garlic citrus butter sauce recipe, visit Catalina OP. ^[14]
• For a monchong in coconut cream spinach sauce recipe, visit Kahaki Kitchen. ^[15]

Nutritional information

• Good source of lean protein, niacin, vitamin B6, vitamin B12, phosphorus, selenium, and iodine. ^[2]

Toxicity report

• Not vulnerable to any particular toxins.

Seasonal availability

• No well-defined seasonal trends, and are only sold in small quantities since the species is not typically targeted by fishermen. ^[2]

In low light levels of the deep ocean, the spot prawn appears black, making it invisible to potential predators.

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Taxonomic description

• Carapace is translucent red-orange with white stripes on the thorax, and distinctive white spots on sides of its first and fifth abdominal segments. ^[2]
• The walking legs (pereopods) and antennae are banded dark red & lighter red or white. ^[2]
• Has 5 pairs of swimming legs (pleopods), and 5 pairs of walking legs.
• The first pair of walking legs have claws, the second pair has a longer left leg than the right one. ^[2]
• Grows to 15-27cm in length with females generally larger than males. ^[2]

Distribution

• Found in the Northern Pacific from San Diego, CA to Unalaska Island, Alaska, and from the Sea of Japan to Korean Strait. ^[1,2]

Life history

• The maximum observed age is over 6 years old. ^[1]
• Aging and growth rate may be greater in temperate than colder areas. ^[1]
• This species is a protandrous hermaphrodite, so it is a male during the first 4-5 years of life and then changes to female. ^[1,2]
• Males can reproduce by the 3rd year and mate only once. ^[1]
• Females can mate 1-2 times. ^[1]
• Breeds in October after eggs are extruded on to female’s swimmerets; the female carries eggs for 4-5 months until hatching. ^[1]
• Eggs hatch over 10 days, the first 3-4 larval stages are planktonic, then settles.

Habitat

• Lives in rocky habitats along the seafloor from intertidal to deep cold water at depths greater than 400m (~1312 ft). ^[2,3]
• Undergoes nighttime vertical migration to shallower waters to find prey, then returns to deeper water at sunrise. ^[2]
• Feeds on worms, algae, mollusks, sponges, other shrimp, & scavenges dead, decaying organisms. ^[1,2]

Spot prawn fisheries were established in the early 1930s when prawns were caught incidentally in octopus traps.

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Seasonal availability

• Available from late February to September. ^[4,5]

Regulatory and managing authority

• As established by the Marine Life Management Act, the California Fish and Game Commission (CFGC) regulates the fishery, and the California Department of Fish and Wildlife (CDFW) manages this fishery in state waters. ^[1,9]

Gear type

• Trawl nets and oval or rectangular-shaped traps are used in this fishery. ^[3,4,5]
• Fishermen set strings with 10-50 traps onto the ground with anchors and buoys at one/both ends. ^[3]
• Traps are set at depths of 400-1,000 feet. ^[4]

Status of the fishery

• The fishery is managed sustainably and does not seem to be causing any negative environmental impacts. ^[3,4]

Potential ecosystem impacts

• There is little bycatch. ^[4,5]
• Spot prawn traps can possibly catch species of concern and disturb the bottom of the ocean, but bycatch is typically released without harm. ^[3]

Dry cooking methods help retain spot prawn “fat” in the finished dish.

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Edible portions

• Most of the demand is for the meat, but it’s possible to eat the shell, tail, and head. ^[7]

Description of meat

• Has a sweet, succulent flavor. ^[5]

Culinary uses

• Minimal preparation is recommended to let the naturally sweet and rich flavor to shine through. ^[5]
• It is popularly eaten raw, known as amaebi in sushi. ^[5]
• For some recipe suggestions, visit hunger-angler-gardener-cook or Van Isle Marina. ^[5,10]

Nutritional information

• See table for info. ^[8]

Toxicity report

• There are no known contaminants.

Seasonal availability

• Spring/Winter. ^[6]

This fish gets its name from its large, star-shaped scales on its eyed side! ^[2]

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Taxonomic description 

• Has a diamond shaped flat body with white to orange and black bars on the dorsal and anal fins. ^[1]
• Both its eyes are on the upward facing side of the body (dark brown), while its underside is white, and it is usually left-eyed. ^[1]
• Can grow up to 1 m (3 ft) and weigh a maximum of 9.1 kg (20 lbs). ^[2]

Distribution 

• Found throughout the coast of the Northern Pacific, in Korea and southern Japan through to Alaska and Canada. In California, it is more common north of Santa Barbra. ^[3]

Life history 

• Spends its summers in shallow water and estuaries, and moves into deeper water in the winter. It prefers water with lower salinities. ^[3]
• Males can live up to 24 years and females can live up to 17 years. ^[4]
• Spawning season extends from November through February, and peaks in December and January. Spawning usually occurs in water shallower than 25 fathoms. ^[1]

Habitat

• Most commonly found in mud, sand, and gravel bottoms in coastal ocean waters and even be in fresh water. ^[1]
• Eats a wide variety of prey, including worms, crabs, clams, sand dollars, and brittle stars. Larger individuals may eat fishes like sardines and sanddabs. ^[2]

This fish can be caught using sardines, clams, shrimp, squid, or worms as bait! ^[2]

Seasonal availability 

• Starry flounder can be fished year-round. ^[5]

Regulatory and managing authority 

• The starry flounder 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]
• The California Groundfish Collective combines input from the industry and government entities to inform regulatory and/ management measures for this fishery. ^[19]

Gear type

• Caught commercially by trawl, but can be fished recreationally by baited hook and line. ^[2,6]

Status of the fishery 

• This fishery is currently of low concern, as populations are not overfished and appear to be healthy. ^[6]

Potential ecosystem impacts

• Bottom trawling affects the sea floor, and unregulated trawling can lead to habitat damage. ^[7]

Starry flounder tastes good sautéed, fried, steamed, or roasted! ^[10]

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Edible portions 

• The skin and meat can be consumed, and this fish if often fileted. ^[10]

Description of meat

• Mild-tasting, but can have a shellfish flavor. It is slightly firm and flakey. ^[9]

Culinary uses 

• Can be sautéed or fried. Can be used to substitute for other flatfish, with the exception of Dover. ^[9,10]
• For a flounder filets with lemon butter sauce recipe, visit Leite's Culinaria. ^[12]
• An Indian fried flounder recipe can be found on Youtube. ^[20]

Nutritional information 

• Nutritional information based on 100g of raw flounder can be found on the table to the right. ^[8]

Toxicity report

• No known toxins. 

Seasonal availability

• This fish is available year-round, but availability is sporadic as it is not targeted by fisheries. ^[9]

Love on the beach: Surf smelt spawn in schools on beaches during specific tidal cycles! ^[1]

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Taxonomic description

• Surf smelt is a forage fish that can grow up to 12 inches, and is silver with a purplish hue and light green back. ^[1,2]
• Males can take on a golden hue during the mating season. ^[1,2]
• The key difference between night and surf (or day) smelt is with their mouths: surf smelt has a small mouth that don't go past its pupil, while night smelt (Spirinchus starksi) has a big mouth that goes past its pupil. ^[2]

Distribution 

• Although its native range is throughout the coast of California, surf smelt is nowadays only seen in Northern California and further north all the way to Alaska. ^[1,2]

Life history

• Surf smelt can live up to 5 years, but specimens caught while spawning are usually 2 years old (males) and 3 years old (females). ^[1,2]
• Surf smelt spawn on the beach in large numbers. The male fish pursues the female and when he reaches her, they will bend together and vibrate to release eggs and sperm. The fertilized eggs will then be buried in the beach by waves. ^[1]
• Not much is known about this fish outside of its mating behavior, although it is known that the surf smelt eats planktonic organisms and in turn is food for many other marine animals. ^[1,3]

Habitat

• Because little is known about surf smelt outside of their spawning behavior, there are no confident estimates about where surf smelt live as juveniles and as adults in-between spawning seasons. It is presumed that this fish lives close to the shore as it is a common bycatch in the shrimp fishery. ^[3,4,5]

Surf smelt is still fished today using A-frame nets that have been used for centuries by Native American communities in Northern California. ^[4,5]

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Seasonal availability 

• In California most spawning is from June through September in the surf zone of beaches during high tides. ^[5]
• In Central California, peak months are from February to August. ^[15]

Regulatory and managing authority

• The California Department of Fish and Wildlife manages surf smelt fishing. ^[6]
• Recreational fishers can only take up to 25 pounds total of all smelt (including night smelt, day smelt, and whitebait smelt). ^[6]
• As this fish is found on the coast of several states, it is managed federally by the NOAA fisheries and the Pacific Fishery Management Council (PFMC) (as established by the Magnuson-Stevens Act) through the Coastal Pelagic Species Fishery Management Plan (FMP). ^[16]
• As established by the Marine Life Management Act, the California Fish and Game Commission regulates the fishery in state waters, and the California Department of Fish and Wildlife collects data and helps enforce FMP management rules for this fishery. ^[17,18] 

Gear type

• Native Americans traditionally fished for smelt using A-frame dip nets, which are still used today. ^[5]
• Dip nets of any size and baited hoop nets smaller than 36 inches in diameter may be used in California. ^[6]
• Beach nets under 20 feet in length with meshes at least 7/8 of an inch in length can only be used north of Point Conception. ^[6]
• Cast nets and scoop nets are also used. ^[4]

Status of the fishery 

• Very little is known about this fishery, but landings of surf smelt have been decreasing. ^[4,5]

Potential ecosystem impacts

• There is concern that recreational use of beaches may be crushing recently spawned eggs, and that alterations of inflowing streams or lagoons may also affect egg survival and spawning habitat. ^[5]
• Because most fish are caught during the critical spawning period, there is concern that overfishing is contributing to a decline in the population. ^[4]
• Decline of this fish may impact populations that prey on surf smelt, which includes endangered chinook salmon. ^[4]

As a very popular frying fish, smelt can be eaten whole! ^[7]

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Edible portions 

• This fish is usually eaten whole or without the head. Scales are usually not scraped off, and bones are not an issue, as the bones are softened by cooking. ^[7]

Description of meat 

• Delicate and mild-tasting, and a little bit oily. The bones are soft enough to eat when cooked. ^[8]

Culinary uses

• Smelt is usually fried or grilled. ^[7]
• For a recipe for fried smelt fish, check out https://www.kawalingpinoy.com/crispy-fried-smelt-fish/. ^[9]

Nutritional information 

• Smelt is a good source of protein, Omega-3 fatty acids, and contains many minerals and amino acids. ^[10]
• A table of general nutritional information about smelt cooked with dry heat based on rainbow smelt can be found on the right. ^[10]

Seasonal availability 

• Wild-caught surf smelt is usually caught in California from June through September, but availability may vary. ^[5]

Sea cucumbers can expel their guts in order to defend themselves, and they re-grow their organs afterward. ^[4]

Taxonomic description

• As a marine invertebrate in class Holothuroidea, it is related to other echinoderms such as sea urchins and sea stars. ^[1]
• Skeleton is reduced to ossicles in body wall. ^[2]
• Reaches 30-40 cm in length. ^[2]
• Has yellow or brown skin with numerous black-tipped projections called papillae. ^[1]

Distribution

• Found from Baja California, Mexico to Monterey Bay, California between depths of 0-30 m. ^[1]

Life history

• Broadcast spawning is thought to coincide with phytoplankton blooms. ^[1]
• Becomes reproductively mature when its weight exceeds 40 g and begins reproducing at approximately 2 years old. ^[3]
• Spawning season lasts from spring to summer. ^[4]
• Undergoes annual evisceration during October and November, when it discharges the digestive and respiratory organs. After this, it stops feeding for four weeks until the organs regenerate. ^[1,4]
• Reproductive organs are reabsorbed in September - October and regenerate in January. ^[4]
• Larvae float as plankton for 28 days until settling underneath rocks or kelp holdfasts. ^[4]

Habitat

• Lives in benthic habitats ranging from rocky intertidal to soft-bottom. It typically avoids muddy bottoms and areas of high freshwater run-off. ^[1,4]
• Prefers to be on hard substrates and will actively move from soft sand or mud. ^[1,2,4]
• Feeds on detritus (small particles of organic matter) and small organisms living in sediments. ^[1,4]
• When feeding, it disrupts the bottom sediments to keep the upper seafloor soft and creates habitat for other animals. ^[1]
• Provides ecosystem services such as recycling organic matter and filtering or softening bottom sediment. ^[4,6]

Despite being a well-established fishery, sea cucumbers are vulnerable to poaching and illegal fishing. ^[1,6]

Seasonal availability

• Fishing is available year-round. ^[5]

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. ^[8]

Gear type

• Often caught by diving, usually alongside other dive fishers such as sea urchin. ^[2,3]

Status of the fishery

• Thought to be stable, despite little being known about it. ^[2]
• Could be susceptible to overfishing due to its high natural mortality and slow growth rate. ^[6]
• Unknown if the current rate of fishing is sustainable. ^[2]
• Fisheries are vulnerable to illegal, unreported, and unregulated fishing, especially poaching. ^[6]

Potential ecosystem impacts

• Almost exclusively fished by divers, thereby minimizing bycatch, unlike other species of sea cucumbers, which are fished by trawling and have higher rates of bycatch. ^[2,3]
• Populations have been decreasing at fishing sites around the Channel Islands. ^[2,4]
• There was substantial population decline from the 1980s through the 1990s due to lack of regulation but has since begun to recover. ^[5]

Sea cucumbers are mainly used in Asian cuisine and they are considered a delicacy. ^[2]

Edible portion

• Can be eaten whole. ^[2]
• Sometimes just the body wall or gonad is prepared. ^[2]

Description of meat

• Has little to no taste, but soaks up the flavors it is cooked in. ^[2]
• Has a gelatinous texture. ^[2]

Culinary uses

• Often boiled, dried, then salted. ^[2]
• Can also be frozen or pickled. ^[2]
• Usually, this species is sold fresh in California. ^[2]
• Used with flavorful broths or extracts. ^[2]
• Commonly found in Chinese soups or stews. ^[2]
• A braised sea cucumber recipe can be found on kuali. ^[9]

Nutritional information

• Has healthy levels of vitamin A, B1, B2, B3 as well as calcium, magnesium, iron, and zinc. ^[3]
• Has pharmaceutical uses as an anticoagulant, anti-inflammatory, antioxidant, and anti-hypertension. ^[7]
• High in healthy levels of protein and is a low-fat food. ^[3]

Toxicity report

• Non-toxic. ^[3]

Seasonal availability

• Year-round. ^[5]