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]

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.

Image

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.

Image

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.

Image

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]

Image

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!

Image

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.

Image

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]

Image

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]

Image

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]}

Image

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]

At each stage of its life, the Pacific herring is food for many different organisms--birds, terrestrial mammals, invertebrates, fish, pinnipeds, and whales all rely on schools of herring and their roe. ^[3]

Image

Taxonomic description 

• Small schooling fish that can reach 46 cm (18 inches) in length, but typically is not longer than 22.9 cm (9 inches). ^[1]
• Typically has a dark blue to olive color on its back, which fades to a silver belly. There are no distinctive dark spots. ^[2]

Distribution

• Found in schools off the coasts of the Arctic, Western Pacific, and Eastern Pacific. Found throughout the coasts of California, but is more common in Northern California. ^[2] 

Life history 

• Lives 8 to 16 years, and reaches sexual maturity at about 3-4 years. ^[1]
• When reproducing, travels into inshore estuaries to breed. A female herring will turn to her side to deposit her eggs on the bottom or on kelp, while a male herring will release milt to fertilize the eggs. ^[2]
• In California, spawning occurs from November through April. Females can lay up to 20,000 eggs each year! ^[1,16]

Habitat 

• Stays by the coast and does not migrate extensively, and some landlocked populations exist. ^[2]
• In the summer of its first year in life, a young herring will join schools in shallow bays, inlets, and channels near the surface. By the fall, the herring will stay in deep water for 2-3 years. It will travel back to inshore estuaries to breed. ^[2]
• When young, feeds on crustaceans and decapod and mollusk larvae, while adult herring feeds on large crustaceans and small fishes. ^[2]
• At all life stages, it is vulnerable to predation, variability in ocean temperature and salinity, and longer-term climate change effects. ^[11]

Three types of herring fisheries exist: whole fish, sac roe (fish eggs), and roe on kelp! ^[5]

Image

Seasonal availability 

• Commercial fishing for Pacific herring in California occurs in San Francisco Bay, Tomales Bay, Crescent City Harbor, and Humboldt Bay. ^[4]
• The fishery season varies from year to year, but is typically open during winter months. ^[4]

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) as an Ecosystem Component Species. ^[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) collects data and helps enforce FMP management rules for this fishery through the Pacifc Herring Fishery Management Plan. ^[4]
• The Pacifc Herring Steering Committee combines input from the industry and government entities to inform regulatory and management measures for this fishery. ^[4]

Gear type

• Fished in California using set gillnets, purse seines are used outside of California. ^[5]
• Herring eggs on kelp (known as HEOK) is harvested by hand. ^[5]

Status of the fishery 

• Three types of Pacific herring fisheries: fisheries exist for whole fresh fish, sac roe, and roe on kelp. ^[5]
• Well-managed fishery, regulations adapt annually to changes in the herring population. ^[4,5]
• Currently, the California fishery is only allowed to take 5% of the estimated spawning biomass. ^[5]

Potential ecosystem impacts

• As it plays a significant role in the food web, declines in this fish's population from overfishing, pollution, or other environmental issues could potentially have rippling effects through the ecosystem. ^[5]

This fish is enjoyed worldwide in many regional dishes, and can be eaten smoked, baked, grilled, pan-fried, pickled, salted, canned, dried, and many more ways! ^[6,7,8]

Image

Edible portions 

• Whole fish can be eaten, and bones can be consumed. ^[6]
• The eggs-known as roe-are also eaten. ^[7]

Description of meat 

• The meat is flaky, mild-tasting, and oily. ^[6]
• The roe has a slight crunch and texture similar to caviar. ^[7]

Culinary uses 

• Extremely versatile--can be smoked, baked, grilled, pan-fried, fried, pickled, salted, canned, dried, and more. ^[6,7,8]
• Herring is a favorite cuisine in many parts of the world and different regions have unique ways of preparing and eating them! ^[6,7,8]
• For a traditional Scottish recipe for herring fried in oatmeal, visit Glasgow Guide. ^[9]
• For a Swedish pickled herring recipe, visit Swedish Spoon. ^[18]

Nutritional information 

• This fish is rich in Vitamin B12, protein, and Omega-3 fatty acids. ^[10]
• A table of nutritional information for 100g of raw Pacific herring is on the right. ^[10]

Seasonal availability 

• Most Pacific herring is exported, but availability should follow the fishing season. ^[5]

With top speeds of 43 mph, the shortfin mako is one of the fastest sharks on the planet! ^[19]

Image

Taxonomic description

• Highly migratory shark with a pointed snout, long gill slits and conical sharp teeth which protrude forward from the jaw, making it visible when its mouth is closed. ^[1]
• Mature individuals can reach four meters, although the average size is 1.5-1.7 m. ^[1]
• Has counter-shaded fusiform shapes and lunate tails, making it one of the fastest pelagic predators with a top speed of 43 mph (70 km/hr). ^[1,19]

Distribution

• Can be found worldwide from temperate to tropical waters. ^[6]
• In the United States, this shark can be found in temperate waters from southern Baja California to the southern Washington coast. ^[7]
• A small number have been caught across the Pacific in Japan and Taiwan. ^[7]

Life history

• Equipped with countercurrent exchangers that let the shark maintain internal temperatures several degrees above ambient water. ^[2]
• Regional endothermy enhances its muscle and digestive performance and lets the shark exploit cooler temperatures where ectothermic prey is sluggish. ^[3]
• Diet studies off the California coast show the sharks feed primarily on jumbo squid (Dosidicus gigas), Pacific saury (Cololabis sara), Pacific sardine (Sardinops sagax), Pacific chub mackerel (Scomber japonicas), tuna (Thunnus spp.), other sharks and marine mammals. ^[4]
• Has a slow growth rate, late age of maturity, low fecundity, and can live to 30 years old. ^[5]
• Males reach maturity at eight years old while females become reproductively active at twenty years of age. ^[5]
• Once it reaches maturity, their eggs are internally fertilized and develop within the mothers for 15-18 months. ^[5]
• Each female will give birth to 4-15 live pups once every three years. ^[5]

Habitat

• Genetic data suggest a single population across the North Pacific. ^[8]
• Electronic tagging data suggest horizontal movements are dependent on seasonal oceanographic factors that vary across maturity level. ^[6]
• In the summer months, this shark tends to concentrate in the California Current and moves offshore in the winter and spring months. ^[6]
• The Southern California Bight (SCB) appears to be a particularly important habitat for juveniles with a higher proportion of young sharks, suggesting the SCB could be a productive nursing area. ^[9]
• Vertical movements vary both within and among individuals. ^[9]
• Spends most of its time in the top 50 m of the water column but frequently dives below the thermocline to forage, navigate, and conserve energy. ^[9]

Despite its role in worldwide pelagic fisheries, key fishery information is lacking, including data on catch and finning on the high seas. ^[20]

Image

Seasonal availability

• The U.S. West Coast recreational fishery is open year-round and allows the take of two fish per day with no size limit.
• Commercially, makos are caught as incidental take by the U.S. high-seas longline and California drift gillnet fisheries which operate year-round and mid-August through January, respectively.
• Drift gillnet fishing is prohibited in the Leatherback Conservation Area Closure from August 15 to November 15. ^[10]

Regulatory and managing authority

• Internationally overseen by the Inter-American Tropical Tuna Commission (IATTC) and the Western and Central Pacific Fisheries Commission (WCPFC). ^[11]
• 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. ^[10,11]
• As established by the Marine Life Management Act, the California Department of Fish and Wildlife (CDFW) collects data on this fishery through the Pelagic Fisheries and Ecosystems Program. ^[21,22]
• Protections created by the Shark Conservation Act inform regulations specific to this fishery. ^[11]

Gear type

• Mainly caught as incidental catch with drift gillnets and on hook-and-line in California. ^[12]
• Drift longline gear is used for the international fishery outside of Exclusive Economic Zone. ^[12]

Status of the fishery

• A 2018 integrated population model for mako sharks in the North Pacific indicated that mako sharks are not being overfished. ^[13]
• Information about current landings and revenue for mako sharks is available through the Pacific Fishery Management Council. ^[14]

Potential ecosystems impacts

• In the U.S., generally caught from interactions within the well-managed U.S. longline and California drift gillnet fisheries at low numbers. ^[13]
• There do not seem to be significant ecosystem impacts on the west coast population because there is no primary mako fishery and landings are low. ^[15]
• Other countries with less managed fisheries could have a greater risk of depleting the stock due to the mako's slow growth rate, late age of maturity, and low fecundity. ^[16]
• Domestic longline and drift gillnet fisheries have little impact on the ecosystems but under-regulated high seas counterparts could have significant bycatch of protected species. ^[16]

While targeted for its high quality meat, vitamin-rich oil, and edible fins, it is also valued for non-food uses of its hide, jaws, and teeth. ^[20]

Image

Edible portions

• The meat and fins can be consumed. ^[20]

Description of meat

• The mako shark's energetic life history produces high-quality meat. ^[17]
• The meat is typically sold as boneless steaks resembling swordfish but it is illegal to possess the fins in the U.S.
• Mako shark steak has a slightly sweet, meaty taste.
• Both the taste and the texture of mako is similar to swordfish but the meat is moister.
• Raw mako is soft and ivory pink that turns white and firm when cooked.
• To ensure the meat is mako, look for sandpaper-like skin and flesh without the whorls characteristic of swordfish steak.

Culinary uses

• Mako's similar taste and texture profile to swordfish allows chefs to substitute one for the other.
• The versatile, hearty meat can be grilled, blackened, seared, or enjoyed in any way swordfish is prepared.
• For a recipe for grilled shark steaks, visit The Spruce Eats. ^[23]
• For a fried Mako shark recipe, visit cdkitchen. ^[24]

Nutritional information

• Nutrition facts for 100g of mako shark are on the table to the right. ^[15] 
   

Toxicity report

• Has urea in its bloodstream and must be bled and iced immediately to prevent the urea in their tissues from turning into ammonia. ^[18]
• Other known toxins include mercury and PCBs, although studies so far have shown that juvenile sharks contain low amounts of mercury. ^[18]

Seasonal availability

• The U.S. longline fleet operates year-round but they land their fish in Hawaii during the spring and summer and in California during the fall and winter.
• California drift gillnet is most active in the fall.

Skipjack Tuna has a high metabolism, and can eat up to 25% of its bodyweight a day! ^[4] 

Image

Taxonomic description

• Has a silver body, with a dark blue-black back, and four to six dark stripes along its sides. ^[2,4]
• Has very few scales, except for along its lateral line and head. ^[4]​

^​Distribution

• Found throughout Pacific, Atlantic, and Indian Oceans in tropical and subtropical waters. ^[1,2,4]
• Highly migratory. ^[1,2,4]

Life history

• Has a life span of 7-12 years. ^[1]

• Matures around 1 year of age and around 39.6 cm (1.3 ft) long, and it can grow up to 1.2 m (4 ft) and weigh over 70 pounds. ^[4,6,7]

• Spawns all year long in equatorial waters and females can lay up to two million eggs. ^[1,2]
• Through broadcast spawning, released eggs are fertilized and hatch one day later. ^[7]
• Often found in schools of thousands for hunting and reproduction. ^[3]

Habitat

• Lives in the pelagic zone, spending most of its life in the open ocean. ^[7]
• Schools with bigeye and yellowfin tuna. ^[7]
• Predators of skipjack tuna includes large pelagic fishes, including billfish, larger tunas, and sharks. ^[6,7]
• Preys on other fish, crustaceans, mollusks, and other tunas. ^[4,6,7]

Making up at least 60% of legally caught tunas, Skipjack is the most heavily fished tuna worldwide. ^[3]

Image

Seasonal availability

• Available year round. ^[5]

Regulatory and managing authority

• Internationally overseen by the Inter-American Tropical Tuna Commission (IATTC) and the Western and Central Pacific Fisheries Commission (WCPFC). ^[5,6]
• 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. ^[5]
• As established by the Marine Life Management Act, the California Department of Fish and Wildlife (CDFW) collects data on this fishery through the Pelagic Fisheries and Ecosystems Program. ^[10,11]

Gear type

• Gear used include purse seines, troll, artisanal handline, pelagic longline, pelagic hook-and-line, and pole-and-line. ^[4,5,7] 
• Purse seines are predominantly used. ^[5] 

Status of the fishery

• Skipjack populations are difficult to assess due to high and variable productivity, but populations are thought to be stable and not overfished or subject to overfishing as of a 2015 stock assessment. ^[5,7]
• Rapid growth and reproduction rates help tuna resist fishing pressure. ^[7]
• The Fishery Management Plan for U.S. West Coast fisheries for Highly Migratory Species management includes:
  • Permits and documentation of catch. ^[5]
  • Gear constraints and requirements for operation. ^[5]
  • Large vessels require observer coverage and other vessels are subject to observer requests by NOAA. ^[5]
• Measures have been adopted from the WCPFC and IATTC to regulate catch of juvenile tuna effecting other species through use of purse seine. ^[5]

Potential ecosystem impacts

• When large purse-seine nets are set around Fish-Aggregation-Devices, there is a substantial amount of bycatch, including: other fish, sharks, rays, and sometimes even sea turtles, whales, or dolphins. ^[2,5,7,9]
• Because fishing gears used for these tuna typically do not touch the ocean floor, there is minimal impact on the surrounding habitat. ^[6,7]

The canned tuna market is by far the most frequent production, with over 95% of skipjack tuna contributing to canned tuna supply. ^[4]   

Image

Edible portions

• Steaks, loins, headed and gutted, and canned. ^[7]

Description of meat

• Deep red when raw, light gray when cooked. ^[5,7]
• Large flakes of firm, moist, mild meat. ^[5,7]
• Skipjack tuna has the most pronounced taste of tropical tunas. ^[5,7]

Culinary uses

• Can be made fresh or frozen as steaks, loins, or headed and gutted. ^[7]
• Typically fried, broiled, or sautéed. ^[7]
• Most often eaten as canned, as “canned light” or “chunk light” tuna. ^[4,7]
• For a tuna cake recipe, visit Martha Stewart. ^[12]
• For a Filipino tuna recipe, visit Panlasang Pinoy. ^[13]

Nutritional information 

• Tuna is a great source of low-fat protein. ^[7]
• It has significant levels of omega-3 that benefit health in multiple ways. ^[1]
• Nutrition facts given for a 100g serving. ^[5]

Toxicity report

• Canned light tuna has a moderate concentration of mercury, but is a safer choice compared to other canned tuna. ^[8]

Seasonal availability

• Available year round. ^[5]

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]

Image

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]

Image

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]

Image

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]