Musical fish: the white croaker gets its name from the repetitive croaking noise it makes by rasping a muscle against its swim bladder! ^[6]

Taxonomic description

• Is the largest species of croaker (family: Sciaenidae). 
• White seabass emits croaking sounds by hitting the abdominal muscle against the swim bladder. ^[2]
• Is a large, mobile fish with an average size of 9 kg (20 lbs) and just over 1 m (3 ft), but the largest recorded white seabass in California was 42 kg (93 lbs) and 1.5 m (5 ft) long. ^[1,2]
• Blue to gray in color on the back, with a silver belly; and has dark vertical stripes on its back as a juvenile.

Distribution

• Ranges from Magdalena Bay, Baja California, Mexico to the San Francisco area, and in the northern Gulf of California. ^[1,2]
• During the strong El Niño of 1957-1959 (i.e., warm waters), it was found as far north as Juneau, Alaska. ^[2]
• Center of the population seems to be off central Baja California. ^[2]

Life history

• Spawning usually occurs from March to September with a peak in late spring -- early summer. ^[1]
• Broadcast spawners: it releases gametes in the water for fertilization. Release is usually at night to reduce predation on the eggs, which are the largest (1.3 mm or 0.5” diameter) of any croaker on the west coast. ^[1,2]
• The age of maturity is uncertain, but all have probably spawned at least once by age 6 (81 cm or 32’ long) and can live to 20 years. ^[2]

Habitat

• When newly hatched, the seabass inhabits open, shallow coastal waters (4-8 m or 12-30 ft deep), sometimes hanging out in drifting seaweed.
• Juveniles (ages 1-3 yr) may move into protected bays where they use eelgrass beds for cover and feeding grounds; older juveniles are found near piers and jetties with kelp beds nearby.
• Adults use many habitats: rocky reefs, kelp beds, offshore banks or the open ocean. ^[1]
• Can be found travelling in schools or as a solitary individual. ^[1]
• Adults prey on Pacific mackerel, Pacific anchovies, Pacific herring, Pacific sardines, market squid and pelagic red crabs. ^[1,2]
• There are few predators of the white seabass, but they include other fish, sharks, sea lions, and humans. ^[1]
• A mix of human activities (pollution, overfishing and habitat destruction) and natural environmental conditions contributed to the long term decline of this species but spawning in captivity and release of seabass has enhanced populations. ^[1,5]

This fish is typically caught off piers, but it is often not recommended to keep because it can accumulate toxins in its body from pollutants! Always check local signs and regulations before keeping white croaker. ^[3]

Seasonal availability 

• Available year-round. ^[1]

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. ^[13]
• The white croaker population is monitored by the Office of Environmental Health Hazard Assessment due to concerns over pollution accumulation in this fish. ^[3]

Gear type 

• Typically caught using hook and line, but is also caught as bycatch by fisheries using entagling nets, surrounding nets, trawl nets, set longline, and hook and line. ^[3]

Status of the fishery 

• Little information is known about the white croaker population, but a decrease in landings have led to some concern that this species is decreasing in population. ^[3]
• The white croaker fishery is primarily recreational. ^[14]

Potential ecosystem impacts

• Lost gear from hook and line fishing creates marine debris when fishing line is lost, and can entangle other wildlife. ^[3]

California piers will often have signs denoting if white croaker from the area is safe to eat or not. [9]

Edible portions 

• The whole fish is edible. ^[8]

Description of meat

• The meat is mild-flavored and is safe to consume depending on where it is caught. ^[1,9]

Culinary uses

• For a recipe for pan-fried croaker, visit The Spruce Eats. ^[8]

• For a barbequed croaker recipe, visit Dobby's Signature. ^[15]

Nutritional information 

• Nutritional information on 100g of raw Atlantic croaker (Micropogonias undulatus) can be found on the table to the right. ^[7]

Toxicity report 

• Because this fish sometimes congregates around sewer outfalls, it can accumulate toxins that make it unsafe for human consumption. Refer to local guidelines to see if it is safe to eat this fish. ^[1,9]

Seasonal availability

• This fish is available year-round. ^[1]

White seabass is not a seabass, it is a member of the Croaker family so named because the males make croaking noises.

Taxonomic description

• Is the largest species of croaker (family: Sciaenidae). 
• White seabass emits croaking sounds by hitting the abdominal muscle against the swim bladder. ^[2]
• Is a large, mobile fish with an average size of 9 kg (20 lbs) and just over 1 m (3 ft), but the largest recorded white seabass in California was 42 kg (93 lbs) and 1.5 m (5 ft) long. ^[1,2]
• Blue to gray in color on the back, with a silver belly; and has dark vertical stripes on its back as a juvenile.

Distribution

• Ranges from Magdalena Bay, Baja California, Mexico to the San Francisco area, and in the northern Gulf of California. ^[1,2]
• During the strong El Niño of 1957-1959 (i.e., warm waters), it was found as far north as Juneau, Alaska. ^[2]
• Center of the population seems to be off central Baja California. ^[2]

Life history

• Spawning usually occurs from March to September with a peak in late spring -- early summer. ^[1]
• Broadcast spawners: it releases gametes in the water for fertilization. Release is usually at night to reduce predation on the eggs, which are the largest (1.3 mm or 0.5” diameter) of any croaker on the west coast. ^[1,2]
• The age of maturity is uncertain, but all have probably spawned at least once by age 6 (81 cm or 32’ long) and can live to 20 years. ^[2]

Habitat

• When newly hatched, the seabass inhabits open, shallow coastal waters (4-8 m or 12-30 ft deep), sometimes hanging out in drifting seaweed.
• Juveniles (ages 1-3 yr) may move into protected bays where they use eelgrass beds for cover and feeding grounds; older juveniles are found near piers and jetties with kelp beds nearby.
• Adults use many habitats: rocky reefs, kelp beds, offshore banks or the open ocean. ^[1]
• Can be found travelling in schools or as a solitary individual. ^[1]
• Adults prey on Pacific mackerel, Pacific anchovies, Pacific herring, Pacific sardines, market squid and pelagic red crabs. ^[1,2]
• There are few predators of the white seabass, but they include other fish, sharks, sea lions, and humans. ^[1]
• A mix of human activities (pollution, overfishing and habitat destruction) and natural environmental conditions contributed to the long term decline of this species but spawning in captivity and release of seabass has enhanced populations. ^[1,5]

White seabass is the focus species of the Ocean Resources Enhancement and Hatchery Program at the Hubbs-Sea World Research Institute. Since 1983, this program has ben researching ways to enhance populations of white seabass by releasing fish raised in captivity. 

Seasonal availability

• June—March if the optimum yield remains below 1.2 million lbs for the season.

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 through the White Seabass Fishery Management Plan. ^[3]
• Because this fishery often utilizes drift gillnets, it falls under the jurisdiction of NOAA fisheries under the Marine Mammal Protection Act. ^[10]

Gear type

• Mostly caught by drift gillnets, some hook-and-line. 
• Gear regulations limit bycatch of non-target species & damage to environment (use of purse seine or round haul nets to harvest white seabass is prohibited). ^[1,5]

Status of the fishery

• Stocks are recovering off the California coast after declines in the mid to late 1900s. ^[3]
• Relatively resilient to fishing pressure given young maturity age, high fecundity, & a fishing season that is sensitive to this fish's breeding season. 
• Stocks are not currently overfished, but are monitored. ^[1]
• Monterey Bay Aquarium’s Seafood Watch classifies this fish as a 'good alternative'. ^[4]

Potential ecosystem impacts

• Hook-and-line & drift gillnets don’t contact the seafloor, but weighted set gillnets can damage seafloor.
• Bycatch of non-target species is minimal due to gear regulations.

Because white seabass is so firm, it adapts well to almost any cooking method. In particular, recipes for true sea bass or grouper can be used for this fish.

Edible portions

• Sold fresh as steaks, fillets, or whole.  

Description of meat

• Low-fat fish with a mild flavor.
• White seabass is known for its firm, meaty texture.
• The meat has thick, large, white flakes.

Culinary uses

• To prepare fresh filets for cooking, cut the fillet down the middle and trim off the dark “blood line”. ^[9]
• May be kept frozen.
• Typical cooking methods include grill, sear, bake, broil, or sauté, it may also be steamed or poached but is firm enough where these methods aren’t necessary.
• For cooking tips, visit Youtube. ^[9]
• For recipe suggestions, visit Yummly. ^[8]

Nutritional information  

• Information is provided for mixed species, raw. ^[6]

Toxicity report

• There are no known contaminants. ^[4]

Seasonal availability

• It is available in San Diego from June–March. ^[7]

This fish can live up to 73 years old!

Taxonomic description

• Has a large head and eyes with a long body that tapers to a point. It averages 46-65 cm (18-26 inches) in length and has a small chin barbel. It has a short, pointed snout. ^[1]
• Gray to grayish brown when young, and turns a dark brown color in adulthood. ^[1]
• Has a large gas bladder that expands and is usually everted when hauled to the surface. ^[19]

Distribution

• Found in deep waters ranging 300-3,700m deep off coasts all along the North Pacific, from northern Japan to the Bering seas and as far south as northern Mexico. ^[1]

Life history

• Far-ranging scavenger that typically feeds on decaying material and other benthic organisms like small fish, krill, prawns, amphipods, and cephalopods. ^[1,2]
• Spawning occurs throughout the year, but in coasts off southern California spawning peaks between late winter and early summer. Further north off Point Conception, heaviest spawning may occur earlier. ^[19]
• The Pacific Grenadier expends energy very slowly and takes a long time to grow and reproduce. ^[4]

Habitat

• Spends its life on the sea floor, scavenging for food. Grenadier have even been observed in extreme low-oxygen environments that would be deadly for other fishes! ^[1,5]
• Capable of traveling long distances while scavenging. One was even found far away from its typical range in the South Atlantic! ^[2,6]

Once considered an undesirable fish, the Pacific Grenadier has gained some acceptance in the domestic market but is usually not targeted by fisheries.

Seasonal availability 

• Seasonal availability for recreational fishing depends on the regional management authority. Refer to your local management area's rules to see when fishing for Pacific Grenadier is allowed. ^[7]
• Landed commercially throughout the year, but landings tend to decrease during July to September. ^[20]

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), where it is listed as an Ecosystem Component Species. ^[21]
• 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. ^[22,23]
• The California Groundfish Collective combines input from the industry and government entities to inform regulatory and management measures for this fishery. ^[24]

Gear type

• Most grenadier is caught by groundfish fisheries, especially in trawl and non-sablefish endorsed longline fisheries. ^[8]
• A variety of gear is used including bottom trawl, longline, pot, and hook and line, but trawl is the most common. ^[8]

Status of fishery 

• Usually caught as bycatch by fisheries targeting other species, and is typically discarded. Most Pacific Grenadier is consumed domestically. ^[8]
• Considered a 'Good Alternative' by Seafood Watch. ^[8]
• Although stocks have not been fully assessed, fishing mortality is very low relative to overfishing limits. ^[8]

Potential ecosystem impacts

• The use of bottom-tending gear like trawls has the potential to seriously damage seafloor habitat. ^[8]
• There is concern that this species is vulnerable to overfishing due to its low fecundity and slow growth. ^[4]

Pacific Grenadier can be used to make surimi, the fish paste used for imitation crab and other fish cake products!ased. 

Edible portions 

• Typically only the filet is consumed. ^[9]

Description of meat 

• Filets are light pink when raw. When cooked, it turns white, has a mild and slightly sweet taste and a firm, flaky texture. ^[9,19]

Culinary uses

• Grenadier can be fried, baked, roasted or broiled. ^[9]
• In Japan, this fish is sometimes used for surimi, which is used to make imitation crab sticks and other fish cake products. ^[10]
• For a Chinese fish paste recipe using white fish, visit Red Cook. ^[11] 
• For a recipe for grenadier with olive and leeks, visit Cooking with Amy. ^[25]

Nutritional information 

• Nutritional informaton provided is based on information for blue grenadier, a similar fish. ^[12] 

Toxicity report

• There is some concern about mercury levels in grenadier as a deep-sea fish, but more studies are needed to understand the impact of mercury in this fish. ^[13,14]

Seasonal availability 

• Available year-round in California. ^[9]

The Pacific common thresher shark is a combative hunter that uses its tail to stun its prey, like mackerel.

Taxonomic description

• Easily recognized by a long sickle-shaped tail fin that measures up to half the span of its body. Other fins are usually a darker color and may have white dots on the tips. ^[1]
• Has a white underside, lighter-colored sides, and a variety of other colors on its back and under the snout. ^[1]
• At around 5 years old it can grow up to 5 feet in length and grow to about 18 feet on average at full maturation. ^[5]

Distribution

• Found in warm, temperate waters throughout the Indian, Atlantic, Mediterranean, and Pacific oceans. ^[2]
• Off the western coast of southern California to Baja California, adults generally follow temperate waters. Adults are noted near Mexico in January, migrate north toward Washington in late summer, then drift south toward southern California by fall. ^[2,5]

Life history

• Can live up to 50 years. ^[1]
• Males are sexually mature at about 6 years old and 8-11 ft long, and females are mature at about 5 years old and up to 9 ft long. ^[1]
• Eggs are fertilized around midsummer and develop inside females for about 9 months. Then females give birth to 2-4 live pups around spring. ^[5]

Habitat

• Adults remain offshore at no more than 200 miles from the coast while pups can be found in shallow, coastal regions. ^[3]
• Prey includes anchovy, herring, Pacifc sardine, mackerel, Pacific hake, lancetfish, squids, octopus, shrimp, pelagic red crab, lanternfish, and Pacific salmon. ^[2]
• Predators of thresher shark include larger sharks and killer whales. ^[3]

Thresher sharks are usually caught by mouth-hooking and drift gillnets.

Seasonal availability

• Fishing is year-round but restricted when quota is reached. ^[1]
• As it is widely distributed it is often caught as bycatch in fisheries worldwide. ^[1]

Regulatory and managing authority

• Internationally overseen by the Inter-American Tropical Tuna Commission (IATTC) and the Western and Central Pacific Fisheries Commission (WCPFC). ^[5]
• 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 the thresher shark fishery through the Pelagic Fisheries and Ecosystems Program. ^[9,10] 

Gear type

• Circle hooks are recommended for anglers as it is less dangerous and not as prone to accidental catch. ^[4]
• Various mouth-hooking techniques used. ^[4]
• Drift gillnets are used. ^[5]

Status of the fishery

• Not overfished and not at risk of overfishing as of 2018. ^[5]

Potential ecosystem impacts

• Habitat not at risk because the drift gillnets used to harvest are used in the water column such that they do not disturb the ocean floor. ^[1]
• Bycatch from drift gillnets are a concern, as protected marine mammals and other species may be caught as bycatch. ^[5]

Thresher sharks were replaced by swordfish as drift gillnet fisheries' primary target species, as prices for swordfish increased. 

Edible portions

• The meat is typically preferred over fins. ^[7]

Description of meat

• Thresher shark has a mild flavor, and is firm and dense with a meaty texture. ^[1]
• It is white or light-colored with pink blood line when raw. ^[1]

Culinary uses

• Thresher shark can be broiled or grilled. ^[7]
• For a grilled thresher shark recipe, visit The Stay Home Chef. ^[11]
• For a fried shark recipe for Trinidad Bake and Shark, visit CaribbeanPot.com. ^[12]

Nutritional information

• Nutrition facts table for raw thresher shark (right). ^[5,6] 

Toxicity report

• Although it is exposed to domoic acid (DA) through its diet of sardines, mackerel, anchovies, and squid, it does not seem to have levels that are toxic to humans. ^[8]

Seasonal availability

• Year-round. ^[5]

Bonito populations fluctuate in accordance with the warm/cold water periods associated with the Pacific Decadal Oscillation.

Taxonomic description

• Head is pointed and conical with a large mouth.
• Has a compressed body with slanted dark stripes on their backs and upper sides.
• Lower jaw has 14-25 teeth, and is moderately large.
• Reaches 79-102 cm (31-40 in) in length and can weigh up to 11 kg (24 pounds). ^[4]
• Characterized by a large spleen and lack of swim bladder. ^[7]
• Was formerly considered subspecies of Sarda chiliensis. ^[18]

Distribution

• Ranges from the Pacific Ocean from the coast of Alaska all the way down to the tip of Baja California, Mexico. ^[9]

Life history

• Reaches sexual maturity at the age of 2 and have a maximum lifespan of 6 years. ^[2]
• Spawning generally occurs from late January until May. ^[11]

Habitat

• Bonito is a pelagic fish that lives 80-200 meters (262-328 ft.) deep, migrating farther offshore as it grows older.
• Eats fish (such as sardines and anchovies) as well as squid. ^[3]
• Predators of bonito are larger fish such as tuna, bonito also prey on each other as well. ^[1]

Fishing for bonito occurs offshore in 300-600 feet of water.

Seasonal availability

• Fishing is allowed year-round, but most catch is landed from June-November. ^[3]

Regulatory and managing authority

• As established by the Marine Life Management Act, the California Department of Fish and Wildlife (CDFW) collects data on and manages this fishery. ^[2,15]

Gear type

• Mostly taken by purse seine, but are also caught by gill nets, trawl, and hook and line. ^[2,8]

Status of the fishery

• Currently, bonito is placed in the category of least concern because the catch per year has decreased significantly since the 1990s due to increased regulation and decreased market demand.
• Catch peaked in 1966 with 4.6 million fish declining with a loss of 659,000 in the 1990s. ^[3]
• In 2014, 70,982 pounds (32,196 kg.) of Pacific Bonito were caught in California. ^[6]

Potential ecosystem impacts

• Purse seines are non-selective, which poses risks to non-target species.  ^[12]

Bonito is sometimes dried, fermented, and smoked to make bonito flakes, or Katsuobushi, in Japanese cuisin

Edible portions

• Can be eaten whole. ^[4] 

Description of meat 

• Meat is deep red to pink, soft with a fishy smell but a bold and flavorful taste. ^[14]

Culinary uses

• Available whole, as filets, or steaks. 
• Should be bled and put on ice immediately after catching, and bloodlines should be removed. ^[14]
• Generally brined prior to cooking. ^[5]
• For a Japanese simmered bonito recipe, visit Recipe Tin Japan. ^[16]
• For recipe for grilled bonito, visit Greedy Gourmet. ^[17]

Nutritional information 

• For fresh Bonito, there are 5 calories per 129 serving (100 g) and 28 grams of protein.  ^[13]

Toxicity report

• As with other top predators, may contain high mercury levels; follow consumer guidelines especially for pregnant women and children. ^[10]

Seasonal availability

• Available year round.

Found as deep as 550 m (1800 ft) and can weigh up to 450 kg (990 lbs)!

Taxonomic description

• Body is streamlined and black or blue with grey-green iridescence; underside has spots of silver or grey, which appear as bands; second dorsal to tail fins are yellow with black edges. ^[1]
• Tip of the pectoral fin does not reach the front of the second dorsal fin and has a lunate tail. ^[1]
• Averages 1.5 m (4 ft 11 in), in length and weights around 60 kg (130 lbs), with record length of 3 m (9 ft 8 in), and weight of 450 kg (900 lbs)! ^[1]

Distribution

• Primarily found in sub-tropical and temperate Pacific Ocean between 20-50 degrees North; also in tropical waters off New Zealand in the Tasman Sea. ^[3]

Life history

• Spawns from mid-April to June, in the Sea of Japan and the southwestern North Pacific Ocean, during this time the females produce up to 10 million eggs a year. ^[1]
• When young, it migrates over 8,000 km (5,000 mi) from the Sea of Japan to the coast of California to feed and grow for several years. ^[9]
• Travels up and down the California coast between Washington and Mexico until about the age of 7 when it returns to the coast of Japan to spawn. ^[9]
• Matures at around 5 years and has a life expectancy of 26 years; average lifespan is 15 years. ^[1]

Habitat

• Pelagic; as one of the fastest fish in the ocean, it travels in large schools in open-water, coastal sea or near seamounts. ^[3,1]
• Starts off its larval stage by selectively eating tiny copepods, and eventually moves up the food chain to be a generalist predator who eats a variety of prey, including squid, anchovies, and even crustaceans! ^[4]
• Predators of this fish include, sharks, orcas, and pilot whales; it also faces human fishing pressure which is of particular concern when targeted in spawning areas. ^[1]
• Migration and spawning patterns are affected by increasing ocean temperatures, acidification, and nitrate levels; and decreased dissolved oxygen concentrations and trophic production associated with climate change. ^[4]

Commercial bluefin tuna fishing usually utilizes the purse seine method, which uses floating objects to attract schools of tuna.

Seasonal availability

• Mostly caught from May to October, but also available year-round ^[10]

Regulatory and managing authority

• Internationally overseen by the Inter-American Tropical Tuna Commission (IATTC) and the Western and Central Pacific Fisheries Commission (WCPFC). ^[10]
• 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]
• 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. ^[19,20]

Gear type

• Primarily caught by purse seines. ^[6]
• Fishing gear is selective and allows for the live release of any unintentionally caught species. ^[1]

Status of the fishery

• Declared overfished and subject to overfishing by NOAA; overall decrease in population size since the 1950s; recently assessed at less than 6% of historic levels. ^[7,8]
• There is some controversy over whether or not this species is under threat of extinction, as the IUCN listed this species as 'Vulnerable' in 2014, while a 2017 NOAA study declared the species to be of low risk for extinction. ^[4,7,8]
• Due to concerns about overfishing, regulations now require a permit to harvest, annual quotas or subquotas, gear restrictions, time and/or area closures, and minimum size limits. ^[3,1]
• Bluefin tuna aquaculture has started in other regions, but not in California. ^[13]

Potential ecosystem impacts

• Fishery is subject to risks of bycatch associated with purse seine and longline gear types. ^[6,12]
• Currently, the impact of overfishing and aquaculture for this species on the pelagic food web is not well understood. [13]

Pacific bluefin tuna is typically eaten raw in sushi and sashimi.

Edible portions

• Similar to beef, different cuts of bluefin tuna meat have different names and prices. Because bluefin tuna consumption originated in Japan, these names are in Japanese. ^[14]
• The more common and lower-valued cuts are called akami, while the more expensive, fattier cuts are called toro. The most well-known cuts are otoro and chutoro, which come from the lower belly to the head and the belly at the center and rear, respectively. ^[14] 

Description of meat

• Bluefin tuna is a deep red color when raw, has a high fat content, and has the firmness and appearance of beef steaks. ^[10,14]

Culinary uses 

• Typically served raw in sushi and sashimi, and cooking is generally not advised. ^[10]

Nutritional information 

• Considered an oily fish when raw, and is a good source of protein, thiamin, selenium, vitamin B6, and omega-3 fatty acids. ^[10]
• Nutritional information for 100g raw bluefin tuna on table. ^[10]

Seasonal availability 

• This fish is available year-round, but most are caught in between May and October. ^[10]

The Olympia oyster is the only oyster that is native to the west coast of North America!

Taxonomic description

• Color ranges from white to purplish black with stripes of yellow or purplish brown. The inside of the shell is white to olive-green. ^[1]
• Often reaches 6-8 cm (2.4-3.1 inches) in length and 2.5-3.5 cm (0.90-1.3 inches) thick. ^[1]
• Shell shape is variable, often forming to the shape of the surface on which it grew. ^[1]

Distribution

• Found on the west coast of North America, from southern Alaska to Baja California, Mexico. ^[1,2,3]

Life history

• Spawning is triggered by water temperature of 16-18C (60-64F) and can occur 1-2 times per year between spring and fall. ^[1]
• Fertilized eggs develop in the female mantle. ^[1]
• An average brood of larvae is between 250,000-300,000.
• The maximum age for this oyster is unknown.

Habitat

• Lives in estuaries, sounds, tidal channels, and bays.
• As a filter feeder, eats microscopic algae and plankton. ^[1]
• Many predators including birds, rays, and rock crabs.
• Sensitive to water temperature changes, but can tolerate short exposure to changes in salinity. ^[1]
• A large amount of its natural habitat has been removed to due urban development and pollution. ^[2]

During World War II, the U.S. military contracted with Washington oyster growers to provide oyster meats as source of nutritious protein for soldiers.

Seasonal availability

• Shellfish farms often provide year round availability.

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. ^[14]
• A State Aquaculture Coordinator provides guidance on permits, registrations, and consultations, which are required for all commercial aquaculture. ^[14]
• On public and private lands, aquaculture must follow regulations regarding water discharge, which involves multiple management agencies. ^[14]
• The California Department of Public Health is involved in growing, harvesting, and selling molluscan shellfish and seaweeds. ^[14]
• The California Department of Fish and Wildlife, NOAA, and Sea Grant is currently working to restore native Olympia oyster habitat in Northern California. ^[4]
• The Permit Guide to Aquaculture in California is available at https://permits.aquaculturematters.ca.gov/Permit-Guide#454735-california-department-of-public-health. ^[14]

Gear type

• Oyster farming in the U.S. began in 1890s in Puget Sound tidelands. ^[1]
• Grown using on-bottom, off-bottom, or suspended culture methods. ^[8]
• Standard marketable size of an Olympia oyster is about the size of a silver dollar (3.5-4 cm). ^[1]

Status of the fishery

• Hstorically has been a part of Indigenous People's diets in the Northwest Pacific region. ^[1]
• Production peaked from 1890s to 1900 but greatly declined after due to pollution and over harvesting. ^[1]
• Larger, faster growing species, like the Pacific Oyster from Japan, continue to dominate oyster farming in the U.S. ^[5]
• It takes 3-4 years for an Olympia oyster to reach market size. ^[1,5]
• A growing interested in the local food movement has increased interest in the Olympia oyster. ^[7]

Potential ecosystem impacts

• Oyster farms have minimal impacts on local ecosystems. ^[6]
• Oyster beds provide many ecosystem benefits such as: habitat for other species, improved water quality, biodiversity support, reduced shoreline erosion, and enhanced restoration projects. ^[3]
• Monterey Bay Aquarium’s Seafood Watch classifies farmed oysters as three of its “Best Choices” for seafood options. ^[6]

Olympia oyster was very popular in the 1800s during the Gold Rush. Mark Twain loved them so much he put them on his “fantasy menu” along with his other favorite foods.

Edible portions

• Everything but the shell is edible and is typically prepared.
• Oyster shells should always be tightly closed prior to preparation. ^[9]

Description of meat 

• Olympia oysters have a bright, earthy, coppery taste which is sometimes described as peppery. ^[10]

Culinary uses

• Local Olympia oyster is often available fresh from the farm.
• Shucking the shell is manageable. Instructions can be found in multiple online resources.^[12]
• Olympia oysters can prepared many ways: Freshly on the half shell, fried, steamed, smoked, in soups and stew, and more. ^[10]

Toxicity Report

• 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]

Nutritional information  

• It is low calorie, easier to digest than red meat, and high in vitamins. ^[11]
• Nutritional information for 3 oz of Pacific Oyster, a similar species, is shown in the table. ^[15]

When anchovies swim with their mouths open, they are feeding on plankton in the water.

Taxonomic description

• Small and thin- typically grow up to seven inches. ^{[1, 2, 3]}
• Has a large mouth and a long, protruding snout. ^[1,2]
• Blue-green color on top, and lustrous silver below. ^[1,2,4]
• Has a silver stripe along its side in adulthood. ^[1,2]

Distribution

• Found along the West Coast of North America from British Columbia down to the Baja California, Mexico, as well as the Gulf of California. ^{[4, 5]}
• In the United States, this species is subdivided into two populations, one sub-population off of Oregon and Washington and the other ranging from California to Baja, California. ^[1,2]

Life history

• Has a short life cycle- can spawn at two years and live four to seven years. ^[1,2,4]
• Naturally high mortality rate, 45-55% of populations die of natural causes a year. ^[1,2]
• Spawns year-round, but most frequently in the winter and spring. ^[2,4,6]
• The eggs are released in batches every 7-10 days, and hatching depends on the temperature of the water- typically between 2-4 days. ^[2,4]
• This species fertilizes through broadcast spawning. ^[4]

Habitat

• Lives in pelagic areas, usually within 30km from the shore. ^[6]
• Is a critical aspect of the food web. ^[1,4]
  • Serves as food for many species of fish, marine mammals, and birds. ^[4]
  • Hosts endoparasites. ^[4]
• For protection against predators, this species forms schools. ^[4]
• Though it is a filter feeder, it uses scent to find prey. ^[8] 
  • A study has concluded that it can mistake the smell of plastics smells for food. ^[8]

A large distribution helps to stabilize the anchovy population. 

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 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. ^[12,14]
• The California Wetfish Producers Association combines input from the industry and government entities to inform regulatory and management measures for this fishery. ^[13]

Gear type

• Predominantly caught with purse seines, but also with lampara nets. ^[6,9]

Status of the fishery

• Population levels are unknown, but thought to be abundant. ^[1,4]
• Stock assessments are not done on subpopulations, but data to help monitor populations has been collected. ^[1]
• Both northern and central sub-populations have defined overfishing limits. ^[1]
• Population is considered to be stable and of least concern by IUCN Red List. ^[4,6]
• Its large distribution, including in Marine Protected Areas, mitigates threat. ^[6]

Potential ecosystem impacts

• Because the gear uses functions near the surface, there is minimal habitat destruction. ^[1]

Anchovies can mistake the smell of plastic for food, which can in turn be harmful for human consumption.

Edible portions

• The entire body can be eaten after removing the head and guts. ^[7]
• The bones are also edible. ^[7]

Description of meat

• Fresh anchovies are soft, canned anchovies are firm. ^[2]
• The color of the meat depends on the way it is being used:
  • Due to salt-curing, canned anchovies are light red. ^[2]
  • Fresh is gray when raw, off-white when cooked. ^[2]

Culinary uses

• Can be eaten fresh, but is most commonly preserved in cans or jars. ^[10,11] 
• Commonly used in sauces and dressings, such as Caesar salad dressing. ^[10]
• Can be easily fried, as shown above. ^[7]
• Recipe ideas can be found on FoodNetwork. ^[11]

Nutritional information 

• Nutrition facts given are for a 100-gram serving. ^[2]
• Good source of calcium, iron, niacin, phosphorus, and selenium. ^[2]
• High in cholesterol. ^[2]

Toxicity report

• Because anchovies are filter feeders, it is important to make sure the guts are removed, and the fish is rinsed before cooking. ^[7]
• Microplastics contaminating anchovies' diet may also have impacts on human consumption. ^[8]

Seasonal availability

• Year round. ^[2]

The fish’s bright yellow and turquoise pigmentation fades shortly after death.

Taxonomic description

• Has an elongated body, 30.5-38 cm (12-15 inches) in length and usually weighs less than 3.6 kg (8 lbs), but can be up to 102 cm (40 in) long and 6.0 kg (13 lbs). ^[12]
• Light brown color with white underbelly; turquoise and yellow pectoral fins and yellow dorsal fin.  

Distribution

• Endemic to the Eastern Pacific, from British Columbia to Peru, though most commonly located near offshore islands and banks off the California coast, from Point Conception (Santa Barbara County) to Baja California, Mexico. ^[2]  
• The nature of its migratory patterns remains uncertain, though similar to yellowtail or bonito they exhibit a northward migration from their Baja California spawning grounds that is likely facilitated by currents. ^[12]

Life history

• Matures at 3-5 years and can live to 13 years old. ^[12]
• Cool waters likely inhibit recruitment success, ^[12] so spawning and most recruitment generally occur off Baja California, except during warm years when it occurs off Southern California. ^[2]
• Prolonged spawning season lasts from late autumn to early spring. ^[12]
• External fertilization, resulting in pelagic eggs and larvae. ^[1]
• Shows greater development (e.g., spination) in early life stages than most other ray-finned fish. ^[1]
• Solitary—it does not form monogamous or polygamous mating arrangements. ^[6]

Habitat

• Inhabits rocky reef habitat, from depths of about 3 to 150 meters. ^[5]
• Takes refuge in rocky reefs and nearby kelp beds at night, but may traverse deeper waters during the daytime to feed. ^[2]
• Diet consists of small invertebrates and fish, including crabs, shrimp, large krill, squid, anchovies, and lanternfish. ^[2]
• Predators include giant sea bass, tope sharks, and California sea lions, among other things. ^[2]
• Six metazoan parasite species have been identified that inhibit the ocean whitefish's digestive and respiratory function. ^[11]

One of the best places to fish for ocean whitefish commercially is the Channel Islands!

Seasonal availability

• No seasonal commercial fishing restrictions on this species. ^[9]

Regulatory and managing authority

• As this fish is caught as bycatch for the groundfish fishery, it is managed by NOAA fisheries. ^[3]
• 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. ^[13]
• As it is not a commercially targeted species, there are currently no formal management plans in place but this fishery is monitored. ^[3]

Gear type

• Primarily caught with hook and line, but is also caught with longline (lines with multiple hooks), pot (wire traps), and gillnets (vertical netting) by fishermen seeking groundfish. ^[9]

Status of the fishery

• Popular sport catch and marginally popular commercially. No overfishing concern— commercial catch has not surpassed 22,680 kg since 1994 ^[12]. Extinction risk throughout its range is of least concern. ^[5]
• As of the early 2000s, the size of the population off California and Baja California was uncertain. ^[12]
• No whitefish-specific regulations for commercial harvest, but minimum trawl mesh size limits and use of biodegradable gear components help protect the fishery’s juvenile populations and “inactivate” gear lost at sea. ^[9]
• The PFMC works with NOAA to identify and describe essential fish habitat for each species in the groundfish fishery, and supports the creation of ecosystem models that help ensure the fishery’s sustainability. ^[9]

Potential ecosystem impacts

• PFMC identifies three ways to minimize ecosystem impacts: gear modifications, area closures, and overall reduction of fishing effort. Gear restrictions or closures in regions of particular ecological importance, as defined by factors such as substrate type, topography, and presence of biogenic habitat, help to minimize ecosystem disturbance. ^[9] 

The diet of individuals feeding within kelp beds may confer a bitter taste to the flesh, though most have an attractive flavor.

Edible portions

• Meat (muscle) from along whole body. Head, fins, and skin may be used in stock. ^[7]

Description of meat    

• Lean and flaky meat with mild flavor. ^[7]

Culinary uses

• Most commonly available fresh— whole and as filets. ^[7]
• See Clove Garden for prep instructions and recommendations. ^[7]
• This fish may be cooked whole, filets can be prepared baked, grilled, pan-fried, poached; its mild flavor makes its uses versatile. ^[7]
• For a West African fish stew recipe that can utilize this fish, visit Jayne Rain. ^[14]
• For an Ecuadorian fish with coconut sauce recipe, visit Laylita's Recipes. ^[15]

Nutritional information 

• Nutritional information for 100g of ocean whitefish is available here. ^[8]

Toxicity report

• No toxins known, FDA recommends 2-3 servings per week of whitefish for pregnant women and children. ^[4]

Seasonal availability

• Year round.

Nature’s bungee cords! Byssus threads, which mussels use to attach themselves to rocks, are stretchy but also strong so are being explored for uses such as body armor, architectural engineering, and surgical sutures.

Taxonomic description

• Also known as the black mussel because the shell can be dark blue or brown to an almost black color, relatively smooth.
• The two shells are equal, each with a rounded and a slightly bent edge. 
• Grows up to 15 cm (6”) but is typically found to grow between 5-8 cm (2-3”). ^[2]

Distribution

• Native to the Mediterranean coastline, but is found around the world due to unintentional transport of the larvae and adults in ballast water and hull fouling communities of ships traveling overseas for shipping and trade; and intentional introductions for aquaculture. ^[2]

Life history

• Fast growing with high reproductive output.
• Can attain 7 cm within its first year at favorable sites. ^[2] 
• Can reproduce multiple times per year and reach sexual maturity in 1-2 years.
• Reproduces through broadcast spawning, or releasing gametes into the water column. ^[1]
• Fertilized eggs develop into free-swimming larvae, which then attach to rocks.

Habitat

• Found mostly on temperate sheltered and exposed rocky shores; attaches to rocks using byssal threads.
• Extremely tolerant to environmental changes. ^[2]
• Mostly found in the intertidal zone where there are intermediate levels of wave exposure. ^[2]
• Able to hybridize with sister taxa, including M. trossulus (bay mussel) which is native in California.
• Feeds by filtering particles through gills.
• Main predators include sea stars & gulls.

New aquaculture technology involves producing triploid or tetraploid mussels which are functionally sterile, thereby eliminating the risk of wild populations establishing. 

Seasonal availability

• Available year-round.

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. ^[11]
• A State Aquaculture Coordinator provides guidance on permits, registrations, and consultations, which are required for all commercial aquaculture. ^[11]
• On public and private lands, aquaculture must follow regulations regarding water discharge, which involves multiple management agencies. ^[11]
• The California Department of Public Health is involved in growing, harvesting, and selling molluscan shellfish and seaweeds. ^[11]
• The Permit Guide to Aquaculture in California is available at https://permits.aquaculturematters.ca.gov/Permit-Guide#454735-california-department-of-public-health. ^[11]

Gear type

• Grown off bottom in the water column on vertical lines of rope supported by buoys. When it is time to harvest, ropes are lifted using booms over a boat deck and the mussel is collected. ^[4]
• No fertilizers, chemicals or antibiotics added-food is naturally occurring phytoplankton.

Status of the fishery

• Most U.S. farms collect mussel larvae from wild populations and transfer them to the farm for grow-out to adults. ^[6] This has little effect on wild populations due to the mussel’s high reproductive rates.
• Recent technology has allowed culturing of larvae on the farm. ^[3]

Potential ecosystem impacts

• Aquaculture reduces the pressure on local natural populations and limits the need for imported seafood.
• The presence of mussel and racks create habitat for marine plants and animals, and improve water quality by the mussel filtering algae and particulates. Some benthic disturbance results from shading and organic accumulations beneath racks. ^[5]
• As it is tolerant of a wide-range of conditions, it can survive in many non-native coastal ecosystems if released as larvae or adults. ^[5,8] 

Pale white mussel meat indicates a male, and a warmer, more orangey color indicates a female.

Edible portions

• Entire contents of the shell.

Culinary uses

• Best fresh, but may be frozen.
• It is generally cooked whole, for example, steamed until the shell opens. 
• Add mussel to a pan containing ingredients like olive oil, garlic, lemon, wine, and red peppers, over medium heat. Once open and cooked, it’s ready to eat!
• For recipe ideas using Mediterranean mussels, visit Yummly. ^[10]

Description of meat 

• This species is much meatier than most other mussels.
• Has a delicate flavor with a rich, buttery texture. 

Nutritional information  

• Nutritional information for 100g of raw mussel can be found on the table to the right. ^[7,9]

Toxicity report

• Farmed mussels are controlled and monitored for safety with no reported contaminants.
• Collecting mussels from local bays is not recommended; biotoxin levels are often unmonitored and depend on quickly fluctuating water quality and algal blooms of the bay. Many of these toxins cannot be cleared with freezing or cooking. ^[9]

Seasonal availability

• Available farm fresh in San Diego year-round. ^[8]