Mahi-mahi: with an estimated top speed of 92.5 km/h (57.5 mph), this fish is aptly named, as Mahi-mahi means "very strong" in Hawaiian

Taxonomic description 

• Has a brightly colored back with an electric-greenish blue, its lower body is gold or sparking silver, and its sides have a mixture of dark and light spots. Its bright pattern fades almost immediately afater being caught. ^[1]
• Has a long body and blunt face, a forked caudal fin (tail), and a dorsal fin that runs the length of its body. ^[2]
• Distinguished from the pompano dolphin by the number of dorsal fin rays and a wide, square tooth patch on its tongue. ^[1]
• Averages 1 m (3 feet) in length, and can grow up to 2 m (6 feet). ^[2]

Distribution 

• Distributed in tropical and subtropical waters throughout the Atlantic, Indian, and Pacific Oceans. ^[2]
• In the Eastern Pacific, found from Oregon and California south to Peru, and west to Hawaii and the U.S. Pacific Island territories. ^[2]

Life history

• Can live up to 5 years. ^[1]
• Sexually mature at 4-5 months old, spawns every 2-3 days througout its spawning season, releasing 33,000-66,000 each time. Its spawning season may be year-round. ^[1] 
• Spawns in pairs rather than communally. ^[2]

Habitat

• Pelagic, lives in depths from 0-85 m (0-279 feet) near the coast or offshore under floating objects, such as large ships and large floating mats of sargassum. ^[2]
• Smaller dorado travel together in schools up to 50 individuals, and larger adult fish travel alone or in pairs. ^[2]
• Feeds during the day on small ocean fish (flying fish, sargassum fish), juvenile tuna, invertebrates (cephalopods, crabs), and pelgaic larvae or near shore, bottom-living species. ^[1]
• Predators include large tuna, marine mammals, sailfish, and swordfish. ^[1]

Beautiful and fierce: the dorado's vibrant colors and agility make it a popular fish for both recreational and commercial fishermen, and its extremely fast reproduction allows it to withstand heavy fishing pressure. 

Seasonal availability 

• Can be caught year-round. ^[1]

Regulatory and managing authority 

• Along the Pacific West Coast, this fish is managed by NOAA fisheries and the Pacific Fishery Management Council (established by the Magnuson-Stevens Act) through the West Coast Highly Migratory Species Fisheries Management Plan. ^[1]
• As established by the Marine Life Management Act, the California Department of Fish and Wildlife collects data on this fishery through the Pelagic Fisheries and Ecosystems Program. ^[13,14]

Gear type

• Usually caught by handlines and troll lines. ^[1]
• Catching pelagic species by longline is not allowed in California. ^[3]

Status of the fishery 

• Although heavily fished by recreational and commercial fishers, the dorado reproduces and matures quickly (has high fecundity), which has protected it so far from overfishing. Although the population has not been formally assessed, it is assumed to be stable and is considered a species of least concern for overfishing. ^[1]

Potential ecosystem impacts

• Typically, longline fishing in open ocean poses bycatch risks for sea turtles and marine mammals, which was a main consideration for the continued ban on pelagic longline fishing in California. ^[3,4]
• Trolling and handline fishing have very little bycatch risk and have little to no impact on the environment. ^[5]

Dorado is low in saturated fat, and is a good source of vitamin B12, phosphorus, potassium, protein, niacin, vitamin B6, and selenium!

Edible portions 

• Typically only the meat is consumed. ^[1]

Description of meat

• When raw, meat is pink to grayish-white, and has dark meat along the lateral line. It turns an off-white color when cooked. ^[1]
• Has a sweet, mild flavor. ^[1]
• It is a lean meat and is firm with large, moist flakes. ^[1]

Culinary uses 

• Dorado is often grilled, fried, baked, steamed, or sautéed. ^[6]
• For a recipe for ginger glazed dorado, visit Allrecipies. ^[9]
• For a Filipino recipe for Mahi-Mahi Paksiw, visit Panlasang Pinoy. ^[15]

Nutritional information

• Nutritional information for 100g of cooked dorado are available on the table at the right. ^[8]

Toxicity report

• No toxins to report. 

Seasonal availability

• Available year-round. [1]

This octopus typically lives for one year, and dies after having offspring.

Taxonomic description

• As with other octopi, this octopus is a soft bodied mollusk with eight tentacles. ^[3]
• Distinguished by two bright blue spots on either side of its body that resemble eyes, thought to be an adaptation to ward off predators. ^[3]
• Has a mottled brown color, but like its relatives, it can change skin color and texture when hunting, hiding, mating, or responding to other stimuli. ^[3]
• Average size is 45cm (18in) long, a smaller species compared to its counterparts. ^[3]

Distribution

• Pacific Ocean along the coast from Northern California to Baja California, Mexico. ^[3]

Life history

• Life span: 1-1.5 years in the wild, up to 2 years in captivity. ^[3]
• Matures quickly at the embryonic stage, emerging from the egg fully capable of hunting and feeding itself. ^[3]
• The California two-spot octopus grows indeterminately and reaches mating age between 1 and 2 years. ^[3]
• Semelparous (mates once in a lifetime) and can mate at any time during the year, although primarily during summer due to warmer water temperatures. ^[3]
• The male inseminates female using spermatophores and dies shortly after. ^[3]
• The fertilized female will lay an average of 70,000 eggs in a den and siphon cool water over the nest; female often dies during this period due to starvation and exhaustion. ^[3]
• Eggs hatch after a 150-210 day gestation period. ^[3]

Habitat

• Found in the intertidal and subtidal (up to 3 meters or 15 feet depth). ^[3]
• Prefers rocky reefs, canyon ledges or a habitat with small caves or holes in which it can den, and is known to inhabit abandoned pipes. ^[3]
• Highly developed eyes support its mostly nocturnal behavior. ^[3]
• Preys on smaller mollusks and crustaceans. ^[3]
• Predators include Moray eels, harbor seals, sea lions, and humans. ^[3]   

During El Nińo, this octopus moves closer to the shore for warmer water and become more vulnerable to fishery than during La Nińa. 

Seasonal availability

• Available year round. ^[4]

Regulatory and managing authority

• As it is caught as bycatch for the California spiny lobster fishery, it is managed by the California Department of Fish and Wildlife.  ^[1,7]
• As it is not a commercially targeted species, there are currently no formal management plans in place but this fishery is monitored. ^[4,7]

Gear type

• Often caught in pots and mesh traps intended for crab and spiny lobster; hand capture. ^[5]
• No other gear targeting octopus is currently permitted by CDFW. ^[4]

Status of the fishery

• The fishery is at maximum sustainable yield and fishing effort should not increase (little enforcement of regulation). ^[5]
• Scientifically independent stock assessment is needed for more effective management, including data on long and short term trends in population abundance. ^[5]
• Currently has no special conservation status but studies about female gonadal development and juveniles suggest that a minimal catch size should be implemented. ^[5]

Potential ecosystem impacts

• Hand capture methods have minimal to no destruction of habitat, however traps have moderate effect on physical and biogenic habitats. ^[5]
• Removal of species can potentially impact the food web or ecosystem, as with any other top predator. ^[5]
• Susceptible to overfishing but also capable of rapid recovery. ^[5]
• Conservation concern is higher because this species range is limited to one coastline. ^[5]

Many cuisines serve octopus as a specialty. One popular way to serve it in Mexico and Southern California is in a fresh marinated ceviche.

Edible portions

• All of the meat and skin is edible, including tentacles; beak, eyes, innards, and ink sac are removed and discarded before consumption. ^[6]

Description of meat

• The long muscle fibers can make for tough, chewy meat if not properly tenderized or if overcooked. ^[6]
• The meat has a slightly sweet taste, similar to shellfish and squid. ^[6]
• Skin is colored and gelatinous, and the meat is white. ^[6]

Culinary uses

• Cooking time is short since species is small as to prevent the meat from becoming tough. ^[6]
• Usually blanched in wine or water to cook meat, then served hot on the grill or marinated cold for use in salads and ceviche. ^[6]
• Usually prepared with minimal seasonings such as lemon and herbs as to not overwhelm the light sweet flavor. ^[6]
• Versatile: recipes that use octopus include pastas, stews, soups, salads, and barbeque. ^[6]
• For a recipe for Korean spicy stir-fried octopus, visit Maangchi. ^[8]

Nutritional information 

• Nutritional content for 100g serving of octopus is listed. ^[2]
• Meat is low in fat and high in protein and cholesterol. ^[2]
• Has healthy abundance of vitamins and minerals, especially iron, Vitamin B-12, and Selenium. ^[2]

Toxicity report

• None known. ^[2]

Seasonal availability

• It is available year round, but locally caught octopus is limited as it is a rarer seafood item.

This fish is born as a female, but often becomes male later in life!

Taxonomic description

• Juveniles are bright reddish-orange with large blue spots on fins. Adults are sexually dimorphic; males black with a red-pink midsection, along with red eyes and a prominent “sheep-like” head, females fully pink with a white underbelly and smaller. ^[4]
• As a large wrasse, it can grow to be 16 kg (35 lbs.) and 1 m (3 ft.) long. ^[4]
• Has protruding teeth, used to prey on hard-shelled organisms.

Distribution

• Eastern Pacific from Point Conception in California, to Guadalupe Island (off northern central Baja California) and the Gulf of California, Mexico. ^[3]

Life history

• Is incredibly long lived. Its maximum known lifespan in the wild is 53 years, though most members of this species do not reach this age (in part due to fishing pressure).
• Is a sequential hermaphrodite as an adult, changing from a fully functioning female to fully functioning male after reaching a certain size. Sex change in this species is unidirectional. ^[5]
• As a male, this fish establishes a spawning territory during mating season (July-Sept.), and defends a group of females with which he breeds. ^[5]

Habitat

• Inhabits rocky reef/kelp bed habitats, normally between 3-30 m deep. ^[4]
• Hunts in the day for sea urchins, bivalves, barnacles, and bryozoans. ^[4]
• Often prey of pinniped species such as the harbor seal and California sea lion. ^[4]
• At night, it takes refuge in crevices where it wraps itself in a mucous cocoon to hide scent from predators.
• Vulnerable to parasitic flatworms, but the mutualistic senorita fish cleans parasites from the fish’s skin and gills. ^[4]

This fish has been commercially caught in California since the late 1800’s.

Seasonal availability

• Commercial fishing is subject to bimonthly trip limits, and the fishery is typically closed from March to April due to closures for rockfish. ^[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 through the California Nearshore Fishery Management Plan (NFMP). ^[1,2]

Gear type

• Caught with line and hook, and traps (with a small proportion incidental catch in the offshore gillnet fishery). ^[1]

Status of the fishery

• At the current level of exploitation across its range, it is considered ‘vulnerable’ on the IUCN Red List of Threatened Species. ^[3]
• The upper limit on historical population size in the species’ known habitat is 70,380,000. It is unclear what the population size is currently. However, increased fishing and lower overall catch indicate a decreasing population size. ^[3]
• Size and bag limits, fishing season, and classification under the Nearshore Fishery Management Plan are working in concert to keep Sheephead population at a healthy size, and act as precautionary measures due to low data availability. ^[3]

Potential ecosystem impacts

• It is a keystone predator of the purple sea urchin that limits urchin grazing on kelp. Removing this predator can result in an increase in urchin numbers and grazing pressure on kelp, with subsequent knock-on effects for kelp dependent species.  

Sheephead’s mild flavor and delicate texture lends itself to any recipe calling for white fish.  

Edible portions

• Whole fish can be eaten, and can be used in fish stock as well. ^[6]

Description of meat

• White and delicate, with a mild flavor. ^[6]

Culinary uses

• This fish yields large fillets with skin on or off depending on how the fish is to be prepared. It can also be cooked whole.  
• The delicate flesh makes this fish hard to sauté. Common cooking methods include steamed, fried, or grilled. ^[6] This is a typical ocean white meat fish that can be used in a variety of recipes.
• For an Algerian fish soup recipe, visit Food.com. ^[8]

Nutritional information 

• High in protein (96% DV), vitamin B12 (71% DV), and selenium (136% DV). ^[7]

Toxicity report

• Not particularly vulnerable to any specific toxins, though care should be taken if caught in heavily polluted waters (offshore).

Seasonal availability

• March - December.

Has venomous spines! In fact, the genus name comes from the Greek word for "scorpion".

Taxanomic description

• The California scorpionfish has a stocky, slightly compressed body, a large head, mouth, and large pectoral fins. ^[1]
• Its colors range from red to brown with dark blotches and spotting on the body and fins. ^[1]
• Usually mature by 17 cm (6.7 inches), and can grow up to 43 cm long (16.9 inches). ^[2]

Distribution

• Found between Uncle Sam Bank, Baja California, and Santa Cruz, California. There is an isolated population in the Gulf of California. ^[1]
• More common along the southern part of California's coast than in the north. ^[8]

Life history

• Can live up to about 21 years, and spawns when it is 3 to 4 years old. ^[1]
• Spawning season takes place from April through August, and mating occurs through external fertilization. ^[1]
• Females release gelatinous "balloons" filled with eggs that float from the bottom to the surface, and these eggs hatch in about 5 days after the "balloons" are released. ^[1]
• Each egg ballon is about 12.7-25.4 cm (5-10 inches) long and joined at their small ends. ^[1]

Habitat 

• Usually found over hard, rocky bottoms at depths from just below the surface to 600 feet, but is occassionally found over sand or mud bottoms. ^[1]
• Prefers a depth range from 6.1-137.16 m (20-450 feet), and is believed to be more active at night. ^[4]
• Diet includes crab, squid, octopus, fishes, and shrimp. ^[1,2]
• Predation of this fish is believed to be low, but predation by octopi and sharks have been recorded. ^[4]

Often mistakently called sculpin, this fish is commonly caught by hook and line, and it is a very popular sportfish

Seasonal availability 

• Depending on the region and method of catch, there may be some seasonal closures. However, commercial fishing for this fish is generally allowed year-round. ^[3]

Regulatory and managing authority 

• This fishery is managed federally by the NOAA fisheries and, as established by the Magnuson-Stevens Act, the Pacific Fishery Management Council (PFMC) through the Pacific Coast Groundfish Fishery Management Plan (FMP). ^[4,17]
• As established by the Marine Life Management Act, the California Fish and Game Commission (CFGC) regulates the fishery in state waters, and the California Department of Fish and Wildlife (CDFW) manages this fishery through the California Nearshore Fishery Management Plan (NFMP). ^[18]
• The California Groundfish Collective combines input from the industry and government entities to inform regulatory and management measures for this fishery. ^[19]

Gear type

• Usually caught by hook and line, but is also caught by fish pot, trawl, gill net. ^[4]
• Also taken as bycatch in rockfish fisheries. ^[4]

Status of the fishery

• A 2017 assessment by the Pacific Fishery Management Council found that the stock of Southern California scoprionfish is above the biomass target and above the minimum stock size threshold. ^[4]
• There is still much uncertainty about the California scorpionfish, but commercial landings have fluctuated over time, possibly from El Niño events. ^[4]

Potential ecosystem impacts

• Because of a lack of data, the environmental impacts of fishing the California scorpionfish are still widely unknown. ^[4]
• As of 2017, this fish is not considered overfished. ^[4]
• The environmental impacts associated with different fishing strategies (e.g. habitat disturbance, bycatch) should apply. ^[9]

This fish has a mild flavor and tastes great fried!

Edible portions 

• Typically only the fillet is consumed, but the whole fish can be consumed (minus the venemous spines). 

Description of meat

• California scorpionfish has a white, firm meat similar to cod and can be prepared many ways. ^[5]

Culinary uses

• Popular recipes include broiling, pan-searing, grilling, and frying. ^[5,6]
• For a recipe for Catalonian fish soup, visit Fish Tales. ^[11]
• For a recipe for Libyan Couscous with fish, visit Libyan Food. ^[20]

Nutritional information

• Nutritional information for 100g of raw rockfish can be found on the table to the right. ^[10] 

Toxicity report

• California scorpionfish earns its name--its spines have venom that can cause intense pain if they prick you! However, their venom does not usually kill humans. ^[1]
• When handling this fish, hold it by the mouth to avoid getting pricked. ^[7]

Seasonal availability

• This fish is available year-round. ^[3]

Ambush predators: this fish will usually sit at a slight angle, propped up by its ventral fins and wait for passing fish to attack by surprise.

Taxonomic descirption 

• Has a long cylindrical body, with a lizard-like head and mouth. ^[1]
• Body is uniformly brown on the back, and shades to tan or white on the belly. ^[1]
• Commonly 30 cm (11.8 inches) in length, and can weigh up to 1.8 kg (4 lbs). ^[1,2]

Distribution 

• Found from as far south as Guaymus, Mexico to as far north as Cape Beal, British Columbia, Canada. Not common north of Point Conception, California. ^[1]

Life history 

• Lays eggs, and has an extended larval period. ^[1,2]
• Spawning season begins in the summer and peaks in the fall, and larvae are most abundant in the fall and winter, with a peak during September-November. ^[1,3]

Habitat

• Hides in sandy bottoms in shallow water ranging from 9.1 m to 55 m (30 to 180 feet). ^[1]
• Ambushes small fishes and squids by sitting on the bottom in wait for passing prey, then rapidly darting upwards to swallow unsuspecting prey in one gulp. ^[1]

This fish can be caught with moving bait, and can be used as bait for other fish.

Seasonal availability 

• There is currently no stated seasonal restriction for California lizardfish. ^[4]

Regulatory and managing authority 

• As established by the Marine Life Management Act, the California Fish and Game Commission (CFGC) regulates the fishery, and the California Department of Fish and Wildlife (CDFW) manages this fishery in state waters. ^[16]

Gear type 

• Most lizardfish is caught by hook and line, and recreational gear requirements follow general California guidelines. ^[4,5]

Status of the fishery 

• There is no commercial fishery for the California lizardfish, but it is fished recreationally. ^[4]
• Currently there is little concern about overfishing or decreasing population, as there is no fishery for this fish. ^[2,6]

Potential ecosystem impacts

• There are few ecosystem impacts from fishing for this fish, but lost fishing lines may contribute to the problem of ghost fishing. ^[7]

This fish is bony but tasty--try it fried

Edible portions 

• Fins and head are typicaly removed before eating. ^[10]

Description of meat

• The meat is white and slightly flakey, and can be bony. ^[8,10]

Culinary uses 

• This fish is usually eaten fried, but can also be baked or grilled. ^[8,10]
• For a versatile recipe for fried fish, visit The Spruce Eats. ^[11]

Nutritional information 

• Information for 100g of lizardfish (Synodus indicus) can be found on the table to the right. ^[9]

Toxicity report

• No known toxins. ^[2]

Seasonal availability

• This fish can be found year-round. ^[4,5,10]

When threatened, the sea cucumber expels its guts, which later re-grow.

Taxonomic description

• Ranges in color from dark red, brown, and yellow with large, stiff papillae that is lighter in color but is usually tipped red. ^[3]
• Skeleton is reduced to ossicles in the body wall. ^[2]
• Is difficult to measure as it contracts, but a maximum length of 50 cm (~2 ft).  ^[3]
• When relaxed, this species is the longest sea cucumber on the West Coast. ^[4]

Distribution

• Found from Baja California, Mexico to Alaska. ^[1]

Life history

• Is a broadcast spawner, and spawning is thought to coincide with phytoplankton blooms. ^[2]
• Becomes reproductively mature between 4 to 8 years old. ^[2]
• Can live up to 12 years. ^[1]

Habitat

• Found from low intertidal to depths of 75 meters (249 feet). ^[4]
• Prefers hard substrates, like rocks and shells, as well as calm water. ^[1,2]
• Predators include sea stars, various fish, sea otters, and crabs. ^[2]
• As a deposit feeder, it collects organic matter and microorganisms. ^[1]

Despite being little known, California's commercial fishery for the sea cucumber was established in 1978. 

Seasonal availability

• Available year round. ^[6]

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. ^[5]

Gear type

• Trawling is only allowed in Southern California. ^[1]
• Diving for sea cucumber is allowed in Northern California and Southern California. ^[1]
• Diving is more common than trawling, and usually occurs in conjunction with other dive fisheries, such as the sea urchin. ^[1]
• Special permits are required to fish for sea cucumber. ^[5]

Status of the fishery

• Very little is known about the population size, but is thought to be stable. ^[1,2]
• High natural mortality and slow growth makes this species susceptible to overfishing. ^[2]
• It is unknown if current fishing rate is sustainable. ^[2]
• Listed as least concern by IUCN due to its abundance across its entire range. ^[1]
• The population declined in the 1980s due to lack of regulation, but restrictions allowed for recovery. ^[1]

Potential ecosystem impacts

• Use of non-selective gear like trawls can damage habitat and result in bycatch, which is mediated in California by restricting trawling in sensitive habitats. ^[6]
• Channel Islands and Santa Barbara Islands have found a declining sea cucumber population in fished areas. ^[6]

The highest demand for the sea cucumber comes from the Asian market, where it is considered a delicacy.

Edible portions

• Sea cucumber an be eaten whole, or just the skin or gonads. ^[2]

Description of meat

• It has little to no taste, but soaks up the flavors it's cooked in. ^[7]
• The texture is gelatinous. ^[7]

Culinary uses

• Often boiled, dried, and salted before being exported, as well as frozen or pickled. ^[2]
• Sold fresh in California. ^[2]
• Typically, sea cucumber is used in Chinese soups or stews. ^[2]
• For a recipe for braised sea cucumbers with mushrooms, visit Pacific Sea Cucumbers Harvesters' Association. ^[10]

Nutritional information 

• Rich in healthy levels of Vitamins A, B1, B2, B3 as well as calcium, magnesium, iron, and zinc. ^[8]
• Anticoagulant, anti-inflammatory, anti-hypertension, antioxidant. ^[8]
• Low levels of fat but high levels of protein. ^[8]
• Nutrition Facts for 100g of sea cucumber are found on the table. ^[9]

Toxicity report

• No known toxins. ^[8]

Seasonal availability

• Year round. ^[6]

It is born with an eye on each side of the body, but as it matures one eye migrates to the other side. California Halibut can be left-eyed or right-eyed!

Image

Taxonomic description

• Has a small head with large mouth full of teeth. ^[5]
• Both eyes are on one side of the body so that the fish can lay flat on the seafloor with eyes facing up. ^[5]
• Eyed side of the body is usually grayish or greenish-brown, and mottled with lighter and darker spots to camouflage with the cobbles, sand or mud of the substrate. The blind, “underside” side is white to cream. ^[3,4]
• Can reach lengths of 150 cm (60 “). ^[2]

Distribution

• Found from Magdalena Bay, Baja California, Mexico to Washington state, with a separate population in the upper Gulf of California. ^[3]
• Most occur south of San Francisco. ^[4]

Life history

• Major spawning areas are unknown, but the spawning season extends from February to July with most spawning in May. ^[4]
• Adults come up from relatively deep offshore water to spawn inshore at depths of 5-18 m (16-60 feet). ^[4]
• Eggs are deposited on the substrate surface and fertilization is external. ^[4]
• Larvae and post-larvae are pelagic for serveral months before settling on the bottom, likely in bays and estuaries. ^[4]
• The juvenile halibut emigrates to deeper water after 1 year and/or at 20 cm in length. ^[1,4] 
• Maturity is reached after 2- 3 years for males and 3 - 5 years for females; both may live 30 years. ^[3,4]

Habitat

• Demersal (lives on the sea floor) during its juvenile and adult stages, mostly on sandy sediments.
• Uses bays and estuaries as nurseries, possibly to decrease the risk of mortality of newly hatched fish. ^[2,4]
• Planktivorous as a larvae and juvenile, piscivorous as an adult. ^[4]
• Lives from the surf zone to 100 m (330 ft) but is most abundant around 30 m (100 ft). ^[1,4]
• Lies flat and very still, buried or partially buried in sediment on the sea floor where it ambushes its prey, specifically free swimming fish (e.g., Pacific sardine and northern anchovy). ^[2]

Most California halibut landed is consumed domestically, with very little going to export.

Image

Seasonal availability

• Commercial fishing is open year-round except trawl fishery, which is open June 16-March 14. ^[7]

Regulatory and managing authority

• 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 through the Northern and Central California Finfish Research and Management Project. ^[7,15]

Gear type

• 50% of statewide landings from bottom trawl are caught only within specified trawling grounds, 25% are caught by hook-and-line, and the other 25% are caught with trammel or bottom set nets. ^[6]

Status of the fishery

• When caught with hook-and-line or bottom trawl, California halibut is rated as a “Good Alternative” by Monterey Bay Aquarium’s Seafood Watch program. ^[8]
• Stock assessments indicate a trend in depletion from 1971-2011, but further data is required. ^[9]

Potential ecosystem impacts

• Degradation of estuaries & bays that halibut depend on for nursery grounds paired with its limited range makes it vulnerable to overfishing. ^[8]
• One quarter of the total catch is caught with gillnets, which can entangle marine mammals & seabirds, so restrictions have been placed on where gillnets can be set. ^[7]
• Hook-and-line fishing is considered sustainable since gear is rarely in contact with the seafloor. 
• Stocks are maintained through a minimum size requirement of 55 cm (22”) length, which allows a chance for the fish to spawn before being eligible for take. ^[7]

The skin only moderately shrinks when cooked, allowing for fillets to be fried or poached without distorting the meat.

Image

Edible portions

• Usually available as fillets.

Description of meat

• Lean fish with a mild, sweet flavor. 
• Meat includes large, white flakes with a firm and tender texture because of its rich oil content.

Culinary uses

• Cook this fish while fresh! Because of the leanness of the fish, freezing can cause the loss of moisture, and it is easy to overcook & dry out. Cook to an internal temperature of 52-54°C (125–130°F) to ensure the fish stays moist and tender. ^[12]
• Common preparations include baked, broiled, batter-fried, pouched, sautéed, steamed, sushi. 
• Takes on the flavor of any seasoning or sauces you cook it in, making it a great fish to sauté rather than grill.
• Cooking tip: Once sautéed and before it fully cooks, place the pan in the oven to allow the fish to capture the richness of all the flavors. ^[13] 

Nutritional information  

• Information available for 100g of haliut cooked with dry heat (5.6 oz). ^[10]

Toxicity report

• Safe consumption recommendations are 3 servings per month for adults, 2 for kids 6-12 yrs, & 1 for kids 0-5 yrs old as Halibut has potentially elevated levels of mercury. ^[11,12]

Seasonal availability

• Available fresh year-round.

All bark, no bite: although this fish looks intimidating, it is typically not aggressive and swims away when approached.

Image

Taxonomic description

• Has a long, slender, almost round body. ^[1]
• Has a large mouth with canine-like teeth; the lower jaw projects beyond a sharply pointed snout;  and it has two dorsal fins that are small and widely spaced. ^[1]
• Dorsal side is grayish-black with a bluish tinge and the ventral side and belly are silvery or white. Its tail is yellowish. Females have a charcoal black edge on the pelvic and anal fins; the same fins of males are edged in olive or yellow. ^[1]
• Can grow up to 1.2 m (4 ft) long and weigh up to 8 kg (18 lbs). ^[4]

Distribution

• Ranges from Kodiak Islands, Alaska to Cape San Lucas, Baja California, Mexico. ^[1]

Life history

• Lives up to 12 years, and begins maturing in its second year of life. ^[9]
• Egg production per spawning period increases from 50,000 eggs at age 2 to upwards of 400,000 eggs by age 6. ^[9]
• Can spawn more than once per spawning season. ^[9]
• Off southern California, external fertilization takes place from April to September, peaking in June. ^[6]

Habitat

• Prefers coastal areas near reefs or kelp, but has been found in waters as deep as 37 meters (120 ft). ^[1]
• Young (~15 cm length) are found in shallows in bays, marinas, and kelp forests. ^[4]
• Juveniles and adults form long, thin schools sometimes many miles long. ^[4]
• Primarily preys on anchovies and other small fishes such as sardines, young mackerel, and grunion; schools of barracuda known to herd prey into shallow water for easier capture. ^[4]
• Predators of California barracuda include birds like bald eagles and terns, and people. ^[1]

This fish is subject to a small commercial fishery, but is a popular target for sport fishermen.

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Seasonal availability

• First sightings of schools occur in the middle of March, reaching a maximum between May and Late September/Early October.

Regulatory and managing authority

• There is currently no national management for the California barracuda, but it is mentioned by the Pacific Fishery Management Council's Fishery Management Plan for U.S. West Coast Fisheries for Highly Migratory Species. ^[7]
• 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. ^[6,7]

Gear type

• Three types of commercial gear used are: circle nets (purse seines), gill nets, trolling, hook and line. ^[1,9]

Status of the fishery

• The minimum size legally permitted to be taken is 28 in. ^[6]
• In 1929, law was passed in regards to regulating purse seine and round haul net use between August 1 and April 30, when major spawning events take place.
• Use of netting during these major spawning months is prohibited. ^[9]
• Populations of this fish decreased from the 1900s through the 1940s due to a rise in purse seine fishing, however populations have since recovered and are considered stable due to catch limits (size and number), replacement of purse seines with gill nets, substantial egg production, and decreased consumer demand for this species. ^[1,4]

Potential ecosystem impacts

• Gillnets have highest bycatch rates of marine mammals, sea turtles, sea birds, and sharks of any fishing gear. ^[9] 

Barracuda offers the same protein content as salmon (38-39 g), but has almost 9 grams less of fat per serving.

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Edible portions

• Meat with skin on or off. ^[11]
• The Kama (collar) part is also a rich piece of meat that can be saved. ^[11]
• Female Roe from early in the season is edible as well. ^[11]

Description of meat

• Full flavor, meaty firm texture with large flakes, low fat content and off-white color when cooked. ^[2]

Culinary uses  

• Can be eaten as fillets, steaks, or whole dressed (gilled and gutted). ^[2,11]
• Common uses- broiled, baked, poached, smoked, sautéed, or grilled. ^[2]
• Deep frying is not recommended, as this fish has a high oil content. ^[11]
• For a smokey barracuda recipe, visit Kiran Jethwa. ^[13]
• For a barracuda fish taco recipe, visit SoCal Salty. ^[14]

Nutrition Information

• Nutrition information shown in table. ^[10]

Toxicity report

• Although larger barracuda species (especially in the Atlantic) are associated with ciguatera poisoning, this species does not show signs of such toxicity. ^[2]

Seasonal availability

• Available fresh between April to Mid-September; Frozen available all year long. ^[2]

The primary diet of the cabezon consists of crustaceans and molluscs, and small fishes from the water column

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Taxonomic description

• The name “Cabezon” comes from Spanish meaning "large head", which is a main identifying feature for this fish. ^[1]
• Grows up to 1 m (3 ft) in length and weigh over 11kg (24 lbs). Females are usually larger than males of the same age. ^[1]
• Ranges in color with varying shades of brown, red, or green with lots of darker mottling to help with camouflage. Females are usually greenish while males are more reddish. ^[1]
• Has smooth skin without scales, which distingushes it from lingcod. ^[1,2]

Distribution

• Found from the Eastern Pacific, from North Alaska to central Baja California, Mexico. ^[2]

Life history

• Adults spawn on rocky outcrops in shallow water, and males guard the eggs until they hatch. ^[3]
• After hatching, the larval young drift out to sea then develop into small, silvery fish. ^[3]
• After 3 to 4 months as larvae, the 3-5cm long fish settle at intertidal pools then move to reefs and kelp forests. ^[2,3]

Habitat

• Found nearshore from intertidal to 200m (656 ft.) among jetty rocks, kelp forests, and rocky reefs. ^[3]
• It is ambush predator that patiently waits for passing by prey, then lunges to engulf its prey with its large mouth. ^[1]
• Predators of this fish include larger fish and marine mammals. ^[2]
• Prized as a recreational game fish. ^[3]

This fish is not subject to barotrauma like other bottom dwelling fish as it lacks a swim bladder.

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Seasonal availability

• Caught commercially year-round except for the months of March-April, during which the fishery is closed. ^[9]

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). ^[6]
• 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 through the California Nearshore Fishery Management Plan (NFMP). ^[7]
• The Groundfish Collective combines input from the industry and government entities to inform regulatory and/or management measures for this fishery. ^[13]

Gear type

• Caught commercially with hook and line, pots and traps. ^[3]

Status of the fishery

• There is little data about this fish relative to other groundfish. ^[3]
• Most fishing pressure comes from recreational fishing, in particular by Commercial Passenger Fishing Vessels, which increased access to nearshore fisheries starting in the late 1930s. ^[3]

Potential ecosystem impacts

• All environmental concerns regarding various methods of fishing apply. ^[11]
• There is not much concern over current levels of exploitation because of the cabezon's wide distribution, size limits on catch, and little demand for the fish. ^[3]

The eggs (roe) of cabezon can be potentially toxic if ingested, but the rest of this fish is prized for its meat!

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Edible portions

• Most of the fish can be eaten, except for the roe (eggs), which are poisonous to people. ^[1]

Description of meat

• The cabezon has blue colored flesh that turns white when cooked. ^[1]
• It has sweet, shellfish flavored meat that can be prepared in almost any manner. ^[1]

Culinary uses

• This versatile fish can be prepared in many ways: fried, baked, grilled, or steamed. ^[1]
• For some cooking suggestions for cabezon, visit ehow.com. ^[12]

Nutritional information 

• No nutritional information available, shown is information for Lingcod, a fairly similar species as described by those who fish and eat this fish. ^[10]

Toxicity report

• Although the rest of the fish is delicious, the roe (eggs) are toxic when consumed. ^[1,5]

Seasonal availability

• Available year-round except for March-April. ^[9]

This fish ranges in color, but is rarely (if ever) actually black!

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Taxonomic description 

• Has a compressed, oval body and ranges in color from silvery, orange-brown, light tan, to greenish white, depending on the substrate color that it can blend with. ^[1]
• Has thick orange or yellow lips, and sometimes has shading above the upper lip that looks like a mustache. ^[1]
• Adults average 15.24cm (6 inches) but can grow up to 38.1cm (15 inches and weight 2 kg (4.5 lbs). ^[1]

Distribution 

• Found along the coast of Northern California to Central Baja California, but is mostly south of Central California. ^[1]

Life history 

• Matures at 1-2 years, and can live 6-9 years. ^[1]
• Fertilized eggs are hatched prematurely in females, and the embryos continue to incubate in the mother for another 12 months until she gives live birth! ^[1]
• The number of offspring increases with the age of the female, and she can have about 30 young at a time. ^[1]

Habitat

• Lives in shallow waters, and prefers depths of 0.9m (3 ft), and is often found in the surf zone. ^[1]
• Associated with rocky or sandy substrate, kelp forests, near piers, and in eelgrass within estuaries. ^[1]
• Predators of the black perch include harbor seels, cormorants, and humans. ^[1]
• Preys on amphipods, crabs, brittlestars and worms. ^[1]

The black perch is a popular fish for recreational anglers, and is available year-round!.

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Seasonal availability 

• Available for recreational fishing year-round! ^[2]
• The commercial surfperch fishery has a seasonal closure from May 1 through July 31. ^[4]

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. ^[14j]

Gear type

• Typicaly caught by hook-and-line anglers along beaches, bays, and piers. ^[3,4]
• Other commercial methods involve A-frame dip nets, beach seines. Perch are caught incidentally with round haul nets and trawl gear. ^[4]
• Tips on when and how to fish for all surfperch fish are available at the California Department of Fish and Wildlife. ^[3]

Status of the fishery 

• As of 2011, annual commercial landings have been decreasing, but recreational landings have remained relatively stable. Commercial declines are likely in part due to changes in demand and regulations that prohibit overfishing. ^[4]
• Currently no formal stock assessments of black perch exist. ^[4]

Potential ecosystem impacts

• There are few impacts associated with this fishery, as most black perch is caught by the hook-and-line method, which minimizes bycatch and habitat destruction. ^[4,5]
• Impact can be minimized by using hooks that allow for easy release of fish or animals unintentionally caught. ^[5]

The California Office of Environmental Health Hazard Assessment recommends eating 1-2 servings of Black perch per week!

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Edible portions 

• Perch is typically eaten whole, but it is recommended to remove the skin before eating. ^[7,8]
   

Description of meat 

• Black perch, like other surfperch, has a mild-tasting, soft meat that turns white when cooked. It does not have a high oil content. ^_[9]

Culinary uses

• This fish can be fried, steamed, grilled, or pan-fried. ^[8,9]
• For a recipe for surf perch and pineapple salsa, visit Bush Cooking. ^[10]
• For a Greek-style baked perch recipe, visit Food.com. ^[15]

Nutritional information 

• Nutritional information based on 100g of cooked perch can be found on the table. ^[6]

Toxicity report 

• Generally considered safe to eat, but it is monitored by the OEHHA for mercury and PCB's, which are contaminants that are toxic to humans. ^[7] 
• Serving recommendations may vary regionally, so it is best to check local regional advisories for information before eating. ^[7]

Seasonal availability 

• It is available year-round. ^[2,3,4]