Among its spines, the red sea urchin has two other types of arms: suctioning tube feet and claw-like pedicellaria used to grab food, move and clean themselves. Look closely!

Taxonomic description

• As an echinoderm, the red sea urchin is in the marine invertebrate group along with sea stars, brittle stars, and sea cucumbers.
• This is the largest species of sea urchin, and can grow to be 18 cm (7”) diameter with spine lengths of 8 cm (3”). ^[1]
• Dark red to black body color and large spines.  

Distribution

• Found on the west coast of North America as far south as the tip of Baja California, Mexico. ^[2,3]

Life history

• Spawns year round and peaks June -- November in San Diego. ^[3]
• When eggs are fertilized they develop into free-swimming larvae for 6-8 weeks until they settle to the sea floor and become juveniles. ^[1]
• Larval and juvenile growth rates depend on water temperature.
• Can live up to 200 years, but most don’t. ^[4]

Habitat

• Lives from lower rocky intertidal to depths of 160 m (525 ft).
• A major food source for this urchin is kelp, so is common in kelp forests.
• In San Diego, main predators of the red sea urchin include spiny lobster & California sheephead; north of Pt. Conception the main predator is the sea otter. ^[2]
• Sensitive to water temperature changes as well as low salinity.
• Sea urchin feeding removes giant kelp, so it can structure the whole forest ecosystem.

The California sea urchin fishery began in 1970 and most were exported to Japan until ca. 2000, when the Japanese economic bubble burst and sea urchins became popular in domestic markets.

Seasonal availability

• In California, sea urchin is available year-round. ^[5]

Regulatory and managing authority

• As established by the Marine Life Management Act, the California Fish and Game Commission regulates the fishery, and the California Department of Fish and Wildlife manages this fishery in state waters. ^[11]
• 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. ^[12,13]

Gear type

• Fishers use hookah lines for diving to depths of 12-33 m (40-110 ft).
• Collected by hand from crevices using a rake and placed in a collection basket.
• In Southern California, red sea urchins must have a minimum test diameter of 3.25” (8.2 cm).

Status of the fishery

• There is little sustainability concern for local stocks at current level of exploitation & productivity.
• Current efforts partner scientists & local fishers to expand monitoring & attain a “profitable, sustainable, locally managed fishery”. ^[6]
• In 1987, after a 1970’s State control effort that left~75% of urchin population depleted in California ^[2], the industry initiated a moratorium on the fishery, including limited entry, seasonal closures & minimum size limits.
• Despite there being only 18 urchin divers in San Diego with an average age of over 50 years old, no new dive permits can be issued at this time.

Potential ecosystem impacts

• There are minimal impacts when the management strategy considers: (a) amount of sea urchin relative to kelp biomass. E.g., the local fishery may limit population booms that form sea urchin barrens, areas where all of the kelp has been eaten. (b) the harvest of only high quality (“fat”) sea urchins (≤50% of total), which leaves plenty behind to function in the ecosystem and “fatten up”.
• In areas with limited rocky substrate, juvenile urchins may depend on the spines of larger, adult urchins for shelter so high harvest rates may affect sea urchin recruitment in these conditions. ^[4]

Fishermen can predict the quality of sea urchins by “reading the bottom”, or assessing habitat conditions such as food supply, water movement, replenishment of sea urchins.

Edible portions

• The gonads of both male and female red urchins are a culinary delicacy, known as either “roe,”“uni” or “ricci del mar.”
• Gonad quality is ranked on the size, color, texture, taste, and firmness. ^[7]

Description of meat

• Roe, or uni, has smooth, buttery texture with a sweet, complex taste.

Culinary uses 

• Local sea urchin is mostly available live or fresh.
• Cleaning and cracking the test (the shell) is manageable. Instructions can be found in multiple online resources. ^[10]
• Sea urchin can be prepared in many ways: Freshly cracked & eaten from the test, as sushi, like caviar on pasta, rice, seafood, crackers & cheese, as a flavor enhancer in soups, custards, and pasta dishes. ^[2]
• For a video tutorial on how to open sea urchin, visit Youtube. ^[14]

Nutritional information  

• Sea urchin raw (3.5 oz). ^[8,9]
• It is a healthy source of omega 3 fatty acids and zinc. ^[9]

Toxicity report

• No known toxins.

Seasonal availability

• Year round.

Crustacean chivalry: a male crab will often guard a female who is preparing to molt, by holding her under his abdomen.

Taxonomic description

• Distinguished by its broad carapaces (outer shell) and claws. ^[2]
• Males have slender abdomens and are larger than females, which have broad abdomens where they carry eggs. ^[1,2]
• These crabs grow to different sizes, but rarely exceed 20 cm (8”) in width. ^[1] 
• The red rock crab is brick red in color, the brown crab is dark brown with red spots, the yellow crab is light brown to pale yellow with no spots. ^[2]
• All three used to be classified under the genus Cancer.

Distribution

• Found along California’s coastline, from Baja California to Washington. ^[2]
• Though the three species' ranges overlap, red rock crab is most common in northern California, the brown crab in central California and the yellow crab in southern California. ^[1]

Life history

• This crab grows in steps, molting the external shell at each step. ^[1]
• Mating occurs throughout the year, but peaks in Spring in California, and happens when females have soft shells just after molting. ^[1]
• Three months after mating, eggs are produced and then fertilized from a sperm packet left by the male during mating. The female carries the eggs for six to eight weeks until they hatch. ^[1]
• Larvae are planktonic and go through seven developmental molts before settling to the bottom as juveniles. ^[1]

Habitat

• Found mostly from the low intertidal to greater than 100 m (328 feet) depth. ^[1]
• Commonly found in rocky substrates, except for the yellow rock crab which lives on sandy bottoms. ^[1]
• Acts as predator and scavenger, using its claws to feed on shelled animals such as snails and clams. ^[1]
• As a juvenile, it is prey to commercial fishes and invertebrates like octopus. ^[2]
• Adults contribute to the diet of the threatened southern sea otter and other species. ^[2]

NorCal is missing out: 85-90% of the commercial rock crab landings are in southern California, because the Dungeness crab is the fishery focus in northern California.

Seasonal availability

• Year-round. ^[3]

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. ^[9]

Gear type

• Baited rectangular traps made of welded mesh or collapsible plastic attached to a buoy. ^[3]
• Most commercial trapping occurs 27-73 m (90-240 ft) deep on open sandy bottoms or nearby rocky reefs. ^[1]
• Prior to 1991, only the trapped crabs’ claws were harvested; clawless crabs were returned to the ocean with the hope that claws would regenerate. Today, it is illegal to harvest only claws and most are landed alive for sale at fresh fish markets. ^[5]

Status of the fishery

• There is little to no information on the fishery in California.
• This fishery is one of the only major near shore fisheries with no restricted access and a low capital entry requirement; if these factors result in increased fishing pressure (high intensity for long periods of time), reductions in crab abundance and size may result. ^[3]
• The fishery is sustained by setting a minimum harvest on pre-reproductive crabs (<4.25 in. width at widest part of the body shell) and by including a 3.24 in escape ring on traps. ^[3]
• Beneficial future management efforts include: increased collaborative data collections, testing effects of a restricted access program in areas of high fishing intensity, gear modifications to reduce bycatch of other species. ^[3]

Potential ecosystem impacts

• No information is available for this particular fishery, but use of baited traps in general may lead to unintended catch, damage to seafloor in rough conditions, and entanglement of marine mammals in buoy lines. Solutions exist for most of these potential effects (e.g., release of bycatch, breakaway lines). ^[4]

For rock crabs 4-6” wide, figure on 8-10 crabs per person if just using the claw

Edible portions

• Claw meat is most commonly eaten, however the entire crab may be used in some recipes.
• Yield is very low, with a 1 pound crab yielding approximately 2.6 ounces of meat (0.16 pounds). ^[16]

Description of meat

• Claw meat is very sweet.

Culinary uses 

• Crack the shell as you would an egg: be gentle to not destroy the contents. ^[6]
• Use the claws, or crack the entire shell & clear out guts, to cook in sauce or broth. 
• Meat does not re-heat well, but freezes well so freeze until ready for use. ^[7]
• For information on how to prepare and cook rock crab, visit Ehow.com. ^[8]
• For a Vietnamese Tamarind crab recipe, visit vickypham.com. ^[10]
• For a corn and crab chowder recipe, visit littlebroken.com. ^[11]

Nutritional information  

• Hard shell crab, steamed. ^[5]

Toxicity report

• No known contaminants.

Seasonal availability

• Available fresh year-round. ^[3] 

Although commonly called “black cod”, this fish is not actually in the cod family, it is one of only two species in its own family!

Taxonomic description

• Also known as black cod or butterfish. ^[2]
• Superficially resembles members of the cod family (Gadidae), but is not related. ^[9]
• Long and is dark gray to black on the upper half of its body, lighter gray on the lower half. ^[1]
• Has separate dorsal fins; these are used to tell it apart from its relative skilfish. ^[1]
• Can grow up to 1 m (3 ft) and weigh up to 25 kg (55 lb).

Distribution

• Found along the northeastern Pacific Ocean from northern Mexico to Alaska, but is most commonly found in Alaska. ^[1]
• There are two populations in eastern Pacific, Northern and Southern. ^[2]
• Found in the western north Pacific.

Life history

• Is a long-lived species, and 40 year old individuals are commonly caught.
• Some individuals are known to live 90 years or more. ^[2]
• Reproduces from March – April in Alaska; January – March in California to British Columbia. ^[2]
• Spawning and early egg development occurs in deeper water. 
• Hatched larvae swim to surface waters to feed on small zooplankton.
• Juveniles remain inshore until 2 years of age and begin to migrate to deeper water.
• Sablefish is fully mature around ages 5-7 years. ^[1]

Habitat

• This fish lives on the ocean bottom at depths 200 m (650) feet and deeper. 
• Some found down to 3000 m (9800 ft). ^[2]
• Smaller juvenile fish live near the surface close to the coast.

While only recently gaining popularity, sablefish has been harvested by U.S. and Canadian fishermen since the late 1800’s.

Seasonal availability

• Year-round with lower catch limits during the winter months (spawning season). ^[3]

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). ^[2,4]
• 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

• Primarily caught by fixed gear (baited longlines & baited traps) ^[2,6], where traps are submerged ~0.5 mile deep and emptied after 3-4 days. ^[5] 
• Occasionally caught with bottom trawls ^[6], which are used for various deepwater species. ^[2]

Status of the fishery

• 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, and maintains a biomass at or above maximum sustainable yield. ^[2]
• Classified as a “Good Alternative” by Monterey Bay Aquarium’s “Fish Watch” (would be “Best Choice” if ranked using only fixed gear, not trawling). ^[7]

Potential ecosystem impacts

• Impacts of commercial fishing efforts on sablefish habitat are minimal & temporary. ^[2]
• Bottom trawls often catch unintended species, however many of these species are also collected for human consumption. ^[2]
• Bycatch is reduced across all gear types through catch reporting per the West Coast Groundfish Trawl Catch Share Program.

Because of its high oil content, sablefish is great smoked or as dips and fillings!

Edible portions

• Sold headed and gutted, as fillets or steaks.

Description of meat

• Commonly known as the “butterfish” because of its rich, mild flavor and velvety texture. ^[2,9]
• The meat consists of large, delicate flakes that melt in your mouth.

Culinary uses

• To fillet, check out eHow.com. ^[10]
• Common preparations include baked, broiled, grilled, sautéed, smoked, steamed, and as sushi.
• The fat makes it difficult to overcook the fish.
• Key Preparation Note: Sablefish has large pin bones that run along the center, so make sure to remove these before preparing.
• Recipes for sablefish can be found at Yummly. ^[11]

Nutritional information  

• Cooked dry heat, ½ fillet (5.3 oz). ^[8]
• High in omega-3 fatty acids. ^[8]

Toxicity report

• There are no known contaminants.

Seasonal availability

• Available year-round in San Diego.

The spiny lobster sweeps its antennae, which has an acoustic structure at each base, to create an alarming grating noise that intimidates predators and competitors.

Taxonomic description

• Adults average 1 kg (2 lbs) and 30 cm (12 in) long; can grow to 12 kg (26 lbs), although rarely found over 2.3 kg (5 lbs). ^[1,2]
• Is a decapod (ten-legged) crustacean with sharp, spiny projections along the upper shell and sides of tail. ^[1,2]
• Has two antennae twice length of its body, and lacks prominent front claws. ^[1,2]
• Generally red to orange in color. ^[1,2]
• Has strong jaws that can deliver powerful bites. ^[1]
• Swims backwards with a flip of the tail to flee predators, and is able to crawl in all directions. ^[1]

Distribution

• Found from Monterey Bay, California to Magdalena Bay, Baja California, with very few north of Point Conception. ^[1]

Life history

• Matures at 5 years; mating occurs between December-March; Spawning occurs once per year from late spring to late summer with most activity between May-July. ^[1]
• Can live 30-50 years. ^[2]
• Males attach a gummy packet of sperm on the underside of a female, who may carry from 50,000 - 800,000 eggs on the underside of her tail. ^[1]
• Eggs are fertilized when the female uses the small claws on the last pair of walking legs to tear open the sperm packet; fertilized eggs stay on the female until they hatch 10 weeks later. ^[1]
• There are 11 larval stages that drift with prevailing currents and feed on other planktonic animals for up to 10 months; larvae are found from 0-121 m (400 ft) in depth and up to 350 miles offshore. ^[1]
• The 11th and final larval stage, which looks like a miniature transparent adult, swims toward the coast where it settles in shallow, vegetated, seafloor habitat. ^[1]
• Grows by molting the exoskeleton; the soft body hardens into new exoskeleton about a day after leaving the old one. ^[1,2]
• Can regenerate lost legs, antennae with each molt. ^[1,2]

Habitat

• Adults inhabit rocky areas from the intertidal zones to depths of 70 m (240 feet) or more, sheltered in crevices. ^[1]
• Often found with surfgrass, eelgrass, and many types of seaweed including large brown kelps and coralline algae. ^[1]
• Usually concealed during the day, often in groups within a single crevice. ^[1]
• Starts feeding shortly after sunset and is primarily an omnivorous scavenger. ^[1,2]
• Undergoes a seasonal migration inshore from June to September, and offshore in winter months. ^[1]

Commercial lobster traps have self-destruction devices that prevent the continued capture of marine life if the trap gets lost.

Seasonal availability

• Available live during open season, early October to mid-March. ^[3]
• Most readily available in the first half of the season (fall) when fishing effort is closet to shore; winter swells, storms, and colder water drive lobster offshore making it harder to trap. ^[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 through the California Spiny Lobster Fishery Management Plan. ^[2,3,4]

Gear type

• Rectangular traps made of wire or plastic mesh range from 71 x 91 x 36 cm to 91 x 122 x 51 cm (28"x 36"x 14" to 36"'x 48" x 20"). 
• Traps are baited with fish and weighted down on the seafloor and around rocky underwater outcrops in water less than 40 m (100 ft) deep. ^[3,4]
• Limit of 300 traps per permit; one boat may have multiple permits. ^[3,4]
• An escape port built into trap allows undersized lobsters to freely exit. ^[3]

Status of the fishery

• The California commercial fishery is predominantly located in the Southern California Bight, from Point Conception to the U.S.-Mexico Border including the islands of off Southern California; this is also a popular hoop-net and dive-based recreational fishery in this region. ^[3]
• Commercial fishery harvest about 660,000 lbs (300+ metric tons) each season, recreational take adds about 30 to 60% to commercial catch. ^[3,4]
• The stock is currently stable, and the fishery is considered at low risk of over-exploitation. ^[3,4]
• Anticipated increases in fishing pressure, the rising popularity and usage of hoop nets in the recreational fishery, and commercial fishery permit transfers may require a reassessment of current management strategies to ensure continued responsible management. ^[3,4,5]

Potential ecosystem impacts

• Bycatch rate for this fishery is considered low impact as the trap structure enables live release for common incidental species like octopus or sheepshead. ^[3,5]
• Traps may cause local damage to benthic habitat if they are dragged during storm surges. ^[5]
• There is a low potential risk to marine mammals via entanglement in trap lines. ^[5]

The green tomalley of a lobster, located inside the head, functions much like a liver and is a delicacy, but should be eaten sparingly since it may accumulate toxins.

Edible portions

• Body (excepting gray, feathery gills and sand sac between the eyes). ^[6]
• Coral (roe) found within the body is a delicacy, but is sensitive to toxins. ^[6]
• Most meat is located in the tail, some at base of antennae. ^[6]
• The tail flippers also contain thin strips of meat. ^[6]
• Sold fresh live and whole, or frozen in raw tails or meat. ^[7]
• One pound of raw lobster will yield approximately 1/3 pound of cooked meat. ^[15]

Description of meat

• This lobster has soft-textured meat with delicate, sweet flavor. ^[7]

Culinary uses

• Popular steamed, barbecued, roasted, or grilled, and is often basted with butter. ^[6]
• Complements pastas and bisques well. ^[6]
• Once the meat is removed, the body and legs can be simmered for stock. ^[6]
• For a recipe for Escovitch Lobster, visit Jamaicans.com. ^[9]
• For a lobster bisque recipe, visit Taste of Home. ^[10]

Nutritional information  

• Information for one spiny lobster cooked with moist heat is available. ^[8]

Toxicity report

• Can have low mercury levels, so check consumption guidelines if you are at-risk. ^[7]

Seasonal availability

• Fall through winter months. ^[7]

The shells of wavy turban snails are used to make buttons!

Taxonomic description

• As one of the largest turbinid gastropods in California, this snail can grow its shell up to 15.24 cm (6 inches) long! ^[1]
• Shell is heavy with undulating ridges, and is conical in shape, with a flat base. Its color ranges from light brown to tan, and is often covered with coralline algae and other small organisms. ^[1]
• The operculum, or 'trap door' on the snail is hard, thick, oval, and flat with well-defined rough ridges. ^[1]

Distribution

• Found in California, as far south as Baja California and as far north as San Luis Obispo County.  ^[1,2]

Life history

• Typically, smaller snails grow quickly, while growth slows for larger snails. There are two main growth periods, a low growth period in the spring and summer and a high growth period in fall and witner. ^[1] 
• Sexually mature individuals are typically over 7.62 cm (3 inches) in shell diameter. Mature females are longer than 8.89 cm (3.5 inches) and males are longer than 7.87 cm (3.1 inches) in diameter. ^[1]
• Reproduction occurs year-round, but peaks in the spring and fall. ^[1]

Habitat

• Can be found on rocky substrate from the intertidal zone to as far deep as 76.2 m (250 ft). Smaller snails are generally in shallower waters, and larger snails are found in deeper waters. ^[1]
• It is an herbivorous generalist and feeds on kelp and coralline algae. Predators include sea stars, Kellet's whelks, octopuses, lobsters, and fishes. ^[1] 
• To escape predation in kelp forests, this snail migrates up to the canopy of giant kelp at night. ^[1]

Archaeological evidence suggests that native peoples fished wavy turban snail prior to European and Asian settlement in California!

Seasonal availability

• Available year-round. ^[12]

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 through the CDFW’s Invertebrate Management Project. ^[3]

Gear type

• Typically harvested by divers. ^[1]
• Divers use handheld tools and net bags to collect the snails, gear which is identical to that used to collect red sea urchins. ^[1,5]
• Snails are hand-picked by divers, resulting in very little (or no) bycatch. ^[4]
• Divers make little contact with the seafloor. ^[1,5]

Status of the fishery

• Recorded landings began in 1992, with overseas markets for the meat and the shell. ^[1]
• Landings peaked in 1993, but crashed in 1994 after market demand plummeted; landings continued to fluctuate from 1995-97, and peaked again in 1998. ^[1]
• Fishery centered in San Diego, with most landings coming from Point Loma. ^[1]

Potential ecosystem impacts

• Wavy turban snails are abundantly available and have a high productivity rate, so over-harvesting is less likely. ^[4]
• El Niño-Southern Oscillation (ENSO) events seem to trigger recruitment, and increase mortality of larger individual turban snails; this suggests that knowledge of ENSO will be helpful in setting harvest quotas in the future. ^[6]
• Impacts of harvesting wavy turban snails may cascade upward to their predators, like the giant-spined sea star (P. gigantus). ^[6]

The wavy turban snail’s meat is similar in taste and texture to abalone, which is why it is sometimes processed and sold as “wavalone”!

Edible portions

• Current market demand is for the foot. ^[1]
• The operculum should be removed. ^[8]
• The snail’s intestines are bitter in taste and are sometimes eaten, sometimes removed. ^[8,9]

Description of meat

• Has an abalone-like texture and taste; the foot of the snail is processed and sold to restaurants as an abalone-like product, “wavalone”. ^[1]

Culinary uses

• Most recipes for abalone and sea snails can be adapted to the wavy turban snail! ^[1]
• Can be prepared many ways: grilled, sautéed, battered and fried, in pastas, in chowders and soups, and in stir-fries. ^[8,9,10]
• For a spicy Korean sea snail salad recipe that wavy turban snail can be substitued in, visit Beyond Kimchee. ^[13]
• For a Bahamian conch fritter recipe that can use sea snail as a substitute, visit Nassau Paradise Island. ^[14]

Nutritional information 

• Information is provided for 100g of raw turban snail. ^[7.11]

Toxicity report

• There are no known contaminants.

Seasonal availability

• Available year-round in San Diego. ^[1]