Species We deliver

(Note: There are a few new species we deliver now that are not listed including White Seabass, Sashimi Grade Ca Yellowtail, Local Market Squid, Anchovies, Sardines, Mackerel etc.)

California Halibut

Paralichthys californicus

Bio: California Halibut is a smaller relative of it's Northern cousin the Pacific Halibut . They have a large firm flake, tender texture and a mildly sweet taste. Sustainability: All of the Halibut that we deliver are caught by handline and described as a "best choice" by Monterey Bay Seafood Watch. Much of the Halibut available in stores is caught by bottom trawl which results in signficant environmental damage and high levels of by-catch.


Pandalus platyceros

Bio: Spot prawns are highly sought after, incredibly tasty and can be quite pricy. If you have ever tasted one it is unlikely that you would forget. They have a firm texture and sweet taste that many compare to the best lobster. Sustainability: Spot prawns are a highly regulated trap only fishery. Traps have minimal by-catch and negligible environmental damage. We only know of one boat that fishes for these delicious critters. Overfishing in the past created problems for the spot prawn in California. Little scientific data on the Spot Prawn is available but recent landings suggest that the fishery is healthy.


Eopsetta jordani

Bio: Petrale Sole, a west coast favorite is not a true sole, it is actually in the flounder family. It has an mild and delicately sweet flavor. It has medium texture with a small flake. Sustainability: Nearly all Petrale Sole in California are caught by trawlers. Trawlers drag large nets along the seafloor and are generally not a favored method of sustainable fishing due to the damage they can cause to the seafloor. All of the boats we source from classified as trawlers have a full time Fisheries Scientist on board to monitor fishing activity and insure the sustainability of the fishery. NMFS surveys report Petrale stocks in this area to be healthy and growing.


Anoplopoma fimbria

Bio: Sablefish is commonly referred to as Butterfish or Blackcod. It has pearly white fillets, a smooth velvety texture and large, yet delicate flakes. It has a rich, buttery taste due to the high oil content.Sustainability: Sablefish in California is generally caught in deep water using long lines or traps which have relatively little unwanted bycatch and environmental damage. NMFS surveys report regional stocks of sablefish to be healthy.



Bio: Rockfish ss commonly referred to as Rockcod or mislabeled as Snapper. There are about 70 species of Rockfish on the West Coast. They have a lean mild flavored taste, large flake and are a favorite for fish tacos. Sustainability: Of the 70 types of Rockfish on the west coast, several species were nearly fished to extinction. Federally designated overfished species include Cowcod, Canary, Yelloweye, Boccacio. Widow, Pacific ocean perch and and Darkblotched rockfish. Strict management of these stocks under NMFS has seen these species begin to rebound in the last couple years. Other species such as Chilipepper, Spitnose, Longspine, Blackgill and more are considered healthy by NMFS.


Citharichthys sordidus

Bio: Sanddabs are a smaller flat fish are considered a local delicacy and are commonly served whole. They have a delicate sweet flavor and a small flakeSustainability: Most Sanddabs in California are caught by trawlers. Trawlers drag a large net along the seafloor and are generally not the favored method of sustainable fishing. All of the boats classified as trawlers that we source from have a full time Fisheries Scientist on board to monitor fishing activity and insure the sustainability of the fishery. NMFS surveys report Sanddbab stocks as healthy.


 Ophiodon ozymandias

Bio: Lingcod is not a true Cod, but is actually in the greenling family. It has a large tender flake that is mildly sweet and buttery. Sustainability: Due to their fast maturation and strict fishing regulations, Lingcod have made a dramatic recovery locally. NMFS now considers stocks to be stable. We fish for Lingcod using hook and line which results in minimal by-catch and environmental disturbance.


Metacarcinus magister

Bio: Dungeness Crab has been harvested commercially in California since the 1880's. These highly prized crustaceans have a beautiful purple tint that turns to bright red when steamed. They have a mildly sweet, delicate flavor that can only be truly appreciated when fresh from the boat.


Sustainability: Dungeness Crab in California is considered well managed. Strict regulations mean that this Crab can only be caught by trap several months a year. Traps have minimal by-catch and negligible environmental damage. All females are freed and only males with carapaces greater that 5.75 inches can be retained. Relatively stable landings over the past 30 years suggest that the Dungeness fishery is healthy though no formal stock assements have been made.


Oncorhynchus mykiss

Bio: Rainbow Trout are a species of salmonid native to the West coast of North America. Commonly refered to as Steelhead, Rainbow Trout are anadramous meaning they are capable of moving back and forth from the river to the ocean and then back again to the river to spawn (sometimes several times throught their lives.). They have a delicate texture medium flake and a flavor similar to wild Salmon.Sustainability:  Most farmed fish have a bad rap for good reasons, they are fed a diet that contains large amounts of antibiotics as well as fishmeal which is produced from wild fish stocks (e.g. farmed Salmon and Prawns). This practice of catching wild fish to feed farmed fish is inefficient and unsustainable. We've partnered with McFarland Springs who is leading the aquaculture industry in sustainability by utilizing 100% pure vegetarian feed made with red-algae. They have eliminated antibiotics and all other medicines from their diet as well. To learn more visit our blog


Haliotis rufescens

We source Red Abalone, which are native to California waters from American Abalone Farm (AAF) in Davenport, CA. As there is no wild commercial harvest of Red Abalone on the west coast AAF is the next best option. AAF is a strong leader in sustainable aquaculture. They use local Red Abalone genetics and grow them from larval to juvenile stage before harvesting them at 3 years of age. Fresh, cold salt-water is pumped in right from the cove at Davenport Landing. It is circulated through tanks where the Abalone are fed a 100% wild kelp and algae diet. All the kelp and algae species that are fed to the Abalone are harvested within Santa Cruz County.


The only input is fresh, cold saltwater and local kelp and algae. There are absolutely no antibiotics, GMO's or chemicals used in the farming of these Abalone. Monterey Bay Seafood Watch rates AAF's Abalone as a "best choice" due to minimal environmental disruption and disturbance. 

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