California halibut, not to be confused with Pacific halibut, is a species of flatfish found in abundance in Monterey Bay. A prized catch for both commercial and recreational fishermen, California halibut is fun to catch and delicious to eat.

Wild, fresh King salmon is only available in California on certain weeks during the summer months (pending regulatory changes and potential closures). Find out when, where, and how to access fresh, local wild-caught King salmon.

Anchovies add a rich, unique flavor in many classic recipes. This fish is building its modern-day reputation as a sustainable and tasty seafood option.

Albacore are a favorite species of Pacific-caught tuna, often enjoyed raw, grilled, or smoked. They have a firm flesh and mild flavor, and they are a popular fish for canning.

Dungeness crab inhabits eelgrass beds and water bottoms on the west coast of North America, and offer a lot of rich, delicious meat. Enjoy cracked crab, or in chowders, omelets, crabcakes, etc!

Sablefish are a deep-sea species that live along the continental slope of North America from northern Mexico to the Bering Sea. With a flaky, oily flesh, mild flavor and a soft buttery texture, it’s becoming more popular in the U.S.

With big eyes, large heads, and gaping sharply-toothed mouths, lingcod have a ferocious appearance as well as a comical nickname: bucketheads. They’re not one of the most common species found on menus and fish counters, but those who know lingcod know they’re one of the tastiest fish around.

Thornyhead is a great go-to seafood ingredient, similar to rockfish, with a delicate, sweet flavor. They’re delicious especially when cooked whole and enjoyed off the bone

Pacific Grenadier is a deep water fish known for its flaky light-pink meat and its mild sweet flavor. They’re not the prettiest looking fish, but make for great table fare, for dishes like fish tacos!

White Seabass is a low-fat fish with a mild flavor, known for its firm, meaty texture. The meat has thick, large white flakes that hold up well to grilling, baking or frying.

Less common in stores and fish markets, Rock Crabs are often ignored in favor of Dungeness crabs, but they are plentiful and delicious. With wide, thick shells, a brick-red color and black-tipped claws, these crustaceans make fantastic table fare (but look out for their painful pinch - they don’t let go!).

If you see boats lighting up Monterey Bay at night, it’s likely squid vessels at work. Market squid is one of the most important fisheries in Monterey Bay. These sustainably harvested and versatile cephalopods are great battered and fried, grilled, sautéed, simmered in a marinara sauce, or cooked on top of bomba rice for paella.

The Pacific Sanddab is a species of flatfish, light brown in color with occasional white or orange spots. Their flesh is mild and sweet, excellent when pan-fried, broiled or baked.

Pacific Dover sole carry a tasty mild, yet sweet, flavor and a firm, slightly flakey texture when cooked. They’re versatile, affordable, and abundant in the Monterey Bay and greater West Coast.

Rockfish is a term used for nearly sixty species in the fish family of Sebastidae. While they come in various shapes, sizes, and colors, one constant is that they are delicious.

The California spot prawn is a beautiful species of shrimp found in deep waters along our coast, with a vibrant red body covered in white stripes and spots. The spot prawn fishery began in our local waters in the early 1930s, and starts in Monterey on August 1st of each year.

Download & Print our Seafood Seasonality Guide! When you shop for seafood at a grocery store or supermarket, ask for locally-caught seafood that’s in season - it encourages fish buyers to source from Monterey Bay fishermen and strengthens our local food system.