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.
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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
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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.
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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!).
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A trawl is a method of net fishing where a funnel-shaped net (much like a windsock) is towed behind the boat to capture fish. There are bottom trawls, which primarily target groundfish that live on or near the seafloor, and mid-water trawls (also known as pelagic trawls) that target fish in the mid-and surface water column like Pacific Whiting.
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Longlines in the Monterey Bay are used to catch fish that live near the ocean floor with hundreds of baited hooks set and left to soak from just a few hours to a whole day. Species harvested with this method include sablefish, rockfish, lingcod, flounders, and soles.
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