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.

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

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!).

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.

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.