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.

This article, published in the 2020 California Food Policy Council report, discusses how programs like the Monterey Bay Community Seafood program illustrate the often understated importance of California seafood to food security.

Meet the newest Monterey Bay Fisheries Trust team member, Shelley Dearhart! Shelley started as our Community Outreach Manager just before the New Year, and will be overseeing our community engagement efforts and marketing and communications strategies in support of our mission.

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.

After weeks of delay, due to the presence of migrating whales off the Central California coast, Monterey Bay’s Dungeness crab season is set to open Thursday, Dec. 16.

Fishermen and small business owners in the seafood industry are essential collaborators for ocean conservation and fisheries management.

Demand for food has grown 400% since early 2020, according to our partners at the Food Bank for Monterey County. Our Community Seafood Program grew out of this urgent need.

Building the resilience of our local seafood industry is an important element of our work. Small-scale fishermen and fishing businesses are often underrepresented and don’t have the backing and resources that larger businesses do.

One of our most important goals is ensuring that sustainably harvested Monterey Bay seafood ends up on local dinner plates.

We’re proud to join in the annual Monterey County Gives! campaign this year: November 11 to December 31. This unique year-end campaign is all about keeping it local…

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

Our new Community Seafood Program partners with fishermen to provide seafood to nonprofits that prepare food for community members in need.

Buying seafood from Monterey Bay supports our local fishing community here, and it connects you directly with the people and places that produce your food. Learn more about why buying local seafood makes a difference in our community.

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!

Find seafood from Monterey Bay fishermen, markets, grocery stores, CSFs and restaurants and support the local fishing community while feeding your family nutritious, delicious sustainable seafood.

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.

Women are an integral part of our fishing community, often running the family businesses that bring seafood from the ocean to our tables. Meet Heidi Rhodes, Jenn Gerard Lovewell, and Kristen Deyerle, who all work in local family fishing businesses.