Two mysterious species of marine organisms, cinematic in their spookiness, have started showing up at the surface of Monterey Bay—in the thousands.
Read More
Women have always played pivotal roles in the success of the commercial fishing industry, whether as cannery workers, fish cutters, biologists or business managers. Yet, their work has often been overlooked. To remedy this, we’ve taken a deep dive into the work of women in Monterey Bay fisheries, going back more than a century.
Read More
Join us on March 24th at Wild Fish for the very first Hooked, The Sea and Sip Dinner Series. This special evening will include delicious, locally caught seafood dishes, stories from the sea from local fishermen Calder and Miles Deyerle, and a discussion on how to make good seafood choices.
Read More
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.
Read More
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.
Read More
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.
Read More
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.
Read More
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!
Read More
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.
Read More
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.
Read More
Fishermen and small business owners in the seafood industry are essential collaborators for ocean conservation and fisheries management.
Read More
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.
Read More
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.
Read More
One of our most important goals is ensuring that sustainably harvested Monterey Bay seafood ends up on local dinner plates.
Read More
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…
Read More
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
Read More
Our new Community Seafood Program partners with fishermen to provide seafood to nonprofits that prepare food for community members in need.
Read More
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.
Read More
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!
Read More