The seafood proved flat-out spectacular, a rich and complex spread. There was smoked king salmon collar and black cod, tender abalone served on the shell with bright edible flowers, and seafood boudin, a French-style sausage packed with Dungeness crab, rock crab, and rockfish. The show at hand was the second installment of the new Get Hooked! Monterey Bay Fisheries Trust dinner series.
Read MoreThe Monterey Bay Fisheries Trust's “Get Hooked!” dinner series is coming to Santa Cruz on May 18th! Colectivo Felix will host an outdoor Peruvian-inspired seafood and rice event to benefit our Community Seafood Program.
Read MoreWild, 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.
Read MoreChef Colin Moody offers tricks and tips for working with some of Monterey Bay’s most popular and tasty seafood staples.
Read MoreTwo mysterious species of marine organisms, cinematic in their spookiness, have started showing up at the surface of Monterey Bay—in the thousands.
Read MoreWomen 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 MoreJoin 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 MoreAnchovies 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 MoreAlbacore 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 MoreThis 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 MoreMeet 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 MoreDungeness 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 MoreSablefish 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 MoreAfter 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 MoreFishermen and small business owners in the seafood industry are essential collaborators for ocean conservation and fisheries management.
Read MoreDemand 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 MoreBuilding 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 MoreOne of our most important goals is ensuring that sustainably harvested Monterey Bay seafood ends up on local dinner plates.
Read MoreWe’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 MoreWith 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.
