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Seafood We Carry

Fish

Anchovies

Anchovies

Anchovies play a vital role in the oceanic food web, largely as a food source for carnivorous fish and birds. They’re often seen tinned in the grocery store, sat atop a Caesar salad, or as the base to a pasta puttanesca. But, they’re an oily delight on their own too! There are two subpopulations on the West Coast. The Northern sub-population lives off of Oregon and Washington state while the Southern sub-population lives off the coast of California to Baja California, Mexico.

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Bigeye Tuna

Bigeye Tuna

Bigeye tuna are found in both the Pacific and Atlantic Oceans, but are most commonly caught in tropical waters like Hawaii where it’s referred to as “ahi.” Watch out though as ahi can also refer to Yellowfin tuna. Bigeye tuna have relatively high-fat content, making them delicious raw or cooked with the middle rare to medium rare.

 

Fun fact! They can live up to 15 years and dive to deeper waters during full moons.

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Black Cod

Black Cod

Black Cod is a year-round option that is highly sustainable. It meets target population levels and is at no risk for overfishing. Black Cod can begin to reproduce at 5 years old, and can live to be more than 90 years old! What’s even cooler is that Black Cod isn’t even technically a cod. Rather, it is considered a groundfish with only one other species in its family. 


Black Cod was popularized by a Japanese chef in the 80’s after he served it with a miso marinade. Since then, the recipes for this tasty fish have remained simple yet prized, as the natural buttery flavor stands beautifully on its own. The best part? That butter flavor is provided by a high level of Omega fatty acids--fats that are actually heart healthy. Be sure to try some Black Cod today!

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Bluefin Tuna

Bluefin Tuna

Bluefin tuna are beautiful, large, and powerful swimmers with dark red meat that is rich and buttery rich. Given its popularity with sushi chefs and restaurants, bluefin tuna have been in the media for overfishing concerns. The bluefin that H&H sources is caught sustainably using the rod and reel method, meaning that fish are caught one by one and with zero bycatch. The catch is minimal and supports local California fishermen. Enjoy this specialty, guilt-free!

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Bonito

Bonito

Bonito is a delightfully flaky, oily fish that has no scales and is part of the mackerel family. You might be familiar with bonito flakes, a dried and smoked version of the fish that is commonly used in Japanese cuisine. But, this flavorful fish can be eaten whole, or as filets or steaks on the grill, simmered in flavorful marinade, or baked!

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California Albacore

California Albacore

There are six distinct stocks of albacore tuna across the Atlantic, Pacific, and Indian Oceans as well as the Mediterranean Sea. Though albacore is often found in grocery stores tinned, you can enjoy this fish pan-seared or even raw as poke! 


Fun fact! Tombo means “Dragonfly” in Japanese, a nod to the albacore’s long pectoral fins that can reach up to 30% of the albacore’s length!

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California Halibut

California Halibut

This bottom-dwelling fish is caught year-round due to its steady population rates and high sustainability. Most often caught in the hook-and-line method, aka trolling lines, there is no concern for by-catch, leaving the Halibut to be the prize catch for commercial fishermen using long troll lines or sport fishermen exploring more shallow waters. No by-catch is a code for sustainability in terms of the ocean--the line method disturbs very little of the habitat under the water.

 

Halibut is a light-flavor white fish that is best served poached, steamed, or sauteed. It takes on whatever flavor is added to it and is great for tacos, soups, or phyllo wraps. Halibut is also low-fat, and high protein, and is, therefore, a great protein to try for dinner tonight. And don’t worry, we support your Dad-jokes: Try some Halibut just for the hall-i-but!

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Coho Salmon

Coho Salmon

Coho is a scrumptious salmon with less oil content than King salmon. The meat has a mild flavor and flakes well when cooked. There are endless ways to enjoy Coho from a baked fillet on its own to a baked and flaked fillet, mixed into a salad!


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Flounder

Flounder

Starry flounder is usually caught as bycatch from the halibut fishery. We sell these flounder to avoid wasting fish, but also sell halibut caught via rod and reel. Flounder has a delicate and slightly sweet flavor profile. You can’t go wrong when you pair it with its two best friends: lemon and butter!

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Fresh Cleaned Squid

Fresh Cleaned Squid

Market squid is a treat for us living near Monterey Bay. Usually pre-frozen, squid is delicious fried up as calamari, thrown on the grill, or tossed into a pasta. Believe it or not, squid can also be eaten raw and is delicious! Fun fact: squid are harvested at night using bright lights that attract the squid to the ocean surface. If you spot boats lighting up Monterey Bay in the evenings, you’re likely witnessing squid vessels at work!

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Ivory King Salmon

Ivory King Salmon

Ivory king salmon is the same species as King salmon, but with a twist! King salmon are orangey to bright red in color from the crustaceans in their diet. Ivory king salmon eat the same prey, but lack the ability to process pigment! Thus, producing white filets. Only five percent of wild king salmon carry this trait and fishermen don’t know if they’ve caught Ivory king salmon until they’ve been filleted!

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Kanpachi

Kanpachi

Raised off the coast of Hawaii, Kanpachi is a species of farm-raised yellowtail. When it’s harvested in the wild, it’s known as amberjack.

 

Kanpachi gives us the best of both worlds: a steak-y texture with a buttery yet fresh flavor. This fish makes for a delicious crudo, a bright and citrusy ceviche, and or even a delicious grilled dinner, maybe with a mango salsa atop? Aloha!

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King Salmon

King Salmon

If you’ve heard of seafood, it’s safe to assume that you’ve heard of Salmon. King Salmon is a fascinating species that is born in freshwater, migrates to saltwater, and then returns to its natal freshwater to spawn and end its days. The beloved Salmon season is based upon this migration, typically opening around May and ending in the fall. Salmon fishing is highly sustainable and studied, making it a safe choice for protein. What does this mean? Each species is closely monitored for population and migration, which actually results in Salmon season intermittently opening and closing to protect lower-populated species.

 

The unique migration pattern of Salmon lend this fish a creamy, mild ocean flavor that is high in fats and makes it a great choice for novice to experienced cooks and home chefs alike. Try it on a cedar plank, try it on the grill, or baked, or smoked, or broiled, or seared, or raw. It’s delicious no matter how it’s prepared, and the high omegas in it will have your hair and nails healthy and ready to live your best summer yet! Don’t love salmon filets but still want this benefit? Try the bellies with a spicy honey marinade, the collars in homemade stock, or the rib meat in a salmon-burger patty with aromatic spices. With so many options, there is no reason to sit this one out.

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Lingcod

Lingcod

Sometimes referred to as “buckethead,” lingcod have a large head and mouth with sharp teeth. It’s flesh when raw is often blue and beautiful- like nothing you’ve seen before. The meat turns white when cooked- not to worry!

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Mackerel

Mackerel

Mackerel is a delicious fish packed with omega-3 fatty acids. The easiest way to cook it is to leave it whole and grill or bake it in the oven. Mackerel has a firm texture (think canned tuna) and can be used in the kitchen almost any way! Use it as the protein in a salad, grill it with a side of vegetables and rice, or toss it in a sandwich with a lemon aioli.

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Mahi Mahi

Mahi Mahi

Mahi Mahi is a beautiful, mildly sweet fish with firm white fillets. The flakes are large and moist so be sure not to overcook it. Mahi Mahi is meaty and delicious on its own. But, it’s also the perfect canvas for the marinade of your choice! Enjoy it by itself with your favorite salsa and sides, or even in tacos.

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Ono

Ono

In Hawaiian, “ono” means “good to eat.” And boy, are they. Ono is firm with delicate-tasting, lean meat. Though it’s in the same family as the mackerel, it’s not nearly as oily or strong in flavor profile. Because ono has low fat content, it can dry out quickly so make sure not to overcook.

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Opah

Opah

Opah are not commonly caught so you’re in for a treat! It’s a fantastic source of protein and omega-3s with different cuts that range from the top loin that is red but turns white when cooked, to the fatty belly that is pink. It tastes somewhere between a tuna and a salmon with a rich and firm, fatty texture.

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Otoro Sashimi

Otoro Sashimi

Bluefin toro (or belly meat) is the epitome of “melt in your mouth!” Toro is beautifully creamy, refreshing, and tender. Believe us, it’s best when eaten on its own. It has so much going for it, it doesn’t need the help from any other flavors or ingredients! We recommend eating it raw or slightly seared with a touch of soy sauce on the side.

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Pacific Halibut

Pacific Halibut

This bottom-dwelling fish is caught year-round due to its steady population rates and high sustainability. Most often caught in the hook-and-line method, aka trolling lines, there is no concern for by-catch, leaving the Halibut to be the prize catch for commercial fishermen using long troll lines or sport fishermen exploring more shallow waters. No by-catch is a code for sustainability in terms of the ocean--the line method disturbs very little of the habitat under the water.

 

Halibut is a light-flavor white fish that is best served poached, steamed, or sauteed. It takes on whatever flavor is added to it and is great for tacos, soups, or phyllo wraps. Halibut is also low-fat, and high protein, and is, therefore, a great protein to try for dinner tonight. And don’t worry, we support your Dad-jokes: Try some Halibut just for the hall-i-but!

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Petrale Sole

Petrale Sole

Petrale Sole is caught with the bottom trawl method but is done so with careful modifications to avoid damaging any habitat. This method is most reasonably done on muddy ocean floors where Sole likes to hang out due to its muddy camouflage, away from delicate marine life. Similar in aesthetic to the Halibut, Sole is uniquely small--ranging in size from ½ lb to only 5 lbs!

 

Sole is a bottom-dwelling, flatfish that even picky Grandma enjoys. Everything about it is delicate from its texture to its smell to its taste. Lightly breaded, pan-seared, or baked with lemon and capers, the sole is a culinary staple for those who want the benefit of seafood without the smell, or fishy taste. Paired with white wine and placed on a doily placemat, grandma will know you considered her delicate senses as you serve her this easy-to-prepare, yet delicious protein.

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Rockfish

Rockfish

Rockfish come in several different varieties including Vermillion, Black Gill, Canary, and more. While some are more rare than others, this is a fish that can be caught year round thanks to its sustainability. It was declared overfished in 2000, but the population was quickly rebuilt in 15 years, and target population levels were met in 2015, allowing Rockfish to be a safe, sustainable choice that is carefully monitored with U.S. regulations. 

Rockfish is a gateway fish. From a culinary standpoint, you cannot go wrong with it. It is perfect for tacos, ceviche, fish n chips, stews, the bbq, just about anything you can imagine! It has a light, flaky taste and is firm enough in texture to mix with ANY dish. Seriously, any dish. The versatility of this fish is a prize, as even “non fish eaters'' can find a dish worth appreciating made with Rockfish. Don’t believe us? Try it for yourself.


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Sand Dabs

Sand Dabs

Sand dabs are a local Monterey Bay commodity and actually a species of flounder! Lucky for us, this fish is easy to debone and cook with. Their taste is delicate and sweet, and the skin can be left on. Bread fillets and enjoy in a sandwich, or grill them with some veggies!

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Sardines

Sardines

Sardines are a healthy fish choice with one of the highest levels of omega-3 fatty acids and the lowest levels of mercury of any fish. They are also rich in calcium and vitamin D, which help support human bone health. Once they’re scaled and gutted, they can be consumed whole and are delicious pan-fried, deep-fried, or grilled with simple preparation like lemon and herbs.

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Silver Smelt

Silver Smelt

Silver smelt come from a specialized fishery in Northern California where fishers harvest the fish using dip nets. Get your hands on these fish because they’re crazy easy to enjoy! Silver smelt are eaten whole (don’t worry, the bones soften when cooked!) and make for the perfect finger food. Pan fry these little guys for an appetizer or snack that is crispy on the outside, and flaky and soft on the inside. Or, go the Norwegian route and dip these in a simple sauce made from olive oil, garlic, lemon, and parsley. Let us know what you think!

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Sockeye Salmon

Sockeye Salmon

Sockeye salmon are known for their blazing red skin that goes from blue in the ocean to red in rivers as they prepare to spawn. The name “sockeye” actually comes from “suk-kegh,” meaning red fish in the Coast Salish language of British Columbia. Sockeye is one of the smallest species of salmon, but special for its vibrant orange-red color. Sockeye meat is high in oil content with a firm texture that’s perfect for the grill and oven.

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Steelhead

Steelhead

Steelhead trout is part of the salmon family so you can cook it however you prepare salmon. Fun fact: Rainbow trout have two major life paths. If a rainbow trout migrates from river to ocean (anadromous), it becomes “steelhead”. If a rainbow trout remains in rivers, or freshwater, for its entire life, we call it a rainbow trout. These two lifestyles result in adults that not only act different, but also look different.

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Swordfish

Swordfish

Swordfish are predator fish with special muscles in their eyes to allow for deep-water hunting. This predator is caught either by the low-risk Longline method or by carefully monitored gillnets. If caught via gillnet, the gillnet must have large enough meshing that allows immature fish to escape. This monitoring is unique to the U.S., making origin an important aspect to consider when purchasing a Swordfish steak. If you love Swordfish, make sure it hails from U.S. waters.

 

Swordfish is very steaklike, and can handle a multitude of marinades, but tastes amazing with minimal effort. Teriyaki, Miso, or just simple salt and pepper, this is a fish that is meant to shine. Hearty enough for the grill or broiler, Swordfish will have you questioning if you just enjoyed the surf or the turf. 

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True Cod

True Cod

You all know and love true cod. This is a go-to white fish for tacos and fish ‘n’ chips! Cod has lean meat that’s both flavorful and nutritious. It’s mild in flavor and delicate in texture with large, tender flakes. Because it’s lean, cod can become a bit dry if you overcook it. Our tip? Take the fish off heat when it begins to flake at the edges.

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White Fish

White Fish

Whitefish is a relatively lean and flaky fish. Its mild flavor makes it versatile in the kitchen as a good ceviche fish to a delicious entree baked whole to poached in a stew. Its skin, head, and bones also gives a pleasant flavor when boiled in the stockpot so nothing goes to waste!

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White Seabass

White Seabass

White seabass is a popular fish in California and known for its meaty, firm texture. Ours comes right from Monterey Bay! This fish has a mild flavor and low fat content that lends itself to almost any cooking method and acts as a canvas for many different ingredients. Fun fact: it’s one of Hans’s favorite fish to eat. Bonus fun fact: white seabass isn’t a seabass at all. It’s actually part of the croaker family, a group of fish named because the males make croaking noises!

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Yellowfin Tuna

Yellowfin Tuna

While Ahi can be caught sustainably, knowing the origin is key. In the U.S., regulations require that the source of imported Ahi be carefully tracked and monitored. This is to avoid purchasing Ahi that has been caught via the Purse Sein method, a method that wreaks havoc on both habitat and population. A method that seafood lovers would love to see go extinct. When domestic, Ahi is under strict regulation to catch in either the long-line or Troll line methods, which limits by-catch and offers no threat upon habitat. When caught domestically, Ahi is sustainable with a stable population.

 

Ahi can refer to both Yellowfin or Bigeye tuna; delicious, meaty fish that is great raw or lightly seared. Ahi is the perfect addition to salads, sushi, or just any plate in general. So whether you are looking for a quick-to-prepare addition to your meal, or just a healthy, lean protein, Ahi definitely warrants a trip down to the fish house. If you’re feeling stuck on how to prepare that perfect Ahi steak, don’t be afraid to put some Shimmy Shimmy Ya on the stereo...baby I like it raaaaw.

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Yellowtail

Yellowtail

Yellowtail are not only a popular commercial fish but also a favorite among sport fishers. They’re quick, explosive fighters that have firm, meaty flesh that’s high in omega-3 fatty acids and will stay succulent and moist when cooked!

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Shellfish

Clams

Clams

The Pacific Littleneck clam is native to the Eastern Pacific and is the smallest size of clam. The littlenecks we sell are cultivated sustainably in the Pacific Northwest. They’re delicious steamed on their own, or toss in your favorite herbs, white wine, a cheeky knob of butter, maybe even a bowl of pasta. They’re great in a New England style chowder too or cioppino if you’re in the mood to feast!

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Dungeness Crab

Dungeness Crab

Fun fact! This crab is named after the town of Dungeness, Washington, where it’s a prized shellfish. Dungeness crab is one of the most valuable fisheries on the West coast and also the most abundant crab in California. Its meat is tender and juicy with a sweet, mild taste. It’s honestly superb on its own, but you can also kick it up a notch with some lemon, herbs, and butter, or make your own crab cakes at home!

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Gulf Prawns

Gulf Prawns

Just as their name suggests, Gulf shrimp are harvested along the United States’ Gulf Coast where waters are warm and the fishery is managed sustainably- for example, specialized gear is used to avoid trapping turtles too. 

 

Jumbo shrimp are filling on their own, but also a treat with pasta or atop a salad!

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Live Spiny Lobster

Live Spiny Lobster

California spiny lobsters are not as famous as the Maine lobster, and this is because they lack the large pincers (aka claw meat) of their Eastern relatives. California spiny lobster meat, however, is often deemed sweeter than the Maine lobster, and they’re a treat if you can get your hands on them. Right now, the market for spiny lobsters is largely in Asia with most spiny lobsters shipped straight to China from California. If we’ve got these local guys in our shop, give them a try and you just might get hooked!

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Mussels

Mussels

US blue mussels are farmed sustainably under state and federal regulations. The ones in our shop are cultivated in the Pacific Northwest, and are a great source of protein and omega-3s. Mussels cook quickly (only a matter of minutes!) and you know they’re done when their shells open wide. Super diverse in the kitchen, mussels can be enjoyed on their own, in a stew, or even in pasta! A staple preparation is with white wine, garlic, butter, and lemon. Get crazy and add an herb, or sub out white wine for beer. Let us know your favorite way to prepare them!

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Pink Shrimp

Pink Shrimp

We sell already cooked pink shrimp that has been harvested in Oregon. Oregon trawl pink shrimp are one of the most sustainable shrimp operations worldwide. In fact, this fishery was the first shrimp fishery to be certified as sustainable by the Marine Stewardship Council. 

 

You can enjoy these on salads and open-faced sandwiches, mixed into pasta salad, or let them be the star of their own show in a shrimp salad! 

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Rock Crab Claws

Rock Crab Claws

Our local rock crab claws are a special Monterey Bay treat; they’re cooked fresh and sold uncracked. Their meat is sweet, succulent, and tender and can be eaten as is, steamed to reheat, or if you can resist eating them right away, turned into crab cakes. You don’t want to miss out on these- get enough for the family so no one has to fight over a claw!

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