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!
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.
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! Black Cod was popularized by a Japanese chef in the 80’s after he served it with a miso-based marinade. Since then, 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.
Fun fact: Don’t be fooled! Black cod isn’t even technically a cod. Rather, it is considered a groundfish with only one other species in its family.
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!
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!
At our Farmers’ Markets we call Grenadier Black Snapper. It is also commonly referred to as “Pacific Roughy,” and if you’re a fan of the Orange Roughy, then you’re in luck.
The name doesn’t lie; it tastes like the Orange Roughy’s smarter, better looking, more sophisticated, Pacific cousin. We often suggest it to market customers who either aren’t sure they love fish (duh) or have children that are picky.
It is mild, flaky, delicious. UG-LY as heck though, man––what a fish! I’m not even going post a picture on here it’s so ugly.
In general you can easily use any snapper recipe you enjoy for Grenadier. It has a bit of a finer smaller grain than most “Red Snapper” or Rockfish. This is part of what makes it so delicate and tasty, but it adapts to most snapper recipes just perfectly.
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 hal-i-but!
This bottom-dwelling fish is caught year-round due to its steady population rates and high sustainability. In Monterey Bay, Pacific halibut are most often caught in the hook-and-line method, aka trolling lines, so there is minimal concern for bycatch.
Halibut is a lightly flavored white fish that is best served poached, steamed, or sauteed. Be careful not to overcook it though as it’s best soft and moist. Halibut takes on whatever flavor is added to it and is great for tacos, soups, or on its own with some herbs. Halibut is also low in fat and high in protein- so try some just for the hal-i-but! ;)
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!
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.
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.
Monchong are medium-sized fish that have a highly transparent flesh with pinkish tones. They're firm in texture but not too tough or brittle––perfect for biting into!
These deep-sea fish are usually caught at depths greater than 900 feet underwater, but sometimes get near seamounts. The average size for Monchong range anywhere from 4 to 25 lbs.
Monchong is a healthy and delicious fish that provides an excellent source of protein with low saturated fat and sodium levels. It also rich in niacin vitamin B6 , phosphorus, and selenium. The omega 3’s (DHA & EPA) found within Monchong can provide around 350 mg per 4 ounce serving.
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.
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.
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.
Rockfish come in several different varieties including Vermillion, Black Gill, Canary, Chilipepper 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 white flesh that is firm in texture. The versatility of this fish is a prize, as even “non fish eaters'' can find a rockfish dish worth appreciating. Don’t believe us? Try it for yourself :).
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!
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 a creamy, mild ocean flavor that is high in fats and make it a great choice for novice to experienced cooks and home chefs alike. Try it on a cedar plank, the grill, or baked, smoked, broiled, seared, or raw. It’s delicious no matter how it’s prepared, and the high omega-3s in it will have your hair and nails shiny and thriving!
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.
King salmon is a truly fascinating species of fish. Born in freshwater, they begin their life cycle by migrating to the open sea and then returning to the freshwater where they were born in order to spawn and eventually die. These fish are highly regarded by fishermen and chefs alike due to their superior quality.
The King Salmon collar is considered one of the best parts of the fish, with a delectably sweet and rich flavor that is also quite moist. Whether used in a recipe or simply enjoyed on its own, King Salmon collars are truly a delicacy that should not be missed! So why not go out and explore what King Salmon has to offer? You'll be sure to find yourself coming back for more!
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.
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.
Along the pacific coast, where the abundance of Angel Shark is especially high, locals have long enjoyed feasting on this firm, mild-flavored, versatile, and omega-rich fish. Whether you enjoy it grilled or in tacos, or simply fried up with a side of fries, Angel Shark is sure to please your taste buds and keep you coming back for more.
With their flat, shark-like bodies, Pacific Angel Sharks are perfectly adapted to life on the seafloor. They blend in seamlessly with their surroundings, with their dark color patterns helping them to camouflage themselves against rocky reefs and dense kelp forests. Thanks to their unique gill structure, pacific angel sharks can stay perfectly still in one place on the seafloor while they wait for unsuspecting prey.
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!
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!
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.
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 juvenile 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 firm. While it tastes amazing with minimal effort, it can also be a blank canvas for sauces and marinades because of its light taste. Any type of preparation– teriyaki to tandoori, or just simple salt and pepper– lets this fish shine! Just be sure to not overcook the swordfish steak.
Fun fact: Swordfish were historically fished by the indigenous Chumash peoples of modern-day Santa Barbara.
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.
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.
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!
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.
While Yellowtail can be caught sustainably, knowing the origin is key. In the U.S., regulations require that the source of imported Yellowtail be carefully tracked and monitored. This is to avoid purchasing Yellowtail that has been caught via the purse seine method, a method that wreaks havoc on both ocean habitat and fish populations. When caught domestically, Yellowtail is under strict regulation to be caught via either longlines or troll line methods, which limit bycatch and offer minimal threat to ocean habitats.
Note: Ahi can refer to both Yellowfin tuna or Bigeye tuna: both delicious, meaty fish that are great raw or lightly seared. Red when raw, Ahi is the original tuna used in poke bowls. Ahi is the perfect addition to salads, sushi, or on top a bowl of cold sesame noodles. Whether you’re looking for a quick-to-prepare addition to your meal, or just a healthy, lean protein, Ahi definitely warrants a trip down to our harbor shop!
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!
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!
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!
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!
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!
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!
Looking for a fun and unique way to celebrate? Why not try our Oyster Platter! We offer 30 fresh, delicious oysters that you can enjoy with your friends and family.
Our To-Go Oyster Platters include our house made mignonette, horseradish, & lemons on a bed of rock salt or ice on a loaner tray to be returned (+$25 deposit)
Platter special add on: Smoked Trout Roe Caviar for just $25
Whether you're looking for a casual get-together or an elegant affair, our Oyster Platter is the perfect choice!
Wanting more? Visit Shucked Raw Bar–-our oyster catering company.
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!
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!
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!
Our fish burger patties are so delicious they’d make Spongebob jealous #KrabbyPatty. Our homemade patty lets the salmon shine while enhancing its flavors with the help of herbs and seasoning. Each tub comes with two servings that are ready to be shaped and thrown on a pan or even a grill. Lunch or dinner, ready in just minutes!Learn More →
Our fish burger patties are so delicious they’d make Spongebob jealous #KrabbyPatty. Our homemade patty lets the tuna shine while enhancing its flavors with the help of herbs and seasoning. Each tub comes with two servings that are ready to be shaped and thrown on a pan or even a grill. Lunch or dinner, ready in just minutes!Learn More →
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!Learn More →
Shrimp cocktail is often see, as an appetizer with prawns or jumbo shrimp dipped in cocktail sauce. Hans makes his own take with small pink shrimp that’s pre-mixed with the cocktail sauce. It’s a brilliant rendition of the classic that’s ready to eat and perfect for a side or a full meal.Learn More →