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Sablefish, also known as Black Cod, is primarily caught using longlines, traps, or pots, methods of fishing. Longlines are set with baited hooks that attract black cod, minimizing bycatch of other species. Traps and pots are also selective, targeting sablefish specifically. This selectivity helps maintain healthy fish populations and ecosystem balance.

Sablefish is a slow-growing species  where it's habitat in the deep sea gives it a high Omega-3 fatty acid content, resulting in a delicious, "melt in your mouth" taste. Its versatility in cooking, from grilling to smoking, makes it a favorite among chefs and seafood enthusiasts.

The "tips" are bite-sized treats, cut from the collar of the fish. They are often regarded as the "tenderloin" of the sablefish, being boneless, tender, and perfect for BBQ season!

These oysters are known for their briny, slightly sweet taste. Their flavor is influenced by the waters in which they are cultivated, resulting in unique regional characteristics. The Humboldt Bay natural tidal cycle completely refreshes the bay’s water twice a day, resulting in perfect water conditions for these oysters to thrive. They are excellent for serving raw on the half shell but are also amazing when baked, broiled, boiled, fried, grilled, or steamed.

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Humboldt Bay Pacific oysters are considered by many to be the best in the world.

California uni, or sea urchin, is typically harvested by divers who carefully hand-select the highest quality specimens. This method of harvesting minimizes damage to the ocean floor and allows for the selective harvesting of mature sea urchins. California uni has a rich, creamy texture and a delicate, briny flavor with hints of sweetness. It is often enjoyed raw as sushi or sashimi, where its unique flavor and buttery texture can be fully appreciated. 

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Point Arena's Saunders reef has some of the best uni in California.

California halibut is typically caught using hook-and-line gear, such as fishing rods or handlines, which is a sustainable method that minimizes bycatch and habitat damage. This method allows fishermen to target specific fish and release any unwanted catch, helping to maintain healthy fish populations. California halibut has a mild, sweet flavor with a firm texture that flakes easily. It is often compared to Pacific halibut but is smaller and more delicate in flavor. California halibut is versatile and can be grilled, baked, or sautéed, making it a popular choice among seafood lovers. Its sustainable harvesting practices and delicious taste make it a great option for conscientious consumers looking for a flavorful and environmentally friendly seafood choice

California Dungeness crab is caught using crab pots or traps that are baited and left on the ocean floor for a period of time before being retrieved. This method is considered sustainable because it is selective, targeting only mature male crabs while allowing undersized or female crabs to escape. Additionally, Dungeness crab populations are closely monitored, and strict regulations are in place to ensure the fishery remains sustainable. California Dungeness crab is known for its sweet, delicate flavor and tender texture. It has a slightly nutty taste and is often described as having a buttery finish. Dungeness crab is versatile and can be enjoyed in a variety of dishes, from simple crab cocktails to decadent crab cakes.

King salmon, also known as Chinook salmon. King salmon is prized for its high oil content, rich flavor, and buttery texture. It has a deep red flesh that is full of flavor, making it a favorite among seafood lovers. King salmon is versatile and can be grilled, baked, smoked, or used in a variety of recipes, adding a delicious and nutritious element to any meal.

Sockeye salmon is known for its deep red flesh and rich, robust flavor. It has a firm texture and a distinctively rich taste that is less oily than other salmon species. Sockeye salmon is often enjoyed grilled, smoked, or baked, and is a popular choice for dishes where its vibrant color and bold flavor can shine.

Coho salmon is prized for its mild flavor and firm texture. It has a delicate, yet distinct taste that is less fishy compared to other salmon species. Coho salmon is versatile in cooking and can be grilled, baked, smoked, or used in various recipes, making it a popular choice among seafood enthusiasts

Frozen at sea Alaskan side stripe shrimp are harvested using trawl nets that are carefully dragged along the ocean floor. This method is considered sustainable because it has minimal impact on the surrounding ecosystem and allows for the selective harvesting of mature shrimp. The shrimp are processed and frozen on board the fishing vessel shortly after being caught, which helps lock in their freshness and flavor. Alaskan side stripe shrimp are known for their sweet, delicate flavor and firm texture. They are versatile and can be used in a variety of dishes, from stir-fries to pasta dishes, adding a delicious seafood flavor to any meal. Due to their sustainable harvesting methods and delicious taste, Alaskan side stripe shrimp are a popular choice among seafood lovers.

This product is an excellent choice for sustainable seafood as it comes from a traditionally well-managed fishery with minimal bycatch, thanks to individual hook and line gear. These big, beautiful fish have a firm texture and a mild, delicate flavor, making them perfect for piccata dishes