Also called moonfish, this colorful and large species is one of only two living species in the Genus Lampris. They live in deep tropical and temperate waters around the world and can easily weigh over 200lbs. Opah are often found swimming with schools of Bigeye Tuna in the eastern Pacific Ocean, which is why we usually see them as bycatch from Tuna boats. 

Opah has recently become popular in seafood restaurants but is still relatively unknown outside of Hawaii and southern California. They have three distinct types of flesh that all appear different and cook differently too.

Culinary Tips: The salmon-colored top loin is firm and lean and is best grilled or seared. The belly which is a lighter orange/pink color is fantastic for raw preparations, or even for smoking or curing. The deep, red, beef-like abductor muscle (usually called the "cheek") is like a lean, tender flank steak and should be prepared as such.

Catch Method: Pelagic long lines

Sustainability: Since Opah is usually a bycatch species from well-managed Tuna fisheries, we are eager to sell it and provide those fishermen more value for their trip. The management of this fleet is rated as "highly effective" and the longlines used to catch Opah are designed to minimize bycatch as much as possible (Seafood Watch). 

- MBA Seafood Watch Rating: Good Alternative

- NOAA Fish Stock Sustainability Index: N/A

Pacific herring is a keystone species in coastal California marine ecosystems. That means that herring have a disproportionately large effect over their environment relative to their abundance because they are an important prey species and an important predator.

Interestingly, most herring are not caught for their flesh, but rather over 90% are caught for their roe (the eggs inside of them) that is exported to Japan. Japanese traditionally eat herring roe, or kazunoko, at the start of a new year because it symbolizes prosperity. To fill their demand for it, the Japanese turned to the United States and set off a "silver rush" in San Francisco and Tomales Bays that led to fishing limits on Pacific herring in 1973.

Culinary Tips: Pacific herring are fantastic when cured, pickeld or smoked, as is typical in northern European countries that love herring. Another great preparation is to coat the fillets in flour, shallow fry them, and serve with a lemon wedge.

Catch Method: Gillnets or purse seines

Sustainability: The Pacific herring stock in California is rebuilding after a period of low abundance in 2008-2009 so management is very careful on this species. The location and time of fishing is careful to avoid bycatch or habitat disruption.

- MBA Seafood Watch Rating: Best Choice

- NOAA Fish Stock Sustainability Index: N/A

One of the fastest and largest predators, swordfish have bodies that allow them to reach up to 50 mph. It is one of several large species known as billfish, which use their bills to slash at and stun their prey. They have unique features, such as special eye muscles and a heat exchange system that allows them to swim into deep waters for prey. Unlike most fish species, adult swordfish have no teeth or scales.

Culinary Tips: Swordfish is a meaty, steak-like fish that is best when grilled. It can handle bold flavors and marinades nicely.

Catch Method: Drift Gillnet or Longline

Sustainability: Most California swordfish is caught by drift gillnets, which come with extensive regulations to minimize bycatch, one of which is to simply close the fishing season for the year if bycatch levels are reached early. Swordfish populations in the eastern Pacific are considered "healthy" (MBA Seafood Watch).

- MBA Seafood Watch Rating: Good Alternative 

- NOAA Fish Stock Sustainability Index: N/A