This Friday: Treat yourself to shuck-to-order oysters from Shuckologist and then take some seafood from Brightside home for your #SeafoodSaturday We promise you're not being shellfish 😉
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#SeafoodSaturday
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It's #SeafoodSaturday! Today we are featuring the Pacific Spiny Dogfish. 🦈
Although the Pacific Spiny Dogfish is often caught as bycatch and returned to sea, the meat and fins can be eaten. It has a sweet, mild flavor and has more oil than other sharks.
https://bit.ly/34QCFfj
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On today's #SeafoodSaturday menu is the rock crab 🦀
85-90% of the commercial rock crab landings are in southern CA. This fishery is one of the only major near shore fisheries with no restricted access and a low capital entry requirement. #LocalSeafood
https://bit.ly/3gLUAqe
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We're bringing back #SeafoodSaturday! On today's menu is the sea lettuce algae. Sea lettuce is extremely versatile and is used as everything from a seasoning to a main dish. Currently, the aquaculture of sea lettuce is being explored in California.
https://bit.ly/3sEJbhw
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It's #CephalopodWeek, so we're celebrating with a market squid #SeafoodSaturday feature! 🦑 Active at night, fishermen use lights to attract squid to the surface. This fishery became the most valuable California fishery resource by 1996 at $33.3 million. https://bit.ly/3uzNbjm
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Today, the #SeafoodSaturday spotlight is on the spot prawn 🦐
Spot prawn fisheries were established in the early 1930s when prawns were caught incidentally in octopus traps, and are now managed sustainably. The seafood has a sweet, succulent flavor. Yum! https://bit.ly/3p20WF3
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On today's #SeafoodSaturday menu is the Lingcod!
Lingcod are frequently bycatch of bottom longline and salmon troll fisheries. However, the cheeks of a lingcod are considered a delicacy. Its meat is tender and firm, with large, soft mild-tasting flakes.
https://bit.ly/3utpV6c
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On today's #SeafoodSaturday menu is the brown box crab 🦀
Once caught as incidental catch, there is now an experimental fishery for this crab! San Diego fishermen are building a market for this delicious species, which was traditionally used as bait.
https://bit.ly/3tCGuM1
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On today's #SeafoodSaturday menu is the Cabezon 🐟
The name “Cabezon” means "large head" in Spanish, which is a main identifying feature for this fish. It has sweet, shellfish flavored white meat that can be prepared in almost any manner.
https://bit.ly/3nYPPwr
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The pacific sanddab is a left-eyed flounder with brown coloration on the eyed side, and white or light brown on the blind side. Its meat is sweeter than most other fish (akin to trout) and is available year round for a tasty lunch. #SeafoodSaturday
https://bit.ly/3aAtobi
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On today's #SeafoodSaturday menu is the scarlet king crab 🦀
Amongst king crab species, the scarlet king crab is comparatively smaller. Still, its legs and muscle (meat) make for a delicious meal most often served with a side of butter.
Seafood profile: https://bit.ly/3sMnPNc
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On today's #SeafoodSaturday menu is the Pacific Mackerel 🐟 . This fish moves inshore and offshore seasonally off California and is available year-round for consumption.
Read more about the Pacific Mackerel science, fishery, and seafood here: https://bit.ly/2Pvtb1L
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This #seafoodsaturday features a fish with a warning! White Croaker is typically caught off piers, but it is often not recommended to keep because it can accumulate toxins in its body from pollutants. Always check local signs and regulations before keeping.https://bit.ly/37McIfs
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This #seafoodsaturday features an invertebrate commonly found along the whole California coast. Despite being little known, California's commercial fishery for the sea cucumber was established in 1978. Learn more on our seafood profile page: https://bit.ly/2ZQQ0OV
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The dorado's vibrant colors and agility make it a popular fish for both recreational and commercial fishermen, and its extremely fast reproduction allows it to withstand heavy fishing pressure. Learn more on our seafood profile page: https://bit.ly/2ZTRpEx #seafoodsaturday
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This #SeafoodSaturday we are shining the light on California Market Squid. The fishery in southern California, mainly around the Channel Islands, comprises 90% of squid landings! 🦑 Learn more on our California Seafood Profile page: https://bit.ly/3uzNbjm
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On the #SeafoodSaturday spotlight today is the Giant Pacific octopus! 🐙 This is the largest species of octopus in the world, and is found throughout the temperate waters of the Pacific 🌊.
Find them year round in the market to create a delicious meal!
📸: @NOAAFisheries
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Today's #SeafoodSaturday feature is the Pacific Mackerel!
This fish can live up to 18 years, and lays upwards of 70,000 eggs at a time. They're available year-round, though more abundant in the summer. Try them roasted, baked, or grilled!
📸: @drewtalley
https://go.ucsd.edu/2B3vbH6
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On today's #seafoodsaturday is the chinook salmon. 🐟
Because some stocks are threatened, scientists monitor salmon catch and escapement in season. They compare current river returns with those from previous years to record abundance and manage the fishery.
📸: @NOAAFisheries
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This #SeafoodSaturday we look at another kind of seafood: algae! Sea lettuce is a fast-growing green algae & can be raised all year. Use as a garnish or as the base of a salad on its own. Full of antioxidants & more calcium than whole milk!
https://go.ucsd.edu/2LgnU8k
Photo: CDFW
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This week's #seafoodsaturday lands on #WorldTunaDay 🐟! Today we celebrate tuna fishing, conservation, and management.
Pictured is the Atlantic Yellowfin Tuna, a smart seafood choice that's sustainably managed and responsibly harvested under U.S. regulations
📸: @NOAAFisheries
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Feeling fancy this #SeafoodSaturday? We have just the thing! Pacific Oyster is a delicious fresh seafood that can sophisticate any meal. Its sweet, mild flavor is valued around the world. Best of all, it's available year round! Bon Appétit!
https://go.ucsd.edu/39zsQ25
📷: FishWatch
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This #SeafoodSaturday spotlight is one of the most important animals in the #fishing industry: Market Squid! Market squid is a primary diet of many animals off the California coast. Fried or as ceviche, it's delicious for humans too! 🦑 https://go.ucsd.edu/2IfO1f2
Photos: FishWatch
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Looking to make some outstanding fish tacos? Try the California #Halibut, a seafood staple! The California Halibut's lean, white meat is perfect for eating battered in a tortilla (with pico de gallo on the side, of course!) https://go.ucsd.edu/3aMrDWJ
#SeafoodSaturday
Photo: CDFW
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On todays #seafood spotlight is the California Barracuda!
This delicious fish is usually eaten as fillets or whole dressed, and is available fresh from April to mid-September. #SeafoodSaturday 🐟
https://go.ucsd.edu/2Jh6F5T
Photo: CDFW
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Today's #SeafoodSaturday spotlight is on Chinook Salmon🐟. Chinook are an integral part of life for tribes in the Pacific Northwest, as food and also as a sacred cultural and religious symbol. Juveniles hatch in freshwater and later migrate to the ocean.🌊
https://go.ucsd.edu/39QOIH6
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How do you prefer your lobster? Steamed? Grilled? Basted with butter? Today's #SeafoodSaturday highlights the tasty Spiny Lobster! This animal inhabits the rocky intertidal from Monterey to Baja California, and makes for a sweet and luxurious dinner dish🤤
https://go.ucsd.edu/2JfwouF
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It's #SeafoodSaturday! On the seafood spotlight today is Cabezon, a nearshore fish of the Eastern Pacific. Cabezon's blue colored flesh turns white when cooked, and can be fried, sautéed, or braised. But avoid internal organs or eggs, they can be toxic!
https://go.ucsd.edu/2TvOhvW
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