California Seafood

In a typical seafood market, you'll find imported fish shingled between the pearly white shellfish and glittering fillets. It can be hard to determine what was caught locally and what came through customs a day or two before. Here's a list of the California seafood most worth knowing―and cooking.

Squid

Much of California's squid catch, which exceeds 50 million pounds each year, is frozen at the docks and shipped overseas. But in midsummer, freshly caught and quickly cooked squid is as impressive as any seafood, anywhere, anytime.

Halibut

The Pacific Ocean is home to two types of halibut: Pacific halibut and California halibut. The former is much bigger and a little oilier, but because all halibut is lean, it's crucial not to overcook it. Prepared well, the flesh is firm and mildly sweet.

Dungeness Crab

Despite high demand for Dungeness crabs in recent years, the supply in the Pacific is more plentiful than ever. Dungeness crabs are larger than East Coast blue crabs, and (good news for hostesses) one makes a meal.

Black Cod

With skin as black as coal and flesh as tender as cream, black cod (a.k.a. sablefish or butterfish) carries the flavors of marinades beautifully and proves an excellent substitute for overpriced and overfished Chilean sea bass.

Petrale Sole

True sole comes from Europe, and most of what is advertised as sole in the United States is really flounder. But petrale sole, a Pacific Coast fish, has no reason to apologize for its pedigree. Quick-cooking and mild, it won't overpower other ingredients.

 Recipes: 
 Grilled Fish Tacos with Pickled Onions and Salsa Roja

 Pickled Onions 

 Salsa Roja 

 Petrale Sole with Brown Butter and Tarragon 

 Miso-glazed Black Cod in Coconut Broth 

 Coconut Broth