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Our Fresh Seafood Market Report provides the catch methods for various items. In an effort to educate our customers, we will be providing the descriptions for the most commonly used catch methods for the products we promote. For this month’s edition, we are featuring:

Troll Caught

Handline, Pole, Troll, Hook and Line, Beam Troll, Rod and Reel, Jig Handline methods encompass any fishing methods with a single line and a small number of baited hooks. Different sizes of hooks, fishing depths and types of bait or lures are used to target different species. When trolling, the boats can target different species by changing the boat speed. Many fish are caught with hook and line from yellowfin tuna and salmon to bottom-dwelling fish such as rockfish and halibut. There is almost no bycatch with hook and line as the gear targets specific fish, and bycatch can be released quickly with low mortality rates.
 

We have a helpful chart that provides a list of products, where they are caught, how they are caught and the availability.

Review the Chart

Fisherman Spotlight

The success of our company relies not only on satisfied customers and your continued business, but also in the hands of our hard working fishermen that venture out onto the sea daily to bring back the bountiful harvest of seafood that we are proud to offer to you. Without a product to provide, our company would cease to exist. With this in mind, this month we would like to spotlight one of the many hardworking fishermen that are a part of the Central Coast Seafood team.

Roger Cullen, the owner of the Dorado, has been a commercial fisherman for over 20 years fishing solely out of Morro Bay. His love for fishing has put his proactive focus on sustainability. As he says, “No fisherman wants to catch the LAST fish.” In the past, Roger has experimented with various types of nearshore trap designs, as well as long-line gear, with the intent of reducing bycatch and fishing more selectively. Through his experimentation, Roger developed a trap to target live rock cod, which enabled him to avoid catching other species of fish that are not profitable or not desired. The traps also result in a higher quality fish, targeting a specific size range. Roger was one of a select group of fishermen that were chosen by The Nature Conservancy to fish for groundfish under an exempted fishing permit, which has allowed participants to use trawl permits to fish with fixed gear (long lines and traps) that reduce bycatch and habitat impacts. Currently, Roger provides Central Coast Seafood with product that is long-line caught and immediately put in an insulated tote with a saltwater and ice slush in order to preserve the product’s quality. His goal is to bring in fresh, sustainably caught fish with a focus on top quality rather than mass quantity. Because of his high standards for excellent quality his fish has gained recognition with the market and CCSF. We are grateful for Roger’s pride in his work and his desire to protect the ocean and the sustainability of the many fish species in it.
 

California Halibut

Catch Method:
Bottom Trawl or Handline/Poll/Troll

California Halibut is a large-tooth flounder native to the waters of the Pacific Coast of North America from the Quillayute River in Washington to Magdalena Bay in Baja California. It typically weighs 6 to 50 pounds and is much smaller than the larger and more northern-ranging Pacific halibut that can reach 300 pounds. Central Coast Seafood is proud to offer locally caught California Halibut out of Moss Landing, Morro Bay and Avila Beach waters.

A top level predator that hunts by stealth, it is prized by fishermen as great table fare. Typically found in the coastal regions from 10 to 80 feet of water. This is an unusual fish in that one eye has to migrate around from one side to the other as it grows from an upright fry or baby fish into an adult fish that lies on its side. The adult has two eyes on the up-side as it lays on the bottom. Like other flatfish, the halibut hides under sand or loose gravel and blends into the bottom.

Halibut is prized for its mild flavor, firm texture and broad appeal. Halibut is suitable for a variety of applications including sushi, baking, broiling, poaching and grilling. California Halibut is an excellent value compared to its larger Northern counterpart and is a treat your customers are sure to love.

Opah

Also known as Moonfish

Exotic Opah was a curiosity rarely eaten until recently and has been viewed as the “good luck fish” by the old-time Hawaii fishermen. Like swordfish and tuna, Opah is a worldwide wanderer found in both temperate and tropical waters. Most Opah is taken in southern and central California as incidental catch with swordfish. Ranging in color similar to salmon, Opah has a rich, steak-like, tender texture and is moderately flavored. Opah is versatile for baking, broiling, BBQing and poaching. Ask your sales representative for Local Opah on your next order.

Nutritional Information
Opah is a rich source of Omega-3’s, protein, niacin, vitamin B6, vitamin B12, phosphorus, and selenium. It is also low in sodium.

Surf & Turf

While we provide our customers with “The Freshest Fish on Land”, we also offer a wide selection of delicious specialty products.

Are you familiar with Wagyu Beef? Wagyu Beef is finished for a minimum of 350 days on a special Japanese forumlation of grains to produce an incredibly marbled, high quality product. The finishing method along with superior Wagyu genetics leads to butter knife tenderness. Providing a “farm-to-plate” program ensures you can count on a consistent, high marbled and flavored product every time.

Wet aged Wagyu Beef has higher amounts of tiny flecks of fat called marbling. This monounsatured fat makes the steak incredibly flavorful and tender. The extra care taken to age, cut and package makes this steak an extremey satisfying meal.

The Perfect Steak:
Experience the delight of a perfectly cooked Wagyu steak every time. Choose your steak and lightly season with sea salt and cook the steak until medium. This achieves optimum flavor.