NOAA scientists are working collaboratively with Catalina Offshore Products to collect the information needed to understand the opah’s behavior, diet, age, growth, and reproduction. These data will allow NOAA to develop management strategies for this little known fish, as there is currently not enough information to conduct a stock assessment.

This work would not be possible without the collaborative support of fishermen and the seafood industry for regular access to San Diego caught opah for sampling.

Meet the Scientists

Matthew Craig, PhD

Matt Craig is a research scientist at the Southwest Fisheries Science Center. He earned is Ph.D. from Scripps Institution of Oceanography in 2005. After his post-doctoral work at the Hawaii Institute of Marine Biology, Matt served as Associate Professor at the University of Puerto Rico, followed by a post as a Visiting Scientist at the J. Craig Venter Institute prior to his NMFS service. Matt’s research focuses on the systematics, conservation, and management of marine fishes.

Heidi Dewar, PhD

Heidi Dewar is a fisheries research biologist in the Life History Program at the Southwest Fisheries Science Center. She completed her Ph.D. at Scripps Institution of Oceanography in 1993 where she worked on the physiology of tropical tunas. She has since worked in a range of disciplines and species and has worked closely with fishers. Her overarching scientific interest is in how the interplay between physiology and the environment determine the movements and behaviors of fish. She currently works with a range of highly migratory species collecting biological data to support management, specializing in species like sharks, tunas, opah, and billfish.

Mark Helvey

Mark Helvey had a 30-year career with NOAA’s National Marine Fisheries Service (NMFS), covering fishery, natural resource damage, and habitat programs. He served as the last Assistant Regional Administrator for Sustainable Fisheries with the NMFS Southwest Region, representing the agency on highly migratory and coastal pelagic species. He participated as a member of U.S. delegations to the Inter-American Tropical Tuna Commission, the Western-Central Pacific Fisheries Commission, the Northern Committee, the International Scientific Committee, and the U.S.-Canada Albacore Treaty.

Prior to joining NMFS in 1985, Helvey was a research associate at Occidental College where he examined fish interactions with southern California offshore water intake structures. He holds both a Bachelor of Science and Master of Science from the University of California, Santa Barbara and the University of Arizona, respectively, and a Master’s in Business Administration California State University, Long Beach. His present interests revolve around seeking sustainable fishing opportunities for U.S. harvesters and producers.

John Hyde, PhD

Dr. John Hyde leads the Genetics, Physiology, and Aquaculture Program for the Fisheries Resources Division at NOAA’s Southwest Fisheries Science Center. Over the course of his career he has led research on sharks, billfish, rockfish, sardine, opah, yellowtail and abalone and participated in research on marine mammals and marine turtles. Much of his work focuses on improving management decisions by identifying units to manage, understanding how species are affected by their environment, and developing tools to monitor the health and vital rates of wild and cultured species.

John received his PhD from the Scripps Institution of Oceanography and has been actively involved with marine biology research in southern California for 20 years. In addition to his research experience, he has been an avid boater, scuba diver and fisherman his whole life.

Sarah Mesnick, PhD 

Sarah Mesnick leads efforts at NOAA Fisheries Southwest Fisheries Science Center to engage scientists, fishermen, buyers, chefs and consumers in finding creative – and culinary – solutions to conserving and sustaining our fish, fisheries and local fishing communities. As a behavioral ecologist by training, Sarah is also engaged with Heidi Dewar and Hawaii Pacific University in a project to better understand the unusual pattern of sexual dimorphism in opah.

Oriana Poindexter

Oriana Poindexter earned her master’s degree from the Scripps Institution of Oceanography and has been based at the NOAA Southwest Fisheries Science Center since 2015. Her focus is the seafood supply chain on a local and global scale, and she works directly with fishermen, chefs, industry and seafood consumers to foster collaborative, creative solutions. She has been collecting biological samples from opah processed at Catalina Offshore Products to inform NOAA’s ongoing research on the opah species complex.

Owyn Snodgrass

Owyn Snodgrass was born and raised in San Diego in a diving, fishing, and surfing family. After graduating with a degree in Marine Biology from UCSC, he returned to San Diego to pursue a career in fisheries science. Since joining the NOAA Southwest Fisheries Science Center, he has worked on several species of fisheries interest including Pacific bluefin tuna, opah, and numerous shark species.

Nick Wegner, PhD

Nick grew up fishing in lakes and streams in Connecticut and Illinois, before attending the University of California, San Diego (where he graduated with a BS in Biology in 2004) and Scripps Institution of Oceanography (where he completed a PhD in Marine Biology). Nick has been working at the NOAA SWFSC since 2012, where his research focuses on understanding the physiology and ecology of commercially important fish species. He recently led a study examining the unique ability of opah to circulate warm blood throughout their body, and now is working with a team to tag opah with temperature sensors to examine how having a warm body effects their distribution, movements and behavior.

Additional Resources and Publications

• Seafood Industry and Scientists Team Up to Make the Most of Opah
• Warm Blood Makes Opah an Agile Predator
• Fisheries Resources Division Scientists Discuss Opah with National Geographic
• NOAA Fisheries, Opah Scientific Publications
• Publication: A taxonomic review of Lampris guttatus with descriptions of three new species. Zootaxa, 2018.
• Publication: Whole Body Endothermy in a mesopelagic fish, the opah, Lampris guttatus. Science, 2015.
• Publication: Evidence for cranial endothermy in the opah (Lampris guttatus). The Journal of Experimental Biology, 2009.

Opah are a culinary rarity with seven distinct cuts ranging in texture, color and fat content. San Diego’s chefs have been experimenting with opah and developing recipes to showcase the full culinary potential of this one-of-a-kind fish!

Nutritional Information

The USDA’s Dietary Guidelines for Americans recommend eating at least eight ounces of seafood per week, or about two servings. Eating seafood provides you with lean protein, healthy omega-3 fats like EPA & DHA, vitamins D & B12, and minerals like iron, selenium, zinc and iodine. Seafood promotes brain development, heart health, and has been linked to lower risk of depression.

Meet the Chefs

Davin Waite, Wrench & Rodent Seabasstropub

California native Davin Waite began his career as a sushi chef at Ichiban in Santa Barbara under the instruction of Chef Hiro, a local legend and master of sushi as well as French and Italian cuisine. He honed his skills at San Diego’s Café Japengo before returning to his home city of Oceanside to co-found The Fish Joint. Today Waite is the owner of Wrench & Rodent Seabasstropub, a restaurant created in his own image: scrappy, irreverent and constantly pushing boundaries. It began as a pop-up but has become a destination for those who appreciate Waite’s creative and delicious approach to minimizing waste and celebrating local and sustainably sourced products.

Davin’s opah recipes:

• Hamming Up a Weird Fish
• Spam from a Fish

Michelle Allen, Born & Raised

With a well-traveled upbringing and degree anthropology, Michelle Allen brings to the kitchen a diverse perspective and zest for knowledge. After moving to San Diego in 2010 and completing culinary school, she landed her first kitchen job at Cucina Urbana as a line cook and advanced to head pasta maker. Three years at Ironside Fish & Oyster revealed her aptitude for whole fish butchery, leading the restaurant’s management group to hire her in 2017 as lead butcher for its steakhouse, Born & Raised. She still holds the position today and is currently learning the art of charcuterie.

Michelle’s opah recipes:

• Dashi with Egg Custard and Opah Ham

Paul Arias, The Fishery

A graduate of the Los Angeles Culinary Academy, Paul Arias’ resume spans France and both U.S. coasts. He landed in San Diego to work at Royale Brasserie and went on to open both A.R. Valentien and The Grill at The Lodge at Torrey Pines alongside his chef mentor, Jeff Jackson. After several years at The Lodge he moved to New England where he opened two seafood restaurants. Now at the helm of The Fishery in San Diego since 2008, his market-driven culinary approach is highlighted by his passion for sustainable seafood and using only the freshest seasonal ingredients.

Paul’s opah recipes:

• Opah Meatballs

Karen Barnett, Small Bar

Karen Barnett left behind a career in construction management to open her first bar and restaurant, Small Bar, in 2009. For nearly eight years following, she honed her skills while owning and managing multiple bars and a brewpub. By embracing every aspect from venue construction and operations to cooking, she has solidified her place as a respected and admired member of the California beer scene. In 2013 Small Bar was listed as one of Draft Magazine’s “Top 100 Bars in America” and in 2018, won Reader’s Pick for Best Beer Selection in San Diego Magazine. It continues to be a San Diego staple for quality draughts, inventive cocktails and excellent food.

Karen’s opah recipes:

• Opah Corned “Beef” Hash

Hector Casanova, Casanova Fish Tacos

Hector Casanova is a self-taught chef who is continuously inspired by his customers to create new combinations for his menu. He started his catering business, Casanova Fish Tacos, in March of 2009 after being laid off from the Probation Department, and it has since grown into his passion. Hector spent three and a half years perfecting his fish taco batter and has been providing authentic Baja-style cuisine around San Diego County to critical acclaim.

Hector’s opah recipes:

• Baja-Style Opah Ceviche

Miguel Herrera, Born & Raised

A San Diegan since second grade, Miguel Higuera has earned his stripes at some of the city’s most beloved restaurants. After completing culinary school, he landed at Farm House Café where he learned the basics of cooking in a real kitchen. He spent the next three years working at Nine-Ten, renowned for its California cuisine driven by seasonal produce and the freshest, regional ingredients available. In 2017, his culinary expertise enabled him to join the opening team of Born & Raised, where he started as a lead line cook and today is one of the steakhouse’s sous chefs.

Miguel’s opah recipes:

• Dashi with Egg Custard and Opah Ham

Steven Keifer, Kitchens for Good

A San Diego native, Steven Keifer’s passion for food was inspired by the city’s multicultural flavors. After serving in the U.S. Navy he attended culinary school and became a chef. Following a successful 25 years in the hotel and restaurant industry, he landed at Father Joe’s Villages where he oversaw the preparation of more than a million meals and established a culinary education program. His commitment to helping others and running kitchens that embrace a teaching culture led him to Kitchens for Good where he presently serves as Executive Chef and General Manager.

Steven’s opah recipes:

• Opah Burger with Kimchi Slaw, Provolone & Gochujang BBQ Sauce

Tom Logsdon, The Balboa 

San Diego native Tom Logsdon discovered his love of cooking at a young age, having worked in kitchens of many locally owned small restaurants. In 2012 he ventured into ownership with his guerrilla food delivery service, Doods Foods, followed by a brick and mortar partnership with The Tin Can Alehouse. In 2015 he took the reins and rebranded the small venue as The Balboa Bar and Grill, a neighborhood gem known for its burgers. In 2019 he partnered with Pizzeria Luigi on Sister Rays, a no-frills watering hole centered around chili, hot dogs and burgers. Most recently Logsdon expanded The Balboa Bar and Grill with a second location in his hometown of Chula Vista.

Tom’s opah recipes:

• Dive Bar Opah Chili

Christina Ng, Chinitas Pies

A San Diego transplant by way of San Francisco, Christina is a personal chef and food educator rooted in supporting local farms and California growers at every meal served. A graduate of the University of California, Davis, in the area of Food Science, Ng has worked in various arenas of the food service industry including grocery, catering, hospitality, and corporate kitchen positions, and today she draws on all of those experiences to drive her events and classes across San Diego County.

Christina’s opah recipes:

• Savory Opah Pie Filling

Miguel Valdez, Liberty Call Distilling

Self-taught and known for his modern takes on classic dishes and supporting local farmers, fishermen and artisans, Miguel Valdez is the Consulting Executive Chef for Liberty Call Distilling. Raised in the barrio amid gang violence, his life might have taken a different path. Prior to Liberty Call, he was Executive Chef of The Red Door Restaurant & Wine Bar, where he started as a dishwasher. In 2013 the National Restaurant Association celebrated his culinary ambition with a Faces of Diversity Award — an accolade bestowed upon only three chefs nationwide.

Miguel’s opah recipes:

• Opah Birria Street Tacos

Ryan Sharpe, Ironside Fish & Oyster

A native San Diegan, Ryan Sharpe began working in local restaurants at the age of 15. He was introduced to fine dining during culinary school and progressed in this area after graduation by embarking on Charleston’s restaurant scene. Working under Craig Deihl, South Carolina’s “master of charcuterie,” Sharpe discovered his own passion for using the entirety of an animal. Upon returning to his hometown, he continued to fine-tune his skills at Heart and Trotter, a sustainable whole animal butchery. Today he heads the charcuterie program at San Diego’s acclaimed steakhouse, Born & Raised. Here he focuses primarily on beef and pork but also works with the chefs at its sister seafood restaurant, Ironside Fish & Oyster, which has inspired him to expand his charcuterie offerings. Seeking creative ways to maximize usage of their local fish, he has handcrafted fish salami as well as opah ham.

Ryan’s opah recipes:

• Opah Ham

Off the U.S. West Coast, opah are caught by two types of commercial fishing gear – American longlines targeting tuna, and California drift gillnets targeting swordfish. Opah are considered a secondary target because they are legally landed and sold.

Longline Fishing

Longline fishing is a common method used around the world to target tuna and swordfish. U.S. fishermen use deep-set longlines to target bigeye and yellowfin tuna off the U.S. West Coast. This gear involves one long main line affixed with many branch lines each ending with baited hooks, set deep below the surface.

Opah are caught incidentally by this fishing method, along with other species that are not retained and are collectively known as bycatch. NOAA Fisheries requires the use of various strategies to reduce bycatch, and all captains are certified on best practices to minimize bycatch and safely release the unintended catch. This fishery is extensively regulated and monitored by several management bodies, and these vessels often carry government observers onboard to quantify total catch and U.S. vessels have less bycatch than many foreign fleets.

California Drift Gillnet Fishing

The California drift gillnet fishery targets swordfish in Federal waters (i.e., beyond three miles from shore) from mid August through January. These nets of stretched mesh (>14 inches) are suspended vertically at least 36 feet below the surface with net extenders to allow non-targeted species to pass over the nets. Acoustic pingers are also attached that emit sounds to alert marine mammals away from the nets. These pingers were developed with the help of U.S. fishers and dramatically reduce marine mammal bycatch.

This fishery is highly regulated by NOAA Fisheries and operates with limited entry permits, mandatory gear requirements and time-area closures that include the Pacific Leatherback Conservation Area Closure (PLCA). The fishery currently operates in compliance with U.S. environmental regulations, including the endangered species act and the marine mammal protection act, and is considered sustainable. Click here to learn more about this fishery and the collaborative work between scientists and fishers.

Meet the Fishermen

Dave and Nick Haworth

Captain David Haworth and his son Nick Haworth fish tuna, squid, lobster, swordfish, rockfish, sardine, mackerel, opah and albacore with fishing methods including hook and line, longline, traps and harpoon. David has been collaborating with NOAA scientists, and Nick has been instrumental to the current project by landing his incidental catch for scientists and chefs over the past year.Vessels: F/V Kaylee H, F/V Pacific Horizon, F/V Elizabeth H, F/V Tiffany H

Pete Grillo

Captain Pete Grillo owns Atlantic Pacific Tuna, Inc. Over the past 25 years he has fished from the North Atlantic to the Western and South Pacific. For the last five years he has called San Diego home, fishing the Eastern Pacific for opah, tuna, monchong and other pelagics by longline and troll. He sits on the board of the California Pelagic Fisheries Association and is an outspoken voice in matters concerning local fishermen.
Vessels: F/V Anthony G, F/V Heather G

Tim Jones

Captain Tim Jones has been a commercial fisherman for over 30 years. He currently offloads his catch in both San Diego and Hawaii. His longline boat, the Gutsy Lady 4, brings in opah, tuna, swordfish and other Eastern Pacific pelagic species. An advocate for responsible fishing practices and matters concerning U.S. fishermen, he also serves on the board of the California Pelagic Fisheries Association.
Vessel: F/V Gutsy Lady

Kelly Fukushima

Kelly Fukushima has been fishing commercially for over 20 years, responsibly harvesting species from swordfish to crab. His boat, Three Boys, is a tribute to his three sons, and his entire family is involved in the fishing business. Kelly is a passionate advocate for San Diego’s commercial fishing industry, working to keep regulations within reason and committed to maintaining thriving fishing families, businesses and coastal communities that depend on local seafood.
Vessel: F/V Three Boys

Staff picks

The Fish

The Food

The Fishery

The Science

Opah are beautiful fish about the size of a car tire, also known as moonfish. Averaging around 100 pounds and 3 feet long when they land at the docks, these fish are silver with pink scales, white spots, red mouths and fins, and large, gold-rimmed eyes.

Opah are the first fish discovered to have a warm heart, meaning they can circulate heated blood throughout their body. This physiological adaptation and their habit of using their pectoral fins to swim rather than their tail is linked to a culinary distinction – creating one fish with many types of meat. Opah have seven distinct cuts that range from sashimi-quality top loin to dark, lean flanks that could pass for beef or pork.

Shop opah cuts at Catalina Offshore Products

Massive Opah breakdown

Meet Tommy Gomes

Previously with Catalina Offshore Products, Tommy Gomes, aka, Tommy the Fishmonger® is a culinary coach and advocate for local and sustainable seafood. His pioneering approach to Pacific opah, as illustrated in the video above, opened a culinary market for several edible parts of the fish that are typically discarded. This played a key role in Catalina Offshore’s work with NOAA fisheries in broadening the appeal of opah, reducing waste and increasing the value of San Diego fisheries.

Staff picks

The Fish

The Food

The Fishery

The Science

We’re divers first

Catalina Offshore Products surfaced in the late ‘70s when owner Dave Rudie spent his days diving for sea urchins and seaweed in the kelp beds of Catalina Island and selling his harvest off his boat. Today we are celebrated as one of Southern California’s premier purveyors of fresh and frozen seafood. We’ve grown from our humble beginnings, but we’re still family-owned and Dave still goes “searchin’ for urchin” every chance he gets.

California gold

Back in the ‘60s, the sea urchin was declared a menace that needed to be destroyed. Urchins feed on kelp and can decimate an entire kelp forest in record time. Kelp companies worked to eradicate the pests until the formation California’s commercial sea urchin fishery in the early ‘70s. Unregulated at the time, the new fishery sparked a “gold rush” by hundreds of fishermen hoping to crack into a burgeoning culinary market. By the mid-’80s, uni had put Catalina Offshore Products on the map and it remains one of the world’s finest delicacies!

Fish know no boundaries

Our strategic location in “America’s Finest City,” just a few hours’ drive from Baja California, gives us direct access to a bounty of seafood from the U.S. West Coast and both sides of the Baja Peninsula. Life is slower in Baja. Much of the fishing is still done by fishing villages, or cooperativos, using traditional hand lines and low-impact nets from day boats, or pangas. Our longstanding relationships in this region enable us to provide a world of fish not widely available beyond San Diego.

Creating a sustainable legacy

Our reputation as a trusted seafood source allows for unique collaborative opportunities. In 2019 we teamed up with NOAA Fisheries and local fishermen and chefs on an initiative to celebrate the full culinary potential of San Diego’s seafood. Our mission – to increase the value of landed catch by broadening your seafood palate. Opah, an incidental catch that wasn’t getting used to its fullest, inspired chefs to think outside the center cut fillet. 

Opah Makes A Splash

Opah are colorful, delicious fish that are making waves in both the culinary and scientific worlds, with San Diego serving as the center of the action.

Explore this page to discover more about this catch and our culinary engineering approach to it!

More About Opah

The Fish

The Food

The Fishery

The Science

Ingredients: Jalapenos, Onions, Tomatillos, Water, Safflower Oil, Lime Juice, Organic Apple Cider Vinegar, Serrano Peppers, Kosher Salt, Garlic

About Cien Chiles

Based in San Diego, Cien Chiles was born of Chef Maria Covarrubias’ passion for cooking for others since she was a child a Mexico. Over time her love became the main ingredient for something bold, spicy, and new – honest fixins that are equal parts innovative and timeless. Today, her biggest pride is to infuse her authentic background into each meaningful bottle. All with the purpose to connect with people while bringing memories to life. In her own words, “Chiles are my Love language.”

Albacore offers a rich yet mild flavor profile and desirable texture that’s firm like other tunas but less so than Ahi. Harvested from the cold waters of the Pacific Northwest, this albacore boasts a higher fat content than Ahi or our local albacore/tombo. Its richer taste and melt-in-your mouth texture that makes it an excellent less expensive alternative to bluefin toro.

Suitable for a variety of preparation methods both cooked and raw, this catch is idea for sashimi, sushi, crudo, confit or searing in a skillet or on the grill. When cooked, its pink meat turns white and provides dense texture with large, moist flakes.

Please note that this product is sold by the piece and each piece is approximately 1.1 lbs.

The Fishery

Our sashimi grade albacore is harvested from the U.S. Northern Pacific at “the cold-water edge,” where the warm tropical water meets cold arctic currents. “Surface Catch” out of these areas produces some of the highest oil content albacore tuna in the world. Fish are brought aboard the vessel live, immediately bled and Frozen at Sea (FAS) by being placed in blast freezers within minutes of being caught. In the blast, heat is quickly extracted, and the core temperature of the whole fish is pulled down to a minimum of – 20° F. Stringent handling and rapid freezing guarantee this product is of the highest sashimi-grade quality.

Sustainability

This particular sashimi grade Pacific albacore is certified to the MSC Fisheries Standard, a science-based set of requirements for sustainable fishing.

The Conservation Benefits of Deep-Set Fishing

At Catalina Offshore Products, sustainability isn’t just a buzzword—it’s a commitment. As a small family-owned company, we pride ourselves on sourcing seafood using methods that protect marine ecosystems and ensure future generations can continue to enjoy the bounty of the ocean. One of the most innovative approaches we support is deep-set buoy fishing, which our skilled fishermen use to bring in today’s fresh catch of swordfish. This method offers numerous environmental benefits while also highest product to your table.

What is Deep-Set Fishing?

Deep-set fishing is an innovative method that couples science with artisanal hook-and-line techniques. Using deep-set buoy gear, this method targets specific species based on their movements, making it a more sustainable approach. For example, swordfish, opah, tuna, and other marketable species make up more than 90% of the catch when this technique is employed.

The deep-set buoy system uses floating strike indicators that signal when a fish is on the line, allowing fishermen to act quickly. This precision makes deep-set fishing one of the best methods for reducing bycatch—those unintended species caught during fishing—and for minimizing the impact on the surrounding marine life.

How Deep-Set Fishing Protects Marine Life

One of the standout features of deep-set buoy gear is its low environmental impact. Because the method targets specific fish like swordfish, it minimizes harm to other marine species.

By giving fishermen real-time notifications through the buoy strike indicators, deep-set fishing reduces the time a fish spends on the line. This allows for rapid processing of swordfish and, more importantly, the immediate live release of any bycatch. Unlike other methods, such as longlines that can drift unattended for miles, deep-set fishing offers a hands-on, sustainable alternative that keeps our oceans healthier.

Why Deep-Set Fishing is the Future of Sustainable Seafood

Understanding where your seafood comes from and how it’s caught is a critical step toward promoting conservation. Deep-set fishing is an essential part of the solution for sustainable seafood, as it reduces bycatch, helps protect endangered species, and ensures the long-term health of marine ecosystems.

For customers, this means that every swordfish or piece of seafood purchased from Catalina Offshore Products comes with the peace of mind that you’re supporting a responsible and eco-friendly fishing practice. By choosing seafood caught through sustainable methods, you’re actively contributing to ocean conservation efforts.

Catalina Offshore Products’ Commitment to Sustainability

At Catalina Offshore Products, we work closely with fishermen who use deep-set fishing techniques, ensuring the highest quality product while also upholding our commitment to the environment.

We believe that this personal touch, combined with an eco-conscious mindset, is what makes us one of the top small family-owned companies in the U.S. to support sustainable fishing. Our commitment goes beyond just business—it’s about taking care of the oceans that provide for us.

A Real-World Example: Today’s Catch

Today, one of our fishermen landed a beautiful swordfish using this deep-set buoy gear. Hand-reeled and delivered to market faster than ever, this swordfish represents the future of sustainable fishing. It showcases the benefits of deep-set fishing in action—minimal bycatch, reduced environmental impact, and the freshest quality you can find.

When you purchase seafood from Catalina Offshore Products, you’re not just buying fish—you’re supporting a long-term vision of sustainability and conservation.

Conclusion

At Catalina Offshore Products, our dedication to sustainable fishing practices is at the heart of everything we do. Through innovative methods like deep-set buoy fishing, we ensure that the seafood you enjoy is not only of the highest quality but is also sourced responsibly. Together, we can make a difference—one sustainable catch at a time.

Support sustainability. Choose Catalina Offshore Products.

Photo Credits: @andrewhemstreet1
@hemstreetfisheries 

With only a few shopping days left before Santa comes to town, it’s time to get serious about checking off your gift list. Catalina Offshore Products offer a variety of gourmet goods for the foodie in your life!

Gourmet Goods Like Tinned Fish

Tinned fish is trending big time right now. It’s delicious, good for your health, and harks back to simpler times. It’s also a convenient food because it’s self-contained! Many tins are downright collectible due to their vintage-inspired, whimsical, or colorful labels. In our San Diego fish market we carry options from Jose Gourmet, Conservas de Cambados, Wildfish Cannery, and more. For the true “afishionado,” put a few different tins in a basket and pair with a bottle of wine. The ultimate seacuterie board awaits!

Sushi Supplies

Thanks to our wide range of high-quality sashimi grade fish, Catalina Offshore has long been a destination for sushi lovers. Additionally, you can find just about everything a person needs to make sushi at home, from rice, seasonings, sauces, and garnishes to nori (seaweed paper) and bamboo rolling mats. Can’t decide? Go for our pre-made sushi kit which includes the essentials. Add in a gift card so your recipient can choose their own fish!

Small Batch Stocking Stuffers

Sneak a taste of the West Coast into someone’s stocking with one of our artisanal pantry items. From San Diego, you’ll find Cien Chiles and Blaze 619 hot sauces, Wynn’s Kitchen Sate Asian Chili Sauce, Deliz Macha Sauce, Salt Farm salts, Rub It In spice blends, and Daybreak Seaweed Co. Golden State Seasoning. From Northern California we love If & When Preserved Meyer Lemon Paste, which is sustainably made from whole imperfect lemons. From the Pacific Northwest, look to Barnacle Foods’ Bullwhip Serrano Hot Sauce and Everything Seasoning, both of which are crafted with regenerative Alaskan bull kelp. All of these items are delicious on all kinds of fish dishes!

If you’re a seafood lover who has never tried abalone, you’re missing out! Abalone provides the subtle sweetness of scallops, the brininess of a clam, with a buttery finish. Its texture is pleasantly chewy, similar to calamari. 

Many of our customers avoid abalone because they don’t know how to prepare it, or they believe it is endangered and shouldn’t be eaten. In this blog post we will share some tips for sourcing responsibly harvested abalone, and how to prepare abalone.  

What Is Abalone?

Scientifically speaking, abalone is a mollusk belonging to the haliotidae family. It’s also a gastropod, or univalve, in that it has one shell versus two, like clams or oysters, which are bivalves. More simply, it’s a sea snail – let’s eat!

What Makes Abalone So Special?

Abalone has been long sought after for its iridescent mother-of-pearl shell and delicious meat.

Once upon a time, several species of abalone proliferated the California coast. However, by the late 1900s, numbers had greatly declined. Overfishing, disease, and a series of environmental disasters ultimately led California to ban commercial fishing of abalone. (Recreational diving was also banned but is currently allowed north of San Francisco from April to November, with restrictions.) 

Today, restoration programs are helping wild abalone to make a comeback, while sustainable aquaculture provides a responsible alternative for sourcing this shellfish. At Catalina Offshore Products, we offer live green abalone and red abalone meat and steaks from Baja-based abalone farms.

How To Prepare Live Abalone

Every great seafood chef knows how to prepare abalone – and you can too! If starting with live abalone, clean it by removing the meat from the shell. You’ll need an oyster shucker, or similar blunt tool, and a towel to hold the abalone in place while also protecting your hands (similar to shucking an oyster). We suggest putting abalone in the freezer for 15-20 minutes before you begin as cold temperatures make them less mobile. 

Wedge the shucker between the abalone and its shell. Firmly, but gently, work along the shell until the connective muscle detaches. Slide the abalone meat out of shell. All of the meat is edible, but most people prefer to cut off the guts as well as trim the tough pointed end and frilly black edges.

Coat abalone with kosher salt, then use the towel to scrub and clean the meat. At this point you may slice the abalone into pieces and enjoy it raw or cooked. However, because abalone meat can be tough, many chefs suggest tenderizing it first. 

How To Prepare Tenderized Abalone

To tenderize abalone, use the flat (non-spiked) side of a meat tenderizer or mallet. Place the abalone in a plastic bag to protect it from being cut. As you pound the abalone, check its texture every once in a while. It will feel noticeably softer when you touch it. 

How To Prepare Abalone For Sushi

The taste of abalone is quite mild, similar to scallops, so be careful not to overpower it with bold flavors. Serve it chilled with a spritz of lemon or lime and a bit of ponzu, or a drizzle of olive oil. You don’t need much to make this seafood shine in its pure, raw form! 

How To Cook Abalone

One of the most popular culinary approaches to cleaned, tenderized abalone meat is to fry it with a little butter for just a couple of minutes on each side. You can also dust it with a bit seasoned flour first to lend some additional flavor. Another option is to bread it, slice it and sauté it. Finish with a squeeze of lemon juice and pair with a crisp white wine! Know you know how to prepare abalone, making you that much closer to a greater seafood chef.