If you’ve been searching for fresh California halibut, Baja halibut, or sustainable wild-caught halibut near you, this week’s Featured Fish of the Week at Catalina Offshore Products is one you don’t want to miss.

Halibut is one of those fish people come back for again and again. It’s clean tasting, versatile, and proudly wild-caught from the Pacific. But customers often ask us:

What’s the difference between California halibut and Baja halibut? Is it sustainable? When is it in season? And how should I cook it?

Let’s walk through it in plain terms.

California Halibut – A True West Coast Favorite

California Halibut (Paralichthys californicus) is native to the Pacific Coast, ranging from Washington down through Southern California and into Northern Baja.

Where Is California Halibut Caught?

Most California halibut is:

• Wild-caught off the Southern California coast
• Harvested from sandy ocean bottoms, bays, and near kelp beds
• Caught by hook-and-line or small boat commercial fisheries

It’s a local fish with strong West Coast roots.

Wild or Farmed?

California halibut is almost entirely wild-caught. Unlike many white fish in the market, it is not commonly farm-raised. When you buy fresh halibut from Catalina Offshore Products, you’re getting wild Pacific fish.

Is It Seasonal?

Yes. Peak California halibut season typically runs from spring through early fall. Warmer water brings them into shallower coastal areas, which improves availability and quality.

How Abundant Is It?

California halibut fisheries operate under strict U.S. management practices, including:

• Catch limits
• Minimum size requirements
• Seasonal closures
• Ongoing stock assessments

Under U.S. fishing regulations, California halibut is considered a responsibly managed and sustainable seafood choice, helping prevent overfishing and protect long-term populations.

Baja Halibut – Same Quality, Different Waters

Baja halibut comes from the coastal waters of Baja California, Mexico, often just south of U.S. fishing zones.

In many cases, it is the same species or a closely related halibut, simply harvested farther south.

Where Is Baja Halibut Fished?

• Pacific waters off Baja California
• Nearshore sandy bottoms
• Coastal commercial fisheries

Wild or Farmed?

Like its California counterpart, Baja halibut is wild-caught, not farmed.

Is It Seasonal?

Baja’s slightly warmer waters can extend availability a bit longer than Northern waters, helping maintain steady supply during seasonal transitions.

Sustainability

When responsibly sourced, Baja halibut can also be a sustainable seafood option. At Catalina Offshore Products, we work with trusted suppliers who follow responsible harvesting practices that align with preventing overfishing and protecting marine ecosystems.

California vs. Baja Halibut – What’s the Real Difference?

For most customers, the difference comes down to origin and fishery management, not flavor.

In the kitchen, most people won’t taste a major difference. Both offer the same clean flavor and beautiful white fillet that halibut lovers expect.

What Does Halibut Taste Like?

If you’ve never tried halibut, here’s what to expect:

• Mild, clean flavor
• Slight natural sweetness
• Firm yet tender white flesh
• Large flakes when cooked
• Low oil content

It’s less buttery than sea bass and firmer than cod. Compared to tilapia, halibut has a cleaner, more premium flavor and texture. Compared to salmon, it’s leaner and lighter.

That balance is exactly why customers love buying fresh halibut from Catalina Offshore Products. It works for almost everyone at the table.

Best Ways to Cook California and Baja Halibut

Halibut is versatile, but because it’s lean, simple cooking is best.

Pan-Seared Halibut

A hot pan, olive oil, salt, and pepper. Finish with lemon and fresh herbs. The outside crisps slightly while the inside stays tender.

Grilled Halibut

Brush lightly with oil and grill over medium heat. Pair with citrus salsa or herb butter.

Baked Halibut with White Wine

Garlic, capers, and a splash of dry white wine. Roast until just flaky. It’s light but satisfying.

Halibut Tacos

Grilled halibut, shredded cabbage, lime crema, fresh salsa. Clean and bright.

Best Pairings

• Sauvignon Blanc
• Chardonnay
• Fresh dill, parsley, or basil
• Grilled vegetables
• Citrus-based sauces

Why Halibut Is One of the Most Popular Wild-Caught Fish

People love halibut because it checks all the boxes:

• Wild-caught Pacific fish
• Mild flavor for the whole family
• Lean, high-quality protein
• Sustainable under U.S. fishing practices
• Versatile for grilling, baking, or searing

When customers search for sustainable halibut delivery, fresh Pacific halibut online, or wild-caught halibut near me, they’re usually looking for a fish that’s dependable, healthy, and responsibly sourced.

That’s exactly what we provide.

Sustainability Matters at Catalina Offshore Products

At Catalina Offshore Products, we take sustainable seafood seriously.

We support:

• Responsible fishing practices
• U.S.-managed fisheries with strict oversight
• Seasonal awareness
• Partnerships with trusted fishermen
• Long-term ocean health

Our mission is simple. We want future families to enjoy fishing these same waters without draining the resource. By prioritizing sustainably harvested California halibut and Baja halibut, we help protect fish populations and marine ecosystems for the next generation.

Sustainability isn’t just a trend for us. It’s how we protect the ocean and the fishing communities that depend on it.

Order Fresh California and Baja Halibut at Catalinaop.com

If you’re looking for:

• Fresh California halibut for sale
• Baja halibut fillets
• Wild-caught sustainable seafood
• Premium Pacific halibut delivery
• Trusted seafood market online

Catalina Offshore Products offers responsibly sourced halibut you can feel good about serving.

This week’s Featured Fish of the Week is more than just a great dinner option. It’s a reminder that fresh, sustainable, wild-caught seafood can still be enjoyed without compromising the future of our oceans.

Explore our halibut selection at Catalinaop.com and taste the difference quality and responsible fishing make.

Coastal Harbor’s Smoked Nova Atlantic Salmon is a masterclass in seafood tradition, crafted for those who appreciate the finer nuances of cold-smoked artistry. Each fillet begins with premium Atlantic salmon, hand-selected and meticulously trimmed to be completely skinless. This careful preparation ensures a uniform, silky texture that melts in your mouth, making it as effortless to serve as it is to enjoy.

The secret to its deep, sophisticated flavor lies in our traditional open-fire smokehouse. Unlike mass-produced alternatives, our salmon is naturally smoked over smoldering oak logs, allowing the cool smoke to gently permeate the meat. This time-honored process imparts a refined, subtle smokiness that enhances, rather than overpowers, the salmon’s natural sweetness and rich, buttery profile.

LOBSTER FAQS

But I thought lobsters were going for $8/lb to consumer?

Wrong! The California Spiny Lobster COMMERCIAL Fishing season opened on Wednesday, October 1st with a price of $7 – $10/lb from fishermen to wholesalers.
We have not paid lower than $9.00/lb to our fishermen and have the landing receipts with the Dept of Fish and Wildlife to prove it!

What is a lobster wholesaler?

Good question! Lobster wholesalers are companies (like Catalina) that go to the docks or have lobster delivered from local fishermen to us.
We sell direct to other seafood companies both locally and globally .
Luckily for our customers, we also just so happen to have a retail market that sells straight to the consumer!

WAIT! I thought China wasn’t buying lobsters this year?

Incorrect! The market opened much lower due to Australia selling to China after 6 years of a trade disagreement.
Australia started selling lobsters to China in December of 2024, so we have been planning for this all year.
We have a solid relationship with our broker and our buyers in China and are thrilled they are still choosing to buy from Catalina.
We also have a 20% tariff that gets passed to us — which Australia and Mexico (our 2 biggest export competitors) don’t have — but we continue to sell and at least break even on our overhead costs .
This week alone, Catalina Offshore shipped 2,500 lbs of lobsters to China .

What are the overhead expenses for lobster season?

Basic Requirements:

Lobsters require a special kind of attention. Upon arrival, all lobsters are:

• Measured,
• Sorted for strength, missing legs, and overall health
• Then placed in live tanks.

Live tanks require daily chemical checks like:

• Salinity
• Nitrates
• Nitrites
• Ammonia

This is done by Dillan Strangman, a UCSD graduate with a major in Biomechanical Engineering .

China Shipping – Overhead of $5–$10/lb

Once all levels are measured, we decide which tank to ship from to both Mainland China and Hong Kong.

Lobster pack-outs require 24–48 hours of preplanning, including:

• Health certificates
• Proof of LEGAL purchase with CA Dept of Fish and Wildlife
• Box prepping
• Broker communication
• Buyer approval

Then comes the crazy part, the pack out!

• We drop tank temperature to make lobsters sleepy
• A crew of 8–10 people pulls, sorts, tallies, packages, ices, and stacks the lobsters
• The driver heads off on a 6-hour roundtrip to LAX

Local delivery, wholesale and retail – Overhead of $3–$10/lb

We market our lobsters to:

• Local restaurants
• Other wholesalers
• Direct retail customers

Preferred shipping:

• Plane
• Also by truck locally and up the coast

Shipping includes:

• Specialty styro boxes
• Excelsior, ice packaging, labeling
• Plus a crew to pack out!

Our favorite sale is through the retail market, where we can get lobsters in front of the general public who may not know all the ins and outs of California Spiny’s .

If it costs so much overhead then how will you make money this season?

We probably won’t! That’s just business for you.

Our goal is to continue to buy from our fishermen so they can support their families and we can support ours .

Failure isn’t an option. The families behind:

• Catalina Offshore
• San Diego Seafood
• QS Beef

…have over 50 families relying on us to stay in business through the toughest times .

We appreciate the community and our ongoing customers who continue to buy!

Much appreciation and love,

The Strangman Family

Faroe Island Salmon is making waves—literally and figuratively—in kitchens, high-end restaurants, and premium grocery shelves across the world. But what makes this salmon so extraordinary compared to its counterparts from Norway, Scotland, Canada, or Alaska?

Let’s dive deep into why Faroe Island Salmon is regarded as the gold standard of salmon, how it’s raised, why it’s better for your health, what makes it uniquely flavorful, and how to prepare it like a gourmet chef.

Where Does Faroe Island Salmon Come From?

The Faroe Islands, located in the North Atlantic between Iceland and Norway, are a remote, pristine archipelago known for their untouched landscapes, cold waters, and sustainable fishing culture.

These islands are not just picturesque—they’re strategically perfect for raising world-class salmon. The ocean currents are strong, temperatures are stable year-round, and the waters are exceptionally clean and oxygen-rich.

How Is Faroe Island Salmon Farmed?

Unlike mass-market salmon farming operations, Faroe Island salmon farming is small-scale, sustainable, and humane. The salmon are raised in spacious sea pens in their natural oceanic habitat, with no antibiotics or growth hormones used at any point.

Farmers in the Faroe Islands follow some of the strictest aquaculture standards in the world, including:

• Low stocking densities (plenty of room for the salmon to swim)
• Natural feeding cycles
• Voluntary adherence to GlobalG.A.P. certification
• Eco-friendly practices that maintain the ecosystem’s integrity

This results in fish that are not only healthier and less stressed but also more flavorful and nutritionally superior.

What Makes Faroe Island Waters So Special?

Water quality is everything when it comes to fish farming. The Faroe Islands are blessed with:

Cold, clear North Atlantic water
Continuous oceanic current that mimics the salmon’s natural environment
High oxygen levels, which support muscle growth and a cleaner taste
Zero freshwater contact, reducing the risk of parasites and disease

These conditions create exceptionally firm, bright-orange salmon fillets with fine marbling and a buttery texture that melts in your mouth.

Why Do Chefs & Foodies Love It?

Faroe Island Salmon is favored by Michelin-starred chefs, sushi masters, and wellness enthusiasts alike because of:

• Rich, velvety texture
• Consistent quality and flavor year-round
• No “fishy” smell or aftertaste
• Versatility: perfect for grilling, roasting, sushi, and smoking
• High in omega-3s without the heavy metals or toxins

Nutrition Benefits of Faroe Island Salmon

Faroe Island Salmon isn’t just delicious—it’s a nutritional powerhouse. Just a 3.5 oz (100g) serving contains:

• ~2,200 mg Omega-3 Fatty Acids (EPA & DHA)
• 22–25g of high-quality protein
• Vitamin D: 75–100% of your daily value
• Vitamin B12: Essential for energy & cognitive function
• Selenium, Potassium & Antioxidants

Heart-healthy, brain-boosting, and anti-inflammatory, this salmon checks all the boxes.

Cooking Faroe Island Salmon to Perfection

Pan-seared, oven-roasted, grilled, poached, or raw—Faroe Island Salmon adapts beautifully to any cooking method. Here’s how to make it shine:

Oven-Roasted Faroe Island Salmon (Perfect Every Time)

Ingredients:

• 2 Faroe Island Salmon fillets
• 2 tbsp olive oil or melted butter
• Sea salt & cracked black pepper
• Fresh lemon juice
• Herbs: dill, parsley, or thyme

Steps:

1. Preheat oven to 400°F (200°C).
2. Pat salmon dry, season with salt, pepper, and drizzle with olive oil or butter.
3. Roast skin-side down for 12–15 minutes.
4. Finish with a squeeze of lemon and sprinkle of herbs.

Bonus: Try a miso glaze or honey garlic sauce for a restaurant-quality upgrade.

What to Pair It With?

Faroe Island Salmon pairs beautifully with:

Sides:

• Roasted asparagus
• Garlic mashed potatoes
• Quinoa pilaf
• Grilled vegetables
• Citrus avocado salad

Wines:

• Chardonnay
• Pinot Noir
• Sauvignon Blanc

Faroe Island Salmon vs. Other Types of Salmon

Conclusion? Faroe Island Salmon offers a luxury culinary experience, packed with nutrition, sustainability, and consistency that others just can’t match.

Why You’ll Love It

No toxins
High omega-3s
Ethically raised
Rich taste, no fishy odor
Easy to cook
Chef-approved

Where to Buy Faroe Island Salmon

Faroe Islands Sashimi Grade Salmon (Sake), Farmed

$43.99

Delivers flawless flavor, rich color and desirable fat content

• Sashimi / Sushi Grade
• Frozen
• Mild flavor, moderately firm flesh, deliciously rich texture
• Equally popular for raw and cooked preparations

Size: 1lb

Buy Now

SKU: WC-SUF-0022

Category: All Seafood, Salmon, Sashimi Quality

Tags: faroe island salmon, salmon, sashimi, sushi

Final Thoughts

If you’re looking for a salmon that goes beyond the average fillet—one that’s pure, flavorful, responsibly raised, and nutrient-rich—Faroe Island Salmon is your answer. Whether you’re meal-prepping for the week or crafting a gourmet dinner, it’s the top-tier choice for taste and wellness.

Discover the World of Japanese Sake & Pair It Like a Pro with Fresh Seafood

Japan’s iconic rice wine, sake, is a drink steeped in tradition, craftsmanship, and delicate complexity. Whether you’re new to sake or a connoisseur, understanding the varieties of sake and how they pair with food — especially fresh seafood — can elevate your culinary experience.

In this guide, we’ll explore the types of sake we carry, what makes each one unique, and how to pair them like a seasoned sommelier.

What Are the Main Types of Sake?

Sake is brewed with just four ingredients — rice, water, yeast, and koji mold — but the polishing ratio of the rice and fermentation techniques give birth to diverse styles and flavor profiles, including:

• Honjozo: Light, crisp, and slightly dry with added distilled alcohol to enhance aroma.
• Junmai: Pure rice sake — no added alcohol, with a richer, fuller body.
• Junmai Ginjo & Daiginjo: Premium sakes with highly polished rice, often aromatic, smooth, and refined.
• Nigori: Unfiltered, milky sake with a sweet, creamy texture.
• Yamahai: Earthier, more umami-rich style using a traditional fermentation starter.

Featured Sakes We Carry (With Pairings & Tasting Notes)

1. Sakuragawa Dry Honjozo

• Type: Honjozo
• Flavor: Crisp, clean, and dry with subtle grainy notes and hints of umami.
• Aroma: Light rice aroma, faintly herbal.
• Pairing: Excellent with grilled white fish, shrimp tempura, or sashimi. Its dryness cuts through rich seafood oils effortlessly.

2. Tsuji Zenbei Junmai with Wine Yeast

• Type: Junmai (brewed with wine yeast)
• Flavor: Unique fusion — rich umami from the rice with fruity wine-like acidity.
• Aroma: Floral with grape and pear notes.
• Pairing: Fantastic with shellfish like scallops or oysters. The acidity balances the brininess beautifully.

3. Shuho Junmai Daiginjo Cho-Karakuchi

• Type: Junmai Daiginjo (Extra Dry)
• Flavor: Exceptionally smooth, light, and extremely dry with subtle fruity tones.
• Aroma: Elegant, slightly fruity with melon and apple hints.
• Pairing: A refined match for fatty tuna, squid, or uni (sea urchin). Its dry finish enhances rich, creamy textures.

4. Nigori No Jozen Junmai Ginjo

• Type: Nigori / Junmai Ginjo
• Flavor: Creamy and slightly sweet with hints of coconut, banana, and floral rice.
• Aroma: Lush, tropical, and inviting.
• Pairing: Ideal for spicy seafood rolls, eel, or spicy tuna. The sweetness softens spicy flavors and complements savory glazes.

5. Sawahime Yamahai Junmai

• Type: Yamahai Junmai
• Flavor: Full-bodied, umami-rich with a slightly aged, earthy depth.
• Aroma: Earth, mushroom, fermented rice.
• Pairing: Best with grilled mackerel, black cod, or shellfish in miso broth. Its boldness stands up to stronger flavors.

6. Kira Kira Jozen Mizuno Gotoshi

• Type: Junmai Ginjo
• Flavor: Delicate and balanced with gentle fruity notes and soft umami.
• Aroma: Apple, lychee, and a whisper of jasmine.
• Pairing: Great with sushi platters, sea bream, or citrusy ceviche. Its elegance enhances freshness without overpowering.

Sake Pairing Tips for Seafood Lovers

• Match intensity: Light sake with light fish, bold sake with grilled or oily seafood.
• Balance spice: Use sweeter sakes like Nigori to mellow spicy seafood.
• Add contrast: Dry sakes cut through oily textures and reset the palate.

ONLINE ORDERING & SHIPPING INFO

Shipping Information:

Shipping Information:

GENERAL SEAFOOD TIPS

SUSHI, SASHIMI & RAW SHELLFISH

Catalina OP (“us”, “we”, or “our”) operates the Catalina OP website (the “Service”).

This page informs you of our policies regarding the collection, use and disclosure of Personal Information when you use our Service.

We will not use or share your information with anyone except as described in this Privacy Policy.

We use your Personal Information for providing and improving the Service. By using the Service, you agree to the collection and use of information in accordance with this policy. Unless otherwise defined in this Privacy Policy, terms used in this Privacy Policy have the same meanings as in our Terms and Conditions, accessible at https://catalinaop.com

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While using our Service, we may ask you to provide us with certain personally identifiable information that can be used to contact or identify you. Personally identifiable information (“Personal Information”) may include, but is not limited to:

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Catalina Offshore Products Wholesale

As a primary receiver of fresh fish and shellfish and one of the largest importers of fresh seafood from Baja Mexico, we specialize mainly in wild and farmed species found along the California coast and the Baja peninsula. When our company was founded nearly 40 years ago, it was based on bringing California sea urchin to the market via live product and processed uni trays. This continues to be a central item in our wholesale operation.

Today with more than 100 wholesale customers in almost all 50 states, we have earned a strong reputation for providing a wide range of first-rate seafood, much of which is responsibly harvested.

We also offer high-quality frozen products year round. Our evolving inventory continues to grow as we seek new opportunities to bring all types of fresh seafood to the domestic market. And, rest assured, our many years of shipping experience has solidified our expertise in determining the most appropriate airline or trucking arrangements in order to meet your needs.

To learn more about wholesale opportunities, please contact our wholesale seafood specialists at (619) 297-9797 or fill out our wholesale contact form.

SHIPPING & DELIVERY DATES

CHEF QUALITY PREMIUM SEAFOOD…DELIVERED!

All orders have a $50 minimum.
Orders must be placed by 11AM PST for Next Day Delivery.

Eligible orders may choose Next Day Delivery or other advance date within our 3-day window. We recommend choosing a delivery date at least one day before you plan to enjoy your seafood. This is especially true if you are shipping frozen items, as it will allow you enough time to properly defrost them.

We ship overnight to deliver on Tuesdays, Wednesdays, Thursdays, Fridays, and Saturdays*. We do not deliver on Sundays, Mondays, holidays, or the day following a holiday.

Please note that that many rural zip codes do not accept Saturday delivery. We will notify you if we are unable to complete your order due to this reason.

SHIPPING RATES

Within California – Free Shipping with $200 minimum order* (Some suburbs are not included).

All other US orders – Free Shipping with $300 minimum order*

*Excludes Saturday delivery

The following flat shipping rates will apply to orders that do not qualify for free shipping:

• $15.00 – Southern California
• $25.00 – Northern California
• $50.00 – everywhere else (U.S.)

Saturday Delivery

A $25 UPS surcharge will be added on any order that selects Saturday delivery.

Delivery Delays and Second Delivery Attempts

Due to such things as inclement weather affecting transit hubs or destination points, or challenges related to current events (such as the pandemic), UPS cannot guarantee a specific delivery time. Some overnight shipments will be delivered earlier in the day while others may be delivered in the evening.

If you require a signature or security check (i.e. gated entry) and are not present at time of delivery, UPS may not make a second delivery attempt. Should your delivery be unsuccessful due to requirement of a signature, we will be unable to provide a refund.

Be advised that any order over $500 requires a signature upon delivery. If you are unable to be present at the time of delivery, it is your responsibility to make alternate arrangements (i.e. make sure someone is home, have your shipment delivered to a neighbor, etc.). Should your delivery be unsuccessful due to requirement of a signature, we will be unable to provide a refund.

SHIPPING CARRIER INFORMATION

UPS Express Overnight Home Delivery Services (Southern CA residents, through Periship)

UPS Express Standard Overnight (USA residents, through PeriShip)

SHIPPING LOCATIONS & PACKAGING

PROBLEMS WITH YOUR PACKAGE

Please refer to our return policy. You may contact us here. To help us process your inquiry, please provide any photos and allow 48 hours before follow-up.

DELIVERY SPEED

We currently ship within the United States, including Alaska and Hawaii, and accept credit cards from the United States.

Although we ship overnight to arrive next day, there may be weather events or shipping delays that are out of our control. For this reason, we pack our products in insulated packaging with gel ice and/or dry ice to withstand 24-48 hours in transit (depending on the final destination).

Our seafood is available for U.S. delivery Tuesday – Saturday. If you are unable to select a preferred delivery date at check out, it is either because it is outside of our three-day shipping window; is a Sunday, Monday or holiday; or your zip code does not qualify for Saturday delivery.

The deadline to place an order for Next Day Delivery is 11 a.m. PST. Delivery will occur by 8 p.m. or earlier in most residential time zones. The delivery commitment for business addresses and rural areas is by 5 p.m.

We will contact you if a specific product you ordered becomes out of stock, or if it comes to our attention that your order will not arrive as planned. You are able to request the specific day you wish to receive your order; however, we cannot control the time at which it arrives.

Please note that UPS Priority to certain rural locations is 8:00PM.

Please note that UPS and Catalina Offshore assume no liability for loss, damage, delay, mis-delivery or non-delivery due to causes beyond either party’s reasonable control.

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.