California Seafood

Santa Barbara Rock Crab claws are caught by hard-working fishermen who harvest them from coastal waters stretching from Point Conception to Ventura, and primarily focus on the fishing grounds at the Santa Barbara Channel Islands. Fresh, salty, and sweet, these crab claws are a local Santa Barbara delicacy. 

• Wild Caught, Santa Barbara
• Sold per pound

These Black Mussels are locally farmed offshore in Santa Barbara and are known for their fantastic flavor. Black Mussels are excellent steamed with white wine or tomato sauce or added to any seafood pasta. 

Our world-renown Sea Urchins are hand-harvested by our very own Commercial Divers from the Santa Barbara Channel Islands, 22 miles off the coast of our harbor. Because of its unique warm and cold swirling currents, the waters in the Santa Barbara Channel are known as one of the best regions in the world for sea urchin. Sea urchin is great raw by itself, or as a spread on toast or vegetables, or in pasta. These live sea urchin are filled with fresh uni, perfect for sushi or a sweet addition to any sauce. Our Local Sea Urchin have a bright gold, yellow, or orange color; firm buttery texture; fresh salty ocean scent; and with a sweet buttery taste. 

This product is not always available to ship right away because our divers are not always able to access the premium fishing grounds due to unfavorable weather conditions.

Opah, also known as Moonfish, is prized for its vibrant color and versatile flavor.  Its flesh is meaty yet tender, with a rich taste often compared to a cross between tuna and swordfish.  Opah holds up beautifully on the grill or in the pan, making it a favorite for chefs and home cooks alike.

• Wild, Fiji
• Skin On
• Pricing per Pound

Black Cod is a deep-water fish known for its high oil content and rich, delicious flavor. It is a moist and delicate fish with a distinctive sweet flavor. It is a very forgiving fish that can be cooked on the grill, pan-seared, broiled, or baked. We have taken out the hassle of preparing this favorite recipe!

Our Miso Marinated Black Cod is prepared in-house using a mixture of Sake, Mirin, Miso Paste, Sugar, Roasted Sesame Seeds, and Green Onion. This famous recipe has become a favorite for those who enjoy Local Black Cod, and sure to be your new favorite dish. Simply cook this Pre-Marinated Miso Black Cod and enjoy!

• Wild, Local
  
• Small Fillets, Skin On
• Pricing per pound

Santa Barbara Halibut is mild, flaky, and slightly sweet. This wild-caught white fish is a favorite for seafood and non-seafood lovers alike. Simple, light seasoning goes best with this fish as to not mask its natural flavor.

• Skin Off
• Pricing Per Pound
• Wild Caught, Santa Barbara

We're thrilled to offer locally harpooned swordfish, freshly landed and ready now at Santa Barbara Fish Market.  

This premium California swordfish is prized for its mild, slightly sweet flavor and striking pink-orange flesh (which turns a creamy beige when cooked).  Perfect for grilling, searing, or baking, our sustainably caught swordfish is a must-try for seafood lovers seeking the freshest local catch.  

Fresh, local, and expertly harvested - don't miss the opportunity to enjoy the best swordfish at its peak!

Known worldwide as the King of Tunas, Bluefin is prized for its rich flavor, meaty texture, and large, tender flakes.  With its exceptionally high fat content, this premium fish is perfect for sushi and sashimi, and also stand out beautifully when lightly seared or grilled.  

• Wild, San Diego
• Skin On, Blood Line Out
• Premium Grade
• Price per pound

Our house-smoked Santa Barbara Black Cod is a culinary delight that showcases the exquisite flavors of this exceptional fish. Santa Barbara Black Cod is a species prized for its rich, buttery taste and delicate, flaky texture. When smoked, it transforms into a masterpiece of flavor and aroma. Our Smoked Black Cod is prepared at our NEW Goleta Restaurant by the amazing Chef Paul Osborne. 

• Wild Caught, Santa Barbara
• Smoked in house
• Sold per 8oz

Black Cod is a deep-water white fish known for its high oil content and rich, delicious flavor. Black Cod, also known as Sablefish, is a moist and delicate fish with a distinctive sweet flavor. 

It is a very forgiving fish that can be cooked broiled, pan-roasted, or baked. Black Cod is an excellent source of protein, essential fatty acids, and a wide variety of vitamins and minerals. 

• Skin On, Fillet
• Pricing per pound
• Wild Caught, Morro Bay CA

Locally harvested Grassy Bar Oysters present a unique flavor profile influenced by the salinity and ecology of the waters that flow in and out of Morro Bay. A Grassy Bar Oyster hits the palate with a strong, briny flavor of salt and the ocean followed by the unmistakable freshness of garden cucumber and a lingering wet-river-stone minerality. We think they are best enjoyed with just a squeeze of lemon. 

• Sold by the each 
• Morro Bay, USA

Thresher Shark has a firm, meaty fillets, and mild flavor. Fantastic for the grill or use for fish tacos, Thresher Shark fillet has grown exponentially more popular in recent years and is brought to us as bycatch from Halibut  and Seabass fishermen.

• Skin Off
• Wild Caught, Santa Barbara
• Price per pound

Our local Channel Island caught Vermilion Rockfish is celebrated for its exquisite taste and flaky white flesh. The flavor profile of Vermilion Rockfish offers a mild and sweet taste, making it an excellent choice for seafood lovers of all palates. Its versatility in the kitchen shines through various cooking methods, such as grilling, baking, frying, or even as the star ingredient in fish tacos, ceviches or chowder.

This delectable fish is not only cherished for its culinary attributes but also for its sustainability. Many Pacific Rockfish populations are carefully managed to ensure their long-term health, making it a responsible and eco-conscious choice for those who care about the well-being of our oceans.

All our whole is scaled and gutted to order. 

• Wild, San Miguel Channel Islands, CA
• Rod and Reel caught 
• Pricing per Whole Fish, size options available

Black Cod is a deep water white fish known for its high oil content and rich, delicious flavor. Black Cod, also known as Sablefish or Butterfish, is not actually a type of cod at all but has a similar taste and appearance of cod. Black cod is a moist and delicate fish with a distinctive sweet flavor.  It is a very forgiving fish that can be cooked on the grill, broiled or baked. There are many ways to prepare Black Cod but it is commonly prepared with miso, a fermented soybean paste, which is used as a marinade or a glaze on the fish before being baked. Black cod is an excellent source of protein, essential fatty acids, and a wide variety of vitamins and minerals. 

• Skin On
• Wild Caught, Santa Barbara
• Pricing per pound
• Frozen 1lb. Vacuum Packed Portions

Local Spiny Lobster Season is open October to March 

California Spiny Lobster, the most sought-after lobster globally (more so than its infamous Maine cousin), is caught from Baja to Point Conception - making the South Coast the northernmost stretch at which the tasty bug is found. Spiny Lobster has a full-bodied flavor that is subtly salty and sweet. These lobsters are great boiled, steamed or grilled. Unlike the Maine Lobster, our Local Spiny Lobster does not have claws, and the tail meat is sweeter than that of its Maine counterpart. Demand for the California Spiny Lobster pushes up the price and makes it a little more of a luxury than other shellfish, but one that is worth it. Our local Spiny Lobster season goes from October through mid-March, so make sure to catch them while their in stock. 

• Wild Caught, Santa Barbara
• Sold by the each
• Size range 1.25-1.75lbs

Cooking wise, they are better rare than overcooked. Cook just under a boil. Cooking a full boil renders out fat and meat will lose its flavor. Also, while boiling is the more traditional way you will come out with a better texture with a two part process. After 2 to 3 minutes in the water, remove the lobster and split down the middle. Butter the meat and finish cooking under the broiler or on the BBQ grill. Keep a close watch as the meat will burn quickly. This gives a much better texture and you also have the chance to season the meat as you cook

.