Ahi is the Hawaiian name for yellowfin tuna. This delicacy has a firm, meaty texture with a color that ranges from pink in younger fish to a deep, burgundy red in older and bigger fish. Fillets cut from larger fish have a higher fat content, preferable for grilling.This fish is common in the Pacific and is caught (more…)


Anchovies might well be called the Rodney Dangerfield of fish: they get no respect. This fish has been used in more jokes than a rubber chicken, but in reality its history dates back thousands of years and has influenced diets from the Mediterranean to the Asia and back again. Why? Because it has that (more…)


The first time I saw someone wearing a T-shirt that said, “Keep Clam and Carry On” I thought it was either a dyslexic printer or a pitiful attempt at humor. Seems it was neither, for I soon discovered that this humble bivalve mollusk had more going for it than a billionaire’s only child. (more…)

Cod, Alaskan

The Alaskan Cod is a white fish also known as “Pacific cod” and is related to the Atlantic Cod, though it’s hard to imagine the two groups ever meeting at reunions. Prized for its mild flavor and a firm yet flaky texture, this catch often ends up as fish and chips. (more…)

Cod, Black

The black cod is unrelated to the wildly popular Alaskan cod, and is sold in the US under the only name allowed by the FDA, “sablefish.” It goes by numerous other names in other countries, which implies this fish is on the run from authorities and is trying to lay low for a while. (more…)

Crab, Dungeness

Who among us has not stopped to consider how something so hilarious to look at right in the eye could taste so darn good? In the early days of drug experimentation, crab acolytes would look deeply into the two beady eyes of the Dungeness crab in search of life’s meaning, only to feel the business end of one or both of their powerful claws gripping one or both of their nostrils. (more…)


Good flounder comes from everywhere but California, at least that’s the popular notion. To the unlucky and uninformed fisherman who snags an arrowtooth flounder, he’ll be rewarded with an inedible mush for this flounder has an enzyme that makes the meat inedible when cooked. Even fish families have relatives that are bad to the bone. (more…)

Halibut, Northern

The Pacific halibut is one of the great successes in creating a sustainable catch while still keeping commercial fishermen in the game. This flatfish can reach weights up to 500 pounds and it’s mild, sweet and flaky meat can be stored for long periods of time, all of which combine to make it a favorite of (more…)


Lingcod is a curious name for a fish that’s neither a Ling nor a Cod, but since it’s found only in the western US, Canada and Alaska, we’ve got no one to blame but ourselves, although many suspect it was an Out of Towner that named it. (more…)


Some fish are cool to look at because they’re sleek and sexy while others look like freaks of nature. I don’t want to mention any names about the latter (flounder), but the former has some very sexy examples, one being Ono. (more…)


Demand for Opah has risen greatly since the marketing department for Hawaii decided sometime in the mid-1980s that they’d use this overlooked fish in a marketing campaign. Before then, (waaay before) the fish was a symbol of good luck and was given a gesture of goodwill between sailors and fisherman. Most of that goodwill was probably short-lived since Opah is found in the tropics and didn’t store well in desk (more…)


Although Jonathan Swift is credited with saying, “It was a bold man who ate the first oyster,” there is evidence that oyster cultivation and consumption dates back thousands of years. Perhaps archeologists found an empty beer bottle and oyster shells nestled together in a fossil? (more…)

Prawns, Gulf

Had William Shakespeare been a commercial fisherman instead of a bard, he might have said, “A shrimp by any other name would taste as sweet…” Or he might have said that about prawns too. The truth is difficult to nail down as big shrimp are often referred to as prawns, but (more…)