California Seafood

These Black Mussels are locally farmed offshore in Santa Barbara and are known for their fantastic flavor. Hope Ranch 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

Bluefin Tuna known around the world as the king of tunas has a distinctive medium-full flavor and fatty, meaty texture with large flakes. This fish has a super high-fat content making it perfect for sushi and sashimi applications.

• Price per pound 
  
• Skin On
• Wild Caught, Atlantic 

Local Spiny Lobster Season is open October to Mid 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. Pricing per Each. Please select your desired size and we will confirm availability before sending.

• Live lobster $23.95/lb at Retail
  
• About 1.25-1.75 lbs each
• Wild Caught, Santa Barbara

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

.

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, Santa Barbara

Bigeye Tuna typically has a vibrant red color with a firm, dense texture. Its flavor is rich and meaty, often described as slightly sweet and nutty. The flesh is lean and has a clean taste with a hint of umami. When cooked properly, ahi tuna remains moist and tender, making it a popular choice for searing, grilling, or enjoying raw as sashimi.

• Wild Caught, local
• Skin on, blood line out
• Pricing per pound

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 dozen
• Morro Bay, USA

Santa Barbara Rock Crab Claws, often called "stone crab claws" locally,  are harvested by hardworking fishermen right here along our coast.  Cooked and ready to enjoy, these claws are fresh, sweet, and naturally briny — a true Santa Barbara delicacy.  Perfect for cracking, dipping in drawn butter, and savoring the taste of our local waters.

• Cooked to order
  
• Wild Caught, Santa Barbara
• Sold per pound

The flesh of California Sheephead is quite delicious. The sheephead's diet consists mostly of shellfish, so they tend to have a sweet, shellfish flavor and firm, moist flesh. The white fillets can be easily seared, pan-fried, or baked.

• Wild Caught, Santa Barbara, California
• Pricing per pound
• Skin on