🎣 Know Your Gear: A San Diego Guide to Sustainable Seafood Choices

Posted on May 1, 2025 by Local Fish

Here in San Diego, we’re lucky to be surrounded by an abundant and diverse marine ecosystem. Our ocean is home to a wide variety of delicious seafood options—and with every bite, we have an opportunity to make a positive impact.

When it comes to choosing sustainable seafood, there’s no better option than going local. Not only are you getting fresher fish with fewer food miles, but you’re also supporting coastal livelihoods and helping protect the ocean for future generations.

The U.S. is a world leader in sustainable fisheries management. We have some of the most robust and transparent environmental standards in the world. Our regulations are designed to ensure that fish populations thrive—not just today, but long into the future. The Magnuson–Stevens Fishery Conservation and Management Act, the primary law governing marine fisheries in federal waters, is all about preventing overfishing, protecting habitats, and minimizing bycatch (that’s when non-target species are accidentally caught).

By choosing seafood caught in the U.S.—especially here in San Diego—you’re supporting a system that prioritizes responsible fishing practices and science-based management.

Unfortunately, about 80% of the seafood eaten in the U.S. is imported, much of it from places with far less rigorous environmental or labor standards. Imported seafood might be cheaper, but there are hidden costs—to the environment, to working conditions, and to the long-term health of global fisheries. Even more alarming: around 32% of imported seafood is illegal, unreported, or unregulated (IUU). That means it may be caught without regard for conservation laws, reported inaccurately, or fished in sensitive areas where no management exists.

So if local isn’t available, choosing any U.S.-caught seafood is still a solid choice. And if you want to go the extra mile—ask about how that seafood was caught.

⚙️ Why Gear Type Matters

Not all fishing methods are created equal. Some are ultra-selective, targeting one species at a time with virtually no bycatch. Others cover more ground and need stronger oversight to avoid harming non-target species or habitats.

Below is a breakdown of the most common fishing gear types used in San Diego County waters—what they are, what they’re used for, and why they matter. Knowing these can help you make informed choices and ask better questions at the fish counter, farmers’ market, or restaurant table.

🎣 Hook-and-Line (Rod and Reel)

What it is: A single line and hook—just like sport fishing.

Used for: Rockfish, White Seabass, Yellowtail, Tuna, Halibut, and other finfish

Why it matters: It’s incredibly selective and produces almost no bycatch. Fish are caught one at a time, and the method has virtually no habitat impact. The individualized nature of hook-and-line fishing allows fishermen to handle each fish with care—bleeding and icing them immediately, and even using specialized techniques like ikejime or shinkei jime to preserve freshness, texture, and overall quality.

🧵 Longline (Not to Be Confused with Hook-and-Line)

What it is: A long mainline with many baited hooks set across miles of water.

Used for: Tuna, Swordfish

Why it matters: Efficient but higher risk for bycatch (like seabirds, sharks, and sea turtles). U.S. longline fisheries are strictly regulated, but some imported tuna and swordfish are caught using high-bycatch versions of this gear. Because longline gear is often set over great distances and retrieved over many hours, fish can remain on the line for extended periods before being bled or iced, which can affect both the quality of the meat and the overall welfare of the animal.

🪤 Traps (or Pots)

What it is: Baited cages or buckets set on the seafloor.

Used for: California Spiny Lobster, Crab, Spot Prawn, Black Cod (Sablefish), Sheephead, Pacific Hagfish (aka Slime Eel)

Why it matters: Traps are low-impact and allow fishers to land seafood alive, which means better quality and less waste. California law requires escape ports to allow juveniles to exit and avoid ghost fishing.

Fun fact: The hagfish fishery in San Diego uses escape-hole buckets to ensure immature hagfish can escape. Though lesser known, it’s a good example of smart regulation in action.

🧶 Gillnets

What it is: A mesh net suspended in the water that entangles fish by their gills.

Used for: Halibut, White Seabass, Swordfish and Shark

Why it matters: Efficient but can entangle non-target species. In California, gillnet use is tightly regulated, with seasonal and spatial closures to protect sensitive species. Because gillnets are left in the water for extended periods, fish are often entangled and die before the gear is retrieved. This can result in a lower-quality product compared to methods where fish are handled immediately. Additionally, any unintended catch—or bycatch—that’s pulled up dead must legally be discarded, which represents a loss to both the ecosystem and the fishermen.

🗡️ Harpoon

What it is: A pole-mounted spear used to target individual fish from the surface.

Used for: Swordfish

Why it matters: Hyper-selective, zero bycatch, and no habitat impact. It’s one of the cleanest methods out there—but rare due to labor intensity.

🎈 Deep-Set Buoy Gear

What it is: A single baited hook suspended deep in the water column and tracked by a buoy.

Used for: Swordfish

Why it matters: This is a newer, ultra-low-bycatch gear developed as a sustainable alternative to longline. Only available in U.S. waters.

🥅 Purse Seine

What it is: A large net used to encircle a school of fish, then closed at the bottom like a drawstring bag.

Used for: Anchovies, Sardines, Mackerel

Why it matters: Highly efficient with low bycatch when used on tightly schooling species. Requires strong oversight to ensure it’s used responsibly.

🤿 Diving / Hand Harvesting

What it is: Divers collect species by hand.

Used for: Sea Urchin, Kellet’s Whelk, Wavy Turban Snail, Sea Cucumber

Why it matters: The most selective method of all—zero bycatch and zero habitat damage. Divers only take what they target.

What it is: Divers collect species by hand.

💡 Final Thoughts

Next time you’re buying seafood or ordering off a menu, ask:
“Do you know how this was caught?”

It might feel awkward, but your curiosity makes a difference. It sends a signal to chefs, fishmongers, and distributors that consumers care—not just about what we eat, but how it got to our plate.

The more we know, the better we can support local fishermen and keep our oceans healthy for generations to come.