What’s Swimming Now: A Guide to Southern California’s Summer Catch
Posted on July 11, 2025 by Local Fish
Summer is a prime time to eat local. The warmer months bring a dynamic mix of species into Southern California waters, from nearshore favorites to fast-moving pelagics. Whether you’re buying from a dockside fisherman, local market, or restaurant menu, here’s what’s swimming now—and why it’s worth seeking out.
🐟 White Seabass
This SoCal classic isn’t a true bass, but a member of the croaker family. Known for its clean, mild flavor and meaty texture, white seabass is ideal for grilling, pan-roasting, or ceviche. Look for line-caught or spear-caught for the most sustainable options.
🎣 Rockfish
A dependable favorite with dozens of species under its name—vermilion, starry, copper, and more. Rockfish is flaky, firm, and mild, perfect for tacos, chowders, or baking whole. Small-boat fishermen often catch them with hook-and-line, one at a time.
⚡ Spanish or Pacific Mackerel
Bright, bold, and abundant, mackerel is a summer standout. These oily fish are rich in omega-3s and shine when cured, grilled, or eaten fresh. If you’re looking to eat lower on the food chain and closer to home, this is a great place to start.
🌊 Yellowtail
Sometimes called “local hamachi,” yellowtail moves through SoCal waters in the heat of summer. This firm, flavorful fish is often caught with hook and line. Enjoy it raw, seared, or grilled with citrus and herbs.
🎯 Bluefin Tuna
A high-profile species and a warm-season prize. Responsibly caught bluefin—especially from rod-and-reel or kite fishermen—can be a sustainable option. Rich, buttery, and best enjoyed fresh, it’s worth seeking out when in season.
🦀 Rock Crab
Caught in traps along the coast, rock crab offers sweet, firm meat, especially in the claws. While lesser-known than Dungeness, these crabs are flavorful and local—and they’re in peak season now.
🦈 Mako Shark
Though controversial, mako is a legal species in California and is typically caught as bycatch by small-boat fishermen. The meat is dense and lean, similar to swordfish. If you see it, ask how it was caught and make an informed choice.
⚔️ Swordfish
Summer marks the start of harpoon season—one of the most selective, low-impact ways to catch swordfish. Look for “harpoon-caught” or “deep-set buoy gear” on menus and at markets. The meat is meaty, rich, and excellent grilled.
🌬️ California Halibut
This local flatfish is delicate, buttery, and often caught in nearshore waters. Try it lightly pan-fried, roasted, or served raw as crudo. It’s a versatile species that shines in the summertime.
🐠 Pacific Sanddab
Small but mighty. These local flatfish are sweet, delicate, and typically pan-fried whole. Often caught by trawl or hook-and-line in nearshore waters, Sanddabs are a delicious, under-the-radar choice that support small-scale fisheries. If you see them on a menu—try them.
🦷 California Sheephead
A true SoCal original. Known for their bold colors and powerful jaws, Sheephead play a critical role in our kelp forest ecosystems by keeping urchin populations in check. The meat is sweet, firm, and scallop-like—perfect for grilling or ceviche. Often caught with hook and line by local small-boat fishermen. If you’ve never tried it, summer is the time.
Tips for Buying Local Seafood This Season
- Ask what’s local. Many restaurants and markets carry fish from all over. Asking “Is this caught locally?” starts the conversation.
- Support small-scale. Look for fish caught by hook & line, spear, trap, or harpoon. These low-impact methods are better for the ocean and our communities.
- Eat seasonally. Choosing what’s in the water now keeps your plate aligned with nature—and keeps small-boat operations afloat.
- Try something new. Mackerel, rockfish, and crab are all flavorful, accessible options that support healthy ecosystems.
Not sure where to start? Ask this simple question:
🧠 “Do you know what gear type was used to catch this fish?”
It’s a great entry point for understanding sustainability—and your seafood’s story.