Exploring Underutilized Local Seafood: A Sustainable Solution for Our Oceans

Posted on July 11, 2025 by Local Fish

Our local waters are home to a rich diversity of seafood species that often go unnoticed or underappreciated. Expanding our seafood choices beyond the usual suspects can help ease pressure on popular fish stocks, support local fisheries, and promote healthier ocean ecosystems. From Spanish and Pacific Mackerel to Rockfish, Sheephead, and Kellet’s Whelk, these underutilized species—and many bycatch like Octopus, small sharks such as Mako and Thresher, and unique creatures like Sea Cucumber and Urchin—offer delicious, sustainable alternatives worth exploring.

Featured Species and Why They Matter

Spanish Mackerel & Pacific Mackerel: Fast-growing, abundant fish with rich, oily flesh perfect for grilling or smoking. Often overlooked, they are flavorful and nutritious options that help diversify the seafood market.
Rockfish: A diverse and abundant group of species that inhabit rocky reefs. Rockfish are known for their firm texture and mild flavor. They are plentiful in local waters but frequently underutilized due to consumer unfamiliarity.
Sheephead: Recognizable by their strong jaws and striking coloration, Sheephead feed on crustaceans and shellfish, contributing to healthy reef ecosystems. Their sweet, flaky meat is a treat when prepared simply.
Kellet’s Whelk & Wavy Snail: These mollusks are flavorful and sustainably harvested shellfish options that add variety beyond the usual clams and mussels. They are often discarded or ignored despite their culinary potential.
Rock Crab: A hardy crustacean with sweet meat, Rock Crab is a sustainable seafood choice that’s often overshadowed by its more famous cousin, the Dungeness crab.
Octopus (Bycatch): Often caught incidentally, octopus is a versatile ingredient with tender meat and rich flavor. Including it in menus reduces waste and supports sustainable fishing practices.
Small Sharks (Mako & Thresher, Bycatch): These sharks are often discarded but can be enjoyed responsibly in many culinary traditions. They offer a lean protein source and help reduce bycatch waste.
Sea Cucumber: An important species in ocean ecosystems, sea cucumbers are prized in some cuisines for their texture and health benefits but are rarely utilized locally.
Sea Urchin: Known for their delicate, briny roe, sea urchins are a delicacy that can be sustainably harvested to support coastal economies.
Perch: Abundant and mild-flavored, perch is an accessible, tasty fish that deserves more recognition.
Market Squid: A fast-growing species that supports local fisheries. Squid is versatile in the kitchen and sustainable when managed properly.
Sanddabs: Small flatfish with delicate flavor and texture, Sanddabs are often overlooked but make excellent pan-fried or baked dishes.

The Importance of Species Literacy

Consumer awareness and species literacy are critical to driving change in seafood markets. When diners know more about the variety of local species available, including their flavor profiles, sustainable status, and how to prepare them, demand shifts away from overfished favorites to underutilized alternatives. This broader palate encourages fishers to target a wider range of species responsibly, reducing ecosystem stress and supporting a resilient seafood economy.

Increasing species literacy through education, chef advocacy, and storytelling helps consumers feel empowered to make choices that benefit the planet and their plates.