Local Halibut, know to chefs and local fishermen as “Cal Hal”, is a highly sought-after seasonal specialty from right here on the Central Coast of California. Not to be mistaken with Alaskan or Mexican Halibut, local Halibut is a lean flat-fish that is firm to the touch and so fresh that the filets look milky and translucent. California Halibut is delicious baked, grilled, sliced thin and served raw sashimi-style or lightly marinated in lime juice for ceviche. We recommend an internal cooking temperature of no more than 125°.

The California King Salmon, or Chinook, is the fattiest and richest of all the wild salmon types. It is caught by local fishermen from Santa Barbara to Oregon and some as far up as Alaska. Due to naturally high amounts of omega-3 fatty acids, Wild King Salmon features tender, flaky-textured meat and a rich, buttery flavor. Many people favor King Salmon for sashimi and sushi; but this fish is also wonderful when grilled, baked, broiled or pan seared.

Like most tuna, Albacore is best cooked rare to medium rare with high direct heat such as searing or grilling. Albacore tuna is also fantastic in raw applications such as sashimi and poke preparations. Additionally, you can pressure-can local Albacore for preservation. As with all preservation methods, make sure to take extreme care to sanitize your tools, jars and work surface and to use a reliable canning method.

A highly sustainable option, these fish are an abundant deep-sea species native to the Central Coast of California. Because these fish live in deep cold waters, they have very high levels of intramuscular fat, which makes the flesh extremely tender and flaky (and heart healthy!). This fish is ideal marinated in sweet soy-based marinades like teriyaki sauce and then broiled to caramelize the delicate sweet flesh. 

The California “Ling Cod” (which is actually a member of the Greenling family and not at all a Ling or a true Cod) is sometimes called “The Dragon of the Deep”, a moniker earned as an elusive bottom-dweller with a voracious appetite for smaller rock fish, cephalopods and to many an anglers chagrin—fishing lures and line. 

With it's mild taste, flaky texture, and low fat content, the flesh of the Ling Cod can range from white-opaque to sea-foam greenish blue (due to it’s diet heavy in algae-eating rock fish and octopus) and is an excellent choice for smoking, steaming, broiling or frying for Baja-style Fish Tacos. Local Ling Cod is a favorite in the LMC R&D Kitchen and ranks as one of Chef Jensen’s favorite local seafoods. 

Sustainably caught off the coast of Southern California and Mexico, these prawns are simply some of the best in the world. These prawns feature a sweet buttery flavor, that is rich with shellfish “umami” similar to lobster. Enjoy grilled, sautéed, broiled, or fried, there is almost no wrong way to enjoy this sustainable West Coast delicacy. Other than being peeled and deveined, our prawns are not processed so they are free of any sort of brine or preservative chemicals, common with many imported species. 

Our scallops are dry-packed meaning all natural with no added phosphate. Scallops found in your local grocery store are wet-packed, which means they are treated with sodium tri-poly phosphate which is basically harmless except to flavor. Sodium tri-poly phosphate causes scallops to retain water. As you know, water doesn't have a taste.  If you want to experience what scallops were meant to taste like, then just try some of these exclusive treasures. The world's finest chefs have known this secret for years, now it's your turn to open your eyes to what the ocean intended you to taste!

One of the most abundant and sustainable rockfish species in California, Snapper has a medium-firm texture, with pinkish-red flesh that takes well to high-heat cooking methods such as pan-frying and broiling. These fish have very low fat/oil content, which also makes them an excellent choice for raw preparations such as sashimi and especially ceviche. 

Despite its common name, White Seabass, this fish is actually the largest member of the “Croaker” family and is a close relative to the California Corbina. White Seabass are sustainably caught and can be found in the Pacific Ocean from Baja all the way the coast to Alaska. White Seabass has a mild tasting flesh and unlike its much oiler cousin, Chilean Seabass, the White Seabass has a dense texture (similar to Halibut), which means that it can stand up to flavorful marinades and rich hearty sauces and is perfectly suited for the grill or the oven.  

Pacific Dungeness Crab or “Dungies” as we call them in the LMC kitchen, have a sweet, buttery, oceanic taste with rich flaky white meat. It’s like a flakier version of lobster meat. These crabs are caught by local boats from Morro Bay and as far up the North Coast as Oregon. Use the delicious meat in salads, tossed simply in herb butter with pasta, or make your own crab cakes!