MORE ABOUT GROUNDFISH
What are Groundfish?
No, we’re not talking about fish that’s been ground up. “Groundfish” is an umbrella term that refers to many species of fish that dwell near the ocean floor. While there are numerous different groundfish fisheries around the world, Positively Groundfish exclusively works with the West Coast Groundfish fishery, which encompasses 90+ different species of fish that are native to the Pacific and abundant off the coast of California, Oregon and Washington state. This multi-species fishery includes over 50 species of Rockfish, 8 species of Sole, as well as Sablefish (Black Cod), Lingcod, Pacific Cod, Thornyheads, Flounders, Skates or Pacific Sanddabs.
WEST COAST GROUNDFISH SPECIES
Pacific Rockfish (Sebastes spp.); aka Rock Cod, Pacific Snapper
Although you typically see it simply referred to as “Rockfish” on the menu, there are actually 50+ different Pacific Rockfish species of every imaginable coloring. They are prevalent along the entire West Coast of the United States from California to Alaska, and get their name from living in rocky habitats.
Rockfish in general are slow-growing and long-lived species; although there is a broad spectrum of lifecycles within the genus, and commercially-fished species that end up in retailers and restaurants tend to be faster-growing and shorter-lived species. Fishery managers categorize rockfish species as near-shore (mainly for recreational fishing), midwater complex (Yellowtail, Widow, Canary) and deep bottom complex (Chilipepper, Boccacio, Thornyheads).
The 10 most commonly commercially-fished rockfish species are certified sustainable by the Marine Stewardship Council (MSC), namely: Widow rockfish (Sebastes entomelas), Chilipepper rockfish (Sebastes goodei), Splitnose rockfish (Sebastes diploproa), Canary rockfish (Sebastes pinniger), Boccacio (Sebastes paucispinis), Darkblotched rockfish (Sebastes crameri), Yellowtail rockfish (Sebastes flavidus), Pacific ocean perch (Sebastes alutus), Shortspine thornyhead (Sebastolobus alascanus), Longspine thornyhead (Sebastolobus altivelis).
To learn more go to NOAA Fishwatch
Lingcod (Ophiodon elongatus) aka Blue Cod, Greenling, Buffalo Cod
Unlike the name suggests, a Lingcod is actually neither a Ling nor a Cod, but instead belongs to the Greenling family, just like sablefish. Their flesh is naturally a fantastic blue-green color when raw, but will turn snow-white when cooked.
The Lingcod can be found all along the West Coast of the United States but are most abundant further north. It is a bottom-dwelling fish that can be found at depths of 1,500 feet or more. They are pretty aggressive predators that feed on smaller fish, squid, octopus or crab.
Lingcod is a fast-growing species that can reach up to 5 feet in length and 80 lbs in weight, giving us big chunky flakey white fillets. They also sexually mature fast within 2-3 years, which has allowed this species to recover quickly from overfishing.
Lingcod from the US West Coast - California, Oregon, Washington - has been certified sustainable by the Marine Stewardship Council (MSC) since 2014.
To learn more go to NOAA FishWatch.
Sablefish (Anoplopoma fimbria) aka Black Cod, Butterfish
Sablefish, which is probably better known as Black Cod or Butterfish, can be found on the menus of fine dining restaurants around the world. That’s how good it is! It’s buttery, it’s mild and it flakes in perfect large chunks.
Sablefish belongs to the greenling family, just like Lingcod. They are deep-sea fish that live in cold waters at depths of 650 - 9,000 feet all along the West Coast of the US, all the way into Alaska. They are highly migratory species in their juvenile stages, venturing as far as 1,200 miles.
They are long-lived species that can live to 90 years old, although most of the commercially caught sablefish is less than 20 years old. They can reach up to 3 feet in length and start reproducing around age 5-6.
Most of the commercially-fished Sablefish on the West Coast is caught using fixed gear (like pots). The Sablefish populations of Alaska, of British Columbia and the US West Coast (WA, OR, CA) are managed separately; but both U.S.-managed populations from the West Coast and Alaska have obtained Marine Stewardship Council certification.
To learn more go to NOAA FishWatch.
Thornyhead (Sebastolobus spp.) aka Rockfish, Idiot cod
Thornyheads are actually in the same family as Rockfish, and get their name from the thorny spine that runs across their cheeks.
Thornyheads are deep-water species that are native to the Pacific between Baja California all the way to the Bering Sea, although the majority of catch comes into Oregon and California. They feed on shrimp, crabs, zooplankton, amphipods, and other benthic invertebrates.
Thornyheads are slow-growing and long-lived species that can live to 80-100 years old. Longspine Thornyheads are on the smaller side reaching up to 15 inches in length, whereas the Shortspine Thornyheads can grow to twice that size to 30 inches.
Both, the Shortspine Thornyhead and the Longspine Thornyhead, from the limited entry trawl fishery in CA, OR or WA are MSC-certified sustainable.
To learn more go to NOAA FishWatch.
Petrale Sole (Eopsetta jordani) aka California sole
Petrale Sole are actually right-eyed flounders rather than true soles. That means that as they grow up their left eye wanders across until both eyes are on the right side of their body.
Petrale Sole are common all along the U.S. West Coast, typically on the outer continental shelf in waters of 330 to 500 feet depth. Like all flatfishes, they are well-adapted to live on or near the sea floor.
They are a fast-growing and fast-maturing species, that can reach up to 2 feet in length. Commercially-caught Petrale Sole tends to be between 2-3 lbs. They can live to be 35 years old, although the majority don’t live past 17 years of age. They prey on shrimp and other crustaceans, as well as krill, pelagic fishes, brittle stars, and even juvenile Petrale Sole. :-\
Petrale Sole from California, Oregon and Washington have been certified sustainable by the Marine Stewardship Council (MSC) since 2014.
To learn more go to NOAA FishWatch.
Pacific Dover Sole (Microstomus pacificus) aka Slippery Sole
Pacific Dover Sole are actually in the flounder family rather than true soles. They are right-eyed which means that both of their eyes are on the right side of their bodies. They take their name from their resemblance to European Dover Soles (Common Sole), but they must not be confused.
Pacific Dover Sole are incredible abundant along the length of the West Coast from Baja California to Alaska. Like all flatfishes, they live near the ocean floor up to depths of 4,500 feet, typically in soft bottom habitats.
They grow and mature fast, and can reach up to 30 inches long, and live up to 58 years of age. Typically, the females grow faster and bigger but live shorter lives. They feed on worms, bivalves, brittle stars, and other small bottom-dwelling crustaceans.
Dover Sole from California, Oregon and Washington have been certified sustainable by the Marine Stewardship Council (MSC) since 2014.
To learn more go to NOAA FishWatch.
Pacific Ocean Perch (Sebastes alutus)
Pacific Ocean Perch is a species within the Rockfish Sebastes family, and has similar traits (and taste) to many other deep-water rockfish.
Pacific Ocean Perch are native to the entire West Coast of the United States reaching all the way to the Aleutian Islands in Alaska, but are more commonly found from Oregon northward. They live in deeper waters and like rocky and sandy habitats.
They are a slow-growing species that can get as big as 20 inches in length and 4 lbs in weight. They can reach the ripe age of 90+ years old, but they also wait until they are 10 years old to start reproducing. They feed on copepods, krill and other small fishes.
Pacific Ocean Perch have been declared rebuilt and got MSC-certified sustainable in 2019.
To learn more go to NOAA Fishwatch.
Starry Flounder (Platichthys stellatus)
The Starry Flounder is a gorgeous flatfish with its distinctive black and white/orange bars across its fins. It gets its beautiful name from the star-shaped scales that cover its body and give it a rough cheese-grater feel. It is classified as a right-eye Flounder, meaning that it ends up with both eyes on its right side. It is a comparatively large flatfish, reaching up to 3 feet in length and 20 lbs in weight, providing us with large chunky fillets.
Starry Flounders are near-shore or even in-shore species that may swim well into the freshwater zone of estuaries. They have a large home range from Southern California all the way north to the Aleutian Islands in Alaska, as well as on the western side of the Pacific in Japan and Korea. They prefer sandy or gravel bottoms up to 1,200 feet depth, and like to feed on small clams, invertebrates, some larger fish and worms
They also have some cool tricks up their sleeves (fins?): First, they can change their body color to match that of the environment/bottom giving them near perfect camouflage; and second, they can swim backwards.
Pacific Sanddab (Citharichthys sordidus)
Pacific Sanddabs are a type of left-eyed Flounder, meaning that both of their eyes are on the left side of their bodies. The fish have a sweet, soft texture that is uncommonly moist and mild.
They are abundant along the entire West Coast of the US all the way to the Aleutian Islands. As the name suggests, Pacific Sanddabs live on sandy seafloors at typical depths of 120 - 300 feet, but as deep as 1,800 feet. They are real home bodies – they usually spend their entire lives within a 2-mile radius.
Pacific Sanddabs are a pretty fast growing and maturing species, that spawn after just 2 or 3 years. They are a pretty small type of flatfish, generally reaching just 6-8 inches in length and weighing in at approximately ½ pound. Cute! Even their name is cute! However, they are notorious for eating anything that crosses their paths - small fishes, squid, octopus, an assortment of eggs, luminescent sea squirts, shrimp, crabs, or marine worms.
Pacific Cod (Gadus macrocephalus) aka Alaska Cod, True Cod, Grey Cod
Pacific Cod is a bottom-dwelling fish from the family Gadidae and is thus related and similar to the Atlantic Cod, but it is a separate species and distinct population, and a very sustainably managed one at that. With its mild flakey fillets, it is an exceptionally versatile fish to cook with.
Pacific Cod can be found from California to Alaska but are more common from Oregon northward. They are a schooling fish that live on the upper continental slope and the continental shelf edge at depth of 300-800 feet, where they feed on crustaceans, worms and other fish.
They are a reasonably fast-growing and short-lived species with a lifespan of less than 20 years, and mature after 4-5 years. They can reach up to 6 feet in length, although the majority are around 2-3 feet. Pacific Cod from the West Coast (CA, OR, WA) are certified sustainable by the Marine Stewardship Council.
To learn more go to NOAA FishWatch.
Pacific Whiting (Mercluccius productus) aka Hake
Pacific Whiting or Hake, is a ray-finned fish in the genus Merluccius. It is the biggest and most abundant fishery off the West Coast of the U.S., and thus is usually very good value for money. It is a healthy and well-managed fishery that is certified sustainable by the Marine Stewardship Council (MSC).
Pacific Whiting is a schooling migratory species with a large home range from Baja California to the Gulf of Alaska. They are typically found 250 miles or more off-shore in midwater between 200-1,600 feet depth but may go as deep as 3,000 feet. As nocturnal feeders, they follow a daily vertical migration from the seabed to the surface.
Pacific Whiting is a fast-growing species that can grow to 3 feet long. They mature fast at 2-4 years of age, but they are a relatively short-lived species that doesn’t live past the age of 15-20 years. Their diets include krill, shrimp, eulachon or Pacific herring.
To learn more go to NOAA FishWatch.
Longnose Skate (Raja rhina)
The Longnose Skate is a species of ray, distinct for its very pointed nose. Skates, much like other rays and sharks, don't actually have any bones. Its triangular pectoral fins, which are usually referred to as “skate wings”, are the part we like to eat.
Longnose Skates’ home range is the continental shelf from Baja California all the way to Alaska, typically at depths of 100 - 2,000 feet. They live on sandy or silty seafloors, often buried up to their eyes, perfectly camouflaged, waiting patiently for prey, such as small fishes, invertebrates, mollusks and worms.
These skates grow slowly, mature at a late age and have low reproductive rates. They can grow to 4 or 5 feet, but typically average 2-3 feet in total length. Their life span is currently not fully understood, although individuals up to 13 years of age have been reported.
Their “wings” have a unique texture and taste similar to lobster or scallops – and are revered by those in the know. So while they are still a little known secret here in the United States, they are a valued staple in French or Latin American cuisines.
WHAT MAKES OUR FISH SO SUSTAINABLE
Sustainability is an oft-used and oft-misunderstood term that means different things in different contexts. For us it means “perpetual abundance”. It means having more fish in the sea and more for our growing world population to eat, too. So here is what makes our West Coast groundfish fishery so sustainable.
Abundant And Growing FISH Populations
West Coast groundfish is one of the most positive sustainability success stories around - NOAA hails it the “comeback of the century”. Following a serious population decline of several of its commercially fished species’ during the 90s and being declared a federal disaster in 2000, this fishery has bounced back to remarkably abundant and ever-growing levels thanks to a total commitment to sustainability by all of its stakeholders.
A SOLID FISHERY MANAgement process
The West Coast groundfish fishery is subject to a rigorous management process through the federally appointed Pacific Fishery Management Council that will ensure the fishery’s continued abundance in future. This entails scientifically set limits on total catch, an individual fishing quota scheme, and limitations on when, where and how fishing can occur (i.e. avoiding spawning season, avoiding sensitive habitats, or gear that minimizes by-catch).
100% monitored + Independently certified
Our fishermen are 100% accountable for their catch. Every single commercial boat that catches West Coast groundfish has an independent observer or an electronic monitoring system on board to ensure compliance and complete record keeping. And since 2014, all major commercially fished West Coast groundfish species have earned certification by the Marine Stewardship Council (MSC), the gold standard for seafood sustainability., and are rated “Best Choice” by Seafood Watch.
keeping it local
The average seafood product consumed in the US clocks up well over 5,000 food miles. In contrast, West Coast groundfish species are caught and filleted locally on the US West Coast. Keeping it local drastically minimizes food miles and our fishery’s carbon footprint, but also maximizes our product freshness and quality. And of course, eating local supports our West Coast fishing communities and rewards our hard-working fishermen that have been committed to sustainable practices for decades.
Other great resources to learn about the sustainable management of West Coast Groundfish :
WHAT MAKES OUR FISH SO HEALTHY
“Healthy” is an admittedly vague term used to sell all kinds of products, services and ideas. For us “healthy” means nutrient-rich, natural and unadulterated foods that we can trust and that enhance our overall well-being. So here is why West Coast Groundfish is so healthy.
WILD & 100% NATURE-MADE
It doesn’t get more ‘natural’ and ‘real’ than wild. All West Coast groundfish species are wild-caught species native to the West Coast of the US. And because they are wild, it requires no land, no fresh water, no feed, nor any chemicals, antibiotics or hormones to ‘produce’ this protein. No adulterating. Just nature at its best. The way it’s been for millennia.
CLEANEST lEANEST Protein-est
West Coast rockfish are exceptionally high in protein (18.4g of protein/100g fillet) and very low in fat (1.3g of fat/100g fillet) and calories (90 kcal/100g fillet). That means that 82% of its calories come from protein - which is twice as high as the protein % of eggs or lean beef steaks. Mind blown! So if you want to optimize your protein intake, rockfish and sole are a truly smart choice.
Full of nutritional goodness
West Coast Groundfish are rich in essential Omega-3 fatty acids, which support heart health, brain function and joint mobility. In fact, rockfish has 2x more Omega-3 than shrimp or Atlantic cod, 6x more Omega-3 than tilapia, and 10x more than chicken. Rockfish are also exceptionally good sources of selenium (63μg/100g fillet), which helps fight inflammation and support heart health, as well as Vitamin D and E, which are important for a strong immune system and brain function.
SEAFOOD YOU CAN TRUST
West Coast groundfish are caught by small boats (i.e. 1-3 crew) and filleted locally on the US West Coast in modern facilities, following strict US food safety practices and regulations. This safeguards the product’s freshness, safety and quality, and therefore your eating pleasure.
Other great resources to learn about the health and nutritional benefits of West Coast Groundfish :
GROUNDFISH IS DELICIOUS
We could rave about how lip-smacking tasty West Coast groundfish species are until we’re blue in the face, but we think our products speak best for themselves. The Pacific Ocean is providing us with incredible ingredients to cook with. Just go ahead and taste for yourself.
Mild Flakey White Fish
Their clean, sweet taste is easy on the palette, and beautifully carries sauces, be they subtle or intense.
Sautéed Pacific Rockfish
A Versatile protein
West Coast groundfish species lend themselves to countless cuisines and preparation methods.
Rockfish Trio
Skin-on Sautéed Lingcod
FAST & Easy TO COOK
Most preparations of our groundfish take but a few minutes. These really are nature’s original fast food.
Rockfish fillet (skinless, boneless)
LOCAL FRESHNESS
Eating local means eating fresh, and that translates directly into great quality and superb taste.
SPECIES COOKING GUIDE
RECREATE OUR DELICIOUS RECIPES AT HOME
>> Click on the recipe images for the full ingredient lists and cooking instructions >>
Other great resources for groundfish recipes and cooking demonstrations:
Rockfish Recipes
Renee Nicole’s Kitchen
Renee Nicole’s Kitchen
Inspired Taste
Pacific Seafood
Pacific Seafood
Real Good Fish
Real Good Fish
Sole Recipes
Pacific Seafood
The Mediterranean Dish
Bon Appétit Magazine
Simple Recipes
Lingcod Recipes
Karista Bennett
Sous Vide Ways
Or Whatever You Do
AllRecipes.com
Black Cod/Sablefish Recipes
The Kitchn
James Beard Foundation
Pacific Seafood