Cabezon

Cabezon are popular with sport fishermen on the water and spear fishermen in it. The fish kept for cooking are usually over 18 inches

Channel Cod

Cod is a very satisfying high-grade protein, with much less fat than most meats, and yet leaner than freshwater fish.

Clam

Beloved for their delicate meat, mild flavor and sweet saltwater taste. Steamed or fried, with butter or without.

Crystal Crab

Delicate, soft-shelled New Zealand crustaceans with five pairs of legs. The first pair is modified as pinchers and the last four pairs are walking legs.

White Shrimp

The Chinese white shrimp dwells in the mid-Pacific Ocean, where it is heavily fished. Fishing methods for this species result in high levels of bycatch. It is also farmed. This shrimp grows up to 7 inches

Dungeness Crab

Crab is the third most popular crustacean after shrimp and lobster. Yet the traditional system of seafood distribution is so slow, it has been almost impossible for home consumers to buy whole Crab. LIVE crab is so scarce it's enough to make a seafood lover downright "crabby."

Geoduck Clam

Geoducks are harvested in deep waters by professional divers. Geoducks have been marketed in the United States as "king clam." Considered a delicacy in Asian countries along the Pacific, geoducks are also shipped to Taiwan.

Grouper

Cousin to the Black Grouper, the Red Groupers' meat is also characterized as great seafood quality. Red Groupers tend to feed on more broken bottom and are more abundant in the Southeast Gulf of Mexico off of the Florida Keys.

Alaskan King Crab

Prized for its delicate flavor, tender texture and ease of enjoyment. King Crab Legs are an excellent source of high-quality protein, while low in fat and calories.