California's productive ocean environment
California produces the greatest variety of wild-caught and farmed seafood in the US. Its long coast and offshore islands, along with the waters between and beyond, are home to a large number of species. With its wide-ranging ocean temperatures, nutrient-rich waters, and many habitats, California’s ocean environment supports productive and varied fishing and farming operations.
Commercial dive fisheries and more
Diving is one way that seafood is commercially harvested in California. Seafood is also fished using other gear that doesn't require fishermen to get into the water - like traps, hook and line, and various types of nets. California fishermen have taken initiative and worked with others to modify and adapt gear and how it is used to minimize negative environmental impacts while still supporting economically viable fisheries.
California's many working waterfronts
Many California ports provide critical infrastructure needed to fish and farm seafood, including ice, fuel and hoists. These ports are home to a wide range of commercial fishing and ocean farming boats, support businesses, and producer-to-consumer and retail seafood markets.
Farming iconic California seafood
Abalone is an iconic California shellfish that is farmed at several locations in the state. Growers helped develop culturing techniques that are used worldwide. Oysters, mussels, clams, purple sea urchins and seaweeds are also farmed in California.
California's seafood of the day
Altogether California seafood producers – those that fish and farm it – provide more than 100 different types of seafood. They sell their catch and crops directly to consumers - at fishermen’s (dockside) and farmers markets, off their boats, at their farms and more. Their products also make it to consumers through retail markets, restaurants and other outlets that are essential for supplying seafood to all who enjoy it.
Overview
The California coastline covers nearly 75% of the continental US West Coast. It includes central and northern regions with cooler waters that are similar to Oregon and Washington, a southern region with warmer waters, and a transitional region in between where the cold and warm waters come together supporting a great variety of species. Commercial fisheries have long been a part of the coastal heritage, and fishermen, scientists, and managers have worked together to conserve marine resources and habitats. Although the state's fisheries were downsized in the late 1900s and early 2000s following state and federal fishery conservation measures, they remain a vibrant and important part of California’s economy and culture. Marine aquaculture has also been a key component of the state seafood supply system, and its role is likely to expand into the future.
Visit Discover California Seafood to learn more about the state's regional fisheries and aquaculture.
Click on the map below to find information on Fishermen’s Markets, Farmers’ Markets, and Off-the-Boat and At-the-Farm sales – markets where seafood is sold directly from producer to consumer.
The markets identified are those where seafood producers – fishermen and/or growers - sell directly to consumers. Seafood producers also sell their products online or at fixed retail sites. While these other markets are not included in this website, they too are important components of California’s seafood industry.
When visiting these markets, don’t forget to bring a cooler and note that some producers only accept cash payments.
Let us know about additional producer-to-consumer markets at marketyourseafood@gmail.com.
