White seabass, Atractoscion nobilis

Illustration by Ubaldo Riboni

Illustration by Ubaldo Riboni

Description: White seabass has an elongated body, large mouth, and a raised ridge along the length of its belly; isn't actually seabass, it's a type of croaker known for its large size and fantastic flavor.

Availability: June through March

Taste: Mild flavor, meaty texture and large white flakes

Nutrition: Rich in B vitamins and selenium, and a good source of protein

Yellowfin Tuna, Thunnus albacares

Illustration by Ubaldo Riboni

Illustration by Ubaldo Riboni

Description: Also known as ahi which means "good to eat" in Hawaiian; yellowfin is among the larger tuna species. 

Availability: Open year-round; closed to large purse seiners for a period of 62 days, from July 29 to September 28, or from November 18 to January 18

Taste:  Yellowfin tuna has a medium-mild flavor with very firm texture. The flesh is deep red while raw and is commonly used for sashimi.

Nutrition:  Tuna provides selenium, phosphorous, iron, magnesium, and potassium, and B vitamins; contains high levels of omega-3 fatty acids