Cabezon
Scorpaenichthys marmoratus
A large, bottom-dwelling Pacific fish with firm, meaty flesh and a sweet, shellfish-like flavor—often landed as bycatch in lingcod fisheries.
WARNING: THE INTERNAL ORGANS OF CABEZON ARE HIGHLY TOXIC AND LETHAL. DO NOT EAT ANY INTERNAL ORGAN OR ROE.
Range
Northern California to Washington State
Method of Capture
Hook & Line and Trawl
Seasonality
Sporadic year-round
Size Range
2 pounds to 8 pounds
Sustainability Consideration:
Cabezon generally appears as occasional bycatch in the lingcod fishery. When it does come to market, using that bycatch helps ensure the fish is not wasted.
Flavor & Texture:
Sweet, almost shellfish-like flavor with a firm, meaty texture that holds up well to many cooking methods.
Seafood Cooking Tips
Only the cleaned fillets or steaks should be cooked—never the organs or roe.
Great methods for cabezon include:
- Braise – Low and slow in a flavorful liquid for very tender, rich results.
- Fry – Lightly batter or bread and fry for a crisp exterior and juicy interior.
- Sauté – Pan-sear fillets in a hot pan with oil or butter and finish with herbs and citrus.
Because the flesh is firm and meaty, it can also stand in for other “steak” fish in many recipes—just be sure it’s fully cleaned and trimmed before cooking.
Want This On Your Menu or Table?
For current availability, pricing, and prep ideas, get in touch with our team. We’re happy to help you decide what will work best for your menu or home kitchen.
