Sand Dab
Citharichthys sordidus
A small, delicate Pacific flatfish, Sand Dabs are a California favorite for their rich, buttery, nutty flavor and moist, tender flesh. They’re thin, quick-cooking, and perfect for sautéing, pan-frying, or a simple roast.
Range
California
Method of Capture
Scottish Seine, Trawl
Seasonality
Year-round, on and off
Size Range
6 to 8 inches
Sustainability Consideration:
Sand Dabs are delicate fish, and Scottish seine is a highly skilled, targeted method of capture that is gentler on the seafloor and well suited to these fragile, prized fish. When possible, Monterey Fish favors Sand Dabs taken with this method over less-selective gear.
Flavor & Texture:
- Flavor: Rich, buttery, and slightly nutty
- Texture: Moist and delicate, yet with enough firmness to handle careful sautéing and pan-frying
They’re a great “gateway” flatfish for anyone who loves sole or flounder but wants something with a bit more character.
Seafood Cooking Tips
Sand Dabs cook very quickly—treat them gently and avoid overcooking:
- Sauté – Classic: dredge lightly in flour and sauté in butter or olive oil; finish with lemon, capers, herbs, or brown butter.
- Pan-fry – Shallow-fry until crisp and golden; serve whole and eat right off the bone.
- Grill – Small fish can be grilled whole on an oiled grate or in a grill basket.
- Bake / roast – Roast with olive oil, garlic, and herbs; great as a simple sheet-pan dinner.
- Broil – Brush with butter or oil and broil briefly until just cooked through.
Because they’re so thin and delicate, pull Sand Dabs from the heat as soon as the flesh turns opaque and flakes easily—the goal is tender, moist fish, not dryness.
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.
