While Steve’s catch-of-the-day is primarily Rock Crab, he also provides Urchin, Spider Crab, Sea Snails (Whelk) and Lobster direct to the public every Saturday at the Newport Beach ‘Dory Fleet‘ Fisherman’s Market. Providing seafood locally to the public and to restaurants in Northern Santa Barbara County, contact Steve also for: Black Cod, Swordfish, Sea Bass, Thornyhead, Farmed Mussels and Abalone and more. Visit the ‘Availability‘ link for seafood seasons.

Steve fishes off his 44’ Stanley Lobster boat, the Ocean Pearl, which you may see docked in Santa Barbara just down from Brophy’s Restaurant on the breakwater.

Contact Steve via the form, by phone at: 805.618.4000 , or through email: crabbysteve@santabarbaraseafood.com

Contact Steve

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Urchins (Uni) – Available all year.

While it may be referred to by many names, there is but one sought after goal after cracking the shell. The “roe” or glands are the only goods taken from the urchin. There are five in each urchin and these amount to a few ounces of goodness.

Are urchins safe to eat raw?

Yes. While raw urchin ‘roe’ is served and added to many dishes, it is often preferred to be eaten immediately after they have been cut open.

California Spiny Lobster – Seasonal October to mid-March.

There are strict California Department of Fish and Wildlife rules regarding the California Spiny Lobster, especially those concerning the season and the legal size for catch. Lobsters at the Dory Fleet meet all State guidelines, for both our benefit, the consumer and the sustainability of this fishery.

Lobsters, like crab, are sold ‘live’ and should be kept alive until ready to eat. While that might not always be possible, the next best approach is to put the lobster in cold storage.

Tailing and cooking – Baja Style

The meat of the lobster is found within the tail, while the legs have some, more than 90+% is found in the tail. Grabbing the tail and the non-tail section (carapace), simply twist to separate the two sections. Pull out the vein and the lobster is ready to cook. Grilling a whole lobster (with head on) makes an appealing dish, but really only takes up more grill space. For the grill — split the tail lengthwise — add some olive oil, garlic and butter!

While it depends on the size, start with cooking for about 1 minute, meat side down, which adds some nice grill marks across the meat. Flip, add more olive oil and garlic and cook for another 6 minutes, shell side down.