Date: July 9, 2010

Summertime, when the living is easy, is also, as the song goes, the time when fish are jumping. Peak availability of our favorite wild finfish species is now, which also means the freshest and highest quality flavors and textures. Here's a quick look at the "fabulous five":

King Salmon – native to the west coast of North America, its season runs from May through September. Look for a limited run of California Kings this summer, with Kings from Oregon, Washington and Alaska providing the balance.

Broadbill Swordfish – Available all year round in the warmer waters of Mexico, the California migration usually occurs in late June or early July. Local harpoon boats work from July through October around Catalina and San Clemente Island.

White Sea Bass – not a true bass, this member of the croaker family (like corvina) is caught from the Sea of Cortez to the Channel Islands. This superb fish’s peak window in Southern California is mid-June to late July.

Yellowfin Tuna – this nomadic swimmer of the world’s oceans is at its most bountiful in the warming waters of the South Pacific during the summer months.

Alaskan Halibut – the king of the flounder family, this cold-water species has its season from March to November. Weather conditions in Alaska are better in the summer, hence the greater availability.

Each one of these fish is exceptional prepared "market-style" – simply seasoned and grilled over The Fish Market's signature mesquite charcoal. Call the restaurant and ask about availability, and then give them all a try and tell us your favorite.