This is the Local Fish Project
A public benefit project reconnecting chefs, consumers, and coastal communities to wild seafood caught by independent fishermen.
Why We Need Local Fish
80%
of the seafood consumed in the US is imported from foreign countries. Let’s work together to get seafood from our backyard on local plates!
14%
of San Diego restaurants consistently serve San Diego-sourced seafood. There are over 150 commercial fishermen ready to feed San Diego!
8%
of San Diego seafood markets consistently carry San Diego-sourced seafood. There’s a vibrant fishing community eager to get fish on your plates!
Meet the
Fishermen (& Women)
Develop a deeper understanding of what it takes to harvest seafood responsibly. Learn more about our family of fishermen, the species they catch, and their methods for low-impact fishing.
Meet the
Chefs
We work with a network of chefs that are committed to uplifting local foodways and finding the highest quality products for their clientele. Collectively we believe that fresh, local seafood should be accessible and available to all. Through bridging the gap between local chefs and fishermen we are able to reach a wider community across San Diego County.
Meet the
Seafood
Beyond the widely-known varieties like Tuna and Halibut, there are countless delicacies just waiting to be discovered. Ever heard of a Kellet’s Whelk? What about a Box Crab? In understanding what’s local and seasonal we can take the first step in transforming our seaconomy.
Dive Deeper
The Common Seas
A collection of resources from recipes to stories that will get you hooked and reel you in.
Local Rock Crab Okonomiyaki
This traditional Osaka-style savory pancake is often made with seafood and pork. In this version, we feature locally caught rock crab. Topped with a savory sauce and umami-rich bonito flakes, it can make a satisfying meal that works just as well for a weeknight dinner as it does for casual entertaining. Serves 4–6 as an
Read Moreabout Local Rock Crab Okonomiyaki
