A collection of resources from recipes to stories that will get you hooked and reel you in.
Deep Dive
Stories
Chef Moira is a San Diego native committed to zero waste efforts, sustainability and whole-food cooking methods. She prides herself on sourcing local and seasonal ingredients as well repurposing food scraps to use in her dishes. She’s worked at many restaurants across San Diego county and is currently bringing her unique voice and point of
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Recipes
This is a simple and elegant way to treat fresh Spiny Lobsters right out of the water. The secret ingredient to this herby butter is garlic, so don’t be afraid to add extra. Cognac is the classic, but we find that sherry works just as well. Ready in 30 minutes Serves 2 people STEP 1 Set
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Recipes
“Crudo” is simply an Italian word for a raw preparation of fresh seafood. This one has an uncomplicated dressing of lemon and olive oil, and a quick finish of fennel pollen and capers. If you can’t find fennel pollen at your local Italian grocer or specialty foods shop, it can be ordered online easily. Ready
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Resources
The coastal beauty of San Diego is matched only by the richness of its fishing industry and culinary delights. Amidst this synergy, Bluefin Tuna stands out as a prized catch, gracing the menus of local restaurants. Yet, the path to legally selling Bluefin Tuna commercially to chefs in California involves various aspects. In this posting,
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Resources
Here in San Diego, we are fortunate to be surrounded by an abundant and diverse marine ecosystem. Our ocean is home to a myriad of seafood options, offering not only delicious delicacies but an opportunity to make a positive impact on our environment. When it comes to making sustainable seafood choices, there’s no better option
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Resources
Current Challenge: Market Disruptions & Instability This is part two of a six part series. As we built this platform, we surveyed commercial fishermen to identify pain points in the industry where we might be able to serve the community or fill a gap in the market. Over the course of two years we used
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Recipes
White Seabass is a highly-migratory species that arrives in our waters around summer and stays through early fall. They feed on schools of squid, so it’s safe to say that if you locate a large group of squid that the White Seabass won’t be too far behind. This highly-seasonal fish is well regarded as a
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Resources
Current Challenge: Inadequate Distribution & Marketing Channels This is part one of a six part series. As we built this platform, we surveyed commercial fishermen to identify pain points in the industry where we might be able to serve the community or fill a gap in the market. Over the course of two years we
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Stories
Elliott and Kelly Townsend are the husband and wife team behind the hyper-local Long Story Short in North Park. Their commitment to working with local growers, ranchers, fishers, and makers has positioned them as leaders in the movement. Their philosophy as cooks is simple: start with the best ingredients and try not to screw it
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Stories
Howie is a next-generation fisherman devoted to creating change within the industry. He’s recently come aboard our advisory committee and has brought an invaluable perspective along with him. As we take steps to uplift, inspire, and educate the community, we can’t do it without the input of industry insiders such as Howie. NAME: Howard Strech
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Resources
Greetings, fellow seafood lovers! We are thrilled to dive into a topic close to our hearts: the importance of supporting local seafood. You hear the phrase “buy local” all the time, but why does it matter? It’s not just a trend: buying local seafood really does have a ripple effect on reducing environmental impacts and
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Stories
Ryan is a San Diego-based fisherman who recently made the transition from sport to commercial. We sat down to chat with him about his journey, his favorite catches, and the challenges he’s encountered as he embraces his role of professional fisherman. NAME: Ryan Sebo BUSINESS NAME: Seabo Seafood VESSEL NAME: Seabo HOW DID YOU GET
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