Welcome to
Common Seas

We sat down with Sunny Trent, a key force behind Tunaville since its earliest days, working alongside founder and TV personality Tommy Gomes.

Chef Ethan, a third-generation San Diego chef, shares his journey from family-run kitchens to opening Glass Box. He emphasizes the value of local seafood, strong relationships with fishermen, and proper fish handling. His work highlights creativity, sustainability, and the importance of educating chefs and customers about locally sourced fish.

Commercial fisherman Forrest traces his roots to Azorean fishing families and New England shellfishing. After years in the Navy, he returned to the water in San Diego, pursuing independent, quality-focused fishing.

Jeff shares how his background in fishing and restaurants led him to connect with Local Fish and source directly from San Diego fishermen. He discusses seasonal seafood sourcing, educating chefs on whole fish, storytelling through species, and how direct relationships between restaurants and fishermen are helping reconnect diners with local seafood.

Chef and fisherman Jen brings a unique perspective to San Diego’s seafood community. With a background in farm-to-table cuisine and a lifelong connection to the water, she is now combining her culinary experience with commercial fishing. In this interview, Jen shares her journey, challenges in the industry, and her passion for truly local seafood.

Brendan grew up in a fishing family and has spent nearly two decades working on the water. After years commercial fishing in the Northeast, he recently brought his experience to San Diego. In this interview, Brendan shares what drives him to fish, the challenges of finding reliable buyers, and what keeps him chasing the next catch.

Corey’s path to commercial fishing began far from the ocean. Growing up fishing ponds and lakes in Indiana, his passion eventually led him to the waters of San Diego. From kayak fishing in La Jolla to running his own commercial boat, Corey shares his journey, the puzzle of the ocean, and the realities of the industry.

JJ and Jessica of Craft Fish Co. share how they turned JJ’s background in commercial albacore fishing into a small, family-run canned fish company, catching pole-and-line albacore in the Pacific Northwest and producing small-batch tins through U.S. canneries. Their mission is to stay small, prioritize quality, and act as responsible stewards of the ocean while creating a product they are proud to share with other families.

In this interview, fisherman Zach Rypysc shares his path from working on charter boats at age 12 to fishing eight seasons in Alaska before relocating to San Diego. He discusses industry challenges, his seafood company Ikejime Seafoods, and his philosophy that quality and sustainability go hand in hand.

Chef Aidan shares how growing up around Australia’s coastal food culture shaped his passion for seafood and led him to champion local fish in San Diego kitchens. From rockfish and white seabass to underutilized species like mackerel and skate, he values quality, creativity, and whole fish cooking. For Aidan, sourcing directly from fishermen is about more than freshness. It is about relationships, storytelling, and helping diners feel connected to where their food comes from.

In this interview, Travis shares his journey from working on a bait barge as a kid to founding the Oceanside Fisherman’s Market. He reflects on the challenges of building the market, supporting fishermen, and creating a community space that connects people directly with fresh, local seafood.

In this interview, Chef Ananda shares how her global culinary training and family traditions shaped her approach to cooking and sustainability. She discusses sourcing local seafood, working directly with fishermen, and using food to tell the story of responsibly harvested fish.