Welcome to
Common Seas

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.

In this interview, veteran sea urchin diver Pete Halmay reflects on more than 50 years diving the California coast and his deep connection to the ocean. He also discusses challenges facing the urchin fleet and the importance of direct marketing and community relationships that support fishermen and sustainable seafood.

In this interview, fisherman Morgan Promnitz shares how growing up fishing along the coast of South Africa shaped his passion for life on the water. He discusses the challenges of modern fishing and why selling directly to chefs who value quality and responsible harvest has become an important part of his work.

In this interview, Elmo reflects on a lifetime of fishing rooted in his upbringing in Point Loma and his parallel career as an educator. He discusses the challenges facing California fishermen while emphasizing stewardship, adaptability, and sharing the value of responsibly harvested seafood with the community.

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