Interview with Brenden McGonagle

Posted on March 10, 2026 by Local Fish

Kate: How did you get into fishing?

Brendan: My grandfather was a fisherman. My father was a fisherman. I’ve been commercial fishing for about 18 years now. I’m 36. I got out of college, got a business degree, never used it, and went straight to fishing. I was commercial fishing in the Northeast for the last 15 years, and then I moved out here with my wife two years ago. I’ve been commercial fishing out here since, and I’m still trying to figure out the ins and outs.

In the Northeast, all of our fish went to middlemen. Here, it seems like you need to do your own legwork and find your own outlets for your fish. I’m still figuring out which permits are the most lucrative, and I think I’ve settled in that tuna is king. Swordfish is next, and then groundfish is a nice, stable income, which I look for when fishing—something simple you can rely on that’s steady.

Kate: Amazing. 

Kate: What’s your favorite thing about fishing? Why do you fish? How does it make you feel?

Brendan: My favorite thing about fishing is the long shot. It’s something you have to figure out. You put your time in, there’s no way around it. It doesn’t matter how much money you have; it’s all about putting the time in and figuring it out. Discovering new ways to do things, faster ways, more effective ways.

It’s going out every day, sometimes not getting anything, but when it does come together, you put all the pieces of the puzzle together and make it work. You figured it out.

Kate: Absolutely! The challenge and the reward. I hear a lot of fishermen say it’s the chase.

Brenden: I think it’s the natural hunter-gatherer in us wanting to chase fish, figure it out, and catch them.

Kate: What are some of the biggest challenges you’re facing in the industry? If you could change one thing, what would it be?

Brendan: The biggest challenge I’ve found here in San Diego is reliable buyers. Even wholesalers will say they need something and then suddenly don’t need it anymore. You end up with a boat full of fish and have a hard time connecting with buyers.

There are so many people here who want fish, but it’s tough to find outlets for where it all ends up.

Kate: Absolutely. That’s something my boss Tanner and the founder of Local Fish saw as a big challenge in San Diego. So much of the seafood in restaurants is imported, which is crazy because we have such a thriving fishing community here. Fishermen are trying to sell their catch locally, and it just isn’t happening.

We work with restaurants that want to connect directly with fishermen, pay premiums, and get the freshest catch possible from San Diego waters.

Brendan: That’s why your reel spoke to me and I reached out. You’re doing exactly what most fishermen are struggling with in this industry. I hope you’re onto something and that it works out.

Kate: We’ve really been expanding our network and database. Our main focus is sending out a quarterly Rolodex with fishermen on our platform, what they’re fishing, how to contact them, and whether they deliver or offer pickup. We’ve had really good success; buyers keep saying they want more fish and more fishermen available.

We’re building buyer capacity so there are enough options for everyone. This year has been going well, and we’ve ramped things up. We also provide resources, community workshops, and a way to understand how the San Diego commercial fishing industry flows, since it’s different everywhere.

Brendan: That’s great.

Kate: Do you have a favorite restaurant in San Diego that serves seafood?

Brendan: When tuna season was on and I was trying to sell tuna, I quickly found out which restaurants sell local tuna and which use farmed fish. A lot of restaurants my wife liked didn’t actually sell locally caught tuna, so we changed directions.

One restaurant I really liked and did a lot of business with was The Market in Del Mar. They’ve been great.

Kate: Wonderful. Is there anything else you’d like added to your profile or bio?

Brendan: No, I don’t think so. What kind of fish would you say is most sought after?

Kate: Definitely tuna. Swordfish is popular, but one fish can last weeks in a restaurant because they’re so big. Right now lobster is hot, and in summer white sea bass and some groundfish species. A lot of restaurants we work with are knowledgeable and willing to use lesser-known species. San Diego tuna is the big one.

Brendan: That’s great. When tuna’s on, I definitely have a surplus.

Kate: Amazing. Just so you know, whenever you have catch you’re trying to move, you can reach out to us. We can play matchmaker and contact buyers directly.

Brendan: Perfect.

Kate: Awesome. Thank you so much for your time, Brendan.

Brendan: You too. Take care.