Interview with “Elmo” Dave Stephens– Fisherman, Educator, and Culinary Creator

Posted on October 21, 2025 by Local Fish

Conducted by Kate Fitzgerald, Program Operations Manager

HOW DID YOU FIRST GET INTO FISHING?
I’m really a product of my environment. I was raised right in Point Loma, so the ocean was everything to me. I was lucky to have surfing and diving right in my front yard. My parents have been members of the yacht club since I was four years old, so water has been just part of my life from the start.

My older brother worked on sportfishing boats, and I followed in his footsteps. Fishing became something I truly loved to do. I used to bring home bass from San Diego Bay, and that’s really where it all started.

Professionally, I began as a pinhead on sportfishing boats. By sixteen, I had enough experience to run a yacht and eventually got my commercial license. I started running short trips, selling albacore for the owner, and spent a winter in Mexico doing charter fishing and yacht work.

I always tell people that you need to have a backup plan for school when you’re fishing. There’s never a guarantee in this business. So many factors can affect your livelihood—weather, market shifts, even a boat breakdown. You put in way more hours than you get paid for.

That’s why I made sure to continue my education. I earned my Master’s in Education and have been a teacher in the Oceanside School District for over 26 years, teaching grades K–12. Education gave me stability and perspective—it’s something I’ve always encouraged younger fishermen to pursue. Fishing is unpredictable, but having an education or a trade skill gives you something solid to fall back on.

As a boat operator, you also need to know how to rewire, rebuild, and repair your vessel. Those are excellent skills to hone. I see several fishermen who make a living off those trades when they’re not on the water.

WHAT IS YOUR FAVORITE THING ABOUT FISHING?
I work alone most of the time, and that solitude gives me peace. I love people and society, but we all need a little break sometimes. Being offshore for a few days feels almost nomadic—it’s a personal quest.

I don’t compare or compete. I don’t like to brag; it doesn’t feel good to me. I’m out there to earn a paycheck and pay the bills, and I get real satisfaction from doing something right—building something, fixing something, making it work.

It’s very rewarding because you see the results of your effort immediately. I’m both an Aquaman and a waterman at heart.

WHAT ARE SOME OF THE BIGGEST CHALLENGES YOU FACE IN THE INDUSTRY?
California commercial fishermen are among the most highly regulated in the country. We’re dealing with all kinds of restrictions—underwater mining, cable laying, and other development projects that reduce our fishing grounds.

On top of that, there’s the constant change in weather and climate. We’re seeing those effects firsthand—shifts in fisheries and where sea creatures move. Climate change can help some fisheries and hurt others. Pollution also plays a big role, along with the usual market challenges—bait prices, fuel costs, insurance issues, and the difficulty of finding affordable coverage for your vessel.

Then there’s the business side. If your product isn’t good enough or your buyer goes under, you can lose thousands. I’ve seen fishermen left holding the bag when a wholesaler disappeared overnight. You’ve got to take care of your product and never overharvest. Ninety-nine percent of fishermen are stewards of our fisheries—we want them to survive for our kids.

Education is key too—especially teaching the public how to cook seafood. Cooking is one of my passions. It’s the language of love for me. I’m not artistic in the traditional sense, but cooking is where I express creativity. I can taste differences between species, and I’ve developed my own sauces and recipes around the seafood I harvest.

Tonight, for example, I’m making a sea urchin sauce. I’ve been harvesting sea cucumbers since the late 80s—people say they’re chewy, but if you pressure-cook them after boiling, they’re tender and delicious. I share these meals with family—surf and turf, big gatherings—and I never let any seafood go to waste.

I even make videos about things like turban snails—they taste like abalone! I process them into patties, and they’re amazing.

One big barrier is distribution. Fishermen don’t always have the inventory or space to meet restaurant demand. Wholesalers have the infrastructure, but we need co-ops or shared spaces to make local, on-demand distribution work.

WHAT IS YOUR FAVORITE RESTAURANT TO EAT AT? WHAT IS YOUR FAVORITE DISH TO COOK?
I love Wrench and Rodent. The Waite brothers are culinary wizards. We’ve had great conversations about using the whole fish—one time they made a dish with swordfish eyeballs and a special glaze. They’re so creative and respectful of the craft. They even grow their own herbs—it’s always fresh.

As for dishes, I’m a big fan of lobster bisque. If you do it right, you get two meals out of it—surf and turf with lobster tail, beer, butter, and Old Bay, then use the shells for a rich bisque. Don’t ever throw the shells away!