Meet the Fisher: Andrew Hemstreet

Posted on February 24, 2025 by Local Fish

Andrew Hemstreet is part of the next generation of fishermen committed to delivering high-quality, local seafood. He brings fresh energy and a deep respect for the ocean to everything he does. Focused on sustainability and responsible fishing, Andrew is determined to make local seafood more accessible while ensuring every catch meets the highest standards. His passion for the water and drive to push the industry forward make him a vital voice in the future of sustainable fishing.

NAME: Andrew Hemstreet 

BUSINESS NAME: Hemstreet Fisheries 

VESSEL NAME: F/V White Pearl 

HOW DID YOU GET INTO FISHING? 

I’ve been fishing for as long as I can remember. My dad got me into it when I was five, taking me out to fish off local piers and lakes. Some of my best memories are from our family fishing trips up to Oregon. But I didn’t get into offshore fishing until my early teens. My best friend’s stepdad had a yacht in Catalina, and from the first time we stepped onto the island, I was hooked. The landscape, the water, the fishing—it was everything. That’s when I knew I wanted to find a way to make a living doing what I love: being out on the ocean, under the sun, chasing fish.

WHAT SPECIES DO I FISH?

I focus on Swordfish, Bluefin Tuna, and our local Rockfish species.

WHAT ARE SOME OF THE BIGGEST CHALLENGES I FACE?

One of the biggest frustrations for me is how local, sustainable seafood has to compete with cheap, unregulated imports. The fish we catch here is fresh, responsibly harvested, and supports local communities. But too often, people end up eating something imported without realizing the difference. I want to change that. Consumers deserve access to better seafood, and I’m working to bridge that gap.

IF I COULD CHANGE ONE THING ABOUT THE INDUSTRY, WHAT WOULD IT BE?

The seafood industry needs a shake-up. We’ve got to eliminate illegal fishing and push for more transparency. Restaurants should be highlighting fresh, local catches from commercial fisheries—not stuff that’s been frozen and shipped from halfway across the world. The more we educate both consumers and chefs, the more we can shift the industry in the right direction.

Local, sustainable seafood isn’t just the better option—it’s the future.