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Common Seas

Frying a whole fish is one of those easy and impressive methods that wows diners with very minimal effort. A hot crispy, perfectly-salted skin yields to a sweet, moist and flaky flesh. In this recipe a zesty, herby sauce cuts through the richness of the fried fish. Use this method for just about any whole,

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

Thursday May 14th, 2026 3:00 pm- 6:00 pm Join us for an afternoon focused on real conversations and practical solutions for the commercial fishing community. Connect with fellow fishermen, gain clarity on regulations and processing, and share your perspective on what’s working and what needs to change. More information to be shared soon!

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.

Local Fish is built to support small-boat fishermen. We give you a more direct, transparent, and supported way to sell your catch in today’s market. Here’s what that looks like: Direct Access to Our Network of Buyers We connect you directly with a growing network of restaurants, chefs, and consumers who are actively seeking local

In partnership with Saraspe Seafoods. Tuna right off the boat doesn’t require a lot of fuss. The freshest market ingredients and high quality olive oil are all you need to take this simple and elegant dish to the next level. Segmenting the blood orange over a small bowl helps to catch natural juices that will

In partnership with Saraspe Seafoods. This recipe was developed by our dear friend Stefano and has quickly become a family favorite. It’s an easy way to make a super-elegant appetizer that can be made ahead and assembled just before serving. Ready in: 20 minutes Makes: 4 servings as an appetizer. Suggested serving size 5-6 pieces per person

In partnership with Saraspe Seafoods. Serve this fancy tuna dip along with crudités at your next party for an easy and elevated appetizer. We’ve punched up canned tuna with plenty of fresh herbs, raw garlic, and lemon juice to make this simple and impressive starter. Wavy potato chips, caviar, and a cold bottle of natural

In partnership with Saraspe Seafoods. This fried local calamari recipe makes for an incredible appetizer that will wow your guests. Starts with a Saraspe family secret: soak those bad boys in buttermilk or whole milk. While harsher acids such as lemon juice can tenderize the squid, they also can dry out the meat. Due to

The U.S. House of Representatives recently passed (*still awaiting senate and president) the reauthorization of the Young Fishermen’s Development Act, originally signed into law in 2021. Administered through NOAA and the Sea Grant program, this initiative provides funding to support emerging commercial fishermen and strengthen coastal economies. Commercial fishing in the United States is facing

Understanding California’s fish receiver rules for restaurants and seafood buyers.

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