Welcome to
Common Seas

Commercial fisherman Forrest traces his roots to Azorean fishing families and New England shellfishing. After years in the Navy, he returned to the water in San Diego, pursuing independent, quality-focused fishing.

This traditional Osaka-style savory pancake is often made with seafood and pork. In this version, we feature locally caught rock crab. Topped with a savory sauce and umami-rich bonito flakes, it can make a satisfying meal that works just as well for a weeknight dinner as it does for casual entertaining. Serves 4–6 as an

Jeff shares how his background in fishing and restaurants led him to connect with Local Fish and source directly from San Diego fishermen. He discusses seasonal seafood sourcing, educating chefs on whole fish, storytelling through species, and how direct relationships between restaurants and fishermen are helping reconnect diners with local seafood.

By Thomas Fies, Graduate Student Intern El Niño is the stuff of legends among fishermen in San Diego. Wahoo on the 9-mile bank, dorado on paddies, yellowfin tuna in abundance – the hype feeds itself. Stories of El Niño’s past stoke the fire and lend to the chatter any time the possibility arises. NOAA recently

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.

Partnered with Saraspe Seafoods. Fried prawn heads make great party appetizers as well as delicious midweek snacks. Store them in the freezer and use them when you’re ready. It’s a tasty way to utilize the entire prawn. If you’re intimidated by removing the heads, check out “How to Peel Spot Prawns”. Ready in: 30 minutes Makes: 2

Partnered with Saraspe Seafood. This is a quick and easy way to make fresh local spot prawns shine. This recipe can easily be doubled or tripled for a crowd. Ready in: 30 minutes Makes: 2 servings. Suggested serving size 3-4 pieces per person Ingredients Method 1 Melt 2 tablespoons of butter in a large skillet over medium heat.

Partnered with Saraspe Seafoods. This salad was inspired by one we tasted on a small Sicilian island called Favignana. It’s simple, unfussy, and can easily be made ahead and served cold straight out of the fridge. Make a double batch on Sunday and enjoy throughout the week. Ready in: 20 minutes Makes: 4-6 servings Ingredients Method 1 Working

Partnered with Saraspe Seafoods. Aguachile is a Sinaloa-style ceviche where the seafood is marinated in a citrus-chile liquid. Celery adds an earthy quality to the marinade that pairs well with the sweet brine of locally-caught spot prawns. Ready in: 30 minutes Makes: 6 servings as an appetizer or side dish Ingredients Method 1 Remove the head of each

Less is more when it comes to featuring just-caught spiny lobster. With a delicate texture and sweet flavor, this local delicacy is best prepared simply with very little adornment. Lobsters can be split, tailed, or butterflied, broiled, baked or grilled, and finished with just a touch of lemon butter. Take care not to overcook them and you’ll be in for a treat.