Welcome to
Common Seas

JJ and Jessica of Craft Fish Co. share how they turned JJ’s background in commercial albacore fishing into a small, family-run canned fish company, catching pole-and-line albacore in the Pacific Northwest and producing small-batch tins through U.S. canneries. Their mission is to stay small, prioritize quality, and act as responsible stewards of the ocean while creating a product they are proud to share with other families.

In this interview, fisherman Zach Rypysc shares his path from working on charter boats at age 12 to fishing eight seasons in Alaska before relocating to San Diego. He discusses industry challenges, his seafood company Ikejime Seafoods, and his philosophy that quality and sustainability go hand in hand.

If you are selling directly to a chef or restaurant, or smaller establishment for the first time, the invoice is usually necessary and a big part of establishing credibility.

Chef Aidan shares how growing up around Australia’s coastal food culture shaped his passion for seafood and led him to champion local fish in San Diego kitchens. From rockfish and white seabass to underutilized species like mackerel and skate, he values quality, creativity, and whole fish cooking. For Aidan, sourcing directly from fishermen is about more than freshness. It is about relationships, storytelling, and helping diners feel connected to where their food comes from.

Ever wondered what’s swimming in San Diego waters or what local fishermen are landing right now? Our Species Directory makes it easy (and fun) to get to know the seafood that’s caught right here along our coast. Start by heading to the Explore tab and selecting “Meet the Seafood.” From there, you can scroll through

In this interview, Travis shares his journey from working on a bait barge as a kid to founding the Oceanside Fisherman’s Market. He reflects on the challenges of building the market, supporting fishermen, and creating a community space that connects people directly with fresh, local seafood.

Before submitting a public comment, take time to thoroughly understand the issue. Review the linked resources to learn more about the topic you are addressing. Being well-informed will strengthen the impact of your comment and help prevent miscommunication.

Drift gillnets, deep-set buoy gear, harpoons, and pelagic longlines differ significantly in how, when, and where they are used, as well as in their environmental and economic impacts. Drift gillnets are traditionally fished at night near the surface, around 200 feet deep, and are left to drift untended for long periods. While they historically offered

In this interview, Chef Ananda shares how her global culinary training and family traditions shaped her approach to cooking and sustainability. She discusses sourcing local seafood, working directly with fishermen, and using food to tell the story of responsibly harvested fish.

Electronic Landing and Reporting Requirements Electronic fish ticket reporting has been mandatory since July 1, 2019. This system replaced paper landing receipts and enables more timely, accurate catch reporting. Landing Fees and Reporting Fish businesses are responsible for submitting quarterly landing fee reports for fish landed during each calendar quarter.  Data Transparency and Fisheries Management

In this interview, veteran sea urchin diver Pete Halmay reflects on more than 50 years diving the California coast and his deep connection to the ocean. He also discusses challenges facing the urchin fleet and the importance of direct marketing and community relationships that support fishermen and sustainable seafood.

In this interview, fisherman Morgan Promnitz shares how growing up fishing along the coast of South Africa shaped his passion for life on the water. He discusses the challenges of modern fishing and why selling directly to chefs who value quality and responsible harvest has become an important part of his work.