Welcome to
Common Seas

“Crudo” is simply an Italian word for a raw preparation of fresh seafood. This one has an uncomplicated dressing of lemon and olive oil, and a quick finish of fennel pollen and capers. If you can’t find fennel pollen at your local Italian grocer or specialty foods shop, it can be ordered online easily.  Ready

The coastal beauty of San Diego is matched only by the richness of its fishing industry and culinary delights. Amidst this synergy, Bluefin Tuna stands out as a prized catch, gracing the menus of local restaurants. Yet, the path to legally selling Bluefin Tuna commercially to chefs in California involves various aspects. In this posting,

Here in San Diego, we are fortunate to be surrounded by an abundant and diverse marine ecosystem. Our ocean is home to a myriad of seafood options, offering not only delicious delicacies but an opportunity to make a positive impact on our environment. When it comes to making sustainable seafood choices, there’s no better option

Current Challenge: Market Disruptions & Instability This is part two of a six part series. As we built this platform, we surveyed commercial fishermen to identify pain points in the industry where we might be able to serve the community or fill a gap in the market. Over the course of two years we used

White Seabass is a highly-migratory species that arrives in our waters around summer and stays through early fall. They feed on schools of squid, so it’s safe to say that if you locate a large group of squid that the White Seabass won’t be too far behind. This highly-seasonal fish is well regarded as a

Current Challenge: Inadequate Distribution & Marketing Channels This is part one of a six part series. As we built this platform, we surveyed commercial fishermen to identify pain points in the industry where we might be able to serve the community or fill a gap in the market. Over the course of two years we

Elliott and Kelly Townsend are the husband and wife team behind the hyper-local Long Story Short in North Park. Their commitment to working with local growers, ranchers, fishers, and makers has positioned them as leaders in the movement. Their philosophy as cooks is simple: start with the best ingredients and try not to screw it

Howie is a next-generation fisherman devoted to creating change within the industry. He’s recently come aboard our advisory committee and has brought an invaluable perspective along with him. As we take steps to uplift, inspire, and educate the community, we can’t do it without the input of industry insiders such as Howie. NAME: Howard Strech 

Greetings, fellow seafood lovers! We are thrilled to dive into a topic close to our hearts: the importance of supporting local seafood. You hear the phrase “buy local” all the time, but why does it matter? It’s not just a trend: buying local seafood really does have a ripple effect on reducing environmental impacts and

Ryan is a San Diego-based fisherman who recently made the transition from sport to commercial. We sat down to chat with him about his journey, his favorite catches, and the challenges he’s encountered as he embraces his role of professional fisherman. NAME: Ryan Sebo BUSINESS NAME: Seabo Seafood VESSEL NAME: Seabo HOW DID YOU GET

Third generation fisherman Charlie Saraspe has been on the water since before he was born. We had the chance to chat with him about his favorite species and some of the challenges he faces on and off the water.  NAME: Charlie Saraspe  BUSINESS NAME: Saraspe Seafoods  VESSEL NAME: Sarah Renee  HOW DID YOU GET INTO

Local Fisherman Darian Schramm has been an indispensable asset to our advisory committee since its inception. His unwavering dedication to sourcing the finest quality products through sustainable methods and ensuring their delivery to local communities exemplifies the highest standards and practices upheld by our program. We recently had the privilege of sitting down with Darian