San Diego’s most celebrated fishmonger and sustainable
seafood advocate comes from a long line of fishermen, as
his Portuguese family settled here in 1892. After working
on the city’s historic tuna fleets and fishing around the
globe, he joined Catalina Offshore Products and quickly
became a leading voice in seafood education and
the local food community.
What’s cool about San Diego’s fishing history?
The tradition runs deep, back to the early 1900s. In
San Diego’s heyday in the 1960s and ’70s, our cannery
supplied 90 percent of the world’s tuna.
How did you become San Diego’s most famous
Best local seafood chef? The most unrecognized
fishmonger? Our food changes as our planet changes,
so it becomes more important for someone like me to
face the public and answer questions about seafood in
regard to health, safety and sustainability.
person is chef Paul Elias at The Fishery. He is the
culinary god of seafood. Insanely good.
Great seafood eateries: Garden Kitchen with chef
Coral Strong, and The Hake in La Jolla. For sushi, I love
and cherish Wrench & Rodent in Oceanside. Also Saiko
Sushi. My favorite hole-in-the-wall is Fish Pit by
San Diego State.
What’s unique about Catalina Offshore? Owner
Dave Rudie goes to Sacramento monthly about high
sea fishing and fishery management. Catalina does
more for commercial fishermen than any other fishing
company along the West Coast.
Passion project: Collaboration Kitchen. It’s the
How do we make San Diego the sustainable
longest-running underground pop-up in San Diego. We
teamed up with Specialty Produce and local chefs to do
cooking classes. It took off, so we started selling tickets
and donating to local charities, and now we give away a
check for $3,000 to $5,000 at each event.
seafood capital? Educate, promote and have fun.
Recommended San Diego adventures: Snorkel with
leopard sharks at La Jolla Shores and hang glide over
Black’s Beach and Torrey Pines. Take a half day fishing
trip out of H&M Landing to see the marine life here.
Secret spot: Garden Kitchen. Chef Coral Strong makes
everything from scratch except the water and the wine.
She’s truly farm to table and buys her fish from us
How can people be more sustainable when it
comes to seafood? If the big fish can eat the small
fish, we can eat the small fish as well. Anchovies,
mackerel, sardines and fin fish are the way to go. Also,
utilize the whole fish. We don’t raise a pig just for bacon
or a chicken just for its McNuggets. It’s the same with
seafood. Use the whole fish.
Lik; ; loca;