Their days usually start with listening to the weather. And are filled with doing what they love: fishing. Not slave to traffic patterns so much as the winds and currents, they harvest the food we eat in ever changing conditions.
Meet our fishermen on Feb 25th at an evening of local seafood & local wine! Sea bass and box crab caught by San Diego's fishermen and crafted into delicacies by MIHO Gastrotruck Wine produced by J*Brix
Seafood Demonstrations by the pros!
San Diego’s fishermen* harvest a diverse array of species: from swordfish, the most cunning of catches, to sea urchins, the sessile ocean starbursts. From 60+ species of rockfish which most restaurants call snapper to opah, a warm-blooded newcomer on the San Diego seafood scene with three distinct cuts of meat ranging from the fatty belly to the beef-like abductor muscle. Plus albacore, sardine, snails, whelks, black cod, octopus, spot prawns and more. The list of our local abundance goes on.
“San Diego is a unique location for the seafood industry in the world. We have a large diversity of year-round species. We have seasonal migrations of pelagic fish. And we have weather that makes seafood available year round.” – Kelly Fukushima, first generation San Diego fishermen.
On Saturday, February 25th, San Diegans have the opportunity to meet some of our local independent fishermen. The folks who chose a life of constant change – weather, regulations and fish availability – to provide our food. Slow Food celebrates these food producers. Box crab demonstrations all night and sea bass breakdown at 7pm.
Kelli and Dan Major Fishing Vessel: Plan B Fishes: Box crab and just about anything available from Point Conception to the Mexico border and out 200 miles – lobster, octopus, whelk, rockfish, bonito, yellowtail…
Kelly Fukushima Fishing Vessel: Three Boys Fishes: swordfish, squid, crab, lobster, seabass, groundfish
Antonio Estrada Fishing Vessel: Caroline Louise Fishes: sea bass, including the one we’ll be eating on Sat
U.S. fisheries are among the most stringently regulated in the world.
“When San Diegans eat seafood from California fishermen, they are making a great choice for sustainable, responsible seafood and they are supporting artisanal fishing families.” – Kelly Fukushima
*Most people who fish commercially, whether man or woman, prefer the term fisherman over fisher, fisherwoman, etc.
