CULINARY CONSERVATION
A collaboration with NOAA (National Oceanic and Atmospheric Administration) exploring the connection between chefs, fisherman, and scientists to promote seafood sustainability.
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What is Culinary Conservation ?
The San Diego Seafood Collaboration is a unique partnership between chefs, fisherman, processors, and NOAA scientists to capture the full…
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Fish Collar
Chefs and fishmongers know that the most delicious cuts of fish are often the most underutilized. Nowhere is this better…
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Tuna Harbor Dockside Market
At the Tuna Harbor Dockside market in San Diego, the general public can buy seafood directly from the commercial fisherman…
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Opah Research
In this video NOAA scientists explain what they are doing to monitor the Opah fishery to ensure a healthy population.
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Davin Waite
Davin Waite is an incredible experimental sushi chef and owner of The Wrench and Rodent in Oceanside, CA. He not…
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Eating Fish Eyeballs
Would you eat a fish eyeball? In western culture, we generally avoid food that can look at us! However, in…
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Opah Ceviche
The center loin cut of the Opah can be used like albacore in a variety of raw applications. Here chef…
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Dark Side Opah Recipe
Pine smoked Opah loin with kelp chips, spruce tips, thai chili, and prawn oil.
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Char Siu Opah
Chef Willy Eick from Mission Avenue Bar and Grill combines flavors from around the world, and uses hyper locally sourced…
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What is Uni – The Legend of San Diego Uni
The Start in Uni While Dave Rudie was attending Edison High School, he took a summer snorkeling class. “I was…
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