San Diego Fishermen

Name: San Diego Fishermen
Address: San Diego, CA, US
Telephone: +18582082789

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San Diego Fishermen

🐟 Freshest catch in San Diego County
🍽️ Putting local fish on local plates

01/15/2025

CBS 8 San Diego's Jeff Zevely came aboard the “Extremis” with father-son duo and second and third generation commercial fisherman Mario and Jordan Souza to talk about the importance of buying fresh seafood from local fishermen and how San Diegans can be a part of a more sustainable future.

🎣 Catch more information at:
www.cbs8.com/article/news/local/zevely-zone/san-diego-father-and-son-future-of-fishing/509-08d8ace2-3738-4603-b627-097d013b3878

08/19/2024

Reeling in a BIG announcement: the Dockside Night Market “Local Fish, Global Flavors” is this Sunday, Aug. 25! 🎣

The Dockside Night Market features San Diego’s most decorated chefs to work alongside local fishermen to prepare their fresh catch, hosted by San Diego Fishermen's Working Group in partnership with Puffer Malarkey Collective and the Port of San Diego.

Don’t miss out on the opportunity to try incredible dishes and support San Diego’s fishing industry at this waterfront event.

Live music from The Barnacle Boys, Nikki Sounds and Good Gravy Street Blues and drinks will be offered from 6 to 10 p.m.

100% of ticket profits will be donated to nonprofit San Diego Fishermens' Working Group. Must be 21+ to attend. Purchase your ticket today: bit.ly/DocksideNightMarket2024

08/13/2024

The ultimate San Diego experience? Fresh seafood caught by local fisherman, prepared every which-way by our most decorated chefs, all on the waterfront surrounded by friends, refreshing cocktails and live music.

It’s happening on Sunday, Aug. 25, 6-10 p.m.

A few tickets remain for the Dockside Night Market “Local Fish, Global Flavors” hosted by San Diego Fishermen’s Working Group and Puffer Malarkey Collective, to celebrate one of San Diego’s most iconic, homegrown industries.

100% of ticket profits will be donated to The San Diego Fishermens' Working Group to support this nonprofit in our local community. Must be 21+ to attend. Purchase your ticket today: bit.ly/DocksideNightMarket2024.

01/26/2024

Who else is ready to catch some sun this weekend? ☀️😎

01/22/2024

Red Sea Urchin is a common critter found on the west coast of North America as far south as the tip of Baja California, Mexico. They spawn year-round and peak from June to November in San Diego. The edible part of the sea urchin known as uni has earned its status as a high-end sushi bar treat in Japan and now pretty much everywhere else. But sea urchins have been long fished and harvested anywhere there’s a coast, from Peru to Italy and Korea. Some people will tell you it’s sweet and buttery. Some prefer it raw while others enjoy it when lightly cooked or steamed. Fans say the flavor evokes a dip in cool saltwater.

01/19/2024

"The act of fishing takes us to the hidden corners of the world, revealing the beauty that lies beneath the surface." - James Prosek

01/13/2024

Native to Southern California’s coastal waters California yellowtail is a member of the jack family. Fast swimmers, these large fish have a lifespan ranging from five to twelve years. California yellowtail are listed as “Least Concern” by the International Union for Conservation of Nature. It’s a super popular fish in both Japan and the US.

Yellowtail sashimi is delicious on its own as a raw dish and has quickly become a favorite Japanese appetizer because it is both refreshing and light. Another popular Japanese dish, Hamachi k**a, is meat taken from just above the gills and below the head. When grilled or broiled, the meat is tender and delicious.

Find out where to get local yellowtail by checking out www.sandiegofishermen.com!

01/11/2024

California Halibut are usually solid brown to black or mottled with light and dark patches on the eyed side and white underneath. They can change skin color patterns to blend in with the ocean floor. The eyes on a California Halibut are most commonly on the left side but may be on the right side as they are on a Pacific Halibut. The upper jaw in a California Halibut extends to the rear of the lower eye, while on a Pacific Halibut, the upper jaw only extends to the front of the lower eye. In both the California and Pacific Halibuts the lateral line, which runs along the side of the fish, makes a high arch above the pectoral fin. California Halibut spend most of their time buried in sandy bottoms of the ocean floor, but will gladly chase after schools of anchovy.

California Halibut is a lean fish with a mild, sweet flavor. Cook this fish while fresh! Because of the leanness of the fish, freezing can cause the loss of moisture, and it is easy to overcook & dry out.

Looking for some locally caught Halibut? Learn more by visiting www.sandiegofishermen.com!

01/09/2024

Spot prawns are little sea creatures that have a delicate texture and amazingly sweet taste that many liken to a combination of the best lobster and fresh-churned butter. Spot prawns grow and are harvested in much of the coastal North Pacific Ocean, from San Diego all the way up to Alaska.

Sustainably fished spot prawns are caught in traps and then hand-selected. This practice, along with well-monitored fishing seasons to allow for ample reproduction, keeps the fishery sustainable up and down the West Coast of North America.

One of the best ways to prepare spot prawns is not to cook them at all, but rather serve them raw as sushi or sashimi, known as amaebi or "sweet shrimp." In this case, remove the heads, peel the shrimp, devein, and refrigerate. Then dust the heads in flour or a tempura batter, fry, and serve the raw chilled sweet shrimp with the crispy heads, lemon, soy sauce, and wasabi. To prepare in this way, the spot prawns must be fresh out of the water.

You can also cook spot prawns as you would any shrimp or prawn: grilled, broiled, sautéed, fried, or steamed, with the head and shell on, or off. (Note: Spot prawn heads are delicious, so even if you remove them, be sure to use them to make a shrimp stock. Also, as the shells are quite thin, leaving them on when deep-frying gives the shrimp wonderful crispiness and makes them even more succulent in a peel-yourself steaming version.) Spot prawns also make an excellent addition to a dish of paella, a seafood stew, or a quick simple sauté tossed with pasta.

Learn more about where to find spot prawns by visiting www.sandiegofishermen.com!

01/07/2024

Feeling crabby? 🦀 The Pacific red rock crab lives in and around rocky places (hence the name), on the West Coast of the United States. While it might look nice on the outside, this crab is rather mean and will pinch you—hard. A mature Pacific red rock crab has strong pinchers and is a predator to hard-shelled clams and oysters, so beware. Red rock crab is sweet and delicate, with most of the meat being in the large claw.

Want to get your claws on some rock crab? Check out our website to find out where to get some!

01/05/2024

The Pacific Rockfish (also known as red snapper) is one of the most versatile and resourceful fish one can find. There are about 70 species of rockfish found in the Eastern Pacific. These range from the Bering Sea to Baja California. Approximately, only about 12 snappers or so are caught in significant commercial quantities. The Pacific rockfish family is the most important year-round source of groundfish on the West Coast. Usually, the brighter the skin color, the deeper dwelling the fish. Although they are somewhat in slow growth, rockfish range from about 1 to more than 40 pounds, depending on the type of species.

Pacific Rockfish, has a lower oil content and a long shelf life. They are also a unique source of extremely beneficial compounds called omega-3 essential fatty acids. The firm, mildly flavored, white-fleshed rockfish can be prepared very simply or as a gourmet meal. Rockfish can be blackened, broiled, crumb-coated, baked, or eaten as raw sushi.

Check out our www.sandiegofishermen.com to find out where to get some local San Diegan Rockfish!

01/04/2024

Mackerel is a fish often compared to tuna because they share many characteristics—both are big oily fish that have a firm texture and are often packed in oil and canned. The two fish are members of the same family (Scombridae) but mackerel are smaller fish and have a shorter life. Mackerel is more oily than tuna and has a richer but milder taste.

Mackerel is high in protein and provides omega-3 fatty acids. The mild taste makes this a great addition to your diet if you want to include more fish in your diet but don't like the strong taste of other types of fish.

Looking for some locally sourced Mackerel? Check out www.sandiegofishermen.com to see all the places to get some in town!

Address

San Diego, CA

Telephone

+18582082789

Website

http://www.sandiegofishermen.com/

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