San Diego’s sustainable seafood needs your help. San Diego’s fishermen need your help. Our good, clean & fair seafood system needs your help.
The Port of San Diego plans to redevelop our Downtown waterfront, but the proposals they are considering, by and large, fall short of sustaining our local fishing industry. You can speak up and let them know that we support our fishermen and need a fishing harbor. No fishing harbor means no local fish. You can do two things to help:
- Send a letter to the Port of San Diego and ask them to support a healthy, local seafood system and a distinctly local Downtown waterfront. More details below.
- Attend the Port of San Diego meeting to review the proposals October 13th. Provide public comment in support of our local fisheries. Details here.
Support good, clean & fair seafood for all San Diegans.
Help maintain our access to some of the most sustainable seafood in the world by sending a letter to the Port of San Diego. Points to include in letters and contact information for Port Commissioners and staff are below and downloadable here.
Points to include in letters:
- A world-class community fishing commercial fishing harbor on the Embarcadero is a crucial and beneficial part of the fabric of the waterfront and the San Diego community. Our fishing harbor and the people within provide food security, economic value, legal consistency, and strengthen connections to our history and culture.
- We encourage the Port to work with the San Diego fishing community to ensure that their needs are incorporated into the redeveloped waterfront. Please ensure that San Diego fishing will have the infrastructure, visibility and community involvement it needs in order thrive.
- San Diego fishermen provide food security. San Diegans want access to safe, secure and healthy food. While 90% of the U.S.’s seafood is imported, with most from unknown origins, San Diego fishermen provide a local source of traceable seafood. This seafood is a safe, secure, healthy and affordable option for the community, and is some of the most sustainable seafood in the world.
- San Diego fishermen contribute economic Value. The San Diego fishing industry has an extensive economic value to our community and this should be maintained. The San Diego fishing industry supports 130 commercial fishing vessels, including crew members and their families. In the San Diego area, 2.3 million pounds of seafood were landed in 2014, at a value of $10.3 million. Our commercial fisheries bring other values to San Diego including: networks, stewardship, lifestyle, income, fishing expenses, gifting and trading seafood, culture and tradition, education, spiritual, intergenerational, and transportation.
- The Port should maintain legal consistency. The Port should redevelop the waterfront in a manner consistent with local and State plans and acts that protect the coast and its people and consider proposals for Central Embarcadero development. Redevelopment should meet the requirements of the Unified Port of San Diego Master Plan and the Commercial Fisheries Revitalization Plan to maintain a working fishing harbor at this location; the State Land Commissions Public Trust Doctrine that holds the waterfront in trust for the people of California; and the Coastal Act that states that fishing harbors should be maintained.
- We want to maintain our history and culture. San Diego wants fishing operations in sight. Downtown San Diego is the cultural and historical home of San Diego fishing. Young San Diegans need the opportunity to view fishing and consider it as a viable line of work in order to keep our food sources secure. Once fishing is not visible, it will disappear along with the food security, economic stability, jobs and local identity it provides.
- Please keep our local sustainable seafood system within reach. San Diego deserves a thriving local food system, of which fishing is an integral and respected part. We want access to fresh, healthy, sustainably sourced seafood, that we can afford. A thriving fishing industry in Downtown San Diego is critical to this future.
- Downtown San Diego, like many other downtowns, has its share of large hotels, chain and non-local retailers and restaurants, and a lack of fresh, locally sourced food. Redevelopment represents an opportunity to highlight San Diego’s local treasures and create a beautiful, unique, accessible, and purposeful world-class waterfront.
- San Diego deserves a world-class, working waterfront. To accomplish this, we need a thriving fishing industry. Downtown San Diego can be known for its healthy, sustainable seafood; its strong fishing heritage; and its beautiful, fully operational fishing harbor accessible to all.
Email the San Diego Port Commissioners
Marshall Merrifield (Chairman)- City of San Diego
Robert “Dukie” Valderrama (Vice-Chairman)- National City
Rafael Castellanos (Secretary)- City of San Diego
Bob Nelson – City of San Diego
Ann Moore- Chula Vista
Dan Malcolm – Imperial Beach
Garry J. Bonelli – Coronado
Email the Port Staff
Jim Hutzelman email@example.com
Randa Coniglio firstname.lastname@example.org
Wendy Ong email@example.com
Penny Maus firstname.lastname@example.org
Sofia Bayardo email@example.com
Join SFUSD, Chef Cindy and local fishermen Saturdays from 9-11am at Tuna Harbor Dockside Market to learn about San Diego’s local seafood, how to cook it, what it tastes like, where it was caught, and who caught it. Check out our Facebook page to see which Saturdays we’ll be there and what’s cooking.
Chef Cindy’s user-friendly recipes are always delicious and fun. Plus, local fishermen share how they caught the bounty and they might tell you their favorite ways to cook it. If you love seafood or don’t know what to do with it, this is for you.
Guest chefs and volunteers wanted. Meet fishermen, learn about local seafood, taste yummy dishes. email: Sarah@slowfoodurbansandiego.
To taste Lime juice, salt and fresh-ground black pepperSteam fillets until just cooked (145 degrees), wrap and refrigerate. Chill completely, at least 2 hours. Flake the flesh off the skin, into a large bowl. Mix with celery, red onion, parsley and lime juice to taste. Continue with one of the preceeding recipes.
Think the “king of salads” aka Crab Louie, a California favorite going back to the early 1900s!
Arrange lettuce on chilled plate. Top with sheephead salad. Garnish with egg, tomato and asparagus. Serve with your favorite dressing. Variations: Use avocado instead of asparagus. Add kalamata or other olives, pitted. Add cucumber and/or radishes, thinly sliced. Sub shredded brussel sprouts for the lettuce.
Traditionally a mayo-chili sauce blend, Evening Land president and sommelier Larry Stone kicks it up a few notches with this version.
1 cup mayonnaise
3 tablespoons ketchup
1 tablespoon sweet pickle relish
1 tablespoon fresh lemon juice
1 garlic clove, minced
1 teaspoon Tabasco
1/2 teaspoon Worcestershire sauce
1/4 teaspoon sweet smoked paprika
1/4 teaspoon chili powder
Salt and freshly ground pepper
In a bowl, whisk the mayonnaise with ketchup, relish, lemon juice, garlic, Tabasco, Worcestershire, paprika and chili powder; season with salt and pepper. Let stand at room temperature for 15 minutes.
Optional Seafood Cocktail Sauce
Combine sheephead salad with carrot, capers, jalapeno, olive oil and lemon juice in a large bowl. Gently fold ingredients together, being careful not to break up the fish too much. Taste and adjust seasoning, adding salt and pepper if needed. Serve immediately, or chill up to 6 hours. Divide mixture between 8 wine glasses. Optionally serve with your favorite seafood cocktail sauce. Inspired by a recipe from Sheila Lukins of Silver Palate Cookbook fame.