Working for Good, Clean, Fair Food for All - Slow Food Urban San Diego Convivium of Slow Food International

March Slow Sips!

Join us for Slow Sips on March 19th, 6-8pm, at Fish Public!

This month we have a extra special treat for you! We’ll be celebrating Sustainable Seafood Month as part of our monthly Slow Sips event!

As always, you’ll be able to learn more about getting involved in our grass-roots organization, sign up to be a volunteer, and meet and mingle with like-minded friends. There will be a cash bar and full menu available for ordering. In addition, thanks to a Collaborative Fisheries Research West grant awarded to researchers at California Sea Grant based at Scripps Institution of Oceanography and at University of San Diego we are also able to feature  complimentary samples of local seafood prepared by the Fish Public kitchen!

This is a Slow Sips event you won’t want to miss!

Please let us know that you’re coming: RSVP here!


About Fish Public: Restaurant visionary Tracy Borkum manifests a quaint 3,500-square-foot seafood eatery in San Diego’s charming Kensington neighborhood with Fish Public, which opened doors in June 2013. Fish offers quality sea fare at accessible price points and draws culinary inspiration from the Atlantic’s Gulf Coast, New England and English Coast as well as West Coast of America, Baja and Pacific Rim regions. Unique offerings include an artisan retail area and a custom chef’s oyster counter with peek-a-boo views into the kitchen. The interior design, spearheaded by Borkum herself, is reminiscent of a Nantucket-inspired beach cottage with a light and airy appeal.

Focal details include whitewashed wood accents and unexpected lighting fixtures fashioned from old fishing nets. Fish Public’s beverage program is comprised of draft craft beers, an international wine selection and an eclectic cocktail menu with all mixers, syrups and infusions made in-house.

Fish Public is located at 4055 Adams Avenue and is open Sunday from 5-9pm, Tuesday through Thursday from 5-9pm, and Friday through Saturday from 5-10pm. Happy Hour is Tuesday-Sunday from 5-6:30pm. For more information please visit or check or call 619.281.4014. For updates visit Fish Public on Facebook at www.facebook.comm/fish.public or Twitter at @fishpublic.

Sustainable Seafood and the Fight Against Fish Fraud

In March the San Diego food community took time to raise awareness about a subject near and dear to the hearts of many San Diegans, the sustainability of our oceans. Events like the Sustainable Seafood Gala and Sustainable Seafood Week create awareness and promote sustainable fishing practices to chefs, distributors, seafood lovers and fisherman alike. However the issue extends beyond the task of learning to make smarter choices about what we pull from our oceans. A recent study conducted by Oceana brought to light widespread fraud in the mislabeling of seafood in restaurants, supermarkets and distributors. One local restaurant Harney Sushi is taking a stand against just this issue and has been working closely with NOAA and Scripps Institute of Oceanography to develop new standards in sustainability. Recently Harney Sushi in Oceanside invited students from The Ocean Discovery Institute for a Q&A with Executive Sushi Chef Robert Ruiz.

Chef Ruiz took students on a tour of the restaurant and fielded questions about efforts being made to help ensure sustainable seafood practices at Harney Sushi. Chef Ruiz explained how at Harney all fish are purchased whole and inspected by him personally so he can confirm the type of fish received is indeed what they purchased. He also explained to the students how to test for fish freshness by inspecting the body appearance, clarity of the eyes, smell and feel of the fish received.

He also discussed the restaurants innovative new QR code program. When plating sushi each fish is labeled with a QR code printed on edible rice paper. This code can be scanned by diners and will provide information about the sustainability of the fish being consumed.

At the conclusion of the event students left with samples of fish being served at Harney that day. The samples will be taken back to the Ocean Discovery lab and tested by the students in order to confirm the DNA of the fish is accurate.

Programs such as Ocean Discovery not only provide valuable education for our community’s youth but as demonstrated by this event play an important role in furthering San Diego’s efforts to promote sustainable seafood practices protecting both consumers and our precious oceans.