Why It’s Harder Than You’d Think to Serve Local Seafood in California

Via Munchies

Via Munchies

On an October evening, the menu might feature big eye tuna, calamari, halibut, swordfish, and cabrilla from San Diego. Conniff usually sources from half a dozen fishermen in San Diego, many of whom are his close friends and relatives. White shrimp comes from Mazatlan in Mexico and gold spot bass hails from San Carlos in California. Spiny lobster caught in California—95 percent of which is typically exported to China—is on the menu as well.

Read on at Munchies.

Tags: ,

Follow us!

By RSS, Twitter or Facebook

Comments are closed.