Demos & Breakdowns.
Spot Prawn
Spot prawn can be enjoyed in many ways. The tails can be enjoyed raw or cooked. Some prawn may contain roe.
These pristine prawn are fished by Shane Slaughter from F/V Hiro Maru
Prawns, also commonly known as amaebi, are fished in traps and can be found in waters up and down the California coast. The tails of these spot prawns can be eaten raw or cooked, and the heads can be enjoyed deep fried if desired.
Sea Urchin (uni)
Urchin contain what is often referred to as Uni. Their flavor profile is a sweet buttery taste, and taste like the ocean and varies with the type of algae that they consume. Urchin are harvest by diving. Being considered a delicacy, they are often enjoyed raw, or compliment pasta. Sea urchin are available year round. The quality of the urchin harvested in San Diego, are amongst the best in the world.
Rockfish
Rockfish is both a nutritious and flavorful fish loaded with lean protein, vitamins, and minerals. It contains less mercury than some seafood, including popular fish like tuna, and can be prepared in multiple ways
Rockfish is a broad name for over 70 varieties. Rockfish are a lean fish and have a mild, sweet flavor with a nutty accent. The flesh has a medium-firm texture with medium sized flakes. This fish can be enjoyed in ceviche, in tacos, or grilled. They are often also baked whole.
Yellowtail
Yellowtail is a mild white fish that is often enjoyed raw as well as cooked. Yellowtail are a member of the amberjack family and Yellowtail fillets can have a dark muscle line along the edge. Cooked meat is white and firm with a sweet, mild flavor. A high oil content gives the flesh a buttery texture. This fish can be enjoyed in many ways like fish tacos, on the grill or enjoyed raw. This form of breakdown can be applied to most species of large fish
Collars
Surf and Turf
Chef Letty creating a surf and turf burger with local California Spiny Lobsters.
Davin and Cash Waite
Support local business. Wrench and Rodent is located in Oceanside, CA and their team works hard to use goods sourced from their garden and source their seafood from the local fishermen rotating their menu with season availability. In an “Opah-kase”, a play on the Japanese Omakase or chefs special, the featured species being used is Opah. One of our all time favorite sushi/fish spots to enjoy
Sea of Possibility
Chefs from our local San Diego restaurants shop at the Tuna Harbor Dockside Market to source the freshest catch. They are regulars at the market that have forged relationships with the fishermen to help better tell their story and support the local fishing industry.