Community Seafood

Come see a conversation between me and Russ Parsons at the Aquarium of the Pacific this Friday as part of the Future of Food series!

We've got a great big ocean at our doorstep, but go into your favorite fish market and the odds are nothing on sale was caught within 200 miles of Southern Cali...fornia. Sarah Rathbone from Dock to Dish is working to change that, connecting local commercial fishermen with customers who want to buy their catch. Folks like Michael Cimarusti at Providence, Connie & Ted's and Cape Seafood and Provisions. Come see her at Aquarium of the Pacific Friday night. http://www.aquariumofpacific.org//the_future_of_food_seco/ http://www.latimes.com//la-fo-dock-to-dish-20151107-story. See more

Beyond well deserved chef.

So many fish! This is some of the best video we've seen of our diving bears at work. Watch the grizzly bear dive for fish, swim and just sit and wait for the fish to come back . Fascinating footage courtesy of Brian Collen.

To the inspiring and awesome co-founder of Dock to Dish, Sean Tobias -- very well done, my friend!

Hey SoCal peeps: I've got three great "Future of Food" events coming up in the next month or so at Aquarium of the Pacific here in Long Beach. We'll be doing so...mething a little different this year -- the events will be on Friday nights and they'll involve a little party -- or at least appetizers and adult beverages. Sept. 23 I'll be talking with Brian Brown of the Central Coast's ONX Wines about the challenges of winemaking during a time of global warming and drought and we'll be tasting some of his great Rhone-based wines. Oct. 7 I'll be talking with Robert Egger from L A Kitchen and Arlin Crane from Homeboy Industries about the transformative role of the kitchen in social movements. Oct. 14 I'll be talking with Sarah Rathbone of Dock to Dish about her work helping local small fishermen by getting their catch to customers, including some of LA's greatest restaurants. Tickets are $39.95 per person and as a bonus you can prowl the aquarium when it's not crowded. See more

http://ktla.com/2016/09/01/dock-to-dish/

BTS with Chef Michael Cimarusti for Dock to Dish seafood story on KTLA 5 News! #saveourseas

Very happy #fishmonger -- wine tasting in Napa Valley @stclementvineyards after dropping off #docktodishsf fish @theculinaryinstituteofamerica with Chef Michael Cimarusti from @providencela! What a life!

We tried to measure this behemoth white seabass @providencela today by the height of their tallest chef! This was a 60 pound beast fully dressed...crazy!

The all important hand-off! Beautiful white seabass is the featured fish in this week's #docktodishla share @chayarestaurant.

#Chef @jeffryundiarto scales a white seabass using a Japanese technique. This is a clean and efficient way to scale a fish and maintains the integrity and quality of the skin.

Chef Frank prepares to breakdown the #fresh white seabass we just delivered to @providencela as part of their #docktodishla share.