Saving Seafood

CALIFORNIA: Fishful Future: A New Collaborative Community Project to Move San Diego Toward a Zero Waste Seafood Supply Chain

February 9, 2021 — The following was released by Fishful Future:

The Fishful Future project is a newly launched collaborative effort joining seafood processors, fishery scientists, local fishermen, and renowned chefs. Supported by an award from the competitive National Marine Fisheries Service’s Saltonstall-Kennedy Grant Program, the project explores opportunities for San Diego’s fishing, seafood processing, and culinary industries to move toward a zero-waste seafood supply chain by fully using each fish.

Around 50 percent of each fish by weight generally remains after processing for the fillet market. This half of the fish is often discarded, or sold for cents on the pound, despite the valuable proteins and nutrients contained for a wide range of applications.

To encourage the use of the entire fish, the team explores the value in each part. The Fishful Future project addresses local food security by empowering home chefs to prepare less familiar secondary cuts with culturally diverse recipes, partnering with community groups in food insecure areas, and working with project chefs to develop new restaurant presentations.

The project also brings together entrepreneurs from a broad range of businesses in a new collective approach to increase sustainability by using what is currently considered to be waste. Seafood processing byproducts find valuable applications in bait, fertilizer, pet foods, bio-pharmaceutical, bio-medical, and artistic fields.

“More complete use of the fish means greater economic value and opportunity for fishermen, processors, and everyone who enjoys seafood,” said Dave Rudie, Catalina Offshore Products founder and president. “We owe it to the fish and to our customers to make the most complete use of each fish that is taken out of the ocean.”

Leading the culinary approaches are four San Diego chefs: Davin Waite, Karen Barnett, Christina Ng, and Rob Ruiz. These chefs are not only vocal, active contributors in their community but also wildly creative, committed to respecting their ingredients, and embody the goals of the project in their cookery and daily lives.

The multidisciplinary team is led by Catalina Offshore Products and scientists at the NOAA Southwest Fisheries Science Center, with partners including the Tuna Harbor Dockside Market, the Port of San Diego, Iceland’s Ocean Cluster, and Oregon State University’s Seafood Research & Education Center.

“The only way we can succeed is by doing this together,” said Sarah Mesnick, from NOAA Fisheries Southwest Fisheries Science Center, who is a scientific advisor in the effort. “All partners in the seafood and product supply chain bring their own expertise and experience to the project, so that together we look at these valuable species in a new, holistic, and more sustainable way.”

Inquiries are welcome from parties interested in joining this effort toward a Fishful Future. Learn more by visiting fishfulfuture.com and following along on Instagram @fishfulfuture.

Good News for California Fisheries Seeking to Test Extended Hook and Line Fishing Gear in U.S. West

May 10, 2019 — The following was released by the California Pelagic Fisheries Association:

The National Ocean and Atmospheric Administration (NOAA) has issued an Exempted Fishing Permit (EFP or “permit”) to allow two U.S. fishermen to test extended hook and line (both deep set and shallow set) fishing gear in Federal waters within the U.S. West Coast Exclusive Economic Zone (EEZ). A primary function of the testing is to determine if the U.S. fishermen can help to increase America’s reliance on domestic seafood.

Currently the U.S. imports 90 percent of its seafood. The new permits could increase reliance on local seafood, particularly where swordfish and tuna are concerned. The North Pacific swordfish population, for example, is very healthy and would support a substantial additional harvest according to all international fisheries experts and published reports. Any increase in U.S. fisheries production improves America’s seafood security as well as provides for a sustainable ecosystem footprint often lacking in the weak environmental oversight of foreign fisheries.

“NOAA’s decision is a huge win for American fisheries, fishermen and ultimately, the environment,” said Dave Rudie, owner of Catalina Offshore Products and President of the California Pelagic Fisheries Association. “It will greatly benefit San Diego and southern California and our consumers as well.”

The EFP excludes any fishing within 50 miles of the coast or offshore islands and requires that a U.S. Government approved fisheries observer be present during all test fishing. Additionally, it requires a full suite of verified mitigation techniques be used during all test fishing. These techniques are known to reduce or eliminate interactions with sea birds, sea turtles and marine mammals.

About the California Pelagic Fisheries Association

The California Pelagic Fisheries Association (CPFA) was formed in 2015 by a group of American fishermen and seafood processors with the function of representing their interests in developing high seas (pelagic) fisheries in the Eastern Pacific Ocean. As a result of CPFA’s ongoing efforts at both a local and national level, American consumers have more opportunities to enjoy the very best quality tuna, swordfish and similar species knowing they were harvested by American fishermen using proven environmentally friendly fishing techniques.

About Catalina Offshore Products

Founded in 1977, Catalina Offshore Products was once exclusively a sea urchin wholesaler in both domestic sales and exports. Today the company is one of the largest buyers of local seafood in San Diego, specializing in species found off the West Coast, from Baja and Southern California to the Pacific Northwest. Its business has expanded to include an online store and walk-in fish market and proudly remains family owned and operated. Recognized as an industry leader, Catalina Offshore Products is committed to providing high quality seafood choices from responsible fisheries or farms. For more information, visit catalinaop.com.

Catalina Offshore Gets Funding to Revive Opah Consumption in California, West Coast

October 26, 2018 — SEAFOOD NEWS — Catalina Offshore Products has been awarded $139,700 for a project to grow demand for opah and other underutilized and undervalued species. The funding is thanks to the 2018 National Marine Fisheries Service Saltonstall-Kennedy Grant Program.

Catalina’s proposal, A Culinary Engineering Approach to Increasing the Value of Local Fisheries: Reducing Fish Discards at Sea and Promoting Full Utilization, was envisioned as scalable to the national level and is based on a year-long project that may help to increase revenue to local fleets and provide consumers with a greater range of locally sourced seafood.

Two objectives underscore the project’s culinary engineering approach. The first and primary objective is to broaden the appeal of opah, such that all edible portions of the fish are utilized. The second is to develop new culinary markets for species being discarded by U.S. Pacific highly migratory species (HMS) fisheries landing their catch in southern California.

Opah (Lampris spp.), or “moonfish,” are a closely related group of six large pelagic fish species found worldwide in temperate and tropical waters, two of which (smalleye Pacific opah, L. incognitus, and bigeye Pacific opah, L. megalopsis) occur seasonally off the coasts of California and Mexico. Historically elusive, Pacific opah are a secondary target in West Coast commercial fisheries and have been showing up more frequently in recent years.

Opah are about the size of a car tire and can weigh up to 200 pounds, yet a considerable portion is typically discarded. This reduces profitability to fishermen and deprives U.S. consumers of additional sources of responsibly harvested domestic seafood.

Catalina Offshore has pioneered a full utilization approach to opah by identifying seven distinct types of meat. These portions of the opah, each with a unique color, flavor and texture profile, allow for a wider range of culinary applications. This differs from most other species in which flavor, texture and color tend to be the same throughout the fish.

“People tend to eat what they’re familiar with,” notes the company’s fishmonger, Tommy Gomes in a press release. “We’re trying to get them to look beyond the standard fillet. You wouldn’t harvest a pig just to make bacon. Fish should be approached the same way.”

Catalina also produced a short video showing the different cuts of meat available from an opah.

Several partners join Catalina Offshore on this project, including celebrated local chefs, fishermen dedicated to sustainable fishing practices, a retired NOAA Fisheries administrator turned sustainable seafood consultant, scientists from NOAA Fisheries’ Southwest Fisheries Science Center (SWFSC) and Wildlife Computers.

Hoping to gain a better understanding of the opah’s basic biology and ecology, SWFSC researchers began collecting samples from opah in 2009 and initiated an electronic tagging program in 2011. Culinary aspects will draw from the imaginations of chefs Rob Ruiz, Davin Waite and Jason McLeod, known for their innovation, zero waste practices and commitment to using responsibly sourced seafood.

Work will consist of data collection, roundtables with fishermen and consumers, kitchen workshops, recipe development, culinary demonstrations, and an “Ocean to Table” finale event. During this public showcase, project outcomes will be presented along with a suite of dishes highlighting different culinary applications for opah, as well as other HMS species currently being discarded but identified through research as having market potential.

“We’re fortunate to have such passionate and esteemed individuals lending their expertise to our culinary engineering project,” Catalina Offshore owner Dave Rudie said in the statement. “This collaboration will allow us to build on our experience working with opah, and further develop market demand for undervalued and underutilized species. We hope our efforts will benefit our local fisheries, increase the viability of our working waterfronts, and illustrate the value of not only fishing sustainably, but eating sustainably.”

This story originally appeared on Seafood News, it is republished here with permission.