Sustainable Local Seafood

Seafood Symposium

Seafood Symposium

Chef Deckman

Chef Deckman prepares oysters for the Ocean-to-Table event 2015.

CMBC seeks to educate the public and benefit our local fishers by providing regular Ocean-to-Table event to feature Southern California products from the sea.  The events provide data on a fish(ery) from perspectives of scientists, regulators, fishers, producers, and chefs.  A species is discussed from  life history, availability, how it’s fished, how it’s marketed and to how to prepare.

Seafood Sustainability
Eat Locally (fresh seafood near you with recipes)- from NRDC

NOAA FishWatch  (includes recipes)