San Diego’s seafood scene is ready to take center stage in a new cookbook that marries the rich history of the city's fishing industry with present-day culinary innovation. San Diego Seafood: Then & Now, currently available for pre-order, as detailed by San Diego Eater, offers a taste of the local oceanic bounty through more than 100 recipes complemented by the stories of the diverse communities that have shaped San Diego’s maritime culture.
The book springs from a partnership that includes California Sea Grant and NOAA Fisheries, and its creators are steering towards a release date in spring 2025. When speaking to Eater, the stakeholders announced plans to host community events in celebration, with one possibly cast at the Tuna Harbor Dockside Market. While the recipes featured hail from various custodians of San Diego's seafood heritage, proceeds from the book will pour out into causes, including the San Diego Fishermen’s Working Group, MAKE Projects, and the UC San Diego Indigenous Futures Institute.
A crowd-funding campaign, which opened its doors last Tuesday, is the wind behind this project's sails, rallying the San Diego community to lay down the kindling for its success. Per Sunbelt Publications, this call to action is more than just a fundraiser; it's a celebration of San Diego's intricate mosaic of seafood traditions and multicultural roots vying for a spot on your kitchen shelf.
Artisans of the fishhook and frying pan featured in the book include prominent figures such as chef Davin Waite of Wrench & Rodent, Travis Swikard from Callie, Natalie Sawyer of Ironside Fish & Oyster, and Drew Deckman, whose 3131ThirtyOne by Deckman delivers homages to the ocean's fare. Their united efforts aim to safeguard the legacy and fortify the future of San Diego's seafood narrative by sharing their reverence for the region's aquatic treasures with a wider audience.
