Sláinte! It’s the Fish Friday Gaelic Edition – How about a “Gliomach” with butter?

With Fish Friday falling on St. Patricks Day, I thought I’d take a little creative license and go with the Gaelic name of an invert we’re all familiar with. Say hello to the spiny lobster, a familiar and popular resident of the California Kelp forests. Unlike his Atlantic and Irish counterpart, he is clawless, but the fact remains he is everybody’s favorite dinner guest.

Have a great St. Patricks Day and an even better weekend. See you out there.



So that’s what the claws are for? Makes sense.

***************Quick reminder, the season ended so take a few minutes to send in your report card results to the CADFW. The information is invaluable and  better data means better management.*********


It’s Lobster Season ….again. Some simple rules to followish.

Nothing to see here. Move along.
The guests of honor

Hi Kids. It’s lobster time again here in the southern California bight and with divers massing to make their first jump at midnight(and last at God knows when), let’s take a minute to think before we stride. I’ve put together a list of gentle diving suggestions that might help make this a memorable and/or enjoyable experience.

So from the top;

  1. Diving at midnight is just a horrible idea. You’ve worked all week and hustled home to get your ship together to make an island-bound boat or meet up with your buddies to ply the local waters. Then you end up waiting around to take life sustaining equipment into the dark recesses of the Pacific at a point where you would normally be in bed. Why? Tomorrow you can dive at 7:30 pm and be home by 11. Camaraderie and seafood is overrated.
  2. Anyone who tells you that the big bugs are hiding beneath the bull kelp is lying. They are not there. They were never there. They will never be there. They are also not really deep. Don’t be a diving shmuck. They are by the same spots you saw them hiding back when you dove the same area during the daytime.
  3. It’s not a race. Bug fever is anti-social behavior. Shoving people by the gate doesn’t help get you any more lobsters. It only makes you a douche. Relax. It’s a big ocean.
  4. If you’re standing at the gate wondering why you are getting ready to take a giant stride for your 3rd dive of the night at 3:54 am, turn around and take a forward roll into your bunk. Sleep to dive another day.

I know this may take some of the romance out of opening night but it’s a long season. Pace yourself and enjoy it. I think it was Lloyd Bridges who famously said “He who sleeps and snuggles away can always dive on Saturday.” Or maybe it was my 3 year old daughter. Either way, if you head out, be safe and follow the rules. No bug is worth getting a ticket or said ticket punched for.

Monday mornings come way to early after a fun weekend
This is what Saturday looks like after an all night hunt. You resort to drinking bud light. Yuckitty.

Hog Island Oysters with Chipotle Horseradish Barbecue Sauce

A plate full of shell-packed goodness.
A plate full of shell-packed goodness.

I’ve spent a lot of time head down along the north coast searching for the ever delicious red abalone. Whether or not I pried one off the bottom, I still had to eat dinner. Lucky for all of us is that Nor Coast is also home to some of the the finest aquaculture products you’ll ever enjoy. So if you don’t score a few big red’s you can always enjoy some locally  raised oysters to fill the gap. Hog Island is the central place for aquaculture up north and they’ve provided us with a great way to enjoy their product.  This recipe is a perfect for an afternoon get together or even a formal fiesta. So get a grill, pop a beer, and enjoy a north coast treat.

So here is how you do it…

What you need for about 24 oysters:

  • 1 cup of your favorite tomato sauce
  • 5 tablespoons apple cider vinegar
  • 1/4 cup clover honey
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1 small onion, minced
  • 2 cloves garlic, minced
  • 1 to 2 canned chipotle peppers in adobo finely chopped
  • 1 tbsp ground horseradish
  •  Sea salt  and freshly ground black pepper to taste
  • 24 large oysters
  • A nice loaf of bread for dipping


1. Place the first 7 ingredients in a saucepan over medium heat and bring to a simmer for about 5 to 10 minutes, stirring occasionally.

2. Let the sauce cool and add in the horseradish. Salt and pepper to taste and set aside to let the flavors really meld.

3. Shuck your oysters and flip them in the bottom shell being careful not to lose the brine. it helps to put them on a flat try when your done for transport to the grill.

4. Fire up your grill to high and get ready to lay your shucked oysters.

5. Lay out your oysters with 1 tbsp of the sauce on top and cook for about 5 minutes with the lid down.

Some would say it’s a a little spicy, just like the author. I however would say I’m tall and really tasty, just like this recipe. So get to it. You can get great farmed oysters everywhere so make a batch for Memorial Day. You’ll be glad you did. Serve hot with bread and a nice white wine or IPA and make any day a special one.


Los Angeles Food Policy Council Nets Interest with Sustainable Seafood Solutions

Even blurry people like sustainable seafood

Baffled by what fish is the best choice when the weather is rainy(Like today) and you have to go to the store to get your seafood fix on because you can’t catch your own stuff? Welcome to the club as conscientious folks all over California are asking the same questions at local markets and restaurants “What to order?” Luckily for about 200 people at Loyola Marymount University last night, The Los Angeles Food Policy Council set out to answer that question.  Armed only with an array of delicious sustainable seafood samples and an equally impressively diverse array of experts to explain the what,where,why,when,and how of sustainable seafood, the LAFPC managed to educate, inform, and feed quite nicely a highly interested crowd.

As for the food, I could dazzle you right now with stories and photos of trout mousse, oysters Rockefeller, and smoked sable fish canapes but that wouldn’t be the point. What is important is that it’s foodie safe not to order the tuna, swordfish, or the chilean sea bass anymore. As Mary Sue Milliken, panelist chef of Border Grill and “Two Hot Tamales,” put it “Chef’s are creative” and making new food “sexy” is what they do. I feel in good hands.

Expert Panel
Mary Sue Milliken talking about making sustainable seafood sexy.

From the scientific management standpoint, Mark Helvey of NOAA, as well as Sheila Bowman of Seafood Watch,  made the argument that local is way to go. Tracking the sustainability of a local fishery and how the fish is brought to market is so much easier than trying to do the same thing with a shrimp brought in from Thailand. Fun, fascinating, and surprising facts that came out of the panel included that 70% of all seafood consumed is done through restaurants and that, according to Tim Aupperle of Whole Foods, consumers actually drive the buying practices of seafood retailers. That’s really good news.

I could spend a lot of time talking about how damaged and declined so many of our favorite fish choices have become but I don’t think that fear is the best way to move forward.  Instead, I think we should take a different route by asking the right questions and influencing the people providing your seafood. Letting them know that you expect more and are willing to pay for your principles is just as important. That’s called market-driven change and is part of why economics are such a huge part of any sustainability solution.

In a time when popular and longstanding seafood stocks are either in decline or at risk as we fish our way down the food chain, making the right choice is just half the battle. We need to do better. The Los Angeles Food Policy Council just made our battle a little easier.

Click here for food policy you can sink your teeth into
This is where you find out which fish is sustainable
This is who is trying to protect sustainable seafood
This is where you go to get sustainable seafood

Los Angeles Food Policy Council asks is your Seafood Sustainable? Feb. 27th at LMU

In our never ending though sometimes interrupted quest to bring you seafood options when you can’t catch your own stuff, we at CFD thought you might enjoy a chance to hear from a panel of experts about today’s sustainable seafood options. Presenting at Loyola Marymount University next Thursday the 27th at 6pm, these fish food aficionados will also shed a little light on what sustainable really means and how to be aware of your best options as you go from place to place looking to get your seafood eats on. Toss in tastings and it’s a intellectual feast for your ocean-minded brain that your stomach will back you up on.

In all seriousness, the panel will include representatives from NOAA, Seafood Watch, and Whole Foods Markets. Toss in legendary Los Angeles Chef Mary Sue Miliken(One Hot Tamale) and  California State Senator Ted Lieu and you’ve got yourselves a broad spectrum of expertise and or a Fish Dance Party.

There’s never been a better time to think about how we eat from the ocean. As divers, we spend so much time in and around our local waters that we see the impact of non-sustainable fisheries every time we make a jump. If you been diving more than 20 years, you know how different things used to look down there.  If you’ve been diving less than that you don’t know what you’re missing. Or what is missing. We’re talking whole species reduced to  essentially biologically extinct populations. Most divers don’t know what an abalone looks like outside of pictures and probably never will. That’s the whole point of the sustainable seafood movement. To keep ocean species on your plate and out of the history books.

So come on by with your friends and eat, drink, and see Mary…Sue Miliken. Sponsored by the LA Food Policy Council and supported by such CFD favorites as Santa Monica Seafood and Heal the Bay, this event only costs $10 dollars. What a bargain! To RSVP and get more coherent information, click on the poster below.

Click here for tickets and more information

Bug Season Heats up with Lobster Thermidor

Two for dinner?

Okay “Lob-stars,” you’re almost 6 full days into the season and we here at CFD hope that you’ve been having a safe and productive start out there. There is almost nothing tastier than fresh lobster, hot out of the pot or off the grill, especially when you’ve caught it yourself. A beautifully cooked bug, some melted butter, and a cold beer can be one of the most satisfying meals you’ll ever eat. That’s not to say that it’s only way to go about enjoying our spiny friends however. So it is in the spirit of going the extra step to enhance your diving experience that we offer you Lobster Thermidor, a French treatment that you won’t be turning your nose up to.

Now as the name thermidor suggests, this epicurean treat is finished in a hot oven but it’s a delicious path your dinner guests of honor will circumnavigate before they enter those hallowed heated halls. Along the way, your meat will be treated to a hot bath before joining a delicious herbed-bechamel sauce in it’s own shell on the road to golden brown deliciousness. I’m talking cheesy, herbal, vineity goodness  with a little crunch. Once you have it, you’ll want it over and over again.

So join us know as we travel to lobster nirvana with these easy to follow directions.

First off, preheat your oven to 375 degrees F.

Then it’s lobster time. You’ll need the following:

  1. 2 legal lobsters giving you 2-2 1/2 pounds of meat.(Only 1 If you use a Maine bug, market size with claw meat).
  2. 2 lemons, halved

Bring a pot of salted water containing the lobsters to a boil. Add the lobsters, head first, and cook for 8-12 minutes. Remove them from the pot and place in ice water to stop the cooking process.

Chef-tested in the CFD kitchens

Once the lobster is done you move onto the bechamel sauce.  It looks a little complicated but it’s not. Remember to take your time. Have all your ingredients pre-measured and ready to go. They are as follows:

  1. 1/4 cup butter
  2. 1/4 cup flour
  3. 2 tablespoons minced shallots
  4. 1/4 cup white wine
  5. 2 cups milk
  6. 1 tablespoon dijon mustard
  7. 1 tablespoon chopped terragon
  8. 1/2 cup plus 1 tablespoon Parmesan cheese

In a sauce pan, melt the butter over medium heat. Stir in the flour and mix for 2-3 minutes to develop a sauce base called a roux. It will be slightly golden and look a little like paste. Add the shallots and cook for 30 seconds. Stir in the wine and milk. bringing the liquid to a boil. Immediately reduce to a simmer. Cook for about 3-4 minutes until the sauce thickens and coats the back of the spoon. Then add a little salt and pepper. At this point, remove the sauce from the stove and stir in the mustard and tarragon. It will smell amazing.

Finally, you want to put it all together and into the oven.  You’re going to split the whole lobster in half and remove the tail meat. Retain the shell halves. Dice the tail meat and fold into the bechamel sauce. Stir in the 1/2 cup of cheese and check your seasoning.

Divide the mixture and spoon into the 4 lobster tail shells. Sprinkle the remaining cheese on top and place them on a baking sheet in the oven. Bake for about 8-10 minutes until the top is golden brown. Lay the lobster halves face up on a plate and garnish with chopped flat leaf parsley. Enjoy with a nicely chilled white wine until you are face down. Dive, rinse, and repeat as necessary over the course of the season.

This is how a good lobster shows its love

We hope that you enjoy this recipe and well as the rest of the bug season. It’s a big ocean out there so remember to dive safe and take responsibly.

Ahi Poke is no Joke-y

The Yellowfin Tuna (Thunnus albacares)
The Yellowfin Tuna (Thunnus albacares)

Summer is the greatest time of the year here in California for diving. The water gets warmer, visibility starts to open up, and surface intervals are spent sunning yourself on the deck, bagging Z’s instead of huddling under a parka trying to remember why you thought it was fun to dive in January. Another thing I love about summer is that as the ocean warms, we start to get some seasonal visitors to our local waters that you can really sink your teeth into. One of my favorites is yellowfin tuna.  These fast-swimmers show up in the late summer to our southern coast line from Mexico and supply local seafood mongers with some of the best fish you’ll ever eat. When it’s fresh, the crimson-red  steaks with their firm texture and great taste are unbeatable. No wonder some people will say grilling tuna is the best way to enjoy but I don’t believe that there is any better way to enjoy then as the good lord intended. It’s time to go raw.

Now for those of you that make sushi at home, you realize it’s kind of hassle. There are a lot of moving parts and other prep work plus the physical act of molding rice, fish, and seaweed together  so it doesn’t look like something my 16-month old daughter might have made in our yard. No, I’m thinking something much simpler and for that we look to out 50th state, Hawaii, and the delicacy they call Poke.

Now Poke is a pretty simple dish that you actually can find in a lot of different cultures in the south Pacific that are only differentiated by subtle variations in the basic recipe.  Its literal translation is the verb “cut” which besides a little mixing, is all your going to have to do to make this dish. I’m offering a California variation minus the limu(seaweed) and substituting avocado for logistical reasons as much as taste. That being said, I encourage you to do it however you want. The only thing I promise is that if you  have good fresh ingredients then you will find yourself enjoying a delicious taste of summer.

Here’s how you can do it:

3 cups tuna cubed (about 1 pound and leave it a little chunky)

1/2 cup red onion, sliced thinly

I large avocado cubed (optional for a California flair

1/4 cup green onion, chopped (greens parts only)

1 cup soy sauce

2 tablespoons sesame oil (careful with this. This will overpower everything if you use too much)

1/2 teaspoon sambal olek (garlic chili paste for a little bite)

Hawaiian salt to taste (Kosher salt will do. It’s the larger granular texture you’re looking for.)

1 teaspoon black pepper

Combine the last 5 ingredients in a bowl and let sit for 15 minutes. Add to the first 4 ingredients and gently mix so you don’t break up the tuna chunks and chill. Serve it with tortilla chips, just eat by itself, or serve it on a bed of lettuce as a salad. And as for making best choices when purchasing, Seafood Watch recommends both pole-and line or troll caught so ask the guys behind the fish counter.

Insert fork here
Insert fork here

Milton Love speaks bluefin tuna sushi in Los Angeles Magazine

I like bluefin tuna. I suppose it’s because I too am a speedy, muscular, and fast mover when I’m in the ocean. Unlike bluefin tuna however, I’m not that popular in sushi restaurants. Perhaps it’s my questionable hygiene or my uncontrollable urge to shout “Release the Kraken” at the most inappropriate times. Regardless of my shortcomings, we are now looking at a time where people are actually loving the bluefin tuna to death. With study after study coming out about the overall global reduction of bluefin populations by almost 95% of their historical numbers, we are on the verge of eating the lion of the ocean right into extinction by putting them squarely on our plate. UCSB Ecologist Milton Love, who will tell you more than you ever wanted to know about rockfish if you let him,  was recently interviewed for Los Angeles Magazine and explained why we might want to take these magnificent animals off the plate and leave them in the open ocean.

The Trouble with Bluefin Tuna article in Los Angeles Magazine

Fish 101 – Leucadia’s Outstanding Deco-Stop for Fresh Fish

F101_0898Shore diving along the north San Diego County can be really productive and fun this time of year. Spots like Cardiff Reef, Seaside, and Swami’s are all beautiful nearshore spots offering beautiful kelp canopies teeming with life. Coupled with the fact they are relatively easy access as well, there is no reason not to enjoy them. And now, as if the dives themselves weren’t enough, there’s a great new restaurant in Leucadia to finish up your diving day – Fish 101.

Located at 1468 N. Coast Hwy, Fish 101 is type of place that we all wish we had down the street from our houses. From first glance, it looks like another hipster joint with poorly shaved dudes wearing hipster pork pie hats(this is the civilian

Fish Chowder
Fish Chowder
Yellowtail Tataki

equivalent of a tech diver fyi) but it’s more than that.  It’s also quite possibly one of the best fish houses you’ll ever try. It’s not just the fresh, locally sourced fish nor is it the reverence that the chef treats it with. It’s more than that in a subdued way. There is no overreach here. Just really well made food, prepared quickly. We tried the chowder and it was delicious. Not too heavy with a hint of corn and potato. Subtle. We tried the special crudo which was a yellowtail tataki and enjoyed the restraint employed. A  light arugula base with avacado, radish and ponzu supported the lightly cooked fish.  Fish and chips were a hit as well with a nice light batter providing a surprising crunch.  I personally loved the fried oyster po’ boy sandwich on a flakey white roll.  Throw in an oyster bar, local craft beers on tap, and a top notch root beer float for dessert and you’ve got something for everybody. And did I mention it’s inexpensive? It is. Nothing on the menu is over $12 and most of it falls in the $7-9 range. It’s the perfect spot to finish up a day of diving in N. San Diego county. Just remember that if you come for the diving you should stay for the Fish 101.

Link to Fish 101's website
Link to Fish 101’s website