Back to All Events

Behind the Scenes at Scripps: The Sustainability of Local Seafood

  • Robert Paine Scripps Forum for Science, Society and the Environment 8610 Kennel Way La Jolla, CA 92037 (map)

Oriana was one of six invited panelists to speak at this Behind the Scenes event at the Scripps Institution of Oceanography. Other panelists included Kelly Fukushima (commerical fisherman, FV Three Boys), Dr. Heidi Dewar (NOAA SWFSC), Dr. Jen Smith (SIO), Samantha Murray, JD (SIO), and Chef Davin Waite (Wrench & Rodent Seabasstropub). The event was covered by the San Diego Union Tribune, with photographs below by Sam Wells of Chef Epic.

180829_Local Seafood Event_00085-instagram.jpg
 Photo by Katie Gardner

Photo by Katie Gardner

180829_Local Seafood Event_00246-instagram.jpg
 Farmed vs. Wild Yellowtail by Chef Davin Waite

Farmed vs. Wild Yellowtail by Chef Davin Waite

 Whole Mackerel caught by Dan Major (FV Plan B) and prepared by Chef Rob Ruiz, The Land & Water Company

Whole Mackerel caught by Dan Major (FV Plan B) and prepared by Chef Rob Ruiz, The Land & Water Company

 Green Tea-cured Opah top loin sashimi by Anthony Pascale of Saiko Sushi

Green Tea-cured Opah top loin sashimi by Anthony Pascale of Saiko Sushi

Photos by Sam Wells of Chef Epic

More event photos by Katie Gardner here.