Eating Spot Prawn HEAD TO TAIL

Sourcing local sustainable seafood is core to Chef Davin Waite's food philosophy at the Wrench and Rodent Seabasstropub in Oceanside, CA. He talks about supporting local fisherman and the importance of finding fisherman that are doing it right. Sourcing sustainable seafood is necessary to ensure that future generations of chefs will be able to have the same access to seafood we have today. Here you can see how to make ama ebi nigiri from local spot prawn, how to make a halibut sashimi from locally caught San Diego halibut and how to grill mackerel.

#eatlocal #sushi #sustainableseafood