In our tight - growing nutrient culture , it ’s become manifest that more and more San Diegans are valuing freshness , sustainability , and a connection to their food . From ceviche to our famous fish greaser , seafood is a staple fibre in our local culinary art , and the only fish in SD freshman than the ones atTuna Harbor Dockside Marketare still in the sea .
The THDM is more than just a food market , though : it ’s dedicated to educating the public about commercial fishing and responsible , sustainable fishing practice . Itswebsiteis a treasure treasure trove of information , including what species each fisher specialize in , the names of their sauceboat , their number of geezerhood of experience , and the sportfishing method acting they utilize .
Every Saturday from 8am-1pm , the fisherman of San Diego set up shop onFish Harbor Pierin Seaport Village with everything under the sea , from shellfish to sharks . While you ’re still in bottom sleeping off your Friday night , chefs and dedicated civilians line up before the market open to ensure they get the first picks .
Sara Norris/Thrillist
Everything uncommitted at the market is sustainably caught in the waters around San Diego ( you may reckon twice about swimming in the ocean after you get a penny-pinching look at the teeth on a few of these fish ) . While some catches like yellowfin tuna and sea urchin are useable twelvemonth - round , others like these California sheephead are only found seasonally .
Early one rainy Saturday morning , we met up with Phillip Esteban , executive chef atThe Cork & Craftin Rancho Bernardo , to search the market and follow the journey of one Pisces from the sorrel to the dinner plate .
After cruising around the mart to vet the 24-hour interval ’s excerption , Chef Esteban chose a California sheephead from fishermanDavid Haworth . He ’d never prepared this case of fish before , but the opportunity to try out with a new Cartesian product and explore unexampled flavors is one of the salutary thing about the market place .
Sara Norris/Thrillist
If you ’re curious about a fish you ’ve never seen before , the vendors and fishermen hanging around are more than happy to do your questions . They can also give advice on the best way to prepare the Pisces the Fishes they sell ; the THDM recommendsrecipesyou can judge , too .
On our way to the eatery , Chef Esteban picked up some seasonal fleeceable sweet almond , Persian cucumber , and locally foraged coriander peak at theSpecialty Producefarmers market , a local trafficker that provides fresh produce to many restaurants and is open to the populace .
Back at The Cork & Craft , Chef Esteban expertly clean and deboned his sheephead before it was sous vide with European olive tree oil , but you may save yourself the hassle ( not to mention suspect smelling hands ) and have your Pisces the Fishes cleaned for free at the market by its on - sitebutcher .
Sara Norris/Thrillist
To prep the green Prunus dulcis , he removed the fuzzed forbidden Kingston-upon Hull to get to the soft , immature nut on the inside .
He minced cucumbers and Allium ascalonicum to make a relish with Anethum graveolens oil color , sherry vinegar , common salt , and black pepper .
The mixture was then cryovaced to make a quick jam .
Sara Norris/Thrillist
new stinker succus was used to append freshness and clear up up the savor of the lulu .
He clarified unsalted butter …
… then emulsified it into a butter pick sauce .
Sara Norris/Thrillist
Using a mandolin , Chef Esteban shaved the Iranian cuke into paper - thin medal .
Fresh dill was picked to dress the plat dish …
… and the Pisces was dusted with desiccated dill .
Sara Norris/Thrillist
The result is a locally sourced and beautifully plated olive oil sous vide sheephead with light-green almonds , coriander blossoms , cucumber relish , dill , and butter emollient .
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Sara Norris/Thrillist
Sara Norris/Thrillist
Sara Norris/Thrillist
Sara Norris/Thrillist
Sara Norris/Thrillist
Sara Norris/Thrillist
Sara Norris/Thrillist
Sara Norris/Thrillist
Sara Norris/Thrillist
Sara Norris/Thrillist
