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Last week I wrote about Sustainable Seafood Week in San Diego, which runs until Wednesday, April 25th.

Sustainable Seafood Week encourages restaurants and patrons to consume seafood that is produced and harvested in a ways that minimize the impact on surrounding ecosystems and minimizes bycatch, while maintaining economic viability for those dependent on the seafood industry for their livelihood.

Restaurants that participate agree to feature sustainable seafood on their menus and to donate a portion of their profits to the San Diego Oceans Foundation’s education programs.

In addition to the restaurants previously mentioned, the following venues are participating in the event:

Azuki Sushi in Banker’s Hill

OffShore Tavern in Mission Bay

The Fishery in Pacific Beach/Mission Beach

Mitch’s Seafood in Point Loma/Ocean Beach

BO-beau Kitchen and Bar in PL/OB

Farm House Café in University Heights

525 at Inn at the Park in Banker’s Hill/Balboa Park

Quality Social, Downtown/Gaslamp

Blue Point Coastal Cuisine, Downtown/Gaslamp

Café Chloe in the East Village

Local Habit in Hillcrest

Rubio's, various locations countywide

For more information about what seafood is on the recommended list, as well as branded products that use sustainable methods of production:

Seafood for the Future

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