San Diego Seafood: Then & Now blends local history and cuisine to celebrate the region’s rich maritime heritage and culinary diversity. More than a cookbook, this volume features colorful stories from past and present, stunning visuals, and helpful tips on buying, storing and preparing seafood, in addition to over 75 recipes that showcase local catch – widely-known favorites, like tuna and halibut, to lesser-known treasures, like black cod and spiny lobster.

The history of San Diego’s fishing industry is told through thoughtful chapters honoring San Diego’s diverse communities that have had strong ties to local waters. Starting with the original stewardship of the Kumeyaay and their ancestors, the book takes us on a journey through the Spanish colonial period, highlighting the lasting influences of Chinese, Japanese, Portuguese, Italian, and Mexican fishing communities, and bringing us into today’s thriving multicultural fishing and seafood scene. Thousands of years of connection to coastal resources are captured in this one volume.

Curated by California Sea Grant, this volume was created by the San Diego community including local historians and scholar, fishing families, scientists, artists, and chefs including some of San Diego’s most influential culinary masters.

Born from a charitable program addressing food insecurity during the COVID-19 pandemic shutdowns, (Fish to Families), this cookbook continues its community-centered mission. A portion of proceeds will benefit three local organizations: the San Diego Fishermen’s Working Group, MAKE Projects, and the Indigenous Futures Institute at UC San Diego.

San Diego Seafood: Then & Now connects readers to their coastal heritage while demystifying local seafood, making it an essential addition to any kitchen that values history, human stories, and the responsibly harvested bounty of the San Diego Coast.