Editor’s Note — This is a continuation of our collaboration with Follow Your Fish! Check out step 1 here.
Interview with Mitch Conniff of Mitch’s Seafood in San Diego
- Mitch’s Seafood serves 30-70 pounds of calamari a day
- They initially served only California-caught market squid, but have had to expand to any US-caught market squid since the California fishery dried up
Mitch’s Seafood was established in 2008 by three fishing families in the San Diego Area. Located on San Diego’s working waterfront, Mitch’s Seafood provides consumers with fresh, local, sustainable seafood. I recently spoke with Mitch Conniff, who told me a little more about the challenges of serving local CA market squid.
When Mitch and his team started the restaurant, the goal was to use as many local San Diego and California products as possible. “So of course, one of the first things we wanted to get was squid,” he said. But it wasn’t that easy.
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