Follow Your Fish Step 5: Eating California Market Squid in California

Written by on July 25, 2016 in Other News

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

Fast Facts:

  • 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

Mitch's Seafood. Photo credit: Emily Tripp.

Mitch’s Seafood. Photo credit: Emily Tripp.

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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Copyright © 2016 by Marine Science Today, a publication of Marine Science Today LLC.

About the Author

About the Author: Emily Tripp is the Publisher and Editor of She holds marine science and biology degrees from the University of Miami's Rosenstiel School of Marine and Atmospheric Science and a Master of Advanced Studies degree in Marine Biodiversity and Conservation from Scripps Institution of Oceanography. When she's not writing about marine science, she's probably running around outside or playing with her dog. .


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