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RIPTIDE CERAMICS

@riptideceramics_

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Made very slow and entirely by hand in San Diego, CA

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Anniversary dinner of seared short ribs with kimchi and salted sesame oil. Special enough for a celebration and easy enough for a Monday.

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This trips up more California fishermen than anything else we cover.

It isn’t easy… and that’s why highly regulated local fisheries and fishermen deserve a premium. #localfish #sandiegoseafood #sustainableseafood #getlocalfish

You can have a boat, a license, and a full deck of fish… and still not be legally allowed to sell any of it.

New resource post breaks down exactly what you need to sell legally: which license actually lets you sell (hint: your fishing license isn’t it), the vessel paperwork nobody tells you about, and the two things that kill a sale right when a restaurant says yes.

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"Grilled" lamb and potato skewers from @olsenfarms that were actually cooked under the broiler because someone (me) forgot to check how much propane I had left.

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What happens when students get to experience local seafood with their own hands?

This week, students at Ocean Discovery Institute learned where their food comes from by handling whole California rockfish, watching it broken down by Chef Ashley McBrady of MAKE Projects, and tasting the final dish together.

For many, it was their first time touching a whole fish.

These moments matter.

When young people meet the fishermen, chefs, and local species that make up our coastal food system, seafood becomes more than something wrapped in plastic at the grocery store. It becomes a story. A skill. A connection to place.

Rockfish is one of California’s most versatile, affordable, and abundant local species, making it the perfect fish to introduce the next generation to.

Huge thanks to Ocean Discovery Institute, Chef Ashley McBrady, and every student who jumped in with curiosity.

This is what building a stronger local seafood system looks like. One fish, one chef, one classroom at a time.

#GetLocalFish #LocalFishProject #CaliforniaSeafood #KnowYourFisherman #Rockfish OceanEducation FoodEducation SanDiego WorkingWaterfront NextGeneration EatLocal

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Every custom kitchen journey has a critical point in templating stone. For this project we aligned the stones’ natural movement end to end allowing the veining to be a continuous flow to carry your eye around the room. Nature doesn’t design in perfect mirrored lines and for this project there is a quiet beauty in letting the stone just be.

Interior Design: @sacred____spaces
Styling: @en.shell.space
Photography: @simranmalik

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A little of everything in the fridge with Balsamic and EVOO make it look sexy.

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We can’t get enough of homemade ceramics, vintage homewares and collected treasures. 🏺

Interior Design: @sacred____spaces
Styling: @en.shell.space
Photography: @simranmalik

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04.27.2026 Felt Like Sashimi…And A Tomato Martini #seafood #sushi# #cocktail #ceramics

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04.25.2026 Felt Like A Slice… #pizza #scratch #sauce #dough #robertas

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Frying a whole fish is one of those easy and impressive methods that wows diners with very minimal effort. A hot crispy, perfectly-salted skin yields to a sweet, moist and flaky flesh. In this recipe a zesty, herby sauce cuts through the richness of the fried fish. Use this method for just about any whole, local fish you can get your hands on.

Serves 2-4

Ingredients:
1 whole fish such as rockfish (cleaned, scaled, gilled & gutted)
4-6 cups avocado oil for frying
Salt

Zesty Lemon Dressing :
1 small handful parsley, finely chopped
1 small handful cilantro, finely chopped
1-3 garlic cloves, minced
Zest and juice of 1-2 lemons
1 jalapeno, minced (optional)
Olive oil
Salt

Method:
Heat the oil over medium heat in a large wide skillet or roasting pan (something large enough for the fish). While the oil heats, pat the fish completely dry, then use a sharp knife to cut 3–4 deep slits down to the bone on each side.

The oil is hot enough when a drop of water sizzles when dropped in. Carefully lower the fish into the hot oil, leaving to fry undisturbed for about 3-4 minutes or until the skin is a delightful crispy golden color and the flesh is cooked through to opaque and flaky. Use tongs to carefully flip and cook the other side for a few more minutes.

Transfer the fish to drain on a rack or a paper towel lined plate. While still hot, season with salt.

While the fish cooks, stir together chopped herbs, lemon juice, olive oil, and salt. Season to taste. Transfer fish to a platter, top with the dressing, and serve immediately.

Recipe by @riptideceramics_
Bank Perch provided by @fv_veronica_b at @tunaharbordocksidemkt

Check out our resources for more recipes!

#localrecipes #sandiegofish #localfish #sustainableseafood

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….my sweet neighbor @designsdelmarbydiane shared a piece of the chocolate guinness cake she made with me, & after one bite of hers, i had to make one of my own! her version had bailey’s in the icing & was 🤩! i didn’t have bailey’s & so i used horchata liqueur, & added a sprinkle of cinnamon on top. i’m telling you, make this cake! we used the nyt recipe. it’s fudgy, dense & absolutely delicious! …& be sure to check out diane’s site. i love her jewelry & wear her earrings all the time!~🤎🍺🍰

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The Young Fishermen’s Development Act has passed the House and is now awaiting Senate approval and a presidential signature.

This program supports the long term stability of commercial fishing by investing in the next generation and strengthening coastal economies.

For California, it could mean continued support for programs that help keep the industry accessible and moving forward.

Keep an eye on how this progresses as it moves through the Senate.

#localfish #commercialfishing #supportlocalfishermen #workingwaterfront #fisheries

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