Events / Extension / Research / Sea Grant News

Findings from San Diego Dockside Fishing Markets Feasibility Study to be Presented

Researchers to report results at Fish Public during Slow Food Urban San Diego mixer

San Diego, Calif., March 18, 2014 – In partnership with Slow Food Urban San Diego, Dr. Theresa Talley of the California Sea Grant Extension Program at Scripps Institution of Oceanography, University of California, San Diego, and University of San Diego professor Dr. Adina Batnitzky will host an evening mixer to share findings from a feasibility study of dockside fish markets in San Diego and to raise awareness about our local fishing industry.  The mixer will take place on Wednesday, March 19, from 6-8 p.m. at Fish Public in San Diego.

The seafood eatery in San Diego’s charming Kensington neighborhood will host the “Slow Sips” event for the first time. The event celebrates Sustainable Seafood month and will serve as a way for the scientists to report the findings of their research to members of the public who have participated so far and to those who are interested in learning more. The results can also be accessed online through two posters, in both general and detailed formats.

“This wouldn’t be possible without the help of the San Diego locals who attended our survey and seafood tasting event last September. Keeping the community informed about the possibilities associated with dockside fish markets can have important implications for our environment and our economy,” Talley said. “This research provides seafood-specific data that informs several areas.”

Wednesday’s event will include a brief overview of the locally-based project, plenty of time to informally discuss the issues with the researchers, and samples of local seafood prepared by Fish Public’s Executive Chef Joe Magnanelli.

Fish Public is located at 4055 Adams Avenue in Kensington.  For more information and to RSVP, please contact Slow Food Urban San Diego at membership@slowfoodurbansandiego.org

A cold watermelon salad garnished with farmed red "ogo" seaweed. Credit: C. Johnson

More about the study:
Seafood lovers wanted for San Diego tasting event

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Contact: Caitlin Coomber
(858) 534-0580
ccoomber@ucsd.edu

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