As quality safety manager at Lusamerica , Carmen Madrigal is the person in charge of making sure all quality control and safety procedures are followed. Here's how she makes sure that the seafood on your plate is high-quality and delicious.

Jacobo, 33, grew up in Michoacán, Mexico and came to the United States when he was 19 years old. He now lives in Salinas with his wife and two children. He has worked for the Deyerle family for 8 years and has been a manager for 5 years.

Seventeen years ago, before seafood was called “sustainable”, fisherman Hans Haveman was selling his catch at Monterey Peninsula farmers' markets and telling people why they should buy local fish. “I saw that there was real passion in organic food,” he said. “And I liked being a part of that.”

Sabina Duran has worked in the seafood industry since 1992 when she started at Del Mar Seafoods. In 2001, she joined the team at Deyerle Brothers Seafood. With nearly 30 years of experience, Duran’s knowledge of the physiology of fish from the Monterey Bay might rival the scientists.

Fisherman & Fishmonger

Calder Deyerle fishes for Dungeness crab, King salmon, California halibut, black cod and rockfish on the Monterey Bay. He grew up crewing for his father Richard and uncle Daniel Deyerle, owners of Sea Harvest restaurants and a wholesale seafood business by the same name.