Andrés Jacobo, Deyerle Brothers Seafood

Plant Manager

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.

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Roger Burleigh
Vicki Crow, F/V Beticia

Fisherman, Fishmonger

Vicki Crow can be found on Dock A in Moss Landing most days selling fish and crab from her boat, the Beticia. She tries to carry what’s in season but has a freezer stocked with the local catch to keep up the supply when fishing’s slow.

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Roger Burleigh
Walter Deyerle, F/V Sea Harvest IV

Fisherman

Walter Deyerle is the quintessential waterman. When the 30-year-old is not making a living catching halibut, rockfish, sablefish and Dungeness crab on the Monterey Bay, he’s surfing, diving, boating and sport fishing. He’s even paddled out and caught waves at Mavericks, a monstrous break just north of Half Moon Bay.

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Sherry Flumerfelt
Pamela Burns, Wild Plum Café & Bistro

Chef

For chef Pamela Burns at The Wild Plum in Monterey “fish of the day” means just that: fresh, local fish recently brought to the dock by someone who lives along the same shore as she. It’s not a placeholder for fish long forgotten in the freezer with a source obscured by time and middlemen.

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Sherry Flumerfelt
David Toriumi, F/V Pioneer and F/V Grinder

Fisherman

There are few people who are as excited to get up in the morning and go to work as David Toriumi, 36, a Watsonville native who fishes out of Santa Cruz. Toriumi made his passion a profession and still hasn’t lost his youthful enthusiasm for the sea in doing so.

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Sherry Flumerfelt
David Graham, Geisha Sushi & Japanese Tea House

Executive Chef

David opened Geisha Japanese Restaurant and Tea House in Capitola in 2011 – it was the first sustainable sushi restaurant in the county, and is still one of the few in the nation. He partnered with the non-profit FishWise which helped him craft a statement about sustainable seafood for his restaurant. The restaurant in and of itself is a manifestation of his passion for Japanese folk medicine, culture, and cuisine.

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Hans Haveman, H&H Fresh Fish Co.

Wholesale Buyer, Fisherman, Retail Market, and Community Supported Fishery (CSF)

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.” 

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Sherry Flumerfelt
Latisha Marshall, Santa Cruz Harbor

Harbormaster

The Santa Cruz harbormaster’s job is as multi-faceted as the harbor itself – from the fuel dock to the swimming beach and boatyard- it has a lot of moving parts and requires thinking on your feet. Latisha Marshall took on the position of harbormaster in January of 2015. 

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Sherry Flumerfelt
Brendan Pini, Fished & Foraged

Fisherman & Fishmonger

Brendan Pini is co-founder of Fished and Foraged, a Santa Cruz based company that provides fish from the Monterey Bay and mushrooms from the Santa Cruz mountains to local restaurants and markets.

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Sherry Flumerfelt
Lorenzo Sanchez, Fisherman

Deckhand

Lorenzo grew up in Watsonville, but much of his education took place in Moss Landing and on the Monterey Bay. Starting at about the age of five, his father took him to the jetty and beach to fish, and then out on a motorboat to where they spent weekends baiting hooks and casting.

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Sherry Flumerfelt
Skylar Campbell, F/V Sable

Fisherman

Skylar Campbell is a commercial fisherman by day and drummer by night. “I’m sure I’m living somebody’s dream,” he said. “I admit, sometimes I fantasize about a steady income, but really, I know I’m blessed to live like this.”

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Sherry Flumerfelt
Ian Cole and Charlie Lambert, Ocean2Table

Community Supported Fishery (CSF), Fishermen

Having met each other in school, Ian Cole and Charlie Lambert began exploring their passion to make fresh, local seafood accessible to their communities. The goal of Ocean2Table is to deliver fresh fish (within one day of being caught), while also educating the consumer about where their fish is coming from.

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Sherry Flumerfelt