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Acacia House opened in summer 2017 to rave reviews “Cosentino strategically blends his bold style with a more refined approach” offers a modern interpretation of classic focusing on the origins of the amazing grape varietals found in Napa; France, Portugal, Spain, Italy & Germany.\r\n\r\nAuthor of the 2012 cookbook \u003cem>Beginnings: My Way to Start a Meal\u003c/em>, Cosentino’s long-awaited \u003ca href=\"https://www.amazon.com/Offal-Good-Cooking-Heart-Guts/dp/0770435122\">\u003cem>Offal Good\u003c/em>: Cooking from the Heart with Guts,\u003c/a> was released in fall 2017, celebrating whole-animal cooking. He also collaborated with Marvel and wrote \u003cem>Wolverine: In The Flesh\u003c/em>. Cosentino won season four of BRAVO's \"Top Chef Masters,” earning over $140,000 for The Michael J. 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My wife adores this spread on pasta, toast or, as I suggest here, on cheese. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Put the contents of a 2-ounce can of anchovies in a food processor or mini chopper. Add 1/4 cup whole almonds, 1 garlic clove, 1 washed and quartered white mushroom, 3/4 cup diced (1/2-inch) country bread (preferably from a day-or-two-old loaf ), and 3 tablespoons best-quality olive oil. Process until the mixture is coarsely chopped. Cut 1/4-inch-thick slices from a firm cheese like Gruyère, Manchego, or provolone. Cut the slices into 1-inch squares. Spoon about 1 teaspoon of the anchovy spread on each square of cheese, garnish with sliced almonds, and serve.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Makes about 20 small canapés\u003c/b>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1597188018,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":155},"headData":{"title":"Anchovy Spread | KQED","description":"Quick and easy recipes from Jacques Pepin's More Fast Food My Way series. 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My wife adores this spread on pasta, toast or, as I suggest here, on cheese. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Put the contents of a 2-ounce can of anchovies in a food processor or mini chopper. Add 1/4 cup whole almonds, 1 garlic clove, 1 washed and quartered white mushroom, 3/4 cup diced (1/2-inch) country bread (preferably from a day-or-two-old loaf ), and 3 tablespoons best-quality olive oil. Process until the mixture is coarsely chopped. Cut 1/4-inch-thick slices from a firm cheese like Gruyère, Manchego, or provolone. Cut the slices into 1-inch squares. Spoon about 1 teaspoon of the anchovy spread on each square of cheese, garnish with sliced almonds, and serve.\u003c/span>\u003c/p>\n\u003cp>\u003cb>Makes about 20 small canapés\u003c/b>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137745/anchovy-spread","authors":["186"],"series":["bayareabites_16657"],"categories":["bayareabites_752","bayareabites_16661","bayareabites_12"],"tags":["bayareabites_16670","bayareabites_376","bayareabites_242","bayareabites_16756","bayareabites_16658","bayareabites_16660","bayareabites_16669"],"featImg":"bayareabites_137675","label":"bayareabites_16657"},"bayareabites_137835":{"type":"posts","id":"bayareabites_137835","meta":{"index":"posts_1591205157","site":"bayareabites","id":"137835","score":null,"sort":[1588391869000]},"guestAuthors":[],"slug":"fillet-of-sole-with-mushroom-sauce","title":"Fillet of Sole with Mushroom Sauce","publishDate":1588391869,"format":"standard","headTitle":"Jacques Pepin | Bay Area Bites | KQED Food","labelTerm":{"term":16657,"site":"bayareabites"},"content":"\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/214-jpepinmff-filletsole-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">In this recipe, strips of fillet of sole are rolled to form what French cooks call \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">paupiettes\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">. Rolled beginning at the thickest end, the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">paupiettes\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> will not unfurl as they cook. Using whipped butter makes the preparation easier, because when the butter boils it holds together without breaking down as regular butter might.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">The traditional version is made with wine, cream, and mushrooms, but Sole Normande can include cider, tomatoes, herbs, or even cooked apple, all Normandy products.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Any of the different types of flatfish available, from gray to lemon to Dover sole and from fluke to flounder, are fine for this recipe; the important consideration is freshness. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">4 large sole fillets (about 5 ounces each)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 cups sliced white mushrooms\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/3 cup sliced scallions\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/3 cup sliced shallots\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 teaspoon freshly ground black pepper\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup dry white wine\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 cup whipped unsalted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 tablespoon chopped fresh chives, for garnish\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Cut each fillet in half lengthwise, removing and discarding the small strip of sinew from the center of the fillets. With the white side that touched the bones on the outside of the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">paupiettes\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">, roll up the fillets, starting at the thick end.\u003c/span>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Gently place the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">paupiettes\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> and the remaining ingredients, except the butter and chives, in a medium saucepan and bring to a boil over high heat. Cover, reduce the heat, and boil gently for about 3 minutes.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Holding the lid so the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">paupiettes\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> remain in the pan, pour the cooking liquid into a small saucepan and place it over high heat. Boil for a few minutes, or until the liquid is reduced to about 1/3 cup. Add the whipped butter and mix in well with a whisk. Bring to a boil and boil for a few seconds.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Divide the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">paupiettes\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> and mushrooms among four warm plates, pour the sauce on top, and sprinkle on the chives. Serve immediately.\u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":null,"status":"publish","parent":0,"modified":1595012829,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":343},"headData":{"title":"Fillet of Sole with Mushroom Sauce | KQED","description":"Quick and easy recipes from Jacques Pepin's More Fast Food My Way series. Learn how to make Fillet of Sole with Mushroom Sauce","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"137835 https://ww2.kqed.org/bayareabites/?p=137835","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/05/01/fillet-of-sole-with-mushroom-sauce/","disqusTitle":"Fillet of Sole with Mushroom Sauce","path":"/bayareabites/137835/fillet-of-sole-with-mushroom-sauce","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003cspan style=\"font-weight: 400;\">Jacques Pépin: More Fast Food My Way\u003c/span>\u003c/em>\u003cbr>\n\u003ca href=\"https://ww2.kqed.org/app/uploads/sites/24/2020/07/214-jpepinmff-filletsole-recipe.pdf\">\u003cb>Printer-friendly recipe\u003c/b>\u003c/a>\u003cspan style=\"font-weight: 400;\"> [pdf]\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">In this recipe, strips of fillet of sole are rolled to form what French cooks call \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">paupiettes\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">. Rolled beginning at the thickest end, the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">paupiettes\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> will not unfurl as they cook. Using whipped butter makes the preparation easier, because when the butter boils it holds together without breaking down as regular butter might.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">The traditional version is made with wine, cream, and mushrooms, but Sole Normande can include cider, tomatoes, herbs, or even cooked apple, all Normandy products.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Any of the different types of flatfish available, from gray to lemon to Dover sole and from fluke to flounder, are fine for this recipe; the important consideration is freshness. \u003cem>—Jacques Pépin\u003c/em>\u003c/span>\u003c/p>\n\u003cp>\u003cb>4 servings\u003c/b>\u003c/p>\n\u003cul>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">4 large sole fillets (about 5 ounces each)\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">2 cups sliced white mushrooms\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/3 cup sliced scallions\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/3 cup sliced shallots\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 teaspoon salt\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 teaspoon freshly ground black pepper\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 cup dry white wine\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1/2 cup whipped unsalted butter\u003c/span>\u003c/li>\n\u003cli style=\"font-weight: 400;\">\u003cspan style=\"font-weight: 400;\">1 tablespoon chopped fresh chives, for garnish\u003c/span>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Cut each fillet in half lengthwise, removing and discarding the small strip of sinew from the center of the fillets. With the white side that touched the bones on the outside of the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">paupiettes\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\">, roll up the fillets, starting at the thick end.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Gently place the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">paupiettes\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> and the remaining ingredients, except the butter and chives, in a medium saucepan and bring to a boil over high heat. Cover, reduce the heat, and boil gently for about 3 minutes.\u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Holding the lid so the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">paupiettes\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> remain in the pan, pour the cooking liquid into a small saucepan and place it over high heat. Boil for a few minutes, or until the liquid is reduced to about 1/3 cup. Add the whipped butter and mix in well with a whisk. Bring to a boil and boil for a few seconds.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400;\">Divide the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">paupiettes\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> and mushrooms among four warm plates, pour the sauce on top, and sprinkle on the chives. Serve immediately.\u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/137835/fillet-of-sole-with-mushroom-sauce","authors":["11707"],"series":["bayareabites_16657"],"categories":["bayareabites_752","bayareabites_16661","bayareabites_12"],"tags":["bayareabites_16698","bayareabites_376","bayareabites_242","bayareabites_16756","bayareabites_16658","bayareabites_16660","bayareabites_323"],"featImg":"bayareabites_137708","label":"bayareabites_16657"},"bayareabites_136084":{"type":"posts","id":"bayareabites_136084","meta":{"index":"posts_1591205157","site":"bayareabites","id":"136084","score":null,"sort":[1578596578000]},"guestAuthors":[],"slug":"leaning-into-umami-with-anchovies","title":"Leaning into Umami with Anchovies","publishDate":1578596578,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400\">Anchovies are suddenly everywhere in the Bay Area. This spring, Stuart Brioza and Nicole Krasinski, the duo behind State Bird Provisions, are set to open \u003ca href=\"https://hoodline.com/2020/01/state-bird-provisions-team-to-take-over-fillmore-s-fat-angel-space\">Bar Anchovy\u003c/a>, a cozy oyster bar with a focus on local anchovies just around the corner from their hit restaurant in the Fillmore District. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A few weeks ago at\u003ca href=\"https://www.kqed.org/bayareabites/135820/flavors-worth-finding-winter-comfort-food-isnt-always-about-soup\"> MAMA Oakland\u003c/a>, my order of bread came with anchovies and butter—a much bolder offering than balsamic and olive oil. At Berkeley’s \u003ca href=\"https://www.instagram.com/barsardinewine/\">Bar Sardine\u003c/a>, a nighttime pop-up at the Bartavelle Coffee & Wine Bar, anchovies make an appearance on sandwiches alongside the less salty and oilier sardine. And in summer, a tin of anchovies is a staple in my pantry; they pair well with the sweetness of Early Girl tomatoes and any soft, creamy cheese. Though imported anchovies are common in the Bay Area, the \u003c/span>\u003ca href=\"https://www.fishwatch.gov/profiles/northern-anchovy\">\u003cspan style=\"font-weight: 400\">Northern anchovy\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> found off the coast of California is designated as a sustainable fish by the National Oceanic and Atmospheric Agency and available year round. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B7D_51LhorM/\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">If whole fish isn’t your jam, Bay Area fish purveyors \u003ca href=\"https://www.instagram.com/montereyfishmarket/\">Monterey Fish Market\u003c/a>, which serves retail customers as well as restaurants, and Oakland’s \u003ca href=\"https://www.instagram.com/umamimart/\">Umami Mart\u003c/a> are selling a new San Francisco-made small batch fish sauce from the no-frills brand, California Fish Sauce. Made with sea salt and Monterey anchovies by Bay Area local Joe Phan, California Fish Sauce promises no dilution, artificial colors or flavors and a 80N rating, a measure of the nitrogen concentration in the sauce per liter. The nitrogen content is an indicator of protein—the higher the N rating, the higher quality, more complex and concentrated the fish sauce. \u003c/span>\u003c/p>\n\u003cp>https://www.instagram.com/p/B2FSEXogMNv/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">There's also the Hayward-based \u003ca href=\"https://www.instagram.com/redboatfishsauce/\">Red Boat Fish Sauce\u003c/a> which was started in 2011 by Cuong Pham who emigrated from Vietnam to the Bay Area for college. Pham’s company fishes for black anchovies off the Vietnamese island of Phu Cuoc, famed for its tiny fish, and ferments them in sea salt for an entire year. The resulting fish sauce, measuring at 40N, is a favorite of savvy home chefs and restaurants like State Bird Provisions. Last year, the company also debuted a powdered salt version carrying the same flavors of their famed fish sauce.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Slowly but surely, anchovies, long relegated to pizza toppings, are emerging from American culinary shadows. In fact, in Pham’s native Vietnam and neighboring Thailand and Laos, the small and salty fish are a core flavoring agent in many dishes. \u003c/span>\u003cspan style=\"font-weight: 400\">Next time you’re dining out, take heed of that inexplicable but tangible full bodied and aquatic saltiness to your dish. Chances are, it’s anchovy related. \u003c/span>\u003c/p>\n\n","blocks":[],"excerpt":"Bay Area restaurants and shops are off to the sea in search of umami.","status":"publish","parent":0,"modified":1578642222,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":462},"headData":{"title":"Leaning into Umami with Anchovies | KQED","description":"Bay Area restaurants and shops are off to the sea in search of umami.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"136084 https://ww2.kqed.org/bayareabites/?p=136084","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/01/09/leaning-into-umami-with-anchovies/","disqusTitle":"Leaning into Umami with Anchovies","path":"/bayareabites/136084/leaning-into-umami-with-anchovies","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">Anchovies are suddenly everywhere in the Bay Area. This spring, Stuart Brioza and Nicole Krasinski, the duo behind State Bird Provisions, are set to open \u003ca href=\"https://hoodline.com/2020/01/state-bird-provisions-team-to-take-over-fillmore-s-fat-angel-space\">Bar Anchovy\u003c/a>, a cozy oyster bar with a focus on local anchovies just around the corner from their hit restaurant in the Fillmore District. \u003c/span>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">A few weeks ago at\u003ca href=\"https://www.kqed.org/bayareabites/135820/flavors-worth-finding-winter-comfort-food-isnt-always-about-soup\"> MAMA Oakland\u003c/a>, my order of bread came with anchovies and butter—a much bolder offering than balsamic and olive oil. At Berkeley’s \u003ca href=\"https://www.instagram.com/barsardinewine/\">Bar Sardine\u003c/a>, a nighttime pop-up at the Bartavelle Coffee & Wine Bar, anchovies make an appearance on sandwiches alongside the less salty and oilier sardine. And in summer, a tin of anchovies is a staple in my pantry; they pair well with the sweetness of Early Girl tomatoes and any soft, creamy cheese. Though imported anchovies are common in the Bay Area, the \u003c/span>\u003ca href=\"https://www.fishwatch.gov/profiles/northern-anchovy\">\u003cspan style=\"font-weight: 400\">Northern anchovy\u003c/span>\u003c/a>\u003cspan style=\"font-weight: 400\"> found off the coast of California is designated as a sustainable fish by the National Oceanic and Atmospheric Agency and available year round. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B7D_51LhorM"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400\">If whole fish isn’t your jam, Bay Area fish purveyors \u003ca href=\"https://www.instagram.com/montereyfishmarket/\">Monterey Fish Market\u003c/a>, which serves retail customers as well as restaurants, and Oakland’s \u003ca href=\"https://www.instagram.com/umamimart/\">Umami Mart\u003c/a> are selling a new San Francisco-made small batch fish sauce from the no-frills brand, California Fish Sauce. Made with sea salt and Monterey anchovies by Bay Area local Joe Phan, California Fish Sauce promises no dilution, artificial colors or flavors and a 80N rating, a measure of the nitrogen concentration in the sauce per liter. The nitrogen content is an indicator of protein—the higher the N rating, the higher quality, more complex and concentrated the fish sauce. \u003c/span>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B2FSEXogMNv"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">There's also the Hayward-based \u003ca href=\"https://www.instagram.com/redboatfishsauce/\">Red Boat Fish Sauce\u003c/a> which was started in 2011 by Cuong Pham who emigrated from Vietnam to the Bay Area for college. Pham’s company fishes for black anchovies off the Vietnamese island of Phu Cuoc, famed for its tiny fish, and ferments them in sea salt for an entire year. The resulting fish sauce, measuring at 40N, is a favorite of savvy home chefs and restaurants like State Bird Provisions. Last year, the company also debuted a powdered salt version carrying the same flavors of their famed fish sauce.\u003c/span>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cspan style=\"font-weight: 400\">Slowly but surely, anchovies, long relegated to pizza toppings, are emerging from American culinary shadows. In fact, in Pham’s native Vietnam and neighboring Thailand and Laos, the small and salty fish are a core flavoring agent in many dishes. \u003c/span>\u003cspan style=\"font-weight: 400\">Next time you’re dining out, take heed of that inexplicable but tangible full bodied and aquatic saltiness to your dish. Chances are, it’s anchovy related. \u003c/span>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/136084/leaning-into-umami-with-anchovies","authors":["11625"],"categories":["bayareabites_2998","bayareabites_109","bayareabites_264","bayareabites_63","bayareabites_8770","bayareabites_1875","bayareabites_366","bayareabites_90"],"tags":["bayareabites_528","bayareabites_9710","bayareabites_376","bayareabites_16527","bayareabites_8933","bayareabites_527","bayareabites_14431"],"featImg":"bayareabites_136087","label":"bayareabites"},"bayareabites_132262":{"type":"posts","id":"bayareabites_132262","meta":{"index":"posts_1591205157","site":"bayareabites","id":"132262","score":null,"sort":[1548782159000]},"guestAuthors":[],"slug":"celebrity-chefs-recipes-chris-cosentinos-whole-roasted-petrale-sole-with-brown-butter-chanterelles","title":"Celebrity Chefs Recipes: Chris Cosentino’s Whole Roasted Petrale Sole with Brown Butter & Chanterelles","publishDate":1548782159,"format":"video","headTitle":"Celebrity Chefs Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":16039,"site":"bayareabites"},"content":"\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>One of the highlights of my moving to San Francisco was finding all of the amazing fish available for cooking, and for me, Petrale sole is among the best fishes for eating. Whether whole or filleted, the firm flesh is mild in flavor and delicious when simply prepared with brown butter and lemon. It’s also the perfect foil for partnering with other ingredients, and one of my favorites is with the woodsy flavor of chanterelles. I first tasted the two together with my friend, the French chef Pierre Koffmann.\u003c/p>\n\u003cp>When preparing the whole fish, remove all of the scales from the Petrale, remove the guts and trim the fins, or have your fishmonger do it for you. Then, wipe down the fish again to make sure it is clean and dry. I also like to score the fish to ensure even cooking — it allows the butter and all of the flavors from the pan to better penetrate the flesh.\u003c/p>\n\u003cp>This is a quick recipe to make and is an elegant dish when presented on a large platter.\u003c/p>\n\u003ch2>Whole Roasted Petrale Sole with Brown Butter & Chanterelles\u003c/h2>\n\u003cp>\u003ci>Makes 1-2 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/sole-final.jpg\" alt=\"Chris Cosentino’s Whole Roasted Petrale Sole with Brown Butter & Chanterelles\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-132266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chris Cosentino’s Whole Roasted Petrale Sole with Brown Butter & Chanterelles \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 whole Petrale sole, head on, scaled and cleaned, about 10 ounces to 1 pound \u003c/li>\n\u003cli>4 ounces unsalted butter\u003c/li>\n\u003cli>4 ounces chanterelles\u003c/li>\n\u003cli>1 shallot, thinly sliced\u003c/li>\n\u003cli>8 mint leaves, torn into small pieces\u003c/li>\n\u003cli>1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>¼ teaspoon freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 450℉. Using paper towels, pat the fish dry and season with salt and pepper. Trim the fins and score the fish along the backbone on each side.\u003c/li>\n\u003cli>Heat a large non-stick saute pan over high heat and add the butter. When it is melted and begins to bubble, add the Petrale sole, presentation side down. \u003c/li>\n\u003cli>Cook, basting with the butter in the pan until skin is golden and the butter begins to brown, about 2 minutes. \u003c/li>\n\u003cli>Turn the fish and baste again. Sprinkle the shallots and chanterelles in the butter next to the fish. Transfer the pan to the oven and cook until the fish is just opaque, about 4 minutes. \u003c/li>\n\u003cli>Remove from the oven and carefully remove any small fin bones with tweezers. \u003c/li>\n\u003cli>Using a large spatula, remove the fish from the pan and place on a large platter. You can serve as is or, if you wish, you can remove the large bones, head and tail, carefully, keeping each filet whole.\u003c/li>\n\u003cli>In the same pan, stir the remaining chanterelles, shallots and butter together. Add the mint leaves and squeeze lemon juice into the hot pan, stirring to make the sauce. Taste and adjust the seasoning. \u003c/li>\n\u003cli>Carefully spoon the sautéed chanterelles over the fish and pour over the lemon butter sauce. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Whole roasted Petrale sole can be an easy to make and elegant dish, perfect for pairing with almost anything.","status":"publish","parent":0,"modified":1573078425,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":491},"headData":{"title":"Celebrity Chefs Recipes: Chris Cosentino’s Whole Roasted Petrale Sole with Brown Butter & Chanterelles | KQED","description":"Whole roasted Petrale sole can be an easy to make and elegant dish, perfect for pairing with almost anything.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"132262 https://ww2.kqed.org/bayareabites/?p=132262","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/01/29/celebrity-chefs-recipes-chris-cosentinos-whole-roasted-petrale-sole-with-brown-butter-chanterelles/","disqusTitle":"Celebrity Chefs Recipes: Chris Cosentino’s Whole Roasted Petrale Sole with Brown Butter & Chanterelles","videoEmbed":"https://youtu.be/jTi7XhJPvXU","path":"/bayareabites/132262/celebrity-chefs-recipes-chris-cosentinos-whole-roasted-petrale-sole-with-brown-butter-chanterelles","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ci>Photos: \u003ca href=\"https://ww2.kqed.org/bayareabites/author/vicchin/\">Vic Chin\u003c/a>, Video: Vic Chin and Peter Ruocco\u003c/i>\u003c/p>\n\u003cp>One of the highlights of my moving to San Francisco was finding all of the amazing fish available for cooking, and for me, Petrale sole is among the best fishes for eating. Whether whole or filleted, the firm flesh is mild in flavor and delicious when simply prepared with brown butter and lemon. It’s also the perfect foil for partnering with other ingredients, and one of my favorites is with the woodsy flavor of chanterelles. I first tasted the two together with my friend, the French chef Pierre Koffmann.\u003c/p>\n\u003cp>When preparing the whole fish, remove all of the scales from the Petrale, remove the guts and trim the fins, or have your fishmonger do it for you. Then, wipe down the fish again to make sure it is clean and dry. I also like to score the fish to ensure even cooking — it allows the butter and all of the flavors from the pan to better penetrate the flesh.\u003c/p>\n\u003cp>This is a quick recipe to make and is an elegant dish when presented on a large platter.\u003c/p>\n\u003ch2>Whole Roasted Petrale Sole with Brown Butter & Chanterelles\u003c/h2>\n\u003cp>\u003ci>Makes 1-2 servings\u003c/i>\u003c/p>\n\u003cfigure id=\"attachment_132266\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/01/sole-final.jpg\" alt=\"Chris Cosentino’s Whole Roasted Petrale Sole with Brown Butter & Chanterelles\" width=\"1920\" height=\"1080\" class=\"size-full wp-image-132266\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-800x450.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-768x432.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-1020x574.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/01/sole-final-1200x675.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chris Cosentino’s Whole Roasted Petrale Sole with Brown Butter & Chanterelles \u003ccite>(Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cb>Ingredients:\u003c/b>\u003c/p>\n\u003cul>\n\u003cli>1 whole Petrale sole, head on, scaled and cleaned, about 10 ounces to 1 pound \u003c/li>\n\u003cli>4 ounces unsalted butter\u003c/li>\n\u003cli>4 ounces chanterelles\u003c/li>\n\u003cli>1 shallot, thinly sliced\u003c/li>\n\u003cli>8 mint leaves, torn into small pieces\u003c/li>\n\u003cli>1 tablespoon freshly squeezed lemon juice\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>¼ teaspoon freshly ground black pepper\u003c/li>\n\u003c/ul>\n\u003cp>\u003cb>Instructions:\u003c/b>\u003c/p>\n\u003col>\n\u003cli>Preheat oven to 450℉. Using paper towels, pat the fish dry and season with salt and pepper. Trim the fins and score the fish along the backbone on each side.\u003c/li>\n\u003cli>Heat a large non-stick saute pan over high heat and add the butter. When it is melted and begins to bubble, add the Petrale sole, presentation side down. \u003c/li>\n\u003cli>Cook, basting with the butter in the pan until skin is golden and the butter begins to brown, about 2 minutes. \u003c/li>\n\u003cli>Turn the fish and baste again. Sprinkle the shallots and chanterelles in the butter next to the fish. Transfer the pan to the oven and cook until the fish is just opaque, about 4 minutes. \u003c/li>\n\u003cli>Remove from the oven and carefully remove any small fin bones with tweezers. \u003c/li>\n\u003cli>Using a large spatula, remove the fish from the pan and place on a large platter. You can serve as is or, if you wish, you can remove the large bones, head and tail, carefully, keeping each filet whole.\u003c/li>\n\u003cli>In the same pan, stir the remaining chanterelles, shallots and butter together. Add the mint leaves and squeeze lemon juice into the hot pan, stirring to make the sauce. Taste and adjust the seasoning. \u003c/li>\n\u003cli>Carefully spoon the sautéed chanterelles over the fish and pour over the lemon butter sauce. Serve immediately.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/132262/celebrity-chefs-recipes-chris-cosentinos-whole-roasted-petrale-sole-with-brown-butter-chanterelles","authors":["11571"],"series":["bayareabites_16039"],"categories":["bayareabites_63","bayareabites_11028","bayareabites_10028","bayareabites_12"],"tags":["bayareabites_16431","bayareabites_16285","bayareabites_376","bayareabites_13830","bayareabites_16278","bayareabites_14738","bayareabites_16284"],"featImg":"bayareabites_132267","label":"bayareabites_16039"},"bayareabites_128209":{"type":"posts","id":"bayareabites_128209","meta":{"index":"posts_1591205157","site":"bayareabites","id":"128209","score":null,"sort":[1526574930000]},"guestAuthors":[],"slug":"warming-waters-push-fish-to-cooler-climes-out-of-some-fishermens-reach","title":"Warming Waters Push Fish To Cooler Climes, Out Of Some Fishermen's Reach","publishDate":1526574930,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The oceans are getting warmer and fish are noticing. Many that live along U.S. coastlines are moving to cooler water. New research predicts that will continue, with potentially serious consequences for the fishing industry.\u003c/p>\n\u003cp>Fish can be as picky about their water temperature as Goldilocks was about her porridge. Ecologist \u003ca href=\"http://pinsky.marine.rutgers.edu/\">Malin Pinsky of Rutgers University \u003c/a>says a warming climate is heating up their coastal habitats. \"Here in North American waters,\" he says, \"that means fish and other marine animals, their habitat is shifting further north quite rapidly.\"\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/05/20180517_me_warming_waters_push_fish_to_cooler_climes_out_of_some_fishermens_reach.mp3\u003c/p>\n\u003cp>Pinsky studied 686 marine species ranging from bass and flounder to crab and lobster. He projected how much warmer oceans would get over the next 80 years, using various scenarios for emissions of greenhouse gases and the rate of global warming. Then he projected how fish species would probably react to that based on what they've been doing already. \"And [with] about 450 of those,\" he says, \"we have high certainty in terms of how far they are going to shift in the future.\"\u003c/p>\n\u003cp>Some would move just a few miles. Others, like the Alaskan snow crab that gained fame on the television show \u003cem>Deadliest Catch\u003c/em>, a lot more. \"They're projected to move up to 900 miles farther north, really dramatic changes for a species that's very important,\" says Pinsky.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In a \u003ca href=\"https://www.eurekalert.org/pub_releases/2018-05/p-sph050918.php\">research paper\u003c/a> in the journal \u003cem>PLOS One,\u003c/em> he says there's a lot of uncertainty in how fast this will happen. If the climate doesn't warm up too much, fish may take their time and not move too far. If it warms a lot, the fish will move farther and probably faster.\u003c/p>\n\u003cp>But even a shift of a couple hundred miles can put fish or lobster out of range for small boats with limited fuel and time to get to a new fish habitat. And it's a serious problem for organizations that manage fish stocks.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mafmc.org/council-staff/rich-seagraves\">Richard Seagraves \u003c/a>is a scientist formerly with the Mid-Atlantic Fishery Management Council (and a co-author on the Pinsky paper). He notes that for fish like summer flounder, each state gets a quota — a catch limit — based on where fish \u003cem>used\u003c/em> to be, decades ago. \"Some of the Southern states are having trouble catching their quota,\" Seagraves says, \"and states to the north have more availability of fish.\" The fish, he says, are already moving north.\u003c/p>\n\u003cp>Seagraves says natural variation in coastal ocean temperatures already gives headaches to managers of fisheries. He says climate change will make their job even harder. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"From bass to lobster, hundreds of species that live along U.S. coastlines are projected to migrate north over the next 80 years, making them harder to catch and manage. It's already happening.","status":"publish","parent":0,"modified":1526574959,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":442},"headData":{"title":"Warming Waters Push Fish To Cooler Climes, Out Of Some Fishermen's Reach | KQED","description":"From bass to lobster, hundreds of species that live along U.S. coastlines are projected to migrate north over the next 80 years, making them harder to catch and manage. It's already happening.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"128209 https://ww2.kqed.org/bayareabites/?p=128209","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/05/17/warming-waters-push-fish-to-cooler-climes-out-of-some-fishermens-reach/","disqusTitle":"Warming Waters Push Fish To Cooler Climes, Out Of Some Fishermen's Reach","nprImageCredit":"Derek Davis","nprByline":"Christopher Joyce, NPR Food","nprImageAgency":"Portland Press Herald via Getty Images","nprStoryId":"611716731","nprApiLink":"http://api.npr.org/query?id=611716731&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/05/17/611716731/warming-waters-push-fish-to-cooler-climes-out-of-some-fishermen-s-reach?ft=nprml&f=611716731","nprRetrievedStory":"1","nprPubDate":"Thu, 17 May 2018 10:57:00 -0400","nprStoryDate":"Thu, 17 May 2018 04:32:00 -0400","nprLastModifiedDate":"Thu, 17 May 2018 10:57:53 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/05/20180517_me_warming_waters_push_fish_to_cooler_climes_out_of_some_fishermens_reach.mp3?orgId=1&topicId=1007&d=128&p=3&story=611716731&ft=nprml&f=611716731","nprAudioM3u":"http://api.npr.org/m3u/1611869669-134d7a.m3u?orgId=1&topicId=1007&d=128&p=3&story=611716731&ft=nprml&f=611716731","path":"/bayareabites/128209/warming-waters-push-fish-to-cooler-climes-out-of-some-fishermens-reach","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/05/20180517_me_warming_waters_push_fish_to_cooler_climes_out_of_some_fishermens_reach.mp3?orgId=1&topicId=1007&d=128&p=3&story=611716731&ft=nprml&f=611716731","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The oceans are getting warmer and fish are noticing. Many that live along U.S. coastlines are moving to cooler water. New research predicts that will continue, with potentially serious consequences for the fishing industry.\u003c/p>\n\u003cp>Fish can be as picky about their water temperature as Goldilocks was about her porridge. Ecologist \u003ca href=\"http://pinsky.marine.rutgers.edu/\">Malin Pinsky of Rutgers University \u003c/a>says a warming climate is heating up their coastal habitats. \"Here in North American waters,\" he says, \"that means fish and other marine animals, their habitat is shifting further north quite rapidly.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/me/2018/05/20180517_me_warming_waters_push_fish_to_cooler_climes_out_of_some_fishermens_reach.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pinsky studied 686 marine species ranging from bass and flounder to crab and lobster. He projected how much warmer oceans would get over the next 80 years, using various scenarios for emissions of greenhouse gases and the rate of global warming. Then he projected how fish species would probably react to that based on what they've been doing already. \"And [with] about 450 of those,\" he says, \"we have high certainty in terms of how far they are going to shift in the future.\"\u003c/p>\n\u003cp>Some would move just a few miles. Others, like the Alaskan snow crab that gained fame on the television show \u003cem>Deadliest Catch\u003c/em>, a lot more. \"They're projected to move up to 900 miles farther north, really dramatic changes for a species that's very important,\" says Pinsky.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In a \u003ca href=\"https://www.eurekalert.org/pub_releases/2018-05/p-sph050918.php\">research paper\u003c/a> in the journal \u003cem>PLOS One,\u003c/em> he says there's a lot of uncertainty in how fast this will happen. If the climate doesn't warm up too much, fish may take their time and not move too far. If it warms a lot, the fish will move farther and probably faster.\u003c/p>\n\u003cp>But even a shift of a couple hundred miles can put fish or lobster out of range for small boats with limited fuel and time to get to a new fish habitat. And it's a serious problem for organizations that manage fish stocks.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mafmc.org/council-staff/rich-seagraves\">Richard Seagraves \u003c/a>is a scientist formerly with the Mid-Atlantic Fishery Management Council (and a co-author on the Pinsky paper). He notes that for fish like summer flounder, each state gets a quota — a catch limit — based on where fish \u003cem>used\u003c/em> to be, decades ago. \"Some of the Southern states are having trouble catching their quota,\" Seagraves says, \"and states to the north have more availability of fish.\" The fish, he says, are already moving north.\u003c/p>\n\u003cp>Seagraves says natural variation in coastal ocean temperatures already gives headaches to managers of fisheries. He says climate change will make their job even harder. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/128209/warming-waters-push-fish-to-cooler-climes-out-of-some-fishermens-reach","authors":["byline_bayareabites_128209"],"categories":["bayareabites_10028","bayareabites_358","bayareabites_60"],"tags":["bayareabites_836","bayareabites_376","bayareabites_10659"],"featImg":"bayareabites_128210","label":"bayareabites"},"bayareabites_127300":{"type":"posts","id":"bayareabites_127300","meta":{"index":"posts_1591205157","site":"bayareabites","id":"127300","score":null,"sort":[1524527881000]},"guestAuthors":[],"slug":"for-50-years-deep-water-trawls-likely-caught-more-fish-than-anyone-thought","title":"For 50 Years, Deep-Water Trawls Likely Caught More Fish Than Anyone Thought","publishDate":1524527881,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Long before it lands on a restaurant menu, Chilean sea bass takes quite a journey to arrive on land. To catch these deep-sea dwellers, fishers usually drag nets along the ocean floor a quarter of a mile, or more, beneath the ocean's surface — a form of fishing called bottom trawling.\u003c/p>\n\u003cp>The United Nations Food and Agriculture Organization tries to keep tabs on bottom trawling, which rakes in juvenile fish and lots of other ocean species that are not the desired catch, depleting future fish stocks. It asks member countries to adhere to quotas and report fishing statistics.\u003c/p>\n\u003cp>But recent \u003ca href=\"https://www.frontiersin.org/articles/10.3389/fmars.2018.00098/full\">research\u003c/a>, published in the journal \u003cem>Frontiers in Marine Science\u003c/em>, suggests that millions of tons of fish caught in deep-water trawl nets have gone unreported in the last 50 years.\u003c/p>\n\u003cp>UN FAO data shows that deep-sea bottom trawls — fishing 1,300 feet below the ocean's surface and deeper — caught 14 million tons of fish between 1950 and 2015. Meanwhile, during the same time period, reconstructed data shows \"an estimated 25 million tons of fish that were extracted, but not included in any of the fisheries statistics,\" says \u003ca href=\"http://www.seaaroundus.org/deng-palomares/\">Maria Palomares\u003c/a>, a researcher at Sea Around Us, a research initiative at the University of British Columbia in an email.\u003c/p>\n\u003cp>That's almost double the amount actually reported.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Sea Around Us numbers are so much higher because they include fish species that FAO reports leave out, as well as bycatch — non-target species swept up in dragnets.\u003c/p>\n\u003cp>It took more than 15 years to piece together this picture of the deep-sea catch, Palomares says. She and her team began their work with FAO or national fishing data as a baseline for a given region and time period. Then, they scoured that information for gaps — missing species, gear types, or areas. Using interviews with fishers, historical archives and sometimes even photographs of trophy fish to fill in the data set, they arrived at this larger estimate of fish that left the ocean.\u003c/p>\n\u003cp>Of the unreported catch, about half the fish were likely sold or eaten, while the other half were thrown away, she says.\u003c/p>\n\u003cp>For Palomares, whether the fish became meals or went to waste, it's important to know how much extra fish left the ocean without being factored into population counts. Accurate fishing data is essential to keeping fish stocks sustainable, she says.\u003c/p>\n\u003cp>\u003ca href=\"https://www.linkedin.com/in/ivan-lopez-van-der-veen-88097827/\">Iván López\u003c/a>, the director of Spanish fishing company Pesquera Ancora, trusts the UN FAO data. And he isn't sure that a historical reconstruction is the best way forward — he'd prefer to focus on the current industry rather than past numbers.\u003c/p>\n\u003cp>López' company abides by regulations set up to make sure trawl ships report all of their catch. \"We have fully documented fisheries now; inspections when you get to land; cross-referencing of invoices and sales,\" López says. \"We are a very well-controlled industry.\" López's company mainly trawls for cod in shallower waters than Palomares studied, but their nets can approach 1,300 feet deep at times.\u003c/p>\n\u003cp>Off the West Coast of the U.S., there are fisheries that trawl at depths between 1,300 and 1,500 feet for fish like Dover sole and sable fish, says \u003ca href=\"https://www.pcouncil.org/council-operations/meet-the-council-staff/\">John DaVore\u003c/a>, an officer of the Pacific Fishery Management Council who focuses on bottom-dwelling fish. But bottom trawling is banned in the deepest waters off the West Coast, anywhere below 4,200 feet, to protect unexplored habitats, he says.\u003c/p>\n\u003cp>Limiting trawling at greater depths, where fish grow slowly and live a long time, Palomares says, is important, since deepwater populations are sensitive. Chilean sea bass, or \u003ca href=\"http://www.fishbase.org/summary/467\">patagonian toothfish\u003c/a>, begin reproducing at about 10 years old, so it takes a population a long time to recover from overfishing. \u003ca href=\"http://www.fishbase.org/summary/334\">Orange roughy\u003c/a>, another deep-sea fish, has been known to live long enough to celebrate its 149th birthday — but it only starts to reproduce in the second or third decade of its life.\u003c/p>\n\u003cp>There's also the ecological cost of dragging gear across the ocean floor. Trawling doesn't just threaten fragile populations, she says, it also scrapes up anything in its path — sponges, anemones, corals. \"The whole bottom becomes a wasteland,\" she says.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bloomassociation.org/en/about-us/the-team-at-bloom/frederic-le-manach/\">Frédéric Le Manach\u003c/a>, scientific director at BLOOM, an organization focused on fishing sustainability, wants to ban deep-sea trawling. He thinks the environmental costs outweigh any benefits to deep-water bottom trawls (Le Manach did not directly work with Palomares on this study; BLOOM director Claire Nouvian did).\u003c/p>\n\u003cp>Historically, suppliers ramped up bottom trawling in search of novel fish products, Le Manach says. \"They developed deep-sea bottom trawling because it was a way to create a new market, to catch fish that nobody else had on their shelves,\" he says.\u003c/p>\n\u003cp>Government subsidies offset costs so that these operations could continue, even when they weren't profitable due to high fuel costs, Le Manach says.\u003c/p>\n\u003cp>And deep-sea trawling doesn't account for all that much fish. Even including the extra unreported catch Palomares predicts, her work shows that deep-sea bottom trawling provided less than 0.5 percent of all fish caught over 65 years.\u003c/p>\n\u003cp>That small contribution to the market is all the more reason to end the practice, Le Manach says. \"It's nothing in terms of volume or in terms of value,\" he says. \"So it would be very easy to stop [deep-sea] bottom trawling.\"\u003c/p>\n\u003cp>The last few years have seen more momentum for bans on bottom trawling. The Pacific Fishery Management Council \u003ca href=\"https://www.pcouncil.org/2018/04/53706/pacific-fishery-management-council-adopts-major-changes-to-west-coast-groundfish-fishery/\">voted\u003c/a> on April 9 to protect an additional 136,000 square miles of ocean off the West Coast, prohibiting bottom trawl gear in new areas. \"That's in addition to a number of habitat areas that were closed off previously,\" DaVore says. Most of that area, he says, is ocean that's around 1000 feet deep.\u003c/p>\n\u003cp>In 2016, the European Union \u003ca href=\"https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32016R2336\">banned\u003c/a> bottom trawling below 2,600 feet in Central-East Atlantic or European waters, a measure for which BLOOM campaigned. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Using historical data and estimates from deep-sea trawls that drag nets along the ocean floor, researchers estimate that millions of tons of catch have gone unreported in the last 50 years.","status":"publish","parent":0,"modified":1524527897,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1029},"headData":{"title":"For 50 Years, Deep-Water Trawls Likely Caught More Fish Than Anyone Thought | KQED","description":"Using historical data and estimates from deep-sea trawls that drag nets along the ocean floor, researchers estimate that millions of tons of catch have gone unreported in the last 50 years.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"127300 https://ww2.kqed.org/bayareabites/?p=127300","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/04/23/for-50-years-deep-water-trawls-likely-caught-more-fish-than-anyone-thought/","disqusTitle":"For 50 Years, Deep-Water Trawls Likely Caught More Fish Than Anyone Thought","source":"Sustainability, Environment, Climate Change","sourceUrl":"https://www.kqed.org/bayareabites/category/sustainability","nprImageCredit":"Monty Rakusen","nprByline":"Menaka Wilhelm, NPR Food","nprImageAgency":"Getty Images/Cultura RF","nprStoryId":"603755074","nprApiLink":"http://api.npr.org/query?id=603755074&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/04/23/603755074/for-50-years-deep-water-trawls-likely-caught-more-fish-than-anyone-thought?ft=nprml&f=603755074","nprRetrievedStory":"1","nprPubDate":"Mon, 23 Apr 2018 08:00:00 -0400","nprStoryDate":"Mon, 23 Apr 2018 08:00:25 -0400","nprLastModifiedDate":"Mon, 23 Apr 2018 08:00:25 -0400","path":"/bayareabites/127300/for-50-years-deep-water-trawls-likely-caught-more-fish-than-anyone-thought","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Long before it lands on a restaurant menu, Chilean sea bass takes quite a journey to arrive on land. To catch these deep-sea dwellers, fishers usually drag nets along the ocean floor a quarter of a mile, or more, beneath the ocean's surface — a form of fishing called bottom trawling.\u003c/p>\n\u003cp>The United Nations Food and Agriculture Organization tries to keep tabs on bottom trawling, which rakes in juvenile fish and lots of other ocean species that are not the desired catch, depleting future fish stocks. It asks member countries to adhere to quotas and report fishing statistics.\u003c/p>\n\u003cp>But recent \u003ca href=\"https://www.frontiersin.org/articles/10.3389/fmars.2018.00098/full\">research\u003c/a>, published in the journal \u003cem>Frontiers in Marine Science\u003c/em>, suggests that millions of tons of fish caught in deep-water trawl nets have gone unreported in the last 50 years.\u003c/p>\n\u003cp>UN FAO data shows that deep-sea bottom trawls — fishing 1,300 feet below the ocean's surface and deeper — caught 14 million tons of fish between 1950 and 2015. Meanwhile, during the same time period, reconstructed data shows \"an estimated 25 million tons of fish that were extracted, but not included in any of the fisheries statistics,\" says \u003ca href=\"http://www.seaaroundus.org/deng-palomares/\">Maria Palomares\u003c/a>, a researcher at Sea Around Us, a research initiative at the University of British Columbia in an email.\u003c/p>\n\u003cp>That's almost double the amount actually reported.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Sea Around Us numbers are so much higher because they include fish species that FAO reports leave out, as well as bycatch — non-target species swept up in dragnets.\u003c/p>\n\u003cp>It took more than 15 years to piece together this picture of the deep-sea catch, Palomares says. She and her team began their work with FAO or national fishing data as a baseline for a given region and time period. Then, they scoured that information for gaps — missing species, gear types, or areas. Using interviews with fishers, historical archives and sometimes even photographs of trophy fish to fill in the data set, they arrived at this larger estimate of fish that left the ocean.\u003c/p>\n\u003cp>Of the unreported catch, about half the fish were likely sold or eaten, while the other half were thrown away, she says.\u003c/p>\n\u003cp>For Palomares, whether the fish became meals or went to waste, it's important to know how much extra fish left the ocean without being factored into population counts. Accurate fishing data is essential to keeping fish stocks sustainable, she says.\u003c/p>\n\u003cp>\u003ca href=\"https://www.linkedin.com/in/ivan-lopez-van-der-veen-88097827/\">Iván López\u003c/a>, the director of Spanish fishing company Pesquera Ancora, trusts the UN FAO data. And he isn't sure that a historical reconstruction is the best way forward — he'd prefer to focus on the current industry rather than past numbers.\u003c/p>\n\u003cp>López' company abides by regulations set up to make sure trawl ships report all of their catch. \"We have fully documented fisheries now; inspections when you get to land; cross-referencing of invoices and sales,\" López says. \"We are a very well-controlled industry.\" López's company mainly trawls for cod in shallower waters than Palomares studied, but their nets can approach 1,300 feet deep at times.\u003c/p>\n\u003cp>Off the West Coast of the U.S., there are fisheries that trawl at depths between 1,300 and 1,500 feet for fish like Dover sole and sable fish, says \u003ca href=\"https://www.pcouncil.org/council-operations/meet-the-council-staff/\">John DaVore\u003c/a>, an officer of the Pacific Fishery Management Council who focuses on bottom-dwelling fish. But bottom trawling is banned in the deepest waters off the West Coast, anywhere below 4,200 feet, to protect unexplored habitats, he says.\u003c/p>\n\u003cp>Limiting trawling at greater depths, where fish grow slowly and live a long time, Palomares says, is important, since deepwater populations are sensitive. Chilean sea bass, or \u003ca href=\"http://www.fishbase.org/summary/467\">patagonian toothfish\u003c/a>, begin reproducing at about 10 years old, so it takes a population a long time to recover from overfishing. \u003ca href=\"http://www.fishbase.org/summary/334\">Orange roughy\u003c/a>, another deep-sea fish, has been known to live long enough to celebrate its 149th birthday — but it only starts to reproduce in the second or third decade of its life.\u003c/p>\n\u003cp>There's also the ecological cost of dragging gear across the ocean floor. Trawling doesn't just threaten fragile populations, she says, it also scrapes up anything in its path — sponges, anemones, corals. \"The whole bottom becomes a wasteland,\" she says.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bloomassociation.org/en/about-us/the-team-at-bloom/frederic-le-manach/\">Frédéric Le Manach\u003c/a>, scientific director at BLOOM, an organization focused on fishing sustainability, wants to ban deep-sea trawling. He thinks the environmental costs outweigh any benefits to deep-water bottom trawls (Le Manach did not directly work with Palomares on this study; BLOOM director Claire Nouvian did).\u003c/p>\n\u003cp>Historically, suppliers ramped up bottom trawling in search of novel fish products, Le Manach says. \"They developed deep-sea bottom trawling because it was a way to create a new market, to catch fish that nobody else had on their shelves,\" he says.\u003c/p>\n\u003cp>Government subsidies offset costs so that these operations could continue, even when they weren't profitable due to high fuel costs, Le Manach says.\u003c/p>\n\u003cp>And deep-sea trawling doesn't account for all that much fish. Even including the extra unreported catch Palomares predicts, her work shows that deep-sea bottom trawling provided less than 0.5 percent of all fish caught over 65 years.\u003c/p>\n\u003cp>That small contribution to the market is all the more reason to end the practice, Le Manach says. \"It's nothing in terms of volume or in terms of value,\" he says. \"So it would be very easy to stop [deep-sea] bottom trawling.\"\u003c/p>\n\u003cp>The last few years have seen more momentum for bans on bottom trawling. The Pacific Fishery Management Council \u003ca href=\"https://www.pcouncil.org/2018/04/53706/pacific-fishery-management-council-adopts-major-changes-to-west-coast-groundfish-fishery/\">voted\u003c/a> on April 9 to protect an additional 136,000 square miles of ocean off the West Coast, prohibiting bottom trawl gear in new areas. \"That's in addition to a number of habitat areas that were closed off previously,\" DaVore says. Most of that area, he says, is ocean that's around 1000 feet deep.\u003c/p>\n\u003cp>In 2016, the European Union \u003ca href=\"https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32016R2336\">banned\u003c/a> bottom trawling below 2,600 feet in Central-East Atlantic or European waters, a measure for which BLOOM campaigned. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/127300/for-50-years-deep-water-trawls-likely-caught-more-fish-than-anyone-thought","authors":["byline_bayareabites_127300"],"categories":["bayareabites_10028","bayareabites_358","bayareabites_60"],"tags":["bayareabites_376","bayareabites_10659"],"featImg":"bayareabites_127301","label":"source_bayareabites_127300"},"bayareabites_125460":{"type":"posts","id":"bayareabites_125460","meta":{"index":"posts_1591205157","site":"bayareabites","id":"125460","score":null,"sort":[1520451648000]},"guestAuthors":[],"slug":"a-floating-fillet-rice-farmers-grow-bugs-to-replenish-californias-salmon","title":"A 'Floating Fillet': Rice Farmers Grow Bugs To Replenish California's Salmon","publishDate":1520451648,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Jacob Katz is on the hunt — not for geese or ducks. On a farm about 40 minutes north of Sacramento, he wades through a rice paddy with an aquarium net in hand. But he's not fishing.\u003c/p>\n\u003cp>\"We're going bug hunting,\" Katz says.\u003c/p>\n\u003cp>The senior scientist for California Trout, a conservation group with a focus on protecting wild fish, is at River Garden Farms. Founded in 1913, they typically grow things like corn, wheat and around 5,000 acres of rice — the kind local sushi restaurants use.\u003c/p>\n\u003cp>But today, he's working on a pilot project with UC Davis to create what they call \"floodplain fatties\" — a nickname for the well-fed baby salmon and smelt who will eat his bugs while swimming through the Sacramento River.\u003c/p>\n\u003cp>\"Dip this net into the water and it just comes out literally full of bugs,\" says Katz, adding that they are mostly cladocerans, but that he calls them \"water fleas.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"These little bugs are floating fillet for salmon that'll be in the river.\"\u003c/p>\n\u003cp>The reason he's doing this? Young Chinook salmon and other fish need help. Much of the water they require to survive is stored in dams or diverted through thousands of miles of levees. Before this happened, floodplains in the Central Valley supported large populations of fish. The project to grow bugs for the fish is in year two and the end goal is to improve the likelihood that salmon survive the trek to the ocean and back.\u003c/p>\n\u003cp>\"What farmers are doing is reconnecting that floodplain natural wealth to the river system where it's needed,\" Katz says. \"More fish equals a win-win for everybody. It means we have a system that works for people and for the environment.\"\u003c/p>\n\u003cp>The strategy is called the Fish Food on Floodplain Farm Fields Project. It's part of a greater effort to restore threatened fish species — the Sacramento Valley Salmon Recovery Program. The project comes at a key time: A recent UC Davis study suggests that winter-run Chinook salmon could go extinct if no efforts are made to recover the species. The latest population count is less than 2,000. In the 1970s, there were more than 25,000.\u003c/p>\n\u003cp>The project starts with rice paddies, says River Garden Farms General Manager Roger Cornwell. He's used to flooding fields during the off-season to provide a rest stop for millions of birds along the Pacific Flyway. Now, instead of just letting the water soak into the earth, he's made a change that mimics the natural floodplain of the Sacramento River.\u003c/p>\n\u003cfigure id=\"attachment_125462\" class=\"wp-caption alignright\" style=\"max-width: 1138px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57.jpg\" alt='\"Floodplain fatties\" is a nickname for the well-fed baby salmon and smelt who will eat bugs farmed in the rice fields while swimming through the Sacramento River.' width=\"1138\" height=\"853\" class=\"size-full wp-image-125462\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57.jpg 1138w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-520x390.jpg 520w\" sizes=\"(max-width: 1138px) 100vw, 1138px\">\u003cfigcaption class=\"wp-caption-text\">\"Floodplain fatties\" is a nickname for the well-fed baby salmon and smelt who will eat bugs farmed in the rice fields while swimming through the Sacramento River. \u003ccite>(Courtesy of California Trout)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We're creating fish food,\" Cornwell says. \"It's very simple. We just pump the water in. Let it slow down and it starts to break down the carbon that is there. It creates algae, algae create bugs, and then we pump that right back to the river to feed the fish.\"\u003c/p>\n\u003cp>So far, 12 farmers are growing bugs on about 50,000 acres in the Sacramento area. That's about 70 pounds of bugs per acre.\u003c/p>\n\u003cp>The group is figuring out the details about exactly how to get that fish food back into the river on a large scale. They hope to ramp up the project with as many rice farms as possible in the future — there are more than 500,000 acres of managed floodplains in the Sacramento Valley alone.\u003c/p>\n\u003cp>Still, Cornwell says kinks still need to be worked out. \"I think for the farmer, it's more of how effectively can we get food to the fish,\" he says. \"We've got to have all the processes figured out to make it easy for everyone to implement,\" such as resolving complications with irrigation pumps and canals.\u003c/p>\n\u003cp>Carson Jeffres — an aquatic biologist with UC Davis — and Katz published a study last year that suggests that, when farmers and conservationists work together, there could be more fish in California Rivers. He thinks projects like this could help eliminate the popular farms versus fish argument.\u003c/p>\n\u003cp>\"As opposed to standing with our heads in the sand, this is getting us to a place where we can have real impact and change over time,\" says Jeffres, who adds that the project could later be implemented in other rivers like the San Joaquin.\u003c/p>\n\u003cp>Back on the rice farm, Cornwell prepares to release the bug-rich water back into the Sacramento River through a system of pumps and canals. \"This water's been out here for right at three weeks right now,\" he says.\u003c/p>\n\u003cp>For Cornwell, who's farmed in the region for more than a decade, this science-farm partnership costs him about $45 per acre.\u003c/p>\n\u003cp>\"We're stepping out of our comfort zone,\" he says. \"As this grows people will see what we are doing, and we will start developing trust among neighbors — and then this program is just going to take off on its own.\"\u003c/p>\n\u003cp>He says the minimal cost is worth it to save fish and to make sure the acreage is around for future generations.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This story comes to us from member station \u003c/em>\u003ca href=\"http://www.capradio.org/\">\u003cem>Capital Public Radio\u003c/em>\u003c/a>\u003cem> in Sacramento.\u003c/em> \u003cem>Copyright 2018 \u003ca href=\"http://www.capradio.org\">Capital Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Insect-rich floodplain water once supported the threatened fish, but it has been diverted. The project's end goal is to improve the likelihood that Chinook survive the trek to the ocean and back.","status":"publish","parent":0,"modified":1520474592,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":898},"headData":{"title":"A 'Floating Fillet': Rice Farmers Grow Bugs To Replenish California's Salmon | KQED","description":"Insect-rich floodplain water once supported the threatened fish, but it has been diverted. The project's end goal is to improve the likelihood that Chinook survive the trek to the ocean and back.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"125460 https://ww2.kqed.org/bayareabites/?p=125460","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/03/07/a-floating-fillet-rice-farmers-grow-bugs-to-replenish-californias-salmon/","disqusTitle":"A 'Floating Fillet': Rice Farmers Grow Bugs To Replenish California's Salmon","nprImageCredit":"Ezra David Romero","nprByline":"Ezra David Romero, Capital Public Radio","nprImageAgency":"Capital Public Radio","nprStoryId":"590329976","nprApiLink":"http://api.npr.org/query?id=590329976&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/03/07/590329976/a-floating-fillet-rice-farmers-hunt-bugs-to-replenish-california-s-salmon?ft=nprml&f=590329976","nprRetrievedStory":"1","nprPubDate":"Wed, 07 Mar 2018 08:00:00 -0500","nprStoryDate":"Wed, 07 Mar 2018 08:00:02 -0500","nprLastModifiedDate":"Wed, 07 Mar 2018 08:00:02 -0500","path":"/bayareabites/125460/a-floating-fillet-rice-farmers-grow-bugs-to-replenish-californias-salmon","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Jacob Katz is on the hunt — not for geese or ducks. On a farm about 40 minutes north of Sacramento, he wades through a rice paddy with an aquarium net in hand. But he's not fishing.\u003c/p>\n\u003cp>\"We're going bug hunting,\" Katz says.\u003c/p>\n\u003cp>The senior scientist for California Trout, a conservation group with a focus on protecting wild fish, is at River Garden Farms. Founded in 1913, they typically grow things like corn, wheat and around 5,000 acres of rice — the kind local sushi restaurants use.\u003c/p>\n\u003cp>But today, he's working on a pilot project with UC Davis to create what they call \"floodplain fatties\" — a nickname for the well-fed baby salmon and smelt who will eat his bugs while swimming through the Sacramento River.\u003c/p>\n\u003cp>\"Dip this net into the water and it just comes out literally full of bugs,\" says Katz, adding that they are mostly cladocerans, but that he calls them \"water fleas.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"These little bugs are floating fillet for salmon that'll be in the river.\"\u003c/p>\n\u003cp>The reason he's doing this? Young Chinook salmon and other fish need help. Much of the water they require to survive is stored in dams or diverted through thousands of miles of levees. Before this happened, floodplains in the Central Valley supported large populations of fish. The project to grow bugs for the fish is in year two and the end goal is to improve the likelihood that salmon survive the trek to the ocean and back.\u003c/p>\n\u003cp>\"What farmers are doing is reconnecting that floodplain natural wealth to the river system where it's needed,\" Katz says. \"More fish equals a win-win for everybody. It means we have a system that works for people and for the environment.\"\u003c/p>\n\u003cp>The strategy is called the Fish Food on Floodplain Farm Fields Project. It's part of a greater effort to restore threatened fish species — the Sacramento Valley Salmon Recovery Program. The project comes at a key time: A recent UC Davis study suggests that winter-run Chinook salmon could go extinct if no efforts are made to recover the species. The latest population count is less than 2,000. In the 1970s, there were more than 25,000.\u003c/p>\n\u003cp>The project starts with rice paddies, says River Garden Farms General Manager Roger Cornwell. He's used to flooding fields during the off-season to provide a rest stop for millions of birds along the Pacific Flyway. Now, instead of just letting the water soak into the earth, he's made a change that mimics the natural floodplain of the Sacramento River.\u003c/p>\n\u003cfigure id=\"attachment_125462\" class=\"wp-caption alignright\" style=\"max-width: 1138px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57.jpg\" alt='\"Floodplain fatties\" is a nickname for the well-fed baby salmon and smelt who will eat bugs farmed in the rice fields while swimming through the Sacramento River.' width=\"1138\" height=\"853\" class=\"size-full wp-image-125462\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57.jpg 1138w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/03/river-floodplain-full-frame-cropped-3b8be65ae04adc44a9b08512acff3f89923fcf57-520x390.jpg 520w\" sizes=\"(max-width: 1138px) 100vw, 1138px\">\u003cfigcaption class=\"wp-caption-text\">\"Floodplain fatties\" is a nickname for the well-fed baby salmon and smelt who will eat bugs farmed in the rice fields while swimming through the Sacramento River. \u003ccite>(Courtesy of California Trout)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We're creating fish food,\" Cornwell says. \"It's very simple. We just pump the water in. Let it slow down and it starts to break down the carbon that is there. It creates algae, algae create bugs, and then we pump that right back to the river to feed the fish.\"\u003c/p>\n\u003cp>So far, 12 farmers are growing bugs on about 50,000 acres in the Sacramento area. That's about 70 pounds of bugs per acre.\u003c/p>\n\u003cp>The group is figuring out the details about exactly how to get that fish food back into the river on a large scale. They hope to ramp up the project with as many rice farms as possible in the future — there are more than 500,000 acres of managed floodplains in the Sacramento Valley alone.\u003c/p>\n\u003cp>Still, Cornwell says kinks still need to be worked out. \"I think for the farmer, it's more of how effectively can we get food to the fish,\" he says. \"We've got to have all the processes figured out to make it easy for everyone to implement,\" such as resolving complications with irrigation pumps and canals.\u003c/p>\n\u003cp>Carson Jeffres — an aquatic biologist with UC Davis — and Katz published a study last year that suggests that, when farmers and conservationists work together, there could be more fish in California Rivers. He thinks projects like this could help eliminate the popular farms versus fish argument.\u003c/p>\n\u003cp>\"As opposed to standing with our heads in the sand, this is getting us to a place where we can have real impact and change over time,\" says Jeffres, who adds that the project could later be implemented in other rivers like the San Joaquin.\u003c/p>\n\u003cp>Back on the rice farm, Cornwell prepares to release the bug-rich water back into the Sacramento River through a system of pumps and canals. \"This water's been out here for right at three weeks right now,\" he says.\u003c/p>\n\u003cp>For Cornwell, who's farmed in the region for more than a decade, this science-farm partnership costs him about $45 per acre.\u003c/p>\n\u003cp>\"We're stepping out of our comfort zone,\" he says. \"As this grows people will see what we are doing, and we will start developing trust among neighbors — and then this program is just going to take off on its own.\"\u003c/p>\n\u003cp>He says the minimal cost is worth it to save fish and to make sure the acreage is around for future generations.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>This story comes to us from member station \u003c/em>\u003ca href=\"http://www.capradio.org/\">\u003cem>Capital Public Radio\u003c/em>\u003c/a>\u003cem> in Sacramento.\u003c/em> \u003cem>Copyright 2018 \u003ca href=\"http://www.capradio.org\">Capital Public Radio\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/125460/a-floating-fillet-rice-farmers-grow-bugs-to-replenish-californias-salmon","authors":["byline_bayareabites_125460"],"categories":["bayareabites_10028","bayareabites_358","bayareabites_60"],"tags":["bayareabites_10489","bayareabites_376","bayareabites_80"],"featImg":"bayareabites_125461","label":"bayareabites"},"bayareabites_124995":{"type":"posts","id":"bayareabites_124995","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124995","score":null,"sort":[1518486724000]},"guestAuthors":[],"slug":"fish-2-0-offers-cash-advice-to-an-ocean-of-seafood-start-ups","title":"Fish 2.0 Offers Cash, Advice to an Ocean of Seafood Start-Ups","publishDate":1518486724,"format":"image","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cem>With the seafood industry in transition, these entrepreneurs are pitching ways to make it more sustainable.\u003c/em>\u003c/p>\n\u003cp>In a large ballroom at Stanford University’s Arrillaga Alumni Center, jittery entrepreneurs make their way onto a small stage to pitch their sustainable seafood ventures. Out of 184 applications, only 40 have made the cut. Among the finalists are a mail-order oyster startup that will ship the food overnight to your door, a manufacturer of devices that track lost fishing gear, an Alaskan processing facility looking to expand, and training programs that teach Peruvian fishermen how to operate more sustainably.\u003c/p>\n\u003cp>They’re taking part in the third bi-annual \u003ca href=\"https://www.fish20.org/\">Fish 2.0 competition\u003c/a>, and the stakes are high. Many of these entrepreneurs have never made a pitch in front of an audience before. And with some of the largest and most respected investors in the sector, including \u003ca href=\"https://www.rabobank.com/en/about-rabobank/food-agribusiness/sectors/from-animals/sustainable-seafood/index.html\">Rabobank\u003c/a>, \u003ca href=\"http://www.aqua-spark.nl/\">Aqua-Spark\u003c/a>, and \u003ca href=\"https://obvious.com/portfolio\">Obvious Ventures\u003c/a>, eagerly looking on, competitors are anxious to make a good impression. Flanked by projectors and armed only with a microphone and a remote to advance their slides, entrepreneurs from as far away as Italy, Peru, and the Solomon Islands have only a few minutes to make their pitch in front of a four-judge panel and a room full of potentially lucrative connections.\u003c/p>\n\u003cp>With global demand for sustainable seafood growing rapidly, the industry hasn’t been able to keep pace. Programs like Fish 2.0 hope to meet that demand and support the sector’s growth by connecting investors to emerging businesses. Similar to accelerators like \u003ca href=\"http://mixingbowlhub.com/about-us/\">Mixing Bowl\u003c/a>, \u003ca href=\"https://www.imagineh2o.org/mission\">Imagine H2O\u003c/a>, and the \u003ca href=\"https://chobaniincubator.com/about/\">Chobani Incubator\u003c/a>, Fish 2.0 aims to strengthen the sustainable seafood movement by helping ventures become financially sustainable, scalable, and profitable.\u003c/p>\n\u003cp>Although Fish 2.0 is framed as a competition, networking is what really matters for most participants. The eight competition winners each receive $5,000 in prize money, but for past winner Norah Eddy, whose company \u003ca href=\"https://www.saltygirlseafood.com/\">Salty Girl Seafood\u003c/a> sells sustainable fish in ready-to-cook, pre-marinated packages, the experience and exposure were more important than the actual cash. Eddy says the connections she fostered at Fish 2.0 two years ago have remained fruitful for Salty Girl, which has expanded its line of products since they \u003ca href=\"https://www.fish20.org/competitions/past\">won a prize\u003c/a> at the competition.\u003c/p>\n\u003cfigure id=\"attachment_125002\" class=\"wp-caption aligncenter\" style=\"max-width: 847px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders.jpg\" alt=\"Salty Girl Seafood founders Norah Eddy (left) and Laura Johnson.\" width=\"847\" height=\"609\" class=\"size-full wp-image-125002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders.jpg 847w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-800x575.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-768x552.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-375x270.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-520x374.jpg 520w\" sizes=\"(max-width: 847px) 100vw, 847px\">\u003cfigcaption class=\"wp-caption-text\">Salty Girl Seafood founders Norah Eddy (left) and Laura Johnson. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.saltygirlseafood.com/\">Salty Girl Seafood\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We’ve subsequently raised money and our connection to Fish 2.0 has only served us well in business following the competition,” Eddy adds.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>A Forum for Changemakers\u003c/strong>\u003c/p>\n\u003cp>Fish 2.0 is the brainchild of Monica Jain, a Wharton MBA graduate and former marine biologist, and it brings her two passions together. “There are a lot of great companies starting up and they need capital to grow effectively,” she says. “It’s the same in every field. We can’t expect innovative business to grow without capital.”\u003c/p>\n\u003cfigure id=\"attachment_124999\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049.jpg\" alt=\"Monica Jain.\" width=\"400\" class=\"size-full wp-image-124999\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049-375x562.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049-520x779.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Monica Jain. \u003ccite>(Photo courtesy of Fish 2.0)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Funded by academic institutions, the David and Lucile Packard Foundation, USAID, the U.S. State Department, investment funds, and others, the Fish 2.0 process starts a year before the actual event, with businesses applying to the competition online. Each applicant is put through a series of assessments that examine their business plans, potential for impact, risks, and opportunities for investment. While some businesses are well-established and looking to expand, others are looking for their initial seed money.\u003c/p>\n\u003cp>No matter the size of their business, each of the top 40 entrepreneurs is paired with an impact advisor and an investment advisor who offer feedback on both the science and the business sense of their model. The contestants span the broad and diverse seafood supply chain, with offerings ranging from an oyster co-op in Florida looking for investors to help fund construction of a hatchery, to \u003ca href=\"http://seafoodiq.com/\">Seafood IQ\u003c/a>, an Icelandic company that uses radio frequency identification (RFID) labels so consumers can be sure they know where their fish is coming from.\u003c/p>\n\u003cp>Seafood provides a unique challenge because the industry is global, fractured, and full of middlemen. Salmon, for example, may be caught in Alaska, processed in China, and then shipped back to the U.S. for sale. As with \u003ca href=\"https://civileats.com/2017/04/06/will-trump-revive-cool-and-make-american-meat-great-again/\">other meats\u003c/a>, it’s often difficult to tell where seafood is coming from or \u003ca href=\"https://civileats.com/2017/10/11/can-we-trust-the-sustainable-meat-we-order-online/\">whether it’s sustainable\u003c/a>. And the problem is getting more pronounced as global demand increases. In 2016, the Food and Agriculture Organization (FAO) \u003ca href=\"http://www.fao.org/3/a-i5555e.pdf\">found\u003c/a> that global per capita fish consumption had hit more than 44 pounds a year, an all-time high.\u003c/p>\n\u003cp>Earlier this year the World Bank \u003ca href=\"http://www.worldbank.org/en/news/press-release/2017/02/14/giving-oceans-a-break-could-generate-83-billion-in-additional-benefits-for-fisheries\">reported\u003c/a> that, “about 90 percent of marine fisheries monitored by the FAO are fully fished or overfished, up from about 75 percent in 2005.” In addition to increased consumption, the report also points to the fact that “fish stocks are also under pressure from pollution, coastal development, and the impacts of climate change.”\u003c/p>\n\u003cp>Rather than focusing on improving consumer education or tightening governmental regulations, Fish 2.0 hopes to protect the oceans by showing sustainability makes good business sense. Because the seafood industry relies on natural resources, Jain believes that sustainable ventures, which are able to preserve those resources for years to come, are more “likely to do better in the long run.” Sustainable, she says, is simply “better business.”\u003c/p>\n\u003cp>Tim Fitzgerald of the \u003ca href=\"https://edf.org/\">Environmental Defense Fund\u003c/a> (EDF)—and a judge at this year’s Fish 2.0 contest—agrees that this investment is vital to the long-term health of the oceans. “To have large-scale change, you have to engage business,” he says.\u003c/p>\n\u003cp>Increasingly, investors and entrepreneurs are recognizing the potential in the sustainable seafood market. The World Bank \u003ca href=\"http://www.worldbank.org/en/news/press-release/2017/02/14/giving-oceans-a-break-could-generate-83-billion-in-additional-benefits-for-fisheries\">estimates\u003c/a> that better, more sustainable fishing practices could have an incredible impact, “boosting the profitability of the fisheries sector from an estimated $3 billion a year to $86 billion.”\u003c/p>\n\u003cp>\u003cstrong>A Changing Industry\u003c/strong>\u003c/p>\n\u003cp>One of the fastest-growing parts of the sustainable seafood sector is aquaculture, a fact that is evident at Fish 2.0. Even with better fisheries management, experts say it’s unlikely we’ll be able to get much more wild-caught fish out of the oceans. Proponents say aquaculture offers a sustainable alternative for increasing the amount of fish on the market, a prospect that intrigues investors and environmentalists alike. Like industrial farming models, however, aquaculture projects have the potential to create both large amounts of food, and \u003ca href=\"https://civileats.com/2016/01/07/can-land-based-fish-farms-solve-farmed-seafood-woes-aquaculture/\">large impacts on the environment\u003c/a>. Fish farms often have a negative reputation for producing excess waste and sub-par food.\u003c/p>\n\u003cp>Still, says Barton Seaver, Director of \u003ca href=\"https://chge.hsph.harvard.edu/sustainable-seafood-and-health-initiative\">Harvard’s Sustainable Seafood and Health Initiative\u003c/a>, aquaculture has huge potential and has made great strides in recent years. “As an industry, it is so young. It deserves some leeway,” he explains. He sees Fish 2.0 as a way to “begin to tell the narrative of aquaculture as an industry with incredible potential.”\u003c/p>\n\u003cp>Indeed, the contestants presented investors with a wide variety of different problems and solutions. \u003ca href=\"http://www.gaskiyadiagnostics.com/\">Gaskiya Diagnostics\u003c/a> developed a rapid, paper-based diagnostic test for common fish diseases, allowing farmers to use fewer antibiotics and reduce waste. \u003ca href=\"https://www.novonutrients.com/\">NovoNutrients\u003c/a> plans to use microbes to convert industrial carbon dioxide emissions into fish and animal feed.\u003c/p>\n\u003cp>New ventures like these—and venture capital firms ready to fund them—have sprung up in recent years. According to \u003ca href=\"https://www.iisd.org/ssi/\">the State of Sustainability Initiatives\u003c/a>, (SSI), an alliance of organizations focused on informing commodity stakeholders around the world, the market for sustainable seafood grew 35 percent from 2003 to 2005, which amounts to 10 times the growth of the conventional seafood market.\u003c/p>\n\u003cp>That trend has only continued. In 2016, SSI \u003ca href=\"http://www.iisd.org/ssi/standards-and-the-blue-economy/\">reported\u003c/a> that investment in the global seafood market hit $11.5 billion.\u003c/p>\n\u003cfigure id=\"attachment_125001\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co.jpg\" alt=\"An oyster harvest with Panacea Oyster Co-op, a 2017 Fish 2.0 winner.\" width=\"980\" height=\"600\" class=\"size-full wp-image-125001\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-160x98.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-800x490.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-768x470.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-960x588.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-240x147.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-375x230.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-520x318.jpg 520w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">An oyster harvest with Panacea Oyster Co-op, a 2017 Fish 2.0 winner. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.panaceaoysters.com/\">Panacea Oyster\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jain and Fish 2.0 have witnessed this explosive growth first hand. Jain says that five years ago, hosting a bi-annual event made sense, with new companies appearing at a relatively modest rate. “But the rate of innovation I’ve seen this year is much faster,” she says, adding that she receives requests year-round for guidance from investors looking to join the market. The event and resulting networking can be transformative.\u003c/p>\n\u003cp>Take, for example, \u003ca href=\"https://lovethewild.com/\">Love the Wild\u003c/a>, a Boulder-based company that creates easy-to-cook meal kits featuring sustainably farmed fish. When the company competed at Fish 2.0 in 2015, CEO Jacqueline Claudia described it as “all vision.” They had sold less than $1,000 in merchandise in their hometown. Now, thanks in large part to the coaching and contacts they made through Fish 2.0, Love the Wild distributes five products nationwide.\u003c/p>\n\u003cp>The event is also fruitful for investors who are new to the space. \u003ca href=\"https://www.freshsourcecapital.com/\">Fresh Source Capital\u003c/a>’s Dan Pullman (who also serves on Civil Eats’ Advisory Board), attended Fish 2.0 for the first time this year looking for companies working in aquaculture and fish feed. “As an investor, it was great to have an efficient overview of entrepreneurs,” he says. “[It] gave me better education and gave me entrepreneurs to talk to and spend time with.”\u003c/p>\n\u003cp>While Fish 2.0 shows there’s clearly a lot of buzz in the space, the market itself still has a long way to go. According to SSI’s assessment, certified sustainably caught seafood made up only 14.2 percent of the total tonnage of seafood produced in 2015. Sustainably managed aquaculture was even lower, at 6.3 percent.\u003c/p>\n\u003cp>The U.S. and Europe have made great strides in protecting their fisheries, but many producers in and around Asia and Africa continue to overfish. SSI \u003ca href=\"http://www.iisd.org/ssi/standards-and-the-blue-economy/\">found\u003c/a> that Asia produces 63 percent of global seafood but only 11 percent of that is certified sustainable. Without buy-in from China, the world’s largest per capita consumer of seafood and a notable absence at Fish 2.0—which Jain is trying hard to remedy—the sustainable seafood industry will struggle to catch up to its traditional counterpart.\u003c/p>\n\u003cp>Jackie Marks of \u003ca href=\"https://www.msc.org/\">the Marine Stewardship Council\u003c/a> (MSC), whose label is one of the oldest markers of sustainability, is optimistic about what she sees as a shifting tide in Asia. “One of the things that is of utmost importance to Chinese consumers is to make sure their seafood is traceable, because they want to know it comes from a reliable source,” she says. Increasingly, these consumers buy seafood on websites like Alibaba and many are becoming interested in labels like MSC, which guarantee high-quality, traceable supply chains.\u003c/p>\n\u003cfigure id=\"attachment_125000\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab.jpg\" alt=\"Ben Blakey and Pat Glaab of Northline Seafoods, a 2017 Fish 2.0 winner.\" width=\"1000\" height=\"703\" class=\"size-full wp-image-125000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-800x562.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-768x540.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-960x675.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-375x264.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-520x366.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Ben Blakey and Pat Glaab of Northline Seafoods, a 2017 Fish 2.0 winner. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.northlineseafoods.com/\">Northline Seafoods\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>EDF’s Fitzgerald remains hopeful. “Fish is the best environmental issue to work on,” he adds. “We know how to fix it; we’ve already fixed it in lots of places.” Fitzgerald acknowledged that fixing seafood might not be easy. But, he said, “when you get things right, the turnaround can be incredibly quick.”\u003c/p>\n\u003cp>He offers the example of red snapper in the Gulf of Mexico. In the 1990s, the supply was down to only 3 percent of historical levels due to overfishing. Between 2007 and 2013, EDF partnered with local fishermen to determine how many fish could be sustainably caught. Then, they allocated specific catch numbers for each fishing operation. In just five years, \u003ca href=\"https://www.edf.org/oceans/gulf-mexico\">the population tripled and revenue doubled\u003c/a>.\u003c/p>\n\u003cp>Those gains, however, may soon be lost. \u003ca href=\"http://blogs.edf.org/edfish/2017/09/20/new-red-snapper-proposals-need-safeguards-from-overfishing/\">H.R. 3588\u003c/a>, which has just passed the House of Representatives’ Natural Resource Committee, threatens to undo that progress by weakening the science-based catch amounts the EDF and fisherman used to revive the fishery. In the current, unpredictable political climate, the role of a well-educated consumer and investor demands seems all the more important.\u003c/p>\n\u003cp>Seaver emphasizes the need for Americans to increase demand for sustainably produced seafood. “We as Americans need to grow our consumption. When we grow our consumption, we incentivize the growth of the industry.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This story originally appeared on \u003ca href=\"https://civileats.com/2018/01/25/fish-20-offers-cash-advice-to-an-ocean-of-seafood-start-ups/\" target=\"_blank\" rel=\"noopener\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"With the seafood industry in transition, these entrepreneurs are pitching ways to make it more sustainable.","status":"publish","parent":0,"modified":1518486724,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":34,"wordCount":2087},"headData":{"title":"Fish 2.0 Offers Cash, Advice to an Ocean of Seafood Start-Ups | KQED","description":"With the seafood industry in transition, these entrepreneurs are pitching ways to make it more sustainable.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"124995 https://ww2.kqed.org/bayareabites/?p=124995","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/02/12/fish-2-0-offers-cash-advice-to-an-ocean-of-seafood-start-ups/","disqusTitle":"Fish 2.0 Offers Cash, Advice to an Ocean of Seafood Start-Ups","source":"Sustainability, Environment, Climate Change","sourceUrl":"https://ww2.kqed.org/bayareabites/category/sustainability/","nprByline":"\u003ca href=\"https://civileats.com/author/sharrison/\">Sara Harrison\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/author/civileat/\">Civil Eats\u003c/a>","path":"/bayareabites/124995/fish-2-0-offers-cash-advice-to-an-ocean-of-seafood-start-ups","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>With the seafood industry in transition, these entrepreneurs are pitching ways to make it more sustainable.\u003c/em>\u003c/p>\n\u003cp>In a large ballroom at Stanford University’s Arrillaga Alumni Center, jittery entrepreneurs make their way onto a small stage to pitch their sustainable seafood ventures. Out of 184 applications, only 40 have made the cut. Among the finalists are a mail-order oyster startup that will ship the food overnight to your door, a manufacturer of devices that track lost fishing gear, an Alaskan processing facility looking to expand, and training programs that teach Peruvian fishermen how to operate more sustainably.\u003c/p>\n\u003cp>They’re taking part in the third bi-annual \u003ca href=\"https://www.fish20.org/\">Fish 2.0 competition\u003c/a>, and the stakes are high. Many of these entrepreneurs have never made a pitch in front of an audience before. And with some of the largest and most respected investors in the sector, including \u003ca href=\"https://www.rabobank.com/en/about-rabobank/food-agribusiness/sectors/from-animals/sustainable-seafood/index.html\">Rabobank\u003c/a>, \u003ca href=\"http://www.aqua-spark.nl/\">Aqua-Spark\u003c/a>, and \u003ca href=\"https://obvious.com/portfolio\">Obvious Ventures\u003c/a>, eagerly looking on, competitors are anxious to make a good impression. Flanked by projectors and armed only with a microphone and a remote to advance their slides, entrepreneurs from as far away as Italy, Peru, and the Solomon Islands have only a few minutes to make their pitch in front of a four-judge panel and a room full of potentially lucrative connections.\u003c/p>\n\u003cp>With global demand for sustainable seafood growing rapidly, the industry hasn’t been able to keep pace. Programs like Fish 2.0 hope to meet that demand and support the sector’s growth by connecting investors to emerging businesses. Similar to accelerators like \u003ca href=\"http://mixingbowlhub.com/about-us/\">Mixing Bowl\u003c/a>, \u003ca href=\"https://www.imagineh2o.org/mission\">Imagine H2O\u003c/a>, and the \u003ca href=\"https://chobaniincubator.com/about/\">Chobani Incubator\u003c/a>, Fish 2.0 aims to strengthen the sustainable seafood movement by helping ventures become financially sustainable, scalable, and profitable.\u003c/p>\n\u003cp>Although Fish 2.0 is framed as a competition, networking is what really matters for most participants. The eight competition winners each receive $5,000 in prize money, but for past winner Norah Eddy, whose company \u003ca href=\"https://www.saltygirlseafood.com/\">Salty Girl Seafood\u003c/a> sells sustainable fish in ready-to-cook, pre-marinated packages, the experience and exposure were more important than the actual cash. Eddy says the connections she fostered at Fish 2.0 two years ago have remained fruitful for Salty Girl, which has expanded its line of products since they \u003ca href=\"https://www.fish20.org/competitions/past\">won a prize\u003c/a> at the competition.\u003c/p>\n\u003cfigure id=\"attachment_125002\" class=\"wp-caption aligncenter\" style=\"max-width: 847px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders.jpg\" alt=\"Salty Girl Seafood founders Norah Eddy (left) and Laura Johnson.\" width=\"847\" height=\"609\" class=\"size-full wp-image-125002\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders.jpg 847w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-800x575.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-768x552.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-375x270.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-salty-girl-founders-520x374.jpg 520w\" sizes=\"(max-width: 847px) 100vw, 847px\">\u003cfigcaption class=\"wp-caption-text\">Salty Girl Seafood founders Norah Eddy (left) and Laura Johnson. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.saltygirlseafood.com/\">Salty Girl Seafood\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We’ve subsequently raised money and our connection to Fish 2.0 has only served us well in business following the competition,” Eddy adds.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>A Forum for Changemakers\u003c/strong>\u003c/p>\n\u003cp>Fish 2.0 is the brainchild of Monica Jain, a Wharton MBA graduate and former marine biologist, and it brings her two passions together. “There are a lot of great companies starting up and they need capital to grow effectively,” she says. “It’s the same in every field. We can’t expect innovative business to grow without capital.”\u003c/p>\n\u003cfigure id=\"attachment_124999\" class=\"wp-caption alignright\" style=\"max-width: 400px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049.jpg\" alt=\"Monica Jain.\" width=\"400\" class=\"size-full wp-image-124999\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049.jpg 700w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049-375x562.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-monica-jain-1-700x1049-520x779.jpg 520w\" sizes=\"(max-width: 700px) 100vw, 700px\">\u003cfigcaption class=\"wp-caption-text\">Monica Jain. \u003ccite>(Photo courtesy of Fish 2.0)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Funded by academic institutions, the David and Lucile Packard Foundation, USAID, the U.S. State Department, investment funds, and others, the Fish 2.0 process starts a year before the actual event, with businesses applying to the competition online. Each applicant is put through a series of assessments that examine their business plans, potential for impact, risks, and opportunities for investment. While some businesses are well-established and looking to expand, others are looking for their initial seed money.\u003c/p>\n\u003cp>No matter the size of their business, each of the top 40 entrepreneurs is paired with an impact advisor and an investment advisor who offer feedback on both the science and the business sense of their model. The contestants span the broad and diverse seafood supply chain, with offerings ranging from an oyster co-op in Florida looking for investors to help fund construction of a hatchery, to \u003ca href=\"http://seafoodiq.com/\">Seafood IQ\u003c/a>, an Icelandic company that uses radio frequency identification (RFID) labels so consumers can be sure they know where their fish is coming from.\u003c/p>\n\u003cp>Seafood provides a unique challenge because the industry is global, fractured, and full of middlemen. Salmon, for example, may be caught in Alaska, processed in China, and then shipped back to the U.S. for sale. As with \u003ca href=\"https://civileats.com/2017/04/06/will-trump-revive-cool-and-make-american-meat-great-again/\">other meats\u003c/a>, it’s often difficult to tell where seafood is coming from or \u003ca href=\"https://civileats.com/2017/10/11/can-we-trust-the-sustainable-meat-we-order-online/\">whether it’s sustainable\u003c/a>. And the problem is getting more pronounced as global demand increases. In 2016, the Food and Agriculture Organization (FAO) \u003ca href=\"http://www.fao.org/3/a-i5555e.pdf\">found\u003c/a> that global per capita fish consumption had hit more than 44 pounds a year, an all-time high.\u003c/p>\n\u003cp>Earlier this year the World Bank \u003ca href=\"http://www.worldbank.org/en/news/press-release/2017/02/14/giving-oceans-a-break-could-generate-83-billion-in-additional-benefits-for-fisheries\">reported\u003c/a> that, “about 90 percent of marine fisheries monitored by the FAO are fully fished or overfished, up from about 75 percent in 2005.” In addition to increased consumption, the report also points to the fact that “fish stocks are also under pressure from pollution, coastal development, and the impacts of climate change.”\u003c/p>\n\u003cp>Rather than focusing on improving consumer education or tightening governmental regulations, Fish 2.0 hopes to protect the oceans by showing sustainability makes good business sense. Because the seafood industry relies on natural resources, Jain believes that sustainable ventures, which are able to preserve those resources for years to come, are more “likely to do better in the long run.” Sustainable, she says, is simply “better business.”\u003c/p>\n\u003cp>Tim Fitzgerald of the \u003ca href=\"https://edf.org/\">Environmental Defense Fund\u003c/a> (EDF)—and a judge at this year’s Fish 2.0 contest—agrees that this investment is vital to the long-term health of the oceans. “To have large-scale change, you have to engage business,” he says.\u003c/p>\n\u003cp>Increasingly, investors and entrepreneurs are recognizing the potential in the sustainable seafood market. The World Bank \u003ca href=\"http://www.worldbank.org/en/news/press-release/2017/02/14/giving-oceans-a-break-could-generate-83-billion-in-additional-benefits-for-fisheries\">estimates\u003c/a> that better, more sustainable fishing practices could have an incredible impact, “boosting the profitability of the fisheries sector from an estimated $3 billion a year to $86 billion.”\u003c/p>\n\u003cp>\u003cstrong>A Changing Industry\u003c/strong>\u003c/p>\n\u003cp>One of the fastest-growing parts of the sustainable seafood sector is aquaculture, a fact that is evident at Fish 2.0. Even with better fisheries management, experts say it’s unlikely we’ll be able to get much more wild-caught fish out of the oceans. Proponents say aquaculture offers a sustainable alternative for increasing the amount of fish on the market, a prospect that intrigues investors and environmentalists alike. Like industrial farming models, however, aquaculture projects have the potential to create both large amounts of food, and \u003ca href=\"https://civileats.com/2016/01/07/can-land-based-fish-farms-solve-farmed-seafood-woes-aquaculture/\">large impacts on the environment\u003c/a>. Fish farms often have a negative reputation for producing excess waste and sub-par food.\u003c/p>\n\u003cp>Still, says Barton Seaver, Director of \u003ca href=\"https://chge.hsph.harvard.edu/sustainable-seafood-and-health-initiative\">Harvard’s Sustainable Seafood and Health Initiative\u003c/a>, aquaculture has huge potential and has made great strides in recent years. “As an industry, it is so young. It deserves some leeway,” he explains. He sees Fish 2.0 as a way to “begin to tell the narrative of aquaculture as an industry with incredible potential.”\u003c/p>\n\u003cp>Indeed, the contestants presented investors with a wide variety of different problems and solutions. \u003ca href=\"http://www.gaskiyadiagnostics.com/\">Gaskiya Diagnostics\u003c/a> developed a rapid, paper-based diagnostic test for common fish diseases, allowing farmers to use fewer antibiotics and reduce waste. \u003ca href=\"https://www.novonutrients.com/\">NovoNutrients\u003c/a> plans to use microbes to convert industrial carbon dioxide emissions into fish and animal feed.\u003c/p>\n\u003cp>New ventures like these—and venture capital firms ready to fund them—have sprung up in recent years. According to \u003ca href=\"https://www.iisd.org/ssi/\">the State of Sustainability Initiatives\u003c/a>, (SSI), an alliance of organizations focused on informing commodity stakeholders around the world, the market for sustainable seafood grew 35 percent from 2003 to 2005, which amounts to 10 times the growth of the conventional seafood market.\u003c/p>\n\u003cp>That trend has only continued. In 2016, SSI \u003ca href=\"http://www.iisd.org/ssi/standards-and-the-blue-economy/\">reported\u003c/a> that investment in the global seafood market hit $11.5 billion.\u003c/p>\n\u003cfigure id=\"attachment_125001\" class=\"wp-caption aligncenter\" style=\"max-width: 980px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co.jpg\" alt=\"An oyster harvest with Panacea Oyster Co-op, a 2017 Fish 2.0 winner.\" width=\"980\" height=\"600\" class=\"size-full wp-image-125001\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co.jpg 980w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-160x98.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-800x490.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-768x470.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-960x588.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-240x147.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-375x230.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-panacea-oyster-co-520x318.jpg 520w\" sizes=\"(max-width: 980px) 100vw, 980px\">\u003cfigcaption class=\"wp-caption-text\">An oyster harvest with Panacea Oyster Co-op, a 2017 Fish 2.0 winner. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.panaceaoysters.com/\">Panacea Oyster\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jain and Fish 2.0 have witnessed this explosive growth first hand. Jain says that five years ago, hosting a bi-annual event made sense, with new companies appearing at a relatively modest rate. “But the rate of innovation I’ve seen this year is much faster,” she says, adding that she receives requests year-round for guidance from investors looking to join the market. The event and resulting networking can be transformative.\u003c/p>\n\u003cp>Take, for example, \u003ca href=\"https://lovethewild.com/\">Love the Wild\u003c/a>, a Boulder-based company that creates easy-to-cook meal kits featuring sustainably farmed fish. When the company competed at Fish 2.0 in 2015, CEO Jacqueline Claudia described it as “all vision.” They had sold less than $1,000 in merchandise in their hometown. Now, thanks in large part to the coaching and contacts they made through Fish 2.0, Love the Wild distributes five products nationwide.\u003c/p>\n\u003cp>The event is also fruitful for investors who are new to the space. \u003ca href=\"https://www.freshsourcecapital.com/\">Fresh Source Capital\u003c/a>’s Dan Pullman (who also serves on Civil Eats’ Advisory Board), attended Fish 2.0 for the first time this year looking for companies working in aquaculture and fish feed. “As an investor, it was great to have an efficient overview of entrepreneurs,” he says. “[It] gave me better education and gave me entrepreneurs to talk to and spend time with.”\u003c/p>\n\u003cp>While Fish 2.0 shows there’s clearly a lot of buzz in the space, the market itself still has a long way to go. According to SSI’s assessment, certified sustainably caught seafood made up only 14.2 percent of the total tonnage of seafood produced in 2015. Sustainably managed aquaculture was even lower, at 6.3 percent.\u003c/p>\n\u003cp>The U.S. and Europe have made great strides in protecting their fisheries, but many producers in and around Asia and Africa continue to overfish. SSI \u003ca href=\"http://www.iisd.org/ssi/standards-and-the-blue-economy/\">found\u003c/a> that Asia produces 63 percent of global seafood but only 11 percent of that is certified sustainable. Without buy-in from China, the world’s largest per capita consumer of seafood and a notable absence at Fish 2.0—which Jain is trying hard to remedy—the sustainable seafood industry will struggle to catch up to its traditional counterpart.\u003c/p>\n\u003cp>Jackie Marks of \u003ca href=\"https://www.msc.org/\">the Marine Stewardship Council\u003c/a> (MSC), whose label is one of the oldest markers of sustainability, is optimistic about what she sees as a shifting tide in Asia. “One of the things that is of utmost importance to Chinese consumers is to make sure their seafood is traceable, because they want to know it comes from a reliable source,” she says. Increasingly, these consumers buy seafood on websites like Alibaba and many are becoming interested in labels like MSC, which guarantee high-quality, traceable supply chains.\u003c/p>\n\u003cfigure id=\"attachment_125000\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab.jpg\" alt=\"Ben Blakey and Pat Glaab of Northline Seafoods, a 2017 Fish 2.0 winner.\" width=\"1000\" height=\"703\" class=\"size-full wp-image-125000\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-160x112.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-800x562.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-768x540.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-960x675.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-240x169.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-375x264.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/02/180125-fish-20-northline-foods-Ben-Blakey-Pat-Glaab-520x366.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Ben Blakey and Pat Glaab of Northline Seafoods, a 2017 Fish 2.0 winner. \u003ccite>(Photo courtesy of \u003ca href=\"https://www.northlineseafoods.com/\">Northline Seafoods\u003c/a>)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>EDF’s Fitzgerald remains hopeful. “Fish is the best environmental issue to work on,” he adds. “We know how to fix it; we’ve already fixed it in lots of places.” Fitzgerald acknowledged that fixing seafood might not be easy. But, he said, “when you get things right, the turnaround can be incredibly quick.”\u003c/p>\n\u003cp>He offers the example of red snapper in the Gulf of Mexico. In the 1990s, the supply was down to only 3 percent of historical levels due to overfishing. Between 2007 and 2013, EDF partnered with local fishermen to determine how many fish could be sustainably caught. Then, they allocated specific catch numbers for each fishing operation. In just five years, \u003ca href=\"https://www.edf.org/oceans/gulf-mexico\">the population tripled and revenue doubled\u003c/a>.\u003c/p>\n\u003cp>Those gains, however, may soon be lost. \u003ca href=\"http://blogs.edf.org/edfish/2017/09/20/new-red-snapper-proposals-need-safeguards-from-overfishing/\">H.R. 3588\u003c/a>, which has just passed the House of Representatives’ Natural Resource Committee, threatens to undo that progress by weakening the science-based catch amounts the EDF and fisherman used to revive the fishery. In the current, unpredictable political climate, the role of a well-educated consumer and investor demands seems all the more important.\u003c/p>\n\u003cp>Seaver emphasizes the need for Americans to increase demand for sustainably produced seafood. “We as Americans need to grow our consumption. When we grow our consumption, we incentivize the growth of the industry.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This story originally appeared on \u003ca href=\"https://civileats.com/2018/01/25/fish-20-offers-cash-advice-to-an-ocean-of-seafood-start-ups/\" target=\"_blank\" rel=\"noopener\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124995/fish-2-0-offers-cash-advice-to-an-ocean-of-seafood-start-ups","authors":["byline_bayareabites_124995"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_376","bayareabites_323"],"featImg":"bayareabites_125003","label":"source_bayareabites_124995"},"bayareabites_124485":{"type":"posts","id":"bayareabites_124485","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124485","score":null,"sort":[1516574435000]},"guestAuthors":[],"slug":"five-poke-bowls-to-try-in-san-francisco","title":"Five Poke Bowls to Try in San Francisco","publishDate":1516574435,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The first time I ever had poke was out of the deli case at a small grocery store on the Big Island of Hawaii. There weren't toppings or sides. It was simply a question of which of the three freshly caught marinaded fish options I wanted spooned into a small plastic deli bowl, paid for by the pound. And it was mind-blowingly delicious. In fact, everywhere I had poke in Hawaii had a distinct fresh flavor, hard to capture elsewhere. There the snack has a long history.\u003c/p>\n\u003cp>While there is much argument about when the word \"poke\" was first used and how the dish has developed over the years, Hawaiians have long been cutting up fresh fish, seasoning it with local ingredients (often seaweed, salt, and crushed nuts), and making a tasty sort of raw fish salad. It wasn't, however, until the last 40-50 years that poke as a dish really gained widespread popularity. \"Poke\" technically just means to cut cross-wise into pieces, but over the years the word has come to primarily refer to the sort of pieces of fresh, raw, seasoned fish we know.\u003c/p>\n\u003cp>As the dish has stormed through the trendy food world in the last few years, what exactly constitutes \"Hawaiian-style poke\" has also become hotly contested. In Hawaii, poke tends to be served as a pre-mixed marinade either eaten on its own or simply with a small side of rice and perhaps seaweed, crab meat, or kimchee. One of the most popular versions is a bowl of ahi shoyu poke (a mix of tuna, soy sauce, sesame oil, green onions, white onions, and chili pepper). Of course, there are regional poke varieties everywhere and a range of styles even in Hawaii, where the legendary chef Sam Choy also serves up fried poke. But here in the Bay Area, poke bowls have taken on a customizable aura, with customers choosing from a variety of bases, proteins, toppings, and sauces. It's not exactly the same, but it's not exactly different either.\u003c/p>\n\u003cp>If you're looking for poke bowls in San Francisco, here are five places to start with — though there are a constantly growing number of options. If we missed your favorite, let us know in the comments.\u003c/p>\n\u003ch2>Our Poke Place\u003c/h2>\n\u003cfigure id=\"attachment_124500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180110_132023-e1516473172881.jpg\">\u003cimg class=\"size-full wp-image-124500\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180110_132023-e1516473172881.jpg\" alt=\"Our Poke Place\" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Our Poke Place \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If make-your-own assembly-line-style poke bowls are the San Francisco version of the dish, then Our Poke Place (abbreviated O.P.P.) takes that up a level with its array of topping choices and its California touches. Go down the counter line and pick your poke bowl makings from the array of options. Along with the standard bases (brown rice, white rice, or salad), Our Poke Place has a sunomono base (a cucumber salad). And then add your fish or tofu, toppings, premium toppings, and sauces. It's the range of toppings and sauces that Our Poke Place is known for. That includes things like Inari (a type of rice ball), strawberries, or even a dusting of Flamin' Hot Cheetos. I, however, stuck with the standard poke bowl makings.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Jeannie Ho opened Our Poke Place in early-2017 in the Mission, next door to her parent's sushi restaurant, Tao Yin, which has since closed and reopened as Little Kite. The place is small and bright, with teal green counters and a dozen seats. Think of it as your neighborhood quick poke spot: small, clean, and fresh.\u003c/p>\n\u003cfigure id=\"attachment_124497\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ourpoke2.png\">\u003cimg class=\"size-full wp-image-124497\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ourpoke2-e1516473220362.png\" alt=\"A make-your-own bowl at Our Poke Place.\" width=\"1920\" height=\"1296\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A make-your-own bowl at Our Poke Place. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I made my own bowl, with a mix of my favorite poke combos: tuna, salmon, and their own \"traditional mix,\" and then added crab meat, masago, cucumber and onions on top. You can add your own seasonings and furikake at the counter. The portions were very generous and hard to finish, though the \"bowl\" comes in a large brown paper to-go container, which can get a bit unwieldy and soggy. The fish tasted fresh, though fairly bland; it was more of a blank slate to add sauces and toppings to. This is the place to go for a quick, healthy, inexpensive meal — and make it what you want.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ourpokeplace.com/\" target=\"_blank\" rel=\"noopener\">Our Poke Place\u003c/a>\u003c/strong>\u003cbr>\n3515 20th St\u003cbr>\nSan Francisco, CA 94110 [\u003ca href=\"https://goo.gl/VvLDY8\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (415) 624-3029\u003cbr>\nHours: Daily, 11:15am-8pm\u003cbr>\nPrice: $ ($6-13)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/OurPokePlace\" target=\"_blank\" rel=\"noopener\">Our Poke Place\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/ourpokeplace/\" target=\"_blank\" rel=\"noopener\">@ourpokeplace\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ourpokeplace\" target=\"_blank\" rel=\"noopener\">@ourpokeplace\u003c/a>\u003c/p>\n\u003ch2>I'a Poke\u003c/h2>\n\u003cfigure id=\"attachment_124494\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180120_134710-e1516470596598.jpg\">\u003cimg class=\"size-full wp-image-124494\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180120_134710-e1516470596598.jpg\" alt=\"The Tango bowl at I'a Poke.\" width=\"1920\" height=\"2024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tango bowl at I'a Poke. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Opened in April of 2016, I'a does poke bowls and sushi burritos — both with make-your-own options or their signature recipes. If you opt to make your own, the process is fairly standard: choose a white or brown rice or salad base, pick your fish, add toppings like seasoned seaweed, mango, radish sprouts or cucumbers, and then top with a sauce. If you order a large bowl (or burrito), then you also get unlimited toppings. Owner Raymond Chu has said he gets his salmon farmed from Canada, Norway and Scotland, and tuna fresh from Hawaii.\u003c/p>\n\u003cp>Though I went to the original I'a Poke in the Castro on Church Street, the sushi burrito and poke restaurant actually has two locations now, with a third scheduled to open on Fillmore later this year. The Church Street spot is primarily for take-out, with just a handful of counter seats, but is clean and modern-looking.\u003c/p>\n\u003cfigure id=\"attachment_124489\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135215.jpg\">\u003cimg class=\"size-full wp-image-124489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135215.jpg\" alt=\"I'a Poke's assembly line.\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I'a Poke's assembly line. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124487\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135634-e1516461892695.jpg\">\u003cimg class=\"size-full wp-image-124487\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135634-e1516461892695.jpg\" alt=\"I'a Poke\" width=\"1440\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-520x693.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I'a Poke \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To get the I'a flavor, I tried one of their signature poke bowls, the Tango bowl, which comes with tuna, shrimp, salmon, octopus, green onions, mango, cucumber, lemon, friend onions, and ponzu sauce. The staff behind the counter mixes everything together in a separate bowl, so that all your toppings and protein are fully combined and flavored with your chosen sauce before being poured on top of your base. It may not be as pretty that way, but it does guarantee a better distribution of flavor.\u003c/p>\n\u003cp>The Tango bowl was fruity and sweet, though the sauce was fairly light and not overwhelming. While I wasn't in love with the octopus, which was slightly tough, the salmon and tuna were both fresh and were complimented well by the onions, lemon, and mango. If I go back, I would consider building my own sintead to take advantage of the full spread, and I'd order some of their popular spam musubi on the side.\u003c/p>\n\u003cfigure id=\"attachment_124488\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135509-e1516461871405.jpg\">\u003cimg class=\"size-full wp-image-124488\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135509-e1516461871405.jpg\" alt=\"The Tango bowl at I'a.\" width=\"1440\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-520x693.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tango bowl at I'a. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fishfacepokebar.com/\" target=\"_blank\" rel=\"noopener\">Fish Face Poke Bar\u003c/a>\u003c/strong>\u003cbr>\n314 Church St.\u003cbr>\nSan Francisco, CA 94114 [\u003ca href=\"https://goo.gl/3MJJ6N\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (415) 829-8030\u003cbr>\nHours: Mon-Sat, 11:30am-8pm; Sun, 11:30am-7pm\u003cbr>\nPrice: $$ ($9.75-$14.55)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/iapoke/\" target=\"_blank\" rel=\"noopener\">I'a Poke\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/iapokesf/\" target=\"_blank\" rel=\"noopener\">@iapokesf\u003c/a>\u003c/p>\n\u003ch2>Amitis Deli and Cafe\u003c/h2>\n\u003cfigure id=\"attachment_124507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/deli-1-e1516553368117.png\">\u003cimg class=\"size-full wp-image-124507\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/deli-1-e1516553368117.png\" alt=\"The poke bowl at Amitis.\" width=\"1920\" height=\"1998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The poke bowl at Amitis. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This deli and cafe near the Panhandle might be the oddest place on our list, but tucked amid the corgi- and dog-themed decor are some fresh and popular sushi burritos and poke bowls. The cafe used to be a straight-forward sandwich and salad spot, but began serving poke bowls and sushi burritos in mid-2016. The choices are relatively simple — salmon, ahi tuna, spicy tuna, with sides like edamame, onion, and seaweed salad — but it's known for the quality of its ingredients, even sourcing its salmon from fresh catches. The only downside is they can run out of ingredients early in the day.\u003c/p>\n\u003cfigure id=\"attachment_124505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180111_155905-e1516476547894.jpg\">\u003cimg class=\"size-full wp-image-124505\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180111_155905-e1516476547894.jpg\" alt=\"Amitis Deli & Cafe\" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amitis Deli & Cafe \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As opposed to moving down a cafeteria line and picking out your bowl preferences, here you have to ask for an order form and check off what you want. Since you can't always see what looks good or is still available, the staff is ready to answer questions and make suggestions. Toppings and sauces are unlimited and you can either have two scoops of protein for $12 or three for $14. I opted for a classic poke bowl with the salmon and ahi tuna, seaweed salad, onion, cucumber, masago, avocado, and the unagi sauce (though, if you're looking for spice, the wasabi mayo is highly recommended).\u003c/p>\n\u003cp>Preparation takes longer than your typical make-your-own poke place, and the toppings (which they call \"sides\") are laid attractively on top of your base instead of all mixed together. I found everything very light and fresh, with surprisingly high-quality fish and very tender ahi tuna. Though the toppings aren't particularly unique, the seaweed salad complimented the rest of the bowl well, and really it's all about the fish here. The small bowl was a decent-sized snack, but not overwhelmingly filling. There are plenty of tables in the cafe to sit and enjoy your food, or pop a lid on the bowl and take it to go.\u003c/p>\n\u003cfigure id=\"attachment_124503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180111_160336-e1516476532274.jpg\">\u003cimg class=\"size-full wp-image-124503\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180111_160336-e1516476532274.jpg\" alt=\"Poke bowl from Amitis.\" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poke bowl from Amitis. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://amitiscafe117.wixsite.com/amitiscafe\" target=\"_blank\" rel=\"noopener\">Amitis Cafe\u003c/a>\u003c/strong>\u003cbr>\n800 Masonic Ave.\u003cbr>\nSan Francisco, CA 94117 [\u003ca href=\"https://goo.gl/wchdkZ\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (415) 563-2828\u003cbr>\nHours: Mon-Thu, 10:30am-6pm; Fri, Sat, 10:30am-3pm\u003cbr>\nPrice: $$ ($12-14)\u003c/p>\n\u003ch2>Poke Delish\u003c/h2>\n\u003cfigure id=\"attachment_124513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish3.jpg\">\u003cimg class=\"size-full wp-image-124513\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish3.jpg\" alt=\"Poke Delish\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poke Delish \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A word of warning: The food hall Myriad Market, which has been Poke Delish's home base since it opened in early 2016, is closing at the end of February. Until then, Poke Delish's owner Danny Eng is offering a 50% discount on your second bowl if you order two. The poke restaurant also has launched a food truck based out of \u003ca href=\"http://sparksocialsf.com/schedule\" target=\"_blank\" rel=\"noopener\">Spark Social\u003c/a>, and plans to open another location in Chinatown later this year. So you'll still be able to get your Delish poke.\u003c/p>\n\u003cfigure id=\"attachment_124516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish.jpg\">\u003cimg class=\"size-full wp-image-124516\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish.jpg\" alt=\"The Poke Delish stand in Myriad Market.\" width=\"1920\" height=\"2301\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-160x192.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-800x959.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-768x920.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-1020x1222.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-1180x1414.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-960x1151.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-240x288.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-375x449.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-520x623.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Poke Delish stand in Myriad Market. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Poke Delish was opened by brothers Danny and Johnny, who also own Seattle-based Tailgate Seafood. They've tried to maintain their fish standards with their poke endeavors, and have said they source the salmon from antibiotic-free fish farms in Norway and bring in seasonal specials, like tuna from Hawaii.\u003c/p>\n\u003cp>While Poke Delish was one of the earlier Bay Area spots to launch a customizable poke bowl, at this point the process will seem normal. Start with a base of rice (brown or white) or salad, pick salmon, tuna shrimp or tofu (which comes marinated), then add things like masago, pineapple, kimchi or crab salad, and top with your choice of seasonings, including furikake or macadamia nuts. The store also sells Hawaiian drinks, like cans of lychee juice and Lilikoi Passion.\u003c/p>\n\u003cfigure id=\"attachment_124514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish2.jpg\">\u003cimg class=\"size-full wp-image-124514\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish2.jpg\" alt=\"A Poke Delish bowl.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Poke Delish bowl. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the things that makes Poke Delish stand out are the house-made marinades. I opted for my salmon in their specialty Johnny Yaki sauce, a sort of sweet and mildly spicy Teriyaki sauce, and got my tuna in the shoyu sauce. Letting the fish marinade definitely allows more flavor to soak in and gives the bowl more oomph. Toppings are unlimited and can weigh down the bowl, which probably isn't worth it, since you want to be able to taste what it's really all about: the fish. The only downside was, by the end, I still had rice left, but nothing to go with it.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://pokedelish.com/\" target=\"_blank\" rel=\"noopener\">Poke Delish\u003c/a>\u003c/strong>\u003cbr>\n2175 Market St.\u003cbr>\nSan Francisco, CA 94114 [\u003ca href=\"https://goo.gl/P6jT35\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (628) 777-6772\u003cbr>\nHours: Mon-Thu, 11:30am-8:30pm; Fri, Sat, 11:30am-9:30pm; Sun, 12-8pm\u003cbr>\nPrice: $$ ($12.95)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pokedelish/\" target=\"_blank\" rel=\"noopener\">Poke Delish\u003c/a>\u003c/p>\n\u003ch2>Blue Hawaii Acai Cafe\u003c/h2>\n\u003cfigure id=\"attachment_124523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143224.jpg\">\u003cimg class=\"size-full wp-image-124523\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143224.jpg\" alt=\"Blue Hawaii's poke bowl\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Hawaii's poke bowl \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the debate over Hawaiian-style poke, Blue Hawaii Acai Cafe lands in the more traditionalist camp. Owner Ken Weller opened this spot on Davis Street, on the first floor of the Embarcadero Center, in 2010 after opening another shop in Honolulu. He does acai bowls (another Hawaii classic), smoothies, and poke bowls out of the small cafe with surfboard shaped tables. But this is not your make-your-own poke bar. Poke bowls come in only one style: a small cardboard bowl with brown rice and topped with furikake, ginger, and kimchee. You simply pick if you want spicy, mild, garlic, or a combination.\u003c/p>\n\u003cfigure id=\"attachment_124521\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143557.jpg\">\u003cimg class=\"size-full wp-image-124521\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143557.jpg\" alt=\"Blue Hawaii Acai Cafe\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Hawaii Acai Cafe \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They start serving up poke at 11 a.m. one weekdays, and when I got there at 2:30 p.m. they had just run out (though they assured me they were hoping to start extending their service soon). The staff did find a little bit of poke left, not enough for a full bowl, but enough for me to have a small tasting. I opted for mild, but it was still fairly spicy. While the normal-sized servings are still small and some people may miss the variety of toppings, the focus here is 100% on the fish, which is seasoned and marinaded before it comes to you. Add double the poke for $5.75.\u003c/p>\n\u003cfigure id=\"attachment_124522\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143316.jpg\">\u003cimg class=\"size-full wp-image-124522\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143316.jpg\" alt=\"Blue Hawaii's poke bowl\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Hawaii's poke bowl \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.bluehawaiisf.com/\" target=\"_blank\" rel=\"noopener\">Blue Hawaii Acai Cafe\u003c/a>\u003c/strong>\u003cbr>\n2 Embarcadero Center\u003cbr>\nSan Francisco, CA 9411 [\u003ca href=\"https://goo.gl/56uLtB\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (415) 248-0011\u003cbr>\nHours: Mon-Thu, 8am-5pm; Fri, 8am-4pm; Sat, 10am-4pm; Sun, 12-4pm\u003cbr>\nPrice: $$ ($10.65 or $16.40 for a double portion)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BlueHawaiiSF/\" target=\"_blank\" rel=\"noopener\">Blue Hawaii SF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bluehawaiisf\" target=\"_blank\" rel=\"noopener\">@bluehawaiisf\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Looking for poke in San Francisco? Start with one of these five spots and you can't go wrong.","status":"publish","parent":0,"modified":1517441593,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":2196},"headData":{"title":"Five Poke Bowls to Try in San Francisco | KQED","description":"Looking for poke in San Francisco? Start with one of these five spots and you can't go wrong.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"124485 https://ww2.kqed.org/bayareabites/?p=124485","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/01/21/five-poke-bowls-to-try-in-san-francisco/","disqusTitle":"Five Poke Bowls to Try in San Francisco","path":"/bayareabites/124485/five-poke-bowls-to-try-in-san-francisco","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The first time I ever had poke was out of the deli case at a small grocery store on the Big Island of Hawaii. There weren't toppings or sides. It was simply a question of which of the three freshly caught marinaded fish options I wanted spooned into a small plastic deli bowl, paid for by the pound. And it was mind-blowingly delicious. In fact, everywhere I had poke in Hawaii had a distinct fresh flavor, hard to capture elsewhere. There the snack has a long history.\u003c/p>\n\u003cp>While there is much argument about when the word \"poke\" was first used and how the dish has developed over the years, Hawaiians have long been cutting up fresh fish, seasoning it with local ingredients (often seaweed, salt, and crushed nuts), and making a tasty sort of raw fish salad. It wasn't, however, until the last 40-50 years that poke as a dish really gained widespread popularity. \"Poke\" technically just means to cut cross-wise into pieces, but over the years the word has come to primarily refer to the sort of pieces of fresh, raw, seasoned fish we know.\u003c/p>\n\u003cp>As the dish has stormed through the trendy food world in the last few years, what exactly constitutes \"Hawaiian-style poke\" has also become hotly contested. In Hawaii, poke tends to be served as a pre-mixed marinade either eaten on its own or simply with a small side of rice and perhaps seaweed, crab meat, or kimchee. One of the most popular versions is a bowl of ahi shoyu poke (a mix of tuna, soy sauce, sesame oil, green onions, white onions, and chili pepper). Of course, there are regional poke varieties everywhere and a range of styles even in Hawaii, where the legendary chef Sam Choy also serves up fried poke. But here in the Bay Area, poke bowls have taken on a customizable aura, with customers choosing from a variety of bases, proteins, toppings, and sauces. It's not exactly the same, but it's not exactly different either.\u003c/p>\n\u003cp>If you're looking for poke bowls in San Francisco, here are five places to start with — though there are a constantly growing number of options. If we missed your favorite, let us know in the comments.\u003c/p>\n\u003ch2>Our Poke Place\u003c/h2>\n\u003cfigure id=\"attachment_124500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180110_132023-e1516473172881.jpg\">\u003cimg class=\"size-full wp-image-124500\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180110_132023-e1516473172881.jpg\" alt=\"Our Poke Place\" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Our Poke Place \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If make-your-own assembly-line-style poke bowls are the San Francisco version of the dish, then Our Poke Place (abbreviated O.P.P.) takes that up a level with its array of topping choices and its California touches. Go down the counter line and pick your poke bowl makings from the array of options. Along with the standard bases (brown rice, white rice, or salad), Our Poke Place has a sunomono base (a cucumber salad). And then add your fish or tofu, toppings, premium toppings, and sauces. It's the range of toppings and sauces that Our Poke Place is known for. That includes things like Inari (a type of rice ball), strawberries, or even a dusting of Flamin' Hot Cheetos. I, however, stuck with the standard poke bowl makings.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Jeannie Ho opened Our Poke Place in early-2017 in the Mission, next door to her parent's sushi restaurant, Tao Yin, which has since closed and reopened as Little Kite. The place is small and bright, with teal green counters and a dozen seats. Think of it as your neighborhood quick poke spot: small, clean, and fresh.\u003c/p>\n\u003cfigure id=\"attachment_124497\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ourpoke2.png\">\u003cimg class=\"size-full wp-image-124497\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/ourpoke2-e1516473220362.png\" alt=\"A make-your-own bowl at Our Poke Place.\" width=\"1920\" height=\"1296\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A make-your-own bowl at Our Poke Place. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>I made my own bowl, with a mix of my favorite poke combos: tuna, salmon, and their own \"traditional mix,\" and then added crab meat, masago, cucumber and onions on top. You can add your own seasonings and furikake at the counter. The portions were very generous and hard to finish, though the \"bowl\" comes in a large brown paper to-go container, which can get a bit unwieldy and soggy. The fish tasted fresh, though fairly bland; it was more of a blank slate to add sauces and toppings to. This is the place to go for a quick, healthy, inexpensive meal — and make it what you want.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://ourpokeplace.com/\" target=\"_blank\" rel=\"noopener\">Our Poke Place\u003c/a>\u003c/strong>\u003cbr>\n3515 20th St\u003cbr>\nSan Francisco, CA 94110 [\u003ca href=\"https://goo.gl/VvLDY8\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (415) 624-3029\u003cbr>\nHours: Daily, 11:15am-8pm\u003cbr>\nPrice: $ ($6-13)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/OurPokePlace\" target=\"_blank\" rel=\"noopener\">Our Poke Place\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/ourpokeplace/\" target=\"_blank\" rel=\"noopener\">@ourpokeplace\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ourpokeplace\" target=\"_blank\" rel=\"noopener\">@ourpokeplace\u003c/a>\u003c/p>\n\u003ch2>I'a Poke\u003c/h2>\n\u003cfigure id=\"attachment_124494\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180120_134710-e1516470596598.jpg\">\u003cimg class=\"size-full wp-image-124494\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180120_134710-e1516470596598.jpg\" alt=\"The Tango bowl at I'a Poke.\" width=\"1920\" height=\"2024\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tango bowl at I'a Poke. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Opened in April of 2016, I'a does poke bowls and sushi burritos — both with make-your-own options or their signature recipes. If you opt to make your own, the process is fairly standard: choose a white or brown rice or salad base, pick your fish, add toppings like seasoned seaweed, mango, radish sprouts or cucumbers, and then top with a sauce. If you order a large bowl (or burrito), then you also get unlimited toppings. Owner Raymond Chu has said he gets his salmon farmed from Canada, Norway and Scotland, and tuna fresh from Hawaii.\u003c/p>\n\u003cp>Though I went to the original I'a Poke in the Castro on Church Street, the sushi burrito and poke restaurant actually has two locations now, with a third scheduled to open on Fillmore later this year. The Church Street spot is primarily for take-out, with just a handful of counter seats, but is clean and modern-looking.\u003c/p>\n\u003cfigure id=\"attachment_124489\" class=\"wp-caption aligncenter\" style=\"max-width: 4032px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135215.jpg\">\u003cimg class=\"size-full wp-image-124489\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135215.jpg\" alt=\"I'a Poke's assembly line.\" width=\"4032\" height=\"3024\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215.jpg 4032w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135215-520x390.jpg 520w\" sizes=\"(max-width: 4032px) 100vw, 4032px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I'a Poke's assembly line. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_124487\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135634-e1516461892695.jpg\">\u003cimg class=\"size-full wp-image-124487\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135634-e1516461892695.jpg\" alt=\"I'a Poke\" width=\"1440\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135634-e1516461892695-520x693.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">I'a Poke \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To get the I'a flavor, I tried one of their signature poke bowls, the Tango bowl, which comes with tuna, shrimp, salmon, octopus, green onions, mango, cucumber, lemon, friend onions, and ponzu sauce. The staff behind the counter mixes everything together in a separate bowl, so that all your toppings and protein are fully combined and flavored with your chosen sauce before being poured on top of your base. It may not be as pretty that way, but it does guarantee a better distribution of flavor.\u003c/p>\n\u003cp>The Tango bowl was fruity and sweet, though the sauce was fairly light and not overwhelming. While I wasn't in love with the octopus, which was slightly tough, the salmon and tuna were both fresh and were complimented well by the onions, lemon, and mango. If I go back, I would consider building my own sintead to take advantage of the full spread, and I'd order some of their popular spam musubi on the side.\u003c/p>\n\u003cfigure id=\"attachment_124488\" class=\"wp-caption aligncenter\" style=\"max-width: 1440px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135509-e1516461871405.jpg\">\u003cimg class=\"size-full wp-image-124488\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_135509-e1516461871405.jpg\" alt=\"The Tango bowl at I'a.\" width=\"1440\" height=\"1920\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_135509-e1516461871405-520x693.jpg 520w\" sizes=\"(max-width: 1440px) 100vw, 1440px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Tango bowl at I'a. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fishfacepokebar.com/\" target=\"_blank\" rel=\"noopener\">Fish Face Poke Bar\u003c/a>\u003c/strong>\u003cbr>\n314 Church St.\u003cbr>\nSan Francisco, CA 94114 [\u003ca href=\"https://goo.gl/3MJJ6N\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (415) 829-8030\u003cbr>\nHours: Mon-Sat, 11:30am-8pm; Sun, 11:30am-7pm\u003cbr>\nPrice: $$ ($9.75-$14.55)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/iapoke/\" target=\"_blank\" rel=\"noopener\">I'a Poke\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/iapokesf/\" target=\"_blank\" rel=\"noopener\">@iapokesf\u003c/a>\u003c/p>\n\u003ch2>Amitis Deli and Cafe\u003c/h2>\n\u003cfigure id=\"attachment_124507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/deli-1-e1516553368117.png\">\u003cimg class=\"size-full wp-image-124507\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/deli-1-e1516553368117.png\" alt=\"The poke bowl at Amitis.\" width=\"1920\" height=\"1998\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The poke bowl at Amitis. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>This deli and cafe near the Panhandle might be the oddest place on our list, but tucked amid the corgi- and dog-themed decor are some fresh and popular sushi burritos and poke bowls. The cafe used to be a straight-forward sandwich and salad spot, but began serving poke bowls and sushi burritos in mid-2016. The choices are relatively simple — salmon, ahi tuna, spicy tuna, with sides like edamame, onion, and seaweed salad — but it's known for the quality of its ingredients, even sourcing its salmon from fresh catches. The only downside is they can run out of ingredients early in the day.\u003c/p>\n\u003cfigure id=\"attachment_124505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180111_155905-e1516476547894.jpg\">\u003cimg class=\"size-full wp-image-124505\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180111_155905-e1516476547894.jpg\" alt=\"Amitis Deli & Cafe\" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amitis Deli & Cafe \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As opposed to moving down a cafeteria line and picking out your bowl preferences, here you have to ask for an order form and check off what you want. Since you can't always see what looks good or is still available, the staff is ready to answer questions and make suggestions. Toppings and sauces are unlimited and you can either have two scoops of protein for $12 or three for $14. I opted for a classic poke bowl with the salmon and ahi tuna, seaweed salad, onion, cucumber, masago, avocado, and the unagi sauce (though, if you're looking for spice, the wasabi mayo is highly recommended).\u003c/p>\n\u003cp>Preparation takes longer than your typical make-your-own poke place, and the toppings (which they call \"sides\") are laid attractively on top of your base instead of all mixed together. I found everything very light and fresh, with surprisingly high-quality fish and very tender ahi tuna. Though the toppings aren't particularly unique, the seaweed salad complimented the rest of the bowl well, and really it's all about the fish here. The small bowl was a decent-sized snack, but not overwhelmingly filling. There are plenty of tables in the cafe to sit and enjoy your food, or pop a lid on the bowl and take it to go.\u003c/p>\n\u003cfigure id=\"attachment_124503\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180111_160336-e1516476532274.jpg\">\u003cimg class=\"size-full wp-image-124503\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180111_160336-e1516476532274.jpg\" alt=\"Poke bowl from Amitis.\" width=\"1920\" height=\"1440\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poke bowl from Amitis. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://amitiscafe117.wixsite.com/amitiscafe\" target=\"_blank\" rel=\"noopener\">Amitis Cafe\u003c/a>\u003c/strong>\u003cbr>\n800 Masonic Ave.\u003cbr>\nSan Francisco, CA 94117 [\u003ca href=\"https://goo.gl/wchdkZ\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (415) 563-2828\u003cbr>\nHours: Mon-Thu, 10:30am-6pm; Fri, Sat, 10:30am-3pm\u003cbr>\nPrice: $$ ($12-14)\u003c/p>\n\u003ch2>Poke Delish\u003c/h2>\n\u003cfigure id=\"attachment_124513\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish3.jpg\">\u003cimg class=\"size-full wp-image-124513\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish3.jpg\" alt=\"Poke Delish\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish3-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Poke Delish \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A word of warning: The food hall Myriad Market, which has been Poke Delish's home base since it opened in early 2016, is closing at the end of February. Until then, Poke Delish's owner Danny Eng is offering a 50% discount on your second bowl if you order two. The poke restaurant also has launched a food truck based out of \u003ca href=\"http://sparksocialsf.com/schedule\" target=\"_blank\" rel=\"noopener\">Spark Social\u003c/a>, and plans to open another location in Chinatown later this year. So you'll still be able to get your Delish poke.\u003c/p>\n\u003cfigure id=\"attachment_124516\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish.jpg\">\u003cimg class=\"size-full wp-image-124516\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish.jpg\" alt=\"The Poke Delish stand in Myriad Market.\" width=\"1920\" height=\"2301\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-160x192.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-800x959.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-768x920.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-1020x1222.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-1180x1414.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-960x1151.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-240x288.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-375x449.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish-520x623.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Poke Delish stand in Myriad Market. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Poke Delish was opened by brothers Danny and Johnny, who also own Seattle-based Tailgate Seafood. They've tried to maintain their fish standards with their poke endeavors, and have said they source the salmon from antibiotic-free fish farms in Norway and bring in seasonal specials, like tuna from Hawaii.\u003c/p>\n\u003cp>While Poke Delish was one of the earlier Bay Area spots to launch a customizable poke bowl, at this point the process will seem normal. Start with a base of rice (brown or white) or salad, pick salmon, tuna shrimp or tofu (which comes marinated), then add things like masago, pineapple, kimchi or crab salad, and top with your choice of seasonings, including furikake or macadamia nuts. The store also sells Hawaiian drinks, like cans of lychee juice and Lilikoi Passion.\u003c/p>\n\u003cfigure id=\"attachment_124514\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish2.jpg\">\u003cimg class=\"size-full wp-image-124514\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/delish2.jpg\" alt=\"A Poke Delish bowl.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/delish2-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A Poke Delish bowl. \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One of the things that makes Poke Delish stand out are the house-made marinades. I opted for my salmon in their specialty Johnny Yaki sauce, a sort of sweet and mildly spicy Teriyaki sauce, and got my tuna in the shoyu sauce. Letting the fish marinade definitely allows more flavor to soak in and gives the bowl more oomph. Toppings are unlimited and can weigh down the bowl, which probably isn't worth it, since you want to be able to taste what it's really all about: the fish. The only downside was, by the end, I still had rice left, but nothing to go with it.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://pokedelish.com/\" target=\"_blank\" rel=\"noopener\">Poke Delish\u003c/a>\u003c/strong>\u003cbr>\n2175 Market St.\u003cbr>\nSan Francisco, CA 94114 [\u003ca href=\"https://goo.gl/P6jT35\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (628) 777-6772\u003cbr>\nHours: Mon-Thu, 11:30am-8:30pm; Fri, Sat, 11:30am-9:30pm; Sun, 12-8pm\u003cbr>\nPrice: $$ ($12.95)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pokedelish/\" target=\"_blank\" rel=\"noopener\">Poke Delish\u003c/a>\u003c/p>\n\u003ch2>Blue Hawaii Acai Cafe\u003c/h2>\n\u003cfigure id=\"attachment_124523\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143224.jpg\">\u003cimg class=\"size-full wp-image-124523\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143224.jpg\" alt=\"Blue Hawaii's poke bowl\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143224-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Hawaii's poke bowl \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In the debate over Hawaiian-style poke, Blue Hawaii Acai Cafe lands in the more traditionalist camp. Owner Ken Weller opened this spot on Davis Street, on the first floor of the Embarcadero Center, in 2010 after opening another shop in Honolulu. He does acai bowls (another Hawaii classic), smoothies, and poke bowls out of the small cafe with surfboard shaped tables. But this is not your make-your-own poke bar. Poke bowls come in only one style: a small cardboard bowl with brown rice and topped with furikake, ginger, and kimchee. You simply pick if you want spicy, mild, garlic, or a combination.\u003c/p>\n\u003cfigure id=\"attachment_124521\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143557.jpg\">\u003cimg class=\"size-full wp-image-124521\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143557.jpg\" alt=\"Blue Hawaii Acai Cafe\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143557-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Hawaii Acai Cafe \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>They start serving up poke at 11 a.m. one weekdays, and when I got there at 2:30 p.m. they had just run out (though they assured me they were hoping to start extending their service soon). The staff did find a little bit of poke left, not enough for a full bowl, but enough for me to have a small tasting. I opted for mild, but it was still fairly spicy. While the normal-sized servings are still small and some people may miss the variety of toppings, the focus here is 100% on the fish, which is seasoned and marinaded before it comes to you. Add double the poke for $5.75.\u003c/p>\n\u003cfigure id=\"attachment_124522\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143316.jpg\">\u003cimg class=\"size-full wp-image-124522\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/01/20180116_143316.jpg\" alt=\"Blue Hawaii's poke bowl\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/01/20180116_143316-520x390.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Hawaii's poke bowl \u003ccite>(Kelly O'Mara)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.bluehawaiisf.com/\" target=\"_blank\" rel=\"noopener\">Blue Hawaii Acai Cafe\u003c/a>\u003c/strong>\u003cbr>\n2 Embarcadero Center\u003cbr>\nSan Francisco, CA 9411 [\u003ca href=\"https://goo.gl/56uLtB\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nTelephone: (415) 248-0011\u003cbr>\nHours: Mon-Thu, 8am-5pm; Fri, 8am-4pm; Sat, 10am-4pm; Sun, 12-4pm\u003cbr>\nPrice: $$ ($10.65 or $16.40 for a double portion)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BlueHawaiiSF/\" target=\"_blank\" rel=\"noopener\">Blue Hawaii SF\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/bluehawaiisf\" target=\"_blank\" rel=\"noopener\">@bluehawaiisf\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124485/five-poke-bowls-to-try-in-san-francisco","authors":["1459"],"categories":["bayareabites_109","bayareabites_13746","bayareabites_90","bayareabites_181"],"tags":["bayareabites_376","bayareabites_116","bayareabites_15529"],"featImg":"bayareabites_124498","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Consider-This-Podcast-Tile-703x703-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png","officialWebsiteLink":"http://freakonomics.com/","airtime":"SUN 1am-2am, SAT 3pm-4pm","meta":{"site":"radio","source":"WNYC"},"link":"/radio/program/freakonomics-radio","subscribe":{"npr":"https://rpb3r.app.goo.gl/4s8b","apple":"https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519","tuneIn":"https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/","rss":"https://feeds.feedburner.com/freakonomicsradio"}},"fresh-air":{"id":"fresh-air","title":"Fresh Air","info":"Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. 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