Last week, I was invited by a friend to attend a Cooking Class at Catalina Offshore Products. It’s a great fish market and I’ve actually toured the plant before and purchased fish out of their fish market.
And if you haven’t met Fishmonger Tommy Gomes… ?
You need to! He’s quite the character.
Here’s what the folks at Catalina Offshore have to say about him: “He is tirelessly passionate about seafood – a passion that landed him on the list of San Diego Magazine’s “50 People to Watch in 2011.” When he’s not on the clock, Tommy is committed to giving back to others. Among his involvements, Tommy oversees our nonprofit dining series, The Collaboration Kitchen. He also participates in children’s fishing and culinary programs and is an outspoken player in the Marine Life Protection Act Initiative.
In addition to working with some of the area’s best chefs, Tommy has served uni and swordfish marrow to Bizarre Foods’ Andrew Zimmern, owns a successful bait company, and is working with a well-known author on a book about his life”.
Between Tommy, Dan and the Guest Chef they brought in to teach the class, it was entertaining and we got to see first hand (up close and personal) many different kinds of fresh fish at Catalina Offshore Products. Everything we tasted was delightful! Great recipes!
Here’s their story:
Catalina Island
Nearly 40 years ago, Catalina Offshore Products owner Dave Rudie spent his days diving for sea urchins and seaweed in the kelp beds of Catalina Island. Back on the mainland, he and his family would spend nights processing the harvest in his garage. The following day they’d make fresh deliveries throughout the San Diego region.
California gold
Catalina Offshore Products has since grown steadily into one of the region’s premier seafood purveyors and one of the largest seafood import and export companies in California. Our California uni is world famous, having been featured by Bizarre Foods America as well as numerous local and national media outlets from Vogue to the LA Times. Many seafood fans consider our uni to be the best. And it’s no wonder – after hand-cracking them, we gently hand-scoop the delectable, golden uni out of each sea urchin we receive, processing and packaging it within 24 hours to ensure the highest freshness and quality.
Not only do they process and package fish, but they actually have a fish market you can stop into and get the best fish to take home and cook in your own kitchen.
How about this big one —> ?
Probably not, huh? Unless you’re feeling adventurous or having a big party! Right?
RIGHT CHEF!
I will say it’s fun to be around people with knowledge that enjoy what they do!
It’s nice that when you go to a cooking class, they have cameras.
So if you’re not in the first row? You can still catch all the action!
Picture this: you’re in the middle of their packing plant. You’ve got sneakers on and a heavy sweater, because they told you it can get cold.
But my friend, it wasn’t unbearably cold, like I expected. It was comfortable. And because they set the tone of family coming together to learn and cook together? People were easy to chat with and it was a really fun couple of hours.
Log onto their website to get tickets. And it’s good to know that all proceeds from ticket sales are donated to local nonprofits that benefit children. So eat well and have fun!
Happy Eating,
Chef Marian