As the tides shift and the sun warms our coastlines, it can only mean one thing — fishing season has arrived on the Diegan Coastal Sage waters. It's a time that brings excitement to anglers, chefs, and seafood lovers alike. Whether you're out on the boat with rod and reel or cheering from the shoreline, there's an undeniable buzz in the air — the season of the catch is officially on.
And what happens when the first fish hits the dock? We gather. We celebrate. We sharpen our knives.
When friends catch, we honor the fish by helping them butcher it right — with care, precision, and tradition. This is more than just food prep; it's a ritual. It's a return to the ocean-to-table spirit that defines our coastal lifestyle.
Recently, we had the chance to witness Chef Aaron Bishop in action — a true artisan of fish butchery. In a casual backyard demo turned masterclass, he showcased how to quickly and efficiently butcher a freshly caught yellowtail, sharing pro tips with fellow chefs and home cooks. His hands moved with confidence and respect for the fish — a reminder that butchering is both craft and culture.
Whether you're fishing, cooking, or simply enjoying the fruits of the ocean, this season is about more than just seafood. It's about community, connection, and celebrating the natural bounty of our coast.
Stay tuned — we'll share more stories, recipes, and techniques as the season unfolds.
Tight lines & sharp knives. 🌊🐟🍴
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