Pacific to plate: How the catch of the day ends up at high-end seafood restaurants

The California fishing industry faces challenges with retiring captains and declining local seafood availability, prompting fishermen and restaurants to embrace the 'catch of the day' model. At Wrench and Rodent Seabasstropub in Oceanside, chef Davin Waite uses ultra-fresh mackerel and yellowtail sourced directly from San Diego fisherman Shane Volberding, who delivers the same day his fish are caught using sustainable practices like ikejime and dry-aging techniques.