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Wrench and Rodent Seabasstropub

Coverage of Wrench and Rodent Seabasstropub in the Nexus archive.

Earliest in view: Jun 30 · 12:00 UTCMost recent: Jun 30 · 12:00 UTC
Co-mentioned in this coverage
Davin Waiteperson1Shane Volberdingperson1Ajitopic1Pacific mackereltopic1ikejimetopic1yellowtailtopic1San Diegoplace1
Recent coverage
  • BUSINESSJun 30 · 12:00 UTCCALMATTERS
    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.