Monterey: A deep dive into epicenter of seafood sustainability
Today, thanks to the Monterey Bay Aquarium and Seafood Watch, celebrity chefs trumpet its importance on TV and more than 1 million sustainable seafood guide smartphone apps have been downloaded, with several more million wallet guide cards in circulation (www.seafoodwatch.org).
Current exhibits range from the mind-blowing “Tentacles” and its camouflaging, suction-cupping and big-eyed octopuses (and cousins) to the endangered bluefin tuna, hammerheads and sunfish in “The Deep Sea.”
Ed “Doc” Ricketts, marine biologist and one of the first eco-conscious fishermen, was the close friend and muse of sorts for Monterey County author and Nobel laureate John Steinbeck.
Ricketts inspired the central figure in “Cannery Row,” who cased the area’s tide pools gathering specimens for research and measurement.
Rickett’s colorful lab is housed in a drab building that’s barely noticed from the street — even though it’s one of the most famous spots in Monterey Peninsula history.
Created by Carmel sculptor Steven Whyte, it depicts the author sitting atop a rock with friend and marine biologist Ricketts toward its base, along with Chinese fishermen and tourism pioneers Ted Balestreri, George Zarounian, Harry Davidian and Bert Cutino.
At the relatively new Intercontinental Hotel, Coastal Commission-required public walkways allow on-top-of-the-water views across Monterey Bay, with Seaside and Santa Cruz in the distance and whales often frolicking in between.
In Pacific Grove, home of the country’s first marine sanctuary, Passionfish remains the gold standard for sustainability, so much so that owners Cindy and Ted Walter lead talks on how to shop and prep quality seafood.
Highlights from their menus include smoked trout ceviche tostaditas with cashew pesto, albacore tuna tartare with jicama and spicy orange-cilantro vinaigrette, sea scallops in tomato-truffle butter, and chile-marinated shrimp. 701 Lighthouse Ave., Pacific Grove.
Line-catching adventures range from seasonally sensitive pursuit of albacore tuna (roughly July to October), chinook and king salmon (April through September) and rockfish (spring until end of the year) down at Point Sur along the Big Sur coast. 7881 Sandholdt Road, Moss Landing.
Robbie Torrise of Robbie’s Ocean Fresh Seafood has built a reputation among local chefs for his ability to procure the freshest responsibly harvested oysters, salmon and tuna, among other seafood.
If you want to check out fishing boats and all the sights, sounds and smells that come with it, Torrise recommends Municipal Wharf Two, a few blocks away from Cannery Row.