Opah are a culinary rarity with seven distinct cuts ranging in texture, color and fat content. San Diego\u2019s chefs have been experimenting with opah and developing recipes to showcase the full culinary potential of this one-of-a-kind fish!<\/p>\n\n\n\n
The USDA\u2019s Dietary Guidelines for Americans<\/a> recommend eating at least eight ounces of seafood per week, or about two servings. Eating seafood provides you with lean protein, healthy omega-3 fats like EPA & DHA, vitamins D & B12, and minerals like iron, selenium, zinc and iodine. Seafood promotes brain development, heart health, and has been linked to lower risk of depression.<\/p>\n\n\n\n <\/p>\n\n\n\n California native Davin Waite began his career as a sushi chef at Ichiban in Santa Barbara under the instruction of Chef Hiro, a local legend and master of sushi as well as French and Italian cuisine. He honed his skills at San Diego\u2019s Caf\u00e9 Japengo before returning to his home city of Oceanside to co-found The Fish Joint. Today Waite is the owner of Wrench & Rodent Seabasstropub, a restaurant created in his own image: scrappy, irreverent and constantly pushing boundaries. It began as a pop-up but has become a destination for those who appreciate Waite\u2019s creative and delicious approach to minimizing waste and celebrating local and sustainably sourced products.<\/p>\n\n\n\n <\/p>\n\n\n\n With a well-traveled upbringing and degree anthropology, Michelle Allen brings to the kitchen a diverse perspective and zest for knowledge. After moving to San Diego in 2010 and completing culinary school, she landed her first kitchen job at Cucina Urbana as a line cook and advanced to head pasta maker. Three years at Ironside Fish & Oyster revealed her aptitude for whole fish butchery, leading the restaurant\u2019s management group to hire her in 2017 as lead butcher for its steakhouse, Born & Raised. She still holds the position today and is currently learning the art of charcuterie.<\/p>\n\n\n\n <\/p>\n\n\n\n A graduate of the Los Angeles Culinary Academy, Paul Arias\u2019 resume spans France and both U.S. coasts. He landed in San Diego to work at Royale Brasserie and went on to open both A.R. Valentien and The Grill at The Lodge at Torrey Pines alongside his chef mentor, Jeff Jackson. After several years at The Lodge he moved to New England where he opened two seafood restaurants. Now at the helm of The Fishery in San Diego since 2008, his market-driven culinary approach is highlighted by his passion for sustainable seafood and using only the freshest seasonal ingredients.<\/p>\n\n\n\n <\/p>\n\n\n\n Karen Barnett left behind a career in construction management to open her first bar and restaurant, Small Bar, in 2009. For nearly eight years following, she honed her skills while owning and managing multiple bars and a brewpub. By embracing every aspect from venue construction and operations to cooking, she has solidified her place as a respected and admired member of the California beer scene. In 2013 Small Bar was listed as one of Draft Magazine\u2019s \u201cTop 100 Bars in America\u201d and in 2018, won Reader\u2019s Pick for Best Beer Selection in San Diego Magazine. It continues to be a San Diego staple for quality draughts, inventive cocktails and excellent food.<\/p>\n\n\n\n <\/p>\n\n\n\n Hector Casanova is a self-taught chef who is continuously inspired by his customers to create new combinations for his menu. He started his catering business, Casanova Fish Tacos, in March of 2009 after being laid off from the Probation Department, and it has since grown into his passion. Hector spent three and a half years perfecting his fish taco batter and has been providing authentic Baja-style cuisine around San Diego County to critical acclaim.<\/p>\n\n\n\n <\/p>\n\n\n\n A San Diegan since second grade, Miguel Higuera has earned his stripes at some of the city\u2019s most beloved restaurants. After completing culinary school, he landed at Farm House Caf\u00e9 where he learned the basics of cooking in a real kitchen. He spent the next three years working at Nine-Ten, renowned for its California cuisine driven by seasonal produce and the freshest, regional ingredients available. In 2017, his culinary expertise enabled him to join the opening team of Born & Raised, where he started as a lead line cook and today is one of the steakhouse\u2019s sous chefs.<\/p>\n\n\n\n <\/p>\n\n\n\n A San Diego native, Steven Keifer\u2019s passion for food was inspired by the city\u2019s multicultural flavors. After serving in the U.S. Navy he attended culinary school and became a chef. Following a successful 25 years in the hotel and restaurant industry, he landed at Father Joe\u2019s Villages where he oversaw the preparation of more than a million meals and established a culinary education program. His commitment to helping others and running kitchens that embrace a teaching culture led him to Kitchens for Good where he presently serves as Executive Chef and General Manager.<\/p>\n\n\n\n <\/p>\n\n\n\n San Diego native Tom Logsdon discovered his love of cooking at a young age, having worked in kitchens of many locally owned small restaurants. In 2012 he ventured into ownership with his guerrilla food delivery service, Doods Foods, followed by a brick and mortar partnership with The Tin Can Alehouse. In 2015 he took the reins and rebranded the small venue as The Balboa Bar and Grill, a neighborhood gem known for its burgers. In 2019 he partnered with Pizzeria Luigi on Sister Rays, a no-frills watering hole centered around chili, hot dogs and burgers. Most recently Logsdon expanded The Balboa Bar and Grill with a second location in his hometown of Chula Vista.<\/p>\n\n\n\n <\/p>\n\n\n\n A San Diego transplant by way of San Francisco, Christina is a personal chef and food educator rooted in supporting local farms and California growers at every meal served. A graduate of the University of California, Davis, in the area of Food Science, Ng has worked in various arenas of the food service industry including grocery, catering, hospitality, and corporate kitchen positions, and today she draws on all of those experiences to drive her events and classes across San Diego County.<\/p>\n\n\n\n <\/p>\n\n\n\n Self-taught and known for his modern takes on classic dishes and supporting local farmers, fishermen and artisans, Miguel Valdez is the Consulting Executive Chef for Liberty Call Distilling. Raised in the barrio amid gang violence, his life might have taken a different path. Prior to Liberty Call, he was Executive Chef of The Red Door Restaurant & Wine Bar, where he started as a dishwasher. In 2013 the National Restaurant Association celebrated his culinary ambition with a Faces of Diversity Award \u2014 an accolade bestowed upon only three chefs nationwide.<\/p>\n\n\n\nMeet the Chefs<\/h2>\n\n\n\n
Davin Waite, Wrench & Rodent Seabasstropub<\/h2>\n\n\n\n
Davin\u2019s opah recipes:<\/strong><\/h6>\n\n\n\n
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Michelle Allen, Born & Raised<\/h2>\n\n\n\n
Michelle\u2019s opah recipes:<\/strong><\/h6>\n\n\n\n
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Paul Arias, The Fishery<\/h2>\n\n\n\n
Paul\u2019s opah recipes:<\/strong><\/h6>\n\n\n\n
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Karen Barnett, Small Bar<\/h2>\n\n\n\n
Karen\u2019s opah recipes:<\/strong><\/h6>\n\n\n\n
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Hector Casanova, Casanova Fish Tacos<\/h2>\n\n\n\n
Hector\u2019s opah recipes:<\/strong><\/h6>\n\n\n\n
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Miguel Herrera, Born & Raised<\/h2>\n\n\n\n
Miguel\u2019s opah recipes:<\/strong><\/h6>\n\n\n\n
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Steven Keifer, Kitchens for Good<\/h2>\n\n\n\n
Steven\u2019s opah recipes:<\/strong><\/h6>\n\n\n\n
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Tom Logsdon, The Balboa <\/h2>\n\n\n\n
Tom\u2019s opah recipes:<\/strong><\/h6>\n\n\n\n
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Christina Ng, Chinitas Pies<\/h2>\n\n\n\n
Christina\u2019s opah recipes:<\/strong><\/h6>\n\n\n\n
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Miguel Valdez, Liberty Call Distilling<\/h2>\n\n\n\n
Miguel\u2019s opah recipes:<\/strong><\/h6>\n\n\n\n