The cookbook’s cover. | Chris Rov Costa San Diego Seafood: Then & Now celebrates San Diego’s fishing community An upcoming cookbook available for pre-order right now shines a spotlight on San Diego’s seafood culture through stories representing the diverse communities that played an important role in San Diego’s fishing history and recipes from fishing families and restaurant chefs that highlight the sustainable seafood found in local waters. Titled San Diego Seafood: Then & Now, the book is the collaboration between various partners including California Sea Grant and NOAA Fisheries. With the production and design stages of the project completed, its stakeholders have launched a crowd-funding campaign to facilitate the next steps of publishing and printing. The group tells Eater that the aim is to have the book printed by Spring 2025 and that they plan on hosting events around the cookbook’s release, which could include a party at the Tuna Harbor Dockside Market. San Diego Seafood: Then & Now A recipe from Callie chef Travis Swikard. There’s a charitable component too: free copies of the cookbook will be gifted to institutional kitchens, including those at hospitals and schools in San Diego, and proceeds will be donated to the San Diego Fishermen’s Working Group, MAKE Projects, and the Indigenous Futures Institute, UC San Diego. San Diego Seafood: Then & Now Drew Deckman’s ceviche recipe. In addition to contributions from fishermen and fishmongers, San Diego Seafood: Then & Now’s collection of over 100 recipes includes some from prominent area chefs who have been champions of local sustainable seafood, from Natalie Sawyer (Ironside Fish & Oyster) and JoJo Ruiz (Serea) to Mitch Conniff (Mitch’s Seafood) and Davin Waite (Wrench & Rodent). Callie chef Travis Swikard shares a recipe for fish à la meunière that uses local halibut while Drew Deckman of 3131ThirtyOne by Deckman offers up a rockfish ceviche and Cori Pastificio Trattoria’s Accursio Lota puts a regional spin on a classic Sicilian pasta. San Diego Seafood: Then & Now A pasta recipe from Cori Pastificio’s Accursio Lota.