“My favorite seafood dish is a miso-marinated black cod that I broil and pair with steamed vegetables and rice.” Sounds delicious and easy enough. The Commercial Fishermen of Santa Barbara have a cutting station at the end of the dock where you can get small and large fish filleted or cut into steaks at three and five bucks a pop.įor Rose, Pacific black cod is his go-to meal. “We provide recipe card options to guide new customers in our favorite directions.” For those intimidated to cut whole fish, you’re in luck.
California sea of roses how to#
Not sure how to prepare your seafood? Ocean Rose has got you covered. You’ll also find deckhand, Chase Brubaker ready to answer your questions as well. Alongside Rose is his brother Conner, who helps the family business when not at his day job. Come spring, Dungeness crab and local salmon are available, too. When you show up to the Ocean Rose tent, you’ll find varieties of short and long spine Pacific rockfish and black cod perfectly laid out on beds of ice and large holding tanks filled with live Pacific rock crab and giant spider crab. Later, Rose purchased a second boat, the F/V Taurus, which he fishes year-round. (King salmon is also known as “Chinook salmon,” and F/V is short for “fishing vessel”). He moved to Santa Barbara and bought his first boat, the F/V Prime Time, to troll for California King Salmon along the west coast. Yet five years ago, with the ink barely dried on his diploma from California Polytechnic State University, Rose decided to level up. Originally from Cayucos, Garrett Rose is a second-generation commercial fisherman who grew up fishing with his father, David Rose, a thirty-year commercial fisherman who catches salmon to this day. “Garrett’s the guy in the anchor hat,” Connor Rose said. He cracks a smile, then points beyond my shoulder. I walk to the end of the dock (also known as the Navy Pier), find the Ocean Rose tent, and ask the guy behind the table if fisherman Garrett Rose is around. It’s cold and foggy morning at the Santa Barbara Harbor, just after seven, and a line for the Fishermen’s Market is already cued up.
First published in Food + Home Magazine as Garrett Rose of Ocean Rose Fisheries: A Face Behind the Catch Winter 2022 Meet California Fisherman Garrett Rose
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