In a nation where 90 percent of the seafood consumed is imported from foreign countries, Mitch’s Seafood in San Diego is rarity. The menu is mostly made up of a fish from local fishermen and, with the exception of clams and mussels, everything is wild-caught.

“We get as much from Southern California as we can; and then being right here on the border and having a personal experience with Baja California, I consider [fish from there] local, too,” Mitch Conniff, the owner, says.

On an October evening, the menu might feature big eye tuna, calamari, halibut, swordfish, and cabrilla from San Diego. Conniff usually sources from half a dozen fishermen in San Diego, many of whom are his close friends and relatives. White shrimp comes from Mazatlan in Mexico and gold spot bass hails from San Carlos in California. Spiny lobster caught in California—95 percent of which is typically exported to China—is on the menu as well.

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