On this episode of our podcast, Scene in San Diego Featuring Eater, we dive deep into an industry synonymous with San Diego’s waterfront culture: the fishing industry. How are local fishermen weathering the pandemic storm? Instead of going at it solo, they’re choosing to work together.

Ever since the coronavirus pandemic reached San Diego County in mid-March, the shutdowns and restrictions for local restaurants have heavily impacted business for local fishermen. How are they moving seafood these days? How are they staying afloat?

To talk fishing and the hospitality industry, we’re joined by two guests: Pete Halmay and Chef Phillip Esteban.

Halmay is the president of the nonprofit San Diego Fishermen’s Working Group and the director of San Diego’s beloved Tuna Harbor Dockside Market. On the podcast, Halmay talks about just how things have changed over the past six months for local fishermen – and how he’s determined to bring anglers together for the greater good.

Esteban – a National City native who’s made his rounds on “Chopped” on The Food Network – is part of the team behind Open Gym, a local group that runs Craft Meals Catering, a group focused on making a positive impact on the San Diego community through locally-sourced food.

Esteban has several local upcoming projects on the docket including White Rice, a Filipino rice bowl food stall in Liberty Public Market, Wordsmith, a culinary shop and bookstore, and WellFed, a Filipino restaurant in his hometown of National City.

In the middle of the pandemic madness, Halmay and Esteban have come up with a way to work together through a program called Fish to Families that helps local fishermen, the hospitality industry and San Diegans in need.

So, there will be no sinking here, despite the tough times – only swimming and making it work.

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The Scene in San Diego Feat. Eater Podcast is hosted by NBC 7’s Monica Garske and Eater San Diego’s Candice Woo, and produced by NBC 7’s Matthew Lewis.

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