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In 2020, Scripps Institution of Oceanography’s Sea Grant launched fishing training aimed at bolstering the ranks of San Diego’s declining commercial fishing fleet.
Instead, the program revealed exactly how the industry became weak.
Once known as the tuna capital of the world and employing over 40,000 people, the fleet has dwindled to just 130 commercial fishermen.
It’s hard to get a foothold in the industry. Equipment and permits are expensive. It requires specialized skills that range from hauling traps and ropes, to fixing diesel engines and deciphering regulations.
The Scripps Fishing Apprenticeship aimed to bridge this gap with classroom training in the technical aspects of commercial fishing and 1,000 hours of on-the-water training. But only half a dozen people finished and stayed fishing. Others tried and liked it, but couldn’t make a living.
Despite the obstacles, some people transitioned mid-career from desk jobs to work on fishing decks, trading white-collar positions for jobs that required them to get up before dawn, scrape shells and gut fish. They say they wouldn’t come back.
CalMatters tracked down fishing apprentices, captains, mentors and more for our story. Over the course of several months, we interviewed fishermen, watched them sell their fish at the Tuna Harbor Dockside Market and supplies fish to restaurants. Photographer Adriana Heldiz spent a day at sea with fisherman Shane Volberding as he pulled yellowtail, mackerel and other fish from the sea off La Jolla.
Our reports show the obstacles holding back local operations: Inconsistent pay; complex regulations that leave fishermen uncertain whether a fishery they invest in will remain open; competition with imported seafood from less regulated fisheries; and lack of coordination in the fishing community.
But it also reveals the passion San Diego fishermen bring to their craft, their dedication to supporting regional food supply and restaurants, and the importance of ensuring that locally caught seafood stays on San Diego tables.
