Go Fish: How to Fish With Local Chefs + A Little More Japan Relief
Ladles and JellySpoonsSan Pedro harbor
Want to go fishing? Want to go fishing with some Los Angeles chefs? Want some of the money you shell out for the ticket to go to Japan relief? Okay, then keep reading. Lucy Lean (formerly of edible Los Angeles, currently of the blog Ladles and JellySpoons, and author of the forthcoming cookbook Made In America: Our Best Chefs Reinvent Comfort Food) is organizing another chefs-and-the-rest-of-us fishing trip out of San Pedro harbor on Sunday, June 5th.
Who's coming so far: Michael Cimarusti and Donato Poto (Providence), Alain Giraud (Maison Giraud), Andrea Cavaliere (Cecconi's), Brian Moyers (BLT) and Dave Dahni (Grilled Cheese Truck). The boat leaves at 6:30 a.m., which means you need to get there by 6 a.m. at the latest. Tickets are $100. To purchase them and for further information, go to Lean's blog. On which she describes the following happy enticement:
Michael Cimarusti has been to Japan twice in the last couple of years and is going to show us the Japanese technique of IKE JIME - the spinal cord and main blood vessels are severed at the head and tail, a long needle is pushed down the spinal cord, and the fish is placed in ice water to bleed out... enough said!
As with past trips, the chefs will bring snacks (snacks! made by these guys!) and share recipes. There will also be a prize for the biggest fish caught. Yeah, yeah, Cimarusti will probably win it. Just warning you.
Disclaimer and PSA: This writer has been on one of these trips before. This writer remembers how early you have to get up and how much you need sunscreen. And water and a hat that doesn't blow off and a camera -- dolphins, etc. -- and Dramamine. This writer did not catch any fish, although that shouldn't surprise anybody.
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