Gifts From The Sea

Gifts From The Sea. SLO Coast Byway. , A Fishing Village , Some Americans eat about 20 pounds of seafood a year. Throughout the 1900s, more fishing boats took to the sea and fishing technology grew ever more lethal to keep up with growing demand., In some places, so much was taken that fisheries crashed because the remaining fish or shellfish were unable to replenish their populations. , Along with the diminished environment, fishermen were thrown out of work., In the United States today, seafood is wild-caught and farm-raised under strict regulations that work to keep the environment healthy, fish populations thriving, and our seafood industry on the job. , Local Wild , Captain Mark Tognazzini, at right on the Bonnie Marietta with his son Marc, has adapted to changes in the fishing industry through hard work, education and business diversification. , Captain Tognazzini might spend days at sea, fishing for salmon or transporting research crews, while his wife Bonnie and son Marc operate two restaurants and a fish market on the north end of the Embarcadero. They buy from other fishermen as well, selling direct from the docks and to other restaurants. , Marc Tognazzini, who first went to sea at six months old, has a masters degree in Marine Sciences from Cal Poly University and speaks fluent Spanish with many of their restaurant staff., (caption:), Morro Bay's harbor mouth is a narrow opening between Morro Rock and the sandspit. It's known for erratic winds and surging tides, and is considered by US Coast Guard officials to be one of the most dangerous harbors in the nation., Yet nearly every day, fishermen and women pass through the harbor mouth into Estero Bay and on to the open ocean - often alone and for days at a time.