San Diego Bay Seafood Consumption
Why do people harvest local seafood despite known health risks?
This project contributes to our knowledge of the risks associated with self-harvested seafood in San Diego Bay by looking closely at the bay's food resources (shellfish and finfish) and the people who harvest them. Our work leverages recent and continuing consumption and contamination studies, and focuses on the following objectives:
- What shellfish are available in the bay? Determine the types and abundances of publicly accessible shellfish and their biological and chemical contaminant risks.
- Who harvests seafood from the bay, and why? Determine who is harvesting seafood from the bay (including demographics and use patterns), and why (cultural, economic, and health-related factors).
- How can we better manage the bay's resources? Collaboratively develop ecologically- and culturally-based seafood consumption information to inform harvest and consumption decisions, and contribute to broadening stakeholder discussions about the future of San Diego Bay.
Physis Environmental Lab
San Diego Regional Water Quality Control Board
Ocean Discovery Institute
Dimitri Deheyn at UC San Diego Scripps Institution of Oceanography
Michael Baker at UC San Diego School of Medicine
- California Seafood Profiles
- Aquaculture in California
Discover California Commercial Fisheries
- Harmful algal blooms and wild-caught seafood in California
- California Commercial Fishing Apprenticeship Program
- Fishermen's Markets in California
- Project Description
- Resilient Seafood Systems
- Seaweed Aquaculture
- Coastal Hazards & Resilience
- Marine Protected Areas
- Red Tides in California
- King Tides
- Rip current safety
- FAQ: California’s Marine Heatwaves
- FAQ: Droughts & California’s Coastal Regions
- Estuaries: Connecting Land to Ocean
- Street Trash Monitoring Protocols and Educational Curriculum
- Safely Viewing Marine Mammals
- Grunion: bridging land and sea
- Delta Smelt
- Recursos en Español