Meet Our Fishmonger
A native San Diegan whose Portuguese family settled here in 1892, Tommy Gomes comes from a long line of professional fishermen. His experience working tuna fleets going in and out of San Diego has given him deep knowledge of the industry and he’s become a leading voice in seafood education.
He is tirelessly passionate about seafood – a passion that landed him on the list of San Diego Magazine’s “50 People to Watch in 2011.” When he’s not on the clock, Tommy is committed to giving back to others. Among his involvements, Tommy oversees our nonprofit dining series, Collaboration Kitchen; participates in children’s fishing and culinary programs; and is an outspoken player in the Marine Life Protection Act initiatives.
In addition to working with some of the area’s best chefs, Tommy has served uni and swordfish marrow to Bizarre Foods’ Andrew Zimmern, owns a successful bait company, and is working with a well-known author on a book about his life.
In 2003, Tommy started working at Catalina Offshore Products as a fish filleter. Today, if you catch our fishmonger in a quiet moment at the fish market, he’ll happily share recipes, best cooking practices and fill you with facts about fish.