EP 104 How To Source & Consume Fish Sustainably with Chef’s Cody Requejo & Colin Whitbread
Chef Cody Requejo and Chef Colin Whitbread are focused on locally sourced fish and dry-aging techniques that set their sushi apart. As co-owners of FIISH in Culver City, they share a passion for sushi and a commitment to sourcing exclusively sustainable seafood.
Chef Cody Requejo is a passionate chef and experienced surfer with over three decades of culinary expertise. His love for sushi ignited in the mid-80s, and since then, he has honed his skills through various apprenticeships and prestigious positions, excelling in fast-paced, high-volume environments.
Chef Colin Whitbread is a sushi chef, surfer, and artist with a passion for the ocean. He has operated an ethically sourced sustainable sushi business for over 15 years, catering to high-profile clients, including Dr. Phil, Jessica Alba, and Magic Johnson.
Together, they create an exceptional culinary experience at the restaurant and private events that showcases their expertise and dedication to environmental responsibility.
We discuss
- How to buy fish and where to buy fish
- What to look for when buying salmon
- Sustainable fish varieties we should be buying
- How our fish gets to restaurants
- What we should know about farmed fish
- What we should know about ordering sushi
- Are cheap poke bowls healthy and safe to eat?
Eat at FIISH in Los Angeles, California and follow on Instagram at @fiish.food
Learn more about Chef Cody Requejo at @codyrequejo
Learn more about Chef Colin Whitbread at @colin_whitbread_
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