The West's best seafood

Our guide to healthy, sustainable choices from the West's amazing bounty

Simple ways to serve seafood

'Deadliest Catch' captain Keith Colburn, chef Alice Waters, and surf champion Kelly Slater on healthy seafood and simple ways to love it

Platon/Chez Panisse

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Chef Alice Waters

Founder-owner of Chez Panisse restaurant in Berkeley, CA:

"As fishing worldwide has become more industrialized, it is very important to buy from local sustainable fisheries. I happen to love the sardines that come from Monterey Bay.

"At Chez Panisse, we like to fillet them, cure them lightly with salt, and marinate them with garlic, lemon, herbs, and good olive oil. They are delicious served slightly warmed on garlicky grilled toast."