North County’s Chef/Wizard Davin Waite of Wrench & Rodent Seabasstropub transformed a single dry-aged, Oceanside-caught, California sheephead into nine incredible creations— including delicate nigiri, sashimi, crudo, to seared collars, battered ribs, and crispy fin and fish skin “chips” and “chicharrones.”
Thank you for treating us to this dreamlike vision of zero-waste local seafood. Respect for the catch - it’s a revolution that we hope will catch on.
