Eater
Five days. That’s how long it takes to make the popular house-smoked mackerel toast at Mabel’s Gone Fishing. The process starts when fresh seafood from local fishermen is delivered to the San Diego restaurant. From there, the fish is cleaned, cured, smoked, and marinated over the week.
Dedicated to serving seasonal seafood, Mabel’s Gone Fishing has become a destination restaurant, achieving Michelin Bib Gourmand status and making it on Eater’s 2022 Best New Restaurant list.
For more food and restaurant news, sign up for our newsletters:
Credits:
Producer: Daniel Geneen
Directors: Daniel Geneen, Murilo Ferreira
Camera: Murilo Ferreira, Jay Simms
Editor: Lucy Morales Carlisle
Executive Producer: Stephen Pelletteri
Director of Production: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Audience Engagement: Frances Dumlao
———————————————————————————————————-
For more episodes of ‘The Experts’, click here:
Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.
Subscribe to our YouTube Channel now!
Portions look pretty small, other than that looks great.
Awesome video of a hard-working team. The attention to detail is what many of these basement-dwelling, cheeto-covered negative- nancies in the comments section don’t get here. Oh and stuff is expensive because everything (labor, shipping, fuel, rent, etc) in San Diego is expensive. Great spot.
I live in San Diego, I have to try this!!!!
You serve those shrimp unpeeled down here in the South East, you might as well close up shop. Of course, our shrimp are always wild caught. So there is that.
Pretentious fish on toast 😂 next thing it will be is smoked carrots on toast, taking up to 100 days to cure, dry age and be completely pretentious 😂