Solar panels atop Catalina Offshore Products’ fresh seafood
Facility Runs On Solar
Did you know that Catalina
Offshore Products runs almost completely on solar power? Walk into our fresh seafood
facility and there’s nearly an acre of panels above your head quietly powering
coolers, offices and the lights. They were installed in 2009 to keep in
line with our emphasis on sustainability.
“Solar power is good for the environment and our business,”
says our CEO Dave Rudie. “It’s also an investment that protects sea urchins,
one of our most valuable products. Carbon dioxide
pollution is affecting the pH of the ocean and urchins are damaged by highly
acidic waters, so as CO2 increases in the ocean, sea urchins may experience
problems. By switching to solar we are producing much less carbon dioxide.”
Solar is just one of
many ways Catalina maintains its commitment to becoming more sustainable.
We recently partnered with Seafood for the Future.
We turn waste from byproducts or processing sea urchins
into recreational fishing bait called Uni Butter®
and Uni Goop®. We
also promote the idea of using the whole fish. Often we talk to our customers about
the different ways to cook a whole fish, as well as about lesser-known edibles
such as fish collars which are typically full of succulent meat. Another part
of the fish that is edible is the bone marrow in swordfish. San Diego-based chefs Miguel Valdez of 100
Wines and George Morris of Beaumont’s
are fans of swordfish marrow. So is Travel Channel’s Andrew Zimmern, who was
introduced to it by our resident fishmonger Tommy Gomes while filming the San
Diego episode of Bizarre
Foods America. If you haven’t had it before, just think of the soft,
gelatinous texture of beef bone marrow but with fresh ocean flavor!
Bizarre Foods host Andrew Zimmern fascinated by swordfish