two pickled gingers + a wild-caught bluefin tuna.
some of it’s going straight on nigiri and some of its hanging out in our dry ager.
@lorenwaite13 @davinwaite @catalinaoffshoreproducts
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.
Shout out to Chef Loren! Happiest of birthdays. You truly do bring the magic🥂✨
🔥 Feast your eyes, indulge your cravings. 🔥 Follow Wrench & Rodent on Instagram for unapologetically bold bites, behind-the-scenes mischief, and the kind of food that makes you weak in the knees. You know you want to… 😘🍣 #FollowTheFlavor
