Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

H & H Fresh Fish

Hans Haveman and his wife, Heidi Rhodes, are the two H’s of this Santa Cruz, California–based purveyor of local, sustainable, and (as the name makes clear) fresh seafood. Specializing in local Monterey Bay catches such as sablefish (black cod), Dungeness crab, and California halibut, Hans and Heidi also source sustainably fished Alaskan salmon and exotic varieties such as sashimi-grade ahi (yellowfin tuna) and ono, and even meticulously farmed fish such as oysters and sturgeon.
A former commercial salmon fisherman who has been in and around fishing since he was a kid, Hans kick-started his own business when the salmon catches began to dwindle. Diversifying, and often working with small-scale fishermen (“Guys I went to elementary school with,” he says), the H & H team began to take its catch to farmers’ markets (now numbering 18 in California), started a CSS (Community Supported Seafood) subscription program, and remain an active supporter of the local fishing community.
For Hans, a life that didn’t involve fishing is unthinkable. Says Hans, “The ocean is in my blood. When I get too far from it my gills start to dry up.”

  • Moveable Feast

    Secret Sea Cove, Bay Area, CA (107)

    In episode 7, we visit Outstanding in the Field, a “restaurant without walls,” that brings the dinner table to the source—farms, gardens, mountaintops, ranches, and even sea coves.

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.