Aidan Owens, the 29-year-old culinary director at Herb & Sea, buys his seafood straight from the fishermen who catch it.

Local fishermen Ryan Sebo and Joe Daly text Owens photos of fresh catches while still on the boat, offering him first pick. The Encinitas restaurant at 131 W D St. goes through about 2,000 pounds of seafood per week, according to a San Diego Magazine profile of Owens written by Nicolle Monico and published Friday, Sept. 11.

"Why would we outsource when it's all here?" Owens told the magazine.

Owens grew up on a farm in Byron Bay, Australia. He started building direct supplier relationships after approaching a fisherman at San Diego's Tuna Harbor Dockside Market. He now serves as culinary director of both Herb & Sea and its sister restaurant Herb & Wood, according to the restaurant's website.

His philosophy extends to waste. Owens' kitchen turns tuna scraps into 'nduja, a spreadable salami. Apples going bad become apple ponzu. Lemons become marmalade, which the magazine noted ends up on the restaurant's pizza.

He also works to make unfamiliar seafood approachable, listing "whelk" instead of "snail" and "skate" instead of "stingray throat" on the menu.

Owens also competed on Food Network's Chopped Castaways, a survival-style cooking competition hosted by Ted Allen, according to Ranch & Coast Magazine. The season finale aired June 30.

Reservations are available through the restaurant's website at herbandsea.com.