Santa Barbara Saturday Fishermen's Market
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Santa Barbara Saturday Fishermen’s Market
Vendor Application
Any vendor selling seafood from vessel or pier in the harbor on Saturday mornings must first
submit an application and have it approved by the Market Board of Directors.
To submit an application:
1. Please read the entire document
2. Sign the bottom of the second page of the Bylaws
3. Fill in the 2 page application
4. Join CFSB (see cfsb.info/join) if not already a current member
5. Submit the signed bylaw page and the 2 page application to CFSB. If filled out by hand,
scan (or take a photo of) each printed page. Your options are to email them as an
attachment to accounts@cfsb.info OR text them to Kim Selkoe at 805-259-7476Santa Barbara Saturday Fishermen’s Market
Mission Statement
Having a Saturday Market adds value in multiple ways to both the Santa Barbara fishing
community and the public that are complementary to more traditional seafood supply chains and
consumer outlets.
1. Consumer Access: Provide a regionally unique venue for the public to access a diversity of
seafood harvested by Central California fishermen at great prices from a trustworthy and
transparent source.
2. Relationships: Provide an opportunity to educate the public about fisheries and cooking with
seafood, and for the public to interact with members of our local fishing fleet.
3. Diversified Markets: The market provides members of our fishing community an
opportunity to access an alternative market and build a brand around their business.
Our market structure is intended to meet these multiple goals for the following ultimate benefits:
• Enhancing public support and value for our fisheries, fishermen, and a thriving working
waterfront in Santa Barbara
• Encouraging broader interest and greater demand for seafood that indirectly benefits all
supply chains.
The market’s brand should be associated with:
• High Quality
• Great Value
• Supporting the Local Fishing Community
• A Trusted Source
• Learning about fisheries, cooking and seafood
• Trying New Products
• Healthy, Sustainable and Environmentally-friendly Food
Our current aims are to achieve increased participation from the public and increased diversity of
products to ensure the market is robust into the future. However we also aim to avoid undue
ambiguity about market scope and undue potential for conflict, confusion and fraud. We will
continue to revise these documents as insights accumulate on how to better meet these multiple
aims.
Commercial Fishermen of Santa BarbaraSanta Barbara Saturday Fishermen’s Market
Board of Directors
The Saturday Fisherman’s Market will be overseen by a Board of directors consisting of
representatives of current vendors (6 seats) and one representative from CFSB.
New directors will be elected to the board by a majority vote of current Market vendors,
excluding the candidate’s own vote. Board Members must be re-elected every 2 years, and may
step down at any time.
Board of Directors (Voted March 2020)
Board Member Alternate
1. Ron Evon Harry Liquornik
2. Paul Teall
3. Joe Garrigan Melissa Mahan
4. Garrett Rose
5. Mike (JJ) Johnson
6. Doug Bush
CFSB. Chris Voss
A 2/3 vote is required to amend bylaws and to accept new entrants to the market. A quorum is 4
individuals. Voting and board discussions may be conducted by electronic written
communications.
The board will convene twice yearly at a minimum. A board meeting can be convened at any
time via request of a board member.
Guidelines about enforcement:
I. Any concerns about vendors adhering to bylaws or concerns about the market performance or
structure will be addressed by convening the board or by electronic communications cc’ing the
whole board.
II. In the case that the board is alerted (by anyone) that a vendor is not adhering to bylaws, the
vendor will be contacted in writing/email by a member of the board to address stated concerns.
III. If after that communication, a second violation of bylaws is reported, any board member can call
a board meeting and propose a majority vote to exclude the vendor from the market for 1 year.
IV. Any vendor that is caught misrepresenting the source of a product for sale at the market will face
immediate expulsion from the market. Reinstatement only by majority vote of Board.
V. If it generally becomes problematic to determine fraud when vendors are selling other
fishermen’s catch or non-local products, we will revert to vendors selling just their own catch
and/or local products.
Commercial Fishermen of Santa BarbaraSanta Barbara Saturday Fishermen’s Market
Board Guidelines for Vendor Selection
To control the Market’s brand identity, an approval process will be used to select vendors. All
vendors must submit an application to the Market Board of Directors and have their application
approved by the Board before being able to participate in the Saturday Market.
The market’s character and scope is the result of the collective make up of vendors and the
breadth of seafood offered. Our goal is to encourage a wide diversity of products and vendors
while still maintaining a focus on supporting the local fishing community.
Our emphasis in choosing new vendors and approving new products is foremost to support
upstanding members of our local fishing community who want to market directly to the public.
A member of the Santa Barbara fishing community is loosely defined as someone who lands the
majority of their annual catch in the port of Santa Barbara, and their family members.
1. Supporting the local fishing community
Priority will be given to:
• Fishermen selling their own product
• Wild-caught finfish over farmed finfish
• Product sourced from the Santa Barbara region
• Individuals with good standing in the community, who bring a collaborative spirit and
cooperative attitude to the market
• Vendors with local experience and history of direct marketing
2. Supporting Product Diversity
Diversification not only benefits the consumer, but can also provide options for vendors needing
back up product during times of bad weather and seasonal closures. In such times, having
options reduces temptation to be misleading or fraudulent (e.g., purchase of store-bought fillets).
A. Selling products sourced outside Santa Barbara
To support a diversity of products for sale at the market, on a case-by-case basis the board will
consider approval of products directly tied to members of our fishing and mariculture
community, but that lack hyper-local origin, such as products that are:
• Landed in Santa Barbara but caught outside of our local waters
• Landed in nearby ports by Santa Barbara fishermen
• From mariculture operations elsewhere that are owned or operated by families of Santa
Barbara community members
• Fished by Santa Barbara fishermen in distant ports (e.g. Alaskan salmon)
Commercial Fishermen of Santa BarbaraSanta Barbara Saturday Fishermen’s Market
B. Selling product harvested from other fishermen
Similarly, we support the opportunity for vendors to sell up to 2 other fishermen’s catch
alongside their own, in order to encourage better volume and diversity of market offerings.
A product that falls under either of these above categories – it is not local or it is sourced from a
secondary fisherman - requires careful vetting and approval by the Market Board on a case-by-
case basis, and may be revoked if the same product suddenly becomes available from a local
source or another vendor bringing their own catch in.
Product in these categories is unlikely to be approved if it:
• does not add diversity to the current market offerings
• is difficult to vet and verify (e.g., records and receipts are missing)
• is likely to create consumer confusion
• is low quality
• is not carefully signed and labeled as to its origins and connections to the Santa Barbara
fishing community.
Commercial Fishermen of Santa BarbaraSanta Barbara Saturday Fishermen’s Market
Market Bylaws
A. Vendor and Product regulations
1. A maximum of 2 vendors may offer the same product for sale on any one Saturday.
2. Each booth will be given a designated location on the pier, decided by the Market Board. The Board
reserves the right to allocate that space to a different vendor if it is underutilizedrelative to the
scheduled plan submitted in the vendor application.
3. A vendor’s booth can be operated by an alternate attendant who is a family member or employee of
that fisherman, if the person normally assists in the production of the seafood by that fisherman and
the fisherman attends the booth at least once a month. This arrangement requires Market Board
approval. Care should be taken to follow CA Dept. of Fish and Wildlife (hereafter, CDFW) license
guidelines.
4. Subject to prior approval by the Market Board, a vendor may sell product caught by up to 2 other
fishermen or mariculturists when that species is not regularly offered at the market by a fishermen
selling his or her own catch. In this case, the vendor must provide a copy of commercial license and
contact information of the other fishermen or mariculturists upon request of an enforcement agency or
Market Board. Product must be landed under a receiver’s license before transfer to the vendor. A
copy of the landing receipt must be available for inspection by CDFW or the Market Board.
5. Fish may be sold over the rails of a boat docked near the market when easily and safely accessible to
the public (e.g., the Fish Float docks).
6. All booths must post the name(s) of the fisherman, vessel or farm and acceptable market name of all
products sold, in a clearly visible way for the patrons (e.g. on a whiteboard).
B. Processing
7. Gilling, gutting, scaling, steaking or filleting of fish can be done before or after the sale of the fish in
accordance with all CDFW and County Health Dept. regulations. Location and parties involved in
processing should be detailed on the Vendor Application and/or pre-approved by the Market Board.
8. Sea urchin can be cracked open before or after the sale. But the interior of the urchin may not be
touched or handled by the vendor. A booth canopy must be used when offering processed urchin.
Spoons must be provided to customers intending to consume the urchin at the market.
9. Oysters can be shucked before or after sale. But the meat and interior of the shell may not be touched
or handled by the vendor. A booth canopy must be used when offering shucked oysters. A valid
Health Dept. warning sign about the risks of oyster consumption must be clearly posted. All utensils
used must be sanitized or changed out every 2 hours or sooner.
10. Customers can take fish for further processing to the Santa Barbara Fish Market to be filleted or
further processed for a consistent, agreed upon price.
C. Health and Safety
11. All vendors on the pier must set up a booth that includes a table and, if required by County Health, a
canopy covering or roof over the displayed products for sale. Examples requiring a canopy include
any processed product and dead fish. Product displayed live is exempt.
12. All products sold shall be packed at the time of sale in a drip-proof, food grade bag or container of
sufficient strength to support the weight of the fish.
13. Booth surfaces should be kept clean and tidy. Efforts should be taken to minimize spillage of water
and ice onto the pier surface.
Commercial Fishermen of Santa BarbaraSanta Barbara Saturday Fishermen’s Market
14. Consumers are not allowed on vessels selling fish. All shore attachments, protrusions or equipment
that could injure a consumer or create a trip hazard shall be safely covered or removed.
15. Fish must be maintained at a temperature of 41 degrees Fahrenheit or below at all times, including
during storage. Refrigeration or embedding in ice are acceptable means of maintaining temperature.
16. Ice used for chilling of fish must be made from potable water and be protected from sources of
contamination.
17. Stored fish must be protected from all sources of contamination.
18. Scombrotoxic fish must receive special care in handling to prevent bacterial growth, spoilage, and
histamine production. Scombrotoxic fish include tuna, albacore, mahimahi, mackerel and others.
19. Discharge of fish scales, entrails and other debris into marina waters is prohibited.
20. Only approved, cleanable utensils may be used to clean fish. Utensils, processing areas, and storage
facilities such as holds must be maintained in a clean and sanitary condition.
21. Vessel owners or operators connected to the Market shall conform to all regulations and
requirements, including those of the CDFW, the local Harbor District or Port Commission, and the
County Department of Weights Measures. Vessel owners or operators must acquire all required
permits and licenses.
22. Vessel owners and operators must check with the local Environmental Health Department concerning
applicable permits, approvals and fees.
D. Market Operations
23. If the Market Board sees a clear need and votes to approve it, weekly market dues may be levied for
each vendor present, paid before 11am at the market. An itemized list of the expenses covered by
dues must be kept current and available to market vendors.
24. Participation in internal meetings (scheduled around fishing and other obligations) is a responsibility
of all vendors, and timely response to communications is required.
25. Market Board members may at any time question the validity of any product sold at the market. A
proof of product’s origin, a visit to the vessel, and/or additional proof of validity may be requested.
26. Breaking, ignoring or disregarding any of the above rules or additional Market Guidelines put forth in
writing by the Market Board of Directors may lead to penalty, or in serious or repeated cases, he or
she will be banned from the Fishermen’s Market.
• Current fillet price at the Santa Barbara Market: $5 for a fish up to 5 lbs, $1/lb for a fish exceeding 5
lbs (e.g., $10 for a 10 lb fish).
• Current market dues: $0
Signature: Date:
Commercial Fishermen of Santa BarbaraSanta Barbara Saturday Fishermen’s Market
Member Application
This Membership Application to become a vendor requires 4 steps:
(1) Read the Mission Statement, Vendor Selection documents, and additional Market Guidelines, (2)
Carefully read the Bylaws and sign at the bottom, (3) Fill out and submit the application, (4) Join CFSB
(see cfsb.info/join) if you are not already a current member.
Each member is responsible for submitting updated information whenever a change occurs to
accounts@cfsb.info, and re-reading and signing the bylaws when changes are made, or on an annual
basis.
Contact Information
Your name (responsible party/primary vendor):
Address:
Email:
Cell Phone:
CF permit number:
Vessel or farm name:
Alternate Contact name & cell*:
Can we list your cell phone at cfsb.info/sat for customers to contact you?
Do you have a website and/or social media account we can promote?
*family member or alternate booth attendant
Vendor Details
1. Info about the retail license type used to sell seafood at the market:
a. Type of retail license (Fisherman’s, Receiver’s, or Multi-Purpose):
b. Name of license holder:
c. Retail License number:
d. Cell number and email of license holder (if not you):
e. Expiration date:
f. Other relevant notes:
Commercial Fishermen of Santa BarbaraSanta Barbara Saturday Fishermen’s Market
2. Info about an alternate attendant who may work at your booth, if/when you are not there:
a. Attendant’s name:
b. Relationship to you (E.g., crew, family member):
c. Cell phone number:
d. Email address:
If a second alternate attendant will work the booth, provide answers to A-D for that person here:
3. Planned schedule of harvester vs. alternate attendant(s) presence at the booth:
4. Do you plan to attend every Saturday year round, weather permitting? If not, describe your schedule:
5. List the primary products to be sold from the vessel or farm, with their method/gear type and possible
region(s) of catch (e.g., Santa Barbara Channel):
6. Do you plan to sell any other fishermen or farmer’s catch? If yes, list the names and contact info of
those individuals, the products, gear types, catch region, CF permit numbers and any relevant notes
about the arrangement the Market Board should consider in approving it. If new arrangements are
made after this form is submitted,please email the board via accounts@cfsb.info to get approval for
each new product or source.
7. Will you prepare processed formats (e.g., gutted, filleted) before sale? If so, describe the products, the
facility used to process the products, the people involved (e.g., facility owner, fish cutter), and list
relevant names, addresses and permit numbers.
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