Discover how Lure Fish House partners with Surfrider Foundation's Ocean Friendly Restaurants program to reduce waste, source sustainable seafood, support local farms, and help protect the ocean for future generations. Read below for our Q&A with their Food and Beverage Director, Dane Borgstrom, who shares more about the restaurant's sustainability efforts, the Ocean Friendly Restaurants program, and what these initiatives mean for guests and the environment.
Tell us a little bit about your restaurant.
Lure Fish House started in 2010, when David and Patricia Cortina opened the first location in Camarillo, CA. What began as a single restaurant is now a family affair — their three daughters and sons-in-law all work within the company today. From the beginning, the goal was simple: serve guests delicious, sustainably sourced seafood that's good for them and good for the planet. That idea hasn't changed since day one.
Can you share how the ocean is central to your business?
The ocean isn't just where our seafood comes from — it's the foundation of everything we do. We see it as our responsibility to protect that resource, not just for our guests today, but so future generations can enjoy the same biodiversity and abundance we have. Every item on our menu is thoughtfully sourced, so our guests can enjoy the real health benefits of seafood without contributing to the degradation of the ecosystems that produce it.
How did you learn about Surfrider and come to join the Ocean Friendly Restaurants program?
Being based in Ventura County, Surfrider has always been an organization we admired and respected. When we saw other restaurants in our community formalizing that relationship and becoming part of the Ocean Friendly Restaurant program, it felt like the natural next step for us — something we knew we needed to commit to as well.
Tell us about your commitment to sustainability. Why is it important for your restaurants to be "ocean friendly"?
As a seafood restaurant, the health of our oceans is directly tied to our ability to serve quality food. That connection shapes nearly every decision we make — from the seafood and produce we source, to the containers and paper products we use. If it benefits the ecosystems we depend on, we look for a way to make it work.
Can you share a customer story or piece of feedback you've received about your sustainability efforts?
Whenever possible, we source from local, small farms — both to reduce the energy footprint of transportation and to support the local economies we're part of. One standout is Grassy Bar Oysters, a local farm that produces an oyster with a serious following among our guests. We've also heard directly from guests that our use of compostable to-go containers makes them feel better about dining with us — it's a small detail that clearly matters to people.
Improving operational sustainability is always an evolutionary journey of refining best practices. Can you share anything you're currently working on or other sustainable practices you're hoping to implement in the future?
We're always looking for ways to deepen our local sourcing, which helps reduce our energy consumption and supports the economies around us. Being based on the Central Coast gives us access to an incredible network of local growers and fishermen we work with seasonally. We're also currently exploring how to convert our leftover oyster shells into organic fertilizer that could be supplied back to local farms — turning what would be waste into something genuinely useful.
Do you have any advice for restaurants looking to reduce single-use plastic and operate more sustainably?
Communicate the "why." We've found that when we explain the reasoning behind a sustainability policy — like not automatically handing out straws or plastic utensils — both our team and our guests get on board with very little pushback. People want to be part of the solution. When you give them the context, those small steps stop feeling like inconveniences and start feeling like something worth doing together.
Anything else you would like to share?
Almost everything on our menu is made from scratch, which significantly cuts down on plastic packaging before it ever reaches the kitchen. We're also proud to be 100% seed oil free — meaning we avoid the highly processed, refined commodity oils that come from GMO crops and carry real environmental costs. It's one more way we try to align what's on the plate with what's good for the planet.
In other exciting news: for all of 2026, Lure Fish House will donate $1 to the Surfrider Foundation for every kids' meal sold — across all seven locations, from San Luis Obispo to Scottsdale, Arizona! Find a location near you.
Is your local restaurant Ocean Friendly? If not, encourage them to sign up and join the movement to end single-use plastics!