Source Seafood Sustainably: Caruso's at Rosewood Miramar Beach

With that in mind, let’s dive into how the team at Caruso’s ensures that they’re sourcing their seafood responsibly. 

Sourcing seafood sustainably at Caruso’s 

Massimo explains that the ocean is not only one of our greatest natural resources, but also a defining element of Caruso’s identity. “We are a restaurant set directly on the Pacific, and our responsibility is to ensure that what we serve today does not compromise what future generations will be able to enjoy,” he says. “On our menu, sustainability is not a trend but a guiding principle, a mindset.” 

In working to ensure that every fish, shellfish and crustacean they serve is harvested or farmed in a way that protects marine ecosystems and preserves biodiversity, the Caruso’s kitchen collaborates with programmes like Seafood Watch (Monterey Bay Aquarium), OceanWise and Where Food Comes From (Smart Catch). They also partner directly with local and responsible fisheries to maintain a transparent, ethical supply chain. “By doing so, we safeguard fragile species and support coastal communities,” he says. 

Massimo is quick to point out that this also means superior quality in the seafood they serve. “From a culinary perspective, sustainable sourcing means we get fish and shellfish that reflect the health of their waters, with clean flavours and integrity. For us, it’s not only about serving extraordinary dishes; it’s about honouring the ocean and ensuring that our guests’ experience is connected to a larger story of stewardship and respect.” 

Ensuring sustainable catch 

“The biggest problems with large-scale fishing are the same ones that put the future of our oceans at risk: overfishing, bycatch, habitat destruction and lack of transparency,” Massimo says. “When vessels take more than ecosystems can replenish, or when non-target species such as turtles, dolphins or juvenile fish are caught and wasted, the damage extends far beyond a single harvest. Industrial practices can also devastate fragile habitats like coral reefs and seagrass beds that are essential for marine biodiversity.”  

When it comes to aquaculture, he says, the issues are different but just as pressing: pollution, excessive antibiotic use, overcrowding, and the destruction of coastal ecosystems for fish farms. “These practices not only harm the environment but also compromise quality and food safety.” 

At Caruso’s, their procurement strategy is designed to support approaches rooted in science, transparency and regeneration. “For wild-caught seafood, this means sourcing from small, well-managed fisheries that respect quotas, protect endangered species and use low-impact methods such as hook-and-line or trap fishing,” he explains. “For aquaculture, I favour farms that practice integrated multi-trophic aquaculture (where species support each other in balance), prioritise closed-loop systems that prevent waste runoff, and embrace organic, antibiotic-free methods.” 

“Ultimately, whether wild or farmed, the seafood must come from producers committed to long-term ocean health, fairness to workers and superior quality,” Massimo continues. “That’s why we partner with programmes like Seafood Watch and carefully vet every supplier to ensure their values align with ours.” 

Supporting fishing communities  

Sourcing local fishing communities is another key component of this sourcing strategy. “Supporting small-scale fishing communities is about integrity. The ocean is not just our backdrop — it’s part of who we are,” Massimo says. “If we are going to serve the very best seafood, it must come from people who treat the ocean with respect, not as an endless resource to exploit.” 

This is why Caruso’s deliberately works with small, responsible fisheries. “This way, I know the faces and the stories behind the catch. These are families and communities who depend on healthy waters for their future, and by supporting them we create a cycle of quality, sustainability and fairness,” he says. “That sense of connection is something I want to pass on to our guests. When they taste a dish, they are also tasting the story of where it comes from.” 

Since the seafood supply chain is one of the most complex in the world, Massimo finds that working directly with small-scale fishers is also the best way to maintain complete traceability. “Without transparency, it is impossible to know if the fish was caught legally, sustainably or ethically,” he says. “At Caruso’s, we insist on full traceability so we can stand behind every ingredient with confidence. It is not enough to say ‘local’ or ‘wild’ — I want to know how, where and by whom it was harvested. Only then can we deliver a dining experience that is worthy of our guests and worthy of the ocean.” 

Choosing sustainable species 

When Massimo is designing the menu at Caruso’s, he is careful and deliberate, choosing species that are abundant, responsibly harvested and often underappreciated. “I like to feature fish that tell the story of our coast, like Pacific rockfish, black cod or farmed abalone from partners we know personally,” he shares. “By celebrating these, we highlight diversity while giving pressure relief to the few ‘celebrity’ fish that everyone asks for.” 

At the same time, he avoids species that are overfished, threatened or harvested through destructive methods. “Spreading demand across different species is essential for ocean regeneration,” he says. “When diners are educated to appreciate variety — not just salmon or shrimp, but also sardines, mussels, or bycatch species that are just as delicious — we create balance. This prevents overexploitation of a single stock, supports biodiversity and encourages fisheries to value their catch more fully.”  

This approach keeps the kitchen team creative and limber — and means menus are varied and interesting. For Massimo, this creative challenge is the real beauty of working with lesser-known fish. “For me, it is both a culinary opportunity and a responsibility: every plate can help restore equilibrium to the ocean while surprising and delighting our guests. When we spread demand this way, we not only protect pressured species but also expand the culinary vocabulary of our guests. That, to me, is the real joy of being a chef.” 

He shares how he tackles each new ingredient, working with its flavour, texture and story to create something irresistible. “Pacific rockfish, for example, is mild and versatile, so I might roast it gently over charcoal to give depth, then finish it with a sauce that highlights the season’s vegetables from our farm. Black cod, with its buttery richness, is perfect for slow cooking, paired with bright citrus or coastal herbs to balance its natural sweetness. The key is to treat these species with the same care and refinement as you would a ‘luxury’ fish. Guests discover that they’re not sacrificing flavour or elegance: they’re gaining a new experience.” 

He suggests some easy swaps that other chefs can consider: 

Telling the seafood story 

“Sustainability only works if it’s shared, so communication is as important as sourcing itself,” says Massimo. “With my team, I make it part of our daily culture. Every pre-shift we talk about where the fish comes from, who harvested it, and why it was chosen. When my cooks understand the story behind the ingredient, they treat it with greater respect, and they can pass that pride on through their craft.” 

For guests at Caruso’s, communication happens in layers. “Sometimes it’s on the menu, where we highlight our partnerships with local fisheries or note species that are farmed responsibly,” he continues. “Sometimes it’s through the servers, who are trained to explain why we serve black cod instead of Chilean sea bass, or why our abalone is farm-raised just up the coast, or how Stephanie is diving urchins for us. And sometimes it’s in larger storytelling, through media, our sustainability recognitions like the Michelin Green Star, and our partnerships with organisations like Seafood Watch.” Regardless of the channel, the message is always the same.  “Choosing sustainably is not a limitation — it’s a source of creativity and flavour. It allows our guests to enjoy their meal knowing that it’s delicious today and responsible for tomorrow.” 

Looking ahead 

We ask Massimo what the next steps are for Caruso’s. “Our goal is to push even further toward a net-zero impact in how we source and serve seafood,” he shares. “We’re building on our current partnerships with traceability organisations and local fisheries by expanding traceability — not just knowing where the fish was caught, but being able to share that story with our guests at the table in real-time. We are also exploring deeper collaborations with regenerative aquaculture projects, such as kelp farming and shellfish cultivation, which not only provide exceptional ingredients but actively restore ocean ecosystems by filtering water and capturing carbon.”  

Another significant step forward will be integrating their farm-to-sea philosophy more closely with their own Caruso’s farm in Buellton, pairing the seafood they source with vegetables and herbs that support a holistic, carbon-conscious menu. “Through our partnership with Zero Foodprint, we are beginning to directly support carbon reduction in California agriculture, which connects land and sea sustainability in one ecosystem. For me, the future is about making sustainability not an achievement to showcase, but the quiet standard of how fine dining should always be done.” 

Food Made Good at Caruso’s 

Caruso’s signed up for the Food Made Good Standard in 2024, earning an outstanding three-star certification in their first assessment. “We wanted an honest, independent way to measure our work in sustainability. At Caruso’s, we’ve always believed in doing the right thing — sourcing responsibly, minimising waste, treating people with respect — but it was important to test ourselves against a recognised global benchmark and see where we truly stand.”  

“The process was eye-opening in the best way,” he continues. “It is very thorough, covering every corner of the restaurant, from procurement and menu design to energy use and staff wellbeing. What surprised me was how much clarity it gave us. Even in areas where we thought we were strong, the Standard helped us see opportunities to do more, whether in waste reduction or in community engagement.” 

Massimo says the impact of the Standard was immediate — and very positive. “Internally, it has sharpened our team’s focus and given us a shared language for what sustainability means in practice,” he says. “Externally, it has reinforced trust with our guests. They see that our Michelin Green Star is not just an award, but part of a broader commitment measured against the highest standards. The Standard has helped us move closer to our ultimate mission: to be an exceptional dining destination with a neutral carbon footprint, where excellence and responsibility are inseparable.” 

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