HIDDEN GEMS • Harbor Pelican Deli & Fish Market

THE OSIDER MARCH / APRIL 2022

HARBOR PELICAN DELI & FISH MARKET

WORDS: JAMEY STONE PHOTOS: ZACH CORDNER

Tucked into the northern most corner of Oceanside Harbor, a small circular building has been quietly servicing the surf, fishing, boating, and beach community at North Jetty for as long as I can remember. This little building has fed many a surfer with their delicious deli sandwiches, snacks, and ice cream. You can also find everything from light tackle for fishing, camping necessities, and firewood for your raging bonfires. The Pelican crew runs the fuel and bait dock located just below their building that services watercraft and fisherman alike.

Owner Onofrio D’Amato and his crew also sell local fresh seafood by the pound. We’re talking everything available in our local waters and more. Halibut, swordfish, lobster, tuna, snapper, and salmon—just to name a few. They work with local fisherman daily and will get you the perfect cut of fish to throw on the BBQ or make some killer fish tacos. In fact, you can often find them cutting and portioning the fresh cuts right on the dock, while the pelicans and sea lions patiently wait for the smallest scrap to fall into the water for a snack. I highly recommend bringing the kids down for this fun experience.

This humble market is one of the oldest institutions in Oceanside, and I love seeing it thrive and continue to service our community and tourists daily. Places like the Pelican Market are part of the foundation of Oceanside’s culture. My kids have grown up eating from the deli on those hot summer days, and those positive memories are a testament to their upbringing here in our amazing city.

We here at The Osider look forward to many more memories being made for our next generation to enjoy. Keep up the good work, guys.

Owner Onofrio D’Amato

Harbor Pelican Deli & Fish Market 1380 North Pacific Street (760) 722-5853 harborpelican.com @harborpelicandeliandfishmarket

THE OSIDER MARCH / APRIL 2022

HOW TO MAKE BEER PICKLES

With Chef Harrison Hackett of Flying Pig Pub & Kitchen

PHOTOS: ZACH CORDNER

“The Pig is and has always been about rustic hand made food. Pickles represent a timeless art of rustic, scratch cuisine. They’re best served cold, warm, with savory, with sweet, with friends, with family. I remember as a kid that my grandparents made pickles, and headcheese, pigtails, and collards, among other things. Pickling and canning was a way of life for the longest time in the South’s history. It’s an art that I feel is fading and needs to be revised. We have a few different types of pickles here at the Pig.”

—Roddy Browning, Owner of Flying Pig Ingredients

3 cups of lager 1/4 cup pepper flakes

1 jalapeño 2 cups brown sugar 2 cups champagne vinegar 2 cucumbers 1 pinch of salt

Preparation

1. Slice cucumbers thin by mandolin or by hand. 2. Cut jalapeño, then measure out all ingredients. 3. Add ingredients together into a pot for boiling, minus the cucumbers. 4. Bring to a boil. 5. Once boiled, pour the liquid over cucumbers. 6. Put in fridge to cool, and then serve after two days.

Chef Hackett places plates on top the cucumbers to help make the pickling process faster.