Army vet turned fishmonger Brandon Gray on sustainable fish

The cold smoked salmon pastrami is inspired by Brandon Gray’s Los Angeles childhood, in honor of Langers.

A black gill rockfish from Santa Barbara is cleaned at Cape Seafood and Provisions.

Smoked scallops at Cape Seafood and Provisions.

Striper collar and cheeks, from top, smoked salmon collar and cheeks and smoked albacore at Cape Seafood and Provisions.

Cape Seafood and Provisions leaders, from left, culinary director Brandon Gray, chef and owner Michael Cimarusti and Ehder Dominguez, the manager and head fishmonger in the kitchen.

Ehder Dominguez, manager and head fishmonger at Cape Seafood and Provisions, cleans a black gill rockfish from Santa Barbara.

Smoked teriyaki salmon at Cape Seafood and Provisions.

Cape Seafood and Provisions sells responsibly caught, sustainable seafood.