Fish 101 in Encinitas's Leucadia district is the original sustainably focused seafood kitchen that chef John Park, a California Culinary Academy of San Francisco graduate and former sushi chef at Ace Wasabi's, opened on North Coast Highway 101 in 2011. Park's build-your-own format lets diners pick from seasonal catches — mahi, salmon, swordfish, ahi — then choose grilled, fried, or blackened preparation with sides like seaweed salad and balsamic Brussels sprouts, a counter-service customization model that shares the Leucadia restaurants corridor with the sit-down French-Mexican menu at Le Papagayo further north on the 101. Sustainably caught local fish drives the sourcing program, and the kitchen recycles its cooking oil for biofuel and packages all takeout in compostable containers. Oyster, shrimp, and rock cod po' boys round out the sandwich section alongside Baja fish burritos and ahi poke bowls, anchoring a seafood menu deep enough to compete with the Leucadia pizza-and-beer crowd at Corner Pizza a few blocks south on the 101. San Diego County Environmental Health lists the 1468 North Coast Highway 101 kitchen at a 99-out-of-100 inspection score, the highest among seafood counter-service operations in the 92024 ZIP code.