2 dishes
13 dishes
Ask what comes with it, and what each part is made with.
Ask for it with oat, soy or almond milk, it is made with dairy milk unless you say.
Ask what it is made with. The menu does not list the ingredients.
Ask what it is made with. The menu does not list the ingredients.
Origin: New Zealand Flavor: Light Cooking Methods: Sautee The Orange Roughy we buy comes directly from New Zealand
Ask whether anything is added to it, on its own this is vegan.
Ask whether it can be made without Parmesan cheese.
(3 Pc)
Ask whether the dough contains milk or butter and whether it takes an egg wash.
Ask whether the rice is cooked in chicken broth.
Ask whether the vegetables are finished with butter.
Ask whether the dressing contains dairy, egg or anchovy, and whether cheese comes on it.
Ask whether the batter is made with egg and milk.
Ask whether anything is added to it, on its own this is vegan.
Ask whether the vegetables are finished with butter.
123 dishes
Add: variant 3pc · 5pc
(3 Pc)...... (5 pc)
Add: variant 3pc · 5pc
(1 Pc)..... (2 pc)
Add: variant 1pc · 2pc
Shrimp, Scallops & Cod
Fish Only or Fish/Crab/Mussels and Clams
(6 Shrimp)
*Add to substitute to Green Lip Mussels
(3/4Lbs or 11/2 lbs)
2 Sides Grilled or Baja Style
(Serves 1-2 people)
Seasonal
Seasonal
Description: Fresh/Frozen + Wild Country of Origin: Mexico Cooking Tips: Deep Fried or Sautéed
Description: Fresh + Wild Country of Origin: California Cooking Tips: Tempura or Sautéed
Description: Fresh + Wild Country of Origin: Alaska Cooking Tips: Charbroiled
Description: Fresh + Wild Country of Origin: California, Hawaii, Mexico & Fiji Cooking Tips: BBQ, Bake, Broil or Kabob
Description: Fresh + Wild Country of Origin: Astoria, Oregon Cooking Tips: Bake or Sautee
Description: Fresh + Wild Country of Origin: Utah Cooking Tips: Sautee
Description: Fresh + Farmed Country of Origin: Canada Cooking Tips: Charbroiled
Description: Fresh + Wild Country of Origin: California Cooking Tips: Charbroiled or Sautéed
Description: Fresh/Frozen + Wild Country of Origin: California
Description: Fresh + Wild Country of Origin: California (San Diego) Cooking Tips: Charbroiled
Description: Fresh/Frozen + Wild Country of Origin: Hawaii Cooking Tips: Seared or Sashimi
Seasonal Description: Fresh + Wild Country of Origin: CA / Mexico Cooking Tips: BBQ, Bake or Broil
Seasonal
Seasonal Description: Fresh + Wild Cooking Tips: Boil/Steam
Description: Fresh/Frozen + Wild Country of Origin: Alaska Cooking Tips: Charbroiled or Steamed
Description: Fresh/Frozen + Wild Country of Origin: Alaska Cooking Tips: Charbroiled or Steamed
Description: Fresh + Wild Country of Origin: Santa Barbara, CA Cooking Tips: Boil/Steam
Description: Fresh/Frozen + Wild Country of Origin: Russia
Description: Fresh + Wild Country of Origin: Santa Barbara, CA Cooking Tips: Boil/Steam
Blue Point (East Coast) Fanny Bay (British Columbia) Kumiai (Baja California) Willapearls (Washington State) Other Seasonal Options
Description: Fresh/Frozen + Wild Country of Origin: Canada Cooking Tips: Grilled or Sautéed
Description: Fresh/Frozen + Farmed Country of Origin: Thailand
Many sizes available: U10 / U16 / 21-25 Description: Fresh/Frozen + Wild Country of Origin: Mexico Cooking Tips: Charbroiled or Sautéed *21-25 Steamed Only
Description: Wild Country of Origin: Mexico Cooking Tips: Deep Fried or Charbroiled
Origin: Alaska Flavor: Light, Firm, White Meat Cooking Methods: Deep Fry, Sautee, Bake The Artic Cod we buy is caught and immediately filleted, then frozen at sea. We use this fish for our Fish n Chips, as well as an ingredient in our Ceviche sold daily in our showcase
Origin: Alaska & Canada Flavor: Light Cooking Methods: BBQ (Steaks) and Bake/Broil (Fillet) The Halibut we buy is caught and immediately gutted (head off) with the skin left on. The skin protects the meat. We then fillet the fish ourselves. We always leave the skin and bone on the fish so the fish stays together on the BBQ. The skin very easily peels off when cooked
Origin: California & Mexico Flavor: Mild, Sweet Cooking Methods: BBQ, Bake, Broil, Sautee We get our SeaBass in June (when the season opens) directly from the fishing boats. Since the fish is so fresh, you can even use SeaBass for sashimi (ask a clerk for assistance)
Origin: California & Mexico Flavor: Mild Cooking Methods: BBQ, Bake, Broil We get our Thresher Shark different than what you can buy in local supermarkets. We have learned the secret of icing and when to fillet the Shark so the meat stays tender
Origin: California & Mexico Flavor: Mild Cooking Methods: BBQ, Bake, Broil Again, we have learned the secret of icing and when to fillet the Shark so the meat stays tender. Mako is smaller and more tender than Thresher
Origin: Central California Flavor: Very Light & Sweet Cooking Methods: Bake, Deep Fry, Sautee (best) We get our Snapper directly from our partner fishing boat. The Snapper arrives fresh, never frozen, and comes directly from the Pacific Ocean. Do not overcook this fish
Origin: Astoria, Oregon Flavor: Light & Mild Cooking Methods: Bake or Sautee We get the Petrale Sole, which is the best type of Sole you can buy. This is a delicate white meat that stays together better than other types, which can get mushy and fall apart
Origin: Clearwater, Utah Flavor: Light & Sweet Cooking Methods: Sautee (Best) We get our Trout fresh and de-boned. We have been buying from the same Trout farmer for the past 40 years, always the best!
Origin: Thailand & Vietnam Flavor: Mild Cooking Methods: Sear, BBQ, Bake, Broil, Sashimi, Poke We get our Tuna Saku blocks professionally frozen and AAA rated. We always try to use fresh items, but this professionally frozen Tuna is a great alternative when fresh is not available
Origin: Fiji, New Zealand & Mexico Flavor: Full Meaty Cooking Methods: BBQ, Bake, Sear, Broil, Sashimi Again, we have learned the secret of icing and when to fillet the Shark so the meat stays tender. Mako is smaller and more tender than Thresher
Origin: Washington State Flavor: Rich & Full, Slightly Salty Cooking Methods: 1/2 Shell, Broiled We choose the small and medium Hood Canal Oysters because they come from the cold waters of Washington and a deep pocket full of meat
Origin: Chesapeake Bay, New York Flavor: Meaty, Sweet & Salty Cooking Methods: 1/2 Shell, Steamed, Chowder, Broiled We found the Littleneck Clams to be the best for our steam table with deep pockets full of meat
Origin: Honduras, Brazil, North Australia Flavor: Firm Meat Cooking Methods: BBQ, Broil We par boil our Lobster in-house daily and pick out the best tails to place in our showcase. When cooking Lobster at home
Origin: Mexico, Bay of Campeche Flavor: Rich & Full Cooking Methods: BBQ, Sautee, Deep Fry, Broil Simply the best. Once you try our Shrimp, you will never buy from anywhere else
Origin: Mexico, Bay of Campeche Flavor: Rich & Full Cooking Methods: BBQ, Sautee, Deep Fry, Broil Simply the best. Once you try our Shrimp, you will never buy from anywhere else
(1 Combo & 1 Shrimp)
Seasonal
Seasonal
(Fish, crab, mussels, clams)
(6 Pc)
4 dishes