This Week’s Report

smseafood Dockside Report

MAHI MAHI A beautiful ocean fish found in waters around the world, Mahi Mahi is a popular commercially and recreationally caught species. Chefs love it firm texture and mild flavor, along with its great name recognition by customers.  With a flavor similar to swordfish, Mahi Mahi is fairly firm with large, moist flakes when cooked.   BUCKLEY BAY OYSTERS Buckley …

Current Specials

smseafood Specials

Cortez Halibut HAL1050 - Large Fillet $13.49/lb Buckley Bay Oysters OYS086 - 120 ct $104.99/bu Alaskan Cod COD187 - Skin On Fillet, PBI, Refreshed $7.99/lb    

Chef Ben Diaz

smseafood Featured Chefs

Born in Los Angeles, Chef Ben Diaz has always been fascinated with cooking. He remembers walking on the beach to dig up clams and enjoying the aromas and sounds at the Long Beach fish market. His father, an accomplished chef, would prepare breakfast while Ben watched carefully. “Seeing the passion my dad had for his craft really inspired me” says …

smseafood Uncategorized

PRESS RELEASE: Santa Monica Seafood New Logo as part of Redesigned Brand Identity Rancho Dominguez, CA – November 15, 2019 – Santa Monica Seafood, a leading distributor of Seafood, announced today the launch of its new corporate brand identity – phase one, a new logo. The planned changes come as the company is evolving its offerings and expanding its nationwide presence. …

Chef Miguel Angel Heredia

smseafood Featured Chefs

A native of Tucson, Arizona, Miguel’s first memories were of watching his mother make wedding cakes. He quickly fell in love with cooking and was always be in the kitchen helping his mother prepare the cakes. He also remembers having fun fishing with his father and brother in Mazatlan, Mexico. When he is not in the kitchen, you can find …

Chef Gary Fowler

smseafood Featured Chefs, Uncategorized

Before embarking on a whirlwind culinary journey across the globe, Gary Fowler grew up in the Midwest, learning the rules of the kitchen from his mother. Fowler owned his own catering business, Asa’s Reign, while working as a professor at a local college. After several years of working full-time at the college, Fowler decided to dedicate all his time to …

Chef Vince Terusa

smseafood Featured Chefs

Before attending culinary school, Chef Vince Terusa was a professional drummer and college percussion teacher. He sees many parallels between making music and leading a cohesive, talented team in a restaurant kitchen. Musical and culinary arts involve creativity, collaboration, “performing” and working with one’s hands to generate a product for an audience’s enjoyment. Terusa, an Orange County native, teaches various …

Culinary Director, Eddie Moran

smseafood Featured Chefs

Having learned a variety of world cuisines under the tutelage of many prestigious chefs, Chef Eddie Moran has brought his culinary talent and expertise to Foundation 10 Creative in Palm Springs. Chef Moran comes from a family of cooks where the kitchen was always crowded. Naturally, he was drawn to cooking at a young age. He watched classic PBS kitchen …

Chef Brandon Testi

smseafood Featured Chefs

Chef Brandon Testi was classically trained in culinary arts from Riverside Culinary Academy in Riverside, California, and graduated with honors at the top of his class. He has utilized his original, modern style at a variety of restaurants and resorts ranging from Angels Stadium in Anaheim to The Archer Hotel in Austin, Texas. After years of refining his skills and …

Chef Vince Cultraro

smseafood Featured Chefs

Chef Vince Cultraro started his culinary career as a dishwasher at a resort hotel in Marzamemi, Sicily. Born by the sea in Southern Italy, seafood becomes a way of life. There, he used to dive for sea urchins and eat them raw. He would also catch Octopus, a favorite of his, and immediately cook it on the beach over a …