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Weekly Market Report | December 13th, 2018

smseafood Dockside Report

Albacore Tuna American Red Snapper Arctic Char Barramundi Bay Scallops Catfish Clams: Cockles Clams: Littleneck Clams: Manila Cobia Cod: Alaskan Corvina Ecuador Dorade Escolar Grouper: Baquetta Grouper: Red Halibut: Mexican Halibut: Norwegian Hamachi Kampachi Lobster: Atlantic Mahi Mahi Meagre Monkfish Mussels: Greenlip New Zealand Mussels: P.E.I. Mussels: Saltspring Island Opah Oysters Pacific Rockfish Rainbow Trout Redfish Sablefish Local Sablefish Oregon ...

Chef Eric Rodriguez

smseafood Featured Chefs

At the age of 19, Chef Eric Rodriguez began his culinary journey with a French Culinary Degree.  He started off with an externship at the Arizona Biltmore, a Waldorf Astoria Resort where he learned a great number of work ethics.  From there, Chef Rodriguez moved to San Diego, California where he spent four years working at two French restaurants.  He …

Chef Jonah Amodt

smseafood Featured Chefs

With more than 14 years of experience, Executive Chef Jonah Amodt has a wealth of knowledge cooking a wide variety of cuisines. As a child, Jonah “was the pickiest eater in his family,” but his mother “took the time to help him find an appreciation for seafood.” After a few years of watching her cook, and tasting a variety of …

Chef Michael Van Staden

smseafood Featured Chefs

Born in South Africa, Michael Van Staden found his passion for cooking while assisting his family with classic dishes like Potjie and Boerewors around the campfire. Cooking over an open fire outside is still Van Staden’s “favorite way to cook at home, whether it’s whole grilled fish, searing scallops in a cast iron, making seafood stews or even steamed fish.” …

Chef Austin Cobb

smseafood Featured Chefs

A South Bay local, avid surfer, baseball player and potter, Executive Chef Austin Cobb has plenty of talents and interests. Cobb is particularly passionate about fish; “it’s light and healthy, and takes a delicate touch to make it delicious.” He remembers at just eight years old, “I went fishing in Santa Cruz and caught a Halibut almost as big as …

Chef Jose Rodriguez

smseafood Featured Chefs

Chef Jose Rodriguez, or Jrod for short, is still passionate about his culinary journey even with 20 years of professional experience under his belt. He brings the same energy to his work as Chef de Cuisine for Pete’s Sunset Grille at the Hyatt Huntington Beach that he brought to his family’s parilladas (barbecue) as a teenager. Back then he was …

Chef Akasha Richmond

smseafood Featured Chefs

Akasha Richmond, of the eponymous Akasha as well as AR Cucina, became one of Los Angeles’s most celebrated culinary names as an accident on her journey towards enlightenment. A self-taught chef and baker, Akasha decided to pursue cooking as a full-time vocation while working at the yogi-owned Golden Temple in the 1990s. It was there that she befriended cultural icons …

Chef Matt Janeway

smseafood Featured Chefs

Matt Janeway brings 15 years of experience in Japanese cuisine to the table as chef and part-owner of The Rawbar in Chico, CA. He had already worked in Seattle for three years at Sushi Kappo Tamura, Sushi Kashiba and Sansei before moving to Chico to learn at the feet of Master Sushi Chef Masaki Tanaka. He enjoys making nigiri most …

Santa Monica Seafood Completes Acquisition of Seattle Fish New Mexico

smseafood Industry News, Special Announcement

Rancho Dominguez, CA, April 1, 2018 – Roger O’Brien, President and CEO of Santa Monica Seafood, announced the Company has completed its acquisition of certain assets and the assumption of certain liabilities of Seattle Fish Company of New Mexico, Inc. (“SFNM”). Roger O’Brien said, “This was a fairly quick transaction from start to finish with no bumps in the road …