Current Specials

smseafood Specials

CHA104/CHA103 Arctic Char Fillet, Skin On/Off BAS113A/BAS113 Grouper (Baquetta) Fillet, Skin On/Off TIL106 Tilapia Fillet, 5-7 oz

Weekly Market Report | May 16, 2019

smseafood Dockside Report

Arctic Char Bay Scallops Bream (Dorade) Catfish Clams: Cockles Clams: Littleneck Clams: Manila Cod (Alaskan) Cod: Icelandic Corvina Ecuador Crabmeat: Dungeness Escolar Grouper: Red Baquetta Halibut Pacific Northwest Halibut: California Hamachi John Dory Kampachi Lake Superior Whitefish (Plenty of Large) Lobster: Atlantic Mahi Mahi Meagre Monkfish Mussels: Greenlip New Zealand Mussels: P.E.I. Oysters: East Coast Oysters: West Coast Pacific Rockfish ...

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 …

Chef Jason McClain

smseafood Featured Chefs

Chef Jason McClain has developed a departure from traditional club fare, with a new take on food and beverage offerings at the Jonathan Club. A 120-year-old private club, Jonathan Club’s members are comprised of community leaders and trailblazers serving as esteemed participants in the cultural life of Los Angeles. Chef Jason received his formal training at the Culinary Institute of …

Chef Thomas Moran

smseafood Featured Chefs

With over 30 years of culinary and management experience, Chef Thomas Moran brings his unique blend of exciting, balanced cuisine to Justice Urban Tavern at the DoubleTree Hotel in downtown Los Angeles. Chef Thomas attended The Culinary Institute of America in New York before becoming an award-winning chef at restaurants and five-star hotels from Connecticut to California. Chef Thomas’ love …

Chef Hector Ibarra

smseafood Featured Chefs

Born and raised in Santa Ynez Valley, Chef Hector Ibarra’s love for culinary began at an early age. His earliest memories were made in the kitchen with his family, creating different styles of Latin cuisine. As a young boy visiting his relatives in Mexico, Hector would catch fish with his uncle and bring them back for dinner at his grandmother’s …

Chef Igor Krichmar

smseafood Featured Chefs

Executive Chef Igor Krichmar brings years of impeccable culinary and hospitality experience at prestigious restaurants in England, Las Vegas, Utah and California to InterContinental Los Angeles Downtown. With his extensive background in fresh and simple cuisine, Krichmar leads the culinary charge by crafting new menus and spearheading the hotel’s culinary mission. Additionally, Krichmar oversees the overall flow of InterContinental Los …

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.” …