Current Specials

smseafood Specials

HAM103 Hamachi Fillet, Skin On HAL123/128 Local Halibut Fillet, Large/X-Large SWO101/102/103 Swordfish Fillet, Loin Cut/Center Cut/Backloin Center Cut

Weekly Market Report | February 14th, 2019

smseafood Dockside Report

Arctic Char Barramundi Bay Scallops Catfish Clams: Cockles Clams: Manila Cod: Alaskan Corvina Ecuador Crabmeat: Dungeness Dorade Escolar Grouper: Red Baquetta Halibut: Cortez Halibut: Norwegian Halibut: Pacific (refreshed) Hamachi Lobster: Atlantic Mahi Mahi Monkfish Mussels: P.E.I. Onaga Oysters: East Coast Pacific Rockfish Rainbow Trout Redfish Salmon: Atlantic Salmon: King (farmed only) Sea Scallops  Seabass: CA White/Mexico Seabass: Chilean (refreshed) - ...

Chef Hector Ibarra

smseafood Featured Chefs, Uncategorized

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.” …

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 …