Current Specials

smseafood Specials

MEA151/MEA149 Meagre Fillet, Skin On/Skin Off,  PBO BAS152/BAS153 Shortfin Corvina Fillet, Skin On/Skin Off

Weekly Market Report | March 14, 2019

smseafood Dockside Report

Arctic Char Barramundi Bay Scallops Catfish Clams: Cockles Cobia Cod: Alaskan Corvina Ecuador Crabmeat: Dungeness Dorade Grouper: Red Baquetta Halibut: Cortez Halibut: Pacific (refreshed) - fresh season starts 3/14 Hamachi John Dory Kampachi Lobster: Atlantic Mahi Mahi Meagre Monkfish Mussels: Greenlip New Zealand Mussels: P.E.I. Mussels: Saltspring Island Opah Oysters: East Coast Oysters: West Coast Pacific Rockfish Rainbow Trout Redfish ...

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.” …

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 …