More in Japanese, SushiTosaki SushiIt used to be that you could pretty much throw a slab of raw fish at me and I'd clap...Santa Rosa Seafood Raw Bar and Grill When: Open 11 a.m. to 9 p.m. Wednesday through Sunday Where: 958 Santa Rosa Ave., Santa Rosa Note: Retail store is open 10:30 a.m. to 6:30 p.m. Wednesday-Sunday. Mike Svedise has some pretty big fish to fry. Inside the walk-in refrigerator of his retail seafood operation in Santa Rosa, there’s a cod the size of Alabama . The fisherman who brought it from the Bay that morning is still standing outside, next to the fish smokers, watching the rest of his catch come off the truck. By lunchtime, that giant cod and the rest of the morning’s haul will be on someone’s plate at Svedise’s restaurant next door. The longtime owner of Santa Rosa Seafood and the recently-opened Santa Rosa Seafood Raw Bar and Grill, Svedise has salt water in his veins and sourdough in his soul. Born and raised in San Francisco’s North Beach to an extended family of Italian fishermen, he knows his way around fish, oysters, clams, squid and pretty much anything else that swims or crawls in the sea.

And with his expanding seafood store and long-awaited restaurant occupying the same building, the trip from ocean to your fork doesn’t get much shorter. The life of a fishmonger moves fast, because seafood waits for no man. Starting at 3 a.m., Svedise starts taking orders, managing a small fleet of fishing boats, checking the catch of the day along the North Coast, sending a truckload of crushed ice and seafood to farm markets, and opening his Santa Rosa fish market and restaurant with the help of wife, Trudy, and kids Anna, Salvatore, Joe, and Nicholas. You don’t sell nearly 100 kinds of fish and shellfish five days a week without a whole lot of support, he said. By 10 a.m., with his cellphone ringing incessantly, Svedise has already had a fairly full day. But in a self-imposed moment of quiet, he pulls up a chair to the stainless steel table at the restaurant and points to the family photos lining the walls of the Santa Rosa Avenue eatery, all of which include some kind of fishing boat.

You kind of expect him to whip out a pipe and a yellow fishing cap and spin a salty yarn about his uncles’ long-ago seafood operation. Interestingly enough, that operation was at Fisherman’s Wharf, at what is now Scoma’s restaurant along the pier.buy sushi grade fish calgary “I’ve been fishing all my life,” Svedise said. mac sushi kiss lipstick ebay“I used to hide in my uncles’ boat and cut school to go fishing, and I haven’t stopped going out on boats for crab and salmon since 1976.”how to use nigiri sushi mold Then the phone rings again, prep chefs need his credit card, the restaurant manager begins the process of opening the restaurant, and someone walks in the front door asking a question. jiro dreams of sushi canon 5d

It’s time to get back to work. Catch of the Day Svedise is no stranger to the restaurant business , having owned the popular Baby Sal’s Seafood Grill in Marin for years. “We had lines out the door,” he said.sushi grade salmon portland oregon Less than a month into service, Santa Rosa Seafood Raw Bar and Grill also has been packed, despite a hushed opening after more than a year of permitting delays.yo sushi voucher student It’s open for lunch and dinner, with a menu that is impressive but not overly flashy, the focus firmly on the catch of the moment. where to buy sushi grade salmon in sydneyChef Jeremy Utterback (formerly of K&L Bistro) put together a menu that includes everything from classic cioppino to scallops with a plum reduction, all of them showcasing the seafood rather than the technique.

Santa Rosa Seafood Raw Bar and Grill Note: Retail store is open 10:30 a.m. to 6:30 p.m. Wednesday-Sunday.If you live in MENDOCINO or SONOMA counties you can visit us on Saturdays at the Ukiah or Santa Rosa original farmers market. We alternate markets so check our schedule or Facebook page to see which one we'll be at.   We usually have our King Salmon Fillet, Albacore loin, Fresh sablefish and lingcod and our smoked and canned fish for sale at the market.   We occasionally catch halibut and rock fish for our markets too!If you would like to buy one of our whole sashimi grade, frozen at sea, King Salmon for only $13/lb or Coho salmon for $8/lb (head off) and have us cut, portion and vacuum pack it for freezing for FREE, just fill this form out: Salmon Order Form     (ATTENTION: We have lots of beautiful kings and cohos)You'll be able to pick your fish up off the boat in Fort Bragg on Friday or at the farmers market of your choice Saturday, remember, we alternate farmers markets so make sure we'll be at the one closest to you the week you order. 

We have several big OFF THE BOAT SALES a year featuring different kinds of fish we catch.  It's a great chance for you to stock up your freezer or do some home canning.  These are super fun events! You can get on our mailing list to be notified of the what, where and when's.  Get added to our email listOr you can order a case of our canned fish from this website and we will ship it right to your door!Ukiah Natural Foods Coop & Westside Renaissance Market stock our Coho Salmon steaks in the freezer case. If you have questions you can email them to Maia or Heather at:Here's a map to the Princess:Seafood is the only business I have ever known.  As a kid growing up in San Francisco’s North Beach Fisherman’s Wharf, with my family in the seafood business, I was drawn to the Wharf like a moth to the light. It started At 7 or 8 years old, skipping school a lot, I was at Fisherman’s Wharf every day. Either fishing under the pier and taking my catch to Chinatown to sell at the sweat shops in the morning and back down there at night shining the shoes of the tourists.

I enjoyed making money and helping my family out. I bought my first commercial fishing boat in 1976 and I have been at it ever since.  Fishing for King salmon, Dungeness crab and long lining for rock fish. I Worked with my uncle Joe at United Shell Seafood Co. on pier 47 until I took over and we became old wharf smokehouse. My wife Trudy and I had four beautiful children Sal, Nick, Joe, and Anna who all spent a lot of time growing up with the business and now we are a family that works together. From San Francisco, we eventually moved north to Santa Rosa and started a retail store as well as doing farmers markets providing the North Bay with the largest and freshest selection of seafood.  We source our products locally as well as all over the world, we hand cut all of our fish to assure the quality of our product is top notch. We hope you come by and visit our store and meet my family. Try some of our homemade smoked salmon. You will be glad you did! Specializing in fresh caught fish and seafood, crab cooked at the market, and BBQ oysters, Santa Rosa Seafood features the largest fresh, local, and exotic sushi grade seafood & shellfish selection.