Giovanni's Fish Market and Galley has been family owned for 30 years; often referred to as the premier fish market in California and the most trusted name in the seafood industry.  Located on the waterfront in Morro Bay, California with access to fresh local sustainable seafood from our fishing fleet.   Over 100 seafood items to choose from online including abalone steaks, wild salmon, fresh halibut, king crab legs, sushi grade tunas and specialty items such as john dory fillets, live wild spot prawns, lobster tails , fresh Dungeness crab meat, jumbo "dry pack" diver scallops and wild Mexican white prawns.  All seafood is shipped overnight to your door anywhere in the USA.   Get free overnight shipping on all orders over $300 when you apply coupon code SHIP4FREE at checkout. 100% Customer Satisfaction Guarantee The difference in seafood between Giovanni's Fish Market and others is quality and freshness.  We buy directly from the boats and process their catch on site.  

You can't get any fresher than that!  With access to over 100 products online; you'll be sure to find what you're looking for.  Fresh fish, smoked, salads, and so much more all available from Giovanni's Fish Market. We take pride in providing you the freshest seafood products possible online and we want you to be happy.  Our products are backed by a 100% Customer Satisfaction Guarantee.  If you're not completely happy with the quality of your seafood, give us a call and we'll do our best to make it right. Our seafood is shipped overnight to your doorstep within 24 hours of being ordered online.  All fresh fillets are vacuum sealed and packed tight with frozen gel packs inside a custom styrofoam box then surrounded in a corrugated cardboard box.  When you receive your order, place your items in a refrigerator and/or freezer to retain freshness.Fresh Wild Sushi Grade Ahi Tuna Loin (Maguro) Frozen Sashimi Grade Albacore Loin (Shiro Maguro) Frozen Sashimi Grade Yellowfin (Ahi) Tuna (Saku Block)

Frozen Sushi Grade Bigeye Tuna (Chutoro) Proton-Frozen Wild Sushi Grade (Ahi) Tuna Wild Frozen Pacific Bluefin Belly (Toro) 0.5 lb Portion Wild Pacific Sushi Grade Bluefin Tuna Loins (Maguro) Bluefin maguro, bluefin belly toro, and Ahi tuna are all very delicious as sushi and sashimi. Fresh tuna sushi can have a bold flavor with a high fat content like the bluefin toro or it can be tender and mild in taste like the yellowfin and bigeye used for Ahi sushi tuna. jiro dreams of sushi cambridgeGreat when served raw as tuna sashimi, each are equally delicious when grilled as tuna steaks.sushi grade fish tulsa Albacore sushi and Escolar tuna sushi, also known as shiro maguro sushi, are high in fat content which make for very tasty sashimi. jiro dreams of sushi 1080p

Albacore tuna recipes and other tuna fish recipes provide a guide for cooking this delicious fish. Buy tuna sashimi online at Catalina Offshore Products to have the best sushi grade maguro tuna in time for dinner tomorrow!There’s a seat in Zula that may be the best of the nearly 1,200 or so found within the four-block radius of restaurants and bars surrounding it. The seat itself is unremarkable, a brown leather high-back bar stool. So too the bar it is married to, a thick slab of stained and polished wood. how to make yo sushi chicken yakisobaWhat’s notable is the view it captures through a picture window at the intersection of Race and 14th streets. sushi grade fish canton ohioI occupied this seat one sunny, late spring evening in the company of a newish version of a French 75, a gin, lemon juice, and champagne cocktail that Hemingway and his pals were allegedly fond of losing Paris afternoons to. sushi grade fish canton ohio

Zula uses vodka and St. Germain—an elderflower liqueur with notes of lychee and pear—as the spirit base and has redubbed it New French 75. Though I prefer the juniper hit of the classic gin recipe, it’s still a bright, breezy cocktail with a sweet-and-sour-fruit-and-flower profile; one of those girl-frisky drinks that’s deceptively lighter than the punch it packs. Anyway, the view takes in the northeast corner of the beautifully landscaped Washington Park, majestically framed by Music Hall to its west, as well as The Anchor Restaurant, a fish house specializing in oysters that opened in the latter half of 2012. The sidewalks are crowded with stroller-pushing neighborhood residents, restaurant-goers, and music lovers headed to a reggae festival in the park. The whirr of gears and blur of neon jerseys momentarily fills the landscape as a pack of cyclists pause at the intersection. As a downtown dweller for the past six years, I find this scenery—and the velocity at which it has evolved—a bit surreal.

Back then I might be describing this evening as a stiff drink in a dim place. Instead, I’m sitting in a mussel bar with a zazzy cocktail. Zula is approximately No. 14 in the restaurant development of the neighborhood, and like establishments 1 through 13, it has helped shift the conventional wisdom about what sort of venues could thrive in Over-the-Rhine. The cult of man vs. fire has infiltrated many of them, until it’s become no longer novel for an aura of wood smoke to perfume a room, or for dining space to be organized around a bulbous, ceramic-tiled oven imported from Italy. Eight of Zula’s 150 seats circle a wood-burning oven that is fed an array of rustic, rectangular flatbreads, one of the restaurant’s signature menu items. The intense dry heat produces a crusty exterior flecked with bits of char that yields to the slightly sour tang of a moist, interior crumb produced by a poolish-style starter (a sponge made with baker’s yeast) that Chef and Owner Tsvika Silberberg allows to ferment for at least three days.

Sit at the oven’s counter for a front-row view of cooks hand-stretching the dough to order and accessorizing with various ingredients—thyme roasted tomatoes, basil, and balsamic reduction; seasonal mushrooms and garlic confit; eggplant, roasted peppers, and caramelized onions among them. Chewier than pizza dough, not as thin as the flatbreads of Silberberg’s native Israel, the crust is clearly the star, while the toppings are inconsistent in portion and blend according to who is manning the oven. One evening, the flatbread listed as “roasted seasonal mushrooms” should have been singular instead of plural—the six thin pieces apparently all sliced from one large mushroom; on another occasion the bread was laden with enough ’shrooms to arouse an accomplished forager. I found this to be true across the menu: crafty cocktails with assorted ingredients that leaned heavier or lighter towards one, then the inverse a week later; cold appetizers and salads that were so grossly over-salted that they were inedible…and then not.

I discovered why this was so one evening as I watched a young cook at the cold station toss generous amounts of large salt crystals—which demand the less is more principle—onto various orders. When balanced, most of these dishes were marvelous, particularly the yellowfin tuna crudo, a linear presentation of pretty-in-pink, sushi-grade tuna slicked in citrus and partnered with diced tomato, avocado, and a kick of serrano chile, and the Scottish salmon, citrus-cured, fatty, and elegant with tiny pea tendrils. If you were plugged in to the local dining scene in the early ’00s, you might remember “Vik” Silberberg as the executive chef of The Celestial, a handsome venue perched atop Mt. Adams that he had come to by way of other fine dining gigs in San Francisco, Atlanta, Italy, and France, as well as his home of Tel Aviv where he owned and operated a successful restaurant and boutique catering business. After departing The Celestial in late 2004, Silberberg eventually landed at Elegant Fare Catering.

After leaving Elegant Fare in 2012, he felt ready to tackle his own place again, and set his sights on Over-the-Rhine, where community developer 3CDC was investing in start-up restaurants. At Zula, an Israeli slang term for a great find or a hidden gem, Silberberg has dialed back the schmancier aspects of his career in favor of the new order of smaller shareable plates and the de rigueur OTR rustica interior. To wit: the mussel bar. Silberberg’s menu invests heavily in mussels—with nine different sauce preparations. The sauces are mostly good; some better than others (the white wine, garlic, and shallot of the classic French Marinière, as well as the coconut-milky Thai broths are personal favorites), with small rounds of Silberberg’s wonderful handmade bread available to sop up any remaining. But they aren’t preparations that produce the sort of feverish cravings for the next pot nor, for all their prominence, are they the most interesting items on the menu. Much more so is the beautiful lamb moussaka, the plancha roasted mushrooms with smoked bacon and lime, and the crispy risotto cake with short ribs and tallegio.

So too are Silberberg’s and Chef de Cuisine John Harrington’s “big plates”: four daily features—fish, poultry, vegetarian, and the “butcher’s cut”—that often showcase Mediterranean flavors, seasonal ingredients, or a kitchen technique. Saffron foam rather superfluously capped a perfectly seared white sea bass—fatty, flaky, and firm of flesh; and slices of medium rare hanger steak fanned out like a deck of cards alongside a crisp potato “vase” tipped on its side and spilling out a colorful, uniform dice of vegetables. An adept dessert chef, Silberberg deserves a special mention for ending the meal on a light and not-too-sweet note. I was especially knocked out by the personal-sized raspberry Marsala cake with mascarpone cream, and vanilla bean panna cotta dribbled with mint infused syrup. The design flaw of many of the eateries popping up in Over-the-Rhine is that shotgun rooms filled with many hard surfaces create a low roar. That makes for an uncomfortable dining experience.