Happy 😊 Saturday Morning folks!! For all you Sea Urchin AKA Uni fans we just got a shipment 📦 in! We are here today until 3p.m so come by and get some!! Drive safe pls! ☔️🌧🌊 # 🐟🐙🦀🦐🍣🎉🍴 # #916 # # # # # # # # # # Fresh Bodega Bay Dungeness Crab Meat HOW DO WE DO IT? Providing our community with fresh, wild caught fish is our commitment We use our commercial fishing vessel, the Fair Seas and the vessels of our partners to bring the oceans bounty directly to you. We catch and source wild caught seafood and deliver it to local farmers markets direct from the boat. Everything is delivered fresh and natural — nothing is flash frozen, farm raised, or with color added — from wild salmon to sea scallops, albacore tuna, California halibut, butterfish, petrale sole, and more. HOW TO RESERVE YOUR FISH Order > Pick-Up At Market Step 1: Use Shopping Cart to Add Products to Cart Note: You will specify the desired weight to the nearest .25 lb.

Step 2: Upon Checkout, Select the location you would like to pick it up (Click Here to view Locations and Market Hours) Step 3: Come pick your fresh fish up at the market. Pay with Cash or Check upon Pickup We catch and source wild caught seafood and deliver it to local farmers markets direct from the boat. “Everything is delivered fresh and natural — nothing is farm raised or with color added — from wild salmon to sea scallops, albacore tuna, California halibut, butterfish, petrale sole, and more.” WHO’S STEERING THE SHIP? Founder, Little Fish Company Captain, F/V Kathy II Providing you Wild Caught Seafood since 2005. Pulling up MONSTERS on the daily. Copper gets depressed when dad is away fishing.“The Daiso section (where everything is a $1.50 unless otherwise marked) is so interesting.” “I came at 6ish and missed out on the bento boxes but this place still blew my mind.” “My family always buys sushi grade fish here when we feel like a home sashimi night.”

J — “They’re inside the Asian Food Market on Broadway,” I was told.The good sources are usually hidden away like that. jiro dreams of sushi solarmovieFor years I had driven by Sunh Fish not knowing what I was missing. yo sushi menu dubai marina mallOf course, Luke knew all along. sushi online bestellen rostockThen, The Son took over for The Father and things got even better. jocuri sushi bar la mariaNot only were they easier to find in their huge new space at 19th & V Streets with lots of parking, but they were just 4 blocks from home. How cool is that.Don’t even have to decide which fish. Just walk a few blocks and choose from an amazing array: sushi-grade ahi, salmon and hamachi, wild black sea bass, whole branzino, wild Alaskan halibut, live lobsters and oysters, a half-dozen types of shrimp… and on!

So, in our quest to share local resources, we took a photo journey there early on a Friday morning to see them prepare shipments for their wholesale business. This is a serious operation: picking, packing and sending for delivery hundreds of orders from, basically, all the top restaurants within a 50-mile radius. The names of Mulvaney, Ella, Mikuni, Hana, and many more, were hurriedly written on pallets of product as they were loaded. The whole thing was over in 90-minutes. Now, retail customers start arriving.Light bulbs go off! This is the center of the fish universe in Sacramento, and we get to shop here. Just so you know I’m not lying, here’s a riff on the French classic salade frisee with lardons… only the poached eggs are replaced with huge, Cajun-seared scallops from Sunh Fish. 8 large, “dry” scallops 2 Tbsp. Cajun spice mix/rub. I prefer Paul Prudhomme’s, but just about any good one will do fine. 1 lb pepper bacon, cut as lardons.

Have the butcher cut generous ½-inch-thick slices from a slab and remove the skin, if any. Then, at home, make ½-inch cubes from the slices before cooking. 2 small heads of frisee [baby curly endive]It’s dead easy and way cheaper. ⅓ cup + 2 Tbsp. grapeseed oil. You can use olive oil, but grapeseed oil has a more neutral flavor and won’t burn. 1 Tbsp. course-grained Dijon mustard. ¼ cup white Balsamic vinegar. Use more or less, depending on emulsification and how sweet you want the dressing. Salt and pepper to taste. Smoked finishing salt, if desired. Make croutons, if you are. Cube and cook lardons. Pat scallops dry of excess moisture. Coat evenly with spices. Heat flat-top or heavy skillet on high until hot. Add 2 Tbsp. oil. When shimmering, turn heat to medium-high, add scallops and sear on one side for 1 to 2 minutes. Turn scallops and sear the other side for about the same time. Set aside on paper towels to absorb any excess oil.

Wash and break up the frisee into manageable pieces. Whisk Dijon, oil and white balsamic vinegar to emulsify. Add salt and pepper to taste. Correct with balsamic, if needed. Pour dressing in bottom of large bowl. Add frisee, lardons, croutons and toss well. Serve in large, individual salad bowls. Place 2 scallops on top of each salad. Sprinkle with ground pepper and a pinch of smoked finishing salt, if desired. Oto’s Marketplace, formerly known as Oto’s Japan Foods have opened their new location at 4990 Freeport Blvd at the corner of Freeport Blvd and Harian Way in Sacramento. Oto’s Marketplace is a specialty grocery store specializing in a large selection Japanese and Asian Foods, fresh fish, quality meats, farm fresh produce – brought in by local farmers, homemade bento lunch boxes and made to order sushi. We thank you for your past and continuous on-going support throughout the years and helped make it possible to expand the business and continue to serve the Sacramento community.