Fish 101 – Leucadia’s Outstanding Deco-Stop for Fresh Fish

F101_0898Shore diving along the north San Diego County can be really productive and fun this time of year. Spots like Cardiff Reef, Seaside, and Swami’s are all beautiful nearshore spots offering beautiful kelp canopies teeming with life. Coupled with the fact they are relatively easy access as well, there is no reason not to enjoy them. And now, as if the dives themselves weren’t enough, there’s a great new restaurant in Leucadia to finish up your diving day – Fish 101.

Located at 1468 N. Coast Hwy, Fish 101 is type of place that we all wish we had down the street from our houses. From first glance, it looks like another hipster joint with poorly shaved dudes wearing hipster pork pie hats(this is the civilian

Fish Chowder
Fish Chowder
Yellowtail Tataki

equivalent of a tech diver fyi) but it’s more than that.  It’s also quite possibly one of the best fish houses you’ll ever try. It’s not just the fresh, locally sourced fish nor is it the reverence that the chef treats it with. It’s more than that in a subdued way. There is no overreach here. Just really well made food, prepared quickly. We tried the chowder and it was delicious. Not too heavy with a hint of corn and potato. Subtle. We tried the special crudo which was a yellowtail tataki and enjoyed the restraint employed. A  light arugula base with avacado, radish and ponzu supported the lightly cooked fish.  Fish and chips were a hit as well with a nice light batter providing a surprising crunch.  I personally loved the fried oyster po’ boy sandwich on a flakey white roll.  Throw in an oyster bar, local craft beers on tap, and a top notch root beer float for dessert and you’ve got something for everybody. And did I mention it’s inexpensive? It is. Nothing on the menu is over $12 and most of it falls in the $7-9 range. It’s the perfect spot to finish up a day of diving in N. San Diego county. Just remember that if you come for the diving you should stay for the Fish 101.

Link to Fish 101's website
Link to Fish 101’s website

Spiny Lobster Cooking Demo in Culver City

What's bugging you?
What’s bugging you?

Looking for a better way to prepare the bug you took last night? Tired of the the old boil and butter routine? Well here is your chance to get some new kitchen insight on helping your bug be all that it can be come dinner time. As part of a series on sustainable seafood, Surfas Restaurant Supply in Culver City will be sponsoring a spiny lobster cooking demo by Chef Ray Garcia of Fig Restaurant in Santa Monica. Be there at 11 am on Saturday, February 2nd and learn a little bit.

Details are available  on their Facebook page. Check it out here

Serfas Official Site
Serfas Official Site

Sea Urchin Linguine – Fresh, Fast, and Fantastic!

Sea Urchin Linguine
Sea Urchin Linguine

In our never ending quest to demonstrate the creamy goodness that is the red sea urchin, we present for your dining pleasure a delicious and easy preparation that will help you get your strut on whenever you go diving.  In a short 25 minutes, you and 3 friends can be enjoying a delicious pasta that tastes of the Pacific.


5-6 pieces of urchin roe (usually about one large red)

1/4 cup of extra-virgin olive oil

1/2 pound of linguine

1 cup of swiss chard, coarsely chopped

1 tablespoon of chives

  1. In a blender, puree the sea urchin with 2 tablespoons of the olive oil until smooth.
  2. In a pot of heavily salted boiling water, cook the linguine until al dente, as per the instructions. Meanwhile, in a deep skillet, heat the remaining 2 tablespoons of oil. Add the chard and cook over moderately high heat until wilted, about 3 minutes.
  3. Drain the linguine, reserving 5 tablespoons of the cooking water. Add the linguine to the skillet with the sea urchin puree and 2 tablespoons of the cooking water and toss over moderate heat for 30 seconds. Off the heat, add the remaining 3 tablespoons of cooking water and toss. Transfer the linguine to bowls and serve. Top with chives and salt and pepper to taste.

Serve it with a nice white wine and you’ve got something that’s fresh, fast and tastes of the sea. Enjoy.

Who would’ve thought Sacramento could be the capital of anything?

Besides California of course. Interesting story here for those of you who thought “Sacto” only produced bad basketball and even worse politics. They can hang their hat on caviar.

Imperial Caviar is one of three grades of caviar from farm-raised white sturgeon packaged by Sterling Caviar in Elverta. Sacramento has become the nation’s caviar capital, with Sterling producing more than 80 percent of the domestic supply