What to Do With Your Fresh Catch of the Day

Written By: Michelle Slieff What Seafood Serious Angelenos Should Be Eating Right Now Fresh fish LA

In Maori culture, the sea is highly respected. It’s said to be the source and foundation for all living things. In New Zealand, Tangaroa is considered to be the god of the sea. So it’s only fitting Mark & Suzy White, owners of Tangaroa Fish Market, Mark being of Maori heritage and Suzy a native Californian decided to name their seafood-centric business after the legend of his culture. Located in Culver City, this casual restaurant and fish market that opened this past year, features fresh high-quality seafood and local artisanal products that enhance their catch. Mark sources his fish locally and from New Zealand—a place that offers salmon like you’ve never tasted before.

At Tangaroa, it’s all about highlighting and respecting the gifts of the sea, and Mark White is the best resource to discover what gift is in season, how to prepare it and where to find it.

What to Catch

What’s in season? Right now, you’re going to find Pacific halibut to be the freshest catch of the day. Pacific halibut normally live in cooler temperatures of the Northern Pacific and Bering Sea and they come to feed in shallow coastal waters. Pacific Halibut is a firm textured fish with fewer bones than most, making it much easier to prepare. Don’t forget to save the cheeks—they are said to offer a sweet flavor that you can’t resist!

How to Prepare Fresh fish LA

Mark suggests letting the fish really speak for itself. At his restaurant, you won’t find fish smothered in sauces. If there is a sauce, it’s always served on the side. They’ve gone to great lengths to provide the highest quality product that it would be a shame to prepare it any other way. Mark suggests keeping it simple when it comes to dressing your fish.

Check out his recipe:

Poached Halibut

6-8 oz halibut fillet (skin on)

Tin foil

Olive oil

Salt/pepper to taste

Pinch of garlic

1/4 cup white wine—dry or crisp

Lemon wedge

Fresh dill/thyme

White onion thinly sliced and layered on top optional

Serve with lemon wedge and a nice Sauv blanc. Oyster bay from New Zealand comes to mind—it’s readily available at most major supermarkets.

Use enough tin foil so you can lay the fillet on the foil and close the sides up into a pouch

Drizzle a little olive oil onto tin foil add a sprinkle of salt & pepper

Lay fish on tin foil skin down

Lightly baste the fillet with olive oil, sprinkle with salt/pepper

Add dill/thyme/garlic, pour over white wine and close up tin foil pouch

Bake in oven at 350 for 7-8 minutes.

You want the fish to be firm but tender to the touch.

Skip the Fuss, Where to Dine: If you’re not in the mood to prepare dinner tonight, dine at Tangaroa Fish Market instead. They offer locally sourced seafood on the menu, as well as some high end species brought in from New Zealand. While menu items like fish and chips are a fan favorite, we also recommend trying the salmon sourced from New Zealand. Coming very soon their fresh seafood market will be expanding its offerings to more local and pacific choices of fish and shellfish along with artisan cheeses, locally baked breads and tapenade. Tangaroa offers a beautiful selection of beer, wine and sake to pair with your dish.

Tangaroa Fish Market & Raw Bar
12604 Washington Blvd
Culver City, CA 90066
424.289.8144

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