MangezAvecFateh!: Moby Dick Fish Market and Grill

THE HUNT FOR PROPER SEAFOOD- Moby Dick Fish Market and Grill:

A KKonnect Restaurant Review

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Moby Dick has been found!  And it is nowhere near New England, in fact it is a little closer to 4805 Convoy St in San Diego.

I recently had the opportunity to visit one of the hidden foodie spots in San Diego. Moby Dick Fish Market and Grill as the name alludes to is a Fish Market and restaurant. The market sells an impressive array of fresh premium seafood from as close as Southern California to as far as New Zealand, Hawaii, Chile, and Japan. The restaurant takes the fresh seafood and makes classic poorboy sandwiches, tacos, and salads to complex pastas, miso zuke dishes, intricate sushi and Korean mixed rice dishes.

One of the great advantages of eating at Moby Dick Fish Market and Grill is that the seafood is as fresh as can be. Fresh seafood means a  more colorful, vibrant and delicious seafood.

Entering the restaurant I was immediately greeted by a very attentive and sociable staff. The restaurant grounds were spacious, clean, and well maintained. However beyond the amicable staff and aesthetics, more importantly the restaurant had a true mark of a fine seafood establishment… No fishy smell!

After sharing a few capricious anecdotes with the staff, I then had the wonderful pleasure of meeting the owner of Moby Dick Fish Market and Grill, Mr. Chris Park.

ABOUT THE OWNER:

Saying Moby Dick Fish Market & Grill owner Chris Park has a passion for seafood is an egregious understatement. Not only does Mr. Park have a keen sense of the flavors and preparation of seafood with his culinary acumen, he owns his own fish market, and he also did his undergraduate studies at the University of California San Diego studying Oceanography and Marine Biology.  His knowledge and appreciation for seafood would easily show when I and my colleagues were presented with his signature dishes.

DUNGENESS CRAB:

The Dungeness Crab from Washington State was quite succulent, moist and juicy.  Not much needs to be said here, the  crab was prepared excellently and only needed to be complimented with a lemon butter sauce.

CHERRYSTONE CLAMS:

The Cherrystone Clams came from Connecticut. The clam shells were colorful, easily showing their freshness. The clams were meaty and tender to the bite. A small squirt of lemon added a nice tartness to the savory clam meat. Simplicity and elegance all in one shell.

ROCKFISH:

Seafood is generally presented in a bourgeoisie filet in most seafood establishments. In Moby Dick, when you order fish, you literally get a whole fish presented to you.  The Rockfish from Boston, Massachusetts  I was presented with was fried perfectly, my fork pierced through the crispy exterior, into the soft and flaky fish meat.  My colleagues and I had quite an easy time sharing the Rockfish as the meat separated from the bones so stress-free.  The fish was buttery and was presented with a unique tart coleslaw.

JUMBO PRAWNS:

The next dish I was presented with was an array of fried prawns with a spicy ponzu sauce. The bold taste of the giant prawns was complimented with a unique spice seasoning which provided just enough heat to pucker your lips and crave more. The ponzu sauce added a wonderful layer of tartness to the already flavorful prawn. And the portions were quite satisfying.

CONCLUSION:

Moby Dick Fish Market and Grill excels in offering  a veritable bevy of fresh fish and seafood including but not limited to ; Yellowtail, Shark, Calamari Steak, Red Snapper, Salmon, Hawaiian Ono, Albacore, Mahi Mahi, Seared Ahi Tuna, Halibut, Swordfish, Chilean Sea Bass and Alaskan Halibut. In addition to the restaurant, a Sushi Academy is offered where one can learn the fine art of Sushi making from a classically trained Master Chef from Japan.

Ultimately, the freshness, variety and owner’s appreciation of seafood sets this establishment apart from others. I look forward to revisiting the restaurant, chatting with the attentive and amicable staff, trying another regional delicacy, discovering new flavors, textures and aromas and learning my way around cutting a piece of Japanese Tuna.

-Fateh K.Mangez2

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Author: Jini

So Cal 1.5 Generation Korean-American / Teacher-In-Training / Freelance MC and Kor-Eng Interpreter

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