Dry Dock Fish Co.

Spicy Salmon Poke w/ Chimayo Verde 🌶️🐟 When in doubt… just grab some sashimi-grade salmon and add a little Hero Dose Chimayo Verde. Instant upgrade. This one comes fresh from our favorite local fish vendor @drydockfish — grab some beautiful fish from a local LA farmers market if you can! @foodaccessla Full recipe below 👇 Full writeup in this month’s #Blotter newsletter 🔗 Link in bio to subscribe 📌 Save this recipe for later ⸻ Spicy Salmon Poke w/ Chimayo Verde If you know us, you know we have a deep appreciation for anything bright, punchy, and unapologetically alive with flavor. And honestly, nothing does that for us quite like fresh raw salmon. Ingredients • 1 lb sushi-grade salmon (wild or sustainably farmed) • 1/4 cup cilantro, finely chopped (with stems!) • 1/2 avocado, ~1/4 inch cubes • 2 tbsp finely shredded red onion • 2 tbsp sliced scallion (greens + whites) • 1 tbsp black sesame seeds Optional additions: cucumber • radish • mango • cantaloupe sprouts • blood orange Sauce • 2 tbsp Hero Dose Chimayo Verde • Juice + zest of 2 limes • 2 tbsp soy sauce • Salt to taste Start with a beautiful piece of sashimi-grade salmon (this one came from Dry Dock Fish Co. at a local LA farmers market). Cut salmon into ~1/2 inch cubes. Combine poke ingredients in a large bowl. Whisk sauce vigorously in a small bowl. It won’t fully emulsify and will stay in a little oil/water tension — that’s perfectly fine. Pour over poke and toss gently. Serve with: 🍚 warm steamed rice 🥗 lightly dressed greens 🌮 or even tacos Dose accordingly. Comment- What would you add?

Part 2: The Buttery Ginger Miso Black Cod You’ll Want on Repeat 🐟 Welcome back to my seafood series where we’re making omega-3s effortless. No complicated techniques. Just maximum nutrition & flavor with minimal effort. If you know the famous Nobu-style miso black cod, this is my lighter take on it. No added sugar, a little less sweet, and still rich, buttery, and so flavorful. I added fresh ginger for a little anti-inflammatory boost and black sesame for that toasty, nutty flavor plus extra healthy fats and minerals. This is your new low-effort meal prep flex. Let’s get into it. 👇🏼 4 4-oz pieces of Alaska sablefish / black cod 2 tbsp mirin 2 tbsp cooking sake 2 tbsp white miso paste 1 tbsp grated fresh ginger 1 tbsp black sesame seeds STEP 1: Make the marinade Whisk together white miso, mirin, cooking sake, fresh grated ginger, and black sesame seeds until smooth. STEP 2: Coat the fish Add your sablefish to a container and cover it with the marinade, making sure every side is well coated. STEP 3: Let it marinate Cover and refrigerate for 24 to 48 hours, depending on how much time you have. The longer it sits, the deeper the flavor. STEP 4: Prep for the broiler Remove the fish from the container and gently wipe off the excess miso with your fingers. Place the pieces on a parchment-lined tray. STEP 5: Broil until golden Broil on high for 10 to 12 minutes, until the fish is flaky and the tops are lightly golden brown. STEP 6: Portion & store Top on your favorite asian inspired veggies/startches in meal prep containers. In this video, I made a forbidden rice combined with edamame, radish, carrot, snap peas, cilantro, green onion, and an asian dressing. This keeps really well and reheats beautifully because the fish is so fatty and buttery. Now go make your work colleagues jealous 😉 #misoblackcod #blackcodrecipe #seafoodmealprep #healthymealprep #easymealprep

Meet the Lineup: Dry Dock Fish 🐟🍣 This is the reason you skip the grocery store seafood counter. Dry Dock brings the highest caliber of wild-caught seafood directly to the market. Premium sashimi-grade tuna, fresh local halibut, scallops and shellfish that were in the ocean yesterday. What are you grilling first? Let us know below! 👇 #NewportHarborFM #DryDockFish #WildCaught #Seafood #newportbeach

Part 1: The Salmon That’ll Change Your Meal Prep Game 🐟 Welcome to my seafood series where we’re making omega-3s effortless. No fancy techniques. No complicated ingredients. Just maximum nutrition with minimal effort. This is your new Sunday secret weapon - let’s get into it. 👇🏻 STEP 1: Dry that skin Pat your salmon fillets dry with paper towels. Like, really dry. This is the #1 secret to crispy skin. If you’ve got time, leave them uncovered in the fridge for 30 mins - even better. STEP 2: Season smart Salt and pepper both sides. That’s it. Don’t overthink it. STEP 3: Get the pan screaming hot Heat a cast iron or nonstick pan over medium-high. Add enough oil to coat the bottom (don’t be shy - 2-3 tablespoons). You want it shimmering. STEP 4: Skin side DOWN first Place salmon skin-side down. Press gently with a spatula for the first 30 seconds so the skin makes full contact with the pan. Now DO NOT TOUCH IT. Seriously. Leave it alone for 4-5 minutes. STEP 5: Quick flip When the flesh is cooked about 3/4 of the way up the side, flip it. Cook flesh-side down for just 1-2 minutes. Done. STEP 6: Portion & store Let cool, divide into your meal prep containers. Stays good in the fridge for 4-5 days. I paired mine with lentil herb quinoa, Greek salad, and herb yogurt, but this salmon works with literally anything - roasted veggies, tzatziki, rice, you name it. Pro tip: The skin gets crispiest when you serve it fresh, but reheated this salmon still beats anything else in your fridge. #mealprep #salmonrecipe #healthyrecipes #mealprepsunday​​​​​​​​

🎄🐟 HOLIDAY UPDATE 🐟🎄 Sending early for all our lovely customers that need to be in the know (IYKYK) We’re here to serve you the freshest, sushi-grade seafood rain or shine all year — with the exception of our once-a-year holiday closure so our hardworking fish crew can rest and enjoy time with their families. 💙 🔺 COMPANY-WIDE HOLIDAY CLOSURE We will not be attending ANY farmers markets (whether the market is open or not) from 📆 Tuesday, December 24th through Wednesday, January 1st. 🔺 HOLIDAY MARKET SCHEDULE – SO FAR • Sherman Oaks Farmers Market – CLOSED December 16th, 23rd & 30th • Irvine Farmers Market – CLOSED December 13th & 20th 👉 While Irvine is closed on those dates, you can find us at the TUSTIN Farmers Market on Saturday (9am-1pm) those days only, and we are also at CDM (Corona del Mar) on Saturdays, so you can still get all your seafood and farmers market favorites. (We’ll share any additional closures as we get updates from each market.) 📞 LAST WEEK BEFORE OUR BREAK Please call us on Monday the 22nd for updates on how much seafood is left and to confirm whether we’ll be at the Tuesday the 23rd markets or if we’ve sold out. We’ll also post updates here that day. 🔙 WE’LL BE BACK! We’ll be back at all regular markets the first weekend after New Year’s – Saturday, January 3rd & Sunday, January 4th. Thank you for supporting our small, local seafood business and honoring our team’s much-needed time off. We can’t wait to serve you again in the new year! 🎆🦐🐟 For a full list of our general farmers markets we attend plus their times & locations - Check out our website LOCATIONS tab for our interactive map 🗺️.

If you needed a little motivation this Sunday 🐟 💕 We’re a small SoCal family owned seafood biz bringing sushi-grade cuts to your neighborhood farmers’ markets—so you can fuel your family with the best. Want to find a local market near you? We’ve got an interactive map on our website with all our farmers market locations 🗺️ Not local? Order home delivery 📦 💫 #SushiGradeSeafood #FreshSeafood #LocalSeafood #SeaToTable #FarmersMarket #SoCalFarmersMarket #SouthernCalifornia #ShopSmall #SupportLocal #SupportSmallBusiness #FamilyRun #SmallBusiness #EatLocal #EatFresh #RealFood #HealthyEating #CleanProtein #DinnerInspo #WeeknightDinner #MealPrepIdeas #SeafoodLovers #FishMarket #FromDockToDinner #SushiAtHome #PokeNight #GrillNight #Omega3 #SoCalEats #CaliforniaEats

📍 PALOS VERDES FARMERS MARKET 🥕 Sunday is for Fresh Finds & Local Vibes! 🌊 Skip the grocery store – stroll the market instead. 🍓 Fresh-picked produce, 🌸 handmade goodies, 🐝 local honey, 🎶 live music, and the best weekend vibes on the hill. 📅 Every Sunday | 8AM – 1PM 📍 PV Peninsula High School ✨ Bring your friends, neighbors and your reusable bags! 📸 Don’t forget to tag us & share your market haul — we love seeing your finds! #PVFarmersMarket #SupportLocal #SundayFunday

Ahi Tuna Tartare with Whipped Aioli and Caviar - 12 oz sashimi-grade @drydockfish ahi tuna - 1 small shallot, finely minced - 1 tablespoon fresh chives, finely chopped - 1 tablespoon fresh parsley, finely chopped - 1/2 teaspoon Dijon mustard - 1 teaspoon Meyer lemon juice - 1/2 teaspoon Meyer lemon zest - 2 tablespoons high-quality extra virgin olive oil - Flaky sea salt to taste - Freshly cracked black pepper— -Store bought or homemade aioli - 2-3 tablespoons @drydockfish caviar (Ossetra or Kaluga work beautifully) - Extra chives for garnish - @drydockfish Tips Tallow chips for serving 1. Dice tuna into 1/4-inch cubes with a very sharp knife. In a small bowl, whisk together Dijon mustard, Meyer lemon juice, and olive oil. Gently fold the mustard-lemon mixture into the diced tuna. Add minced shallot, chopped chives, and parsley. Add Meyer lemon zest and season with flaky salt and pepper. Taste and adjust - the flavor should be bright and herbaceous with a subtle mustard tang. 2. Add tartare to serving platter. Top with dollops of aioli and bumps of caviar. Garnish with fresh chives. Serve immediately with tallow chips and mmmmmh mmmh mh. #AhiTunaTartare #TunaTartare #CaviarLover #FineDiningAtHome #LuxuryFood #GourmetEats #SeafoodLovers #SashimiGradeTuna #CaviarDreams #DrydockFish #LuxurySeafood #ChefInspired #FreshCatch #FoodStyling #PlatedPerfectly #ElegantEats #TastingMenuAtHome #EatBeautifully #ChefsKiss #Foodstagram #SeafoodHeaven #GourmetFoodie #FoodPhotography #FoodInspo #LuxuryEats

My new dreamy tropical ahi bowl combination is light, bright, tangy, nourishing, and such a perfect balance for the flavor buds and gut health. Hear me out for a sec - @drydockfish ahi, @heritage_family_farms reed avocado, pickled jalapeno, mango, radish, meyer lemon herb quinoa (just cook quinoa and add lemon zest and your favorite herbs), radish, black sesame seeds, finger lime (can sub lime zest if you cannot find) #locally sourced #seasonal #ahi #bluefin #drydockfish #farmtotable #lunchinspiration #weightlifting #macrofriendly #discoverunder5k #food52 #fy52 #pokebowl #sushionspiraration #seasonalproduce #seasonaldining

4th of July is upcoming! Modified schedule: Friday - Laguna Hills market is closed 7/4 for the 4th of July. Get your seafood at our Fullerton Headquarters that is OPEN for the 4th - but will be closing early at 4pm just for this day! This weekend all markets are OPEN :)

Grilled Branzino with Lemon Okra Gremolata, Roasted Veggies & Avocado Ingredients: • 1 whole @drydockfish branzino, cleaned and gutted • Meyer lemon, sliced • Fresh rosemary sprigs • Avocado oil • Roasted vegetables (I used asparagus, Brussels sprouts, and red peppers) • Warm corn tortillas • 1 ripe avocado, cubed • Salt and pepper, to taste For the gremolata: • ¼ cup roasted red peppers • ¼ cup roasted okra • 2 tbsp olive oil • 1 tsp Dijon mustard • A handful of fresh cilantro • 2 thick slices Meyer lemon • 2 tsp capers Instructions: Rinse the fish well inside and out, then pat it completely dry. Drizzle with avocado oil and season generously with salt and pepper. Stuff the inside with Meyer lemon slices and rosemary. Score the thickest part of each side with a few shallow slits to help it cook evenly. Preheat your grill to medium-high (around 400°F) and oil the grates. If you can, create a cooler zone on one side. Place the fish on the hot grill, tail end over the cooler side. Grill uncovered for about 5 minutes or until grill marks form. Carefully flip with tongs and a thin spatula, then cover and cook another 4–5 minutes, until the skin is crisp and the eyes are opaque. While the fish cooks, make the gremolata. Blend together the roasted peppers, okra, olive oil, Dijon, cilantro, and chopped lemon. Stir in the capers and season to taste. To serve, layer warm tortillas with roasted vegetables, chunks of grilled branzino, a spoonful of gremolata, and slices of avocado. #GrilledBranzino #WholeFishRecipes #SeafoodLovers #MeyerLemon #FarmToTable #EatSeasonal #SummerRecipes #HealthyDinner #EasyDinnerIdeas #DinnerInspo #HomeChef #Food52 #FoodieFeature #BeautifulCuisines #BuzzFeast #CookingAtHome #FeedFeed #TheKitchn #TastingTable #FromScratch #SoCalEats #SanDiegoFoodie #CaliforniaCooking #AlFrescoDining #DinnerWithAView

✨ Fresh, flaky, and full of flavor! ✨ These Wild Black Cod Tostadas are what summer dreams are made of — Crispy corn tostadas Piled high with juicy tomato, creamy avocado, crisp cucumber, red onion, and a perfectly baked piece of our wild caught black cod. Just salt, pepper, and boom—delicious. 😍🔥 Simple. Clean. Next-level fresh. Find our fresh seafood this week at your local farmers market! 📍Tap our bio to see where we’ll be 📦 Or order for home delivery & make this beauty yourself! #DryDockFishCo #BlackCodLove #FarmersMarketFresh #SeafoodReel #WildCaught #TostadaTime #SupportLocal #fishfridayeveryday