From Our Editors
When Don Disraeli and his wife, Randee, turned their attention to seafood retail in 1983, they considered more than their love of tasty fish. Drawing upon his PhD in Biology and her stint as a Scripps Institute of Oceanography researcher, the duo worked to ensure that each aspect of their business would be environmentally sustainable. More than three decades later, those standards are still upheld today, as Kanaloa Seafood remains one of the only North American and European seafood companies environmentally certified by the International Organization of Standardization.
Environmentally responsible fisheries supply the Disraelis with sushi-grade fish, which cutters clean and slice behind large viewing windows at Kanaloa Seafood’s Santa Barbara and Oxnard storefronts. The succulent cuts are then sustainably packaged inside recyclable corrugated boxes. Every Monday to Saturday, guests can procure fish ranging from wild-caught black cod to Hawaiian ahi tuna. Guests dining-in at the new restaurant side of their store-front can pair a glass of wine or beer with a number of fresh-caught selections including oysters and poke as well as soup, sandwiches, salad and fish taco options.