From Our Editors
The chefs cater their seafood to meet any sort of craving at Moby Dick Fish Market & Grill. They grill fresh red snapper, monkfish, and swordfish to diners' specifications, enhancing the natural flavors with sauces such as creamy dijon or ponzu mayonnaise. They fry cod or monkfish for fish 'n' chips and simmer new pots of housemade clam chowder every day. Chef Kazumi, a sushi veteran with more than 30 years of experience, slices ruby-hued tuna and Northern California abalone into delectable morsels. Patrons can also purchase fresh fish and sashimi-quality fillets to prepare at home or use to lure trained seals out of their backyards.