Before fishermen discovered the edibility of fish, they used each catch as bait for larger species, hoping in the end to hook the biggest fish of all—friendship. Cast your line with today's Groupon: for $15, you get $30 worth of fresh seafood at Kanaloa Seafood.
Armed with a PhD in oceanography, Kanaloa Seafood owner Don Disraeli teams with his wife Randee to provide high-end seafood that’s procured, processed, packaged, and delivered nationwide using sustainable practices designed to reduce the size of their environmental footprint. One of the few North American seafood companies certified by the International Organization for Standardization, Kanaloa gathers its ocean-fresh fish and shellfish from eco-friendly, scientifically sustainable fisheries, eschewing the diesel-powered robot fishermen favored by other seafood providers. Succulent cuts of Wester Ross salmon ($15.95/lb.) long to be swathed in a shroud of rice and seaweed, and brilliant white filets of California halibut ($21.95/lb.) evoke the ivory grandeur of Poseidon’s flowing beard. Jumbo shrimp ($22/lb.) scale mountains of frigid ice cubes before plummeting from frost-flecked peaks onto tender beds of Santa Barbara rope-cultured mussels ($8.95/lb.). In addition to showcasing schools of fresh fish, Kanaloa's trained chefs dish out preparation tips to an array of seafood enthusiasts and curious foodies.
All prices based on availability and time of season.
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.