San Pedro Fish Market Grille

San Pedro Fish Market Feeds First Responders

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(Gerry Furth-Sides)  We were heartened to learn the  San Pedro Fish Market is donating World Famous Shrimp Trays to first responders across Los Angeles County. To date, San Pedro Fish Market has donated over 1,200 meals to front line healthcare responders across Long Beach, San Pedro and Los Angeles communities as a part of their continuous effort to provide support to those affected by COVID-19.

The Ungaro family owned and operated market is also offering World Famous Shrimp Trays for four people for just $20 now through May 3. Affordable nutritious, protein-packed meals from San Pedro Fish Market at also available for local delivery via Grubhub, enjoy home.

San Pedro Fish Market’s World Famous Shrimp Tray for two people

First Responders and organizations who have received donated Shrimp Tray meals include Harbor-UCLA Medical Center, LA Fire Stations 36, 40, 48, 101, 110, 111 and 112, Long Beach Police, Long Beach Police Marine Patrol, Long Beach SWAT, Little Co Of Mary Hospital, Little Sisters of the Poor, Memorial Care Long Beach Medical Center, Memorial Hospital Of Gardena, St Mary’s Medical Center ER and VA Medical Center. Both San Pedro and Long Beach Fish Markets are gearing up for additional meal donations throughout the community.

 The World Famous Shrimp Tray is a mound of fresh shrimp piled high with fajita bell peppers, onions, tomatoes and potatoes tossed with San Pedro’s signature savory seafood seasoning and soybean butter. Served with fresh, house-made garlic bread, the World Famous Shrimp Tray is a deeply satisfying seafood meal.


San Pedro Fish Market and Grille at the very end of Harbor Boulevard in San Pedro usually fills close to 400 outside seats every week-end.  The rustic tables and waterfront view reminded us of eating outside on the wharf in Greece.  

The outside restaurant seating that is camp-packedon week-ends are now empty.

The restaurant claims the crowd comes for their high quality, fresh shrimp, delivered fresh daily from the San Pedro Fish Market.  The Shrimp Platter for Two and the shrimp Tacos are signature items.  We look forward to the days when you can again pick your own from a counter and have them cook it (grilled or sautéed) and then eat outside in the fresh air overlooking the water.  The restaurant usually offers inside dining, with a small bar, and the few week-day customers there between lunch and dinner seemed to be having such a leisurely good time they would be there for supper, too.

World Famous Shrimp Tray Donations will be ongoing.  The 
$20 Four Person World Famous Shrimp Tray
Available now through May 3, 2020.

WHERE: 

San Pedro Fish Market Locations:

1190 Nagoya Way, San Pedro, CA 90731

6550 E Marina Dr, Long Beach, CA 90803

  • Local delivery is available via GrubHub 
  • Nationwide delivery is available on amazon.com and  via Goldbely

Open San Pedro Fish Market Grille Locations:

120 West G Street, Wilmington, CA 90744

1313 W. Sepulveda Blvd., Harbor City, CA

About San Pedro Fish Market:

Founded by Mackey Ungaro, his son Henry, and his nephew Tommy Amalfitano, San Pedro Fish Market opened the doors to its first location in 1956, originally called Vista Seafood. In the early 60’s, Vista Seafood was relocated to the beautiful waterfront location which would later become the Ports O’ Call Village. This waterfront site, rebuilt in 1982 and renamed the San Pedro Fish Market and Restaurant.  San Pedro Fish Market has become one of the top ten most Instagrammed restaurants in the country highlighting their World Famous Shrimp Tray. Much of it has been documented with their award-winning web series Kings of Fi$h, which showcases the San Pedro-based family entrepreneurs and their four-time Guinness Book of World Record restaurants. Nearly four generations later, the families continue the tradition of serving fresh seafood to the waterfront community and beyond. For more information, visit  www.sanpedrofish.com and www.spfishgrille.com/location.

San Pedro Fish Market and Grille: Where Big is Oh-So-Beautiful

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(Gerry Furth-Sides) San Pedro Fish Market and Grille already has your full attention week-days because it is at the very desolate end of Harbor Boulevard at the almost end of what is an almost empty huge parking lot in San Pedro.   That same parking lot, right along with the restaurant that seats close to 400 outside, also get your attention on week-ends and in the summer because is it jam-packed. It got our lasting attention because it was one of the most genuinely hospitable, fun places we’ve ever visited, and reminded us of eating out in Greece.  It is a family run operation and the Ungaro family does it beautifully.

The outside restaurant seating that is camp-packedon week-ends.

The restaurant claims the crowd comes for their high quality, fresh shrimp, delivered fresh daily from the San Pedro Fish Market.  The Shrimp Platter for Two and the shrimp Tacos are signature items.  And the novelty adds to the attraction because you can pick your own from a counter and have them cook it (grilled or sautéed) and then eat outside in the fresh air overlooking the water.  The restaurant offers inside dining, with a small bar, and the few week-day customers there between lunch and dinner seemed to be having such a good time they would be there for supper, too.

The World Famous Shrimp Tray for two people. at San Pedro Fish Market Grille

In spite of confusion (we were at the wrong location because of GPS listings), Orlando the manager of the location, Maria the restaurant manager and Francesca were only too happy to help us anyway.  Orlando and Francesca have been a part of the staff for nearly 25 years, and their enthusiasm is absolutely infectious.  Orlando told us that the San Pedro Fish Market used to be packed on holidays.  Now “every week-end is a holiday,” he laughed.

Beautiful Francesca made our meal into a feast

Local manager Orlando, who has been with San Pedro Fish & Grille for almost 25 years

Shrimp tacos are cooked to order with San Pedro Fish Market’s signature seasoning and served grilled or deep-fried on corn tortillas topped with fresh cabbage, onion, tomato, cilantro and signature sauce.  The prices range according to the fish or seafood, from Vegetarian Tacos ($2.25) to Salmon ($5.25).  In the middle are Calamari or Scallops  ($3.25) Tilapia ($3.50), Red snapper or Orange Roughy ($4.25), or Alaskan Halibut or Swordfish ($5.25). Introductory specials are run continuously with celebratory specials  run every so often.  See details on the website.

Shrimp tacos are cooked to order, grilled or fried

The World Famous Shrimp Tray for two people.  The meal starts with a salad and clam chowder, also fresh and straightforward.  Francesca took great pride in bringing us all three dressings so we could see which one we liked best.

The Shrimp Platter comes with a pillowy big, buttered roll to make into a sandwich.  Lemon wedges and spice sauce are also on the table.  There is an abundance of diced potatoes along with the smaller size shrimp for easy eating.

Founded as a small neighborhood fish shop, San Pedro Fish Market grew from humble beginnings to the largest restaurant on the West Coast. In 2018, the families behind the legendary waterfront San Pedro Fish Market expanded their horizons by launching a new, fast-casual dining concept: San Pedro Fish Market Grille.   This bustling, high energy dockside eatery offers delicious seafood plates made from the highest quality ingredients, cooked to the customer’s requests. With three locations in the South Bay, the Ungaro family continues the tradition of serving fresh seafood to the waterfront community and beyond. For more information, including menu items and locations, visit www.spfishgrille.com.

View from the outside restaurant deck

If you aren’t too full, or want to walk the waterfront and have dessert, a soft serve is right across the way.  And the market has the last words that you take with you:

ADDRESSES:
San Pedro Fish Market: 1190 Nagoya Way, San Pedro, CA 90731
San Pedro Fish Market Grille: Harbor City: 1313 W. Sepulveda Blvd., Harbor City, CA 90501. (424) 263-5864.  Rolling Hills Estates: 3 Peninsula Center, Rolling Hills Estates, CA 90274. (310) 265-2260. Wilmington: 120 West G Street, Wilmington, CA 90744. (310) 835-6671

How to Celebrate National Shrimp Day May 9 with Sublime Ethnic Dishes

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Shrimp tacos (photo courtesy San Pedro Fish Market Grille)

(Gerry Furth-Sides) May 10 marks National Shrimp Day.  It isn’t surprising that shrimp is the most widely served seafood in the world, and Americans eat more shrimp than any other seafood.  But did you know that the word “prawn” is used loosely to describe any large shrimp, sometimes known as “jumbo shrimp.”  Some countries use the word exclusively for all shrimp.

As healthy as they are tasty and textured, shrimp is low in calories and high in levels of protein, omega-3, calcium and iodine.  Shrimp is also known to be considered good for the circulatory system.  At the same time, shrimp and other shellfish are among the most common of food allergens.  People who have this reaction, including a member of our family, can be so sensitive, as our family member is, that a washed plate that held shrimp can send a diner to the emergency room.

San Pedro Fish Market Grille is celebrating National Shrimp Day on May 10 with $1 Shrimp Tacos.  San Pedro Fish Market Grille serves only the highest quality, freshest shrimp, delivered fresh daily from the San Pedro Fish Market.   The mouthwatering shrimp tacos are cooked to order with San Pedro Fish Market’s signature seasoning and served grilled or fried on corn tortillas topped with fresh cabbage, onion, cilantro and signature sauce. The World Famous Shrimp Tray for two people will also be available for just $25.  No coupon necessary.

All San Pedro Fish Market Grille Locations will celebrate. Harbor City: 1313 W. Sepulveda Blvd., Harbor City, CA 90501. (424) 263-5864.  Rolling Hills Estates: 3 Peninsula Center, Rolling Hills Estates, CA 90274. (310) 265-2260. Wilmington: 120 West G Street, Wilmington, CA 90744. (310) 835-6671

Just an everyday divine shrimp/seafood platter at San Pedro Fish Market Grille

Working with Ocean Garden jumbo beauties at Western Research Kitchens has until now been the highlight of my  own “shrimp history”.  These 14-20’s (measuring how many to the pound) give an idea of the whopping big size. Ocean Garden was the name chosen by the Mexican Government, who owned the operation.  They came in a thick plastic bag and I made a lot of very good friends with these as gifts.

Most recently the supermarkets have been having plump, tasty 15-20’s prwns from Indonesia on sale certain days.  Sprouts has them in the counter, defrosted.  Von’s has them in resealable plastic bags, limit four at $5.99 a pound! When I menterioned this to a gourmet chef, she raved about the waters that produce thee shrimp, confirming our opinion.  They are my new “go –to” gourmet mix-and-match food for salads or entrees. Add greens and fresh veggies for a salad.  Add baked yam fries, a green veggie and any internationally-based sauce and you have the most satisfying meal.

A philosophical contrast! grilled shrimp; corn; peas; Melissa’s peppers, and harissa sauce made from the kosher Harissa deli paste.

Preparing the shrimp for consumption usually involves the removal of the head, shell, tail and “sand vein”.  There are many ways to cook shrimp.  Standard methods of preparation include baking, boiling, broiling, sauteing, frying and grilling.  Cooking time is delicate for shrimp, and they are at their best when not overcooked. You can see a a  “tails on” version below of a  Mexican dish that is also fun to eat.   Our colleague, Barbara Hanson, prepared this Aquachile at home with instructions from the chef at the Villa del Palmar Restaurant in Mexico at the Islands of Loreto.

Barbara Hanson’s homemade Aquachile from the chef at the Villa del Palmar Restaurant in Mexico at the Islands of Loreto

Popular North American regional  Shrimp Dishes:

  • Seafood Gumbo:  A stew or soup that probably originated in southern Louisiana during the 18th century.  Seafood gumbo typically consists of a strongly flavored stock, shrimp and crab meat (sometimes oysters), a thickener, and seasoning vegetables.  Gumbo is often categorized by the type of thickener used:  okra, the Choctaw spice, file powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat.

Preux & Proper gumbo cooked al fresco

Shrimp in Preux & Proper’s Seafood Gumbo and sassafras leave!

  • Shrimp Cocktail:  The Golden Gate was the first to serve this .50 cent shrimp cocktail in 1959, now considered a Las Vegas cliché, and an enormously popular one.  Listed on the menu as the “Original Shrimp Cocktail” on the menu, it consists of a regular-sized sundae glass filled with small salad shrimp, topped with a dollop of cocktail sauce.

SALAZAR Chef Jonathan Aviles’s Coctel de Camarón

Even a shrimp cocktail on a eco-friendly wooden plate holds an exotic appeal.

  • Shrimp DeJonghe:  A Chicago specialty, this appetizer or main dish casserole features  whole, peeled shrimp blanketed in soft, garlic, sherry-laced bread crumbs. It originated in the late 19th or early 20th century at the DeJonghe’s Hotel and Restaurant.

Two Indian chefs at local restaurants also are inspiring.  Martin Shah at India’s Tandoori Brentwood makes a soup he calls simply, “Ginger Shrimp” and it’s clear flavors ring out.  Popular Bangladeshi restaurant owner, Shah, continually creates regional dishes for his patrons.

Martin Shah’s Ginger-Shrimp soup at India’s Tandoori Brentwood (Martin took the photo!)

Finally there are dishes that just call out for shrimp.  Here below is eponymous Adya Restaurant chef’s pixie-radish salad.

Celebrate your favorite way to celebrate the holiday and share on #NationalShrimpDay.

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