Frequently Asked Questions
- What are your store hours?
- What fish are in season?
- Do you carry anything besides seafood at your stores?
- Can I set up a wholesale account to order from the store?
- Where are your weekly specials posted?
- What is the best way to cook a live lobster?
- I’ve got my fish, now how do I cook it?
- How concerned should I be regarding mercury in seafood?
- Do you carry any endangered species?
- Which fish are farm raised and which fish are caught wild?
What are your store hours?
For our Santa Monica location, the Market Hours are Monday - Saturday 9am to 9pm and Sunday from 9am to 8pm and the Café Hours are Monday - Thursday 11am to 9pm, Friday & Saturday 11am to 10pm, and Sunday from 11 am to 8pm.
For our Costa Mesa location, the Market and Café Hours are Sunday through Friday 10 am to 7 pm and Saturday 9 am to 7 pm. The stores are closed on Thanksgiving and Christmas.
What fish are in season?
Fishing is affected by any number of external factors (i.e., weather, migration patterns, et al) which makes it difficult to predict exactly what fish will be available. While some fish, like Alaskan Halibut and Copper River Salmon, have very strict seasonal availability it is best to call the store directly and speak to a Seafood Specialist. In Santa Monica call (310) 393-5244. In Costa Mesa call (949) 574-8862.
Do you carry anything besides seafood at your stores?
Yes, we do! We carry the very best quality gourmet and artisan products selected from around the world to accompany your seafood meal. We also offer organic produce from local farms, outstanding wine offerings, unique beer selections, a large selection of freshly baked breads from La Brea Bakery, cookware for seafood, cookbooks, recipes, and grilling tools and supplies.
Can I set up a wholesale account to order from the store?
In order to qualify as a wholesale customer of Santa Monica Seafood, a company or individual must purchase an average of $1000/week in seafood with a minimum order of $300. If your business does not meet these minimums we do have a program for Preferred Retail Customers. Please contact the store manager to inquire further.
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Where are your weekly specials posted?
Our weekly specials are posted online or you can sign up to receive our specials in your inbox.
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What is the best way to cook a live lobster?
The most common preparation for lobster is to boil them whole in a large stockpot but there are many more ways to enjoy this beloved crustacean. We offer cooking demonstrations and instructions in our store. Please check the schedule of events to learn even more delicious preparations.
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I’ve got my fish, now how do I cook it?
Most seafood can be prepared and served in a variety of ways. Your results will be affected by the fat/oil content of the fish you are cooking, the firmness of the fish, and the product form. (Is the skin still on? Are there bones in the fish?) There are as many techniques as there are fish in the sea. For some great cooking suggestions, please see our recipes.
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How concerned should I be regarding mercury in seafood?
The following information has been taken from the EPA’s web site and is part of the “Joint Federal Advisory for Mercury in Fish” prepared by the FDA and the EPA:
Fish and shellfish are an important part of a healthy diet. Fish and shellfish contain high-quality protein and other essential nutrients, are low in saturated fat, and contain omega-3 fatty acids. A well-balanced diet that includes a variety of fish and shellfish can contribute to heart health and children's proper growth and development. So, women and young children in particular should include fish or shellfish in their diets due to the many nutritional benefits.
However, nearly all fish and shellfish contain traces of mercury. For most people, the risk from mercury by eating fish and shellfish is not a health concern. Yet, some fish and shellfish contain higher levels of mercury that may harm an unborn baby or young child's developing nervous system. The risks from mercury in fish and shellfish depend on the amount of fish and shellfish eaten and the levels of mercury in the fish and shellfish. Therefore, the Food and Drug Administration (FDA) and the Environmental Protection Agency (EPA) are advising women who may become pregnant, pregnant women, nursing mothers, and young children to avoid some types of fish and eat fish and shellfish that are lower in mercury.
By following these three recommendations for selecting and eating fish or shellfish, women and young children will receive the benefits of eating fish and shellfish and be confident that they have reduced their exposure to the harmful effects of mercury.
- Do not eat Shark, Swordfish, King Mackerel, or Tilefish because they contain high levels of mercury.
- Eat up to 12 ounces (2 average meals) a week of a variety of fish and shellfish that are lower in mercury.
- Five of the most commonly eaten fish that are low in mercury are shrimp, canned light tuna, salmon, pollock, and catfish.
Another commonly eaten fish, albacore ("white") tuna has more mercury than canned light tuna. So, when choosing your two meals of fish and shellfish, you may eat up to 6 ounces (one average meal) of albacore tuna per week.
Check local advisories about the safety of fish caught by family and friends in your local lakes, rivers, and coastal areas. If no advice is available, eat up to 6 ounces (one average meal) per week of fish you catch from local waters, but don't consume any other fish during that week.
Follow these same recommendations when feeding fish and shellfish to your young child, but serve smaller portions.
Do you carry any endangered species?
Please refer to our sustainability statement.
Which fish are farm raised and which fish are caught wild?
Today many seafood products are farm raised. When you shop in our stores, we clearly indicated whether the item you are interested in was farm raised or wild.