We woke up early to go to San Diego’s Open Air Fish Market, the Tuna Harbor Fish Market. It is down near the Seaport Village shopping area, past the USS Midway.
It was a very foggy morning. There was a line to get into the market, complete with social distancing marks on the ground. Due to COVID, they were limiting the amount of people on the pier at one time. At one point, the fog was so thick that we couldn’t see the Midway or the tents on the pier. When it cleared a little, we got a glimpse of a seal swimming and sea gulls diving.
We waited in line for about an hour until it was our turn. Out of sheer luck, we picked the right line. Apparently there were two lines: one for crabs/sea urchins/snails and one for fish/crabs/prawns/squid.
We walked the pier first, taking a look at all the booths and fish available. There was a shark, small squid, prawns, and a variety of fish. VIDEO: Tuna Harbor Fish Market (walking the waiting line, walking the pier, buying spot prawns).
We stopped at Hiro Maru Fisheries booth. They had live spot prawns. I have only bought fish from the grocery store where it is already on ice, deveined, beheaded, etc. I told him that I had never dealt with live seafood before and asked for advice. I am smacking myself now because I meant to record it, but I must have hit the photo button instead of video. You will just have to take my word for it that this guy was amazing. He was very patient and explained about the prawns, the different sizes, and best way to prepare them.
These are caught at 900-1000 feet down and have a sweeter taste. The tails are often used in sushi, as well as the eggs. He said even the heads get coated and fried (what?!). I’m not a huge sushi person, so we also got some tips for grilling them. You grill these with the shell on and can split it down the middle to add butter and seasoning.
If you are ever in San Diego and go to the fish market, I would definitely recommend checking out their booth (Hiro Maru). They were very helpful.
On our way out of the market, we also grabbed a swordfish filet from another booth (a favorite of Will’s) and filled the bags with ice (provided by the fish market for free). If you buy a whole fish and do not want to filet it yourself, there is a booth there that will do it for you.
We brought our prawns home and placed them in the fridge (he highly recommended cooking them that night). We ran to the grocery store to pick up a few items to go with dinner (some fries, steak, and seasonings for the prawns and swordfish).
While the kids were at the campground weekend craft event, Ben and I got started on dinner. It was definitely a learning experience. One of the prawns was still moving, so I (being a chicken) put them back in the fridge while I worked on the steak and the seasoned butter.
Ben scooped out the eggs. I put some of the olive oil/butter/seasoning mix in the prawn bag to marinate. I sliced them down the middle and added some more seasoned butter to the inside of the shells. I removed the organs from some of them, and some I left in (you can apparently eat it all). While we were doing some reading on preparation online, we saw people also eat the whole prawn, shell, legs and all. VIDEO: Making whole prawns
We used the outdoor kitchen to grill these to minimize the fish smell that leaves me nauseous. Even though they were outside, I still needed to use Febreeze to get the house back to “normal.” We feasted on fresh surf and turf. Everyone tried the eggs (roe), but no one was brave enough to try the head. I was not a big fan of the eggs, it was like eating the ocean, a little too salty for me. Will said the legs were tasty.
