EAT
Catamaran Resort Hotel and Spa as well as Bahia Resort Hotel , feasting on the ocean ’ s finest fare is often an alfresco experience . Both properties offer delicious dining options on Mission Bay including Oceana Coastal Kitchen at the Catamaran and Dockside 1953 at the Bahia .
FRESH CATCH
Locally sourced seafood is prepared with techniques and seasonings from across the globe for unforgettable ocean-to-table meals .
BY BEN MCBEE
As a bustling international port with a prime location next to the Pacific Ocean , San Diego ’ s . history is inseparable from seafood . At its height , the city ’ s fishing industry was so prosperous that it was nicknamed the “ Tuna Capital of the World ” and was home to two of the
Oceana Coastal Kitchen
nation ’ s largest canneries . Today , an abundance of other fish varieties , such as wahoo , white sea bass and halibut , keep the commercial fishing boats working regardless of the season .
As a result , diners in the area can enjoy some of the most succulent seafood in the country year-round . For guests at
FRESH CATCH AT CATAMARAN While there has always been a niche of dedicated seafood lovers in Southern California , Catamaran ’ s Executive Chef Steven Riemer says today ’ s widespread demand for ocean-derived dishes is owed in large part to Japanese immigrants who arrived in the 1970s , but initially found their style of preparing fish was hard to sell .
Gradually , the culture surrounding seafood changed : it at once became more accessible and higher quality , opening the door for chefs to serve a larger audience while pushing them to expand their own skills in the kitchen . As an homage to this influence , Catamaran ’ s Oceana Coastal Kitchen offers impeccable sushi and cold bar delicacies .
With the nigiri plate , guests can sample a good variety ; slices of fresh yellowtail , ahi tuna , salmon or shrimp ( diners may choose four ) are placed atop traditional beds of sushi rice . The togarashi-seared tuna roll is another standout , prepared with a spicy garlic ponzu that excites the palate with a little heat . “ We do it right — we don ’ t use artificial ingredients and my team is welltrained in proper sushi technique ,” Riemer says . “ We strive to highlight the ingredients available here in Southern California .”
Sushi isn ’ t the only example of international inspiration on the menu . The shrimp ceviche , a popular Latin American dish , is soaked in a delicious jalapeñolime marinade , which has a spicy kick and citrus bite that perfectly accent the tender sweetness of the crustaceans .
When eating at Oceana Coastal Kitchen , guests can be certain that the seafood is sourced as locally and inseason as possible . Close relationships
14 MISSION : BEACH !