EAT & DRINK : SEAFOOD SPECIAL SECTION

“ We have two chefs break down the fish ,” he says . “… We then air dry the loins overnight and break into portions in the following days .” The importance of overseeing this process cannot be understated , as Martinek explains . “ It is a great educational and team-building activity for young cooks to see and be a part of — the team always gets extremely excited when the tuna arrives ,” he says . When breaking down the whole fish , they can also use the trim and other obscure cuts , rather than only buying the loin .

“ Lastly , we have 100 % control of the freshness of the fish , from the day it comes out of the water to the day we slice the last of the otoro .”

The otoro is the most prized cut , being the fattiest and most tender . It ’ s used in weekly specials at The Loft , such as otoro by the slice , prepared in a traditional sashimi style , and chutoro crudo with Meyer lemon , Kaluga caviar , avocado , radishes and smoked extra-virgin olive oil . Notably , chutoro comes from the belly area of the tuna , like otoro , but on the side of the fish .

PLEASURE CRUISE People eat with their eyes first . It is safe to say then that presentation matters , and nothing gathers more jealous stares from fellow diners than a seafood tower . Driftwood Kitchen presents a seafood tower for the ages . The waterfront location inspires its menu ’ s ocean-to-table focus .

“ The Driftwood Kitchen Seafood Tower is literally a seafood lover ’ s dream ,” says partner and Executive Chef Rainer Schwarz . “ It ’ s filled with Maine lobster tail , king crab leg , poached jumbo Mexican shrimp , oysters on the half shell , Spanish octopus ceviche and tuna tartare .”

The Cliff Restaurant also presents an impressive , two-tiered seafood tower , complete with a dozen wasabi scallops and chilled prawns , plus six snow crab claws , lemon and cocktail sauce .

For those seeking something smaller than a tower , but equally stunning , then Broadway by Amar Santana is the place to go . There , the Japanese hamachi sashimi with citrus miso dressing , furikake , tempura flakes and avocado sorbet will delight your senses .

Indeed , from a freshly shucked oyster , to an intricate crudo to a fresh poke bowl , there is no limit to the wonders of raw seafood . It is one thing to live in a place where ocean views are a daily gift , but to be able to enjoy the bounty of the sea is another thing entirely . Endless flavors and presentations await those ready to take the plunge and , thankfully , there are plenty of restaurants and chefs in this Pacific Riviera ready to satiate that curiosity . /

When it comes to raw seafood , the ultimate option is sushi — both an art form and a practice in perfection , presenting flavors that delight and entice . Laguna Beach has no shortage of great sushi spots ready to handle a diner ’ s every wish .

Salmon Supreme at Seabutter

SALMON SUPREME AT SEABUTTER While not a traditional roll being that some of the fish is cooked , this explosion of flavor highlights the salmon in a way that will have you understanding why bears go into rivers to catch them . The roll features salmon tempura and spicy tuna , with seared salmon and a lemon slice on top .

YELLOWTAIL SASHIMI WITH JALAPENO AT O FINE JAPANESE CUISINE Yellowtail has a great flavor , and the jalapeno works with it beautifully . The ponzu sauce lends its unique , citrusy pop to round out this flavorful bite that is mandatory ordering for any outing .

THE ENTIRE MEAL AT REBEL OMAKASE This downtown spot offers a proper omakase experience — this is a trust fall of a meal as you put yourself at the mercy of the chef . However , it is worth the suspension of choice , as every morsel shines bright from start to finish .

A dish at Rebel Omakase

BOTTOM LEFT : ASHLEY RYAN ; MIDDLE : CARLA RHEA ; TOP RIGHT : COURTESY OF THE RANCH AT LAGUNA BEACH ; BOTTOM RIGHT : COURTESY OF THE DECK ON LAGUNA BEACH

Steamed Manila clams , Mexican white prawns and PEI mussels at Sapphire , Cellar-Craft-Cook