At Sunshine Foods we know how important freshness and quality are to you. You depend upon the finest of ingredients for your recipes and our wholesome approach to procurement for your peace of mind. Nowhere do we do that better than in our Seafood Department. Sustainability, quality, selection and freshness tied in with the ecological aspect of consuming seafood is what our department is built on.
Fresh fish is delivered to us up to 5 times per day, 7 days per week from local companies as well as flown in direct from the docks in Hawaii.
Glass Eel, Octopus, Fresh Nori and even the ever popular Sea Urchin Roe gives some idea of the items that we have available upon request.
Hot Smoked Salmon and Fresh Gravlax are now house made products in Lemon Dill, Rum and Orange flavor profiles cured and smoked in house.
Fresh Caviar, Royal Blue Prawns, the legally caught from well populated waters Chilean Sea Bass, Farm Raised Rainbow and Golden Trout, Catfish, Wild caught Salmon as well as Sustainable Farmed, Indigenous King Salmon from British Columbia and New Zealand, Sushi Graded Ahi and Albacore, Hawaiian Swordfish and Day boat Scallops only break the surface of what we offer.
Join our very own Robert Oceguera (AKA TheNapa Cook) as he whips up a pineapple salsa that makes the perfect pairing for grilled fish.
If you’re a beginner with cooking whole fish, we would recommend a white-fleshed fish, such as mahi mahi, sea bass, branzino or red snapper.
Using an oil with a high smoke point, generously brush the outside of the fish with oil on both sides, being sure to also get the oil inside the slits you just cut. Then briefly brush some oil on the inner cavity of the fish.
We recommend fresh herbs, lemon slices and garlic. But please experiment with whatever seasonings you love! Also, one note on the garlic — be sure to stuff it all the way into the cavity of the fish, or it may burn if it is left exposed.
We recommend adding lots of sea salt, freshly-cracked black pepper, and garlic powder to the outside of the fish. Plus a bit on the inside cavity as well.
Roast on high heat: Cook your fish for 18-20 minutes at 450°F, or until it reaches an internal temperature of 145°F and flakes easily with a fork. (Cooking time will vary according to the type/size of your fish.) Then remove from the oven.
Add lemon juice: Squeeze the juice from the remaining half of the lemon evenly on top of your baked whole fish.
Serve immediately: Enjoy!!!