Like many an engaging tale, the King’s Fish House story started with a road trip. Its founders traveled the highways and byways searching for the ultimate seafood experience.
They pulled up seats, put on bibs and soaked up the ocean’s offerings at establishments from coast to coast: The no-name dishes with unforgettable flavor, the fresh-caught oysters and clams piled high, the hand-lettered specials on ancient chalkboards and the savory simmer of every combination of spices imaginable.
They found that the simple and genuine pleasure of preparing and sharing seafood brought out the best in everyone – often feeling as though they’d been welcomed into somebody’s home. Those experiences are what now serves as the inspiration for the acclaimed King’s Fish House concept at its own restaurants whereby these ideas are brought together into one single, spectacular place, filled with camaraderie and celebration … and of course, the freshest, most flavorful seafood.
Throughout the year, King’s Seafood Distribution – which services the entire King’s Seafood restaurant portfolio daily – works directly with established, local fisheries and fishermen to source each of their ever-changing seasonal and year-round seafood offerings. This month, guests can mentally migrate to Crisfield Maryland for delicate Softshell Crab, and to Morro Bay for individually caught, California King Salmon.
Seafood reigns supreme at each King’s location with custom daily menus where culinary specials are vast and cover all depths, coasts and oceans around the globe.
On a recent visit to the King’s Fish House location in Laguna Hills, my husband and I had our work cut out for us in maneuvering the menu to whittle down options. Oysters or chilled shellfish from the raw bar? Hand-cut or signature sushi? Soups (New England clam chowder or spicy seafood), salads (seafood cobb, seared bluefin or wild salmon) or sandwiches? Fresh from the grill entrees like Wild Ecuadorian Mahi Mahi, Wild Alaskan Halibut or Wild Eastern Sea Scallops or a Fish House Favorite like the Sauteed N’awlins Barbecue Shrimp?
For starters, we went with the grilled jumbo artichoke with basil vinaigrette and pesto mayo. The perfect light starter from which to launch our own culinary expedition.
I love, love sushi and sashimi so I opted for the sashimi platter. Full disclosure: I’m half Japanese and an unabashed sushi snob – the fish has to be fresh, flavorful and served cold. King’s Fish House nailed it with the sliced tuna and Atlantic salmon. Then for the main course, I went with the seasonal California King Salmon special – perfectly grilled and delicious. Other popular preparations include Pan Seared served over grano, asparagus and oyster mushrooms in a garlic cream or the Cedar Plank, dry rubbed with a creole BBQ spice and served with summer grains and northwest vegetables.
For his part, my husband was happy as a clam (pun intended) with his cooked-to-his-liking Harris Ranch filet mignon accompanied by grilled asparagus and garlic mashed potatoes.
