FEATURE: CHEF LAURENCE JOSSEL, NOPA FISH
“Come one, come all and check out our jewelry case of fish,” says Nopa Fish owner, Laurence Jossel.
This new fishy spot in the Ferry Building brings all the classics and more with a serious nod to all things local. They specialize in fish sourced responsibly from West Coast waters, prepared using local ingredients from nearby farms and ethical purveyors.
On the menu:
SMALLER Bites -
Trout and Corn Chowder - Yukon Gold Potato, Cream and Pimenton
Shrimp and Rice Arancini - Wild USA Gulf Shrimp, Parmesan and Basil Pesto
Smoked Trout Latkes - House Smoked McFarland Springs Trout, Pickled Beet Hummus and Horseradish Creme Fraiche
Summer Salad - Organic Little Gems, Summer Fruit, Sheep's Milk feta, Almonds and Honey Balsamic Vinaigrette
BIGGER Bites -
Smoked Albacore Melt - Wild Pacific Tuna salad, Caraway Sauerkraut, Gruyère or Cheddar Cheese and House Russian Dressing on Acme Sourdough
Bay Shrimp and Egg Salad Sandwich - Served Open-faced on Toasted Japanese Milk Bread. with Dill Pickles
Fish and Chips - Wild Local Rockfish Harissa Aloli, Pickled Vegetables and Cumin Spiced Kennebec Fries
Pristine Fish over Sushi Rice - Our Best Raw Fish, Luna Koshihikari Organic Rice, Market Greens, Pickled Ginger, Avocado and a Perfect Poached Egg
Nopa Fish is the seafood restaurant and fish monger we have all been waiting for. The counter is stacked to the gills, literally with every fishy desire fulfilled: bay shrimp, catch of the day, clams, oysters, salmon and more.
The Nopa Fish setting is casual, but the quality of the seafood offerings are top of the line. You and your fish loving friends will not be disappointed. Please note, you will not find Nemo here, but will discover warm smiles and the best seafood you have ever devoured.
See you at Nopa Fish soon.
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