This was my go-to for lobster rolls.
Now I have to trek out all the way deep into the Valley at The Joint to get my lobster roll fix.
How is The Joint? Been wanting to go for a while now.
Itâs great, except its out in the boonies. Great aged fish for home sushi/sashimi. Coffee program is, without sounding hyperbolic, outstanding.
Theyâre also going to be offering Sunday night prix-fixe dinners (7 courses) soon, which should be fantastic.
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Ventura and Woodman is deep into the Valley?
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Forgive me, father. For I have sinned.
Shame about Cape Seafood. I do agree with @Lefty, the one time I visited slim pickings but what I purchased was excellent quality wise.
Dang! @ipsedixit Youâve been holding out. Place looks awesome and in my part of the sticks. Is this the first retail aged fish seafood market in the US (Okasana in Brooklyn aside)??? Didnât even think they existed in the US save the sushi bars. Any idea how long theyâre aging them fishies?
Generally at least 5 days and no more than 10 from what Iâve seen.
Like their amberjack is usually aged 4-5 days. Good stuff.
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surprised this place hasnât been written up yet because of the aged fish program, but not surprised @ipsedixit is all over it. been following them on instagram because they promoted some gyotaku event with dwight hwang.
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How we picture the Valley from the other side.
I think aged fish is still a very new and foreign concept for most. Most shoppers are accustomed to fresh is the best and will likely remain the dominant method of selling fish; analogous to dry aged beef. I see the immediate problem in the US for seafood is the ease of finding fresh high quality fish without having to pay an arm and a leg.
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Itâd be a lot easier if people were open to trying new types of fish and in different forms but the average American seafood consumer picks VERY safe options which are often the most boring but also where a lot of distributors makes their most margins.
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