Graphic by Ariana Cervantes

May Team Picks: Fish Dish

Written by Lauren Loftus Category: Lists Issue: May 2018
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Each month, we of the PHOENIX magazine editorial team ask ourselves a different question about our favorite dining and drinking experiences in the Valley. Our picks are usually hidden in the back of the magazine among our Dining Guide restaurant listings. Not any more. Our picks are going digital! Feel free to follow us on social media (at least, those of us who tweet) and be sure to tag us (@PhoenixMagazine on Twitter and @PHXMagazine on Instagram) on pics of your favorite picks.

Happy May! As we celebrate our annual out-of-state travel issue, we're going pescatarian and asking ourselves, "What is your favorite local fish dish?"

hanasquid

 

Craig Outhier, editor-in-chief
"Whatever chef Todd Allison happens to be doing with branzino at T. Cook's, or the ika maruyaki at Hana Japanese Eatery. Lori Hashimoto char-broils a whole squid to toasty perfection and serves it chopped with a mild ginger relish. Simple, profound and classically Japanese."

 

 

elchulloceviche

 

Leah LeMoine, managing editor
"The Peruvian ceviche – fresh fish marinated in lime juice with onion, sweet potatoes and corn – at El Chullo is zingy and tasty. I love the spicy, stewy shrimp étouffée at Flavors of Louisiana and the panko-fried shrimp po' boy with zippy hot sauce mayo at Southern Rail."

 

 

lasantisimatacos

 

Lauren Loftus, associate editor
"Fish tacos, duh. The best I've had in landlocked Phoenix include the dogfish (shark) tacos at La Santisima Gourmet Taco Shop; the crispy, fried del mar tacos at Gallo Blanco; and the fresh, grilled Baja fish tacos at Joyride Taco House."
Follow on Twitter: @thelaurenloftus

 

chulapoke

 

Mirelle Inglefield, art director
“The rotating, self-service sushi at Sushi Station is always fun and satisfying. Just when you're finishing your last bite of salmon nigiri, another one comes along! I'm also obsessed with the Hawaiian poke bowl at Chula Seafood. I will never get enough of its combination of ingredients and textures. It's the best poke bowl I've ever had.”
Follow on Twitter: @MirelleMeow

 

azfryguypoboy

 

Angelina Aragon, associate art director
“The mahi tacos from SoCal Fish Taco Company have the perfect balance of flavors, with shredded cabbage, creamy Baja sauce, sweet mango salsa and salty cotija cheese. For some West Valley love: the catfish po' boy at The AZ Fry Guy is filling and delicious.”
Follow on Twitter: @absolutely_ange