“Fresh, sustainable seafood in the desert” may sound suspect, but these five Phoenix fish pros are leading the way with responsible fishing, ethical farming and traceable sourcing that’s good for your body and the planet.
by Madison Rutherford | Original Photography by Angelina Aragon
Salmon trio
HARUMI SUSHI BAR
Loaded with omega-3 fatty acids and antioxidants, salmon has been linked to a lowered risk in heart disease and improved brain, eye and bone health. This modern sushi spot ups the ante with its signature Salmon Trio, featuring four pieces each of salmon nigiri, sashimi and a spicy hand roll topped with salmon and avocado. Sustainably sourced from Scotland, Japan and Canada, the sashimi-grade salmon also makes a delicious appearance in the restaurant’s Salmon Lemon, Oasis and Mt. Fuji rolls. Harumi’s focus on fresh, ocean-friendly fish originates from years of owner Jessica Kim’s family connections at global fish markets, guaranteeing every item on the menu is fully traceable from sea to table. Two Valley locations, harumisushiaz.com
NMF Signature Poke
NELSON’S MEAT + FISH
Enduring partnerships with anglers around the world give fishmonger extraordinaire Chris Nelson a distinct edge, ensuring he knows exactly where each piece of fish comes from before it reaches a customer’s plate at his two Valley markets. Nelson’s proprietary poke features Faroe Island salmon, Open Blue cobia and Spencer Gulf yellowtail – each sustainably raised in open-ocean net pens, fed a controlled diet of non-GMO plant proteins and harvested only at their optimal size and weight. This also allows the fish to be served raw or lightly cured, offering a dish that’s higher in protein, lower in calories and naturally rich in enzymes, vitamins and minerals. The cubed fish stars in Nelson’s rotating daily specials, from banh mi to traditional poke bowls. Two Valley locations, meat.fish
Raw Oysters
BUCK & RIDER
Direct relationships with sustainable fishermen allow Buck & Rider to offer desert dwellers a daily selection of fresh fish, including premium oysters from purveyors in Washington, Alaska, Maryland, Virginia and Massachusetts. Diners can enjoy a curated lineup of oysters from both U.S. coasts, handpicked to highlight the unique flavor profiles of their native waters. Low in calories but packed with nutrients like zinc, iron and vitamin D, Buck & Rider’s oysters are flown in daily, transported in refrigerated vans and shucked to order, reinforcing the restaurant’s commitment to freshness and flavor integrity. Two Valley locations, buckandrider.com
Roasted Branzino
OCEAN 44
Delicate and delicious, branzino boasts tender, flaky flesh and a bounty of nutrients, including protein, antioxidants and heart-healthy omega-3s. The mildly flavored sea bass is native to the Mediterranean and northeastern Atlantic, and is typically grilled, roasted or steamed with herbs, olive oil or citrus. Sustainably harvested off the Turkish coast, Ocean 44’s whole roasted branzino is served skin-on, lightly seasoned with the Scottsdale steakhouse’s house fish rub, and broiled at 500 degrees before being draped with caramelized lemon slices, Chardonnay-lemon butter and fresh chopped parsley. It’s an authentic taste of the Mediterranean Sea thoughtfully brought to the Sonoran Desert. 4748 N. Goldwater Blvd., Scottsdale, 480-867-0044, ocean44.com
Tuna Tataki Salad
CHULA SEAFOOD
From salmon sashimi to shrimp tacos, each of Chula Seafood’s signature dishes showcases the local chain’s commitment to ocean-fresh ingredients and responsible sourcing. Owners Mandy and Jon Heflin don’t cut corners when it comes to sustainable seafood, which is flown in daily from as near as the coast of California and as far as the eastern coast of Australia. Chula’s ahi tuna is procured from low-impact fisheries in New Zealand, Australia and Fiji, and is certified by the Marine Stewardship Council, a nonprofit that works with fisheries, retailers and restaurants to uphold ethical aquaculture standards. Lightly seared and seasoned, the heart- and brain-healthy ahi is the centerpiece of Chula’s tuna tataki salad, which also features a cornucopia of fresh vegetables including enoki mushrooms, cabbage and carrots, providing an extra helping of vitamins and minerals to support digestive health and boost the immune system. Three Valley locations, chulaseafood.com
