A Quest for a Fish Taco.

Since embarking on the culinary decision to revolve my cuisine around pescatarian ideals, Fish Tacos have consistently been an item to debate. Once I interpret the definition of pescatarian to a curious individual, almost on cue they inquire about this Latin delight. Though I have consumed my fair share of tortilla wrapped goodness, Wahoo's Fish Taco has made itself quite the contender.

Wing, Ed, and Mingo, acknowledging the diverse attributes of each brother, established the ecceletic mix of cuisines in 1988. Offering a varied menu sourcing its style from what they label "Mexican/Brazilan/Asian with a Hawaii North Shore vibe", Wahoo's provides an option for just about every targeted segment. 

I particularly enjoyed their combo platter equipped with my choice of Rice(seasoned white or brown), Beans(black or Cajun White) and Two Tacos. The unique flavors and variations on the filling options sold me upon first glance; not only do they offer the usual Chicken, Carnitas, and Fish, but Shrimp, Tofu, Mushrooms, Veggie, and Banzai Veggies also were viable options. 

With so many options, I struggled to chose just two fillings to satisfy my appetite. I already had made the subjective decision to try their Fish taco(Grilled or Cajun), but eventually decided on the Banzai Vegetables.

Wahoo's isn't meager with their portions like other chain taco shops either. Acknowledging this hefty portion, I awarded my stomach with the promise I had made~ indulge yet another Fish Taco. Blanketed by a slightly charred corn tortilla, grilled wild caught fish, fresh cheddar, chopped lettuce and diced tomatos came together in a heavenly bite. And another bite. And yet another bite.

I then moved on to my Banzai taco. I already was quite impressed that such a restaurant would offer a vegetarian option, but really became enthralled when noting it actually had flavor. Prepared with a premix of bell peppers, onions, zucchni, broccoli, mushrooms, and cabbage all sauteed in a homemade terryaki sauce, my tastebuds were pleasantly pleased with the tying of cultures into one taco.

Successful eating when noting that not all tacos are 'Mexican.' A cultured and adventurous palette not only entails experimenting with the vulnerability of your tongue, but the actual context of the culinary endeavor you're participating in. Think about this next time your eating at a gastropub~ 

Quite the fusion.

Roy's Hawaiian Fusion cuisine shouldn't utilize the cultural term, "Hawaiian" in their title; instead, they should promote what they're actually serving. Roy's Extremely California-Influenced Cuisine with hints of asian flavor. Obviously their initial marketers strategically scratched this jumble of words due to its lengthy and somewhat degrading title, yet one of these days, tourists are going to realize that white clothed tables and flaming heat lamps are not attributes factored into this culture.

Please don't perceive this introductory paragraph as a negative connotation for this restaurant however. The overall experience I received left me quite satisfied even with the amplified prices. I simply want to make it clear that the food I consumed wasn't what an authentic Hawaiian restaurant would have served.

Roy's isn't the Mom and Pop Shop that one would consider a "dive", yet it should not immediately be written off as the average chain restaurant. Though they harbor several locations in eight states across the nation, Roy's experienced chefs and staff offer diversity by putting their own personal spin on the menu. There is no precise formula to what is expected from these restaurants, yet the optimal form of dining presented never is questionable.

Under the observation of head chef Ron Plater(Anaheim, CA),  selecting sushi from their  Yamaguchi Sushi® & Sashimi, was a tad difficult[I already heavily struggle with decisions when it comes to embarking on a culinary adventure- I don't want to take a wrong turn.] Luckily, I was pleasantly awarded with the most outstanding sushi I have had to date. Read that phrase again. Speaking from a pescatarian, this is quite the confident statement.

For $10.95, I chose the Ekolu Tuna Roll [Spicy Tuna Roll Topped with Maguro & Furikake Seared Albacore] These were not meager pieces of sushi drowned by a thick layer of white rice. In fact, the spicy tuna, smooth and lusciously prepared was beautifully complimented by the silky albacore and maguro topping. Authentically asian inspired, these rolls were quite the palette pleaser to wake up my tastebuds.
*I personally recommend pairing sushi with an excess of fresh ginger; I recently discovered the flexibility of this ingredient and the sharp flavor it adds to really transform a dish.   

To follow my sushi, I finally made an objective decision on which fish to  pack on my culinary adventure for the evening. Purposefully chosen for its high-quality unique recipes of fish, I was in Pescatarian heaven at Roy's. Every option sounded better than the previous listing, but my final decision is showcased above.
*In a previous posting, I delved into permissing alterations at restaurants. Sure many believe "the chef knows best" and, "it's rude to change the intended taste of a dish", yet how can our palettes mature if we let others teach us what is "right or wrong"? You must be curious to possess a cultured and adventurous palette and channel your inner chef instincts. I'm not saying to completely accessorize a meal to the point of not being able to recognize the original item you selected; just have a little fun with your food.

Sweet Corn & Blue Crab Crusted Barramundi   Sun-Dried Tomato Wild Mushroom Anisette Cream   28.95
This was the initial product. Barramundi is similar in consistency and texture to Tilapia. With a flaky exterior, the fish soaked up the mild flavors of the broth.
Instead of the cream, I asked for steamed vegetables, and to substitute the Heirloom Tomato Caprese Relish & Fig Vincotto from another dish into mine. Don't be afraid to substitute if a side dish catches your eye! The rich earthy taste of the sun-dried tomato was paired well with the wild mushrooms. I'm a stucker for unique vegetable combinations, so the overall dish left me stuffed in a pleasant way.
Though Roy's may appear on the pricey side, if you have the chance to enjoy their cuisine, my native California instincts forecast a grand experience.

The Smitten Kitchen.

Similar to the beautiful swan in a sea of ugly generic ducklings capturing our passive attention, I automatically filter the information I desire by regarding food photography at the top of my social media hierarchy. As I was participating in my daily Facebook stalk across my Newsfeed today, my eyes instantly were attracted to a post displaying an image of a three tier cake. Upon this individual alluring discovery, I was redirected to another website, particularly in blog fashion.

As I indulged in the delightful writing style, and details of the entry regarding a, "Pistachio Four Tier Cake[equipped with multiple layers of bittersweet chocolate ganache, homemade marzipan, raspberry preserves, and the starring layers of pistachio infused sponge cake]" I found myself pleasantly intrigued to further evaluate her recipes.

Deb, referred to as the Writer, Cook, Photographer and Occasional Dishwasher, has a certain humorous spirit to her descriptions, while still remaining creditable as a reliable at home chef. A bit of her bio explains~

"Deb likes bourbon, artichokes, things that taste like burnt sugar and baked goods with funny names. She is aghast that there are cooks who actually clean as they go, preferring to leave a bombed-out mess of dishes and a thin film of flour behind in her cooking wake."

As a fellow foodie documenting my own culinary creations, I applaud Deb for celebrating classic cuisine in such a fashion. So next time your looking to surpass Rhubarb's extreme bitterness in a crumble^,[http://smittenkitchen.com/2011/05/rhubarb-streusel-muffins/] or pair the earthy taste of butternut squash with the carmelization of sweet onions as a complement[http://smittenkitchen.com/2007/10/butternut-squash-and-caramelized-onion-galette/], Deb has the contentment of your taste buds and vision covered. 

http://smittenkitchen.com/