Food Menu
SALADS
Mango, Jalapeno, Fish Ceviche, Agua Chili
Original pate, spicy tuna pate, Asian tuna pate, smoked monchong rib pate
Mediterranean Octopus Salade, Campechano (octopus, squid, shrimp), Sous vide octopus (sous vide octopus tentacles in our Mediterranean herb verde sauce)
Portuguese Tuna Salad, Asian Tuna Salad, Italian Tuna Salad
Shoyu poke (Bluefin, ahi, bigeye tuna), Pineapple seaweed poke (salmon, opah, bluefin, ahi, bigeye)
Salmon, bluefin, Toro, swordfish, opah, black cod, albacore, yellowtail
READY MADE ITEMS
(fish of the week, veggies, sous vide octopus, shrimp)
Poblanos stuffed with wild Chilean crab meat, Monterrey cheese
Stuffed with smoked fish and cream cheese
85% Thresher, 15% pork … Italian, Lingucia, Chorizo
SALSAS AND SAUCES
Tinned Goods
Wild Caught, B Vitamins. Ati Manel brings you the finest Portuguese Garfish, canned in olive oil. This wild-caught fish is packed with B vitamins and Omega-3 fatty acids, making it a healthy and nutritious choice. Each can contains 120g of delicious garfish, preserved in high-quality olive oil. Enjoy the rich flavor and benefits of this tinned fish.
Wild Caught. AtI Manel Portuguese Mackerel Fillets are a delicious and nutritious choice for seafood lovers. These wild-caught mackerel fillets are carefully canned in olive oil, preserving their natural flavors and textures. Packed with B vitamins and Omega-3 fatty acids, these fillets offer a healthy boost to your diet. Each can contains 120g of high-quality mackerel fillets, providing you with a satisfying and convenient meal option. Enjoy the rich taste and nutritional benefits of AtI Manel Portuguese Mackerel Fillets.
Ati Manel Portuguese Sardines Canned in Olive Oil & Lemon is a delicious and nutritious tinned fish. These sardines are wild caught and packed in high-quality olive oil and lemon, giving them a flavorful and refreshing taste. They are a great source of B vitamins and Omega-3 fatty acids, which are essential for a healthy diet. Each can contains 125g of sardines, making it a convenient and satisfying snack or ingredient for your favorite recipes. Enjoy the authentic taste of Portuguese sardines with Ati Manel’s premium canned fish.
Wild Caught. Ati Manel Portuguese Sardines Canned in Olive Oil is a delicious and nutritious tinned fish option. These sardines are wild caught and packed in high-quality olive oil, ensuring a rich and flavorful taste. They are a great source of B vitamins and Omega-3 fatty acids, which are essential for a healthy diet. Each can contains 120g of sardines, making it a convenient and portable snack. Enjoy the authentic taste of Portuguese sardines with Ati Manel Portuguese Sardines Canned in Olive Oil.
Fresh Fish & Seafood
Local favorite, sweet in flavor, their fat content ranges. Great on the bbq, baked , broiled. Makes great fish tacos
Not to be confused with the Alaskan halibut, smaller in size and has less of fat content. And thinner fillets. Has a tendency to dry out if overcooked. Great fish to pan sear, panko crust, or bake. Not recommended for the BBQ
Another great fish for sushi, poke, searing, or even canning
Also known as ahi. This fish is great for sushi, poke, tuna salads, seared.
Can be cooked in a pan and will get a caramelization, great for the grill, firm in texture similar to a porkchop will cook white and flaky and sweet in flavor. One of the only sharks that will not eat dead decaying fish.
Great on the grill, comparable to swordfish, firm texture, flaky, sweet in flavor.
Light, white and flaky, mild in flavor. Great for pan searing or frying. Makes great fish tacos or ceviche.
aka reds or pacific snapper. Great for almost every application. Baking, broiling, sautéed, steamed, sweet in flavor with fat content. light white and flaky.
A part of the rockfish family, similar to the vermilion in flavor, but as white and flaky. Sweeter flavor, and softer texture.
A well sought after fish, there are many types of this species. Dense and firm fish thick cuts, sweet and flaky. Delicious fish to prepare Puffs up when cooked steams and bbqs well
Firm and meaty, sweet and mild in flavor. Grills up well, can be used on kabobs can be baked in the oven. Look for swordfish belly and “Tommy hawks”
Short season, big flakes, good fat content and mild flavor with sweet undertones. This fish is great all around for the grill, pan or the oven. This cut of fish does not require much seasoning, as there is no need to mask its flavors.
So good they had to name it twice, aka Dorado or dolphin fish. Great for sandwiches, tacos, or ceviches. Mild sweet and flavorful. Firm texture but can be overcooked and dry out. Takes on any flavor profile you are trying to add, dry rubs, marinades ect.
Or wild Chinook salmon: It’s called the “king” for a reason. Sought after and highly regulated. Can be found from the central coast of California up to Alaska. Firm in texture, true salmon flavor, great in omega 3’s. Good for grill, pan, oven, and broiler and can even be used for sushi and pokes. Currently, California has shut down commercial fishing for salmon
Warm blooded species. There are 7 cuts of meat from this species, some of which have a similar flavor profile and texture of beef and pork. This fish contains multiple sections ranging from the belly , the “filet mingon” ,the center strip to the top loin. Each one having a different flavor profile and fat content. This fish can be cooked in ever manner possible. This fish is mild in flavor.
A moist tender fish, the flavor is a cross between a black cod and a halibut. Hook and line harvested
Bottom-dwelling species of fish, firm in texture. Crab or lobster-like flavor, due to the amount of crustaceans they eat with their strong jaws and goat-like teeth. Very versatile fish.
Firm like a swordfish, great for fish tacos kabobs and BBQing. Holds together well, and can be cut into spears, or chunks.
The meat is mild, sweet, little fat content with a savory skin. This fish is excellent when lightly coated in flour and pan fried for a crispy finish.
This local deep water fish has a smooth, buttery, and creamy texture. This delicate cut of fish has a high fat content and is rich in flavor. This fish does well in the oven or in a pan.
(yellowtail, white seabass, bluefin, salmon, grouper, rockfish, black cod)
1/25, 16/20, u/10, u/8 white shrimp: mild, sweet and little to no salty flavor. This is a great choice if you are just learning about different shrimp flavors. Receptive to flavoring
21/25,16/20, u/10, u/8 blue shrimp: Rich flavor, perfect combination of sweet and salty, firm texture, remains juicy after cooking.
Dry packed: Rich, sweet, and briny flavor. Buttery texture. These scallops truly will melt in your mouth. Pan searing is the recommended way of cooking.
Previously frozen: great battered and fried, grilled, sautéed, simmered in a marinara sauce. Tubes can be stuffed and baked aswell.
P.E. I mussels, great for steaming, soups, marineras, and paella.
We primarily sell little neck clams from Florida, and Manila clams coming from the pacific Northwest
Kumiai oyster from baja. These oysters have a briny flavor that finishs off sweet.
The meat is sweet and delicate. Most of the meat is usually found in their claws. The legs can be used to make stock.
Caught right off the San diego coast line, Limited season. Spiny Lobsters are sweet with hints of salinity, full bodied flavor. Firm in texture.