Fisherman’s Market

I’m not a sushi connoisseur, but those who know their edible raw fish tell me that the makizushi and nigirizushi at Fishermans’ Market are first-rate. The customers who belly up to the sushi bar in this spacious, happy seafood market and restaurant certainly seem to enjoy themselves, downing piece after piece. When I do decide I need to sample the Market’s “North Idaho Roll,” made with salmon, scallions, avocado, and cucumber (delicious!), the able chefs take care of me with none of the hauteur that one sometimes encounters at sushi bars. I also really like the California roll, made with real crab rather than surimi.

For those whose seafood taste is more traditional, that is, those who prefer it cooked, the Fisherman’s Market is also a winner. Most of what is on the menu here is handsomely displayed on ice in glass cases for people to purchase by the pound and take home to cook: mahi-mahi, Alaskan cod, halibut, salmon, shrimp, oysters, scallops, and calamari. They all are available as the “fish” part of a fish & chips platter. Halibut and chips, at near $20 for a big portion, is the most expensive item on the menu other than crab Louis; but it’s worth the premium price, falling into big, creamy flakes when you breach the well-seasoned breading. (Grilled fish and chips also is available.) The chips to go with fish are excellent freshly-cut French fries. One of the fun things about any of the fried items on the menu is that you get to choose tartar sauces from a roster of eight. I love the Cabo (jalapeno and lime) and the Cap’n Dick’s (horseradish and cocktail sauce). Also available: rasta (jerk spices), Sicilian, Tokyo, Bombay, Cajun, and Traditional.

Other menu items of interest on the Fisherman’s Market dine-in menu include oyster and catfish po’ boys, seafood salads, coconut-crusted snapper, shrimp or fish tacos, a fresh Dungeness crab sandwich, steamed clams, and raw ahi tuna salad.