Chula Seafood is a high quality family owned casual seafood market and eatery. They have three locations……They have one in San Diego California and two in Arizona. One in south Scottsdale and a shiny newly opened location in Phoenix.***** Any “Fin” is possible!**** The ownership are very passionate about fishing. They hand harpoon swordfish and line catch other fish in San Diego and drive it back to Arizona for us to enjoy! The Phoenix location is larger with a larger kitchen so they are able to offer a larger menu of “Fintastic” things.
You start off by standing in line, order at the counter, grab a number and seat yourself at a table.
We shared two plates.
Smoked Fish Plate. ($25.00)
The Chef’s Choice Smoked Fish today were salmon, salmon pastrami and trout. The plate also came with deviled egg mousse, pickled jalapeños, caramelized onions, chow chow, hot/sweet mustard, jalapeño jelly and an everything biscuit (that looks like it was bait for a fish. I have to be Forking honest here……You know this is The Forking Truth……….The sides are original and different. I think they are nice……even the everything biscuit with a fish bite. But the actual smoked fish I got on our tray were all dry….and not succulent…..These pieces of fish are like the type you add mayonnaise to become smoked fish dip. I also think the portion was on the small side compared to smoked fish plates I got from other Metro Phoenix Restaurants pictured below.
Oddly nobody asked us how things were…..I noticed everyone around were asked. ?????
ANYWAYS….
We also shared the Tuna Confit Sandwich ($15.00) with Moroccan Carrot Salad.
The sandwich is described as Chula Albacore confit, greens, gardiniera, smoked paprika aioli, avocado on grilled Noble Bread.
I “Porpoise-ly” ordered this sandwich because I was convinced that this same sandwich I had at the original location was made incorrectly. I was right. To cut the story as much as possible our order at the other location was lost and they rushed out the sandwich with the driest tuna ever………….I am happy to report that this sandwich was a great improvement from my first Chula Tuna Confit sandwich……My husband and I both think they left out the gardiniera (opening hiccups) today but still we were happy that it was a tasty sandwich. The Moroccan Carrot Salad was made of deeply charred carrots and onions, peppers with raisins and was slightly scented. Here’s a close up of the carrots.
Afterwards I purchased some Black Cod to have for dinner. WOW! it “Cod”d’t be any better! The cod was Forking “FINTASTIC!” Never had Black Cod that was this melt in your mouth before.
That was my trip to Chula Seafood – Uptown Phoenix.
The Market is certainly Worth a Fork!
Any “FIN” is possible!
www.ChulaSeafood.com
EVERY FORKING THING is subject to change and your experience may or may NOT differ.
