Fiish: Culver City, CA
A sustainable sushi spot on the Westside
A sustainable sushi spot on the Westside
The “Little Fiish”
With nearly two decades of experience cultivating relationships with local seafood purveyors and farmers, Fiish sources the majority of their fish directly from local docks and sustainable aquaculture farms. They work exclusively with farms that have Aquaculture Stewardship Council (ASC) certifications and have earned a Best Aquaculture Practices (BAP) rating, which measures traceability, environmental impact, and pen densities, among other variables.
Their seasonal menu focuses only on premium line-caught, ethically-sourced fish from local docks and sustainable aquaculture farms that they treat and dry age in-house.
Once they receive their fresh catch, they process the fish and hang them in their on-site dry-aging refrigeration system, where they age the fish for 5-12 days, depending on the species. This short dry-aging process not only allows them to serve premium, never-frozen seafood but also allows their chefs elasticity in the supply chain, resulting in reliable stock and minimal loss.
The salmon nigiri with caviar
This was easily my favorite sushi experience in LA so far— salmon with ponzu, wasabi, shiso and yuzu with kanpachi and tuna with jalapeño, garlic aioli, sesame, kabayaki and were some highlights. Their drinks were unique, refreshing and beautiful and the interior was airy and well thought out with an indoor-outdoor layout: Fiish makes a wonderful destination for your next date night.
