Show 212, February 25, 2017: Chef Louie Jocson, Vice President, Food & Beverage, California Fish Grill

Louie JocsonWe all know the experts suggest we get more heart-healthy seafood into our regular diet. How do you dine out and find quality seafood at affordable prices? Answering that need has been the Ambitious goal of California Fish Grill since the first location opened in 1998.

“Since 1998, California Fish Grill has been serving quality seafood at affordable prices to our loyal customers and their families. The vision for our restaurant came more from a simple question than the thought of a successful business enterprise. It is widely known that seafood is rich in nutrients and healthy omega-3 oils. The Surgeon General recommends that Americans eat 2-3 servings of seafood per week to maintain a healthy lifestyle.”

“Why is it so hard to find a place that serves great seafood at prices someone could afford to eat 2-3 times per week?” That is where the concept of California Fish Grill was born.”

“Our menu consists of grilled and fried seafood to satisfy anyone’s palate. We also offer wonderful crisp, fresh salads topped with your choice of grilled fish or seafood. One of our most popular offerings is fish tacos. We offer the widest variety of fish tacos served anywhere. From grilled Mahi-Mahi, Tuna, Salmon and Shrimp to our fried selections of Arctic White Fish and Shrimp.”

It’s a fast casual concept. You order and pay up front and then your food is delivered to your table by a runner when it’s ready. There is a separate order counter for takeout.

Veteran Chef Louie Jocson, Vice President, Food & Beverage for California Fish Grill joins us with all the details.

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