“You can get a decent view of the Bodega Bay from the outdoor tables at this stellar fish market and café. Lines can be long, but we suggest taking some chowder and a crab sandwich, maybe some grilled fish tacos, and head to your favorite spot for a picnic.”
“There, on a weekday morning in March, I met Shane Lucas, who paused from slinging fried cod sandwiches (mayonnaise, hot sauce, delicious) to talk about the season. After watching the wholesaler on the dock next to his sell Dungeness for years, he finally leased a boat…'”
“The Fishetarian menu offers a twist on fish ’n’ chips: Fresh rock cod is first dipped in beer batter and then rolled in panko (Japanese breadcrumbs) before it’s fried in canola oil, giving it great crunch. The tartar sauce is house-made, and the “chips” are hand-cut Kennebec fries.
Other winners: fried prawns, calamari and oysters, Point Reyes oysters served three ways, rockfish and crab sandwiches, and very tasty kale coleslaw. The many vegetarian and gluten-free choices make the cafe unique in seafood-centric Bodega Bay. P.S.: Check out the Exotic Soda Wall.”
“After you’ve had enough sea and sand, head north about a mile on Highway One to this popular eatery for a delectable rockfish sandwich or fish tacos.” (see pg. 10)
“At Fishetarian Fish Market, Shane Lucas, a local fisherman-cum-restaurateur, spikes his chowder with fresh tarragon and black pepper, among other herbs and spices. His secret ingredients? “Exactly,” Lucas says.”
“Savvy locals make a beeline to Fishetarian Fish Market, where fisherman Shane Lucas displays the daily catch in glittering ice-filled glass cases framing the order counter. Meaty crab cakes are the star.”(see pg. 76)