The Fish Peddlers LA

Los Angeles, United States

3.7

3 reviews

Accepts Credit Cards

Contacts

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Telephone:
+1 310-397-1960
Website:
thefishpeddlersla.com
Address:
Los Angeles, CA 91352
Sun Valley
Nearby public transportation stops & stations:
1.2 miSun Valley
1.3 miBob Hope Airport
3.2 miNorth Hollywood
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Bussiness info

Takes Reservations
No
Delivery
No
Take-out
No
Accepts Credit Cards
Yes
Good for Kids
No

Today

Today –
Local time (Los Angeles) 22:51 Friday, 29 November 2024

Business hours

Monday –
Tuesday –
Wednesday –
Thursday –
Friday –
Saturday –
Sunday –

Description

Specialties

Seafood — Our dedication and passion for food is reflected in every ounce of our preparation. We will be changing our menu seasonally every two months to stay current and fresh.

–Chef Scott

History

Established in 2013.

The journey began at Le Cordon Bleu and probably even before that. Chef Scott had been cooking his whole life for friends and family. After culinary school he went to work in the Spanish Isle of Mallorca (Koldo Royo). Everyday cleaning fresh seafood from the Mediterraenean Sea. From there he went to work for the Patina Restaurant Group (Café Pinot) then a french bistro in Culver City (Meet) and off to run three large restaurants in Venice Beach (James’ Beach, Canal Club, Danny’s Deli). The passion for cuisine never floundered as he jumped from one project to the next. He most recently worked on the Pier in Santa Monica (SM Pier Seafood) and helped reinvent the whole place. Now he has his own food truck and is looking to make tummies happy all over Los Angeles and eventually the world.

Meet the Business Owner

J Scott Y.

Business Owner

Chef/​Owner J Scott Yada, specializing in world cuisine bringing the joy of seafood from all over the world onto a gourmet food truck servicing the Los Angeles Area.

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3 reviews of The Fish Peddlers LA

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Place rating: 4
Burbank, CA
I sent my husband up to the Friday night out on Magnolia Blvd in Burbank and told him to get me dinner. He returned with the Crab nachos and lobster mac n cheese from Fish Peddlers and a couple more choices. No contest-​the first taste of the lobster mac n cheese and I totally fell in love. The crab nachos were good but not very smoky, and a little light on the toppings. I will, however, search out this truck and try everything else. Fantastic find!
Place rating: 5
Austin, TX
Found these guys at the Sunset Strip Farmers Market. Had the Tempura Shrimp Tacos and Lobster Mac’n’cheese. Ridiculously good. The shrimp was perfectly battered and came with a Jalapeño sauce that blew my mind. The lobster mac was really good, enjoyed the Swiss based cheese sauce. Will try their «Smokey Crab Nachos» next!
Place rating: 2
Los Angeles, CA
I had a meeting at the Big Foot Lounge, which happens from time to time, and when it was over, I had had a few beers and no dinner. But the Fish Peddlers truck was outside, so I thought I would give it a shot. They had a lobster mac n cheese on the menu, and I am a bit of a sucker for that, so I had to try it.
The portion was ok for the price considering there was lobster on it, but I would say that if there wasn’t any lobster that I would have expected more. Over all I was not blown away by it at all. There was no cheese sauce of any kind that I could tell, just a starchy/​creamy semi flavorless ooze that the noodles were in, and there was corn in it, which was an unpleasant surprise. The lobster had a good flavor, but it was shredded like tune from a can and spread on top of the pile of noodles, so it got cold fast and some would fall out of the cardboard serving vessel.
I dont know what the other things on the menu are and are like, so I cant say for that. But I think that they got the recipe wrong on this one, and it does not instill confidence in me.
What people want: rich creamy super cheesy sauce, and chunks of lobster. Make it better than anyone and you’ve got a winner. This is not a difficult recipe, so there is no reason to try to play master chef with such a simple setup, and unwanted surprises like corn are a no no. If you are going to surprise me, try using a fine cheese shredded on top and a blow torch to melt/​crisp up the top of it. I don’t see anyone doing that, and I would like that a thousand times more than corn.