So here’s one that I’d been trying to get to for…like maybe over two years? Perhaps, I hadn’t been trying very hard? But Fish Guts had one very strong advocate; Tommy Gomes…..it’s like whenever I’d head on over to Tunaville (which I should be visiting more often), he’s ask me if I’d been to Fish Guts yet. So, I did try a couple of times. The place is a tiny shop on the corner of Logan and Sampson. Fish Guts is basically open Wednesdays thru Sundays from noon. The first two times I couldn’t find parking within like four blocks and I really wasn’t into parking near Mercado del Barrio or Chicano Park and walking. The third time I found parking, but man was the line waiting to get in super long. Fish Guts seems quite hipster-trendy. So, okay….I waited like over a year to finally see if the hype had worn down. And I did find parking and walked over to the tiny shop.
Because of my circling around looking for parking I’d arrived at about 1215……and the place was packed, but the line wasn’t very long to get in. Plus, I was dining alone so I could perhaps snag a seat at the bar. Things moved quickly and it was only a half hour wait for a seat at the bar.
Not to many photos of the interior as it’s tight quarters and I didn’t want to perhaps bother other folks while they were eating. So, the best you can get out of me is some of the decor.
Man, the young man doing front of house and the young lady behind the bar were really nice and super busy….I mean, they were busy….but seemed so organized, and most of all, very nice. I was handed a menu; even though I kinda knew what I was going to order.
Yep, at $12 for two tacos…it ain’t cheap, but the chef here sources all the seafood locally. The gal behind the bar saw I was ready to order and came on over. I got the Smoked Fish Dip ($13) and the Estilo Baja ($12)….basically Baja style fish tacos.
First up was the Smoked Fish Dip. I love that it was served with Ritz crackers….just like Mom would do, right?
Man, this was so ono! Nice balanced smokiness, great, but not overpowering savory tones….that is to say, it wasn’t fishy. Enjoyed the touch of heat in this. Not overly salty, it went well with the Ritz crackers, which also added a textural contrast. The fish, the Pico de Gallo added a hint of acidity as well as what I think is some lime. Not overly dressed, this was super good. I asked what type of fish this was and the friendly bartender told me it was Yellowtail. Don’t know if I can ever have the smoked fish stack at Bay Park Fish anymore….even though it’s in my ‘hood!
As for the Baja Estilo.
The tortillas were good, they held up well, and were on the thicker side. But for some reason I thought the maize-y flavor was on the milder side. No complaints about the fish, nicely crisp, though it went soggy fairly quickly, very moist and tender, almost melt-in-your mouth. I would have preferred less slaw on this. While it was nice and spicy, there was just too much and it interfered with any flavor the fish could depart. Lots of crispness on this though. I read that Modelo is used for the batter, but again, all of that slaw…..
I did take the time to actually taste the fish by itself, which was quite mild with no off flavors. I’d have preferred a light squirt of the typical white; mayo based sauce, less shredded cabbage…just enough to appreciate the texture and some sharp and acidic pico de gallo as I thought that slaw was a bit over-the-top. Though based on the crowds, I’m guessing folks are all over this!
I took this photo as I was leaving….the line outside had reformed and was going down the street!
I will return, especially for that Smoked Fish Dip, hopefully during a slower period.
And now I can go back to Tunaville…since the last time there Tommy told me “hey, don’t come back until you go to Fish Guts”. I know he was kidding…..I think!
Fish Guts
2222 Logan Ave.
San Diego, CA 92113
Current Hours:
Wed – Fri 12pm – 9pm (or until they run out of food)
Sat – Sun 12pm – 6pm (or until they run out of food)
Closed Mon – Tues
Man, look at the langostas! The beans were bland and watery and the rice on the harder side and also very mild in flavor, but those lobsters! There was a time when the Missus just didn't care for lobster; having had quite a few bland versions of them . But time and visit to places on the east coast and Canada, She has come around. And these were delicately, sweet-oceany, with a firm, yet pliable texture. 
This was pretty bad. The dan bing was rubbery…speaking of rubbery, the skin of the duck was not crisp, the fat hadn't been rendered from the duck properly and it had way too much sauce. This is what happens when you can't "do your own thing" with Peking Duck.
I quickly noticed something about these almost $3 a piece shumai…..do you see it? Well, the wrappers were really too thick, but all of them had 
First off, look how these lack uniformity, second, how haphazardly the wrappers are placed. Third, the filling was hard and dry. It was also overly salty. The shape was like someone rolled a meatball and just threw wrappers over it.
There was a good amount of decently cooked rice. I could have done without the "wasabi aioli" and the overly sweet unagi sauce. I guess I just wanted some good shoyu poke? The fish danced close to the edge of being over-sauced, but avoided falling off that cliff. I did enjoy the creaminess of the avocado and the mild sour-spice of the cucumber.
