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Baja Hiramasa Tartare ~ Sunny Side Up Quail Egg


Baja Seas Hiramasa provides a bright, buttery flavor with a rich, firm texture and desirable fat content. California-inspired flavors and fresh quail egg highlight this recipe created by award-winning Chef Bernard Guillas of The Marine Room in La Jolla. Serves 6.


For the tartare:

  • 1 pound Baja Seas Hiramasa fillet, boneless, skinless, trimmed
  • 1/2 cup finely diced mango
  • 1 teaspoon brown mustard seeds
  • 1 tablespoon minced shallots
  • 1 tablespoon minced chives
  • 1/2 teaspoon Meyer lemon zest
  • 1 tablespoon Meyer lemon juice
  • 3 tablespoons extra virgin olive oil
  • Fleur de sel or flaky sea salt to taste
  • Pinch freshly ground sea salt

For the quail egg:

  • 6 quail eggs
  • 3 tablespoons olive oil
  • Sea salt and freshly ground black pepper to taste
  • 2 tablespoons pomegranate seeds
  • 2 tablespoons chopped toasted pistachios
  • Edible flowers to garnish (optional)

How to Prepare:

  1. Cut Hiramasa fillet into ¼ inch cubes.
  2. Transfer to chilled mixing bowl.
  3. Fold in mango, mustard seeds, shallots, chives, lemon zest and juice.
  4. Add olive oil. Season with salt and pepper.
  5. Divide Hiramasa between 6 chilled martini glasses.


  1. Crack quail eggs into 6 small ramekins.
  2. Add oil to non-stick skillet over low heat. Add eggs to skillet.
  3. Cook sunny side up. Season with salt and pepper. Transfer to cutting board. Cut with 1 inch ring.  
  4. Sprinkle with pomegranate seeds and pistachios. Garnish with quail egg and flowers.


Baja Seas Hiramasa

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