Mountain Views News     Logo: MVNews     Saturday, November 24, 2012

MVNews this week:  Page 8



 Mountain Views-News Saturday, November 24, 2012 


I got a note from my friend Adam Chu , he is the Big Shrimp 
at the Big Shrimps Fish Grill in Monrovia, he listens to my 
talk show on Saturday Nights on KABC, and knows that I like 
a good clam chowder so he invited me back in. Why come 
back, Adam? I am already a follower, you are preaching to the 
choir. Well, my friend Adam is never one to rest on his laurels. 
He even closed the restaurant for a few days to do his own 
road trip around Los Angeles to see what the competition was 
up to. What he came back with was a few new items to what I 
thought was a fantastic menu. 

So what’s new? Fish N’ Chips for $7.50: some of the best I have 
had in the San Gabriel Valley. There are few places around that 
do Fish and Chips, (Camerons and Lucky Baldwins), but these 
are not only the best value. But also the best tasting. When Adam says fresh, he means it, Adam also 
owns a seafood import business. On this visit I started off with a cup of Lobster Bisque for ($3.50)!! 
Yes it is a cup but, what a cup, it battles many of the soups that I have had a five star steakhouse. 
Sure there is no Maître De here, but we are paying like paupers, right? All entrees are in the ($8 to 
$17) range, so I was able to sample many of the dishes. I recommend ordering from the Big Shrimps 
Combo plate: Pan Seared Combo that includes 2 pan seared day boat scallops and 4 pan seared 
shrimp the most expensive item on the menu at $16.99. Get in here before owner Adam comes to 
his senses. From the grill, seven to eight varieties 
of fish are there for entrees. Most of the items are 
fresh from the boat. New to the menu are hot and 
cold sandwiches with the Shrimp and Bacon Po 
Boy at $6.99 the star of this show. 

Note…..Do you know 
the difference between 
Day Scallops and regular 
Scallops? I didn’t until I 
asked, Regular Scallops 
can be on the boat up to 
15 days, yes 15 days sitting 
in the freezer 100 miles 
from shore, however a 
day Scallop is brought in 
fresh everyday from the 
ocean. Yep, that is what Big 
Shrimp specializes in Day 
Fresh Scallops. If you are a 
Fish Fan every week they 
have a rotating Fish Special.

How do they keep prices 
so reasonable? Good 
question! The restaurant is 
extremely clean but no frills 
and seating at the counter 
is available. Owner Adam 
Chu has been importing 
shrimp from the Far East 
for over 10 years and has 
taken his expertise in 
buying seafood and has 
shared his knowledge with 
us. He continues in that 
business but as the owner of 
the restaurant, he transfers 
those incredible savings to 

I take my reputation on this 
seafood experience. Overall 
Grade Strong B

Big Shrimp Fish Grill 123 
E. Colorado Monrovia 
(626) 359-8982

Tune into Dining with Dills on KABC Radio 6 PM Saturday



•1 leftover turkey carcass (from a 10- to 12-pound turkey)

•2 quarts water

•1 medium onion, halved

•1/2 teaspoon salt

•2 bay leaves

•1 cup chopped carrots

•1 cup uncooked long grain rice

•1/3 cup chopped celery

•1/4 cup chopped onion

•1 can (10-3/4 ounces) condensed cream of chicken or cream of mushroom soup, undiluted


•Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil 
over low heat; cover and simmer for 2 hours.

 • Remove carcass; cool. Strain broth and skim off fat. Discard onion and bay leaves. Return broth to 
the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables 
are tender.

 • Remove turkey from bones; discard bones and cut turkey into bite-size pieces. Add turkey and 
cream soup to broth; heat through. Yield: 8-10 servings (about 2 quarts).

TABLE FOR TWO by Peter Dills



LOS ANGELES COUNTY— Supervisor Michael D. Antonovich announced that the Los Angeles 
County Department of Public Health’s Seafood Task force found 
that of the 103 retail food facilities inspected, including 66 restaurants 
and 37 food markets, 74% of the facilities investigated 
had label misbranding or false advertising on menus and over 
180 violations. 

 In addition to substituting crawfish for lobster, other examples 
of mislabeling found in the study included: selling farm-raised 
salmon as wild salmon, fluke or turbot for halibut, seabream, 
pollack and tilapia substituted for snapper, fluke substituted for 
halibut, and imitation crab, abalone and octopus sold as the real 

 “One of the more dangerous examples of mislabeling included 
escolar is being sold as “white tuna;” however, there is no such 
fish as “white tuna” and some individuals may be allergic to escolar,” 
said Antonovich. 

 The Task Force, initiated by Supervisor Antonovich, was a collaborative 
effort by the County Department of Public Health, the 
California Department of Food and Drug branch and the U.S. 
Food and Drug Administration adopted by the Board of Supervisors 
to address the growing nationwide problem of seafood 

 “Residents need to know what they were paying for -- and we are 
committed to ensuring that suppliers and retailers practice truth-
in-advertising,” said Antonovich.

Supervisor Antonovich and Dr. Jonathan Fielding, Director of the DepT. of Public Health 



99 Ranch Market

1300 S Golden West Ave

Arcadia 91007

Red Rock Vermillion sold as 
Red Snapper

Shrimp Ahoy

4488 E Live Oak Ave

Arcadia 91006

Improper identification of 
“Country of Origin”

Mako Sushi

506 E Live Oak Ave

Arcadia 91006

1. Imitation Crab substituted 
for crab

2. Escolar substitued for White