Impromptu Spicy Ahi Nachos WITH BACON - Blue Marlin

My friend Tony recently started working at Blue Marlin on Seaside (Old Matteos) and has been asking me to come in for months.  He finally lured me in with the promise of bacon sushi.  I grew up in the desert and fresh fish, sushi, etc. was not a part of our cuisine growing up.  Frozen fish sticks was a delicacy in my home.  It was not until I was an adult bopping around Florida that I started trying seafood on my own and loving it.  Still sushi did not come as easy to me.  I let Tony know my likes and dislikes (with much teasing on his part) and he in turn made such amazing shit that I fear now I have been ruined to go to any other sushi chefs.  That and he made spicy ahi nachos WITH FUCKING BACON just for us. So of course we wrote an impromptu nacho blog! We were blessed to eat some of his custom dishes created just for us and not on the menu, but I highly recommend going to check the place out.  In addition to the sushi bar, they have open air seating outside with a Pacific Rim fusion menu.  They also have happy hour from 5pm to 7pm, 7 days a week.  All the sauces are house made and so delicious!

Blue Marlin, roasted garlic sauce, chiloi ponzu sauce, radishes, shredded daikon, micro cilantro and green onion

Spicy ahi, red & green jalapenos, BACON, avocado sauce, avocado, fresh tomato, siracha aioli, micro cilantro

Shananigans: (4.75) - HOLY so beautiful nachos!  RAD:  BACON, avocado, hot peppers.  LAME:  They are not on the menu so I may never get them in my mouth again.  TOPPING TO CHIP RATIO: 4.5.  These were so fucking delicious.  The ahi melted in your mouth.  The flavor combination was one of the best I have had on the island and I have had a lot of nachos.  Good Job TONY!

Ginger Face - (5) Colorful, very professionally and aesthetically plated.  RAD:  BACON!  Flavorful, great diversity of flavors and textures.  The sauces were awesome.  Loved the heat of the ahi and jalapeno.  LAME:  I didn't have these in my life before tonight.  TOPPING TO CHIP RATIO: 5, tons of toppings.  Love the combo of the spicy ahi and bacon.  The falling off toppings can be eaten with the sauces.  Love!

Jodi (4.61) - Really bright and colorful, red and greens.  GET IN MY MOUTH!  RAD:  ALl of the ingredients were delicious and fresh.  LAME: That I don't know how to make them yet.  TOPPING TO CHIP RATIO: (4.23), just enough topping for each chip but it was so yummy I wanted more.  All I can say is when do I get some more?  Ha ha.

Best sushi chef in all the land!

Spicy tuna, regular tuna, wasabi salsa, avocado, house made shoyu

Shiso, avocado, ponzu gel, salmon eggs, yuzu gel, micro cilantro, salmon

We asked for extra ginger and got this giant bowl...we ate the entire thing.  Do not mess with us and our ginger!

seared tuna, bacon mayo, candied bacon, daikon sprouts...no name for this dish...we suggested:  FUCKING AMAZING

braised pork belly, bacon mayo, bacon, micro cilantro, bao bread

Cheers!

HAMACHI CRUDU: yellow tail, micro cilantro, green onion, garlic, kabayki, herb oil

just some candied bacon he made for us that morning to dip into house made bacon aioli

ahi nigiri

GURI GURI - house made with orange and strawberry soda and condensed milk.  Local dessert that originated in Maui.  Kind of a mixture between ice cream and a sorbet.  The orange tasted like a creamsicle with its house made whip cream.