Ofelia Shively, who lived in both Hawaii and Alaska and clocked more than three decades in the seafood industry, opened a poke-centric concept inside a Carson strip mall setting: Angelito’s Market. Expect seven types of poke in a refrigerated case, possibly consisting of Tako, Wasabi, Ahi-Limu, Spicy Tuna, *Spicy Tuna (fish eggs, but no mayo), Kimchee, Oyster Sauce, and my selection, Spicy Tuna (fish eggs, but no mayo). Bright red fish joined onion, green onion, crunchy cabbage, tiny orange mentaiko and a secret spicy sauce, yielding good results.

The venerable seafood duo from the King Seafood Company dates to 1989 and now has outposts in DTLA and Santa Monica, with San Diego on the way. In Santa Monica, roll-up doors face Ocean Avenue, decor includes a copper bar and ship diagrams, and chef Damon Gordon serves pristine seafood like Wild Marshall Island Tuna Poke. His team tosses silky, ruby hued cuts of fish with avocado and sweet soy on sliced cucumber, with a side of crunchy sesame toast.