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Portland Seafood Gem 🦞

Hobsons Wharf: Michelin-Grade Uni at Market Prices! Warehouse Spot Hides Surprises, Saltwater Uni Melts on Tongue, Monkfish Liver Is Amazing When I found Hobsons Wharf while hunting for seafood in Portland, I thought I misread—it’s such a contrast: “warehouse storefront + supplies Michelin Japanese restaurants”! I went with a “let’s try” attitude, and pushed the door open to realize: no fancy decor, just freezers full of neatly arranged fresh seafood. A Japanese owner was sorting uni with gloves, and a handwritten “daily seafood list” was taped to the wall behind him—suddenly I got what “low-key but amazing” means～ The best part? The price! The money I used to spend on half a portion of uni at a Michelin restaurant can buy a whole box here. It’s “Michelin quality on a market budget”—after eating, I immediately added this shop to my “Portland must-repurchase list”! 🍣 Must-Try List: Every Bite Is a “Super Fresh” Seafood Blast 1. Saltwater Uni｜Top Must-Try, “Ocean Cream” That Melts on the Tongue When the owner took it out of the freezer, the uni still had ice crystals—its orange flesh looked like small pieces of curd, wobbling slightly when I poked it gently 🤤. I scooped a spoonful into my mouth—no fishy smell at all! Only pure sweetness, like eating “melted ocean cream” that dissolves on the tongue, with a faint briny aftertaste. Even my friend who doesn’t like uni couldn’t help but steal two spoonfuls. The best part is the portion—it’s enough for two people to share, and the cost-effectiveness is off the charts! 2. Monkfish Liver｜Even Fishy-Fearers Can Try It, Smooth as Foie Gras I was hesitant about liver at first, but the owner smiled and said, “Our liver supplies Japanese restaurants, it’s cleaned very well.” I waited for it to thaw (about 10 minutes, the shop will cut and box it for you). When it was served, it was thick slices of pale pink liver with a little soy sauce—my mind was blown when I bit into it! It’s rich in fat but not greasy, like eating “foie gras from the sea,” so smooth there’s no graininess. Even I, who usually hates fishy tastes, could eat it one bite after another, and wanted to buy another box after finishing 🥳. 3. Sashimi Platter｜Impeccably Fresh, Turn into Sushi with Rice I chose the daily sashimi platter: tuna, salmon, sweet shrimp, scallops… each slice was thick with clear texture, still cold when I got it. Dip it in a little wasabi soy sauce—the firmness of tuna, the fatty aroma of salmon, and the tenderness of sweet shrimp exploded in my mouth one after another, so fresh you could taste “just off the boat”! The shop sells cheap vacuum-packed rice and nori; buy a portion to roll your own sushi at home for less than $20, way more cost-effective than a Japanese restaurant～ ⚠️ Practical Tips: Avoid Mistakes, Enjoy Better Recognize the warehouse storefront, don’t hesitate to push in：The door is just a regular warehouse roller door, no sign. When you navigate to the location and see “people sorting seafood,” that’s it! Go straight in and ask the owner, “Do you have today’s uni left?” Don’t be shy! It closes super early, must go early：As a supplier direct-sales shop, there’s usually no fresh seafood left after 3 PM. It’s recommended to go between 10 AM and 2 PM to pick the most complete daily goods—if you’re late, even the monkfish liver may be sold out! The dining area is simple but clean, better to bring your own drinks：There’s a small staff dining area with a few tables where you can eat on the spot (the owner provides disposable tableware). There’s also free self-service coffee and tea, but the taste is light. Friends who like sweet drinks remember to bring cola or juice—it’s more refreshing with seafood 🥤. Cash payment is more convenient, most staff are Chinese：Although you can also use a card, cash payment occasionally gets a “small discount” (like a little extra scallop chunks). Most staff communicate in Chinese, so ordering and asking about eating methods are super easy—no language barrier at all! Remember to buy rice + nori, realize “sushi freedom” on the spot：The shop’s vacuum rice is super cheap ($1 per portion), and the nori is also individually packaged. Buy a sashimi platter + rice + nori, roll and eat on the spot—the freshness is maxed out, much better than taking it home! When I left, I held a box full of uni and monkfish liver, and the owner specially reminded me, “Eat the uni the same day, don’t refrigerate for more than 6 hours.” I opened it and took a bite while walking in the sun—it still had that sweet taste. Suddenly I thought: The delicious food in Portland is really hidden in these “unassuming storefronts”! 📍 Hobsons Wharf (Recognize the warehouse storefront, search the shop name directly on navigation—don’t be discouraged by the low-key appearance!) #PortlandSeafood #MichelinGradeSeafood #PortlandHiddenGem #UniFreedom #JapaneseFoodAlternative

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Portland Seafood Gem 🦞

Hobsons Wharf: Michelin-Grade Uni at Market Prices! Warehouse Spot Hides Surprises, Saltwater Uni Melts on Tongue, Monkfish Liver Is Amazing When I found Hobsons Wharf while hunting for seafood in Portland, I thought I misread—it’s such a contrast: “warehouse storefront + supplies Michelin Japanese restaurants”! I went with a “let’s try” attitude, and pushed the door open to realize: no fancy decor, just freezers full of neatly arranged fresh seafood. A Japanese owner was sorting uni with gloves, and a handwritten “daily seafood list” was taped to the wall behind him—suddenly I got what “low-key but amazing” means～ The best part? The price! The money I used to spend on half a portion of uni at a Michelin restaurant can buy a whole box here. It’s “Michelin quality on a market budget”—after eating, I immediately added this shop to my “Portland must-repurchase list”! 🍣 Must-Try List: Every Bite Is a “Super Fresh” Seafood Blast 1. Saltwater Uni｜Top Must-Try, “Ocean Cream” That Melts on the Tongue When the owner took it out of the freezer, the uni still had ice crystals—its orange flesh looked like small pieces of curd, wobbling slightly when I poked it gently 🤤. I scooped a spoonful into my mouth—no fishy smell at all! Only pure sweetness, like eating “melted ocean cream” that dissolves on the tongue, with a faint briny aftertaste. Even my friend who doesn’t like uni couldn’t help but steal two spoonfuls. The best part is the portion—it’s enough for two people to share, and the cost-effectiveness is off the charts! 2. Monkfish Liver｜Even Fishy-Fearers Can Try It, Smooth as Foie Gras I was hesitant about liver at first, but the owner smiled and said, “Our liver supplies Japanese restaurants, it’s cleaned very well.” I waited for it to thaw (about 10 minutes, the shop will cut and box it for you). When it was served, it was thick slices of pale pink liver with a little soy sauce—my mind was blown when I bit into it! It’s rich in fat but not greasy, like eating “foie gras from the sea,” so smooth there’s no graininess. Even I, who usually hates fishy tastes, could eat it one bite after another, and wanted to buy another box after finishing 🥳. 3. Sashimi Platter｜Impeccably Fresh, Turn into Sushi with Rice I chose the daily sashimi platter: tuna, salmon, sweet shrimp, scallops… each slice was thick with clear texture, still cold when I got it. Dip it in a little wasabi soy sauce—the firmness of tuna, the fatty aroma of salmon, and the tenderness of sweet shrimp exploded in my mouth one after another, so fresh you could taste “just off the boat”! The shop sells cheap vacuum-packed rice and nori; buy a portion to roll your own sushi at home for less than $20, way more cost-effective than a Japanese restaurant～ ⚠️ Practical Tips: Avoid Mistakes, Enjoy Better Recognize the warehouse storefront, don’t hesitate to push in：The door is just a regular warehouse roller door, no sign. When you navigate to the location and see “people sorting seafood,” that’s it! Go straight in and ask the owner, “Do you have today’s uni left?” Don’t be shy! It closes super early, must go early：As a supplier direct-sales shop, there’s usually no fresh seafood left after 3 PM. It’s recommended to go between 10 AM and 2 PM to pick the most complete daily goods—if you’re late, even the monkfish liver may be sold out! The dining area is simple but clean, better to bring your own drinks：There’s a small staff dining area with a few tables where you can eat on the spot (the owner provides disposable tableware). There’s also free self-service coffee and tea, but the taste is light. Friends who like sweet drinks remember to bring cola or juice—it’s more refreshing with seafood 🥤. Cash payment is more convenient, most staff are Chinese：Although you can also use a card, cash payment occasionally gets a “small discount” (like a little extra scallop chunks). Most staff communicate in Chinese, so ordering and asking about eating methods are super easy—no language barrier at all! Remember to buy rice + nori, realize “sushi freedom” on the spot：The shop’s vacuum rice is super cheap ($1 per portion), and the nori is also individually packaged. Buy a sashimi platter + rice + nori, roll and eat on the spot—the freshness is maxed out, much better than taking it home! When I left, I held a box full of uni and monkfish liver, and the owner specially reminded me, “Eat the uni the same day, don’t refrigerate for more than 6 hours.” I opened it and took a bite while walking in the sun—it still had that sweet taste. Suddenly I thought: The delicious food in Portland is really hidden in these “unassuming storefronts”! 📍 Hobsons Wharf (Recognize the warehouse storefront, search the shop name directly on navigation—don’t be discouraged by the low-key appearance!) #PortlandSeafood #MichelinGradeSeafood #PortlandHiddenGem #UniFreedom #JapaneseFoodAlternative

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