Sam’s fresh seafood stand is off the scale

Adam Halaby, known affectionately as Sam to his loyal coterie of regulars at the Farmers Market, wakes up at 3 a.m. to go fishing three days a week so that we can have his wonderful, fresh fish.

Sam’s father taught him to fish in Lebanon and Sam taught his son to fish in California. His boat is moored in San Pedro and he and a crew of seven fish the waters from San Diego to Catalina.

“Fishing is a hard business and these days the cost of fuel has driven up the price of fish,” he says. He has been doing this for 39 years and has been at the Laguna Beach Farmer’s market since its inception.

He sells his fish at a different farmers market each day but, like many other vendors, he says: “This place is the best ... very nice people ... beautiful people in Laguna Beach. My customers are like family.”

His attitude is reflected in the way he treats his clients. Many have his cell-phone number so they can call and ask him to save some of their particular favorite or place a special order, which he will do without a deposit or guarantee. He never writes anything down. He keeps it all in his head. He’ll hold the fish until 11:20 and then sell it.

While we were chatting with him, a woman came by and saw the last piece of salmon tucked away in a corner on the ice. Sam was saving this for a customer. “Please, please,” she begged him. “Won’t you sell it to me? My mother is sick and she really loves salmon. It’s the only fish she’ll eat.”

Kind-hearted soul that he is, he couldn’t resist but he obviously felt badly when, at 11:45, he had to tell his regular customer that the fish was sold, explaining the sad tale. Barely masking their disappointment, they said they understood and apologized for being late. Like many Lagunans, they must have their fish fix. It’s no wonder, since buying fish this fresh is virtually impossible in the local supermarkets.

Sometimes fishing isn’t good and Sam’s boat comes in empty. When this happens, he will buy fish from another boat so as not to disappoint his customers. However, he does not pass the additional cost on to them.

One woman came by and said: “Sam, you forgot your cell phone today. I called your number and your wife answered. She said that you rushed out without it!”

Another couple asked when he was going on vacation. They were worried that their supply line would be cut. He told them there would be no problem. His son, Marvin would be on the job. They breathed a sigh of relief.

Customers were talking fish and exchanging recipes. Roger Ohanesian gave us his recipe for salmon and we gave him one for tuna. He told us there was no fish as good as this. Even when he buys at the fanciest markets, he is always disappointed. He will even drive to San Clemente’s Sunday market to get Sam’s fish.

You can choose from wild salmon that comes from San Francisco or Alaska, ahi, halibut, white Mexican sea bass, scallops and shrimp. Other fish are available from time to time.

You can order Dungeness crab and Pacific lobster. Because of health-department regulations, all his fish is pre-cut in one-pound packages but you can special order a whole fish. It is probably a good idea to order ahead on holiday weekends to avoid disappointment.

His prices are comparable or lower than elsewhere, but the quality is superior. So when you cook it, simplicity is the ticket.

Here are some simple skillet recipes, one for tuna and one for salmon. cpt.17-aboutfood-1-C.1PhotoInfoRN1P079720060317iw6rbrknWENDI KAMINSKI / DAILY PILOT(LA)Adam Halaby, known to his customers as Sam, is a fixture at the Laguna Beach Farmer’s Market, pictured on Saturday Feb. 25. cpt.17-aboutfood-2-C.1PhotoInfoRN1P079920060317iw6rccknWENDI KAMINSKI / DAILY PILOT(LA)Adam Halaby is a firm favorite with customers at Laguna Beach Farmer’s Market.