Mr Fish In The News

TheDailyMeal.com October 2012

Mr. Fish, a funky, modern seafood shack run by seafood-business and restaurant veteran Ted Hammerman and his daughter, Sheina, is brimming with personality. The bright space — complete with vibrant sunshine-golden orange walls and handwritten giant chalkboards listing specials — shines like a beacon within what is otherwise a nondescript strip mall. (The establishment’s motto: “You can’t live on wishes… but you CAN live on fishes!”)

The menu spans a wide range of tastes, from sushi to crab macaroni and cheese to “boom boom shrimp” (fried and topped with spicy mayonnaise), and the sandwich selection includes crabcake and soft-shell crab entries. But easily, one of the best sandwiches in Myrtle Beach is Mr. Fish’s Black n’ Bleu Tuna. This hunk of beautiful, fresh fish comes properly spiced, quickly seared, topped with broiling blue cheese and served on a hamburger bun with top notch hand-cut fries. As iif that weren’t enough, each plate features some golden, crunchy hushpuppies on the side.

True to their slogan, you certainly can live on fishes. We’re just not sure why you’d want to live on any besides this.

Courtesy of TheDailyMeal.com

Southern Living Magazine September 2012

The Original Mr. Fish Restaurant and Seafood Market
Myrtle Beach
Grand Strand seafood lovers cheered three years ago when Ted Hammerman and his daughter, Sheina, saved this landmark restaurant and seafood market. Now fish fans flock to the inviting, art-filled building located in a strip mall for Sheina’s spicy gumbo and addictive crab rangoons (cream cheese and crab wrapped in wontons and deep-fried). The eatery also offers creative sushi such as seared tuna with blue cheese, as well as specialty seafood rolls (try the spicy sea scallops) and a variety of gluten-free pizzas.

Order: The fish tacos made with fresh mahi-mahi sautéed with onion and sweet peppers and doused with homemade rémoulade ($10) satisfy. 3401 North Kings Highway; mrfish.com or 843/839-3474.

Article: Katie McElveen|From the September 2012 Magazine Issue