Fish King

Fish King is an honest-to-goodness family owned seafood market serving Southern California since 1948. Fish King offers over 40 varieties of fresh and frozen seafood daily, along with poultry, groceries and Fish King original marinades and sauces to compliment them. In the «Galley Deli» department, choose from our menu of freshly prepared food to go or to eat in. For your party needs, look through our Catering Menu and consult with our on site Chef. From the Fish King Distribution Plant in Burbank, we’ve taken our wares and outstanding reputation to the road by serving many of Southern California’s finest restaurants, country clubs and hotels. In an age where corporate conglomerates have made independent specialty shops virtually extinct, Fish King has thrived by continuing its tradition of providing customers with exceptional quality, fair pricing and service.

Established in 1948.
As a young man working his way through commercial art courses at Los Angeles City College in 1952, Hank Kagawa began working part-time at Fish King. Eventually in 1956, the enterprising Kagawa and his uncle, Harry Kuruma, took over ownership of the market which consisted of a small storefront with all of two old fish cases. The store was a two-man operation back then, and Harry and Hank did everything, struggling for a few lean years until business picked up. In l968 when Harry passed away, Hank took over the helm and made changes and new innovations which proved to serve the business well. Fish King hit its stride beginning in the 70’s when fish became more popular for not only being economical, but a healthy choice — high in protein, and low in fat and calories. Since that time, Fish King has expanded into three adjoining stores, adding prepared foods in the Galley Deli, and has grown to include a Distribution Plant in Burbank.

Jon K.
Business Owner
Jon Kagawa, now president of the corporation, graduated from USC in 1979, he joined the family business. Not new to the business by any means, Jon literally grew up at Fish King learning the trade. As a child, he remembers accompanying Hank to the various fish distributors early in the morning to buy fish. In later years he waited on customers at the retail store and was also a driver, delivering fish to restaurants. He claims that the «Boss Man» was harder on him than the other employees…and for less pay. Although his forte is in sales and marketing, Jon says that his «claim to fame» is something that he was never taught in his days at USC … he can tell how fresh a fish is, by just looking at it.