If your in the Los Angeles area just visiting or you live there and want to have the freshest fish available, then you have to visit Santa Monica Seafood.  It is located on 1000 Wilshire Blvd in Santa Monica.  They have the widest variety of fish and seafood that I've seen offered to the public other than an open seafood market.  They are one of the biggest distributors on the west coast, they have a deli, oyster bar, wine area and gourmet products.  If you want the highest quality of fish then this is the place to go.  They have fish from local waters as well as imports.   When I'm in L.A. that is where I buy the majority of my fish.  They have all kinds of featured chef's and products throughout the store as well. Whether you are going to get a bite to eat or going to buy some fish to prepare at home, Santa Monica Seafood is the place to go. 

Because I like to get whole fish when I can and saw they had these huge sardines I decided on that.  I thought of a simple Spanish dish called Escabeche.  It is basically a partially cooked piece of fish that is covered in vinegar and olive oil.  I decided to do a quick version and the recipe follows.

Sardine Escabeche
1lb whole and gutted Sardines ( roughly 5 to 7) 
1/2 yellow onion small diced
1/3 cup of capers
4 cloves of garlic minced
3 tbsp of chopped parsley
1 yellow heirloom tomato
1 tbsp smoked paprika
1 cup extra virgin olive oil
1/2 cup of red wine vinegar
1/4 tsp chile flakes
Salt and Pepper

First season sardines with salt and pepper on both sides and set aside. In a medium hot saute pan add 2 tbsp of olive oil and onion. Season with a pinch of salt and cook for 2 minutes.  Add garlic, tomatoes, paprika, capers, chili flakes, and cook for another 2 minutes and then add the vinegar.  Cook for 2 minutes and then add the sardines.  Cook them for about 2 minutes on the first side and then add the rest of the olive oil and cook for another 2 minutes and turn off the heat.  Finish with parsley and season to taste.  I poured everything in to a glass dish and covered it with plastic wrap.  You can let them sit for 5 minutes and then eat or let them cool to room temperature and have them.  Traditional escabeche they will cover completely with vinegar and oil and let vinegar cook the fish the rest of the way normally at least one day.