White Marlin Promises Its Diners An International Tour of Seafood

White Marlin Co-owner Phil Tretola wants customers who dine at his new restaurant White Marlin, at 75A Brighton Ave., Long Branch, to know that they every time they come in, they will get a taste of something new.

White Marlin is a new seafood restaurant in West End that opened up in March and features a menu filled with fresh and unique seafood.

“This is a dominant seafood menu, and that’s something very few places around here have,” Tretola said.

Tretola and Co-owner Renee Como, both of Toms River, opened the restaurant with the idea of serving customers seafood from places other than the United States.

“We have fish from all over the world,” Tretola said. “Stuff you can’t get anywhere else.”

Some examples of the rare fish are sockeye salmon from Japan, Parrotfish from the Carribean and Wahoo from Bermuda. When asked how the fish dishes can be prepared, Tretola’s response sounds like something from the movie “Forrest Gump.”

“We can grill it, broil it, pan-sear it, but we don’t deep fry,” Tretola said.

White Marlin also features a full raw bar with oysters, clams on the half shell and ahi tuna.

The restaurant burst on the scene after placing second at the Long Branch Chef’s Challenge at Ocean Place Resort and Spa in April.

Executive Chef Nigel Samaroo made a citrus ponzu marinated black grouper served over an Asian slaw and mango salsa. Samaroo is a 1995 graduate of the Culinary Institute of Arts and specializes in a Carribean fusion style of cooking.

“We really concentrate on bringing fresh in every day,” Tretola said.

Tretola said his family has owned restaurants for over 50 years.

His last restaurant, Bayfront Grill in Waretown, featured an “Americanized” menu according to Tretola, and he said he wanted to try opening a seafood restaurant in Long Branch, an area that Como knew very well.

“We wanted a more year-round operation as opposed to seasonal,” Tretola said. “This area has been built up and has changed for the better.”

When he heard the building, which was previously High Tide Grill, was for rent, he jumped at the opportunity to open his own seafood restaurant.

Starting Memorial Day, White Marlin will open for lunch and dinner seven days a week; Monday-Thursday: 11:30 a.m.–10 p.m., Friday and Saturday: 11:30 a.m.–11 p.m., Sunday 12–9 p.m.

Currently the restaurant is open from 4–10 p.m. Monday through Wednesday, 11:30 a.m.–10 p.m. on Thursday, 11:30 a.m.–11 p.m. on Friday and Saturday and from noon to 9 p.m. on Sunday.

Tretola said he hopes to start serving brunch on Sundays in June.

He said business at White Marlin has “gone very well so far.”

“Each compliment gets better and better and we’ve had a lot of repeat customers,” Tretola said.