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About whole Fish by the Pound

We purchase seafood through select European exporters and special arrangements with local purveyors at the New York Fulton market.

All our fish is grilled in cages whose handles are bent away from each other. This done so that the fish is kept elevated from the fire, therefore cooked evenly with crisp skin. The fish is then cleaned of all the bones and seasoned with salt, pepper, oregano and a light lemon and olive oil sauce. The head and tail are left on. 

Most of our fish is sold by the pound meaning that the sizes vary from day to day. So when we order our fish we only get wild fish meaning they are not farm raised so there is no control over what sizes we receive.

More about grilling and marinades

 

Sea Bass

From: North Carolina

Flavor: Extremely white, tender, flaky and mild

Royal Dorado

From: Greece

Flavor: Same textures as the American red porgy but this Mediterranean counter part is much more tastier

 

Red Snapper

From: Florida

Flavor: White, mild, moist and sweet

Loup de Mar

From: Mediterranean

Flavor: White, mild, moist, sweet, fish very popular in Europe especially France & Greece

Pompano

From: Florida

Flavor: Very firm, beige meat, heavier, oilier tasting more pronounced fish flavor

Porgy

From: American Porgy

Flavor: Delicate, flaky, off-white and not as mild as the sea bass tastier

 

Dover Sole

From: Safi

Flavor: Almond and nutty accents

Pagoet

A.K.A. Mediterranean White Snapper

From: Morocco

Flavor: White, mild, flaky and sweet

 

St. Pierre or John Dory

From: Mediterranean

Flavor: Similar to sole but a lot thicker and flakier

Sargos

From: Greece

Flavor: Tasty white fish flaky and mild more pronounced than the royal dorado

 

Arctic Char

From: Icelandic wild char

Flavor: Very heavy, orange/pink meat tastes like salmon trout

Rouget

From: Mediterranean Red Mullet

Flavor: Very bony but extremely tasty and sweet when pan-fried.

 
 
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