Every day, our seafood counter is packed with more than a dozen kinds of fish and shellfish – fresh shrimp from the Gulf, live lobsters, familiar favorites like tilapia and trout, and seasonal or special buys like blue crab or diver scallops.
But did you know there’s more than meets the eye? Every day, we also have many additional kinds of fish behind the counter, or available through special order – you just have to ask.
Most of the fish that’s not out on display is super-high-quality, sushi-grade fish like ahi tuna, yellowtail and mackerel. It is nitrogen-frozen fish, a technique that’s used on most fish you’ll eat at your favorite sushi bar.
Nitrogen is a super-fast, super-efficient way to freeze fish, taking it to sub-zero temperatures very rapidly. This preserves the texture, flavor and aroma of the fish – it tastes just like fresh. Plus, it’s also a safer technique; the nitrogen destroys parasites that might be lurking, undetected, in fish.
To prepare our frozen fish, you can run the package under cool water for about 15 minutes. Or, allow it to thaw slowly in the refrigerator for several hours or overnight. We almost always have these varieties in-house:
- Unagi (freshwater eel, cooked and marinated in barbecue sauce, ready for making into sushi)
- Mackerel (an oilier fish, good in sushi or grilled with a splash of lemon)
- Sashimi-grade salmon
- Tobiko (flying fish roe, a popular sushi garnish)
We also bring in more exotic fish on a regular basis; these often arrive on Thursdays, but you can always call ahead to see what’s coming. These are some seasonal favorites:
- Monkfish: sometimes called poor man’s lobster, because it has a texture and rich flavor that mimics lobster. This is a seasonal fish from the Atlantic.
- Blue crab: when we can get them, these arrive live. So we usually steam them, ready for you to take home and enjoy.
- Diver scallops: Particularly large, juicy scallops, hand-plucked from the sea by divers.
- Wild-caught, steelhead trout
Don’t see your favorite fish? We can special-order many others. For best prices and selection, I advise giving us at least four to five days’ notice.
Finally, a note about sustainability. We work only with reputable fish suppliers who follow sustainability guidelines set by the National Oceanic and Atmospheric Association. (Check out their consumer facts at www.nmfs.noaa.gov/fishwatch/) Our suppliers follow state and federal recommendations that guard against overfishing, and can trace their fish back to the hook in the water. Therefore, there may be certain types of fish that we cannot obtain, or that we can get only in certain, limited seasons.