The Authority on Fresh Fish Since 1981

Fresh salmon, shrimp and swordfish at the Market

Rick Recommends

New To Our Fish Market Take Out Menu

Check out our Fish Market Take Out Menu and choose from Mahi Mahi Tacos, Burritos, Chipotle Shrimp Bowl and our famous Fish & Chips as well as many other delicious meals. All of the items are cooked to order by our Restaurant staff with the same quality and consistency of our Restaurant.

Our Fish Market Take Out Menu is available Monday - Saturday from 11:30 - 6:00. To place your order, call 914-725-3450 x 3 or stop by the Fish Market located at 831 White Plains Road, Scarsdale, NY 10583.

Reminder! Next time you throw a party in the office or at home -- or just need a break from cooking, order from our Catering To Go Menu and we'll have your meals prepared, plattered and ready to serve! Place your order for Catering To Go by calling us at 914-725-3450 ext 3 or by email at eastchesterfish@gmail.com.

The Authority on Fresh Fish since 1981! 

 

6 Tips For Buying the Freshest Fish

Image from PicsToPin.com
Image from PicsToPin.com

We're all about buying and serving the freshest fish at Eastchester Fish Gourmet! So when you're in the market for fresh fish, we want to make sure you know exactly what you need to look for and remember these six tips about how to tell if fish is fresh!

1)    Check out the fish’s eyes.


If it’s a whole fish, take a look at the fish’s eyes and make sure they are clear, bright and full. If the fish's eyes are sunken or cloudy, steer clear of purchasing it. Once a fish is past its prime, their eyes will become dull and cloudy, so keep your eyes open for this!


2)    Look at the gills.

When buying fresh fish, make sure the gills are bright, rich red and wet, but not slimy. If the gills are a dull and dark red color, it means the fish is aging – and you do not want an old fish.

3)    Something smells fishy (and not fresh)!

If a fish does smell fishy, skip over that one! A fishy smell is exactly what you’re not looking for. That won’t go away with cooking – what you smell is what you get. You’ll want to buy fish that has a fresh sea smell if you want a fresh seafood dinner.

4)    How firm is your fish?

If you’re buying a whole fish, the flesh should be firm. If you press it with your finger, the skin should bounce back, not leave a fingerprint. If it doesn’t bounce back, your fish is not fresh!
 
5)    Is the flesh vibrant?

If your fish fillet’s skin is shiny and vibrant, then that’s yet another clue that it’s a fresh pick! Judge a book by its cover here – stay clear of fish with dull and fading flesh and look for vibrancy!

6)    Buy from a reputable fishmonger.

You want to find a dependable fishmonger who knows how to buy and handle fish properly. Make sure that they will stand by their product and its quality. Find out exactly where they are getting their fish. As a customer, you need to know they will deliver consistently fresh fish, don’t settle for less!

Keep these six simple tips in mind as you shop for the freshest fish, Westchester, and you’ll be sure to have a great meal in store!

Holiday Menu

Let us help you enjoy the Holidays this year. From fresh fish to prepared foods....view our holiday menu online.

http://www.eastchesterfish.com/images/holidaycateringmenu2013.pdf

Please place your Christmas order by 12/20 and New Years Eve by 12/28.

Nantucket Bay Scallops

We received our first shipment of Nantucket Bay Scallops - available in our fish market and restaurant.  

Not all scallops are alike.  The Nantucket Bay scallop is smaller and more tender than most other types of sea scallops, with a velvety texture.  They are usually more costly than sea scallops but the flavor is rich and you don't need as large a portion to have a satisfying meal.

Because their flavor is so fresh and delicate, they're best cooked simply and quick.  Melt 2 tablespoons butter in a sauté pan and sear the scallops over moderately high heat until they lose their transparency and become opaque -- this can take less than a minute so be careful you don't overcook them.  Finish with a squeeze of fresh lemon, a pinch of salt, and serve with rice or small boiled potatoes.  

The season for Nantucket Bay scallops is short.  Sometimes the season can end as early as December and at other times, it continues through the winter.  So get them, and enjoy them, while you can. 

Red Boat Fish Sauce Recipe (and sauce is now available in our Fish Market).

We just received our long awaited shipment of Red Boat Fish Sauce.  Stop by our Fish Market and pick up some Red Snapper and Red Boat Fish Sauce!  The sauce is the secret ingredent in South East Asian Cooking.  The savory sweet sauce gives a unique, rich and satisfying dimension.

Grilled Whole Red Snapper with Sweet Garlic Barbecue Sauce with Red Boat Fish Sauce

Sweet Garlic BBQ Sauce

1/2 cup fresh lemon juice
1/2 cup Red Boat Fish Sauce (sold at Eastchester Fish Gourmet)
1/4 cup honey
4 serrano or Thai chiles, chopped
3 tablespoons chopped cilantro
2 tablespoons chopped garlic
1/2 teaspoon freshly ground pepper

In a medium bowl, combine the lemon juice, fish sauce, honey, chiles, cilantro, garlic and pepper. Stir well and serve.

Grilled Snapper Recipe

4 whole red snappers or black bass (about 1 3/4 pounds each), cleaned
8 medium garlic cloves, chopped
1/2 cup chopped cilantro
1 tablespoon salt
2 teaspoons ground coriander
2 teaspoons freshly ground white pepper
Vegetable oil
3 tablespoons Red Boat Fish Sauce
3 tablespoons fresh lime juice
1 1/2 tablespoons sugar
Sweet Garlic Barbecue Sauce and lime slices, for serving

Make 3 crosswise slashes down to the bone on both sides of each fish. Place the fish in 2 large shallow glass baking dishes.
In a mini food processor, pulse the garlic with the cilantro, salt, coriander and white pepper until finely chopped. With the machine on, slowly add 2 tablespoons of oil and process to a paste.
Slather the paste in the fish cavities and slashes and spread any extra over the skin; refrigerate for 1 hour.
In a small bowl, whisk the fish sauce with the lime juice, sugar and 3 tablespoons of oil. Set aside for basting.
Light a grill. Lightly oil the grate. Grill the fish, covered, over a medium-low fire for about 25 minutes, basting twice and turning once, until cooked through. Transfer to a platter and fillet before serving with the Sweet Garlic Barbecue Sauce and lime slices.

Spanish Wines

It seems to me that every wine publication  I read these days is "discovering" the merits of Spanish wine.

As the warmer weather approaches we have carefully expanded the amount of wines from Spain. If you crave a lighter white wine, we offer a Godello, Verdejo, Txakolina and Albarino. Looking for a medium-bodied Spanish red? A Tempranillo or Rioja "Reserva" will due perfectly.

Perhaps the wines of Spain are still a bit intimidating. Well, just have a glass! We offer three different Spanish wines by the glass. If you are not sure which one is to your liking, feel free to ask. Rick and I are always happy to give our opinions as to which wine will enhance your meal.

And if you are looking for a rare, summertime treat Spain's finest Cava, Raventos i Blanc, is also available by the glass. This light, dry sparkling wine is an outstanding aperitif and the perfect match with oysters.

David Kurdys, Manager and Wine Sommelier

Fish Tacos....

Memorial Day Weekend and time to get the barbecue started for the season.  I bought a lot of fish at the New Fulton Fish Market that can be grilled - sword, salmon, tuna, halibut to name just a few (our fish market is stocked for the holiday weekend) but one of my favorites is to make Fish Tacos!  This weekend I'm going to use Black Sea Bass and grill it with Chipotle Seasoning and set up a "Taco Bar" - cilantro, lime, black beans, tomatoes, pineapple, onions, avocado and cheese.  It's always interesting to see what everyone likes on their Taco - cilantro is either love or hate thing, no in between. 

However, if you're in the mood for lobster - our fish market sells Maine Lobsters (steamed and cracked no additional charge!).  The restaurant and fish market will be closed on Monday, May 28th for the holiday. 

Westchester Magazine Food & Wine - Look for us on Saturday, May 19

Got up at 1:30 this morning to go down to the market to buy fish, I promise to write about some of the charcters in the fish market and provide color commentary with pictures (soon!).  

In addition to buying for the fish market and restaurant, I bought extra fatty Yellow Fin Tuna (Sushi Grade) that we'll be serving at the Westchester Magazine Food & Wine Show on Saturday, May 19th.  Arsenio sears the tuna and serves it with soy ginger caramel sauce.  Since tuna also goes well with our Mango Salsa, we'll also be serving our homemade Mango Salsa with our delicious homemade chips.  Please stop by and see us (Rick, Monica, Arsenio & Alex).  All of these items are available from our Catering To Go Menu available on our website. 

Rain, Rain, Rain and the New Fulton Fish Market

Rain really slows everything down at the New Fulton Fish Market.  The planes & trucks are delayed and so unloading takes longer and my 2:00 am shopping trip takes 5 hours instead of the usual 3.  It’s all worth it because selecting our fish, handling our fish and filleting our fish really makes a difference in the finished product in the restaurant and the fish we sell in the Market.  So what if I have a few extra circles under my eyes!  This week I bought some beautiful Black Sea Bass from the North Atlantic and John Dory from New Zealand and Sea Scallops from Cape May – so happy Spring is here and there is so much fish available especially since it’s Mother’s Day Weekend!  Happy Mother’s Day!   Rick

Half Bottles of Wine to Complement Your Meal

Rick and I have always talked about creating a serious collection of the small format bottle. We know that a perfect meal often requires more than one type of wine. Perhaps a crisp Sancere with clams and a fruity Pinot Noir to enhance the swordfish. Or, maybe, everyone cannot agree on the one perfect wine for their meal.

Still, we wanted more than the six to eight usual varietals. We wanted a selection that was imaginative and extensive.

Together, we have put together a truly unique list of nearly thirty half-bottles. Of course we have your favorite Chardonnays, Pinot Grigio, Cabernet and Pinot Noirs. Truly surprising are the offerings of White Bordeaux, Sancere, Petit-Sirah, Barolo and even an esoteric Chateauneuf-du-Pape AC to name but a few.  We did not forget about the perfect pairing for the oyster lover. We have two different Champagnes available in half-bottles, including a "Prestige Rose"

Is it the largest half-bottle selection in Westchester? I'm not sure of that-but I am pretty confident that it is the most comprehensive list. Come by and decide for yourself.

 

David (Manager and Wine Sommelier)


Restaurant

914-725-3450 ext 1

837 White Plains Rd.
Scarsdale, N.Y. 10583 (Map)

Click here to email us

LUNCH:
Thu - Fri // 11:30 - 2:30

DINNER:
Sun // 5:00 - 9:00
Mon-Thur // 5:00 - 9:30
Fri – Sat // 5:00 - 10:30

Fish Market

914-725-3450 ext 2

MONDAY - FRIDAY: 9:00 - 7:00

SATURDAY: 9:00 - 6:00

SUNDAY: 10:30 - 2:30

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