The Authority on Fresh Fish Since 1981

Fresh salmon, shrimp and swordfish at the Market

Rick Recommends

Wild Alaskan King Salmon

Wild Salmon season has started!  I was at the Fulton Fish Market early this morning and bought some beautiful Wild Alaskan King Salmon – the largest of the Alaskan Wild Salmon species.  We buy the whole fish and filet it in our fish market always checking the quality to make sure it meets our standards.  In fact I did a quality check this afternoon and had a Wild Salmon Sandwich – it was great! 

These highly prized kings are absolutely delicious on the grill.  King Salmon are high in Omega 3 oils and the meat is rich in flavor.  The color of king salmon is a bright orange-red and their taste is supreme.  We’ll be carrying Wild King Salmon through the end of the season which is October/November in our fish market and it will also make appearances on our restaurant menu. 

Grilled Wild Alaskan King Salmon

Leave the skin on one side

Brush olive oil on both sides of the fish and salt and pepper.

Place skin side down on a hot grill and close the cover.  I don't flip the fish, I just let it cook skin side down.

Depending on how you like your fish cooked – rare to cooked through and how thick the fish is, check the center of the salmon until it is cooked the way you like it.

Garnish with dill and serve with lemon.  I also like to serve with a side of Dill Sauce or Tzatziki Sauce which enhances the flavor of the Salmon.

Poached Salmon

Chef Arsenio has been getting very creative with Poached Salmon Platters.  Many customers bring us their platters for their Poached Salmon - this is one of my favorites.  We also have the same platter available for customers on a first come, first serve basis.

 

Clambakes....

Thursday, April 12, 2012

It's Clambake time and we'll be spending the weekend cleaning the equipment for the beginning of the Clambake season.  The Staff is excited to get started, many of them have been with us for many years.  From Set-Up to Clean-Up we take care of it all - delivering the same quality as our restaurant and fish market.

We cater off premises at homes, public parks and the Scarsdale and Bronxville Woman's Club.  Clambakes and Barbecues are very popular for Rehearsal Dinners, Fund Raisers, Special Birthdays, Family Reunions and even Block Parties.  And for smaller parties, we provide a similar menu from our Catering to Go Menu.  For our complete catering menu visit http://www.eastchesterfish.com/catering.htm.

For more information about hosting a Clambake or Summer Party, email eastchesterfish@gmail.com or call Monica at 914-725-3450 extension 8.

 

Wine Recommendation from David...Rose wines of France

The arrival of Spring is always one of my favorite times of the year. The anticipation is only heightened by two major events of the season: Baseball's opening day and the unveiling of the Rose wines of France. This year, Rick and I believe we hit a home run by adding Chateau Mourgues du Gres, "Les Galets Roses" to our wines available by the glass.  This medium bodied combination of Syrah and Grenache creates aromas of strawberries and cream and the fruity, crisp essence make for a perfect pairing with our seafood dishes. The juicy extracts of red fruits and flavorful notes of raspberry and framboise create an excellent warm weather aperitif, as well.

So, come in and enjoy a glass of this Rhone delicacy. It is the perfect way to welcome in Spring....David Kurdys

Passover and Lent

Next Friday two very big holidays fall on the same day - the First Night of Passover and Good Friday.  I'm starting my list now so I can talk to my fish purveyors when I go the market tonight.  I want to make sure they will have what I need next week when I go down to select our fish. 

Passover - I'll buy large quantities of Michigan Lake White Fish, Yellow Pike and Carp for Gefilte Fish. 

For customers who make their own Gefilte Fish- we grind the fish with carrots and onions and that needs to be ready next Wednesday so they'll have enough time to prepare for the holiday.  Scroll to the bottom of the blog for our recipe for Gefilte Fish.

For customers who don't have the time or interest to make their own Gefilte Fish, we'll  have our homemade Gefilte Fish.  A customer who recently moved to the city tried to find Gefilte Fish (at the usual places in the city) and has decided to make the drive back to Westchester because she liked our Gefilte Fish so much.  Many customers also place orders for our Poached Salmon Platters - decorated and ready to serve for the holiday. 

If you would like to place an order call 914-725-3450 x 3 or if you need help preparing a menu, call Monica at 914-725-3450 x 8.

Good Friday - I'll be buying a lot of Cod, Flounder and Shrimp for Good Friday and we'll also carry a large selection of fresh fish and prepared foods in the Fish Market.  We do a lot of Fish and Chips To Go from the Fish Market and our Crab Cakes (available in the Fish Market) are a very popular item for Good Friday menus. 

The restaurant will be serving our regular menu including our popular dishes...Crumbed Flounder, Parmesan Encrusted Cod and Saffron Seafood Risotto for dinner.  Dinner is served from 5:00 - 10:30 and Lunch from 11:30 - 2:30.

Gefilte Fish

3 lbs of Michigan Lake White Fish

3 lbs of Yellow Pike

6 Whole Eggs

2 Carrots for grinding

1 Carrot for garnish

2 Parsnips

2 Onions

2/3  cup Matzo Meal

2/3  cup water

Salt

Pepper

Makes approximately 18 to 20 pieces

  1. Grind the fish, carrots, onions and parsnips and mix together
  2. Adds eggs, matzo meal and water and mix together, adding water as needed
  3. Season with salt and pepper
  4. Roll into 6 oz logs
  5. Steam for 30 minutes in Fish Stock using a shallow pan with fish stock covering ½ of gefilte fish
  6. Garnish with poached carrots (poach in fish stock).

Fish Stock

Water

Bones from Fish (Need a lot of bones)

Carrots

Onions

Celery

Parsnips

Tyme

Bayleaf

  1. Bring stock to a boil and simmer for 30 minutes
  2. Strain vegetables and bones

 

 

Soft Shells Crabs

Thursday, March 22nd

Spring has arrived and the first thing I think of is Soft Shell Crabs.  This morning when I was selecting our fish at 3:00 am at the Fulton Fish Market, I was excited to buy Soft Shells Crabs for our Fish Market and Restaurant.  These crabs are from the Carolinas down to Florida.  In the Restaurant we serve Hotel size Soft Shell Crabs with pea puree, black currants, pine nuts and balsamic brown butter... I've been thinking about them since early this morning, only a couple hours until dinner! 

Shrimp Cocktail

Many customers of our restaurant and fish market tell me how much they enjoy our Shrimp Cocktail.  What makes it so good?  First, I am very particular with my shrimp and only buy wild shrimp.  Then we cook our shrimp in the shells because the shells have lots of flavor.  After cooking in the shells we then peel and clean the shrimp. 

Our Fish Market sells our Jumbo Shrimp Cocktail by the pound and also prepares Shrimp Cocktail Platters.  Jumbo Shrimp Cocktail - $27.50/lb and Platters are $30/lb beautifully decorated and garnished with lemons and cocktail sauce ready to serve to your guests.

Recipe-Salmon Almondine

Salmon Almondine

  • Salmon Filet
  • Corn Starch
  • Salt
  • Cold Water
  • Salt
  • Pepper
  • Slivered Almonds
  • Butter

 

  1. Combine Corn Starch, Salt and Water to form a consistency similar to heavy cream.
  2. Brush Fish with Starch Combination and then season with Salt & Pepper.
  3. Place Fish upside down on slivered almonds
  4. Pan Sear fish for 4-6 minutes with Almond side down using a Non Stick Pan and Butter (olive oil will burn the almonds).
  5. Finish in the oven at 350 degrees for 5 minutes

 

This recipe is also good with Artic Char and Trout.

Lobsters in Winter

-Winter is my favorite time for eating lobsters – the shells are hard so more meat and extra sweet!


Restaurant

914-725-3450 ext 1

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

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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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