Fresh Fish In addition to holding 12,000 pounds of live lobster, The Lobster Place offers one of the largest selections of fresh fish in New York City. Whether you would like to have your fish cleaned w/ the head & tail on or filleted with the skin-off, we can prepare any order to your specifications and pack it fresh for overnight delivery to your door! Please contact us directly at 212-255-5672 if you have any questions or would like to place an order and our staff would be happy to assist you…

Products

Dorade Caught in the Mediterranean, Dorade is a small fish w/ tender white flesh, shimmering silver skin, & when grilled or sautéed, a succulent meaty flavor similar to Red Snapper. Cooking Tip: Grill or sauté w/ our Mediterranean Marinade. Ocean Perch One of over 300 species in the Rockfish family, Ocean Perch is fished from the depths of the Atlantic and sought after for its nutty, sweet meat and fine, delicate flake. Cooking Tip: Fillets hold up well to baking and retain a moist texture. Monkfish Often called the “Poor Man’s Lobster”, Monkfish tail meat is dense, firm and boneless with a mild & slightly sweet taste that is much like a scallop or lobster meat. Cooking Tip: Very versatile…broil w/ zesty seasonings & sauces. Marlin Caught off the Florida coast, Marlin has a moist, meaty texture and mild, sweet taste that is very similar to Swordfish, but w/ leaner meat & a more pronounced flavor. Cooking Tip: Brush w/ Mediterranean Marinade & use for kebabs Mako Caught year round in the Atlantic and down in tropical waters, Mako shark is a beef lover’s fish…moist and slightly sweet w/ a full-bodied taste that is similar to swordfish. Cooking Tip: Grill/Broil w/ our Fishmonger’s Mediterranean Marinade. Mahi-Mahi Found in tropical waters around the globe, Mahi-Mahi has a sweet, mildly pronounced flavor similar to swordfish. Lean meat is fairly firm in texture w/ large, moist flakes. Cooking Tip: Grill, bake or broil w/ our Sesame Soy Ginger Sauce. Lemon Sole A larger member of the Flounder family, Lemon Sole has a slightly firmer texture than the standard size Sole w/ a slightly more pronounced flavor. Cooking Tip: Brush w/ a little Mediterranean Marinade & sauté. King Salmon Caught from central California up through British Columbia, our wild King Salmon have a large fat reserve that translates into a delicious buttery, rich flavor that melts in your mouth! Cooking Tip: Simple treatments are best…broil w/ basil pesto. Halibut Caught along the Northeast Coast, our Halibut is a very mild and sweet-tasting, lean fish with a firm, flaky, meaty texture that holds up well to a variety of cooking methods. Cooking Tip: Marinate in Soy Sauce & Toasted Sesame Seeds & broil. Hake Caught in the Northern Atlantic, Hake (also known as Whiting) has a soft flesh and a delicious mild-tasting, sweet meat…a great substitute for Cod! Cooking Tip: Excellent fried in a light, crispy & seasoned batter. Grouper Fished throughout the Caribbean Sea and off the West Coast of South America, Grouper has a mild, but distinct flavor w/ meat that cooks up white, firm and moist. Cooking Tip: A very versatile fish…best when blackened or grilled. Arctic Char Farmed & shipped fresh from cold Canadian waters, Arctic Char is a member of the trout & salmon family w/ a mild flavor more closely resembling trout & finer flake than both. Cooking Tip: Treat as you would trout…fillets are best broiled Escolar Imported fresh from Hawaii, Escolar has a mild sweet flavor & soft, velvety texture that melts in your mouth like butter. Its extra rich oil content may cause a laxative-like effect. Cooking Tip: Marinate in our Sesame Soy Ginger Sauce and broil. Porgy Caught all along the eastern United States, Porgy are typically sold as pan-sized whole fish and are highly prized for their mild, sweet white-fleshed meat and firmer texture. Cooking Tip: Great for grilling, pan-frying or steaming as whole fish. Corvina Fished throughout Central and South America, Corvina is a white, flaky fish with a high fat content and mild to moderate flavor that is suitable for all kinds of preparations. Cooking Tip: Bake or broil w/ fresh lemon juice, salt & pepper. Copper River Salmon Highly prized & sought by fish lovers every summer, Copper River Salmon have a characteristically high fat reserve that yields delicious buttery, sweet meat and a large flake. Cooking Tip: Appreciate its full flavor w/ a little sea salt & broil. Coho Salmon Fished from Southern California to Alaska, Coho have a relatively high fat content, beautiful color retention & and an excellent, mild salmon taste that is similar to Arctic Char. Cooking Tip: High oil content makes it ideal for grilling or broiling. Chilean Sea Bass Strictly regulated & caught around much of the Southern Hemisphere, this patagonian toothfish has a rich, melt-in-your-mouth flavor w/ large flakes that are firm and moist. Cooking Tip: Sauté or steam w/ fresh scallions & our Tsukeyaki Sauce.

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