Wild salmon season is here and we couldn't be more excited! This is the delica-sea we look forward to all year.Read More
We receive a lot of questions about how to freeze fish and what is the best way to defrost seafood safely, so we’ve put together this handy guide to seafood freezing and defrosting.Read More
Forget the cheese plate: this year it’s all about the caviar tasting. Lay out the luxury with a variety of caviars and your guests will be gramming this faster than you can say “hashtag caviar love.”Read More
Food experts weigh in on what consumers want now and over the next few years - and seafood checks all the boxes.Read More
Uni, sea urchin, whatever you want to call it, is everywhere. It’s on menus, it’s on everyone’s Instagram, and it’s at its most delicious right now. You can buy East Cost uni and West Coast uni on FultonFishMarket.com, so order a tray and enjoy our guide to what makes sea urchin so unique, plus our best uni recipes (get ready to gram this uni pasta!).Read More
With Halloween right around the corner, celebrate the scariest season of the year with some of the scariest creatures of the sea. These seafoods are enchantingly delicious!Read More
FultonFishMarket.com is proud to introduce The Fish Drop, a seafood subscription service that enables subscribers to schedule recurring deliveries of fresh, high-quality fish and seafood. Now, you can enjoy the freshest seafood on the planet, delivered direct to your door on a biweekly or monthly cadence from your trusted online fishmongers at FultonFishMarket.com.
Scallops are a popular seafood worldwide, but many seafood lovers would not be able to tell you much about it. Are you curious to try scallops? We’ve put together a primer: your one-stop-shop for all things scallop, including information on scallops as a species, types of scallops, scallop production information, and scallop nutrition info.Read More
Like fine wine, oysters' flavor is impacted by the natural environment in which the oysters live. So, it makes sense that, given the inherent differences in the two coasts’ water, nutrients, and current, oysters from the respective coasts do not taste the same. If you're new to eating oysters, read on to learn about how Atlantic oysters and Pacific oysters compare on taste, size, and nutrition.Read More
In many ways, soft shell crabs are the snow cones of seafood: an iconic, delicious and timeless summer treat. Crab also has a universal appeal and versatile flavor profile, making it suitable for diverse audiences and cooking methods.
Smoked salmon, lox, gravlax, and pastrami salmon are all delicious varieties of smoked seafood, but there are differences in their preparations that make them better suited for different recipes.Read More
What's the story with tilapia anyway? Seems like people either love it or hate it. Today we're going to explore a few of the more popular opinions of tilapia and answer some of our customer's questions about one of the more contentious -- and delicious -- freshwater fish.Read More
Wild-Caught Copper River King and Sockeye Salmon in Season Now! Limited Quantities Available.
Copper River salmon is world-renowned for being an incredible, luxurious delicacy available for only a short season. Make sure to get a taste of this delicious fish.
Salmon is a favorite fish for many reasons. Its distinctive red flesh and tender texture is enjoyed from raw to rare to well-done at every meal of the day - especially around Easter, where it plays a role in many traditional Easter menus. While salmon lovers can agree that their favorite fish is delicious, there are actually a number of distinguishing characteristics among the many salmon varieties available. From King Salmon to Sockeye, let’s break them down.Read More
Salmon's buttery, melt-in-your-mouth goodness is both rich in nutrients and Omega3 oils. But what are the differences between Atlantic salmon vs. Pacific salmon? Does it make a difference whether I buy one kind or the other? Is farmed salmon different fundamentally from wild salmon? Do these factors impact salmon’s taste, nutrition, or cost?Read More
Have you ever noticed that nutrition advice seems to change with the tides? It can be hard to distinguish between fads and reliable dietary advice, even on relatively well-known topics like the importance of consuming enough Omega-3 fatty acids. In celebration of National American Heart Month, we’ve culled the data, and we think you’ll be pleased with the verdict: yes, if you want to keep your heart healthy, eating seafood is one of your best bets.Read More
Learn how to cook mussels from Fulton Fish Market chefs and culinary experts! From seasoned mussel lovers to the seafood-curious trying mussels for the first time, you are not alone. Mussels have been used as a food source for more than 20,000 years and are now the subject of “mussel tourism” all over the world! Explore nutrition details and how best to cook these delicacies at home.
The smell of crisp cold air is upon us and there’s no cozier way to stay warm than to enjoy hearty, delicious Fall foods. This season is also a danger to our good eating habits. We let loose and eat more fried and fatty foods than any other time of the year under the guise of “the spirit of the holiday season!”Read More
Fish is remarkably healthy and a pescatarian diet could change your life!
Here is a list of the 7 best fish to eat!Read More
From the Newsletter
Blue Ribbon is a family owned business that has operated at the market for five generations. Founded at the docks of South Street, Manhattan, Blue Ribbon’s mission is to provide the best possible quality of fish and seafood.Read More
From the Newsletter
FISH EXPERT OF THE WEEK: Chef Anthony Dattolico
Chef Anthony Dattolico comes from a long line of culinary experts. Before beginning his career with FultonFishMarket.com, he graduated from the Culinary Institute of America in August of 1999. He quickly progressed from Sous Chef to his first position as Executive Chef in 2002 at the Reebok Club in New York City. He honed his skills as an Executive Chef for 11 years before coming onboard with FultonFishMarket.com in 2014.Read More
From the Newsletter
FISH EXPERT OF THE WEEK: David Bracher
Fishmonger extraordinaire! David is involved in all aspects of product selection, production, and fabrication...Read More
At Fulton Fish Market - every midnight a couple of million pounds of fresh seafood come across the docks. FultonFishMarket.com seafood mongers, the most experienced in the business, select only the freshest, most beautiful seafood to fulfill the online consumer orders.Read More
Sustainable food is a huge topic for health, the environment and the continuing ability of the world to feed itself.
The healthiest source of protein is also the most sustainable and the friendliest to the environment? Yep, Seafood tops the bill in all three categories.Read More
“Trash” in this case is a misnomer. Fish without a ready commercial market are often are caught in the same nets as commercial fish such as Cod or Haddock. The fishermen separate these non-commercial fish from the target catch and so coined the term “trash” fish.Read More
We have spent the last few weeks commenting on how difficult it is to gain access to our own fabulous seafood. 9+ of 10 seafood experiences involve seafood imported from overseas, much of it is undocumented and almost none is fresh. This has denied us a set of fabulous taste experiences.Read More
Trust. It’s a funny thing. Consumers have tried to place their trust in many different authorities - from retailers, to food companies, to government “pyramids”, to medical agencies. They then find out that natural is not organic, cage-free is not pasture-raised, grass-fed may not be grass-finished and that their white tuna sushi is most often stomach wrenching escolar and Red Lobster’s lobster bisque…contains no lobster. More folks are concerned with their health, their kids’ health, their parents’ health and so are self-determining and directing the products and the food selections they are going to pursue.Read More
This week we want to dig just a bit deeper into why so much food in general, and seafood specifically, is fake. It has a great deal to do with the desire of the food industry to deliver inexpensive food to our shelves.Read More
On July 10th the New York Post covered Larry Olmsted’s new book entitled Real Food, Fake Food.
Mr. Olmsted documents just how much of the food we eat every day is not what it seems. Turns out it is quite a lot.Read More
I’ve been in the fish business for over 30 years now. It’s my passion, and one of the reasons is that I’m selling something that’s so good for you. Fish is packed with lots of high quality protein, and it’s loaded with vitamins, minerals and omega-3s – those good fats we all need to keep healthy.Read More