Recipes List

Bottarga Dell’Isola is the passion of Marc Slakmon who learned to make it from his Tunisian grandmother. She taught him the art of curing and preparing this delicacy which is steadily increasing in popularity. Bottarga Dell’Isola exclusively uses the roe of the grey mullet. Marc has been making small batches in his own kitchen for his family and friends and has since decided to share his passion for this unique delicacy with the world.

A Cooperative of Fishmongers

New York’s iconic Fulton Fish Market is a cooperative consisting of dozens of family-owned fishmonger businesses which have existed for generations. These companies procure fresh seafood from across the world but specialize in local, sustainable fish caught in U.S. waters. 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...

On May 10th, FultonFishMarket.com invited our own experts, chefs and guest a-fish-ionados to help us taste test candidates for the coveted Fulton Fresh Salmon recommendation on our FultonFishMarket.com consumer site.

Copper River King Salmon is now in season! A great tasting product and a fabulous story. Direct from F/V Amulet!

From the Newsletter

FISHMONGER OF THE WEEK: Corey Wheeler Forrest

"We are all EQUAL on the ocean and the ocean does not discriminate..."

Corey Wheeler Forrest has been in the fishing business her entire life. She is the proud mother of two beautiful children.

Children who eat seafood regularly have a 5 point higher IQ than their counterparts whose diets are seafood sparse.

Jiang-hong Liu, the lead author of the new study conducted by the University of Pennsylvania School of Nursing, writes that 9-11-year-old boys and girls who regularly eat plenty of seafood scored 4.8 points higher on the Wechsler Intelligence Scale IQ test.

The Bomb Cyclone snowstorms and frigid weather that over 100 million of our neighbors have experienced since the beginning of the year also impact our food supply.

The most obvious impacts are on plane delays and cancellations, but trucks are delayed in weather and from resulting traffic snarls as well.

We are still a week away and already this Superbowl is racking up impressive statistics.

Most of those are attached to a vibrant quarterback who straddles the line between Generation X and the millennials. He breaks the mold by being; the oldest starting quarterbacks, the most appearances in a Super Bowl and the most Super Bowl wins before he even suits up for this one.

The benefits of providing free meal services to employees have been well documented. Those benefits are very well known among tech companies.

Better companies using this perk also understand the importance of serving quality proteins, produce and baked goods. What may not be as obvious are the benefits of serving great seafood.

There are two words that cannot exist without each other: “FISH” and “FRESH”. So how do you know your fish and seafood are as fresh as they can be? Well, it’s a sensory thing, and it always starts with your sense of smell.

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.

Non-native or invasive species of plants, snakes, fish and oysters have been in the news for years. They displace native flora and fauna and often ruin the habitat in which they settle.

Getting rid of invasive plants often involves herbicides which can be as harmful to the environment as the invasive plant itself… yuck! Getting rid of invasive snakes is costly and can be painful…double yuck!! Getting rid of invasive seafood is simply delicious.

“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.

The unfortunately named fish are delicious, nutritious, easy to prepare, sustainable and easy on the wallet.

Hundreds of thousands of square feet of fresh fish, crustaceans and shellfish, damp, below 40 degrees Fahrenheit and 5am...describes the perfect setting for cooking up some fresh fish!

At FultonFishMarket.com we know that seafood is the healthiest source of protein available to you and your family. Just two seafood meals each week will make a substantial difference in your well being for many, many years to come.

Lent meant Fridays without meat when I was growing up in Cedar Lake Indiana. If we were lucky we had pancakes. If not so lucky, we had fish. Fish was not a great choice in those days. It tasted pretty bad, and it made the kitchen smell like …well fish.

Lent is totally different with the arrival FultonFishMarket.com.

Why a favor?

Reason 1

The biggest single impact you can have on your health is to switch out a burger meal for a fresh seafood meal. If you make no other health commitment for the year, make this one. For energy - more punch per ounce than any other proteins. This switch reduces the risk of eventual cardiovascular disease by 36% and dementia related diseases, the fastest growing cause of death, by over 50%!

For Italian households around the world, Christmas Eve is marked by the “Feast of the Seven Fishes.” This is the year to start a “Seven Fishes” tradition of your own with FultonFishMarket.com, where ordering the freshest seafood is fast, easy and guaranteed delicious!

For years blogger Lani @LifeAnchored refused to eat fish. That is, until a year ago when her husband convinced her to try a bite of his salmon and she loved it! So Lani’s mind was changed, but there was still some hesitation about where to buy quality seafood.

“One of my biggest hang ups about fish was that I was nervous about freshness. I’d heard tons of stories about grocery store fish fiasco.”

When we asked Annie, the food blogger behind Maebells, to create her magic around a sampling of our “Fulton Fresh” seafood, she was excited.

“Here in rural Tennessee fresh seafood is basically non existent. Everything in the grocery is frozen or imported because when you live in a land locked state that isn’t usual commodity. Until now that is!”

Two weeks ago we talked about Larry Olmsted’s book: Real Food, Fake Food, and how fraudulent seafood was stealing from us the joy of great tasting fresh seafood.

Last week we discussed all that cheap, imported (and bad tasting) seafood in your local supermarket and most restaurants, and how the system is rigged toward fraud and dishonesty (sometimes called creative marketing.) Again, the victim is you, your taste-buds, your health and the health of the world’s waterways.

Last week we gave our take on the July 10th New York Post article which covered Larry Olmsted’s book entitled Real Food, Fake Food, and how fraudulent seafood was stealing from us the joy of great tasting fresh seafood.

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.