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I have been living in my neighborhood for over 10 years now.  Fish Tales, located at 191 Court Street has been my regular fish market  since I moved here.  I’ve always purchased the basics – tilapia or basa fillets, shrimp, the occasional meatier halibut or tuna, and every now and then I’d get a half-pint of their pre-made seafood salad.  Fish Tales is actually famous for their Manhattan Fish Chowder (featured on Throw Down with Bobby Flay), another of their pre-made offerings.  But it wasn’t until recently that I decided to try their house-made tuna and salmon salads.

To give you a bit of history on my tuna consumption – let’s say for the majority of my young life it was non-existent.  The smell of a freshly cracked can of tuna made me want to run for the hills and never come back.  It didn’t help that this was my younger brother’s favorite food.  It wasn’t until a couple of years ago that I decided to confront my childhood fears, and actually try some decent canned tuna.  I went with the higher end Italian stuff, packed in olive oil.  And you know what?  It was pretty tasty.  I tried making different kinds of tuna salad – some were good; others not as much.  Kristina recently turned me on to a French tuna and rice salad that we now make once every other week, or so.  It’s delicious!

Some days, though I just want a quick and easy lunch.  And for this I discovered the magically delicious tuna salad at Fish Tales.  I bought some yesterday along with a pint of their other-worldly New England Clam Chowder.  I ate the chowdah for lunch, and was going to save the tuna salad for today.  Kristina gets home, opens the fridge, sees the tuna salad, and immediately opens it for a taste.  You can imagine my horror.  But it’s ok – I’m good at sharing food.  She only took a bite, leaving me plenty to put on my sandwich today.

Had I known tuna could be so delicious as a small child, I may have eaten a lot fewer turkey or salami sandwiches, but who knows.  Taste buds change as we get older and wiser.  I’m glad I discovered I can actually like tuna.

Last week Rob & I met with Lewis at Fish Tales in Brooklyn, NY to learn how to shuck an oyster.  The lesson was not only interesting, but delicious too.  Enjoy!

One of the ways in which I’m attempting to eat healthier on days that I’m not researching posts for Eating Brooklyn is to cook and eat more fish.  I love fish!  I love it all ways!  Steamed or boiled shell-fish.  Grilled whole fish.  Fried, baked, seared, raw, etc.  Usually when we buy fish we pick up some tilapia or shrimp from Fish Tales on Court Street.  They carry the freshest selections in town.  Over the winter I even made a halibut stew.  The wife is very picky when it comes to fish.  But yesterday I challenged her to try something different.  I found a recipe for seared, crusted tuna over mango salsa courtesy of Ina Garten, aka. The Barefoot Contessa.  The recipe had simple enough ingredients, and was easy to follow. 

At lunch time, yesterday I picked up all the ingredients I needed for the mango salsa, plus two tuna steaks from Fish Tales.  I also picked up some green beans for some extra vegetable nutrition.  I made the salsa before heading to the gym.  Cooking the tuna and beans upon return took all of ten minutes.  The recipe is as follows:

Ingredients

2 tablespoons good olive oil, plus extra for searing
1 1/2 cups diced yellow onion (2 onions)
2 teaspoons peeled, minced fresh ginger
1 1/2 teaspoons minced garlic
2 ripe mangos, peeled, seeded, and small diced
1/3 cup freshly squeezed orange juice
2 teaspoons light brown sugar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 to 2 teaspoons minced fresh jalapeno pepper, to taste (1 pepper)
2 teaspoons minced fresh mint leaves
2 tuna steaks Read the rest of this entry »

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