Every week, one of our chefs is lucky enough to wake up before sunrise to visit the Hunts Point Fish Market in the Bronx to buy fish for our restaurants.
This week, it was New Haven’s Executive Chef Frank Proto’s turn. Here’s what he had to say:
What a night to go to the fish market! We couldn’t see more than 20 yards in front of us because of the fog. Two servers from New Haven, Justin and Kailey, came down with me to see what the fish market trip was all about (and to keep me awake).
When we get to the market we always meet up with Frank from Meat Without Feet and he takes us around. It’s fun because everybody in the market knows Frank.
At the market, there were a lot of blue claws, halibut, red snapper, black bass and striped bass.
This is what I bought for the restaurants:
- Red Drum- Each restaurant is getting 3 super fresh fish, 3 to 4 pounders.
- 1/2 tray of jumbo Soft Shell Crabs- The shell were really soft and Frank said this is the right time for them this year
- Rouget- small, great for whole fish tapa, 4 to 5 # each
- Spanish Mackerel- 1-2lb fish, 3 each