Recipes

About Rainbow Trout

Farmed extensively in the United States and throughout the world, like catfish it has overcome a "farmed" reputation to become a reliable, high quality, inexpensive fish. Farms not only produce full grown market ready fish, they frequently stock local streams and lakes with hatchlings to support an enthusiastic sport fishing community. Wild trout are somewhat stronger in taste than their farmed counterparts. Most market ready trout are available whole, center bones removed "butterfly" style which makes for easy preparation. Delicate and mild in taste, trout can be stuffed and baked, or simply pan fried as if caught from the local stream.

ChefFishTales

Steamed Trout with Spiced Carrots

• 4 Rainbow Trout fillets
• 4 carrots peeled and sliced
• ¼ teaspoon each: ground coriander, cumin, ginger pinch red pepper flakes
• 2 green onions, thinly sliced
• 2 tablespoons fresh lemon juice

 

 

In large deep stock pot place a rack over 2-3 inches of water and bring to simmer. Toss carrot slices with coriander, cumin, ginger and red pepper, place on a heatproof plate and place on rack. Cover and steam 4 minutes. Season fillets with salt and pepper. Arrange trout fillets over carrots. Cover and continue steaming 6 minutes longer until fish is opaque and flakes with a fork. Transfer 2 fillets each to individual plates and spoon on carrots. Sprinkle on green onions and drizzle with lemon juice. Serves 2.

 

ChefFishTales

Broiled Trout with Lemon Butter Sauce

• 2 Rainbow Trout, butterfly filleted
• 1 tablespoons melted butter

Open fish, brush flesh lightly with butter. Broil flesh side up, close to flame for 2 to 4 minutes until flaky. Serve immediately with sauce.

 

 

Sauce:
• 2 tablespoons each, butter and flour
• 2 tablespoons chopped shallots
• 1 teaspoon chopped garlic
• ½ cup white wine
• 2 tablespoons fresh lemon juice
• salt, white pepper
• 1 teaspoon fresh parsley
• 4 tablespoons chilled butter

Sauté flour and butter until lightly browned. Whisk in next four ingredients, reduce heat and cook 2-3 minutes until shallots are tender. Remove from heat, whisk in chilled butter. Add parsley. Season with salt and pepper. Keep warm until served.

 

 

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The Challenge

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Daily Specials

ATTENTION CUSTOMERS

Many of you have inquired if we are still making Gefilte Fish this year given the current circumstances. Our family understands wanting to keep tradition, and we will not disappoint your family for this upcoming Passover. We urge our customers to place an order as soon as possible, as supplies will be limited and we will not have extra Gefilte Fish to carry in store.Our traditional recipe will not be reduced in quality; as always, we use the freshest ingredients available, including Whitefish, Pike and Carp.


TEMP. STORE HOURS

MON.-FRI.- 9AM- 7:00PM

SATURDAY - 9AM – 6PM

SUNDAY – CLOSED

THANK YOU FOR YOUR UNDERSTANDING


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Fish Tales Gourmet Seafood Market was founded in November 1996, and we are very proud that has been consistently rated one of the premiere fresh seafood stores in all of New York City. Everyday, we're up at 2am to personally select the freshest and highest quality of fish available at the Fulton Fish Market.

Fish Tales Gourmet Seafood Market was founded in November 1996, and we are very proud that has been consistently rated one of the premiere fresh seafood stores in all of New York City. Everyday, we're up at 2am to personally select the freshest and highest quality of fish available at the Fulton Fish Market.

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