The 15 Best Places for a Fresh Fish in New York CityCreated by Foursquare Lists Avra EstiatorioBest fresh fish nice big restaurant with good vibe and friendly staffAn upscale Greek seafood restaurant, serving fresh fish by the pound! We adore how the decor resembles that of a villa, along with the beautiful outdoor seating. Get the Arctic Char for your entre!Hortas (steamed wild greens) and a well prepared peice of fresh fish makes for a perfect light meal. I will definitely be coming back KatagiriFresh sashimi grade fish in the back.Great prices on fresh fishI get the spicy miso and fresh tuna avocado rolls at least once a week Lobster PlaceGREAT Sushi, Soups, Fresh Fish and LOBSTAThe best fresh fish in NYC and I've tried them all! Plus, sushi, lobster, soup and a bunch of other very tasty ready to eat food for dinner or lunch.Its your seafood haven! They offer Shrimp, caviar, Lobster rolls, chowders, shellfish, live lobster, sushi bar, fresh fish, oysters, smoked fish, steamed lobster. 

New York Sushi Ko100% omakase, with fresh fish flown in daily from Japan's Tsukiji marketThis place has fresh fish flown in from Japan ...global warming be damned...it's melt in your mouth fantastic...the lower lower lower east side is now on the map!Chef John Daley's 11-seat New York Sushi Ko is an incubator for culinary talent. For his signature dish, Daley shoots flames at fatty tuna belly, rendering the fat onto yet more fresh tuna. Sea Breeze Fish MarketOpen weekdays from 7 a.m. - 6:30 p.m., and Saturday from 7 a.m. to 5:30 p.m this local chain’s Hell’s Kitchen location serves fresh fish and crustaceans aplenty at reasonable prices. The Sea Breeze Fish Market is an amazing place. Great fresh fish and tons of choices. I go there every year to buy Carp, Pike and Whitefish to make Gefilte Fish for the Jewish HolidaysGreat fresh fish plus Sushi YasakaVery fresh sashimi. Hits the spot every time. True gem in uws!Really fantastic fresh fish. Omakase mini was excellent. Decor and patrons leave a bit to be desires.

Fresh fish and great combinations. Yama Japanese RestaurantThey tend to go heavy on the mayo, specify that you want your sushi without! Order a green salad to start. Really fresh fish, delish!Big fresh fishFresh sashimi, spicy calamari Seamore'sTry the squid tacos and the reel deal of the day. The spoons in the chalkboard wall indicate which fresh fish they have.Watermelon frescas are the cure for NYC August.Definitely lived up to the hype. sushi takeout alexandria vaAmazingly fresh fish, great service, lively setting. jiro dreams of sushi uploadHirohisaOmakase is the way to go here, Chef Hiro will definitely provide an assortment of flavorful meat and fresh fish dishes. sushi takeout alexandria va

The week-long miso marinated pork was the favorite!Amazing stylish Japanese place, like in Tokyo! Small menu and only fresh fish!Hidden gem in SoHo. Both omasakes are great. The 9 course includes 2 more appetizers and higher grade dishes. Homemade soba is offered if you're not full. Sushi YasudaPerfect sushi, fresh fish from Japan to Manhattan. Yasuda is considered one of the best NY sushis and you should find out why.You have to order omakase style. sushi club delivery olivosIt's really the best way to experience the phenomenally fresh fish. sushi online bekasiEvery single bite was delicious particularly the white king salmon, the fatty tuna and the oyster.aprender sushi onlineOmakase is around $150pp for 15 or so pieces. buy sashimi grade tuna online

Perfect service and lovely atmosphere. Agata & Valentina UES MarketBest fresh fish, and fish guys on UES. Also, make sure to get the Moroccan Oil Cured Olives. Read more.love the fresh fish selection.Best grocery in the area. Great produce, amazing Italian specialties, good cheese selection, good desserts. Thalassaenjoy fresh fish and great octopus, steak. Everyone who walks in is greeted by a fresh fish display. We loved the seafood saganaki; a vast arrangement of seafood sitting in a delicious tomato garlic sauce that we literally wanted to drink!Amazing Greek food esp. if you like seafood! Make sure you try the house olive oil. Aburiya KinnosukeAt this authentic Japanese robatayaki, fresh fish, meats and vegetables roast on vertical stakes in front of charcoal. Try the tsukune, a chicken dumpling grilled on a wooden spoon. Noodle in stone pot is a must; famous green tea tiramisuReally great lunch spot. Cold dan dan noodles and really fresh sashimi Donguri RestaurantFresh fish and the tempura corn is interesting Read more.

Wowowowow yum yum yum tofu and fresh sashimiAmazing sweet corn tempura, really fresh homemade tofu and their udon noodles are delicious and chewy! Will definitely be back to taste the rest of the menu! FYI they're closed on Mondays. Sushi YouGreat fresh fish. I am the only gaijin on a Thursday evening. Sure sign of a winner. All Japanese expats or business peopleFantastic reasonably priced fresh fish here for lunch special around 12$! At dinner it's a bit more, but worth every penny! Try the chefs choice OmakaseGreat sushi place! Authentic and good quality! Welcoming staff and excellent service. Only downside is that there's a $25 credit card minimum.Before he became the proprietor of the popular Williamsburg restaurant Okonomi, the chef Yuji Haraguchi worked for nearly a decade in the Japanese wholesale seafood industry, moving fish from Japan to high-end sushi restaurants, primarily in New York and Boston. It was in that job that he first noticed a paradox in the American market for sushi-grade fish: the freshest seafood was the stuff living in domestic waters, the striped bass and mackerel, fluke and flounder that could be caught in the Atlantic and consumed far more efficiently than anything he imported from Tokyo, which travelled thousands of miles before reaching diners’ plates.

But the vast majority of Japanese restaurants relied on imported seafood, in part because they could trust Japanese fishmongers to handle their catch carefully, preventing the kind of bruised or nicked flesh that is a deal breaker for chefs preparing fish raw. Haraguchi recalls once visiting the commercial fish pier in Boston to see if any of the day’s catch was suitable for his high-end sashimi-restaurant clients. He found fish that was “gorgeous” and as fresh as can be, but, as he put it to me recently, “the fishermen were standing on top of the fish!” Witnessing this gap between the quality and potential of U.S.-caught fish, on the one hand, and the fastidiousness of Japanese handling practices, on the other, gave Haraguchi the seeds of an idea for a new kind of fish market, one that would import only the Japanese methods, while relying on seafood caught domestically. This August, he opened such a shop, Osakana, a tiny establishment located just a few blocks away from Okonomi, where he has long been serving East Coast seafood specialties, from Maine-sourced uni to line-caught ocean bluefish.

(Becky Cooper recently wrote about the restaurant, which on weeknights becomes Yuji Ramen, for Tables for Two.) The store, which was funded through a Kickstarter campaign in July, follows in the footsteps of other New York businesses like Mermaid’s Garden, Greenpoint Fish and Lobster Company, and Sea 2 Table as part of a micro movement to celebrate the region’s fish supply. But Osakana is, as far as I know, the first such New York business to fuse a locavore seafood ethos with the techniques and philosophy of Japanese cooking. The store, which also offers classes in sushi making, knife skills, and fish-handling practices, defines itself as a “Japanese fish market and education center,” with a mission to “revive the city’s connection with its neighboring ocean.” Stepping into Haraguchi’s white-tiled shop, one can immediately see the difference between Osakana’s approach and that of a conventional American seafood store. Instead of a big, sloppy ice counter displaying several dozen varieties of fish, one is greeted by a single humidity-controlled display case lined with patterned tenugui cloth, with a small selection of whole and filleted species laid out neatly on mismatched ceramic plates.

(Wet ice, Haraguchi believes, is a vector for the bacteria that can contaminate raw fish.) Haraguchi sources fish from the Japanese-owned Nishimaru fish company, in Greenpoint, Brooklyn, working with the mongers there to insure that fish are well handled. He favors buying whole fish over pre-portioned fillets. To insure that scales and flesh never touch, the shop uses two sets of cutting boards–one for breaking down the incoming whole animals, a second for fine slicing. The offerings change daily, in accordance with whatever is freshest. The sashimi-grade selections at Osakana, regardless of species, are priced at a flat—and steep—thirty dollars a pound. Sourcing whatever is available locally, and at peak freshness, means departing from the bread-and-butter selection of salmon, shrimp, and tuna that dominates both American seafood shops and sushi restaurants. Osakana does procure small amounts of wild-caught tuna and Alaskan sockeye salmon, but on my first visit to the shop I was surprised to see, front and center, a humble porgy—a silvery, plate-sized fish that lives in the waters of New York and New Jersey.

The American porgy’s Japanese cousin, madai, is considered “the congratulations” fish, served at weddings and graduations and often priced at more than fifty dollars a pound. But in the United States it typically sells for less than five dollars a pound, and is more likely to appear at Chinatown holes-in-the-wall than at fine-dining establishments. At Osakana, I watched Haraguchi’s manager and fish cutter, Luke Davin, gingerly slice a skin-on fillet that had been treated with the yubiki method—a spritz of scalding saltwater to tighten and sterilize the skin. Also available that day was engawa, a cut of summer flounder taken from the fringes of the fillet, and presented in Osakana’s display case in clean, tight coils. Engawa, too, is a delicacy in Japan, sometimes more esteemed than bluefin toro. In America, the only time I’ve come across it was out fishing on New York sport-fishing boats, where it’s typically sliced off and used for bait. On those same boats, I have seen many a dogfish shark bludgeoned and tossed into the sea, dead.

Osakana offers that same dogfish, marinated in one of Haraguchi’s sauces, for twenty dollars a pound. At Osakana, like at Okonomi, Haraguchi is guided by the Japanese virtue of mottainai, or aversion to waste. By buying less than thirty pounds of fish a day, he is able to get around the U.S.D.A.’s “First In First Out” rule, which mandates that all food stores sell their oldest products first. His goal is to move the entirety of each morning’s purchases the same day. (Fish bones are boiled down into ramen stock, which customers can purchase in the store, or learn how to make in the shop’s ramen classes.) This is a kind of thrift and transparency that the average American seafood consumer has mostly learned to live without. As I have written in my book “American Catch,” even outside of the sushi-restaurant supply chain, the vast majority of fish eaten in the U.S. is imported, often from farms in Asia. The organization Oceana has found that around a third of seafood sold in the U.S. is mislabelled, an alarming figure that indicates just how detached Americans have become from the seafood on their plates.