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This venue is closed.

The name of the place is as perfunctory as it gets, but when the fish is this fresh, why embellish? Hefty slabs of tuna, tilapia and swordfish make a multihued splash across the ice-filled display, and so many varieties of oysters and clams are available, they need their own case. The whiteboard at the front of the store are seasonal specialties, such as crawfish, Copper River salmon and shad roe, and among the prepared items are both hot and refrigerated chowders and lobster bisque, and large, heat-at-home salmon and tuna burgers speckled with dill. A recipe book provides guidance for fish novices, and if inspiration strikes, plenty of other ingredients are on hand—produce, sushi fixings, spices, crackers and the store's own brand of sauces and marinades. — Justin Hartung