Park Slope Seafood

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This narrow, bi-level fish market and grocer is a far cry from its more intimidating kin in Chinatown yet similarly, the Asian fishmongers here put a premium on quality via fresh, farm-raised and wild anglers and other edible sea creatures: scallops, shrimp, clams, and mussels. A sushi chef mans a tiny counter in the front, making rolls to order or stocking the refrigerator with plastic containers of fish eggs, seaweed salad, and edamame. Wooden shelves stock Asian sauces you can’t find at the supermarket while the freezer holds green tea and red bean mochi, the Japanese rice-cake-and-ice-milk dessert. — Pervaiz Shallwani