Storage and Cooking

Your fish is vacuum packed and is chilled during shipping. Please be home to receive your order to ensure freshness. We recommend storing in the refrigerator on a bed of ice for up to four days or freeze in its packaging.

For those of you less sure about cooking seafood, remember these five methods:

BAKING at 350 degrees works for any type of fish and couldn’t be cleaner.

POACHING low and slow takes the guesswork out of preparing steak fish and fillets. Use wine or oil, and even milk!

GRILLING over an open flame with salt, pepper and olive oil adds flavor, smoke and crunch.

FRYING with brown butter lends earthy notes to most every offering from the sea.

BOILING in a bag, sous vide, at a low, consistent temperature means you can cook it now and sauce it later.

STEAMING with herbs is a great way to showcase the clean flavor of our most delicate fillets.

Our Story

As a co-founder of Pierless Fish and fish exporter to the EU and Asia, Marc Agger has been serving New York, Tokyo & Paris’ most exacting chefs since... forever...

It all started in the late 20th Century with a fleet of fishing vessels that harvested scallops, monkfish, mackerel and other western Atlantic gems.
Our fully sustainable fisherman care more about the quality of their daily efforts than the quantities they land. Any farmed fish we source is carefully vetted for health, safely and environmental standards.

Now, we’re shortening the distribution channel of our finest catches from our dock straight to your front door. If we’re going to remain at home, let’s eat the simplest, freshest food we can. 

Brooklyn Navy Yard

Building 313
Brooklyn NY 11205

tim@fish.nyc

For updates, please follow us on Instagram:
@fish__nyc

Brooklyn Navy Yard
Building 313
Brooklyn NY 11205

tim@fish.nyc

For updates, please follow us on Instagram:
@fishnyc