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New Deal Fishmarket

We live south of the city so getting to New Deal is an infrequent journey. I adore this place. Called in the morning and talked fish, and tuna in detail, and then my husband dropped by to pick up sushi grade ahi, salmon and tobiko. Fantastic, and I have yet to find a fishmonger to match them in quality.

So our late lunch, early dinner was tartar, seared ahi and pan grilled salmon in my allclad frying pan onte Weber - rare with succulent crispy skin........

To those who have easy access to this fishmonger, count your blessings!

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  1. LOVE this place. My only problem is when I go I buy too much, and I live alone. So either my friends benefit or I have some very happy cats. One of my favorite things is that Carl and his family love to talk fish and will spend the time with you even when the line is out the door. I don't mind waiting in that line, knowing when my turn comes I'll have excellent customer service and leave with some wonderful fish!

    1. New Deal is a great market and Carl is extremely knowledgable and helpful.

      If you live south of the city, are you anywhere near Scituate? Mullaney's is also an excellent market. Not the great assortment as New Deal but very high quality..and they can probably get you most items with a few days notice.

      http://www.flickr.com/photos/61246842...

      11 Replies
      1. re: 9lives

        Both of you might enjoy the book Sushi Economy. I asked Carl on the phone about Boston Blue/Blue Fin and Big Eye. He appreciated my questions. How often does that happen?LOL!

        1. re: gyppielou

          I have the book. If you like that, you should also pick up Zen of Fish, Trevor Corson.

          I do a good bit of fishing and some of the best tuna comes from Stellwagen Bank..40 miles or so East of Boston. Bluefin is generally considered the best, but you really need a big fish for large pieces of fatty meat (toro) w/o gristle...

          Yellowfin is also very good and sometimes abundant. Bigeye, a little more scarce generally.

          Here's a photoset with some blue and yellowfin...

          caution...some may find a little gruesome..:)

          http://www.flickr.com/photos/61246842...

          1. re: 9lives

            Carl actually mentioned that the Boston Bluefin is not really in season or flavourful.....when they come back to our waters 9 lives ----be your best friend! LOL!!! Honestly, so much goes to Japan I find it curious that it is nearly impossible to find loally. and don't let me start on the state of fish from all the grocers, just 15 miles from the ocean. Before finding NewDeal, I have resorted to flying fish in from Hawaii - how crazy is that. Why is is so difficult to find great fish, so close to the sea?

            1. re: gyppielou

              Of course, Carl is right. The best bluefin come through here in Sept/Oct...cold water fattens them up.

              The books mentioned talk about the tuna industry and how supply comes from all over the world.

              The key to finding great fish, so close to the sea, is to try to eat what's in the nearby sea now. Cod, haddock, sole...halibut ,sword from the North

              Carl at New Deal and I have had some fun discussions about this stuff. The "trouble" is that many folk go into a market with an idea of what they want to buy as opposed to what is best handled and fresh.

              1. re: 9lives

                I called them and suggested they try stocking real wasabi as they do tobiko. Don't know if they ever looked into it, but it is so much better than the powder and paste.

                http://www.freshwasabi.com/prodpasteb...

                1. re: gyppielou

                  I would be interested in hearing more about your pan-grilled salmon...yum.
                  Also, I go to Courthouse Seafoods. What is the difference between Courthouse and New Deal? I went to New Deal about two or three years ago and can't remember why I didn't go back. In my vague memory, I recall that it appeared not to have the same selection; but from all that I am reading in these postings, I best go back.
                  Thanks.

                  1. re: snowcone

                    While I love Carl's knowledge and sometimes great sashimi quality fish, I find that courthouse has much better prices on comparable fish. The difference the other day in monkfish was nearly $3 a pound. Kind of a hug disparity. I find myself shopping at both depending on what I need on a given day. And courthouse has great linguica and chorizo.

                  2. re: gyppielou

                    I'm not really knowledgeable about wasabi. I buy the canned stuff available at many Asian markets and make a paste. I know there's a place in Oregon that grows it fresh;; but I haven't tried it.

                    I've had real wasabi once and it was much milder than the green paste that most of us know.

                    Maybe post about wasabi on Gen Topics.

                    Re Courthouse Seafood....another excellent market that I wouldn't hesitate to buy from.

                    New Deal seems to have cultivated the "sashimi market" but you won't go wrong at either place. They both provide exccellent quality.

                  3. re: 9lives

                    Accidentally jumped off bluefin to bluefish, but I do like the early season adult bluefish, which seem to eat more squid when they come up here in late May or early June... in my experience they tend to be a bit sweeter and not as heavy oil. Have you ever seen local mackrel cut for sashimi?

                    There are other local fish that people tend to ignore, butterfish, porgies... even white hake for a steak fish instead of something like salmon. I thought the idea of a consumer supported fishery (or something like that) in Gloucester was a great idea, both supporting sustainable fisheries, but also for the fish lover learning to appreciate different local fish. Both New Deal and Courthouse are good at telling what fish is local and fresh. For fish that you aren't as familiar with Carl always suggests recipes and preparations, Courthouse has a larger non-sashimi selection and responds better to questions like "what kind of fish would I use for a moqueca...." You can't go wrong.

                    1. re: itaunas

                      When I catch fatty mackeral in the fall off the docks in Gloucester it is very sweet and fatty for sushi. The spring mackeral tend to have a bit more of a bitter taste. Next time I fill a bucket I will let you know. I tend to give away a few dozen when the mackeral are in heavy (which does not happen every year).

                      1. re: itaunas

                        I love bluefish. In the early season, we used to call them "snappers" In late seson the key is to slash the fish behind the gills and let it bleed out. Flesh is almost pure white. Here's a nice prep..

                        http://www.flickr.com/photos/61246842...

                        Bluefish is also great just baked at 350 for 20 mins of so. I like to add olive oil, white wine, capers, and onions...beautiful flaky fish but the key is how it's handled immediately after being caught. Unfortunately not financially viable on a large scale.

                        I haven't eaten local mackeral raw; but brine it overnight in a salt bath...and it's tasty.