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Aug 20, 2011 07:44 PM

Fishmongers in Miami

Looking for the best fresh fish markets in Dade County.
Priorities are places that have a good variety of the fish / seafood available, along with freshness of the fish, and cleanliness of the market.

(Reasonable prices always appreciated too, of course.)

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  1. Yellow Green Farmers Market has a stand of fresh fish it is owned and managed by the fisherman and it is fsh catch of the day orday before. Caveat... Only opens Saturday and sunday

    3 Replies
    1. re: mrotmd

      Thanks, mrotmd.

      I'm surprised there are no other responses.
      Doesn't anybody in Miami buy fresh fish to prepare at home? Or do those who do buy it all at the supermarket (or outside of Dade Co.)?

      1. re: racer x

        In Miami, there are at least 2 "right off the boat". There's a marina at Haulover and there's a marina at Key Biscayne. Never been to the Haulover one, but the one at Key Biscayne is past the Seaquarium over the next bridge and immediately to your left. Here's a website: In Broward there's also one in Dania Beach, on the cut-off canal, north of griffin road, east of 441 (haven't been to it yet, so I'm going by someone else's directions).

        For stores, there are 2 on the Miami River near downtown Miami: Garcia's and Casablanca. They are basically right next to one another in the 400 block of NW North River Drive, Miami, FL. Haven't bought at either in the last few years, but I know they supply some of the most high end restaurants so I doubt there's much (if any) fraud. There's a lot of fraud in fish, so you have to be careful. I'm extremely happy with the Key Biscayne guys. I like my fish raw and right off the boat is the only way I'll eat it. But realistically, you have to find someone who is convenient. Maybe someone knows of others. I have heard that the guys who sell at Yellow and Green are v. fresh, but haven't tried them.

        You can also try

      2. re: mrotmd

        i have been purchasing from them this season-

      3. Casablanca....the best. The trick is finding it. PROPINA!!!

          1. re: taiga

            I'm a little late to the party, but dropped in on the guys at Golden Rule last week, and LOVED it. Old-time Florida seafood market - great shrimp and fish, great prices, and nice guys.

            Hope it stays busy for a long time to come -- there aren't many of these guys left.

          2. My inlaws used to have fishing boats in Spain so I know fish. Casablanca is very good BUT you have to ask for the whole fish where the belly isn't cut, not so easy. But that's the freshest. If you don't do that you can go wrong. Key Biscayne is good but then you have to be there when the boats come in and plan your afternoon around that. By

            3 Replies
            1. re: miamicurated

              With all respect, miamicurated... all things beine equal, I'll take a fish with "the belly cut" (aka "gutted") .vs. one not cleaned, any day of the week.

              Gutted typically just means the "entrails" of the fish were removed, which many fisherman will do as quickly as possible after catching. It prevents what many consider to be the less desirable flavors / textures from decomposing / spreading.

              Many fisherman gut their fish while still out at sea - and then ice them. Or worst case, at the dock immediately upon returning to shore.

              If nothing else, the nearby sea is a convenient disposal area for the organic mess, and much more easily cleaned up afterwards.

              So, not sure why you mention to ask at Casablanca for "whole fish where the belly isn't cut".

              I really don't know if there's any advantage there. Not to mention you'll be paying extra for the guts you're likely going to throw away and which are going to make a royal mess of wherever you end up cleaning the fish.

              1. re: CFByrne

                Good points, CFByrne.
                I too would be interested to hear what the advantages are to buying the fish with the belly intact.

                1. re: CFByrne

                  I do believe miamicurated is correct about asking for the ungutted fish. For a fish to have an uncut belly and not go bad it has to be super fresh, since the guts are the first parts of the fish to spoil (which is why many fishermen gut). If it doesn't get sold that day markets gut it so the fish lasts longer. If that doesn't get sold then they cut off the head to preserve longer. The final step is to fillet the fish, that lasts the longest so the fish can be several days old at that point. I didn't know any of this just read it on another site before reading your post so don't take my word for it. I had no idea.

              2. there is triar seafood on mckinley street in hollywood

                1 Reply
                1. re: jpr54_1

                  I just found out about TRIAR....they are AMAZING! Delicious and fresh and could not be any nicer or more accommodating.