Articles by Citarella

Joe Gurrera, Citarella owner and original fishmonger, makes one of his favorite dishes: a whole grilled fish.

Just what is a raw bar, exactly? The ultimate summer gathering feast, we show you the ropes in this guide to picking & planning the perfect seafood raw bar.

With soft shell crab season upon us, Citarella's Joe Gurrera shares his expertise on molting blue crabs or "soft shells, one of his all-time seasonal favorites.

The wild. And the farmed. It’s tempting to try to separate salmon into just two categories. But it’s far from that simple. Because in North America, wild salmon is incredibly diverse. Each year as the sun warms the coastal waters of the Pacific Northwest, salmon run. First, the Kings. Then, the vermilion-hued Sockeyes. And last to migrate upstream, the Cohos.

When you imagine where the world’s finest seafood comes from, your mind might travel to a perfect, watery place on Earth. Nantucket Bay. The mighty Great Lakes. The cold and rough North Atlantic. At Citarella, we source quality seafood from some truly amazing locations.

Sustainability is top of mind for today’s fishermen, seafood wholesalers, celebrated chefs, and gourmet home cooks. But sustainability is also peace of mind. And of all the extraordinary culinary experiences we offer at Citarella, that might just be the ultimate indulgence we serve.