Sources

Our Favorite Mild Fishes

The ocean’s bounty is incredibly diverse. And at Citarella, we celebrate all of it. From tiny periwinkles to massive swordfish, the types of seafood available to us are seemingly endless. It’s cockles and clams, lobsters and langoustines, caviar and crabs, and then some. It’s the bold-flavored fish like local, wild-caught bluefish, anchovies from Portugal, and beautiful Spanish mackerel sourced from Florida. And, it’s the whitest, flakiest, creamiest mild fish, too. And while we salute those seafood connoisseurs who can devour whole sardines, bones and all, hot off the grill, we also have heart for the lovers of the mild.

"The word itself—mild—doesn’t do this flavor justice. Mild’s power exists in the very fact it doesn’t overpower. It’s a range of flavors full of delicious nuance. Mild has levels. It can be delicate sweetness. Or, it can be a rich, buttery creaminess."

 Mild gives you options. And it has the good taste to move aside so you can really savor just exactly where in the vast ocean your seafood has come from. Because you’ll find “mild” in the icy cold north Atlantic—frigid tempestuous conditions to survive and thrive—where we source our pristine and meaty Nova Scotia halibut. You’ll find it in Cape Cod Bay, where we source some of the most tender, sweet, and thimble-sized scallops on the planet.

You’ll find it in the waters off the coast of New England, where generations of rugged fishermen have turned “mild” into a way of life, sourcing cod and haddock for the kitchens of fine dining establishments (and ale-soaked pubs that have perfected the art of crispy fish and chips) the world over. Our thick, hand-cut haddock and cod filets boast big, firm flakes and are beguiling beer-battered and fried. Mother nature works hard to create “mild.” And at Citarella, we try to match her relentless labor by sourcing the finest, freshest seafood from around the world (and close to home). Like firm-and-flaky wild hake and clean-and-creamy local flounder.

These are fish to please a crowd, to prepare simply, that need little adornment. “Mild” challenges us to taste it all, to exalt the flavor of fish (no soy sauce and sriracha here, folks). This is simply broiled with a side of buttered potatoes kind of fish. This is fish that begs to be lightly flour-dusted and quickly pan-seared, finished with nothing but a sprinkle of sea salt, a sprig of parsley, and a smile. And if you have little ones at your table, “mild” is an invitation into a lifelong love of healthy seafood. (The sardine eaters of tomorrow have to start somewhere). From Florida-sourced wild grouper to wild-caught Atlantic fluke (try it “oreganata” style, with a delicate, savory crust of breadcrumbs, Parmigiano-Reggiano, and fresh herbs, the kids love it), Citarella gourmet market is your source for the majesty of the mild.