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.

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.

8,500 miles. That’s quite a long way to go for a shrimp. Unless, of course, you’re talking about one very special, incredibly flavorful, refreshingly ethical shrimp. At Citarella gourmet market, there’s no distance we won’t travel to source the world’s finest, freshest seafood. So, to far-off Madagascar we go to source our Citarella-exclusive organic shrimp.

At Citarella, we source the world’s finest, wild lobsters from the frigid Atlantic waters off the coast of Nova Scotia. As is always the case: The colder the water, the better the seafood. And the frigid climates of Northeastern Canada deliver a lobster that is always rich, sweet, and tender.

Perhaps more than any other food, an oyster is a reflection of exactly where it comes from. The subleties of an oyster's flavor change from one bay to the next. They even change slightly by the month, week, or even day it's sourced. Some call this an oyster’s “merroir” (akin to a wine’s terroir).