Customer Gallery

Isojiman Honjozo with Tuna Steak with Smokey Soy Sauce and Radicchio Salad with Anchovy Dressing. The dry, light caramel, and umami Sake pairs well with the smoky tuna.
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#sakepairing #isojimanhonjozo #skurnikwines #fishtalesseafoodmkt #tunasteak #smokysoysauce

Really lucky to buy sweet petite oysters today. Thank you fishtalesseafoodmkt

Lunch today was shrimp cocktail from fishtalesseafoodmkt on Court Street here in Brooklyn. Best sea food in the city. Full stop. #churchtrees2024

Tatsuriki Yokawa-Yoneda Junmai Daiginjo with Halibut with Caper and Lemon Juice. Very classic sake compliments so nicely with simple fish dish.
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#sakepairing #tatsurikiyokawayoneda #mtcsake #fishtalesseafoodmkt

Daina “Nasu Gohyaku Mangoku” Junmai Ginjo with Roasted Red Mullet. This fish has shrimpy earthy taste that it goes well with this dry and light umami sake.
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#sakepairing #dainasake #fishtalesseafoodmkt #mtcsake #kikunosatoshuzo

Sweet Argentinian Red Shrimp Grilled and Sautéed in Garlic Butter, and Topped with Julienned and Sauteed Orange and Yellow Peppers, Steamed Tunisian Homemade M`hamsa Couscous in French Sea Salt and Extra Virgin Olive Oil in an Ají Amarillo Sauce.

The shrimp was really fresh, tender and outstanding, tasting like lobster or langostino. I charred the entire shrimp head and shell, and it was soft and crunchy; totally edible.

The ají amarillo sauce was also delicious and well-balanced, and it included the following ingredients: aji amarillo, sauteed sweet Vidalia onions and garlic, shrimp stock, extra virgin olive oil, creme fraiche, blood orange juice, and Meyer lemon zest and juice.

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Dulces Camarones Rojos Argentinos Asados y Salteados en Mantequilla y Ajo, Cubiertos con Trozos Salteados de Pimentones Anaranjados y Amarillos, Cuscús Casero Tunecino M`hamsa Hecho al Vapor con Aceite de Oliva Virgen Extra y Sal Marina Francesa, sobre una Salsa de Ají Amarillo.

Los camarones estaban realmente espectaculares, suaves y frescos, con sabor a langosta o langostino. Ennegreci el cuerpo entero del camarón, incluyendo la cabeza y el caparazón del camarón. Era totalmente comestible: suave y crujiente a la vez.

La salsa de ají amarillo también estaba muy deliciosa y bien equilibrada. Incluía los siguientes ingredientes: ají amarillo, ajo y cebollas dulces Vidalia salteadas, caldo de camarones, aceite de oliva virgen extra, creme fraiche, jugo de naranja sanguina, y ralladura y jugo de limón Meyer.

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