The Heart of the Catch
My wife, Peggy, and I have shared a lifelong bond with the sea, having both been born and raised on the beautiful south shore of Long Island. Our story began as children, digging for clams in local bays, a simple joy that grew into a career as a professional fisherman. Today, our top priority is providing exceptional quality and personal service to our neighbors. To guarantee the widest variety of fresh seafood, we work hand-in-hand with local fishermen from our own waters and make personal trips to the Fulton Fish Market in the Bronx to source premium non-local catches. Whether you visit us at a New York market or order online for Brooklyn delivery, we promise a product that will never disappoint. Cooking and sharing the ocean’s bounty is our true passion, and with over 50 years of experience, we are honored to bring the freshest, most trusted catches right to your family's table.
Direct from the Docks to Your Door
We handle our delivery logistics with the same care as our seafood. Steve The Fish Man offers climate-controlled drop-offs every Sunday to Park Slope, Windsor Terrace, and Kensington with a $40 minimum. Prefer to visit us? Sunday pickups are available at McGolrick Park, Williamsburg from 8am-1:30pm. Please submit your order Tuesday-Friday to ensure peak freshness.
Farmers Market Locations
Visit our market stalls to browse the weekend’s finest selection. For absolute convenience, place your order Tuesday through Friday and collect your items at McGolrick Park.
Featured Local Recipe
Pan Seared Red Snapper Fillet
A special seasonal dish straight from our home
Step-by-Step Pan-Sear Method
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Prep the fish: Pat the red snapper fillets completely dry with paper towels. Season both sides with salt and black pepper, or add spices like paprika or garlic powder if you prefer.
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Heat the pan: Place a heavy non-stick or cast-iron skillet over medium-high heat. Add a tablespoon of olive oil and a tablespoon of butter.
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Sear skin-side down: Carefully place the fillets skin-side down in the hot pan. Gently press down on the fish with a spatula for the first 20 to 30 seconds to prevent the skin from curling.
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Cook the skin: Let the fish cook undisturbed for about 3 minutes until the skin turns crispy and golden brown.
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Flip and finish: Turn the fillets over to the flesh side. Cook for another 1 to 2 minutes until the meat is opaque and flakes easily with a fork, reaching an internal temperature of 130–135°F (or up to 145°F).
Serve with your favorite veggitable and a squeeze of fresh lemon.