tag:blogger.com,1999:blog-4543389752792247888.post7590062294149940366..comments2023-04-16T10:39:30.884-04:00Comments on French Laundry at Home: French Laundry at Home Extra: Meet Scott Weinstein, FishmongerUnknownnoreply@blogger.comBlogger16125tag:blogger.com,1999:blog-4543389752792247888.post-61066635200968303172008-07-08T18:15:00.000-04:002008-07-08T18:15:00.000-04:00Couldn't agree more. I moved here from San Diego ...Couldn't agree more. I moved here from San Diego (where we have the wonderful Point Loma Seafoods) and Blacksalt is out of this world. You can pretty much just walk in, close your eyes and point, and come away with great fish (and buy a decent bottle of wine next door as well).<BR/><BR/>Great fun to read this interview.Unknownhttps://www.blogger.com/profile/07726851587688065635noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-81379879453741697032008-05-15T16:17:00.000-04:002008-05-15T16:17:00.000-04:00Thanks for this profile.I live in Alexandria and e...Thanks for this profile.<BR/><BR/>I live in Alexandria and either take lunch hour or make a Saturday trek to Blacksalt's market. It is as good or better than you describe. <BR/><BR/>For people not in the DC area, we have whole foods which is very sketchy when it comes to fish. You can really end up with some nasty stuff. Then, there is Slavin and Sons, less sketchy but hit and miss. the market also has a strange bleach smell, which I find suspect. There is Balducci's, which is great for lots of things and used to be great for fish a few years back. Now, not so great.<BR/><BR/>So I am happy to have found Blacksalt. My favorite quote in your post is this one by Scott Weinstein on picking out fish: "You can poke, prod, and smell it -- all those tips you read about -- but really, it's most important to know the person you're buying the fish from. Develop a relationship with that person. Talk to them about the fish, make an effort to learn from them and know that it's all about trust."<BR/><BR/>I will say that I have never talked with these guys about fish. I am sure they could teach me a lot, but I usually dont have much time. But it is "all about trust." I have made dozens of purchases from Blacksalt and every single time the fish has been unbelievably high quality. So I dont know this dude, havent talked to him much, but I trust him.<BR/><BR/>If you go there, dont miss the little reach in refrigerator case and other goodies around the market. They sometimes have the freshest green beans, tastiest chocolate sauce for dessert, and other surprises. There is a sign that says ask about the homemade ice cream. You should do that too.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-60224995039676299852008-05-15T10:52:00.000-04:002008-05-15T10:52:00.000-04:00Scott! You're famous now. And SO rightfully so. Th...Scott! You're famous now. And SO rightfully so. Those of us lucky enough to live near Blacksalt know it's the only place in the area to get seafood, and the prices are comparable to Whole Foods (only I wouldn't serve a lot of what Whole Foods sells to a cat). <BR/><BR/>Thanks, Carol, for featuring a local treasure.Helenhttps://www.blogger.com/profile/17941830011398931723noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-26877263913473515482008-05-14T15:21:00.000-04:002008-05-14T15:21:00.000-04:00A great post. You mention that they aren't cheap -...A great post. You mention that they aren't cheap - actually I don't think their prices are too bad for an independant market. The prices are about what we pay here in Seattle, and the fish looks amazing.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-88450797670771487412008-05-14T10:22:00.000-04:002008-05-14T10:22:00.000-04:00Carol, I am also a lurker drawn out of the depths ...Carol, I am also a lurker drawn out of the depths of the packing crate by the sexy fishmonger interview. Lawyers: eh; great FISHMONGERS are worth a much higher per-pound price for society. Scott, you may not have considered that you have the job aspiring male gynecologists only THINK they're training for: intimate, necessary, oddly glamorous with a lifetime clientele.<BR/>I grew up in NoVa, went to school in DC, and SIGH, miss the sheer accessibility of it all (okay not that much to complain about in Baltimore, but we don't have quite the same scenario). <BR/>What's to apologize for in the mysterious, big-haired philosophical pull of the 80's?--haven't you ever heard the saying: "Everything I ever needed to know as an adult was right there in The Breakfast Club?" (insert "Wang Chung/Tears for Fears/Bronski Beat/Berlin lyric"...)[HOARFROST]https://www.blogger.com/profile/10671628052352577727noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-37202446050020437712008-05-12T22:24:00.000-04:002008-05-12T22:24:00.000-04:00I can second (or maybe third?) the comment about l...I can second (or maybe third?) the comment about law & cooking--I'm currently a lawyer who wishes many days that I had gone the cooking route! (Although I now do strategy for a public school district, which is a pretty good gig too.)<BR/><BR/>Wanted to second the idea of knowing your purveyors--whether it's the forager at the farmers market or the great local shop owner, you always get more interesting, and better, products.<BR/><BR/>Here in Seattle I have not only some of the best farmers markets, but, in the vein of this post, a fantastic fishmonger at Mutual Fish . . . when they say "you need to get the X"--I do, regardless of whether it's on my list!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-53385932520682312322008-05-12T20:27:00.000-04:002008-05-12T20:27:00.000-04:00Oh, get a room, you two!I didn't realize that real...Oh, get a room, you two!<BR/><BR/>I didn't realize that really fresh fish could stay fresh for longer than a day. We didn't eat a lot of it when I was a kid, mainly because it would usually set off the fire alarm. My adult experience with fish is, sadly, mostly with frozen fish. I hope to remedy that at some point.<BR/><BR/>Thanks for the answers, Scott!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-56167706742004579622008-05-12T19:27:00.000-04:002008-05-12T19:27:00.000-04:00Scott, right back atcha. :)Scott, right back atcha. :)Carol Blymirehttps://www.blogger.com/profile/08573307850587096182noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-19517389375874494212008-05-12T19:09:00.000-04:002008-05-12T19:09:00.000-04:00spooneroonie...when I assess the quality of a fres...spooneroonie...when I assess the quality of a fresh product upon receiving, my standard is that it will be in peak condition for more than just one day...if handled, fabricated and stored properly, this will be the case. If myself and my staff are doing our jobs correctly, the fish is cooked or sold while still in this state...if not, I don't have a job and Carol is not writing about me. BTW, I love you Carol!fishmongerhttps://www.blogger.com/profile/16545499275874563796noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-60601669998822585842008-05-09T21:51:00.000-04:002008-05-09T21:51:00.000-04:00A surprising number of people in the two fields fa...A surprising number of people in the two fields face a decision between a legal career and the culinary arts.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-54740211492433426522008-05-09T15:43:00.000-04:002008-05-09T15:43:00.000-04:00What a great idea to give props to the fishmonger....What a great idea to give props to the fishmonger. Well deserved and well done.<BR/><BR/>And the fish on fish food porn was really hot too.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-52173273198874040812008-05-09T15:20:00.001-04:002008-05-09T15:20:00.001-04:00I live in a landlocked state and have no experienc...I live in a landlocked state and have no experience with upscale food service, so this may seem like an odd question, but I'll ask it anyway. What happens to the leftover stock at the end of the day? Does it go to the dining side? Is there a fishmonger party? Is there stock left over at the end of the day?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-66249303927051997312008-05-09T13:28:00.000-04:002008-05-09T13:28:00.000-04:00Scott, if you're reading this, (and I know you are...Scott, if you're reading this, (and I know you are, dude) you aren't the only person on the planet that doesn't have an iPod, I don't either and I don't plan on getting one. Do not feel ashamed, there are thousands of 80s fans out there. There is absolutely nothing wrong with enjoying 80's music, and anyone who says that there is, is a big doo-doo head. <BR/><BR/><BR/>Carol--as always, great post!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-1987001346231027282008-05-09T11:48:00.000-04:002008-05-09T11:48:00.000-04:00Carol...I am such a fan and have been lurking for ...Carol...I am such a fan and have been lurking for a while...loved your interview with Scott...but I am absolutely mad at myself...OK...long story but the short of it is that my daughter goes to GWU and lived on Mount Vernon last year...we were always looking for great seafood without going to Maryland...just didn't feel like getting lost and BlackSalt which I've know about since reading your blog for about a year was right in her backyard...I just always assumed it was east or something...who knew...so today reading the interview...I was like OK, I am little more comfortable with driving in the area let me just see...OMG...she lives on main campus now but I totally know where this is and how to get to it...thanks so much...I am up in Connecticut and looking at positions in the area...nearer to my girl...I would love to chat with you...trizahttps://www.blogger.com/profile/13596698616056448887noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-73038426241814832702008-05-09T11:43:00.000-04:002008-05-09T11:43:00.000-04:00I really loved reading this, Carol. On the other ...I really loved reading this, Carol. On the other coast (SF Bay), I've been lucky to find a tremendous fishmonger in my neighborhood whose product is weirdly inexpensive (he also carries poultry. Anecdote, I called recently to see if he could order me some fresh squabs. He says, "Yeah...but they're not cheap anymore." They were $7 apiece. Take that Whole Foods). <BR/><BR/>What Scott said is absolutely true, that poking and prodding and sniffing fish is just fine, but there is absolutely no substitute for a trusted purveyor. I hardly even "shop" at mine anymore--I ask <I>him</I> what <I>I</I> should buy from <I>him</I>!!<BR/><BR/>thanks for the great post!BBhttps://www.blogger.com/profile/11346799434197731766noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-23525345504129750932008-05-09T10:59:00.000-04:002008-05-09T10:59:00.000-04:00Interesting interview. I like his tip on salt and...Interesting interview. I like his tip on salt and seasoning - this is something I really need to work on.Anonymousnoreply@blogger.com