Larchmont Reels In Whale of a Fishmonger

Fjord Fish Market, a specialty seafood store around since 1990 and with Connecticut locations in Darien, Westport, New Canaan, and Greenwich, has come to Larchmont at 134 Chatsworth Avenue. The Fjord family’s newest outpost offers fresh fish, sushi that is hand-rolled daily, and many different types of hot soups. 

Fjord has built a reputation for providing customers with responsibly raised or wild seafood. They have a partnership with CleanFish, a company whose mission is to raise seafood in conditions as close as possible to the wild, and helps the market provide quality food to customers. 

“There’s been a dramatic change to the retail food landscape over the past 20 years,” says Jim Thistle, principal of Fjord Fish Market. “Large grocery stores and chains have turned seafood into a commodity—pushing for lower and lower prices to pass on to customers. That means the quality of seafood suffers as producers raise seafood that grows bigger, faster, and more resistant to disease.”

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Seafood is a booming industry in Asia, and much of the seafood eaten in the U.S. comes from that part of the world. But Asia generally has extremely poor standards in their fish-farming and harvesting processes. For economic reasons, they look for the least expensive way to produce fish for sale. This means farm-raised fish are fed an inexpensive, unhealthy diet that can even consist of animal waste.

As a result, it’s important for consumers to purchase their seafood from a reputable market such as Fjord that sources product where the origin is known, no antibiotics or artificial growth hormones are used, and the fish are kept in open water and low-density pens to prevent dirty conditions and the spread of disease.

“The good news is that the bigger-is-better shopping trend is reversing,” Thistle continues, “and residents in the communities we serve really value having access to small, mom-and-pop purveyors.”  

Some of the special offerings at Fjord include lobster dinners to-go—steamed and cracked lobsters in a variety of sizes, along with corn on the cob, cole slaw, potatoes, lemon wedges, drawn butter and even lobster bibs; three types of traditional clambakes prepared fresh onsite, featuring PEI mussels, steamed Maine lobster, and locally harvested littleneck clams and bluepoint oysters; and Hawaiian poke bars, seafood party platters, and shrimp boils.

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