Black Sea Bass


Origin: Wild Caught, product of USA

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Origin: Farmed, product of Spain

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Origin: Wild Caught

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Origin: Farmed, product of Spain

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New Caledonian Blue Prawns: A Perfect Item for Menus this Holiday Season

Truly one of the most exceptionally delicious crustaceans in the world, New Caledonian Blue Prawns are not your typical farmed shrimp. These beauties come from the far reaches of the Pacific, raised in the turquoise waters near the shores of New Caledonia, located between Australia and Tahiti. Raised in a natural habitat with over five times the space of generic shrimp farms, Litopenaeus stylirostris are at a level of quality that is unmatched. Known the world over by Michelin-starred chefs and critics, these crustaceans are an exemplary product of quality standards that have been specifically designed to create the best product possible.
With no antibiotics, pesticides, GMOs, or growth accelerators given to the shrimp at any time, their unparalleled flavor and texture speak for themselves. Their brilliant blue color comes from the plankton they eat in the natural ocean environment in which they are grown. Usually, generic shrimp raised elsewhere are harvested after just three months, and are commercially grown year round. In contrast, New Caledonian Blue Prawns have only one growing season per year, nine months, during which their lifecycle can be closely watched by the native people of the region who work with and are managed by the Societe de Prodocteurs Aquacole Caledoniens. "SOPAC" is the governing body that manages strict quality and sustainability standards for New Caledonian Blue Prawns, ensuring reliability and quality for all buyers of the product internationally.
Popularly consumed raw as a sashimi delicacy in Japan, New Caledonian Blue Prawns are world-renowned. They are deep frozen to -18C within hours of harvest to preserve their color, texture, and flavor, and we are proud to offer such an exclusive, high-end product to our customers!

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October: National Seafood Month and National Breast Cancer Awareness Month

Yellowfin, bigeye, and albacore tuna are coming in strong right here off our local coastlines. If you're looking for a seasonal, local seafood, these fish are your best bet, and we're one of very few purveyors in New York City who carry such truly local, quality fish. This time of year tuna are migrating south, away from the chilling waters on the northeast coast. As the waters cool offshore, the fish develop a higher fat content and amazing flavor, making it the best time of year to eat them.

October is National Seafood Month, and we want to give back to the local commercial fishing community in recognition of it. Local fishermen and those all over the United States adhere to strict government regulations and face dangerous conditions, especially in the wake of storms like Hurricane Matthew here on the east coast, supplying these fish to the many who enjoy them in the New York City area and beyond. October also happens to be National Breast Cancer Awareness Month, and we want to raise awareness for this cause as well, having longtime employees and friends here at Pierless Fish who have been affected by this cancer.

From now until October 31, for all tuna sold at Pierless, we will set aside $0.25 per pound and donate it to these two causes; the local commercial fishing industry and breast cancer awareness and research. Half of the proceeds will be donated to the Garden State Seafood Association in New Jersey, where many of our tuna are landed by local fishermen, in honor of National Seafood Month, and the other half to Susan G. Komen Race For The Cure in honor of National Breast Cancer Awareness Month.

Highlighting these two organizations and the work they do is important to us. We want to encourage our customers to take advantage of the amazing tuna we have in house that are flavorful, plentiful, and affordable this time of year by joining us in supporting these two hard-working organizations. 

We encourage you to learn more and check out the links below.

Susan G. Komen Race For The Cure

Garden State Seafood Association (GSSA)

National Seafood Month

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Turbot: A Great Idea for Winter Menus

Our turbot are supplied by Stolt Sea Farm in Spain, who produce the brand Prodemar. New technologies and state of the art facilities have made Prodemar turbot an industry staple, now a healthy, sustainable option internationally because of industry advancement, especially at Stolt. Stolt Sea farm is at the forefront of industry technologies and processes, while also having the necessary industry experience for farming these delicate fish. The farm is also highly involved with the replenishment effort of wild populations in the North, Baltic, and Mediterranean seas.

Turbot is an inshore flatfish that’s known for its delicate flavor, bright white flesh, and firm texture, very similar to wild halibut or fluke. Though similar to these fish, turbot has great availability over the winter months when wild fish sometimes become scarce, therefore making it a popular, highly reliable winter menu item. The four fillets it yields can be poached, pan fried, or sautéed, though the whole fish is also popularly roasted, especially the small, one-pound fish.

This left-eyed flatfish, with light to dark brown skin that camouflages it on the ocean floor in the wild, contains important nutrients, including vitamin B, calcium, fluoride, magnesium, iodine and Omega-3 fatty acids. With its firm and delicious white flesh, turbot is highly regarded by many of our nation’s top chefs.

Prodemar turbot are sustainably farmed and fully traceable, carefully started in hatcheries and then moved to inland farms, mainly in Galacia, Spain. Stolt was the first to build their own water inlet tunnels from the surrounding sea to their production facilities, administrating water cleanliness and consistency for the turbot. This technology allows for complete control in maximizing water quality and leaving the least amount of environmental impact possible.

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