** Filmed prior to Covid-19.

At Citarella, we’ve been sourcing the freshest seafood since 1912. So, we still do some things the old-fashioned way.

Many of the fresh fish we sell—flounder, fluke, striped bass—are wild caught (yes, with a line and a hook) by fisherman with principles who wake early and brave the waters of Long Island Sound and the cold Atlantic beyond.

Our fishmongers are still trained to wield a knife like an artisan. They hand-cut, hand-shuck, and hand-prepare all of our seafood to order. You can search far and wide and you won’t find many fishmongers who can still debone an Atlantic-caught shad. But you will find them at Citarella.

We still value relationships more than anything. With our trusted purveyors who work the Atlantic, the Pacific, the Mediterranean. Some of them for many generations. And with our close-knit staff of almost 1000, too. Some see those bonds as a thing of the past. But they shouldn’t be. They are our heart and soul.

And if you ask any of the almost five million New Yorkers who shop at our stores each year, they might tell you our steadfast commitment to quality and customer service recalls another time, too.

But there’s nothing old-fashioned about Citarella seafood delivery.

Because at Citarella, we pride ourselves on having the freshest seafood in the country. Period. That means we’ll use every 21st century technology available to shorten the time between when a fish is in the water and when it’s on your plate.

All of the fresh—never frozen—seafood on our site can be shipped anywhere in the continental United States priority overnight.

Just visit our website, choose whatever your palate desires today, and select your butchering preference, and our fishmongers will hand prepare your order. Our packaging is state of the art.

While others might, we never cryovac our fresh fish. Instead, each item is wrapped in waxed paper, sealed in plastic and carefully packaged with ice packs in an insulated, leak proof box designed specifically to maintain quality and integrity.

And that means, wherever you are, if you get a taste for succulent Nova Scotia lobsters, fresh PEI oysters, robust wild swordfish steaks, or seasonal Florida stone crab claws on a Tuesday, we can have it at your doorstep—fresh and ready to eat—on Wednesday.

And what’s more modern than that?

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