There’s a New Seafood Player in Westchester’s Fast-Casual Game
Eastchester Fish Gourmet’s newest addition is doing poke, fish ’n’ chips, and more.
Photos by Karen Sims
Despite its long coasts and tourist-worthy fishing communities, the United States doesn’t have the best seafood-eating reputation. In 2017, the average American consumed only 16 pounds of fish, compared to 216.8 pounds of red meat and poultry. We might have good fish, but we’re not the best fish eaters.
Scarsdale’s Go Fish hopes to change that. A new, fast-casual branch of the longstanding seafood market and fine-dining restaurant, Eastchester Fish Gourmet (EFG), it hopes to reach a new demographic with takeout featuring trendier recipes, convenient online ordering, and the same consistent quality that made EFG one of the county’s best-known seafood restaurants. “We’ve had a lot of [customers] who started out not eating seafood,” says Monica Levin, Go Fish’s head of marketing, office management, and overall jack of all trades. “We’ve personally introduced many people to eating fish. Now, when they go to eat octopus, we know they’ve moved up.”
Founded in 1981, EFG began solely as a fish market, but owner Rick Ross would often bring in tables to serve dinner. In 1997, the market branched out with the opening of a fine-dining restaurant. To source for all three locations, Ross or GM Robert Pedott visits the Fulton Fish Market every day, as early as 1:30 a.m., to choose the highest quality products.
“You look at the fish, the eyes, the gills, the firmness of the meat,” says Ross, “You want to know where it came from, who the people are that you’re dealing with. You want to know that it’s properly handled, and you want something that’s sustainable.” The seafood at EFG and Go Fish is primarily domestic, often sourced from Maine or the Pacific Northwest.
“It makes us very different from everyone else,” adds Pedott. “The seafood we get at the market and the restaurant, you’re not going to get better.” Having the three locations helps Go Fish serve fine-dining-quality seafood at takeout prices. Popular dishes at Go Fish include the poke bowl, made with sushi grade ahi tuna ($14); the seafood quesadilla with scallops, crab, and shrimp ($10); the vegetarian eggplant sandwich ($8); and the kale-and-quinoa salad topped with chipotle shrimp or grilled organic salmon ($9 and up). For patrons looking for something a little more old school, there’s a smaller portion of EFG’s famous fish ’n’ chips ($11).
For many Americans, their experience with seafood is often limited to canned or frozen fish, so maybe it’s not surprising that many claim to dislike it. At Go Fish, the seafood is fresh, properly handled, expertly cooked — and affordable. For both seafood lovers and newbies alike, it’s worth a try.
837 White Plains Rd
914.725.3450, ext. 5
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