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Nowadays, the best and cheapest places to get whole fish well-cooked are the Turkish seafood restaurants of Sheepshead Bay, of which there are currently three (the others: Liman and Halikarnas). The fish can be had either fried or grilled, and the method of preparation should be based on the delicacy of the flesh. In the "should be fried" category is whole flounder, and don"t be surprised when you discover it has two eyes on one side of its face; and red mullet, which come in sets of five and feature flavorful, pellucid flesh. The grillable specimens--mainly farm-raised sustainably in the Mediterranean--include dorado, branzino, and striped bass, of which the latter is sometimes locally sourced. Meat-wise, pick the smoky adana kebab.