Crown Fish Company, an iconic seafood industry wholesaler based in the New Fulton Fish Market, imports nearly one-third of New York’s shrimp by truck, boat and plane. In July 2000, the New York Times crowned Donald Julich Sr., founder of Crown Fish Company, as the “King” of the shrimp industry at the Fulton Fish Market. Today, son Don Jr. and two cousins co-own and operate the business which is based in the New Fulton Fish Market in the Bronx. The company offers 15 to 20 varieties of shrimp that come from the US and over a dozen countries in Central and South America, along with other types of shellfish from as far away as Australia. But it’s their Florida freshly caught shrimp that reeled us in. And while you can find Crown’s fresh (never frozen) shrimp (along with a bevy of other seafood items) in the City’s toniest restaurants and markets, you can have your own adventure and buy direct from the source by heading out to the Hunt’s Point section of the Bronx and visiting the New Fulton Fish Market and specifically Crown Fish on your own. It’s absolutely worth the trip. The action at the Market is intense and in high gear from 1:00-6:00AM. Best time to visit Julich at his “house” in the Market is around 7:00AM when the chaos has died down from buyers and speeding fork lifts shuttling orders to and fro.
Crown Fish Company specializes in fresh and frozen shellfish products. Founded in1950, this family business has grown and diversified for more than 60 years. Today, Crown Fish Company carries shrimp from all over the world, plus lobster tails, king crab legs, snow crab product, a full line of frozen fish products, as well as high quality fresh fish including halibut, salmon, swordfish, scallops and tuna. Clams are also a popular item at Crown Fish Company.
Boiled Shrimp With Rémoulade Sauce and Spicy Cocktail Sauce from Southern Living
4 quarts water
1/2 cup Creole seasoning
2 large lemons, sliced
6 pounds unpeeled, large fresh shrimp
Spicy Cocktail Sauce
1. Bring first 3 ingredients to a boil in a large stockpot. Add shrimp, and cook 2 minutes or just until shrimp turn pink; drain and rinse with cold water.
2. Peel shrimp, and devein, if desired. Chill until ready to serve. Serve with Rémoulade Sauce and Spicy Cocktail Sauce.
Yield: Makes about 25 servings
Crown Fish Company
800 Food Center Drive