The main attraction is the fish counter, featuring a sizable sel­ection of fillets, from seasoned catfish (Cajun or lemon) and pickerel to pure white Chilean seabass, plus a variety of other options that change according to the season. Today, grouper steaks catch the eye, alongside whole European bream, whiting and red snapper, plus large and small cuttlefish and an assortment of clams and mussels. The freezer section is full of frozen lobster, crab and other seafood in all manner of shapes and preparations. The aisles are densely packed with imported pantry staples. Closed Sunday.