Everything is small about Little Fish: the seven tables, the cramped quarters, even the exposed kitchen. Everything but the flavors, that is. As you enter this South Philly seafood mainstay, the aroma of fresh fish permeates the air.
The menu changes daily (or bi-daily), and the season’s fresh ingredients dictate the menu, not the other way around. Hand written in curly penmanship on a piece of skinny card stock, the menu features entrees on one side and appetizers on the other. The friendly as well as knowledgeable servers add to the homey and casual ambiance.
A good omen for the remainder of the meal, the chimichurri served alongside the bread makes you wonder why all restaurants don’t replace butter with this herbal goodness. The parsley and oregano chimichurri, served alongside the bread, provides a fresh tasting flavor profile with citrus notes. You will surely find yourself double dipping!
If the name was not a dead giveaway, Little Fish exclusively serves fish, so if underwater creatures make your stomach crawl, this should not be your next gastronomic venture. If, on the other hand, you crave fish, in particular shellfish, this pleasant eatery beckons your presence.
Although the chef, Chadd Jenkins, amends the menu each day, certain staple items remain on the menu night to night. The restaurant almost always offers some preparation of oysters, Maine scallops, and Blue Bay mussels, but the other proteins vary.
Jenkins shies from merely placing a piece of fresh fish on the plate, simply grilled or baked; instead he skillfully pairs the ingredients to create unique and flavorful preparations.
The salmon belly ($11) sits atop a brick sized hunk of Himalayan pink salt. Lightly garnished with cucumbers and kalamata olives, the raw belly slowly cures at your table— the first and last bite taste miraculously different. The buttery and extremely smooth fish starts out as only lightly salted; just be sure not to leave the fish curing too long — the salt may overpower the natural flavors.
Less creative, but still quite enjoyable, the Big Eye Tuna ($28) and Alaskan Halibut ($29) were both cooked perfectly. The seared tuna, prepared alongside fregola, beet greens, chanterelles and a red wine reduction, was rich and almost meat-like. Patrons agreed that the red wine reduction overpowered the melt-in-your-mouth qualities of the big eye, however.
On the lighter side, the halibut, served in a smoked paprika broth with fingerling potatoes, pepper confit and clams, paired better with its accoutrements. When cooked incorrectly, halibut dries out easily, yet this flaky filet practically melts in your mouth and shows no signs of dryness.
If your omega-3 levels seem low, Little Fish BYO certainly holds the cure — fish, fish and more fish!
Little Fish 600 Catherine St. (215) 413-3463 Don’t Miss: The chimichurri Skip: The big eye tuna Bottom Line: Unique preparations of the freshest fish in town.
