Milford Fish Market & Restaurant
Fresh fish to take home or stay to dine in at the restaurant located next to the market.
Chef Bill Russell knows his fish. As a former general manager at Newick's and with experience as a deck hand on a fishing vessel, he now orders fish and cooks orders for everything from a typical fisherman's platter with fried fish to a pistachio-crusted haddock at the Milford Fish Market and Restaurant.
Out front is a case glistening with New England fish varieties from haddock to picked lobster, oysters and clams in their shells. Also find cusk, hake, salmon and squid, when available. Russell says he can order anything you want and usually has a few more exotic varieties on hand such as sea bass and Atlantic char. Orders come in fresh daily, and Russell and co-owner Jeremy Franzen make several trips to Boston docks each week to ensure freshness.
The restaurant area is bright and sunny with red-checkered tablecloths setting the casual atmosphere. This winter the porch will be enclosed and the bar expanded for additional seating.
The restaurant opened under their ownership in September, but Russell explains that fried-fish recipes were kept the same. New are the specials with an upscale twist. A recent offering included pistachio-crusted Arctic char ($16.99) and potato-crusted salmon ($17.99). Russell says everything is made from scratch, including sauces, chowders and desserts. They also have gluten-free offerings for dessert and coatings for fried fish, and hamburgers made from Angus beef.Edit Module