District Fishwife is owned and operated by husband and wife team Fiona and Ben, established residents of Brookland in NE DC, and originally from Australia and Chicago respectively.

They bring diverse international food experiences to the counter sparked by a shared passion for all things aquatic and rounded out with a commitment to promoting healthy and abundant oceans for future generations.

We endeavor to provide our customers with fresh fish and and shellfish that has been sustainably sourced, with an emphasis on products from regional fisheries. We carefully consider the status of source fisheries based on information from a variety of organizations and government bodies, including NOAA's National Marine Fisheries Service, the Blue Ocean Institute, and the Monterey Bay Aquarium's Seafood Watch.

As U.S. Fisheries Rebound Under Strict Federal Management, More Species Earn Seafood Watch 'Green' or 'Yellow' Ranking. Of the 242 U.S. fishery species assessed by the Monterey Bay Aquarium Seafood Watch program, 95% of commercial landings have earned a "Best Choice" or "Good Alternative" recommendation as environmentally responsible seafood options.Seafood Watch upgraded many U.S. fisheries in 2013 based on new peer-reviewed science reports.

Fresh

We have a variety of fresh fish and shellfish available that changes daily depending on availability and freshness. Please call us to see what we have in the cases today, or follow us on Twitter and Facebook for updates.

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Prepared

Other dishes on our rotating menu can include:

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There are countless ways to prepare the fish you take home and a plethora of recipes available on the internet to try--experiment to find your favorites!

Below are a few basic methods to get you started preparing delicious fish at home!

Fillets: In the Oven

    If you're after a simple way to cook your fillets, we cook pretty much everything at home (like the grouper above) using this method!

    (Note there are some exceptions, such as tuna and salmon.)

  1. Pre-heat your oven to 300 deg F.
  2. Using an ovenproof pan on the stove top, heat a 1-2 Tbsp (depending on pan size) of mild flavoured oil over medium high heat, until shimmering.
  3. As the oil is coming to temperature season both sides of the fish with salt and fresh ground pepper.
  4. Place the fish in the pan, skin side UP for 2-3 minutes to form a nice crust. Turn it over gently and cook for another 2-3 minutes on the stovetop.
  5. Place pan into oven.
  6. Depending on the thickness of the fillet it will take anywhere from 5 to 15 minutes to finish cooking through In the oven. Check a couple of times to ensure it doesn't over cook (the grouper in the photo, for example, took about 12 minutes) And please don't forget to use a potholder. The pan handle can get extremely hot.
  7. Remove from oven and enjoy!

Whole Fish: In the Oven

  1. Preheat oven to 400 deg F
  2. Place the cleaned fish on a large sheet of foil.
  3. Season well inside and out with salt and pepper.
  4. Add fresh herbs and a dash of white wine
  5. Lightly seal the foil at the top, enveloping the fish
  6. Bake on a baking sheet for 15 - 25 minutes, depending on the size of the fish.
  7. To test for doneenss, check the thickest part of the fish, just behind the head near the dorsal fin. When done, the flesh will be firm and flaky, but still moist.
  8. Remove from oven and enjoy!

Grilling is a great way to cook fish. While a few species can go straight on a hot grill, without skin (think tuna, swordfish and snakehead) most white fish can fall apart on a grill.

Here's how we like to grill skin-on white fish fillets, by only putting the skin side down on the grill, and not turning the fillet over. Unless your grill is immaculately clean, the fish skin will stick a little bit, but the fillet shouldn't actually fall apart if handled gently.

Fillets: Charcoal Grill

  1. After your coals are hot place them all on one side.
  2. Lightly score the skin side of the fish by running your knife along the skin and making a small slit through it (this will stop it from shrinking up more than the flesh)
  3. Season both sides with salt and pepper, and lightly oil the skin side. Rub the now hot grill grate with an oiled paper towel.
  4. Place fish skin side down on the grill above the coals.
  5. Allow fish to get a nice crispy sear, about 3 mins depending on how hot your coals are.
  6. Gently move the fish over to the other side, leaving it skin side down.
  7. Cover the grill and allow the fish to finish cooking through via indirect heat. This could take 2 - 10 mins depending on the thickness of the fillet. We recommend checking it often to ensure it cooks through, while remaining moist.
  8. Remove from the grill and enjoy your fish!

Fillets: Gas Grill

  1. Turn on 2 gas burners to high and close the lid for 10 mins to allow the grate to get hot.
  2. Lightly score the skin side of the fish by running your knife along the skin and making a small slit through it (this will stop it from shrinking up more than the flesh)
  3. Season both sides with salt and pepper, and lightly oil the skin side. Rub the now hot grill grate with an oiled paper towel.
  4. Place fish skin side down above one of the gas burners.
  5. Allow fish to get a nice crispy sear, about 3 mins depending on how the grate is.
  6. Turn the gas burner below the fish off, leaving the other burner on.
  7. Close the lid and allow the fish to finish cooking through via indirect heat. This could take 2 - 10 mins depending on the thickness of the fillet. We recommend checking it often to ensure it cooks through, while remaining moist.
  8. Remove from the grill and enjoy your fish!

We're located in Union Market, a year-round indoor market featuring 40 local artisans