Everyone knows Gastronomy Inc.-owned Market Street restaurants are Salt Lake’s foremost seafood restaurants, but not so many remember the seafood cafés also house fresh seafood markets. There’s a case at the front of the store, filled with salmon, halibut, shrimp, lobster . . . in fact, filled with what is on the restaurant’s menu. As Market Street fishmonger Brad Stec says, “The market feeds the restaurant menu.”

Stec is a trained chef but his father ran Market Street seafood markets for years, and when dad retired, son got the job. “I was interested in seafood and had been working in the seafood markets, so it was a natural step,” says Stec. Now he’s the in-house expert: He wrote the reference guide for all Market Street’s markets—a complex piece of work, because Gastronomy flies in seafood daily from Alaska, Hawaii and other U.S. fisheries. “It’s all domestic,” says Stec, “and we buy whole fish (breaking them down in-house) according to the Monterey Bay Aquarium’s list of sustainable fishing and seasonality.”

In the summer, white cedar-plank salmon is a favorite. “We have the cedar flown in from Wisconsin–you can taste the difference in the wood,” says Stec. The market sold 1,000 planks last season. Customers have also come to expect the killer live lobster available over the Fourth of July weekend. Markets open daily at 10 a.m.

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