There Are Only So Many Fish in the Sea

- By Clive Thompson, NEW YORK MAGAZINE

In a strictly economic sense, the top Fulton suppliers, like Samuels or Dan Kim of Alaskan Feast, probably don’t need the big chefs: Fancy restaurants don’t account, in fact, for much more than 10 or 20 percent of their business. . . But having an elite chef as a client gives a fish seller prestige. . . Indeed, serving a top chef can sometimes be less than profitable, as Dan Kim notes. “When I buy a fish for $10 a pound, I just look at myself and I go, ‘What am I doing?’ Handling these really expensive fish is almost more of a courtesy.”

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Now, Live From Alaska, It’s King Crab

- By Florence Fabricant, NEW YORK TIMES

Dan Kim, the owner of Alaskan Feast in the Fulton Fish Market, said that bringing live crabs to New York was new for him. “In the past, most of them went to Japan, but they’re buying much less due to the economy,’’ he said.

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The Wild Ones

- By Jonathan Reynolds, NEW YORK TIMES

Dan Kim says that Yukon are the best wild salmon because they have to work so hard to get from northern Alaska down to Canada. “Some of these fish are so rich, you can’t eat more than about five ounces. . . ”

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The Catch of the Moment: White Salmon

- By Amanda Hesser, NEW YORK TIMES

Alaskan Feast, a purveyor in New York, was one of the first companies in the city to sell the fish. ‘’When we brought it in three years ago,’’ said Dan Kim, a salesman, “it was really hard to convince people to try it. Then they tasted it.’’ Now, it is difficult to bring in enough. When Aquagrill in SoHo served it as a special last week, all 78 portions were gone by 10 p.m.

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What’s In Season: Copper River King Salmon

- The City Cook

Dan Kim of Alaskan Feast Seafood at The Bronx Fulton Fish Market explained why these salmon stand out: “First, these are King salmon, the premier eating salmon. Second, in spawning season, nature prepares these fish to swim thousands of miles. But since the Copper River is only 300 miles long, these King salmon get to their destination still robust and full of fats and healthy oils, making them an excellent choice.”