Slideshow: Step Behind the Fish Counter at Shelsky's, Carroll Gardens' Smoked Fish Destination

Peter Shelsky, owner
Peter Shelsky, owner
Peter launched Shelsky's in June of 2011 on Smith Street in Carroll Gardens.
The counter
The counter
On weekdays, customers come in for sandwiches and supplies. On the weekends, a larger crowd shops for home brunches and afternoon snacks.
Smoked fish
Smoked fish
Shelsky's doesn't smoke fish themselves, instead relying on vendors like a Door County, WI fish house that smokes whitefish right after they're caught.
Chopping hazelnuts
Chopping hazelnuts
Hazelnuts come next.
Then some grinds of black pepper
Then some grinds of black pepper
Bluefish salad
Bluefish salad
Chopped smoked bluefish, fennel, orange slices, hazelnuts, and mayo all go into a smoky, salty, tangy, and crunchy mix.
Slinging salmon
Slinging salmon
Vincente starts to prep the house-cured kung pao salmon.
Kung pao salmon curing ingredients
Kung pao salmon curing ingredients
In addition to salt there's rice wine, Sichuan peppercorns, two types of chili bean paste, and allspice.
Pouring peppercorns
Pouring peppercorns
The spices are ground before mixing.
Cheesecloth
Cheesecloth
Cheesecloth goes down on the counter.
Some lemon
Some lemon
The fish rests on top and some lemon gets sprinkled on.
Salted salmon
Salted salmon
The cure is applied in a thick, even layer.
Wrapped up tight
Wrapped up tight
Fishing for whitefish
Fishing for whitefish
Next up: making the Brooklyn Native sandwich with salmon, whitefish salad, and pickled herring.
Pulling meat from smoked whitefish
Pulling meat from smoked whitefish
Vincente removes the meat from the smoked whitefish for whitefish salad.
Whitefish
Whitefish
Shelsky's usually use smoked filets for the whitefish salad, but they were out of stock when I visited, so Vincente pulled meat from whole whitefish.
Peeling whitefish
Peeling whitefish
Mixing whitefish salad
Mixing whitefish salad
Slicing salmon
Slicing salmon
Sandwich assembly
Sandwich assembly
The Brooklyn Native, almost complete.
The Brooklyn Native, almost complete.
The whitefish salad and salmon are joined by pickled herring and sour pickle slices on the Brooklyn Native.