The new smoked fish shop Shelsky's is making Carroll Gardens feel a little more Lower East Side-y. "No more schlepping," says their website. Owner Peter Shelsky, an Eleven Madison Park alum, is saving the neighborhood a trip over the bridge to Russ and Daughters for their dose of smoked, cured, and pickled fishies. More

I couldn't take my eyes off my own Gaspe Nova salmon, which the man at the counter had fastidiously sliced in petal-thin layers for my Daughters' Delight ($15.45) sandwich. More

I entered Sigmund Pretzel Shop planning to order the roast beef, horseradish and red onion pretzel sandwich ($7), but they didn't have it that day. I wasn't too disappointed, because the intense humidity that day made roast beef seem a little too heavy—their smoked salmon sandwich (also $7) appealed quite a bit more. More

A sandwich filled with smoked salmon, cream cheese, capers, and herbs. A classic combination done right, the salmon was fresh and not overwhelmed by the herby cream cheese, and the capers added a briny bite but not enough to turn off the caper-averse. The Filone bread, as thick-sliced as it looks, was extremely light and airy—which allowed for the delicious ingredients to really shine. More

Simon Marrian is well-versed in the art of smoking fish; he's been doing it for over 30 years. He taught himself how to smoke fish in Africa, but started his smoked fish business, Samaki Smokehouse, when he moved his family to New York in 1983. In the latest episode of Food Curated from documentarian Liza de Guia, Simon and his son Jason show how they cold smoke salmon and talk about what sets them apart from larger producers. More