Denville Seafood & Codmother’s Café, a Good Option

Seafood is brought in daily from the Fulton Fish Market at this market and casual restaurant, a good choice for a seafood lunch or dinner.

The business has been rebuilt a few times. In January, 1979, a fire closed the fish market. It reopened with a restaurant added. In August, 2011, the structure was rebuilt from the foundation up after being flooded by Hurricane Irene.

When you enter, check the fish in the market to see some of your choices for dinner, then enter the blue walled, nautical-themed dining room, which has booths and tables. There are many preparation options for the fish you choose: broiled, fried, sautéed, baked and/or with pasta. Lobster and lobster tails are also available. Landlubbers can opt for linguini with or without broccoli, chicken tenders and chicken parmigiano. All dinners are served with coleslaw, a vegetable and your choice of: steak fries, rice, steamed potatoes, linguini, or extra steamed vegetables. Onions rings or sweet potato fries are extra.

Specials were written out with their prices and for an app we can recommend the Prince Edward Island mussels sautéed in a scrumptious spicy marinara sauce. We also ordered the Faroe Island broiled salmon that was presented on mashed sweet potatoes and baby spinach. It was topped with a tad too sweet pecan, apple, and craisin sauce. Fish of the day was a generous portion of broiled grouper accompanied with steamed broccoli and linguini in a butter garlic sauce.

Since desserts at Denville Seafood are brought in and not very enticing (for example, raspberry bombe, rice pudding and chocolate lava cake), we crossed the street and had dessert at Denville Dairy, our favorite ice cream shop.

Denville Seafood & Codmother’s Cafe has a sizeable following. People were waiting for tables at 6:30 on a Saturday night so plan accordingly as they only take reservations for 5 or more.

Denville Seafood & Codmother’s Café
61 Broadway
Denville
973-627-2987
BYO

rosie1
Salmon topped with a sweet pecan, apple, and craisin sauce.
Photo courtesy of Lowell Saferstein
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