Cases displaying fresh seafood on ice take up most of the space in this small storefront, and that’s why visitors shop here. Go past the filets on your left, and if the pastrami cold smoked salmon is still there in its middle case, try some. The pink fish, smoked for five days at 37 degrees, can hold up against the 22 herbs and spices in the pastrami seasoning, resulting in bites that are neither fishy nor meaty. Even with a price of $32 a pound, it’s often sold out nearly as soon as it comes in.