It doesn’t look promising. The place is empty, the selection is limited, and the display cooler is so old that the glass is opaque–but don’t let that scare you off: you can get truly superior fish here. Bleuss mostly sells to restaurants, and selection varies. Stop in early and ask the guy in charge what he just got in. Sashimi-grade fish and organic meat are high quality and cheap, to the tune of $20 for four lobster claws and a pound of sashimi-grade halibut, says evangross. Daniel Duane became believer after being handed an absolutely gorgeous slab of sashimi-grade ahi, cut to order, for $8 a pound. “I’m rooting for this guy,” he says.