If sturgeon were the only thing Murray’s sold, this Upper West Side landmark would be worth a visit. Smoked fish this good is a treasure. There is an unbelievable luxury about the way Murray’s sturgeon tastes and feels on the tongue – as rich as fish can possibly be. While it is rightfully known as the specialty of the house, Murray's other kinds of smoked fish are equally notable: velvet-textured salmon either Nova Scotia-style or salt-cured, whitefish, whole chubs, and trout. Among the pickled specialties are three kinds of herring and lox; in addition, there are salads made from whitefish, tuna, and herring.
Beyond fish, Murray’s has much to offer: a full case of deli meats, from spicy hot pastrami to turkey breast and tongue, several kinds of excellent knish (a potato dumpling), and some of the best spreadable salads in town. The airweight tuna salad is probably the most elegant version of this humble dish on earth; in addition to classical chopped liver, there is vegetarian chopped liver(!); and Murray’s spinach egg salad must be tasted to be believed.
Murray’s is also known for its selection of high-quality (and high-priced) caviar: Beluga, Sevruga, and Osetra.