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This tender yet firm fish has sparkling white meat. Wild caught along the east coast, we source our black sea bass from the south shore of Massachusetts.
Its taste is mild, fresh, and delicate. The flavor works well in many types of dishes, from raw in crudos, steamed with aromatics like lemongrass and ginger, or roasted whole.
Atlantic halibut is wild-caught in New England and up into Nova Scotia and is often smaller than its Alaskan counterpart. With a buttery flavor and dense flake, halibut is well-suited to any number of preparations, from simply grilled and topped with a punchy relish or pesto, to simmered in a Thai-style curry.
Reeled in by both seasoned commercial fisherman and early morning amateurs, striped bass (AKA stripers) are a symbol of summer. Stripers are a migratory species that inhabit both coastal and estuarine ecosystems from the St. Lawrence River to the Gulf of Mexico. Striped bass are a beautiful fish, with a bluish to dark olive body, and silver sides, and flesh that tastes like the ocean. Their fillets are great seared, roasted, or grilled.
You can’t separate the story of Boston from the story of cod. Its importance here runs deep and built whole communities. Cod is a favorite of chefs due to its firm, dense flake and slightly sweet flavor. From a culinary perspective, it’s a delicious utility player.
Cod’s little cousin haddock is in the family of groundfish found in the North Atlantic Ocean. Fast-growing haddock are identifiable by a black spot above their pectoral fin known as ‘the Devil’s thumbprint’ and best known by their presence in iconic dishes like fish and chips, baked haddock, and cold-smoked as finnan haddie. Haddock can be used almost interchangeably with any recipe calling for cod. Haddock has a small flake and a slightly sweet flavor.
A star on menus everywhere, scallops have become the restaurant gold standard. Our scallops are locally day-boat collected (so they arrive back at port in peak condition), untreated, and chemical-free, locking in their fresh flavor. Scallops make for a spectacular main dish.
list sizes here
Flavor Profile: Salty, slightly sweet brininess with a complementing minerality, with hints of butter, celery and eelgrass.
A favorite among chefs, but hard to come by, razor clams are a special treat. These saltwater clams are tidal-dependent with specific harvesting conditions. They are more readily available in summertime when their low-tidal habitat is more accessible for harvesting. These unique, elongated clams are versatile in the kitchen. Try them raw in ceviche or in grilled dishes.
With off-white, sometimes pinkish meat, skate has a firm texture. Often overlooked, this versatile fish has a sweet flavor similar to that of scallops. It can be served as crispy fried fillets, or roasted on the bone. Skate is wild-caught in Massachusetts
and Rhode Island.
Perhaps the most iconic of all New England seafoods, Maine Lobster speaks for itself, with a reputation heard around the world. It’s available most of the year, but peak season is from May to November. We offer lobster live and in a variety of frozen formats in the shell and out.
In summer and early fall, we have locally-caught bluefin tuna. Catching these fish individually by harpoon reduces bycatch and allows for meticulous handling of each one. This is a seasonal gem we wait for all year!
You’ve probably heard monkfish called “poor man’s lobster.” The nickname is a nod to monk’s rich, meaty texture and slightly sweet flavor. Monkfish is a sturdy fish that doesn’t flake like other species when cooked — so it can stand up to any number of preparations and flavors. It’s a great choice for hearty winter dishes. This predator species, also known as the sea devil, lives close to the ocean floor and is most often caught by the groundfish fleet in the Northeast.
Scroll through to see all the hard work farmers take to get the perfect oyster on your plate.