Haddock -- delicate, white flesh with a sweet, mild flavor. George's Bank.
Atlantic Cod -- the fish that changed the world! Gulf of Maine Dayboat.
Atlantic Pollock -- like Cod, but darker meat/more flavor. Gulf of Maine Dayboat.
Flounder/Sole -- Dabs, Grey Sole, and other "flats." Delicious, delicate fillets.
Hake -- White Hake from the Gulf of Maine.
Whiting -- Rhode Island Dayboat "Silver Hake"
Halibut -- fresh Dayboat Halibut from Canada.
Monkfish -- highly regarded for its sweet, mild-tasting meat. "Poor man's lobster."
Tautog -- sweet, mild-tasting meat. Dayboat-caught south of Cape Cod.
Swordfish -- the traditional grill favorite. Rich and tender with a mild, sweet flavor.
Yellowfin Tuna -- sashimi-quality, beet red in color.
Bigeye Tuna -- sashimi-quality, super fatty!
Mahi -- a.k.a. Dolphinfish, or Dorado. Sweet, mild flavor.
Grouper -- Black Grouper from South America. Moist, meaty flesh.
Snapper -- Lane Snapper from South America. Clear, light-pink flesh.
Atlantic Salmon -- super-fatty, antibiotic-free salmon from the Faroe Islands.
Arctic Char -- a cross between salmon and trout. Sustainably raised in Iceland.
Catfish -- delicious freshwater Catfish. Responsibly farmed in North Carolina.
Rainbow Trout -- "clearcut" U.S. rainbow trout. All pin bones removed.
Steelhead -- a seagoing strain of Rainbow Trout. Farm-raised in Canada.
Tilapia -- a very mild-tasting fish. Raised responsibly in Costa Rica and Honduras.
Mussels -- premium, rope-cultured blue mussels from P.E.I.
Oysters -- the best East Coast varieties! Call for current availability...
Littlenecks -- small, but sweet East Coast hard-shell clams. Steam or eat raw!
Steamers -- purged (grit-free!) soft-shell clams from the coast of Maine.
Razor Clams -- available with adequate pre-order.
Shucked Oysters -- enjoy the salty flavor and rich texture of Chesapeake oysters.
Chopped Clams -- raw, tender, surf clams are washed, chopped and ready to use.
Sea Scallops -- fresh New England Dayboat Sea Scallops.
Bay Scallops -- fresh from Cape Cod & Nantucket November to March.
Black Tiger Shrimp -- warm-water Tiger shrimp from the Pacific
White Shrimp -- warm-water shrimp from the Gulf of Mexico & South America.
Northern Pink Shrimp -- local, cold-water from the Gulf of Maine.
Cooked Cocktail Shrimp -- always a hit at parties. Freshly cooked by us!
Lobsters -- alive & kicking from the Gulf of Maine! Call ahead for cooked orders.
Lobster Meat -- hand-picked daily; a mixture of tails, claws, and knuckles.
Jonah Crabmeat -- premium, "All Leg" Gulf of Maine Crabmeat.
King Crab Legs/Claws -- Red King Crab from the icy waters of the Norther Pacific.
Chilean Sea Bass -- Toothfish! Rich, buttery flavor.
Squid -- premium, domestic squid from Point Judith, Rhode Island.
Smoked Seafood -- Salmon, Bluefish, Trout, Shrimp, Mussels, and more!
Finnan Haddie -- smoked Haddock fillets. Old school!
Salt Cod -- authentic "Baccalà". Large fillets of Codfish salted and dried.
Ahi Saku Blocks -- perfect for sushi! Center-cut Yellowfin tuna, no bloodline.
Maine Uni -- sea urchin roe from Downeast Maine!
Skate Wing -- dayboat New England Skate
Bluefish -- a New England summertime favorite. Dark meat, full-flavor!
Bluefin Tuna -- deep-red in color with a rich, hearty flavor. Local in the summer.
King Salmon -- top of the line, fresh, wild Alaskan salmon.
Stone Crab Claws -- fresh Florida Stone Crab Claws from October to March.
Shad Roe -- an East Coast spring delicacy. Sold by the pair.
Smelts -- available locally during the cold winter months.
Sockeye Salmon -- wild-caught Alaskan Red salmon. Lean, bright-red meat.
Soft-shell Crabs -- Chesapeake Blues! Available fresh during the warmer months.