North Atlantic Finfish Fresh, wild-caught fish from the icy North Atlantic!

Atlantic Cod -- the fish that changed the world. Large, moist flakes with sweet flavor.

Atlantic Pollock -- similar to Cod, but darker meat and a more pronounced flavor.

Bluefish -- a summertime favorite. Dark meat with full flavor.

Flounder -- Dabs, and Grey Sole. Small delicate fillets.

Haddock -- white flesh with a tender, mild flavor.

Monkfish -- "Poor man's lobster." Mild and sweet, with a firm texture.

Rainbow Smelt -- a local, wintertime favorite when Great Bay freezes over.

North Pacific Finfish Fresh, wild-caught fish from the icy North Pacific!

Coho Salmon

Halibut -- king of the flat fish, firm and mile. Versatile to cook. March to November.
King Salmon -- wild Alaskan Chinook salmon. Top of the line.

Black Cod -- wild Alaskan Sablefish.

Sockeye Salmon -- firm, lean meat with a deep red color.

White Sea Bass -- similar in taste to our local Striped Bass. June to September.

Farm-Raised Finfish Responsibly farm-raised and available fresh year round!

Atlantic Salmon -- from the pristine waters of the Bay of Fundy. High in Omega-3’s.

Barramundi -- native to Austrailia and farm-raised in Western, Mass.

Catfish -- farmed in the Southern U.S.

Rainbow Trout -- fresh rainbow trout. "Gourmet" fillet, all pinbones removed.

Steelhead -- a seagoing strain of Rainbow Trout. Raised in Canada.

Tilapia -- a very mild fish. Raised in Costa Rica.

Exotic Finfish Fresh, wild-caught fish from

Chilean Sea Bass -- the infamous Patagonian toothfish has a rich, buttery flavor.

Tilefish -- the infamous Patagonian toothfish has a rich, buttery flavor.
Grouper -- moist, meaty flesh difficult to overcook. Try blackened/Cajun seasoning.
Snapper -- clear, light pink flesh with a delicate taste.
Mahi-Mahi -- a.k.a. Dolphinfish, or Dorado has a sweet, mild flavor.
Swordfish -- the traditional grill favorite. Rich and tender with a mild, sweet flavor.

Yellowfin Tuna -- sashimi-quality Ahi, beet red color with a hearty, rich flavor.
Wahoo

Mussels -- top-quality mussels from Canada & Maine.
Atlantic Oysters -- the best East Coast varieties. Call for current availability.
Littlenecks -- hard-shell clams, small but sweet. Steam or eat raw.

Steamer Clams -- grit-free Maine soft shell clams.

Bay Scallops -- small and sweet, available fresh in late fall.

Sea Scallops -- fresh, all-natural New England sea scallops.

Shrimp -- premium quality, sustainable, & all natural wild shrimp.

U/8 Wild Shrimp - Colossal shell on White Shrimp.
U/15 Wild Shrimp - Shell on, or tail on White Shrimp.
16/20 Wild Shrimp - Shell on, or tail on White Shrimp.

21/25 Wild Shrimp - Shell on, or tail on White Shrimp.

Native Shrimp - local Gulf of Maine Shrimp, available fresh in winter months.

Lobster & Crab-- native New England crustaceans.

Live Lobsters - Quarters, Selects, and JUMBOS! Call ahead to have them cooked.
Lobster Meat - picked fresh daily: tails, claws, knuckles. Premium quality.
Jonah Crabmeat -- fresh, all-natural native crabmeat: all leg and claw.

Specialty Items -- some items might require a preorder.

Smoked Seafood -- Salmon, Trout, Mussels, Scallops, etc. Call ahead to pre-order.

Fresh Jonah Crab Claws -- Empress cut, a real treat. Call ahead to pre-order.

Finnan Haddie

Salt Cod

Ahi Saku Blocks

Lump Crabmeat

Alaskan King Crab -- XL Legs and Claws from the icy waters of Alasaka.

Soft shell Crabs -- available during summer months by pre-order. Fresh, dressed.

Shad Roe -- a spring delicacy. Sold by the pair.

Squid (Calamari) -- premium domesitc Loligo squid.

Shucked Oysters -- perfect for turkey stuffing and other recipes.

Minced Clams -- washed, chopped and ready to use.