From the Morning Tide to Your Table

Shellfish, white fish and cold-water classics, chosen small and often, cleaned in the kitchen, and packed the same morning they come in.

See today's catch

Today at the counter

Four things worth cooking

A short list, rewritten whenever something lands. No categories, no filters, just what we would take home ourselves.

  1. 01

    Fresh-Frozen Wild Snow Crab Legs

    Steamed just until the shells blush, with drawn butter and nothing else.

    $27.99
  2. 02

    Fresh-Frozen Atlantic Blue Mussels

    White wine, garlic, a lid, done the moment every shell opens.

    $9.50
  3. 03

    Frozen Wild-Caught Hairtail Fish Steaks

    Scored, seared skin-side down, finished with soy and ginger.

    $12.90
  4. 04

    Fresh-Frozen Live Wild Sea Clams

    A spicy broth, good bread, and the pot comes to the table.

    $14.50

The Morning Catch

A four-piece mixed catch, one from each category.
    Wild-Caught Jumbo Fresh Whole Squid — view 3
    Frozen Russian Blue Hake Fillets — view 2

    A Table Set by the Sea

    Mussels steamed open in white wine, crab cracked between two people, a fillet finished in butter. Nothing here asks for technique, only good ingredients and a little patience.

    Browse the counter

    Between the water and your kitchen

    Three small habits we do not skip

    I

    Buy small, buy often

    Short runs instead of deep freezers. When the shelf empties, we wait for the next landing rather than dig out something older.

    II

    Clean it before it is packed

    Shellfish purged, fish trimmed and pin-boned, crab and squid ready to cook. The work belongs in our kitchen, not yours.

    III

    Keep the cold unbroken

    Insulated liners, gel packs, sealed and cushioned. It leaves cold and it should reach you cold, and that is the whole promise.

    The sea does most of the work. We only try not to get in its way.

    The counter, every morning

    From Our Table to Yours

    What people tell us after the first plate

    • Hairtail Steaks

      Cut thick and even, so they took the heat the same way. Seared skin-side down and finished with soy and ginger, and the pan sauce was the best part.

      Marion D.

    • Blue Mussels

      Every shell was shut tight when they arrived, and every one opened. A pot of white wine and garlic and dinner was done before the bread came out of the oven.

      Tomas R.

    • Snow Crab Legs

      Sweet, clean meat that came away from the shell in whole pieces. We ate them with butter and lemon and nothing else, which is the way it should be.

      Ines M.

    • Sea Clams

      Purged properly, not a grain of sand in the broth. That tells you more about a supplier than any label does.

      Julien B.

      Live Fresh Atlantic Blue Mussels — view 2
      Live Fresh Atlantic Blue Mussels — view 1

      A Simple Way With Mussels

      Rinse them cold and knock off any that will not close. A finger of white wine in a heavy pot, garlic, a lid, then pull them off the heat the moment every shell has opened. Bread, cold butter, and the liquid left in the pot is the whole dish.

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