When we started our business in 1992, we promised ourselves that we would never compromise our Maine standards. Today, we’re proud to say that hasn’t changed a bit. Quality starts with buying the best fish on earth. That’s why we use line-caught fillets that are frozen at sea and taste fresher than fresh. It’s why we’ll travel the world to find the very best scallops. It’s why we partner with local Maine fishermen to get the very best wild Maine mussels from the very best beds. Times might change, but our standards won’t.

SeafoodYouCanTrust_Seal

RESPONSIBILITY. IT COMES WITH THE TERRITORY.


Here in Maine, we believe anything worth doing is worth doing right. That’s why every aspect of our Maine-owned business starts with responsibility to our product, to our customer, and to each other.

OUR CATCH.

OUR CATCH.

Each and every one of our products is sustainably harvested. Period. We meet the Marine Stewardship Council’s (MSC) chain of custody standard. We’re a founding member of the Gulf of Maine Responsibly Harvested program , and we care about where our fish comes from and how it was caught.

OUR OPERATIONS.

OUR OPERATIONS.

Back in 2014, we developed our recyclable EcoBox, which allowed us to eliminate nearly all of our Styrofoam packaging. And best of all, it’s wax free which makes it fully recyclable.  But operating responsibly is about more than our EcoBox. For example, we operate a zero-fish-waste facility – all of our byproducts are recycled for future organic usage. And when we go home at night, we always remember to turn out the lights.

OUR PEOPLE.

OUR PEOPLE.

We can start with the best fish and the fanciest facility on the pier (which we’re pretty sure we have), but that wouldn’t matter without our world-class team. Like our seafood, we’ve handpicked over 80 of the best, from right here in Maine. We have followed a simple rule: the happier the people, the better the product.

QUALITY ONLY MATTERS IF YOU ARE CONSISTENT.


That’s where our production team comes in. Everything that leaves our facility is hand finished. That means that fillets are hand trimmed, the scallops are hand graded, and the mussels are hand sorted. It’s not the cheapest way to do it, but it sure is the best.

OUR STATE-OF-THE-ART FACILITY.


We’ve also invested in state-of-the-art equipment over the years to give you the best fish we can, while helping us to stay efficient. This includes things like a computer-controlled fillet machine, an ozone system to keep our plant clean, and a water chiller to make sure all of the water flowing through our facility is ice cold.

By keeping our plant cold and using ozone to kill bacteria, we offer our customers something they can never get enough of: shelf life. Sure, you can get longer shelf life by using preservatives and chemicals. But we do it the old-fashioned way and the only way we know how: keep the fish cold and the plant clean.

But don’t take our word for it. Ask the Safety Quality Food (SQF) Institute how we became the first and only fillet, scallop, and mussel  processor in the state to earn its certification. Or better yet, come visit our plant and take a deep breath – all you’ll smell is crisp, fresh air.