Local boats. Distant fisheries. One standard.
Local New England catch and specialty imports from Japan, New Zealand and Australia, alongside American producers from coast to coast. Whole fish, fillets, loins and frozen product — handled properly at source, in your kitchen days after it leaves the water.
Standards
How we choose what we carry
We deal in one thing: fish worth carrying, from a small number of fisheries, farms and producers that take handling seriously. Not commodity boxes. Not whatever filled the container that week.
Close to home that means day boats rather than trip boats — fish bled and iced on deck within minutes, landed the same day it is caught, and in your kitchen before a long-haul vessel would have finished its trip.
Further out it means producers who bleed, chill and pack to the same standard before the fish ever leaves the dock. We buy on how a fish was handled in its first hour, because nothing downstream can undo that.
The rest is time. Our fish reaches the kitchen within days of leaving the water.
- FormatsWhole, filleted, portioned or frozen, depending on the species and what your kitchen needs. Ask and we will source it.
- Cold chainFlown in and moved through fast, under temperature control end to end.
- Handled at sourceBled, chilled and packed properly in the first hour, by the people who landed it.
- Named programsOra King, Haku, Opal Barramundi, Smoke In Chimneys. Programs a chef can name on a menu and a guest can look up.
Catalog
What we carry regularly, by category. Formats, grades and current availability come with the weekly list.
Landed here
New England Catch
Day boats out of Sandwich, Massachusetts and the waters off Rhode Island. We buy local the same way we buy from Japan — by who handles the fish properly on deck, not by what is cheapest at the dock.
Fluke · Tautog · Black Sea Bass · Striped Bass · Monkfish
Plus anything else landing in New England — ask and we will source it.
Tuna & Mackerel
Southern Bluefin · Pacific Bluefin · Bonito · Pacific Blue Mackerel · English Blue Mackerel
New Zealand, Australia
Yellowtail & Jacks
Hamachi · Kanpachi · Hiramasa · Shima Aji
Japan, New Zealand
Sea Bream & Snapper
Madai · Tai Snapper
Japan, New Zealand
Whitefish
Hapuka · Bluenose · John Dory · True Alfonsino · Greenbone · Hirame
New Zealand, Japan
Barramundi
Opal Barramundi
Australia
Salmon & Trout
Ora King Salmon · Virginia Rainbow Trout
New Zealand, United States
Sourcing
We are a small house in Rhode Island, and that is the point. We buy from five regions and apply one test to all of them: who handles the fish properly on the water. Origin tells a chef where something is from. Handling tells them what it will be like on the board.
New England
The cold water our own customers cook beside. Fluke, tautog, black sea bass, striped bass and monkfish off day boats landing in Sandwich, Massachusetts and along the Rhode Island shore, with more as the seasons turn. A local boat earns its place on the list exactly the way a boat in Japan does — by how it handles what it lands.
New Zealand
Cold, deep, tightly managed water, and one of the more disciplined quota systems in the world. Tai Snapper, Hapuka, Alfonsino, John Dory, Ora King and farmed Hiramasa all come off this coast — the largest single share of what we carry.
Japan
Hamachi, Kanpachi, Shima Aji, Madai, Hirame and wild Hiramasa, bought in small volumes, flown, and moved through fast.
Australia
Opal Barramundi out of clean closed systems, sashimi-grade Pacific Blue Mackerel, and sashimi-grade Bonito. Fish that are difficult to get right anywhere closer to home.
United States
Producers we know by operation rather than by catalogue — like Smoke In Chimneys in New Castle, Virginia, whose rainbow trout comes with no case minimum because the farm is small enough to send exactly what we ask for.
Open an account
Tell us what you run and we will send the current list. If you need a species or a format that is not here, ask — we source well beyond what this page shows. Prices move with landings and exchange rates.