When searching for “fresh seafood” there are a few factors that EVERYONE must understand:

Round 1: When were the fish caught? 

 Generally fish are caught by a “trawl boat”, which takes time to catch a large amount before it is economical for the captain to come in, for the most part, 10,000 pounds is common, so the very first fish caught are then placed beneath all of the rest with not much ice and/or ice that over time melts.  These fish then go through days, of weather getting smashed together with also the related slime and oils fish release when dead.  What they ate is squished out!  YUCK! Then the captain has to travel how long to get to port? Add the time to “unload” the fish and other product.  How long does it then take for that fish dock to sell the fish? (Be reminded that the very first caught fish are on the bottom and are how many days old already?) When finally all sold, how long did it take to get to destination?  Did these fish first go through a federal dealer?  Generally, this is done through a “wholesaler”.  Adding this time together some fish are already as much as 2 weeks old!  So, we now have the so called “fresh factor” problem don’t we? 

Round 2:  Now the seafood markets ALL sell their particular “fresh fish” as being marketed and advertised as fresh caught, when they must sell their particular fish the purchased before, first, BEFORE they sell that fish that is already how old?  Hence why the meat is NOT white any longer, it has become yellow?  The oils from the skin and rotted gut have traveled through that meat!  YUK!  There is a good reason why they don’t sell whole fish, because then the public can tell the age of the fish much better.  Fish that are well iced should have great color and different markings!  By selling fillets, NOBODY in the general public can determine the age.

Round 3:  With the skin left on, again the “bad oils” travel through the meat, and this process is enhanced when thrown into a “showcase” stuck together and even though placed on ice, the actual showcase temperature rises EACH TIME the showcase is opened and exposed to what outside temperature?  Meat rots after 32 degrees, exponentially when exposed to outside room temperatures! Exposed fish fillets absorb odor and if one thing in the showcase is rotting every other fish will absorb that smell and taste like that too. In many showcases fish fillets and crustaceans (crabs, lobster, shrimp, etc) are all displayed together; many times even touching each other so the fish fillets will taste like what it is touching. The customer then takes that fish home to cook it?  YUCK!  Generally sold with the “skin on” and also sold with the “rib cage” attached as so the market owner can portray a “cheaper price” to the unknowledgeable general customer.   So in doing that a marketplace can be dollars cheaper when selling skin on and with the rib cage attached in order to “fool” the customer base into thinking that they are getting “a deal” at the cheaper price?  NO, here is what the customer ends up with:

AT HOME:  The customer places the fish into their refrigerator, hence makes the entire refrigerator and ALL of the contents smell like three or four week old rotten fish! EEEW!  Then when going to prep for cooking, the customer MUST remove the skin and the rib cage…so where do they throw the leftovers away?  Where ever that may be, it will be, the smell will remain with that customer how long?  YES, you heard it here first:  your so called “fresh fish” is 3 to 4 WEEKS old before you buy it!

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OUR UNIQUE PROCESS:  All of our fish are boneless skinless fillets washed with purified water two times and checked for bones twice.  OUR fish are ALL “day caught” and individually iced without the fish being smashed together.  They are caught in small quantities and are skinned, fileted, de-boned, washed, and processed without EVER touching the “bad oils” that absorb through the skin from any rotting process.  Our fish are kept consistently as close to 32 degrees as humanly possible by placing a layer of ice between each layer of fish before processing.  The fillets are transported and placed into purified ice water where even the ice itself was purified from impurities! Our fish fillets NEVER sit in what we refer to as “fish juice”… NEVER!!  Our particular process of “flash freezing” captures the freshness immediately by vacuum sealing the meat with no bad juices, so our product has been kept ice cold from the cooler all the way to our freezer even being ice water washed!  THE MEAT NEVER HAS BEEN EXPOSED TO THE ROTTING PROCESS THAT GIVES FISH THE BAD RAP OF TASTING “FISHY”.

We have thousands of customers and testimonials stating our fish being the very best they have EVER tasted.  The mere FACT that the fish are ready to cook directly from the package is a pure delight and worth the price that is requested for eliminating the smells and the horrible odors because our fish have NOTHING for you to deal with or waste!  Once the fillets are removed from the package, simply wash the package with water and there will be NO potential smells whatsoever!  We are fish fileters, so here is an example for a fish price:  Flounder on ice to the boat generally pays $5/pound.  “Yield” from a flounder when fileted without skin and bones will be around 40%.  The math for people to understand is this makes the fish price now $12/pound without touching it! We ask that people understand this as to grasp why the “processing” costs the extra amount that is required by three people handling the fish fillets.

The fileter charges for cutting the fish.  The second person “de-bones” the meat and places the fillets into the first ice water wash to transport to the third person who gives a second check for bones and also washes any possible “bad juices” away from the fillets before weighing packaging and vacuum sealing. Our process doesn’t give ANY chance for there to be anything but purified water to be in with our fillets!  “DAY CAUGHT” totally iced individually in layers, brought in each day and re-iced before being fileted and processed then “flash frozen” to keep the "SAME DAY FRESHNESS" is exactly why our product CANNOT be matched!  OUR product is the ONLY product today that can honestly be called “fresh” bar none!  Our customers “get what they pay for” by not having to deal with ANY mess and they know our product is brought in and is only one day old….not three to four weeks old!  TASTE THE DIFFERENCE!

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Our lobster are known as true “sweet water lobster.”  Our salt water tanks are filtered through tri-carbon and several layers of washable filtration media coupled with many “protein skimmers” that actually REMOVE the excretions from the lobster after they “purge” themselves from what they have fed on.  We also remove the oils from that excretion as well.  Normal tanks do not have this and the owners who serve lobster add chemicals to treat their water hence the blue coloring of their water.  Treating tanks with chemicals is a VERY bad thing and the chemicals absorb directly into the meat of the lobster. 

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Our society does NOT understand that our government environmental group has allowed the United States to import more than 95% of its seafood products from other countries because they catch them in bulk and can offer them to our country at a cheaper price.  Sold to larger companies to sell to our public at prices far below what local fishermen can make a living with, our country has caught the disease of “cheap seafood” that has eliminated now over 95% of the original fishing families!  Portraying a “turbot” as flounder on our local menus does NOT support our local fishermen!  Buying crabmeat from Asia does NOT support our local fishermen!  Add the regulatory measures coupled with inflation and cheaper overseas prices for seafood and our fishermen have become entirely extinct!

When purchasing our fish, you KNOW exactly when, where, and how much care has been taken to allow our customer base to experience true “fresh” seafood.