Fresh Maine Lobster 

Fresh Live Maine Lobster

You can't find lobsters any fresher and sweeter than this!!! They were literally swimming in the Gulf of Maine, 24 hours before you get them. Our Lobstering friends in Phippsburg, Maine do all the trapping/hauling and we load them up at the local wharf only 12-24 hours before you receive them!!! Our lobsters always have two claws and are soft/new shelled "shedders" in late Spring, Summer and early Fall. Hard/old shelled in Late Fall, Winter and early Spring. Shedders are sweeter and easier to pick, while hard shells are packed full of meat. Average Lobster weighs 1.25 Lbs. Leftovers are delicious re-steamed, eaten cold, made into lobster salad, made into bisque, scampi or cooked on the grill. With notice, we’ll even steam your lobsters in fresh Atlantic Ocean water, free of charge!!!



Quahog Clams

Quahog Clams

Quahogs are North Atlantic Hard Shelled Clams. Our friends rake your clams out of New Meadows Bay in Mid-coast Maine the day before we head back to Pennsylvania. We can pack your clams in 20 count bags. They steam up with zero sand/grit and will keep for up to 14 days in a cold cooler or fridge. Each bag contains a mix of both Littleneck and Cherrystone sized Quahog clams. Most of them are Littleneck sized though! Maine Quahogs are the sweetest, most flavorful and tender clams you'll ever eat!!

Note: Clam availability can be affected by summer algae blooms & Excessive freshwater runoff causing "red tide", but we’ll surely know if we can get them before leaving for each planned haul.

Blue Mussels

Blue MusselsWe carry wild caught Maine or Jumbo wild caught Massachusetts Blue Mussels whenever available (which are a little larger & more flavorful than the traditional farmed mussels from Canada). 

Fresh Dry Sea Scallops

Fresh Dry Sea Scallops

For anyone who wonders what a Fresh Dry Sea Scallop actually is?

When you’re at the fish counter, you’ll often see sea scallops labeled two ways—"Dry” and "Wet.” (If they’re not marked, ask.) Whenever you can, choose the Dry scallops. "Wet” scallops have been treated with a solution called STP (sodium tripolyphosphate), which helps the scallops maintain their moisture (they’re made up of about 75% water when fresh). The STP solution gives scallops a longer shelf life; they don’t dry out or lose their plump appearance. As a result, you’ll not only pay for the added water weight (and often get scallops that are less than fresh), but you’ll also have trouble browning these scallops—no matter how hot your pan or oven—because of all that excess moisture. The STP solution can also give scallops a rubbery texture and cloud the mollusk’s sweet, delicate flavor. Our Sea scallops are always "Dry Scallops"

Fresh Fish

Our fish is always fresh and never frozen. We carry various types of North Atlantic fish species that are harvested legally and sustainably. If you’re looking for a specific kind of fish, let me know. I have access to Cod, Haddock, Hake, Pollock, Cusk, Flounder, Fluke, Mahi Mahi, Bluefish, Atlantic Dab, Grey Sole, Atlantic Halibut, Atlantic Redfish, Opah, Boston Mackerel, Grouper, Red Snapper, Sea Trout, Black Seabass, smelts, Sardines, Whiting, Arctic Char Wild Alaskan Sockeye Salmon, Wild Alaskan Coho Salmon, Wild Alaskan King Salmon, Sushi Grade Swordfish, Sushi Grade Tuna, Mako & Thresher Shark and Monkfish. Availability and price is usually based on supply/demand and the season. We also carry Alaskan wild Caught Sockeye Salmon in 8oz fillet cutlets in our Freezer case as well.