Humble Beginnings

All of our seafood comes from local waters. We source from a fourth-generation family business, which has been roping in the catch since 1906 right here in Boston.

Explore Our Partners

Hover or touch the location pins on the map to learn more about where the freshest seafood on the East Coast comes from.

Block Island, RI

Beneath sailboat-swept sea sits one of our most beloved locations for catching east Atlantic swordfish – mild in flavor, yet nourishing for the body and soul.

George's Bank, MA

Amidst these shallow, sunlight-bathed waters resides the healthiest lemon sole, uniquely hearty in texture and flavor as a result of the region’s strong current swells.

Long Island Sound, NY

Our wild Blue Point oysters are sourced from Long Island’s Great South Bay and savored for their robust, briny flavor.

Louisiana

From the heart of the south, our catfish is raised true to its roots for an authentic flavor.

New Bedford, MA

Despite being nicknamed "The Whaling City," this part of New England is where we dive for giant sea scallops affixed to the ocean bed.

Maine

Even though seasonality makes it tough to source, we only accept true hard shell lobster from the heart of New England for its superior texture, delicate flavor and overall quality.

Martha's Vineyard, MA

Nestled on the south shore of the island lies Katama Bay, a haven for our oysters naturally scrubbed clean by the saltwater currents.

Point Judith, RI

This treasure trove for marine life gifts us seafood jewels such as littleneck clams, squid and tender crab.

Wellfleet, MA

We hand pick a variety of shellfish halfway between the tip and elbow of Cape Cod, all by using a shell stock tagging system that allows us to fervently evaluate every clam, oyster and scallop.

Maine

Even though seasonality makes it tough to source, we only accept true hard shell lobster from the heart of New England for its superior texture, delicate flavor and overall quality.

Making The Cut

We hand-select seafood that has only been out of the water for a day or two at most. While most fish restaurants purchase fish that’s more than four days old, we believe the freshest catch makes all the difference, both in quality and flavor.

George's Bank, MA

Amidst these shallow, sunlight-bathed waters resides the healthiest lemon sole, uniquely hearty in texture and flavor as a result of the region’s strong current swells.

seagull left seagull right

Attention To Taste

Fish of the same species can taste incredibly different based on where they’re harvested. That’s why we work with vendors who pay attention to a fish’s upbringing, so you sample the best of the sea.

Wellfleet, MA

We hand pick a variety of shellfish halfway between the tip and elbow of Cape Cod, all by using a shell stock tagging system that allows us to fervently evaluate every clam, oyster and scallop.

All Natural, All The Time

We enforce meticulous handling processes, both in our kitchen and before seafood reaches our door. We turn away anything that has been preserved with brines or phosphates.

New Bedford, MA

Despite being nicknamed "The Whaling City," this part of New England is where we dive for giant sea scallops affixed to the ocean bed.

Rigorous Process

We’ve perfected an age-old process for serving the best seafood. We only purchase what we expect to cook, so our inventory is low and offerings are fresh. What’s more, we also cut and filet all of our fish in-house. It’s a difficult task, but one we think is crucial to serving the finest food.

Atlantic Fish takes an educated eye to all its seafood, using the following credentials:

  • Fish must look vibrant and alive
  • Should be bright in color
  • Should be firm, not spongy in texture
  • Hold a solid shape

Point Judith, RI

This treasure trove for marine life gifts us seafood jewels such as littleneck clams, squid and tender crab.

An Educated Eye

Unlike most restaurants, we take a keen approach to identifying authentic product. We only work with high-integrity vendors that don’t deal in manipulated or mislabeled seafood. That means you get the freshest, high quality seafood almost direct from the ocean to your plate.

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