Quality Standards

1) U.S.D.C. Grade A Compliant Facility

We have voluntarily participated in the United States Department of Commerce (USDC) Grade A program since 1985 because we see great value in a uniform federal quality standard for seafood. As a Grade A Compliant facility, we are in the top 1% of seafood processors in the United States.

2) QMP and HACCP Inspection Audit and sanitation program

The Quality Management Program (QMP) and Hazard Analysis AND Critical Control Point (HACCP) Program inspection technique provides confident assurance that our seafood products are prepared under safe and sanitary conditions. In addition, our facilities are thoroughly cleaned and sanitized every night.

3) Fully Equipped on-site Microbiological and Quality Assurance Laboratories

We built our own fully capable microbiological lab in our Boston Headquarters, staffed with our resident scientist and Sensory Analyst (Quality Assurance). We test all incoming product to ensure it meets our minimum quality standards, and if it doesn’t, we send it back.

Direct Buyer

• Our firmly anchored, time-honored relationships with our seasoned fishermen allow us to source seafoood directly from them.
• Our fishing partners understand the quality we demand and supply us top-tier quality product for our customers.

First Receiver & Processor

• There is NO middleman between us and our fishermen.
• We own and operate our own facilities, giving us total control of quality.
• Every fish is given a lot number that tells us where it came from, when it was caught, when it was bought, and when it was sold. This ensures a transparent, traceable supply chain.

Direct Distributor

• We have our own fleet of trucks that deliver our seafood across New England.
• Outside of New England, our longstanding partnership with FedEx allows us to deliver anywhere in the country overnight.
• The majority of our seafood shipped via ground transport gets loaded by OUR team members onto OUR trucks driven by OUR people. This ensures strict adherence to proper fresh and frozen refrigeration temperatures — from loading through to final delivery.
• It has been said that every degree above 34° F reduces shelf life by a day, so time and proper handling is crucial to freshness.