SCHOOL OF FISH >

How Does Seafood Get to My Plate?

The seafood business is extremely dynamic and somewhat different from just about every part of the food industry. That’s because sourcing – or going out and finding – our products is an extremely difficult task. Start with the fact that fresh seafood is highly perishable so after it’s caught or harvested,  what’s here today will probably be gone tomorrow. Then figure in that most fishermen, seafood dealers, and importers are small, “mom and pop-type” businesses scattered around the country. Finally, throw in unpredictable weather, constantly changing regulations, and the sheer difficulty of getting products from there to here – well, just getting fish into our facilities is a job unto itself – but, it helps shape the unique character of fishmongers and the fishmongering business that we embrace.

In general, The Lobster Place purchases seafood from dealers and importers throughout the United States and Canada. Those vendors are the direct link with the fishermen and fish farmers who bring the ocean’s bounty ashore. Most of our products (including live lobster) arrive at our facility in the Bronx via refrigerated truck, though occasionally we will use air freight to source products harvested on the West Coast, Alaska, and Hawaii. Each night starting at around 10PM our team of highly experienced fish buyers, butchers, and receivers culls through shipments of thousands of pounds of lobster, finfish, shellfish, and frozen products to assure quality and freshness. By 6am, they’ve filleted, packed, and labeled about 200 orders to be delivered to the best restaurants, hotels, and caterers in the city – not to mention our retail store in lower Manhattan.