Our sourced locally whenever possible. Most comes from Newport News, North and South Carolina, Virginia, Maryland, New England and Florida.

A day at least. Preferably two days. Near the holidays, the sooner the better.

Fresh is never previously frozen and thawed. Frozen is usually either flash-frozen on the boat or at the processing plant/harbor.

es. Fish, Shrimp, Scallops and Crabmeat freeze well for later usage. Other seafood should be enjoyed as fresh as possible.

Mondays, Tuesdays, Thursdays, Saturdays. Everything is kept on ice 24/7