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We understand you might have questions about seafood. Don’t see an answer to your question? Contact us!

Where are you located and what are your hours?

We are located at 1365 Fall River Ave in Seekonk, MA. Please head over to the grey retail trailer in the parking lot during our renovation. Our hours of operation are Monday-Saturday 9AM-6PM. We are closed Sundays.

I just purchased some beautiful fish and seafood from you. Any suggestions on how to cook it?

Yes! We have a whole collection of recipes here.

You website calls you a "one stop shop". What else do you sell?

We offer milk, cheese, salami, spices & seasonings, beverages and our signature deli items.

I can't get to Seekonk right now. Do you offer your seafood anywhere else?

At this time we are offering a limited selection available for home delivery via our friends at Seymour Foods. You can find them here.

How do I place an order?

We make it as easy as possible. You can call us at 508.336.6800 – just make sure you speak to one of our team members as we do not accept orders left via voicemail or email. You can also come on down to our store and see us there!

How much fish/shellfish should I get?

Great question! We recommend 6-8oz of uncooked fish per person. For shellfish, we recommend 2lbs of shell on shellfish per person for an entreé. Our staff is available to answer any questions you may have regarding portion size.

When do you get the fish and seafood?

We are lucky enough to receive fresh fish and seafood on a daily basis from our wholesale facility in Warren, RI.

What are Codfish worms?

Codfish worms are the common term for Lernaeocera branchialis. These are a type of parasite that lives in wild groundfish such as Cod, Monkfish and other similar species.

If you come across cod worms do not be alarmed. These worms do not pose a health risk as long as the fish is cooked properly. We recommend cooking the fish to an internal temperature of 145°.

During processing, we make our best attempts to remove any pathogens by using candling tables and several other points of inspection.

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