The best wholesale fish program in New England.
A small house in Rhode Island, buying local and imported fish for chefs. Every day we look at what is landing in New England and what is coming in from Japan, New Zealand and Australia, and we buy only the best of it.
Get The Weekly CatchOur price sheet, once a week.
How we buy
We buy what is best, every day
Being small means we never have to fill a container or move a contract. Each day we look at what is landing here and what is coming in from abroad, and we buy only the fish that are at their best that day.
If something is not right, we do not carry it. What reaches your kitchen is the best fish available that week, days after it left the water.
The catch
Local and imported. The list follows whatever is best that week; The Weekly Catch has what is in now.
Landed here
New England Catch
Day boats out of Sandwich, Massachusetts and off the Rhode Island shore. We take the best of what they land.
Fluke · Tautog · Black Sea Bass · Striped Bass · Monkfish
Plus anything else landing in New England — ask and we will source it.
Flown in
Distant Fisheries
Japan, New Zealand and Australia, alongside a few American producers. The same rule: only the best of the day.
Tuna & Mackerel
Southern Bluefin · Pacific Bluefin · Bonito · Pacific Blue Mackerel · English Blue Mackerel
New Zealand, Australia
Yellowtail & Jacks
Hamachi · Kanpachi · Hiramasa · Shima Aji
Japan, New Zealand
Sea Bream & Snapper
Madai · Tai Snapper
Japan, New Zealand
Whitefish
Hapuka · Bluenose · John Dory · True Alfonsino · Greenbone · Hirame
New Zealand, Japan
Barramundi
Opal Barramundi
Australia
Salmon & Trout
Ora King Salmon · Virginia Rainbow Trout
New Zealand, United States
Omakase boxes
Mixed boxes from Japan and New Zealand
Whole fish, several species to a box, picked for quality on the day it ships. Fish that rarely show up here in volume.
Japan
Japan Omakase
- Whole fish
- Mixed species
- 22 lb boxes
New Zealand
New Zealand Ikejime
- Whole fish
- Mixed species
- 22 lb boxes
The omakase species
What can land in a Japan box, with notes on how to use each one. Availability follows the season.
Red Sea Bream / Madai
Pagrus major
The “red snapper.” Lean, with a beautiful bloodline, elegant sweetness and great texture. A celebratory fish across Asia for its red color, and extremely versatile.
Sashimi / Steamed / Marinated / Boiled
Alfonsino / Kinmedai
Beryx splendens
The true alfonsino. Fatty, flavorful and beautiful, with balanced umami. Great dashi from every part of the fish.
Sashimi / Boiled
Japanese Bluefish / Kuromutsu
Scombrops gilberti
A sister fish to nodoguro (blackthroat seaperch). Generally very fatty, especially in winter, with a well-balanced fat and umami.
Sashimi / Simmered / Grilled / Steamed
Japanese Seabass / Suzuki
Lateolabrax japonicus
Top-class sea bass. Excellent as sashimi and very fluffy when cooked. The aroma of a slow-cooked suzuki is phenomenal.
Sashimi / Ceviche / Grilled / Marinated & BakedPeak Sep–Dec
Seaperch / Hirasuzuki
Lateolabrax latus
Very translucent meat and a beautiful bloodline. Lean like a snapper, with sweetness, umami and crunch. Very versatile.
Sashimi / Seared / Confit / Blackened SashimiPeak Dec–Apr
Japanese Spanish Mackerel / Sawara
Scomberomorus niphonius
Soft skin that sears beautifully, with good umami just beneath it. Very tender: more fat toward the collar, more flavor toward the tail.
Sashimi / Carpaccio / Grilled / TeriyakiPeak Nov–May
Goldlined Seabream / Hedai
Rhabdosargus sarba
Not as dark or full-flavored as dorade, at a reasonable cost. Great as sashimi, carpaccio, steamed or grilled. Very versatile.
Sashimi / Carpaccio / Grilled / Steamed
Spotted Grunt / Koshoudai
Plectorhynchus cinctus
A very beautiful fish for sashimi. Firm, with enough fat to carry umami. Well balanced in flavor and texture.
Sashimi / Seared / Grilled / Pan Fried
Scarbreast Tuskfish / Ira
Choerodon azurio
Similar to a grouper and very good steamed. Elegant and almost sweet as sashimi.
Sashimi / Seared / Steamed / Baked
Black Seabream / Kurodai
Acanthopagrus schlegelii
Beautiful red-and-white color for sashimi. The skin is thin, so a quick blanch adds umami and texture; on larger fish, a quick scorch.
Sashimi / Ceviche / Grilled / Marinated & Baked
Spottedtail Morwong / Takanohadai
Goniistius zonatus
Top class in texture, with a stronger aroma. Yuzu, lime, searing or grilling tame it and let the texture and umami shine.
Sashimi / Sauteed / Grilled / Seared
Painted Sweetlips / Korodai
Diagramma pictum
Translucent meat. Searing the skin adds fragrance. Light and elegant, and plays well across cuisines.
Sashimi / Ceviche / Seared / Sauteed
Banded Grouper / Aohata
Epinephelus awoara
Strong muscle fibers. Best sliced very thin for sashimi, or fully cooked.
Sashimi / Hot Pot / Grilled / Steamed
Barred Knifejaw / Ishidai
Oplegnathus fasciatus
A larger fish with fat under the skin and through the meat, which gives it a nice sweetness and umami.
Sashimi / Carpaccio / Grilled / ConfitPeak Jun–Oct
Spotted Knifejaw / Ishigakidai
Oplegnathus punctatus
Taste the difference between the back and belly loins. Slice thin. Elegant sweetness, with a great balance of flavor and crunch.
Sashimi / CarpaccioPeak Jun–Oct
Striped Pigfish / Isaki
Parapristipoma trilineatum
Strong muscle fibers. Best sliced very thin for sashimi, or fully cooked.
Sashimi / Isaki Skin Salad / Boiled / SteamedPeak May–Sep
Schlegel’s Red Bass / Akaisaki
Caprodon schlegelii
Great white meat with a lot of umami in the skin, so seared sashimi, grilled or butter-sauteed is the way.
Sashimi / Seared / Sauteed / Steamed
White-Spotted Parrotfish / Budai
Calotomus japonicus
Sashimi is especially good in winter but fine year round. Try it cured in kombu. In Japan the head goes into soups and stews.
Sashimi / Tempura / Ceviche / Seared
Bluefin Sea Robin / Houbou
Chelidonichthys spinosus
A large head means low sashimi yield, but lots of umami and great texture. The bones make excellent dashi for hot pot and soups.
Sashimi / Tempura / Ceviche / Seared
Unicorn Leatherjacket / Usubahagi
Aluterus monoceros
The liver is what makes this fish. The meat is very lean, so cook the liver and serve it with the sashimi or tataki.
Sashimi / Tataki / Boiled / Steamed
Golden Threadfin Bream / Itoyoridai
Nemipterus virgatus
Very moist, and fluffs when heated. Great as blanched sashimi and excellent cooked, with lots of umami and fragrance.
Sashimi / Seared / Baked / Steamed
Rockfish / Akoudai
Sebastes matsubarai
Keep the skin on and blanch or lightly torch for sashimi; the sweetness sits between skin and meat. The head makes rich dashi.
Sashimi / Steamed / Miso Soup / Yaki
Scorpionfish / Izukasago
Scorpaena izensis
Mind the spines. Makes great dashi for shabu-shabu and stews. Blanch the liver and stomach to serve with the sashimi.
Sashimi / Fried Whole / Boiled / Seared
Adjutant / Fuefukidai
Lethrinus haematopterus
The skin is a little tough, so sear rather than blanch. Meat and skin are very sweet, with a long, balanced finish.
Sashimi / Boiled
Brown Rockfish / Kuromebaru
Sebastes ventricosus
Usually steamed or stewed. Larger fish make elegant sashimi and don’t toughen on the grill. Small ones fry whole, bones and all.
Sashimi / Steamed / Fried
Skewband Grunt / Higesoridai
Hapalogenys nigripinnis
Tough skin, so skin it for sashimi. Great dashi from the head and bones, and stays tender when cooked.
Sashimi / Boiled / Bone Soup / Pan Fried
Price sheets
The Weekly Catch
Our price sheet, in your inbox once a week: what is landing, what is coming in from abroad, and what it costs. Prices move with landings and exchange rates, so this is the fastest way to see them.
Open an account
Tell us what you run and we will send the current list. If you need a species or a format that is not here, ask — we source well beyond what this page shows. Prices move with landings and exchange rates.
Price sheets
The Weekly Catch
What is landing, what is coming in from abroad, and what it costs. Once a week, straight to your inbox.