Quality Control Center

We are "fanatics for freshness"® and quality - so much so, that we built our own state-of-the-art fish processing plant and food safety laboratory.  But most fish don’t even make the cut into the Quality Control Center.  Our search for the best begins every morning on the docks.

We look for cold-water fish that is either “top of catch” (hauled onboard just before landing) or caught from day boat operators (fisherman who go to sea for just a single pass before returning to shore).

After finding only the freshest fish, we then test it to make sure it’s up to our quality standards.  Our industry-leading laboratory runs a boatload of scientific tests, but two are particularly noteworthy: we quarantine all shellfish for 24 hours until samples indicate their safety and we measure the parts per million of mercury in the flesh of every tuna and swordfish to ensure purity. 

We impose the very highest standards for quality, sanitation and safety at every step – from purchase, to processing, to shipping and finally to preparation in our restaurants.  And we’ve been doing this for years.  Back in the 1990s, the FDA partnered with us in establishing the seafood inspection program known as Hazard Analysis Critical Control Point (HACCP). 

Our controls in place at our Quality Control Center enable us to follow our fish from pier to plate.  In other words, we can trace the fish you ordered back to the waters in which it was caught.