Quality & Freshness

 

Because we started as a fresh fish market, we’ve operated with an unparalleled commitment to freshness, quality and food safety since the very beginning.  Back in the 1980s, we opened a centralized plant with a laboratory and Quality Assurance technician.  And then when we outgrew that space, we built a state-of-the-art facility on the Boston Waterfront in 2003 where we could further elevate and showcase our standards.  Here’s some of what we do: 

Quality Control Center - Lab

We have a microbiology lab where we perform a boatload of quality and food safety tests, such as: 
  • We quarantine all ready-to-eat shellfish for 48 hours until samples indicate their safety.
  • We measure mercury levels in tuna and swordfish to ensure purity.
  • We test tuna, swordfish, bluefish and mahi-mahi for histamines to confirm safety.

Quality Control Center - Plant

The plant is kept under 40 degrees to ensure that product remains in pristine condition throughout filleting, portioning and handling. 
  • Our manufacturing plant is a BRC Certified facility, which is a internationally recognized Global Food Safety Initiative (GFSI) Certification for food manufacturing.
  • Our GFSI rating is AA, which is the highest designation for an announced audit. 
  • We operate under strict GMP guidelines to ensure safety of our products.
  • All managers are seafood HAACP certified, beyond standard manufacturing requirements.
  • All managers are certified internal auditors, beyond standard manufacturing requirements.
  • Most of our fish cutters have over 20 years of experience, so each fillet is handled with great care.
  • We do thorough and intense environmental testing to confirm proper sanitation in excess of regulations. 
  • We perform allergen testing on equipment to ensure there’s no cross-contact.
  • We make our own ice and we independently test both our water supply and the ice itself for purity.

Delivery/Truck Fleet

And then once our seafood is tested, filleted and portioned under constant refrigeration, we use our own fleet of refrigerated trucks to deliver our seafood from our plant to our restaurants.
  • We track the temperature of the product all along the route to ensure safety.