Prepared Blackened or Grilled
And quality – so much so, that we have a state-of-the-art food safety laboratory where we test all seafood products prior to guest/consumer consumption.
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).
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. This has been part of our DNA for years and will continue with more exacting standards as the brand continues to grow and prosper.