Haddock fillet
Maine, USA · Wild caught
$18 / lb
Boneless fillet, skin off.
In the kitchen: Bake with butter and breadcrumbs, or cut into generous pieces for chowder.
Monday, November 2, 2026
TODAY’S
COUNTER.
Fish for the oven, shellfish for the pot. Every price is per pound; the origin is listed beside each catch.
The catch & a cooking note
Prices before tax · While stock lasts
Black sea bass
Rhode Island, USA · Wild caught
$14 / lb
Whole fish; priced before cleaning.
In the kitchen: Roast whole with lemon and sliced fennel. Ask us to scale and clean it first.
Rainbow trout
Idaho, USA · Farm raised
$16 / lb
Butterflied, with the skin on.
In the kitchen: Pan-fry skin side down, then finish with brown butter and parsley.
Fresh anchovies
Portugal · Wild caught
$10 / lb
Whole fish; priced before cleaning.
In the kitchen: Dust lightly with flour and pan-fry. Serve with lemon and a crisp salad.
Blue mussels
Prince Edward Island, Canada · Farm raised
$6 / lb
Live, in the shell.
In the kitchen: Steam with shallots, white wine and parsley; bring bread for the broth.
Atlantic oysters
Massachusetts, USA · Farm raised
$9 / lb
Live, in the shell; sold by shell-on weight.
In the kitchen: Roast in the shell, then finish with garlic butter. Shell size changes the count per pound.
Sea scallops
Massachusetts, USA · Wild caught
$32 / lb
Shucked meats.
In the kitchen: Pat dry and sear in a hot pan. Add lemon and butter at the end.
We weigh whole fish before cleaning or filleting, so the weight you take home will be lower. Fillet and scallop prices are for the prepared product. We confirm the final weight and total before you pay.
In season / November
Shellfish weather.
November is a good month to look for Atlantic oysters, blue mussels and fall black sea bass. Haddock and farm-raised trout round out our counter beyond the seasonal catch.
Weather, landings and harvest schedules change what arrives. We confirm substitutions with you; a request is never an automatic swap.
Your fish. Your cut.
Cleaning, scaling and filleting are included on request. Tell us whether you want the skin on, the fish left whole, or individual portions. You can ask to take the head and bones for stock.
Deliveries arrive Monday, Wednesday and Friday mornings. The counter opens at 10am on those days.
Before you order
Can I ask for a particular weight?
Yes. Give us a target weight in pounds. Whole fish and individual fillets vary; we confirm the closest available weight and total before wrapping your order.
Is cleaning an extra charge?
No. Cleaning, scaling and filleting are included. Whole fish are weighed before preparation; the final packed weight is lower.
What’s on your menu?
Include the fish, pounds and cut you want. Ask by 4pm for pickup on the next open day.