From the Fulton stalls to Hunts Point
Down East Seafood traces its buying relationships back to the stalls of the original Fulton Fish Market in Lower Manhattan, where the founders learned to grade lobster and pick shellfish by hand before the market's move. When the trade relocated to the Hunts Point Food Distribution Center in the Bronx, we moved with it — keeping the same boat relationships while gaining a modern cold-chain facility built for restaurant-scale volume.
Today, the business supplies restaurants, hotels, caterers and markets across New York City, Westchester, New Jersey and Connecticut, but the buying philosophy hasn't changed: grade by hand, ship the same day, and answer the phone when a chef calls at 6 AM short a case of littlenecks.
Who we serve
Our accounts range from single-location raw bars to multi-unit hotel restaurant groups. What they share is a need for a supplier who treats a Tuesday delivery with the same care as a holiday-weekend order.
- Independent restaurants and chef-owned kitchens
- Hotel and banquet food-and-beverage programs
- Seafood markets and specialty grocers
- Catering companies and event kitchens
How we buy
We maintain standing relationships with day boats from Montauk to the Gulf of Maine, Chesapeake crab houses, and certified shellfish growers on Long Island Sound. Every lot is logged on arrival, graded, and iced within our temperature-controlled dock before it's staged for your route.