Seafood sourcing & kitchen notes
Buying guides, storage practices and industry notes for NYC restaurant buyers, written from our dock at Hunts Point.
How to Choose a Reliable Wholesale Seafood Supplier in NYC
What NYC restaurant buyers should check before switching wholesale seafood suppliers, from cold-chain practices to delivery reliability.
Guide to Maine Lobster: Sourcing, Sizing & Storage for Restaurants
A restaurant buyer's guide to Maine lobster grading, hard-shell versus soft-shell, and proper holding before service.
Fresh vs. Frozen Seafood: What NYC Chefs Need to Know
When fresh seafood makes sense for a menu and when frozen product delivers better consistency and cost control.
Understanding Fulton Fish Market and Hunts Point Seafood Distribution
How New York's seafood distribution moved from the historic Fulton Fish Market to the modern Hunts Point Food Distribution Center.
Seasonal Seafood Calendar for New York Restaurants
A month-by-month look at what's in season for Northeast seafood, to help NYC menus plan around peak quality and pricing.
How to Properly Store and Handle Fresh Shellfish
Storage temperatures, shelf life and handling practices for clams, oysters, mussels and crab once they reach your kitchen.
Top Seafood Trends for NYC Restaurant Menus in 2026
What NYC chefs are ordering more of this year, from whole-fish presentation to regional shellfish spotlighting.
Wholesale Crab Buying Guide: Blue Crab, Snow Crab & Dungeness
Comparing blue crab, snow crab, Jonah crab and Dungeness for wholesale buyers, including meat yield and best uses.
Sustainable Seafood Sourcing: What Restaurants Should Ask Suppliers
Questions restaurant buyers can ask their seafood wholesaler to evaluate sustainability and traceability practices.
Navigating Seafood Delivery Logistics in Westchester & Connecticut
What restaurant buyers outside the five boroughs should know about wholesale seafood delivery scheduling and cutoffs.
Cost Management Tips for Restaurant Seafood Procurement
Practical ways NYC restaurant buyers can manage food cost on seafood without sacrificing quality or menu consistency.
Clam Varieties Explained: Littlenecks, Cherrystones & More
A buyer's guide to the East Coast clam sizes and species most common on NYC wholesale seafood order sheets.
HACCP and Food Safety Standards for Seafood Distributors
An overview of HACCP requirements for seafood distributors and what restaurant buyers should expect from a compliant supplier.
Building a Reliable Relationship with Your Seafood Wholesaler
How restaurant buyers can build a supplier relationship that pays off in better pricing, priority service and fewer surprises.
New Jersey Restaurant Guide to Fresh Seafood Delivery
What New Jersey restaurant buyers should know about wholesale seafood delivery from NYC-based distributors.
Behind the Scenes: A Day in NYC's Seafood Supply Chain
A look at how seafood moves from boat to Hunts Point to a restaurant's walk-in cooler within about 24 hours.
Have a sourcing question we haven't covered?
Our sales desk can talk through grading, seasonality and pricing for any item on your menu.