Welcome to
Prime Seafood
"Sustainable Seafood for our Best Restaurants"
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Prime Seafood is a 6 year old wholesale distributor providing top quality fish and shellfish, only from sustainable fisheries, to chefs of many of the most discriminating restaurants in the nation's capital area (see list below). Generally, we buy directly from fishermen and fly it in overnight, assuring our customers that it's not only the best but also the freshest available anywhere. We seek out and support only those fisheries that are sustainably managed and whose populations are healthy as well as seafood items we know to be free of dangerous contaminants. We provide routine, year-round deliveries, generally of whole fish and shellfish, all harvested in peak condition from Alaska, Washington, British Columbia (Canada), Maine, Massachusetts, Rhode Island, Maryland, Virginia, North and South Carolina, Georgia, Hawaii, the Philippines and Australia. Our primary items are listed below and described in detail on subsequent pages (links near the bottom of this page).
OUR PRODUCTS (click for a picture): Halibut (Mar 15 thru Nov 10) King Salmon (Apr thru Oct) "Ivory" King Salmon (Apr thru Sept) Sockeye Salmon (Jun thru Aug) Sablefish or Blackcod (Mar 10 thru Nov 10) Lingcod (Mar thru Nov) Wreckfish (mid-Apr thru Dec) Striped Bass or "Rockfish" (mid-Nov thru Mar) Red Grouper (mid-Apr thru Dec) Yellowfin Tuna (year-round) Swordfish (year-round) White Sturgeon (cultured year-round) Spot Prawns (May thru July) Tanner Crab (frozen, year-round) King Crab Tails or "Medallions" (frozen, year-round) Blue Crab (Apr thru October) White Shrimp (mid-April thru Dec) Littleneck and Middleneck Clams Rappahannock River Oysters (Sept thru Apr) West Coast Oysters (year-round) Manila Clams (year-round)
OUR CUSTOMERS (click for their website) Our products have been or are being served at more than 70 well known restaurants including many of the "Washingtonian's Top 100." Marcel's Galileo Cashion's Bourbon Steak Plume 2941 Blue Duck Tavern Jockey Club Nora CityZen Sou'Wester Occidental Willard Hook Ritz-Carlton - Fyve Plume Corduroy Zaytinya Proof Poste D'Acqua Beck's Johnny's Half Shell TenPenh Oval Room Firefly Urbana Eola Pesce Kaz Sushi Bistro Masa 14 Ris Circle Bistro Vermilion Eventide Tallula Liberty Tavern Lyon Hall Dino Evening Star Cafe Assaggi Assaggi Osteria Redwood Black's BlackSalt Cesco Monte Carlo Comus Inn Saint-Ex Mendocino and in the following private clubs: Chevy Chase Club National Press Club Members Club at Four Streams Metropolitan Club OUR SOURCES Many believe wild Pacific salmon, halibut and sablefish (blackcod) are among the most delicious fish in the world. They are certainly the most nutritious and healthy. Our primary supplier of king salmon, ivory king salmon, coho salmon, halibut, sablefish and lingcod is the Seafood Producers Cooperative. With 500 members, it is the largest and oldest fishermen's cooperative in North America, and it is recognized as the industry leader in establishing standards for quality. For details on our primary products, see the links to additional pages below. |
(Salmon steaks and fillets - image courtesy Alaska Seafood Marketing Institute)
Additional Pages
Crabs, Shrimp, Scallops, Oysters and Clams
Why Buy From Us? - 10 Good Reasons
Health Benefits of our Products
What Seafood Should Not be Served?
"Farm-Raised" Salmon = "Farmed and Dangerous"
Sailfish Jim
Prime Seafood's owner is a marine biologist with over 35 years of experience including 30 years as a federal government official involved in marine fisheries conservation and management, nationwide and internationally. If you are a serious fisherman, see his website devoted to Big Marine Fish. |
Only from Sustainably Managed Fisheries
As conservationists, Prime Seafood will supply seafood only from sustainably managed, robust populations. Unlike our competition, we do not trade in seafood being driven to extinction (such as "Chilean seabass," Atlantic halibut, orange roughy, marlin, bluefin tuna and mako sharks) or which contains unsafe levels of contaminants ("farm-raised" salmon and imported shrimp). Did you know that just one meal a month of the cheap, "farm-raised" salmon that is sold in many Washington area supermarkets and restaurants (often misleadingly labeled "organic") poses an "unacceptably high risk" of causing cancer? This is the primary conclusion of recent scientific studies. (For the details, see our "Farmed and Dangerous" section.) If you want to help make a difference, let chefs and market managers know why you want wild not "farm-raised" salmon. If you want to know which common seafood items to select in a restaurant or at the market and which to avoid (because their populations are too low or because they are dangerous to eat), you can find out by visiting the Environmental Defense website and by using the Seafood Guide developed by the Blue Ocean Institute, both of whose assessments we endorse.
Jim Chambers, Owner
Prime Seafood, LLC
9814 Kensington Parkway, Kensington, MD 20895
(Office) 301-949-7778 (Fax) 301-949-3003 (Mobile) 202-330-9121
Updated 7/5/10
