"Sustainable Seafood for Washington DC's Best Restaurants"
Prime Seafood is an 9 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 so we know where it came from and how it was caught. We 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 Mondays thru Saturdays, generally of whole fresh fish and shellfish, all harvested in peak condition from Alaska, Washington, California, New England, the US East Coast, Florida and the Gulf of Mexico. 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)
Coho Salmon (Jul thru Oct)
Ora King Salmon (farmed in New Zealand, available year-round)
Atlantic Salmon (farmed in Faroe Islands, available year-round)
Lingcod (Mar thru Nov)
Yelloweye Rockfish (Mar thru Nov)
Wreckfish (April thru Dec)
Black Grouper (year-round)
Red Snapper (year-round)
Hog Snapper (year-round)
Yellowtail Snapper (year-round)
Turbot (farmed in Chile, available year-round)
Fluke (Summer Flounder) (year-round)
Mahi Mahi (year-round)
Yellowfin (Ahi) Tuna (year-round)
White Sturgeon (cultured year-round)
Black Seabass (year-round)
John Dory (year-round)
Golden Tilefish (year-round)
White Seabass (summer)
Dorade or Orata (year-round)
Spanish Mackerel (year-round)
Sardines (imported from Spain year-round)
Anchovies (imported from Italy year-round)
Maine Lobster (year-round)
Spiny Lobsters (year-round)
Blue Crab (Apr thru October)
Spot Prawns (May thru July)
Giant Freshwater Shrimp (year-round)
Royal Red Shrimp (year-round)
White and Brown Shrimp (year-round)
Baby Octopus (year-round)
Sea Urchins (year-round)
Sea Scallops (year-round)
Bay Scallops (year-round)
West and East Coast Oysters (20+ kinds) (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."
Range Capella Fiola Tosca Marcel's Galileo Cashion's Citronelle Bourbon Steak 2941 Blue Duck Tavern Nora CityZen Sou'Wester Occidental Willard PJ Clarke's Hook Daikaya Rasika Rasika West End Cafe Milano Prime Rib Ritz-Carlton - Westend Bistro by Eric Ripert Ritz-Carlton - Fyve Plume Corduroy Zaytinya Proof Estadio Poste Cafe Atlantico Equinox Bistrot du Coin 701 D'Acqua Zengo PS7 Beck's Johnny's Half Shell Boundary Road TenPenh Oval Room Bombay Club Firefly Urbana Eola Mintwood Boqueria Tuscana West Piccolo Pesce Kaz Sushi Bistro Masa 14 Ris Circle Bistro Notti Bianche 1789 Vermilion Eventide Tallula Lyon Hall Dino Ripple Ardeo Al Dente Evening Star Cafe Morrison House Jackson 20 Columbia Firehouse Rustico Al Dente Assaggi Assaggi Osteria Bistro Vivant Redwood Newton's Table Saint Ex Bar Pilar Big Bear Cafe Mio Il Pizzico Black's BlackSalt Cesco Monte Carlo The Organic Butcher of McLean Black Olive (Baltimore) Prime Rib (Baltimore) Comus Inn Cork Birch and Barley Policy Mendocino Dean & Deluca Market
and in the following private clubs:
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, yelloweye rockfish 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)
King, Ivory King and Coho Salmon
Striped Bass or "Rockfish"
Why Buy From Us? - 10 Good Reasons
Health Benefits of our Products
What Seafood Should Not be Served?
"Farm-Raised" Salmon = "Farmed and Dangerous"
Jim Chambers Joe Boncore
Prime Seafood's founder, Jim Chambers, 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.
Joe Boncore is a former Executive Chef who has worked in a number of Washington DC fine dining restaurants as well as restaurants in California and Las Vegas. His alma mater is Jacksonville University (business degree) where he was on a basketball scholarship and he went on to play basketball professionally in Europe (Joe also speaks fluent Italian and Spanish). He is a former US Army paratrooper and a former professional boxer while attending culinary school in San Francisco.
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 (most "farm-raised" salmon and shrimp imported from Asia). 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.
Prime Seafood, LLC
9814 Kensington Parkway, Kensington, MD 20895
(Office) 301-949-7778 (Fax) 301-949-3003 (Mobile) 202-330-9121
Jim Chambers, Founder/Owner
Joe Boncore, Director of Operations (240-483-8475)