Sustainable Seafood

click here to view fish species we are currently offering

Prime Seafood was founded upon the idea that sustainability meant: consuming at a rate that sustains a healthy quality of life. Through personal relationships built on education and research, Prime Seafood obtains all of its fresh products through fishermen who share in the benefits of a never ending supply. Fishermen operating within our co-ops are never driven by a desire to have a more profitable boat than the next man because of the profit sharing model that exists. All of the fish harvested by these fishermen are done so by hand using the most traditional methods and each man enjoys in the success. Because the fish is hand caught, much more care is given towards each fish brought aboard. Once the catch reaches the dock, Prime Seafood's preferred buyers select the choicest fish for our clients and ships them from the dock to ensure products of the highest quality and freshness. Orders shipped from our pristine waters arrive at our clients' restaurants within 24/48 hours.

Fish species, whole and processed, that are not bought on the dock are flash frozen immediately to maintain peak freshness and quality and stored to allow our clients to plan ahead for large event and catering inventory needs. Flash freezing refers to the application of super-cooling whereby fish are quickly frozen to capture the flavor and stops cells from entering regamortis, causing meat to be stiff and lacking in flavor.

Prime Seafood also provides day fresh sustainable shellfish and specialty products from all over the globe. With access to abundant restaurant ready shellfish, farmers harvest their product and ship it directly to a central location into temporary holding tanks designed to emulate the shellfish's natural habitat. This relocation process is a proven method for developing peak quality and shelf life for shellfish.

• Fiamma, New York City, NY - Exec Chef Fabio Trabocchi (www.brguestrestaurants.com)
• The Ritz Carlton/Westend Bistro, Washington, DC - Exec Chef Eric Ripert (www.westendbistrodc.com)
• Hook, Washington, DC - Exec Chef Barton Seaver (www.hookdc.com)
• Marcel's, Washington, DC - Exec Chef Robert Wiedamier (www.marcelsdc.com)
• Cashion's, Washington DC - Founder, Ann Cashion (www.cashionseatplace.com)

After just three full years in business, our products have been or are being served at more than 70 well known restaurants including most of the "Washingtonian's Top 100", as follows:

Marcel's Galileo Maestro Citronelle Cashion's Four Seasons Le Paradou 2941 Blue Duck Tavern Agraria Asia Nora Nora's Willard Room Cafe du Parc Occidental Cafe Milano Corduroy 1789 indebleu Zola Zengo Zaytinya Proof Poste Cafe Atlantico D'Acqua 701 Johnny's Half Shell TenPenh Gerard's Place Equinox Oval Room Firefly Kolumbia Urbana Pesce Mark & Orlando's i Ricchi Palm Kaz Sushi Bistro Ardeo Circle Bistro Dish Notti Bianche Hank's Oyster Bar Vermilion Rustico Evening Star Cafe Bebo Trattoria Vidalia Irish Inn at Glen Echo BlackSalt Centro David Craig's Black's Rock Creek Rock Creek at Mazza Galerie Cesco Monte Carlo Comus Inn Jackie's Saint-Ex L'oustalet L'Academie de Cuisine Extra Virgin Bonsai Grill Willow Mendocino Hook SonomaWardman Park Hotel Le Petit Mistral Tosca eCitie

and in Baltimore at

and in the following private clubs: