Featured · In Season
The March issue — oysters for St. Patrick's Day, forty days of Lenten service, an employee who's been here twenty-three years, and a classic Fish & Chips recipe you can run at home.
Recent
Mar 1, 2026 · 2 min read
5 Years of Consistency and Reliability. As a driver, Carlos plays a key role in ensuring our seafood arrives fresh, on time, and exactly as expected.
Mar 1, 2026 · 5 min read
A Closer Look at Sustainability in Action. A truly hyper-local product grown in a closed-loop aquaponics system — fish and plants supporting each other, water usage reduced, no soil required.
Mar 1, 2026 · 4 min read
Cleaner Farms, Cooler Seas, Bolder Flavor. Even after the St. Patrick's Day moment passes, Irish salmon continues to hold its place — there's a reason it's consistently chosen.
The Weekly Market Report
Short-supply lots, pricing signals, and the specials our buyers flag off the week’s deliveries. Every Monday. No fluff.
More Dispatches
Mar 1, 2026 · 4 min read
Seasonal, Subtle, and Effortlessly Refined. At peak, the flavor is clean with a mild, slightly sweet finish — making it a strong base for assertive flavor profiles.
Mar 1, 2026 · 5 min read
March brings a season of tradition, freshness, and full-circle moments. From Fish Fridays for Lent to the arrival of peak-season rockfish, this is a time to lean into species that deliver both versatility and exceptional flavor.
Feb 1, 2026 · 2 min read
Celebrating 14 Years as Fish Cutter. Jorge has helped define the ProFish cutting floor through more than a decade of steady, precise, consistent work.
Feb 1, 2026 · 3 min read
Elevated Service for the Season's Highest Demand. During Lent, every Friday counts — and the kitchens we serve need inventory and execution to land every time.
Feb 1, 2026 · 3 min read
Setting the Standard with Fresh Seafood. From Lenten-ready pollock to refined golden tilefish and dependable Venezuelan crabmeat, this season is built on smart sourcing and strong execution.
Feb 1, 2026 · 3 min read
Previously frozen to preserve peak freshness, our Venezuelan crabmeat ensures reliable availability throughout the season — sweet, delicate flavor and clean texture, with quality that holds when fresh supply fluctuates.
Feb 1, 2026 · 4 min read
Standout Flavor for Winter Plates. One of the ocean's most stunning hidden treasures — mild yet slightly sweet, often compared to lobster or crab, with a firm but tender bite.
Nov 1, 2025 · 4 min read
Stone Crab Claws are Perfect for Menus and Specials. Stone crab season delivers strong production this year, making it one of the best opportunities to feature claws on your menu.
The Archive
Four-plus years of Weekly Market Reports, seasonal sourcing recaps, and crew notes — indexed by month.
“Restaurants rely on these DC-area wholesalers for the freshest catch.”
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The Weekly Market Report
Short-supply lots, pricing signals, and the specials our buyers flag off the week’s deliveries. Every Monday. No fluff.