In Season
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.
February is about consistency, intention, and serving seafood that performs. From Lenten-ready pollock to refined golden tilefish and dependable Venezuelan crabmeat, this season is built on smart sourcing and strong execution.
We understand that chefs need product they can trust — both in quality and availability. That's why our team works behind the scenes to ensure every order meets the ProFish standard. Precision sourcing, steady inventory, and seamless delivery allow you to focus on creativity.
As menus shift and volume increases, reliability matters more than ever. We're proud to support your kitchen with seafood that's handled with care from start to finish.
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 in In Season
Mar 1, 2024 · 8 min read
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.
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.
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.
“Restaurants rely on these DC-area wholesalers for the freshest catch.”
Trusted By
The Weekly Market Report
Short-supply lots, pricing signals, and the specials our buyers flag off the week’s deliveries. Every Monday. No fluff.