Fish Friday's for Lent

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.

ProFish EditorialWeekly Market ReportFeb 1, 20263 min read

Plated salmon with herb cream sauce, cherry tomatoes, and garden greens

During Lent, every Friday counts. Kitchens across the DMV plan menus around peak seafood demand, and the difference between a great Friday service and a chaotic one is almost always in the sourcing and delivery.

We work with chefs ahead of the season to line up the species that carry best through a high-volume Friday: pollock for fish-and-chips, salmon and tilefish for refined plates, and consistent crabmeat for cakes and dips.

If Friday is the busiest service you run, we want to be the easiest part of that day. Talk to your ProFish rep about standing Lenten orders and weekly substitutions so your kitchen runs the way it should.

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The Weekly Market Report

What’s landing this week.

Short-supply lots, pricing signals, and the specials our buyers flag off the week’s deliveries. Every Monday. No fluff.

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ProFish EditorialWeekly Market Report