In Season
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.
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.
But beyond the finished dish, this month is also about the journey. We're taking you behind the scenes at the University of Maryland, where we had the opportunity to witness and process their first tilapia harvest. From the moment of harvest to handling back at our facility, it's a reminder that great seafood isn't just about how it tastes; it's about where it comes from, how it's handled, and the story it carries from water to table.
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 · 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 · 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.
“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.