Foley Fish is a funny little family business that has been around for four generations. We sell seafood to restaurants and specialty retail stores across the country, much like other fish processors, but we are unique in a couple ways, which we believe to be the key to our longevity.
First and foremost, we don’t want to be bigger, we want to be better. We search high and low for the very best source for each seafood item we offer our customers. This means finding the oyster harvester who leaves his oysters in the bed for an extra year -- moving them twice, just so the meat gets plumper. This means trips to salmon farms across the Northeast to find the one farm with exacting husbandry and special, all natural feeds which produce a firmer, better tasting salmon. This means our scallops are never soaked in sodium trypolyphosphate because this standard industry practice destroys the natural flavor and texture of the scallop. People think we’re a bit crazy about our buying standards, we think this is the only way to secure the best tasting seafood for our customers.