SWORDFISH

Swordfish is another one of the highly acclaimed products that Boston Bluefin is recognized for throughout North America. Our strong relationships with experienced exporters and dealers in Latin America, South Africa, the Caribbean, Canada, the United States (including and Hawaii) allow our customer to have access to the highest quality Swordfish year-round. We provide fresh Swordfish as H&G (headed and gutted), perfectly cut loins and specialty cuts.

SALMON

Our premium quality, farm-raised salmon comes from Faroe Islands, Scotland, Iceland, Norway and Canada. We receive whole salmon on a daily basis to provide our customers their full requirements year-round. Our hand cut fillets can be provided both “skin on” and “skin off” and are scaled and trimmed, with the belly fat, tail and pin bones removed.

HALIBUT

We have outstanding relationships with exporters and dealers in Norway, Canada and the United States that allow us to provide the highest quality wild-caught Halibut consistently on a year-round basis. We provide fresh Halibut as H&G (headed and gutted) as well as perfectly hand cut fillets.

MAHI MAHI

Mahi Mahi is popular with sport fishermen who like the challenge they put up. But Mahi Mahi is also very popular and used in a broad range of cooking styles – hence its popularity with seafood distributors, restaurants and fish markets. We source from the warm waters of Florida, the Caribbean and Latin America and offer H&G and hand cut fillets in both standard and customer sizes.

SNAPPER

We source Red Snapper and Snapper fillets from the Gulf of Mexico – which provides the highest quality and best tasting fish of these species in the world. Our supplier relationships allow us to provide fresh Snapper year-round.

UNI

Uni is a world-class delicacy. Sometimes referred to as the sea urchin's roe, or eggs, uni is actually the edible portion of the spiny sea urchin.  Inside each sea urchin are five edible sections of uni, which appear like long orange strips. They have a decadent consistency, almost like a thick mousse when eaten. The Sea Urchins are sourced in Canada and Maine.

JONAH CRAB

Jonah crab (Cancer borealis) inhabits waters along the east coast of North America from Newfoundland to Florida. It possesses a rounded, rough-edged backshell with small light spots, and robust claws with dark brown-black tips. Its flavor is sweet like Pacific Dungeness crab with the firm yet delicate texture of the Florida Stone Crab. What is special about the Jonah is that the meat can be displayed and processed in many ways.

Jonah Crab is also sold “in shell”, primarily as triple scored claws and arms and cap-off cocktail claws . The pictures below show the differences between these options. The cap-off cocktail claws are especially valued for their ease of eating and are favorites for all types of special events.

Jonah Crab is also sold “in shell”, primarily as triple scored claws and arms, cap-off cocktail claws and empress claws. The pictures below show the differences between these options. The empress claws are especially valued for their ease of eating and are favorites for all types of special events.

While Jonah Crab is available year-round, it is especially prevalent from October through June. It is sold both fresh and frozen with a shelf life ranging from 9 days for fresh product to 2 years for frozen product.

RED CRAB

Red Crab is distributed along the edge of the continental shelf of the Northwest Atlantic Ocean and in the Gulf of Maine and the Gulf of Mexico. Red crab fishing occurs year round along the shelf edge from the southern edge of Georges Bank south to Cape Hatteras. Red crab has a similar, but more delicate taste than blue crabs and are a healthy, low-fat, high-protein, seafood that tastes a lot like Jonah Crab. In fact, many of our customers have found that Jonah and Red Crab can be used interchangeably.

The leg meat, has a longer cylindrical shape than Jonah Crab and has a distinctive reddish color.

Our Red Crab meat offering includes leg meat, salad meat, combo meat (a combination of leg and salad meat in varying proportions) and mince meat.

As with Jonah, Red Crab is also sold "in shell", primarily as triple scored claws and arms and cap-off cocktail claws - although these options are smaller than those of the Jonah Crab.

While Red Crab is available year-round, it is especially prevalent from November through August. It is sold both fresh and frozen with a shelf life ranging from 9 days for fresh product to 2 years for frozen product.