Fresh catch free#

It’s a competitive space to do business, but in the two weeks since they’ve opened for dine-in, Fresh Catch has seen a steady stream of customers. Inside Fresh Catch, Bandra’s newest spot for seafoodįresh Catch is in the heart of Hill Road in Bandra west, flanked by popular restaurants, and shares a floor with Thai restaurant Seefah.

She’s a chef herself, with experience at the Oberoi group of hotels, and the two can easily rattle off dishes and names of masalas used in marinades without having to refer to the menu once. “Adith has been a cashier at the restaurant since he was fourteen,” Ankita tells us over glasses of refreshing sol kadi on a hot afternoon. The restaurant was founded by Fernandes in 1998, and when he passed a little over a year ago, his son and daughter decided to take over. ( 7 16) next-day pick-up Fresh Catch Poke Co.In Mahim, Fresh Catch has been something of an institution for seafood lovers for decades.

Fresh catch free#

available at Williamsville location, with option of free next-day pick-up at their downtown Buffalo location at 305 Franklin Street. “As more people discover everything that the market has to offer, these offerings are being expanded upon.”įresh Fish Market Offerings Fresh Catch Poke Co. Tobin told me that he is in the process of growing the market, due to the ongoing success. The seafood market is open Wednesday through Sunday, and on Mondays and Tuesdays customers can stop in to browse the cases of prepared foods – there is a grab ‘n’ go freezer marked with discounted prices. In fact, taking a gander at their Fresh Catch Market menu is extremely diverse and tantalizing, with plenty of big surprises for seafood lovers. They also have select produce, specialty tools (such as seafood shellers, oyster shuckers, and lobster crackers), and an array of seafood supplementals such as jarred fish stock, kimchi, seaweed salad, pickled ginger, Romesco, spicy mayo, mignonette sauce, and spicy Korean pepper. We use only US-based fishermen.”Īs if all of this was not ample enough, Fresh Catch seconds as a seafood market (based in Williamsville, with free next-day pick-up at their downtown location), featuring weekly specials, fresh fish, frozen seafood, shellfish, and prepared fish and foods, sauces, and sides. We don’t get fish, squid, or calamari from India and Vietnam, where they don’t pay attention to fishing regulations, and there are elevated mercury levels. Take, for example, the Jonah crab – a cousin of the stone crab – they remove the claws and throw them back into the ocean… the crab is new to this area and it’s a sustainable practice. “We try to work with the small boutique fishermen, with an emphasis on the East Coast. “We work with fishermen from Maine through Cape Cod,” he assured me. When I asked about the sourcing of the seafood, Tobin explained that at this point 80% of his fish is sustainably sourced, and he’s working on the rest.

Plus, there are oysters-to-go, and $1 shucked oysters (dine in only). For those that can’t wait, Fresh Catch runs the Shuck Shack menu every Friday and Saturday, with a 2 way combo (lobster rolls and claws) debuting this week. That said, I’m sure that there are a lot of seafood fans who are chomping at the bit to get back down to the Buffalo River to dine on the pop-up patio. An example of an Ocean Box: 2 portions of fresh Icelandic cod, 2 portions of frozen wild sockeye salmon, half pound of dry Maine scallops, 2 portions of swordfish with chimichurri sauce, 1 pound of wild Patagonian shrimp, 1 dozen little neck clams.įor those who are unaware, Tobin is also the owner of the wildly popular Shuck Shack, which took the city by storm this past summer.