"Just wanted to let you know that we have been buying your products at our local co-op in Youngstown, Ohio and love the quality of the product. Keep up the good work. We have tried all the products that are currently available and love them all. Yum, Yum. With the quality of the products you provide to all us lucky folks, I just wanted to pass it on."

Happy Summer Days,
Patti A.

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EcoFish Quality

We've been in the seafood business for over 20 years, and we know seafood quality. We've taken this experience and streamlined traditional distribution significantly to get you fresher seafood quicker. You will learn that we do this with both fresh and frozen seafood. The nation's top chefs receive fresh EcoFish via FedEx daily direct from where it's harvested, and our retailers receive our frozen portions because that is the best way to preserve peak quality at retail. That's the EcoFish model.

EcoFish seafood is the best quality seafood the world's oceans have to offer — period. This is because we source all our products direct from our partner fishermen and fish farms. EcoFish only procures the top of the catch, and all our products are handled meticulously from capture to your plate, to our exacting specifications. The vast majority of our fish is caught on day boats or frozen at sea within minutes of capture — this assures peak freshness. Our farms remove the fish from their ponds only hours before they fly direct to our restaurant customers.

Quality: Many of the nation's top chefs use EcoFish. Why is this? Because we FedEx our seafood direct to their restaurant from where it is harvested — daily. Did you know that on average in the U.S. seafood travels through five to seven levels of distribution before the end user receives it? That is not fresh, and that is why we designed EcoFish Direct, for the nation's most discerning chefs.

We've streamlined distribution down to 2-3 layers, cutting days and sometimes weeks out. A tuna swimming in Hawaii today, or a salmon swimming in Alaska today, caught by an EcoFish day-boat troller, will be in the kitchen of a white tablecloth restaurant in Chicago or Philadelphia 36 hours later. A trout in Wisconsin in our partner's farm, is only removed from the water when they receive our order and it's ready to ship — the restaurant has it 24 hours after it was swimming. Now that is how fresh seafood should travel!

If we can't get our fresh seafood to you within 48 hours of harvest fresh, we know it'll be better frozen. That's right, properly frozen seafood is as good or better than the vast majority of "fresh" seafood out there. Think about it, would you rather have day old quality preserved through proper freezing, or "fresh" that is on average eight days old and its flesh has consistently degraded through bacteriological breakdown?

Why frozen?: Did you know that on average most seafood sold as "fresh" at retail is 10-14 days post harvest? That's why EcoFish's retail products are all frozen — because our fresh frozen seafood is fresher than the vast majority of "fresh". We quick-freeze with the latest freezing technology and vacuum pack our fish usually within hours of harvest — we challenge you to find better quality seafood. Our process locks in peak freshness at the point of catch. What we offer the consumer frozen is cut from the exact same fish our top chefs get — white tablecloth restaurant quality. We'll put our fresh frozen seafood up against most retailers "fresh" any day.

Why does frozen still have a bad rap?: When we were all growing up, most seafood being sold as frozen was originally sitting in a "fresh" seafood case, and as it got old and didn't sell, stores froze it before it spoiled, and sold it as frozen. Therefore we all got used to frozen seafood meaning old and of poor quality. Well, times have changed, and freezing technology has come a very long way since then. Back then freezers weren't very cold, and when they froze the fish, the ice crystals were relatively very large, thus breaking apart the flesh of the fish as it froze, creating a mushy texture when it thawed. Today, we quick-freeze our fish at -40 degrees Fahrenheit, creating miniscule ice crystals which beautifully preserve the quality of the flesh. Then we go the extra mile, and quickly vacuum pack the fish, sealing out all the air, so it will not dehydrate over time. This process preserves fresh fish beautifully.

Price: Some people say our seafood is pricey — we say you get what you pay for. Comparing our seafood to other proteins of high quality (organic or free-range beef, pork, poultry lamb, etc.), you'll find we are very price competitive.

Tuna TailEcoFish's Guide to Quality Seafood:

Put seafood to the test. This is what we look for in selecting the freshest seafood available:

Good Quality:

  • Firm and elastic flesh
  • Scales should be bright, all present and tightly adhered to skin
  • The belly cavity should have no blood, and be totally cleaned and eviscerated
  • There should be a nice ocean fresh odor similar to seaweed
  • Clear and bright eyes
  • Bright red gills free of slime

Poor Quality:

  • Soft flesh separating from the bones
  • Dull scales with many missing
  • Cuts and traces of blood in belly cavity
  • Putrid ammonia smell, fishy
  • Dull cloudy sunken eyes
  • Brown gills with yellow mucus

Procurement: EcoFish's procurement strategy is to be as vertically integrated as possible. We meet with and work directly with fishers and their seaside communities. This assures we get the top of the catch, guarantees the harvest method and whenever possible returns a premium to the fishers. Our goal is to support the existing infrastructure in the industry and partner with processors who share our commitment to quality and sustainability.

All Natural: All our seafood is all-natural — the way nature intended. There are no preservatives, dyes, growth hormones, antibiotics, pesticides, moisture retainers, carbon monoxide, tasteless smoke, etc. Yes, that's right, sadly much of the seafood out there today actually has at least one of these elements in it.

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