notable edibles

New-Wave Fishmongers

By | November 18, 2020
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Chelsea Andrade and Samantha Aquino love to cook—and they love sharing their creations and talents as fishmongers with their customers. The two met in college while working at a local fish market and they opened High Grade Seafood a year ago, calling themselves “new-wave fishmongers” and “fish girls.” Before Covid hit, they were already doing home deliveries (throughout Rhode Island and southeastern Massachusetts) while eliminating waste by cleaning, filleting and shucking the freshest fish available for their preorder customers. Some of it they smoke (such as salmon, scallops and bluefish) and some they turn into burgers (salmon or tuna) or prepared foods, such as smoked bluefish pâté, ahi poké, Jonah crab cakes or scallop ceviche. They’re working on new recipes all the time. These new-wave fishmongers do all their preparation at the commercial kitchen at Sandywoods Farm in Tiverton and they use biodegradable packaging. They can be found on Saturdays at the Mount Hope Farmers Market (which will move indoors for winter; see page 39) for pre-order sales and they always bring extra to sell.

Visit HGSeafood.com for all the details.

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