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How We Prepare and Portion

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A Starring Role

A recent new customer out in movie-land opened his first package from Boston Sword & Tuna at home, a stone’s throw from the Sony Pictures studios, where MGM used to make their movies in the golden age of Hollywood. When he saw the perfect portions of yellowfin tuna and the luscious scallops, he said, “They’re ready for their close-up.” Certainly, bringing fresh seafood to your door overnight calls for having it show up beautifully, because with seafood the looks have a lot to do with the quality.

We built our ability to prepare and portion your fresh catch long before we decided to become your best fresh seafood market online. The learning curve was already far behind us. In the process of becoming the trusted source for a host of world-class restaurants, Boston Sword & Tuna made a major investment in the instruments and know-how that can portion gourmet seafood precisely, then wrap, seal, and box it to hold a steady cold temperature until it arrives in your home.

Perfecting the Process: The Price of Admission

Experienced hands and eyes select and prepare your catch. And then we found that, under our direction, the final portioning and packaging are done best by a series of several machines.

Portioning is done to a standard higher than any home, because our initial skill in it had to measure up to the demands of chefs and restaurants whose success depends on the slimmest of margins, with no room for error. Unequal or wasted portions resulting from hand-cut measurements were simply not good enough. Restaurants, too, were interested in receiving their catch with no further care called for before cooking.

The Right Thing to Wear for Their Trip

As a result, the consistently precise portions we send you are part of the quality you can expect from our gourmet fresh seafood delivery online. Your portioned, sealed servings are protected on their trays by constant-temperature packaging, quilted aluminum sleeves, and envelopes surrounded with a sturdy box and sent to you on wings from a FedEx terminal and an airport that are five minutes away from our doors.

Which reminds us, by far the best thing about how we prepare and portion your catch at Boston Sword & Tuna is what a short time it spends in that package. Often, it’s just a day from the sea to your door.

We’re always at work, succeeding and improving at the same time, using five generations of commitment and know-how to get fresh fish overnight to your door. These are just a few of the reasons why we’ve become America’s sea to home online fish market.

 

Michael J. Scola

While earning his degree in business, Michael spent summers and winters working the floor at Boston Sword & Tuna and learning the seafood business from the ground up. As a fifth-generation fishmonger and handled different species, lumped sword and tuna, sorted through vats of haddock and cod, broke down salmon cases, graded the fish, and more. During this time, Mike was a veritable sea sponge, learning from the most-experienced seafood professionals in the game while acquiring the tools needed to be successful in this gritty industry.