Red's Best Seafood Fresh Caught Whitefish Filet
Each Monday Jared and his crew at Red's Best will pick out the freshest variety of white fish for your family this week. There are a number of fish in our New England waters - Hake, Haddock, Pollock, Red Fish and Cod.
Enjoy within 5 days or freeze for later use.
Sizeappx. 1 lb
Red’s Best Scallops and Fillets are wild caught and never frozen or processed (other than cutting and packing). They are fresh caught on the Sunday or Monday preceding your order and best enjoyed within five days or they can be frozen. To thaw fish that has been frozen, place in a sealed bag in a bowl of cool water. Allow at least a day to thaw prior to cooking. Depending on the size and cut of fish, thawing times may vary.
Each Week Red's Best's Fisherman will offer us what they expect to be fresh off of their partner small boat day fisherman. This fish and shellfish is extremely fresh and literally right off of their small boats. All fish are caught using small scale sustainable methods such as hook and line and small gill nets, so that ocean and fish stock damage is minimized. This ensures a sustainable future of quality fish for us, for the fisherman and the communities they live in. Quality is much higher than what is usually available at retail stores for a number of reasons.Fish is handled less and arrives in your kitchen within a few days of harvest. These fisherman return each day with their catch and do not store or hold fish. All fish is wild caught and not frozen or processed in any way other than cutting or packaging for travel. Your fish arrives at Red's Best Monday morning, Farmers To You picks it up Tuesday, and you receive it Wednesdays and Thursdays.
August 21, 2020 by Eneida and Bruce
A consistent favor on our orders. Applaud the model of fishing: network of small fishing operations following the principles of sustainability - and freshness
June 28, 2020 by Eneida and Bruce
We consistently buy something from Red's Best Seafood (through FTY). The scallops, fluke, flounder and whitefish are fresh, high quality and easy to prepare. A great source of protein.
January 29, 2020 by Melissa
Fish is great! Only compliant is price for what you get. We ordered three fish orders in the past and all were well under a pound. Website states shares are approx. a pound...we typically get somewhere between 12-14oz and never over a pound. As a result paying $20/lb for Hake just isn't okay. We're able to get Red's Best Hake for much less at our local Coop. As a result, unfortunately we won't be buying this product again.
March 20, 2016 by Victoria
We received halibut last week and it was as pristine a filet as you'll ever find--sweet, tender, and a joy to eat. I couldn't bring myself to gussy it up, so simply steamed it and drizzled with a touch of toasted sesame oil and soy.
April 29, 2015 by Lucia
The name of the fisherman and his vessel were on the package. It does not get any cooler than that. Thank you farmers to you!
March 2, 2014 by Tina
We had the flounder last week and it was just unbelievably fresh! Finally, fish that I can use for papillote. Fish from the supermarket is just not fresh enough for a poached fish dish. We also did a portion just dipped in flour and fried in butter. Amazing!!!
January 11, 2014 by Terry
We have ordered the scallops twice now. They are delicious! Sweet and fresh...can't wait to see them again.
December 15, 2013 by Liz
Red's knows fish! Amazing stuff, beautifully and carefully cleaned. The swordfish was magnificent. The pollock is great. The scallops we had last night and they were the best and sweetest ever and were, again, beautifully cleaned. We love seeing the name of the fisher and the vessel right on the package. Special thanks to Mr. William McCarthy, who shares a name with my father-in-law. Get the fish!
November 25, 2013 by Phyllis
Many thanks for your wonderful fish. My 13 year old, a picky-eater who would not eat any seafood except salmon, asks for seconds every time I cook the fish you sell through Farmers To You. Tonight, she took a third helping of the Monkfish. Who knew?