Purchase Fish for Home Cooking

Join us in our commitment to local fishermen and access the freshest fish possible.


As our restaurant customers make the painful decision to temporarily close due to coronavirus concerns, and more cooking is happening at home, we are making our fish available to the public. We are committed to showing up at the dock for the fishermen who work so hard, yet have no paycheck without a buyer. Please help us in our mission to keep them afloat while gaining access to the freshest, highest quality fish available. (See below for a note on food safety.)

Step 1: Make your fish selections below.

Step 2: Select your pick up location and pay on the check out screen.

Step 3: Arrive at the designated time and place, and we will safely get your order to you, adhering to social distancing and sanitation guidelines.

More Information on how we operate and what to expect here. Please e-mail with additional questions. Thank you!

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Price per Pound
Cod, Fillet
Cusk, Fillet
Haddock, Fillet
Halibut, Fillet
Pollock, Fillet

Pickup Locations

Thursday May 28, 2020, 2:00 pm - 3:00 pm
GMRI Parking Lot, 350 Commercial Street, Portland, Maine
Thursday May 28, 2020, 4:00 pm - 5:00 pm
Bonny Eagle Middle School Parking Lot, 92 Sokokis Trail, Buxton, Maine 04093
Thursday May 28, 2020, 12:00 pm - 12:00 pm
Diamond Cove (12:00pm Ferry from Portland)*
Thursday May 28, 2020, 12:15 pm - 12:15 pm
Peaks Island (12:15pm Ferry from Portland)*
Friday May 29, 2020, 12:00 pm - 2:00 pm
Turtle Rock Farm, Brunswick Landing, 39 Burbank Ave, Brunswick , Maine (little building with greenhouse across from Wayfair)


Our Food Safety Practices

At Gulf of Maine Sashimi, we adhere to strict sanitation standards. We operate in a third-party certified facility where we practice all sanitation and personal hygiene rules, including wearing hair nets, hand washing, and gloving. Our entire facility is sanitized before we begin work in the morning, and we cleanse and scrub every surface of our totes, tools, walls, and floors before sanitizing them again at the end of production.

All orders will be packed to order and distributed in packages to customers who order ahead of time. No fish will be exposed and only gloved employees will have access to the orders for distribution.

Further, because of the nature of our business, very few people ever have the chance to come in contact with your fish before it gets you…2-3 people on the boat and 3-4 people at our facility.