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“The sushi-grade technique definitely translates into a longer shelf life…the five-day old fish tasted as fresh and delicious as the day-old ones. ”

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“Working with the ike jime’d mackerel is absolutely one of the culinary highlights of my summer.”


Thank you to everyone that purchased fish this week! We wanted to highlight one of our favorite, simple recipes by the Gulf of Maine Sashimi team — whole roasted redfish. Clean, scale, and stuff with lemon, garlic, and any fresh herbs you have available. Bake in a 425 degree oven for about 10 minutes, and that’s it! Redfish is an abundant, sustainable species that our fishermen are bringing in, and is fantastic for whole roasting. . Today is our last fish pickup this week. We have two different fishermen that will be landing some beautiful product early next week. Stay up to date on the species available, as well as our pickup points, by signing up for alerts on our website. Thank you to all that purchased fish this week and for your support of local fishermen!


Just like the old days! Meet your fish mongers with our direct-to-consumer sales. Thanks to all of you who have already bought fish in support of local commercial fishermen, like @bartonseaver getting his order via our good friend Katy (pictured). These are seriously tough times for so many people. To help us keep local fishermen in business, visit the Purchase Fish tab on our web site and buy some fish. Thank you!


In this time of turmoil and uncertainty, our small team here at Gulf of Maine Sashimi wants to do our part to help in anyway we can. Therefore, we are offering options for fresh-fish pickup. We will continue to buy directly from our boats to help keep them afloat in this challenging time and will be offering that fish directly to you . Individuals can place orders online for either fillet or whole fish at ‪www.gulfofmainesashimi.com/purchase-fish‬ and pick up orders at designated locations and times (indicated on the web site). Be sure to sign up for email alerts for new offerings and pick up locations. . Learn more from our blog: ‪https://www.gulfofmainesashimi.com/blog/2020/3/15/fighting-the-effects-of-coronavirus-a-view-from-the-wharf‬ . We plan to work alongside our restaurant partners and do our part in providing incredible food to the public, while also helping our local fishermen stay afloat. We are maintaining the highest levels of cleaning and sanitizing procedures, and will do everything we can to offer you the healthiest and freshest food in this time of turmoil. If you have any questions, please send us a direct message!


Maine scallops are an incredible thing. We love being able to connect our harvesters with chefs that share the same passion for this food source. . Dish by @sal_mandragona — Maine scallop | cucumber | brioche | fennel . Scallops by Craig Stuart on the F/V Carl & Co out of Portland, ME


A pre-dawn landing by two boats this Wednesday brought in an incredible array of ground fish: Cod, pollock, monkfish, grey sole, American plaice, hake, and redfish. Pictured above is deckhand Kris, of the F/V Robert Michael, bringing us some fish after a trip at sea. We still have a small amount of inventory left, all of which was caught off the coast of Maine, and landed right here in Portland. Reach out to us to place an order today!


So proud to be featured in the latest Maine. magazine in a fabulous article by @susanspoon with beautiful photos by @nicole_wolf_photography. Link in the “about” section of our web site. Thanks so much for the coverage!


Did you know Gulf of Maine Sashimi is a woman-run seafood company? This is Jen Levin, CEO, looking far more glamorous than on a typical day on the wharf. Jen is inspired by so many other women leaders working in seafood at places like @downeastdayboat, @americanunagi, @atlanticseafarms, @aragostamama, and @eating_with_the_ecosystem. Nice work, Ladies! #iwd2020 #internationalwomensday #internationalwomensday2020