Testimonials

"Those Quonset Point Oysters® are a great oyster to shuck"
George " Hannibal " Hastings
2 Time U.S. National Shucking Champion (2000, 2004)
Regular Shucker at Nick's Inner Harbor Seafood, Baltimore , MD

SeafoodS
"[You] have such great people [at American Mussel Harvesters, Inc.] that are knowledgeable about all of the products that I wish I could clone you and place you in all the suppliers I deal with"
-Mike Casagrande, SeafoodS.com

"The family enjoyed the oysters and clams so much they asked me for your name and company. Thanks for all your hard work.the oysters and clams were spectacular."
Executive Chef speaking of a Bush family wedding where American Mussel Harvesters, Inc. Restaurant Ready® Shellfish was served.

“Just want to let you know the shellfish was excellent as always, people came up to me and asked where I bought them and how did you get them the same size, etc.  Any way, it helped make our daughter’s graduation party even better.” 
-Linda Musch CCE, AAC
Chef Instructor Chariho & Technical Center President ACF RI
www.acfchefs.org//AM/Template.cfm?Section=Home6

Links

Crab Broker
"The best King Crab you have ever tasted, period. When only the best will do, Crab Broker will deliver! This is premium quality seafood to restaurants and retailers throughout the U.S. Our "Dock to Door" seafood program is designed to allow restaurants, no matter what size they are, to buy a lot more directly from the source."

www.periship.com
We go the extra mile and use the services of PeriShip for all shipments.  PeriShip exclusively uses FedEx and they are the leaders in the management of overnight shipping of seafood, meats and specialty game products.  PeriShip is trusted by the most discriminating and demanding shippers and receivers of perishable food products, including signature chefs, premiere white tablecloth restaurants, world renowned resorts and casinos, and retail markets that specialize in only the highest quality products.  With PeriShip using FedEx our products are sure to arrive in peak condition so they can be enjoyed by thousands of customers across the United States.

Rowan Jacobsen
Author of A Geography of Oysters:  A Connoisseur's Guide to Oyster Eating in North America.
www.oysterguide.com

Sucking down seafood with oyster expert Rowan Jacobsen

S. DiPaula & Sons Seafood, Inc.
S. DiPaula & Sons Seafood, Inc. was established as a sole proprietorship in 1897 by Salvatore DiPaula. The original location at 421-23 E. Lexington Street was a restaurant which fed many of the firemen during the great Baltimore fire of 1904.

Shaw's Crab House
Enter the jazzy era of casual east coast sophistication and clubby surroundings that promise a lively time.  The Shaw’s Oyster Bar features Sushi and regional Oysters on the half shell.  Shaw’s main dining room serves more than 40 seasonally fresh seafood entrees including Shrimp, Lobster, Crab dishes, as well as Prime Steak.

Chow Fun Food Group
The Chow Fun Food Group operates four of Providence’s most innovative and popular restaurants, 10 Prime Steak & Sushi, XO Steakhouse, Big Fish, and their latest concept, Citron…”New American Bistro.”

Skipjack’s
Skipjack’s creates a seasonally inspired daily menu utilizing the freshest seafood that is sophisticated, creative and rich with local flavors.  Skipjack’s sets a memorable dining experience where the wait staff is well-informed and delighted to make suggestions from our bountiful menu.   We offer an innovative menu full of seafood from around the world which include an extensive raw bar and first-class sushi.

Buckhead Life Restaurants
The Buckhead Life dining experience is uncommon.  When you visit any of our 12 restaurants, you enter a unique world, each with its own style, décor and cuisine.  Yet they all share one quality: a comfortable yet elegant dining experience unlike any other. 

Cosmos Seafood

Chef Jack Flaw
Official Page of the Chefs of Hell Society
The idea behind this society is not to be evil or negative; rather, it is an association that will reflect on the experiences of chefs who have traveled a long hard road to perfect their craft. This is a society of chefs who have first worked as cooks and for years have tirelessly and faithfully ‘paid their dues’ to those above them who eventually enabled them to earn their own title of Chef.

Costa del Sol Restaurant
When the restaurant opened in 1986, it was a family’s dream come true. The first members of the family came to Hartford from the Galicia region of Spain in 1966. Family members labored in a variety of jobs, especially construction, until enough money was saved to open the restaurant. It has been the sacrifice of a generation of siblings – Pepe, Emilio, Moncho, Maria, Gely and Javier – and their devotion to spreading the Spanish cuisine gospel that has put Costa del Sol within the upper echelons of the best restaurants in the state.

Cheyney Seafood
Based on our 75 years of experience as chefs and restaurant owners, we established that the primary objective of Cheyney Seafood would be to provide Four Star Restaurant Quality seafood to our primary customers, the finest restaurants in the area.