The Difference
Our Care
Martin's Seafoods is very particular about the way fish is caught and handled. Martin's Seafoods purchases fish whole that have been caught on a day-boat and prefer head spiked (or iki jime) and ice slurried methods to ensure freshness.
Once the seafood is received, employees in the processing plant are equally committed to maintaining the integrity of the seafood. A preparation method that truly sets us apart from other suppliers is dry filleting. Martin's Seafoods dry fillets fish, ensuring that fish is never soaked in baths of water and that the flesh of each fillet is kept dry and never rinsed. This results in protecting the flavour of the fish, ensuring that the fish is ideal for cooking and extending shelf life. Fish that has been dry-filleted will have at least a three-day shelf life, providing the customer handles it correctly.
Martin's Seafoods also takes great care in the preparation of oysters. Oyster facilities have been installed in the warehouse that includes a shucking room with pneumatic knives and two storage rooms.
Pneumatic knives, powered by an air compressor, open oysters from the 'back hinge'. This method of shucking ensures the oyster remains untouched and in it's natural fluids. With the pneumatic knives, oysters are not turned over or washed in water, resulting in an oyster that is highly presentable and moist until served. Furthermore, the oyster shell lid can remain attached if desired.
The oysters are packed in plastic trays with cavities, ensuring the oyster sits upright and the natural "liquor" inside the shell doesn't leak. These trays are in units of one dozen and are ideal for service.
