Holiday Market's Seafood

Holiday Market's Seafood Department brings the experience and skills necessary to present an unbelievable variety of fresh fish. Buying only the

best Seafood, from processors like the Folley Fish Company in Boston, we gaurantee that it is the freshest fish you can buy. Whether your desire is to enhance the taste, variety or health in your cooking style, we will provide all the suggestions and instructions you need to prepare your selection.

Holiday's Seafood Department has a wide variety of all your favorites, as well as those special items. We carry live Maine Lobsters, Yellow Fin Tuna, Softshell Crabs, cooked Langistinos, whole cooked Crawfish, Chilean Sea Bass and much more. Also made fresh daily: Salmon patties, Maryland Crab cakes and Smoked Whitefish sausage.

Come in and visit our Seafood department to get the best seafood available and enjoy the healthy benefits of seafood in your diet.

Purchase Foley Fish and receive the freshest, most flavorful Fish - an unwavering commitment Foley's has made to its customers since 1906. They are able to make this commitment by incorporating the following elements into every shipment:
"Best of the Catch" Buying: Foley buyers hand select only "one and two day fish," that is, those fish most recently caught, the freshest catch. Foley's acquires these prime quality fish by either buying only from one or two day boats or by paying a nominal premium to get the "pick of the catch" from boats out longer.
Foley customers are guaranteed exceptional, distinguishable flavor superiority because of Foley research into the "vineyards" of the sea. To use an analogy to wine, the flavor distinction is predicated on the fishing grounds (vineyards) that are unique because of the nutrients, the quality of the water, and the sunlight. This exceptional flavor allows Foley customers to differentiate their establishment by serving a superior, unmatched selection of seafood to their customers.
"Keep it Cold, Keep it Fresh" Refrigeration: Proper refrigeration is critical to maintaining the flavor and freshness of fish. Unique to Foley Fish is their refrigerated processing room, special 12 degree flake ice and re-icing of all just-purchased fish to insure that the ideal 32 degree temperature goal is achieved uniformly for every fish. Foley's plant is cited by National Marine Fisheries Bureau and the National Oceanic and Atmospheric Agency as the model plant for the fish processing industry.
"NO Surprises" Handling: There are no surprises when opening a tin of Foley fish because Foley handling standards are exacting. Foley fillets are all handcut by veteran, skilled employees. Torn or ripped fillets are culled before packing. Blood stains are removed. All Foley Fish are all natural. No brines or phosphates are used during processing to add weight or false shine.
Further, Foley Fish has a unique bacteria retardation program developed by MIT Bacteriologist Walter Bishop. While the competition's fish averages in excess of 1,000,000 bacteria per square inch, Foley's fish averages 25,000 bacteria per square inch, and, at times, as low as 5,000 per square inch. The minimization of bacteria ensures the preservation of the distinct flavor and unique freshness of each Foley fish.
"Shelflife Saving" Packaging: Foley Fish ships all of its fish in metal tins rather than plastic because the metal better conducts the necessary cold to preserve fish shelf life. Parchment papers between layers of Foley fillets aid in moisture retention. Further, Foley's uses special 12 degree flake ice to pack all ground orders and special Foley gel paks to ensure air orders remain at optimum temperatures.
Foley's supports its fresh, flavorful seafood with a comprehensive seafood education program - The Foley School of Fish, and a veteran account management team dedicated to customer service.