Kristin and Dan designed a fish store with a mindset similar to some of the city’s top restaurants:
What does this mean for the consumer?
We buy fish to sell fish. THE SAME DAY.
- We get our fish 5-12 days ahead of the regular supply chain (in fresh season, within 48 hours of it hitting the dock).
- We know who caught our fish, where they caught it, how they caught it and when they caught it.
- We can communicate this information and knowledge to our customers.
We are chefs. From the beginning, Dan and Kristin decided that they wanted a team with a culinary background. The average person is not comfortable cooking fish at home. In fact, 68% of fish is consumed not at home, but in restaurants.
We wanted to change that by empowering our customers to cook all kinds of fish. #thereislifebeyondsalmon
By taking the time to engage each customer, determine their needs, likes and dislikes, our team of cooks aim to convert the occasional fish eater into the habitual fish eater. #theknowledgeablefishstore