A Fish Tale

Tim Richardson, the executive chef at Hank’s Seafood Restaurant in Charleston, is a fan of local seafood provider Charleston Seafood. “I like to order the black grouper and tuna from them,” Richardson says. The service provides 30 fresh fish varieties, including halibut, swordfish, mahi-mahi, and catfish, as well as shellfish, like crab, lobster, calamari, and conch. Charleston Seafood ships to all 50 states and orders received by 11 a.m. Monday through Wednesday will be shipped the same day and arrive within two days (Tuesday through Friday), no signature required.

Another service operating on that scale is the online arm of New York City’s iconic Fulton Fish Market, which market ships nationwide and is beloved by chefs looking to get high-grade fish. Chef Marcos Campos, the executive chef at Bonhomme Hospitality in Chicago, swears by three of their products: The sushi-grade yellowfin tuna (“Because it can be eaten raw or cooked, has a nice fattiness to it, and you can use it in so many different ways.”); the uncooked shrimp 21/25, which he always keeps stocked in his freezer for a quick dinner; and the cooked octopus tentacles shipped in from Portugal, which are a perfect cut for those looking to start cooking octopus at home.

“You don’t have to worry about dealing with the head,” Campos says. “If you’re craving restaurant-style food and want something out of your comfort zone without all the work, [the octupus tentacles] are great.” Fulton Fish Market offers free shipping on all orders over $125, does not ship to Hawaii or Alaska, and allows customers to choose their delivery date at checkout.