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Where's it Comin From?

Here at Miss Mary, we are always asked where our seafood comes from. So, we've made just the page to answer all of your questions!
Featured will be the products we have for the week and some favorites that we sell often.
If you have any more questions or want to learn more, there will be a link at the end of each section, or you can come to the store and we'd be happy to get you some supper!
Yellowfin Tuna

Yellowfin tuna is an important species in the commercial fishing industry. Not only do tuna provide a source of income for those who work in the seafood industry as well as a food source for the seafood lovers, but they are also one of the top predators in the marine food chain. Their existence is important to the marine ecosystem, maintaining a balance in the chain.

Recently, it has been discovered that yellowfin tuna, as well as other species of tuna, are experiencing some overfishing, more specifically in the Eastern Pacific and Indian Oceans. This isn't common in the Atlantic because The National Oceanic and Atmospheric Administration (NOAA) has placed regulations on commercial and recreational fisherman for yellowfin tuna, but it is still something to keep in mind.

Here at Miss Mary, we purchase yellowfin tuna from reputable fisherman who fish along the east coast in the Southern Atlantic. If you have any more questions about where we get yellowfin tuna or more about the species in general, you can visit the World Wildlife website or the NOAA website.

Scottish Salmon

Scottish salmon is the only farm raised fish that we sell. It is raised in an archipelago off the north coast of Scotland called Faroe Islands. This fish is a higher quality than wild salmon because of the conditions they are raised in. They are given a high-protein feed and raised in cages that have less salmon so they can have room to swim freely and build more muscle.

This species is raised in frigid waters and strong currents which raises their fat-content. This condition gives the salmon a more mild taste and a buttery texture that is favored over a more fishy taste that wild salmon tend to have. The feed they are given is pesticide free making it safe for raw consumption, meaning this is a sushi grade fish.

If you have more questions about how they are raised, visit The Scottish Salmon Company official website.

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Mahi is a fish that goes by many names. One example is dolphin fish for many reasons. The name mahi-mahi is the Hawaiian name for dolphin fish and also translates to "strong strong". This species is a very powerful swimmer and they typically like to swim in front of and alongside boats, also giving them the nickname dolphin fish. These strong swimmers like to stick in warmer waters, anywhere from the Caribbean to the Southern Pacific.

Besides the colorful scales that make this fish a nice game trophy or decorative piece for your wall, this has become a sought after product for restaurants and chefs due to its versatility. Mahi is a white fish with a mild flavor that is preferred over other fish, but it is less commonly used due to regulations that have been placed on the species. Though their population is stable, regulations have been placed to maintain the balance of the species and their sustainability within the ecosystem.

Like most of our stock, we get our mahi fresh from the Southern Atlantic. If you have any more questions about mahi, then visit the NOAA website


Cod is a cold-water fish that is found in the northern waters. Not only is this shallow-water fish used for its edible flesh, but their livers are also processed to make cod liver oil which is an important source of vitamin D, vitamin E, and omega-3 fatty acids. 

Cod is a flaky white fish that has a mild flavor, but it is sometimes mistaken for other species that are completely unrelated to this fish. This is one of the many reasons you should purchase your fish from a seafood market or other store that ensures you know where your seafood is coming from. This species is also threatened by overfishing in some regions. Regulations are being placed, but there is such a high demand for cod for its various uses that it is being harvested more than it should.

We get our cod from a fishery that harvests from the Northern Atlantic. If you have more questions, or want to learn more, this link gives you general information and some historical fun facts we found interesting.

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Halibut is the largest flatfish in the marine ecosystem. They are bottom-feeders, meaning they live and feed on the bottom of the sea floor. This is a bigger fish, reaching lengths of about 15 feet long. The largest halibut recorded was measured at 615 lbs. but it was estimated at nearly 700 lbs. when it was still alive. Halibut is a white, flaky fish that has a very subtle flavor, but still a favorite amongst seafood lovers.

According to its population size, Atlantic halibut is very low and is subject to overfishing. This is leading NOAA and other fishery management organizations to place regulations on size and quantity of this species. 

Here at Miss Mary Seafood, we receive our halibut from a reputable fisherman that harvests from the Southern Atlantic. If you would like more about the population or some general facts, visit the NOAA website. Or, if you were looking for some recipes to try, visit the Taste of Home website!


The swordfish is the one of the ocean's fastest, strongest predators. They get their name by the long, pointy bill growing from the front of its head. Swordfish use this appendage to their advantage to stun their prey by swinging their head from side to side, knocking the prey unconscious and making them easier to catch.

According to fishery management organizations, this species is not being overfished and is not under threat of overfishing at this time, but they are still being weary of population sizes and placing regulations over commercial and recreational fishing. 

Here at Miss Mary, we get our swordfish from fisherman who catch them along the Southern Atlantic. For more information on this species and general information, visit the NOAA website or the OCEANA website.

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This species of rockfish that we sell at the store is also referred to as striped bass or striper. This species has a more silvery shade with darker stripes running horizontally along the body of the fish. They are managed in the US regions by the Atlantic States Marine Fisheries Commission (ASMFC). 

Atlantic coast striped bass populations suffered a major downfall after commercial landings peaked in 1973 at more than 6,000,000 metric tons. Besides commercial overharvest, this species suffered habitat loss due to construction of fish passages such as dams, preventing them from reaching their spawn habitats. Hatcheries began rearing and stocking striped bass to offset this plummet. Since a stock assessment in 2014, the species has reached a non-threatening population size and are not being overfished.

At Miss Mary seafood, we get our rockfish from fisherman who harvest along the East Coast of the Southern Atlantic. For more information about the species check out the NOAA website, or for more localized information, visit the Chesapeake Bay Program website.

Chilean Sea Bass

The species of Chilean sea bass that we sell here at the store is also referred to as Patagonian toothfish. This species is relatively large that gets its name from where it was discovered in South America. When it was being developed as a high value fishery species, seafood distributers assumed that people would be more inclined to buying a fish named Chilean sea bass.

Many have compared the look and taste of this fish to black cod. This has a white, milky color to it white a flaky yet firm texture. It's slightly sweeter than cod, being one of those swimmers that does not have a very fishy taste, and if it's cooked right should have a smooth and buttery taste.

At Miss Mary Seafood, we get most of our sea bass from its origin country, Chile. If those fisheries happen to not have any in their nets, we source from further south in the Antarctic.

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