Fish At Its Prime.Every Time.

For four generations, the Foley family has consistently set the industry standard for the
freshest, most flavorful seafood available. Foley Fish is sustainably sourced, meticulously
processed, and handled with care from dock to plate. As the nation’s most discriminating
chefs will tell you – if you love fish, you’ll love Foley.

Fishermen at the dock

Cherry Pickers.
Cream Skimmers.

We’ve been called worse. Our seasoned buyers have a reputation for being quality nuts, selecting only the freshest fish from New England’s four major landing ports. Every day we cull through thousands of pounds of fish in search of the flavor and shelf life our customers deserve. Discover what “Foley Quality” stands for – and what it takes to makes the cut.
Fisherman handling fish

We Cut Fish.
Not Corners.

If cutting fish is an art, handling seafood to preserve its natural freshness and flavor is a science. Long before Instagram, Foley has been setting the standard for all-natural, perfectly cut fillets that are always ready for their closeup. Foley fish is sourced to order, processed under stringent temperature controls, and packaged with love.
Fish in iced package

The Only Thing Flaky
is Our Ice.

We ship our fish in custom tins that naturally conduct cold to preserve shelf life. We pack every order for ground transportation in 12˚ flake ice, and all air transportation order in molded boxes designed to lock in the optimum temperature.
Quality starts with knowledge and an educated team is your greatest advantage. Our hands-on, three-day workshop schools chefs and retailers on proper seafood handling, from the boat to the kitchen.

Ready to Taste
the Difference?

Become a Foley Customer
Laura sitting by the pier

Meet the Mongress

Laura Foley Ramsden

A salty sense of humor and a boatload of grit. That’s what it takes to run a fourth-generation family business while raising a family of her own. Back in high school, Laura spent summers packing fish under her Dad’s watchful eye. Today, Laura works alongside her husband and co-owner Peter Ramsden, overseeing operations, hosting the Foley School of Fish, and advising customers on their seafood programs.

“There are real people behind the product.
Someone you know who will always make it right.”

Chef William Kovel, Catalyst Restaurant