The routine
How it works
Three steps, twice a week. Planned We're pre-launch, so days and times are the plan, not a promise yet.
No. 1
Pick from this week's sheet.
A short list of what's best this week, priced by the pack.
No. 2
Order by 8 pm the night before.
We cut and pack in the morning.
No. 3
Grab it from your building's cold room.
In by 3 pm. We text you when it's there.
The cutoff
Order by 8 pm the night before. That's when we place our order at the waterfront. Nothing gets cut until you've asked for it.
Delivery days Planned
Tuesday and Friday to start. A third day once enough of your building is ordering.
Cold-room pickup
We drop every order for your building into its existing grocery cold storage, usually the package room, by 3 pm. We text you when yours is in. No waiting at home for a driver.
Packing
Wrapped in our newsprint-style food-safe paper with a moisture liner, labeled with what it is and when it was cut. Real newsprint ink isn't food-safe, so ours is printed for the job.
Minimum order
$40 (subject to change before launch). That's two good dinners for two, and it's what makes the drop worth making.
If you miss pickup
Pick it up the same evening. The cold room keeps it cold, but seafood is best the day it's cut. Running late? Reply to our text and we'll sort it out.
No home delivery. On purpose.
One drop for the whole building is what keeps prices fair and the fish cold. It's also why we can cut to order instead of guessing.