Captain’s Log

Jim Petrella, Sr. started this restaurant with the intention of serving one of the finest selections of seafood in the world.

“As a native of New England,” he said “it always bothered me that only 11% of the restaurants and only 2% of the fast food places on the eastern seacoast serve fresh seafood. Because we use only fresh seafood, this restaurant is not like any other in comparison to the quality and preparation.”

In order to ensure the quality of the delicate flavor of all our seafood, first we use the most expensive 100% pure vegetable oil for cooking because we do not have to disguise the taste with beef fat, blends of beef and vegetable or palm-soybean oil as others do. Secondly, every batter used on our seafood is our own blend, which is prepared and the recipe is known only to us. Third, we use the most expensive fillet, which is local, not frozen or second grade, as most so-called seafood restaurants use. Our scallops are sea scallops. We use fresh native sea scallops and oysters when in season. Our clams are whole and fresh daily. For those of you who do not like whole clams, I have strip clams without the bellies. The only seafood we use which is not native to this area is shrimp, even though you may find it defrosted in a seafood market or restaurant, it was first frozen because of its highly perishable nature and location. An iodine taste is sometimes associated with shrimp. This shrimp is of poorer quality and generally from overseas. We use the most expensive shrimp from the Gulf of Mexico. Last, but not least, every item of seafood is fried in its own Fryolator, so there will be no flavor transfer: this ensures the delicate taste of each type of seafood. “As a native of New England, it always bothered me that only 11% of the restaurants and only 2% of the fast food places on the eastern seacoast serve fresh seafood. Because we use only fresh seafood, this restaurant is not like any other in comparison to the quality and preparation.”

Even though we are so particular about our seafood and its preparation, we could ruin all our effort by pre-cooking and using heat-lamps or other devices as most restaurants do. This we will never do. You may have to wait a bit longer for your food, but remember, the time we take is worth your wait.

Finally, we have always taken pride in serving the largest portion at the lowest possible prices. You may think you can get an order cheaper somewhere else, but you are getting about twice the amount of food at our restaurant. We believe people enjoy getting the most and best for their money. It was never our intention to waste food by serving large portions so our customers could not consume them. We have a large take-out section, at no extra charge partially for this reason. An order can be split any way when taken home.

We hope this log will be a helpful guide to you in any future purchase you make involving seafood. In this world of gimmicks and word phrasing, there is no substitution for knowledge of the best. You should never be afraid to ask questions about any food you are eating and paying for.”

—The Petrella Family