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New England fishing towns and ports, particularly those in Gloucester and New Bedford, are part of a thriving industry dating back to the 18th century. Today, New England seafood continues to reign supreme. Just as New England waters are known for their bounty of some of the best fish and seafood from the Atlantic, Chef Dave Nevins is just as well known for his preparations of these Northeast delicacies. Chef Dave originally made a name for himself during his early years at Nathaniel Hall’s Kingfish Hall in Boston, which featured a 90% seafood menu. It was ultimately his time at Neptune Oyster that catapulted this talented chef to star status and where he further perfected various seafood cooking techniques and recipes that he now shares with his customers at Siegel Bros. Marketplace.
“It starts with the quality of the fish. Seasonality, strict fishing guidelines, freshness, and the state of our waters all play a major role in what we sell and prepare in the market, ” says Chef Dave.
Siegel Bros. sources wild fish caught using the most sustainable methods. This approach to sustainability includes sourcing from fisheries that operate within management programs and with fisheries certified to the Marine Stewardship Council’s environmental standard for well-managed and sustainable fisheries.