Fish Market

All it takes is one look in our seafood case and you know Captain Marden’s is different. It’s the rainbow of color and texture—each tender piece of fish looking as if it were placed on the ice just moments before. We offer fresh fish delivered 7 days a week, with over 20 varieties in the case daily we have everything you need for seafood. From classic baked stuffed potatoes and cole slaw to lobster croquettes and crab cakes, each salad and side dish inspires entire meals.  

 

Store Hours

 

Monday – Friday 8:00am – 6:00pm
Saturday 8:00am – 5:30pm
Sunday 10:00am – 5:00pm

Address

279 Linden Street

Wellesley, MA 02482

Get Directions

Fish Market Updates

Steamed Lobsters

Let us cook your lobsters for you. With just a little notice our fish market will steam, crack and split your lobsters. Pick up your lobsters at our retail store hot and ready to eat. Please specify if you would like us to crack and split.

Please call ahead as our kettles fill up quickly!

Live Lobster Pricing (May 8, 2024)

Chix.(hard shell)    $ 13.99 per pound

1 1/4 (hard shell)   $ 14.99 per pound

1 1/2 (hard shell)    $ 16.99 per pound

1 3/4+ (hard shell)  $ 19.99 per pound

Baked Stuffed Lobster pricing (May 8 2024)

Regular…$25.00 (1 1/2LB Lobster)

Specials…$32.00 (1 1/2LB Lobster stuffed with an extra tail)

2lb……….$37.00 (pre order only)

 

Shop Online

Pick up in Wellesley, for local deliveries, we also use Mercato.

Home Deliveries – Please call and order 24 hours in advance!

 

 

Overnight Shipping

Place your order online for overnight shipment via UPS 

Or call 781-235-0860 to place your order

 

PopUp Bagels 

For over a year now we have been baking some of the best Bagels in New York right here in Wellesley. Trained by the best, we bake on Friday and Saturday mornings. Click the link below to learn more about how to order your bagels. 

 

Le Petit Four

Every Friday at 11:30 am Valerie from Le Petit Four will be in the store serving the freshest French pastries around. Come early as they sell out quick! 

All baguettes, mini baguettes, and dinner rolls in the store are from Le Petit Four.

Learn More Here

What’s in Stock this Week

  • Icelandic Haddock
  • Canadian Halibut Fillets
  • Wester Ross Scottish Salmon
  • Canadian Farmed King Salmon
  • Red Snapper
  • Gulf of Maine Lemon Sole & Flounder
  • Gulf of Maine Grey Sole 
  • Maine Mussels 
  • Fresh Florida Headless Shrimp (Never been frozen!)
  • Glidden Point Oysters
  • Canadian Hard Shell Lobsters

Current Fish Market Menus

Fresh Fish Urban Pick Up & Farmers Markets

Come to the Follen Community Church parking lot in Lexington from 10-11:30 on Wednesdays and pick up your previously placed fish order. Look for us in the warmer months at four local Farmers Markets.

To place your order email roy@captainmardens.com.

We will bring your order in our refrigerated van and you can order anything we sell in our retail store in Wellesley. Orders must be paid for in advance. Enjoy the convenience of having Captain Marden’s in your neighborhood.

Farmers Markets

Lexington- Winter farmers every other Saturday

Dedication to Quality

Simply Fresh. Simply New England.

Captain Marden’s was founded with the premise that we would deliver the best, highest quality seafood to our customers- no exception. Whether it be local cod from the Atlantic Ocean or shrimp from the Gulf of Mexico, we are proud to say that we only serve the highest quality seafood. Our dedication to the freshest, highest quality seafood is one of the reasons we have a loyal clientele who keep returning year after year.

Learn More

Frequently Asked Questions

Keep it cold! Never leave seafood in a hot car!

Storing Fresh Seafood

Unwrap, rinse under cold water, pat dry with paper towel and place in an airtight container. Store in the coldest part of the refrigerator.

For optimum flavor, texture, and nutritional value, store fresh seafood no longer than 1-2 days before use.

Although it’s best to use seafood in its fresh state, if it is necessary to freeze fish, do so quickly and use it as soon as possible.

Refrigerate live clams, oysters, mussels, crabs, lobsters, and crayfish in well ventilated containers. Cover container with a damp cloth or paper towel.

Do not store live shellfish in airtight bags or containers. Storing live shellfish in fresh or salt water will kill them.

Storing Frozen Seafood

Store frozen seafood products in the freezer immediately when you get home. Store them in their original moisture-proof package.

Frozen seafoods packaged in over-wrapped trays should be repackaged in cling wrap, plastic freezer wrap, freezer paper, or other moisture-proof material before storing them in the freezer.

Keep frozen seafood at 0 degrees F or below until ready to use.

Thawing Frozen Seafood

Many frozen seafood products do not need to thaw before being cooked. Follow the processor’s directions. Frozen seafood generally require double the cooking time recommended for fresh fish.

If thawing is required, do so in the refrigerator (about 18 hours per pound) or under cold water.

Do not thaw frozen seafood at room temperature or under warm running water. Thinner parts of the seafood thaw faster than thicker parts, and the outer edges may start to spoil before the center has thawed.

Handling and Preparation

Don’t cross-contaminate! Bacteria can spread from raw and live seafood to cooked seafood. Handle raw and cooked seafood products separately.

Thoroughly wash and rinse knives, containers, and cutting boards between handling of raw and cooked seafood.

Freshness is easiest to gauge when the fish is whole. Look for these signs of quality in both whole and “dressed” fish:

  • Appearance is bright and shiny.
  • Scales are bright, most of them intact and adhering closely to the skin.
  • Eyes are bright, clear, and full and often protrude.
  • Gills are red – and indicatory that oxygen is present and the fish is very fresh. Gill color fades with time to light pink, then gray, and finally to greenish or dull brown.

If the fish has been dressed:

  • Flesh of most species of lean or white fish should be white, and almost translucent; there should be no signs of reddening along the backbone, nor discoloration of the flesh.
  • Flesh should feel firm and elastic when pressed with the fingertips. Fish that is limp, soft and remains indented after pressing is stale.
  • Fish aroma is fresh and mild, not “fishy”.
  • A drawn fish is a whole fish minus its internal organs. A drawn fish may still need to be scaled.
  • A dressed fish has had its organs, scales, head, tail, and fins removed. It’s ready to be cooked.
  • A fish steak is a crosscut slice from a large dressed fish. Steaks do not need any special preparation before cooking.
  • A fish fillet is a boneless piece cut lengthwise from the side and away from the backbone.
  • For whole or round fish, allow ~3/4 lb. per person
  • For dressed or cleaned fish, allow ~1/2 lb. per person
  • For fillets or steaks, allow ~1/2 lb. per person

How to Cook Fresh Seafood

Of course cookbooks, magazines, and cooking shows are all good resources for new recipes, but in our family, we’ve always found that our all time favorites are recipes that have been passed along to us by relatives, neighbors, friends, and customers. With that in mind, we’ve created the Captain’s Recipe Swap Shop.

Catering

Have our food truck at your event, host a clam bake, or get full-service catering

With prepared favorites ranging from crab cakes, scallops & bacon and cooked shrimp to smoked pates, cold poached salmon or seafood quiche, there’s no occasion with which The Captain can’t lend a hand.