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. Chances are, it was.
From classic baked stuffed potatoes and cole slaw to lobster croquettes and crab cakes, each salad and side dish inspires entire meals.
|Monday – Friday||8:00am – 6:00pm|
|Saturday||8:00am – 5:30pm|
|Sunday||10:00am – 5:00pm|
Come to the Follen Community Church parking lot in Lexington from 11-1 on Wednesdays and pick up your previously placed fish order. Look for us in the warmer months in Milton on Thursdays and Waltham on Saturdays.
To place your order email firstname.lastname@example.org.
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.
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.
Keep it cold! Never leave seafood in a hot car!
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.
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.
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.
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:
If the fish has been dressed:
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.
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.