Mid-coast Maine’s destination for the freshest and widest variety of seafood, lobsters and shellfish. We are a family business established in 1986 in it’s second generation. Our display case overflows with enticing items from both near and far.  Along with the delights from the sea we have a wide variety of fine wines, local micro brews, foraged items and grocery selections to go with your entree. We can ship or pack your purchase for travel for up to 24 hours.

Black Sea Bass

Black sea bass is a small, plump fish related to grouper, is one of the most important commercial bass species. These bass begin life as males and become females between the ages of 2 and 5. Attractive fish, they lend themselves to display in live tanks.

Black Cod/Sablefish

Unusually rich and smooth, sablefish, also known as black cod, pairs perfectly with a miso marinade. Also known as butterfish, because they taste like butter, sablefish is rich, buttery and velvety, and makes for an elegant meal, loaded with heart-healthy Omega-3s.

Arctic Char

Arctic char is a member of the trout and salmon family, and it physically resembles the salmon. Its silvery skin is dappled with pink along the lateral line, and the fish sports green and blue coloration on its back and upper sides. Arctic Char has a delicate and flaky pink flesh it has a sweet, milder flavor than salmon.


Cockles are a hard shell clam, native to New Zealand. Live cockles are sufficiently cooked as soon as the shells open; overcooked, they shrivel quickly. In the U.K., steamed cockles served with vinegar — the legendary ware of Molly Malone — are a traditional treat.

Spanish Mackerel

A new Jess’s favorite is the delicious, healthy Spanish Mackerel. Spanish Mackerels have darker meat and are one of the tastiest of the Mackerel family. Spanish Mackerels are also one of the richest sources for Omega-3 fatty acids.

Local Mackerel

Schools of these silvery bullets spends the warmer months close to shore and near the ocean surface, appearing along the coast in spring and departing with the arrival of colder weather in the fall and winter months. Mackerel are oily fish have long been key members of the superfood group.


All groupers are members of the sea bass family, Serranidae, and are found in tropical and warm temperate waters worldwide. Black and red grouper are the most popular of these. Due to their preferred habitat around coral reefs, groupers are accessible primarily by hook-and-line fishing.

North Atlantic Halibut

Halibut is a staple fish for our market. In the early spring you can find local halibut caught by lobstermen from Penobscot Bay. In the other ten months of the year we have halibut from Canada and Massachusetts. This firm white fleshed fish has large flakes and is very lean. It has a mild flavor and is slightly sweet. We have both fillets and steaks regularly. It is perfect for baking, grilling, broiling, pan sear and poached.

Ecuadorian Shrimp

Sparkling conditions give rise to a purely delicious shrimp. Blue Foot White Shrimp from Ecuador’s Pacific Coastline brings fresh appeal to an old favorite. Free of antibiotics, growth enhancers, additives or preservatives.

John Dory

This flat upright swimming fish is a by-catch of squid found in both Massachusetts and Rhode Island. It’s thin silvery skin works well pan-seared. A lesser known fish that will quickly become your favorite.

Scottish Atlantic Salmon

The Atlantic salmon species is a protected game fish so in order to commercially purchase this species has to be farm raised. Jess’s has a strong commitment to only the best, healthiest options for our customers. Over the years we have tried different farmed salmon options and we find the Scottish practices to be most in line with our beliefs.


The Maine scallop season is in full effect in the coldest, harshest months of the year. From December to April our fishermen brave the elements to capture these sweet meats of the sea. The days catch is then frozen by us with no additives and made available to you year round.


Smelts the small ocean fish that run up river to spawn in the winter months are a local treat. They typically breaded and fried bone in. From October 1st till March if there is ice on the rivers you will find shacks, some available for rent, where the occupants are warm and toasty hoping they will pull up a line full of nearly translucent fish.

Soft Shell Crab

Maryland soft shelled Blue crabs are a springtime treat commonly available between May and June. Soft-shell crab is a culinary term for crabs that have recently molted their old exoskeleton and are still soft. Soft-shells are removed from the water as soon as they molt to prevent any hardening of their shell. They are typically breaded and fried shell and all.

Live Lobsters

Our lobsters are sourced from local fishermen in Penobscot Bay and surrounding islands then briefly stored in our aerated ocean water tanks where you can help select the perfect “bug” for you. Once your selection has been made your lobsters can travel home with you live or have them cooked in our no water added industrial steamer.


The haddock is a saltwater fish found in the Northeast Atlantic Ocean. It is easily recognized by a black stripe running lengthwise along its white side and a distinctive blotch above the pectoral fin. A very popular fish known for its mild flavor and lean flaky texture, haddock is sold fresh, smoked (finnan haddie), dried and frozen.

North Atlantic Cod Fish

Cod once populated the oceans in large numbers, and in the Middle Ages, it was one of the most commercially important fish in Europe. Due to the fact that it could be preserved through drying, smoking, or salting, it was easy to transport and store and thus was traded widely. In the year 2000, the WWF declared cod an endangered species.

Pemaquid Mussels

Pemaquid Mussel Farms was formed in 2007 with the purpose of growing high quality, raft cultured mussels along the coast of Maine using sustainable and innovative aquaculture techniques. It is an owner-operated company, with a management team in marine biology, ocean engineering, boat building, mussel aquaculture, and seafood sales.

Yellowfin Tuna

Yellowfin tuna is wild caught in the warmer southern North Atlantic. Often referred to as ahi after the Hawaiian name for fire in reference to the vibrant red color of the flesh. The best quality will be from the hook and line method of harvest. The flesh is mild and has a meaty flavor. More flavorful than albacore but, but leaner than bluefin. Yellowfin is served cooked often grilled, raw as sashimi and in sushi.