207-775-0251
9 Custom House Wharf
Portland, ME 04101
since 1967

Retail Store Now Open

with limited access. Thank you for wearing a mask.
Shop for Curbside pickup, Local Home Delivery, and FedEx Shipping in our
store.

We’re open 7 days a week

Mon-Sat 9a-5p, Sun 9a-4p

To shop for fresh seafood during the Covid-19 Pandemic:

Thank you Greater Portland, all of Maine, and beyond for your kind support. Be careful, stay well!

The Market

A local landmark since the 1800s, our photogenic market on Custom House Wharf is the number one destination for locals and people-from-away alike in search of lobster in Maine, and the freshest seafood anywhere. And no, we don’t throw our fish. We love our fish. We wouldn’t do that. Still, bring your camera.

Maine's Source

Portland has many of the most well-regarded restaurants anywhere in the northeast, and the best of those come to us as their source for quality seafood. They love our specialty cuts, custom orders, rare species, sustainable practices, and market prices.

At Your Door

We ship almost any of our product to you, including live lobsters. Count on the actual real people (no robots, no cyborgs!) behind our fancy website to pack and ship your next special occasion with care.

We like it here.

We rely on a wide variety of neighbors and friends from around the globe to supply us with fantastic seafood. And speaking of the globe, we love the one we’re on, so we pay close attention to shifting sustainability practices. We’ll never sell something simply because it’s available, and we’ll never sell you something we wouldn’t take home ourselves.

See what it means to be part of our family

This weekend’s in-store retail specials:

From our Facebook feed. In-person pricing only.

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#Specials are on the board! Come on down the wharf and get all you need for some delicious meals this weekend!

Heres a great Saturday lunch. Yes, its a big, long recipe but youve got this!    

Chef Hats on!

FRIED FISH SANDWICHES !!

Ingredients:
Serves 4

TARTAR SAUCE:
½ cup mayonnaise
¼ cup finely grated lemon zest
2 Tbsp. fresh lemon juice
2 Tbsp. sweet relish
1 Tbsp. chopped drained capers
1 Tbsp. Dijon mustard
1 small garlic clove, finely grated
Kosher salt

FISH AND ASSEMBLY:
2 Tbsp. Old Bay seasoning
1 tsp. baking powder
1 tsp. cayenne pepper
¾ cup all-purpose flour, divided
¾ cup cornstarch, divided
Vegetable oil (for frying; about 6 cups)
5–6 mini seedless or Persian cucumbers (our favorite!)
⅓ cup seasoned rice vinegar
8 potato rolls
2 Tbsp. unsalted butter, melted
1 large egg, beaten to blend
¾ cup light beer
8  4-oz. pieces skinless, boneless firm whitefish fillets (¾–1 thick)
½ cup very coarsely chopped dill
Kosher salt
Lettuce leaves (for serving)

SPECIAL EQUIPMENT:
A deep-fry thermometer

Preparation:

TARTAR SAUCE:
Step 1
Mix mayonnaise, lemon zest and juice, relish, capers, mustard, and garlic in a small bowl to combine; season with salt.
FISH AND ASSEMBLY:
Step 2
Prepare a grill for medium-high heat. Whisk Old Bay seasoning, baking powder, cayenne, ½ cup flour, and ½ cup cornstarch in a medium bowl. Whisk remaining ¼ cup flour and ¼ cup cornstarch in another medium bowl.
Step 3
Set a deep cast-iron skillet or large Dutch oven fitted with thermometer on grill; pour in oil to come 1 up sides. Heat until thermometer registers 375°.
Step 4
Meanwhile, thinly slice cucumbers lengthwise. Toss in a third medium bowl with vinegar and gently massage with your hands to soften them slightly. Let sit, tossing occasionally, at room temperature at least 10 minutes.
Step 5
Lightly brush insides of rolls with butter and grill just until toasted, about 30 seconds. Transfer to a plate.
Step 6
Gently whisk egg and beer in a small bowl to combine, then gently whisk into Old Bay mixture in 3 additions. Working in 2 batches, season fish lightly with salt. Dredge in flour mixture, knocking off any excess, then dip into batter and lift up with a fork, letting excess drain off and wiping against side of bowl to eliminate any thick drips. (Batter should completely coat the fish without looking clumpy.)
Carefully lower fish into oil and fry, turning halfway through, until deeply browned and an instant-read thermometer inserted into the thickest part of each piece registers 125°–130°, 7–9 minutes. Using a slotted spoon, transfer to a wire rack set inside a baking sheet.
Step 7
Drain most of vinegar from cucumbers and toss in dill. Build sandwiches with fried fish, cucumbers, lettuce, and tartar sauce.
Step 8
Do Ahead: Cucumbers (without dill) can be pickled 2 days ahead. Cover and chill.
Enjoy!

Do you get our weekly newsletter? Go to our website at harborfish.com and sign up!

Recipe & photo: bonappetit.com.Image attachment

#Specials are on the board! Come on down the wharf and get all you need for some delicious meals this weekend!

Here's a great Saturday lunch. Yes, it's a big, long recipe but 'you've got this'!

Chef Hats on!

FRIED FISH SANDWICHES !!

Ingredients:
Serves 4

TARTAR SAUCE:
½ cup mayonnaise
¼ cup finely grated lemon zest
2 Tbsp. fresh lemon juice
2 Tbsp. sweet relish
1 Tbsp. chopped drained capers
1 Tbsp. Dijon mustard
1 small garlic clove, finely grated
Kosher salt

FISH AND ASSEMBLY:
2 Tbsp. Old Bay seasoning
1 tsp. baking powder
1 tsp. cayenne pepper
¾ cup all-purpose flour, divided
¾ cup cornstarch, divided
Vegetable oil (for frying; about 6 cups)
5–6 mini seedless or Persian cucumbers (our favorite!)
⅓ cup seasoned rice vinegar
8 potato rolls
2 Tbsp. unsalted butter, melted
1 large egg, beaten to blend
¾ cup light beer
8 4-oz. pieces skinless, boneless firm whitefish fillets (¾"–1" thick)
½ cup very coarsely chopped dill
Kosher salt
Lettuce leaves (for serving)

SPECIAL EQUIPMENT:
A deep-fry thermometer

Preparation:

TARTAR SAUCE:
Step 1
Mix mayonnaise, lemon zest and juice, relish, capers, mustard, and garlic in a small bowl to combine; season with salt.
FISH AND ASSEMBLY:
Step 2
Prepare a grill for medium-high heat. Whisk Old Bay seasoning, baking powder, cayenne, ½ cup flour, and ½ cup cornstarch in a medium bowl. Whisk remaining ¼ cup flour and ¼ cup cornstarch in another medium bowl.
Step 3
Set a deep cast-iron skillet or large Dutch oven fitted with thermometer on grill; pour in oil to come 1" up sides. Heat until thermometer registers 375°.
Step 4
Meanwhile, thinly slice cucumbers lengthwise. Toss in a third medium bowl with vinegar and gently massage with your hands to soften them slightly. Let sit, tossing occasionally, at room temperature at least 10 minutes.
Step 5
Lightly brush insides of rolls with butter and grill just until toasted, about 30 seconds. Transfer to a plate.
Step 6
Gently whisk egg and beer in a small bowl to combine, then gently whisk into Old Bay mixture in 3 additions. Working in 2 batches, season fish lightly with salt. Dredge in flour mixture, knocking off any excess, then dip into batter and lift up with a fork, letting excess drain off and wiping against side of bowl to eliminate any thick drips. (Batter should completely coat the fish without looking clumpy.)
Carefully lower fish into oil and fry, turning halfway through, until deeply browned and an instant-read thermometer inserted into the thickest part of each piece registers 125°–130°, 7–9 minutes. Using a slotted spoon, transfer to a wire rack set inside a baking sheet.
Step 7
Drain most of vinegar from cucumbers and toss in dill. Build sandwiches with fried fish, cucumbers, lettuce, and tartar sauce.
Step 8
Do Ahead: Cucumbers (without dill) can be pickled 2 days ahead. Cover and chill.
Enjoy!

Do you get our weekly newsletter? Go to our website at harborfish.com and sign up!

Recipe & photo: bonappetit.com.
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Harbor Fish Market • (207) 775-0251 • 9 Custom House Wharf • Portland, Maine 04101