Headquartered on the historic Boston Fish Pier, Red’s Best was founded in 2008 by CEO, Jared Auerbach. As a young fisherman from Boston, Jared worked on commercial vessels in Alaska and Cape Cod during the early 2000’s. He saw firsthand the struggles hardworking fishermen faced as commercial fishing became more and more industrialized, putting family fishing businesses at risk. Jared created Red’s Best with a simple mission - to put fishermen first.

Over the last 10+ years, Red’s Best has developed a strong reputation for freshness and variety. Jared recognized the abundance of species available in New England’s pristine cold waters, and has been innovating new ways for consumers and food service providers to have direct access to the freshest seafood.

The Truth about Fresh Fish

Many consumers are quick to assume that the freshest seafood is what you see in the traditional seafood counter at the grocery store. More often than not, the fresh fish in the counter is not fresh, but previously frozen and thawed. And, anything not sold at the end of the day is thrown out, leading to an unnecessary amount of wasted product. Whatever does get purchased must be consumed within 2 days, leading to even more wasted products with consumers at home.

Letting the Ocean Dictate What We Eat

Red’s Best is making the case that frozen fish is of superior quality, as it’s being frozen immediately off the boat, preserving as much freshness as possible. In addition to freshness, frozen fish also saves in distribution and packaging costs. Compare the cost of single delivery of frozen fish each month to stock a freezer, versus five deliveries of fresh fish a week to stock a seafood counter. The better all around environmental impact outweighs the perceived freshness of non frozen fish. And, frozen fish stores and thaws so easily, fish is the perfect choice for stocking freezers full of healthy protein options. 

Product Review: Salmon Collars

from Mable’s Head of Business Development, Kristin Keller

“When I was told I was being shipped a frozen package of salmon collar samples from Red’s Best I wasn’t that excited.  What are salmon collars? It sounded like the part of the salmon that you would typically eat around or even throw away before plating. 

The sample came with clear instructions.

“Grill the salmon collars - they will change your life. I started out commercial fishing for salmon and the collars automatically went to the captain when we ate salmon for dinner.” said Auerbach. ” shared Jared Auerbach, CEO, Red's Best.

What I came to learn was that salmon collars are the foie gras of the salmon; they include a little fat cap that gives them their unbelievable flavor.  The collar is a cut from along the fish clavicle and also includes the stiff pectoral fins that make for a pretty amazing presentation.

My family and I were so blown away by the tastiness of the salmon collars, that we arranged for our entire staff to give them a try. Such an amazing, tasty pick-me-up while many of us are staying home, and cooking more than ever for our families."

About the Partnership:

Red’s Best joined Mable as a result of the ever shifting landscape in the restaurant business due to Covid-19. Similar to many brands in the food service space, Red’s Best was faced with the decision to pivot their operations and find a new way to keep connecting fresh fish to consumers. Mable was the perfect solution, allowing grocery buyers to get the freshest fish in New England drop shipped quickly and safely to their stores. Mable and Red’s Best are both Boston based brands and the partnership has been a natural success.

What buyers are saying:

"I love Red’s Best, it’s been absolutely wonderful! It ships so fast it's amazing, and everything is still frozen solid when I get it and it's been flying off the shelves." buyer from Locust Hill Market

“My customers are raving that the scallops are some of the sweetest I’ve ever tasted” -buyer from Central MA Locavore

Get Red’s Best for your store today, or share this post with your favorite local grocer!