Most seafood companies won't tell you how many freeze-thaw cycles your order has been through. We will — because ours only has one. Here's the whole system, start to finish.
Most Seafood Companies Won't Tell You How Old It Is
Here's the part nobody puts on the package: a lot of "fresh" seafood has been frozen, thawed for the display case, and sometimes frozen again before it gets to you. Each cycle costs you something — texture, flavor, the thing you're actually paying for. The label just won't say which cycle you're on.
We're not interested in competing on that game. So we don't play it.
Two Docks. No Middlemen. That's the Whole System.
Our lobster comes from boats in Stonington and Spruce Head, Maine. Not "the Gulf of Maine" as a marketing region — two specific working harbors, where we know the boats and the boats know us.
From there, it comes to us. Black Point Seafood Company operates out of 48 Union Wharf in Portland, and that's the whole supply chain: boat to wharf. The catch goes into our water tanks the same day it's hauled. It either ships live, or it gets processed within hours — not days, not after a stop at a broker's warehouse somewhere in between.
That's it. That's the system. It's short on purpose.
The Tails: One Freeze, Done Right
If you're ordering tails, here's what actually happens to them, because you should know:
They're harvested by hand. Processed within hours of harvest — not stockpiled, not batched up over a few days waiting for volume. Then they're flash-frozen exactly once, at peak freshness, down to -140°F using nitrogen super-freezing technology.
One freeze. At the right moment. That's the whole claim.
Compare that to the industry norm — frozen, thawed for processing or repackaging, refrozen for shipping — and you start to understand why so much "wild-caught" seafood tastes like it's been somewhere. Ours hasn't.
Mark's Been on This Dock for 16 Years
You can write "quality control" on a website. It doesn't mean anything without a person behind it.
Mark has worked our dock for 16 years. He's not a job title we invented for this page — he's the guy who's actually looking at the catch, every day, deciding what meets the bar and what doesn't. When we say the product is checked before it ships, we mean Marc checked it. That's a name and a tenure, not a policy.
An Honest Invitation
We're not going to tell you this is the only place to buy lobster, or that everyone else is doing it wrong on purpose. Most of the industry is just built around volume and shelf life, and those incentives produce what they produce.
We built ours around two docks, one wharf, and as few hands touching the product as possible between the boat and your door.
If that's the kind of sourcing you've been looking for, you know where to find us. If it's not what you need right now, that's fine too — at least now you know what questions to ask the next place.