We Are Happy To Special Order For You
What We Do
Our Concept
Waterway Fish Market is committed to serving only the finest,
freshest fish and seafood that is available.
We take responsibility in the important issue of seafood sustainability. The practice of seafood sustainability is a commitment and principle we include, in relation to the seafood we buy and sell, where it is sourced from and where it is caught. We work with boats and suppliers who only follow guidelines to continually improve seafood sustainability and help
protect ocean ecosystems by not over fishing or
using environmentally destructive fishing methods.
We are committed to sourcing all our fish and seafood sustainably.
It is important to us how every species that we sell has been caught or the way it has been raised. Being a good steward of our oceans and freshwater environments is extremely important,
and an issue that we strongly believe in.
We also believe in the sustainability of our community and the people in our community. Waterway Fish Market is committed to hiring interns for an 8-week training period to develop them for the
next step in their career path.
We believe that a community thrives because a business offers quality product, seamless service, and gives back to their community.
Products You Can Expect From Us
We will carry a variety of fish and seafoood from various regions throughout the country and world. Selections will change daily. Listed below is a sampling of some of the items that will be available.
- Grouper
- Snapper
- Halibut
- Tuna
- East Coast Oyster
- West Coast Oysters
- Scallops
- Shrimp
- Mussels
- Clams
- Alaskan Crab
- Florida Crab
- Maryland Crab
- Cold Water Lobster
- Warm Water Lobster
- Finishing Salts and Oils
- Waterway Fish Market Seasonings and Accoutrements
Special Order Items Are What We Do
Meet Kathy - Our Driving Force
Kathy Jones is the Executive Chef at Second Helpings, Inc., a community kitchen, and culinary job training program dedicated to transforming lives through the power of food. Through its three programs of Food Rescue, Hunger Relief, and Culinary Job Training, Second Helpings provides nutritious meals for thousands of hungry children and adults each day and has trained over 900 unemployed and underemployed adults for careers in the culinary industry. Jones oversees everything culinary at Second Helpings, including the Hunger Relief Kitchen and the
Culinary Job Training program.
Prior to joining the team at Second Helpings, a Florida native, Chef Kathy has spent decades as one of Indy’s most renowned chefs, working as an executive chef in kitchens at Island Café, Coconut Cove, Iozzo’s Garden of Italy, and Salt on Mass. Kathy also spent 3 years in Sitka, Alaska as the Executive Chef of two hotel properties, the Westmark Hotel,
and the Totem Square Hotel.
Growing up in Southwest Florida, Jones whose father was a charter boat captain was surrounded by fresh seafood and fish. The importance of sustainability and ethical fishing have been a part of her life
for over 40 years.
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Opening April 2021
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