Fridays
Fish Fry Fridays
Open to 6
The one day the doors stay open past 5:30. Fried perch sandwiches, smoked whitefish dip, fries and slaw — cooked to order, so Fridays get busy. Call ahead and it’s waiting.
The week
Some days are their own reason to come.
Fridays and Saturdays run on their own clock. Class nights are held by phone — there is no form to fill in.
Saturdays
Lobster Roll Saturdays
12 – 4 PM · $20 each
Every Saturday, straight through the middle of the day. Lobster roll kits to take home and build yourself — a pound of meat, six New England rolls, remoulade and butter garlic — are a phone call ahead.
Winter months
Cooking class nights
Wednesdays, 6:30 – 8:30
Two hours at the Captain’s table with Chef Mark Coursey — scallops one week, grilled salmon and fried rice the next. BYOB. Seats are held with a deposit and they sell out, so booking is a phone call, not a form.
Reserve a seatAlso here
They’ll do the work you don’t want to.
Seafood boiler rental
$25 a day
$500 deposit, refunded on return
Take the boil to your own back yard.
The same 40-pound boiler the shop runs. Call ahead — there is one, and summer weekends go first.
Custom fish smoking
Priced on the job
Bring your catch, pick it up smoked.
The shop's own smokehouse — the one behind the whitefish, the salmon and the brisket on the board.
Fish cleaning
Priced on the job
Filleted and bagged while you wait.
Bring in what you caught. They clean it the same way they clean what comes off their own boat.
Call (814) 520-5047
Any of these is arranged over the phone.