Issue link: http://southshoremagazine.uberflip.com/i/1323382
2004, Rocky Neck Fish Co. began with one market at the Fruit Center in Milton, one truck and Steve Gennodie. Gennodie was already well-known in culinary circles from his time as a chef at Boston's Four Seasons Hotel, as well as the executive sous-chef at the peerless Mistral on Columbus Avenue. A resident of the North Shore, Gennodie named his new fish company after the time-honored Rocky Neck artist colony located on a gorgeous peninsula in Gloucester. Once Gennodie opened Rocky Fish Co., powerhouse distributor Specialty Foods didn't waste any time selecting Rock Neck Fish as its purveyor. Word spread like wildfire about the incredible new fish selection at Milton's Fruit Center and, soon, Hingham's Fruit Center was also carrying Rocky Neck Fish products. "There is a premier seafood world right at our fingertips," says Gennodie. "We're connected with fishermen around the country and provide unique and exceptional products to our retail customers, as well as the nation's top restaurants. Our customers are getting the freshest, highest quality seafood not just from Boston, but also places like Maine, Rhode Island, New Orleans and Florida." Rocky Neck Fish's markets carry caviar from famed Napa Valley chef, author and MasterClass instructor Thomas Keller of French Laundry and Bouchon. It also has second-to- none tuna, and even appeared on National Geographic's "Wicked Tuna" with Dave Marciano. Rocky Neck Fish Co. takes pride in doing the best for its customers, its fishermen and the environment. It performs due diligence on all of its vendors and makes sure all facilities and fishing boats are certified. Thanks to its well- established relationships with top-tier restaurants and fishermen around the country, customers have access to the highest quality seafood, both locally and nationally. There is no absentee ownership with Rocky Neck Fish; Gennodie is completely hands-on: "I am getting texts at all hours day and night about who caught what; that we have 400 pounds coming in from Harwichport or Provincetown; or that the tides and weather that day are prime for collecting oysters." Gennodie does everything from creating forecasts and market sheets, to cutting and icing fish, to going on deliveries. Owning his own processing 30 IN By Erica Ford