From Sea to Table

EAST WAREHAM, Massachusetts — “The fishermen work hard; they’re gone for weeks at a time catching fish and being away from their families. Guy said, “They catch the big fish and lobsters that I have at my restaurant.” 

Lobster Pot is a popular and highly respected seafood restaurant in Cape Cod. The owner Guy Marino shares his story. 

“A lot of people ask me why my prices are high, but they don’t understand the amount of work and time the fisherman takes to catch these fish in deep waters. There’s a high demand and my fish are real; they don’t have fillers and fake ingredients in them. You pay for the quality and I take pride in having the best quality seafood for my customers.”

The seafood industry is competitive and prices are higher when the seafood is caught fresh daily by the fisherman on the East Coast. 

“I want customers to come to my restaurant and know they are getting real and local seafood. Marino said. “My customers come for the experience and it’s important that people trust me and know they are getting the real thing.”  

Marino makes his seafood fresh and it comes straight from the sea to the table. He has strong connections with fishermen in the area; they bring him big lobsters and quality seafood. 

“People think the best time to have good seafood is in the summertime, that’s a lie the best time to get the best seafood is in winter when the waters are cold.” Marino explains, “The fisherman brings back the best quality fish when they catch them in deep cold water, but a  lot of people don’t realize that and this is where the cost comes in.” 

Marino’s grandfather was a fisherman. He said that is the reason he became a part of the restaurant industry to work with the fisherman and serve quality seafood. 

“Fishermen work hard, they’re away from their families and they miss out on a lot when they’re out on the boat,” Marino explained “They catch everything: it’s some of the best seafood in the world, right here.”