HomeGalleriesWhat We Do What We Do Fish that were swimming one day, hit the docks at Seafood Merchants the next. The morning shipment, being broken down. Driver Brian Betkin examines a loin of fresh tuna. The sun hasn’t risen yet, but the Seafood Merchants cutting crew are hard at work. The final stage of the journey. Here driver Leonel Chino hands off an order of fresh seafood to Chef Mychael Bonner. At Seafood Merchants, our drivers are our eyes and ears. Because they interact with our chefs in the kitchens, they get to know chefs exact specifications. In this photo, driver Brian Betkin discusses specs with master cutter Domingo Ocampo. Cartons of fresh fish are carefully packed, then iced for shipment. In this photo, the Wisconsin run is coming together. Pablo Ocampo examines the gills on a farmed striped bass. Each order that leaves our warehouse is packed in ice. As Chicago enjoys a wide range of temperatures, ice protects from summer heat as well as winter cold. Care is given to wrap fillets so that ice never comes in contact with fillets or buries live oysters or clams. Care is taken in every step of the process to insure a constant temperature of fresh seafood products. Here driver Leonel Chino loads today’s deliveries into his temperature controlled van. The freshness of your seafood is guaranteed at Seafood Merchants. Here driver Larry Wiedner checks incoming shipment for a special order. Driver Larry Wiedner fills an order. Driver Abraham Cruz prepares his daily route for delivery. A typical morning at Seafood Merchants. Overland truck and airport shipments arrive on our temperature controlled dock. Shipments are broken down in minutes and our receiving department examines, weighs and ices the daily delivery. Like many tropical species, mahi-mahi will arrive to us with the head and entrails removed. Here an order awaits processing in the cutting room. With so many items in house, our sales staff and drivers must have a working knowledge of thousands of individual products. Here driver Brian Betkin assembles an order. With so many items in house, our sales staff and drivers must have a working knowledge of thousands of individual products. Here driver Brian Betkin assembles an order. Seafood Merchants will typically stock up to fifteen varieties of East coast and at least ten varieties of West coast oysters, with varieties changing daily. Call for the most up to date selection. Master cutter Eliazar Ocampo draws a bead on the backbone of a salmon.
