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Pierless Fish was built on the belief that there’s a better way to source and connect chefs with high-quality fish. Thanks to our kitchen background, we understand what restaurants seek, not only in the product they choose to welcome into their kitchens, but also, in the fisheries and distributors they choose to trust and work with.
We know that chefs really want to be the ones bringing in and breaking down their own fish, but that time and labor keep that from being a reality for many. We began because we knew that we could be the next best thing: Experts at what we do, making it easier for you to do what you do.
From the beginning, we decided that we would partner with local fishermen whenever possible, to bring in sustainably and responsibly caught products, while also connecting with fisherfolk whose home bases are in cross-country and international waters. We partner with people who love what they do, respect the waters, and bring great insight to the fishing world.
They pass the fish to our receivers, who, after years in the business, know exactly what they’re looking for, what to accept and, just as importantly, what to turn away.
Once the fish and seafood enter our building, our stand-out team of experienced professionals takes over. They, too, come in, bringing their knowledge, experience, respect for the product, honesty, and integrity to every piece of fish that crosses their path.
Our cutting team is here for all the pieces that require hands-on attention and care, fabricating each item, scaling, cleaning, removing the skin and pin bones, and more, as requested, while our use of modern machinery, like our shrimp sheller and deveiner, allows us to focus on efficiency. The team makes sure that everything is perfect, before ultimately sending items out the door of our state-of-the-art, HACCP-certified Sunset Park facility.
(Since we’re proud of it, here’s a bit more about our Brooklyn facility: It was built on the belief that cleanliness is always, no matter what, a top priority. It was also built on the belief that while we love fish equally, they shouldn’t all be treated that way. What does this mean? It means we have different temperature-controlled rooms, for different species, to ensure that we’re always focused on optimally preserving flavor, texture, and, of course, freshness, of every fish.)
We deliver our fresh hand-cut ingredients to restaurants and hotels, both small and large, upscale and casual, and seafood focused and not, in Manhattan, Brooklyn, Queens, and beyond, from our Brooklyn-based fleet of refrigerated trucks.
Since opening, we have proudly serviced top restaurants and chefs, including Daniel, Le Bernardin, Gramercy Tavern, Jeffrey’s Grocery, Marea, The Fulton, Mar at Mercado Little Spain, Dan Barber, Jean-Georges Vongerichten, Bobby Flay, and Marc Meyer.