Owners Laura Foley Ramsden and husband Peter are continuing a century-old legacy for quality, all natural fish that began with Laura's great grandfather, M.F. Foley, who launched the company in 1906. Foley Fish is extremely committed to sustainable seafood, participating in fishery management since the early 1990s. They are the only fish processor to serve on both the National Marine Fisheries Northeast Groundfish Advisory Panel and Highly Migratory Species Panel. Many organizations espouse a commitment to the ocean — Foley Fish actively participates in managing our oceans for future generations.
Ramsden said that buyers should 'Beware of fish lists, and ask questions.' She said fish lists giving lists of 'good and bad' fish are often outdated and paint a broad brush over the ocean instead of looking at fishing practices of individual fishing grounds.' Instead of a red / green scheme, Ramsden says that buyers should talk to their fishmongers about where the fish came from, and other specific facts about the fishery.
SEAFOOD.COM NEWS [seafoodnews.com] April 27, 2010 – Marriott's Boston area hotels have nominated Foley Fish for the company's Diverse Supplier of the Year award. The 104-year old, fourth-generation, family-owned business with processing facilities in Boston and New Bedford, Mass., was recognized for exceptional customer service, competitive pricing, and product quality.
Owners Laura Foley Ramsden and husband Peter are continuing a century-old legacy for quality, all natural fish that began with Laura's great grandfather, M.F. Foley, who launched the company in 1906. Foley Fish is extremely committed to sustainable seafood, participating in fishery management since the early 1990s. They are the only fish processor to serve on both the National Marine Fisheries Northeast Groundfish Advisory Panel and Highly Migratory Species Panel. Many organizations espouse a commitment to the ocean — Foley Fish actively participates in managing our oceans for future generations.
'We are committed to providing customers with the freshest, most flavorful fish,' said Laura Ramsden.
'Even in times of tight supply, we would rather buyers walk away from a harvest of mediocre fish than risk providing customers with anything less than top notch, differentiable seafood. Consistency is a hallmark of the Foley credo.'
It's also the reason why M. F. Foley Fish Company is highly regarded among Marriott-branded hotels, the lodging industry and customers.
'Foley Fish Company is exemplary of the suppliers we want to do business with,' said Bill Hartwig, vice president, global supplier relations and international procurement, Marriott International, Inc. 'The quality of their products combined with their attention to detail truly reflects what it means to be an ideal business partner.'
Training and education are also an important mission that began when Laura's father, Mike Foley, established the Foley School of Fish, accredited by the American Culinary Federation Educational Institute. The three-day seminar gives Foley customers a behind-the-scenes look at the fish industry from hook to skillet. Customers attend fish auctions, visit fishing vessels, tour Foley's processing plants, participate in comparative taste tests and attend classroom sessions on seafood fundamentals from sustainability to seasonality and perishability.
Ramsden said that buyers should 'Beware of fish lists, and ask questions.' She said fish lists giving lists of 'good and bad' fish are often outdated and paint a broad brush over the ocean instead of looking at fishing practices of individual fishing grounds.'
Instead of a red / green scheme, Ramsden says that buyers should talk to their fishmongers about where the fish came from, and other specific facts about the fishery.
John Sackton, Editor And Publisher
Seafood.com News 1-781-861-1441
Email comments to jsackton@seafood.com