Meridian Industrial

COLD HARBOR SEAFOOD & MARKET

11/7/2019 | Keith O'Connor

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Cold Harbor Seafood & Market in Enfield opened its’ doors in June 2012 with one goal in mind...to offer the freshest fish and the best customer service around. Joe Lanzieri, along with his wife LuAnn feel that going above and beyond should be the norm in this quaint fresh fish market.

“We are a fresh fish market, offering the highest quality and freshest fish you can find unless you catch it yourself. We are extremely particular about the quality of the fish we sell. Brought directly from the docks to our market.” said LuAnn.

Not only does Cold Harbor regularly offer 15-20 different types of fish and shellfish, but we also have prepared take out along with a menu of “hot to-go” options such as Lobster rolls, fish tacos, Cajun shrimp tacos, even traditional corned beef Rueben’s. A common misconception is that Cold Harbor is a sit down restaurant, it is not. There is no seating and everything is to take home and enjoy.

A sample of the fresh seafood offered in the raw fish case on any given day could be: Idaho red trout, wild king salmon, bluefish, halibut, Georges Bank flounder, swordfish, bluefin tuna, haddock, cod, mako shark, halibut, dry sea scallops, Scottish salmon, lobsters, Jonah crab claws, wild shrimp, giant stuffing shrimp, tuna, swordfish, Chilean sea bass, steamers, top neck clams, mussels and more.

In order to stock the freshest fish, the Cold Harbor crew travels several times a week to get fish from the docks in Boston’s South Seaport. “We look for freshness, color and the best cuts first and foremost” Lanzieri said. “the fresher the fish and shellfish the better the taste” she stated. “Most people that don’t eat or like fish typically haven’t tried fish this fresh. I think they are surprised by how mild and buttery fish tastes from us.”

When Joe, who had been in the food service & restaurant business for years– decided to open Cold Harbor seven years ago, it was with the intention of finding a commercial kitchen he could cater out of and at the same time offer a small counter where customers could purchase fresh fish.

“ The demand for our fresh fish became so popular that within three weeks of opening, the idea of catering quickly went by the wayside in favor of just becoming a fresh fish market,” said Lanzieri.

“We also began to offer different refrigerated prepared to-go foods, most all homemade, which you either bring home and warm up or eat cold,” Lanzieri said. A sampling of the different items include crab cakes, shrimp salad, crab salad, cole slaw, shrimp cocktail and an “amazing” sauce, seafood stuffed portabella mushrooms, linguini and clams, seafood paella, and shrimp scampi. There are also an array of tastetempting chowders to choose from including New England clam chowder, bacon scallop chowder,corn and crab chowders and much more, with options changing daily.

Cold Harbor is also winner of the North Central News Readers Poll for “Best Seafood” for five years in a row.

At the counter, hungry fish (and meat) lovers can order up items prepared on the spot to take out and eat, whether at work or at home – including lobster rolls, fish tacos, crab cake sandwich, steak and lobster sandwich, Cajun shrimp tacos, and their “famous” reuben featuring their own oven roasted corned beef, sour kraut swiss and tangy dressing on a toasted ciabatta.

Two days a week, Joe cooks up something special for customers. On Wednesday, customers can order (by noon on Wednesday) a 12 oz. prime rib with baked potato , sour cream and au jus for $12.95. On Friday, you can get $9.95 Hot Lobster Dinner which includes a 1 lb. steamed lobster, baked potato, butter, and in the summer, corn-on-the-cob. (order by 6pm on Thursdays)

In addition to the special prime rib dinner to take home and reuben sandwiches to take out, Cold Harbor has a few other selections for landlubbers. “We usually have at least two prepared items, such as eggplant parmesan for those who may not be fish lovers, and as with our fresh cuts of fish we also have prime ribeye steaks to take home and cook or grill,” Lanzieri said.

The most popular fish sold at Cold Harbor is the Scottish Salmon. “ I think people come in for salmon because of the health benefits and then end up loving it because ours has such a mild, buttery flavor.”

Omega-3 fatty acids are essential for good health and vitality, especially for the heart, joints and brain.

While salmon may be the most popular fish, when asked what the “filet mignon” equivalent is when it comes to fish, Lanzieri said it is bluefin tuna. “It really tastes just like a filet mignon. We sell it when it is available, it can be hard to find,” she said.

While Catholics are not required to eat fish on Friday any longer, Lanzieri said it is still their busiest day, noting their special lobster dinner on Friday certainly keep it hopping.

“Joe cares so much, we both do, about everything that goes out of our door. He is so careful and so concerned and wants everything to be perfect for the customer. Service is the utmost for us. We want people to feel welcome and know that they can trust us, that we stand behind everything we sell,” Lanzieri said.

Cold Harbor is located on 465 Taylor Road in Enfield. Hours are Wednesday, Thursday, and Friday from 11 a.m. to 6 p.m., and Saturday from 10 a.m. to 2 p.m. Open year round!
(winter vacation Jan 1-Feb 14)

For more information, visit coldharborseafood.com or call 860-763-0522.

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