Earth & Sea Fish Market

During the years, many have told Bob that his fish market was a key selling point for their decision to come to the Manchester area.

If you want to talk seafood, Bob Yakaitis is your man. However, most people prefer to eat the seafood they purchase from Bob’s well-known, Manchester-based Earth & Sea Fish Market. Or they enjoy it as a patron at one of the many restaurants he supplies around our state and beyond. Bob started the business in 1986, and for 35 years, he has commanded respect and admiration from purveyors at Boston’s Fish Pier who have met his demand with the freshest fish and seafood available. His “dock-to-mountain” business consistently brings a steady stream of patrons who know they will have their choice of the freshest seafood possible in the mountains of Vermont. During the years, many have told Bob that his fish market was a key selling point for their decision to come to the Manchester area.

It wasn’t always fish for Bob. His early days were spent in central Connecticut growing expansive fields of crops, following in his dad’s footsteps. After a series of devastating floods that severely impacted his business, he traded the fields for the mountains and crops for the sea’s bounty. Bob is a dry-humored, affable guy whose hard work and passion for selling the best fish possible are evident the moment you meet him. His daughter Kait has recently joined the business as VP of Everything, a title that suits her well as her enthusiasm for this business shines brightly. Her dad has clearly taught her the tricks of the trade. Kait shares, “It’s in my blood. I grew up here peeling shrimp and making ice packs.” And she adds, “I’m so happy to be back working with my dad and the 20 employees that keep this place humming.”

Earth & Sea trucks head to Boston Fish Pier three times per week. His team is well trained by Bob to bring back only the freshest of the fresh. Oysters, flounder, scallops, lobsters, grey sole, Scottish trout, and Arctic char are just a mere sampling of what the retail market stocks. Eighty-five percent of Earth & Sea’s business is wholesale with a wide reach to serve Vermont, eastern New York, and western New Hampshire.

Steve Platts, one of Earth & Sea's expert fish cutters, fillets salmon just hours from the ocean.

The fish arrive by truck and are processed in the warehouse attached to the retail shop and shipped out the next day, leaving 15 percent to be sold at the retail market that is open five days a week. Bob has weathered many changes during the years. Seasons are unpredictable; fish have migrated; spawning habits have changed— all in part due to global warming. He applauds government regulations to protect fish and to prevent overfishing, even though it impacts his business, relying on his ingenuity to overcome these obstacles.

Part of Bob’s success is his systematic approach. He gets an early start and is on the phone by 6:00 a.m., getting market updates on what purveyors are offering. He says, “It’s like ‘This is today’s ‘lay of the sea’ and these are the prices.’” Refrigerated trucks have already left the Manchester lot while the orders are being placed. They arrive at the docks by 10am and return by 5pm for another team to begin processing and cutting the fish for the next day’s delivery.

When I asked Bob what he liked most about his business he smiled. “I love the satisfaction of feeding America.” After viewing a 60-pound halibut sprawled on 5 tons of ice, observed an employee named Corey McCullough hand-cutting salmon, and witnessing huge blue tanks holding 2,000 pounds of happy lobsters, I was hooked. From the fish counter, I selected grey sole and Scottish trout for my homeward journey, and a huge bag of peeled shrimp compliments of Bob and Kait. “We are proud to say that we peel our own shrimp,” Bob says. “That’s where it all began for me,” Kait smiles. And that alone is guarantee that Earth & Sea will be around for many more years. 

• earthandseafishmarket.com

Earth & Sea keeps a well-stocked retail case of fresh seafood, along with house-made seafood spreads.