Maine Fresh Seafood is a small operation, working with farms and fishermen who have been working these waters for generations.
From the rocky beach on Maine’s coast, Jeff Good, better known as Goody to his friends, spotted Herman Coombs’ red boat, making its way to the pier. A pod of black porpoises dipped in and out of the surface, an indicator of a good fishing day. When Coombs brought in his daily catch, Good was there ready to meet him. Just another day at “the office” for Good at his company, Maine Fresh Seafood,
Jeff Good founded Maine Fresh Seafood in early 2021. Good grew up near Casco Bay, in the Portland area of Maine. After moving to Boston and pursuing a job in sales, Good eventually returned home to start his own business. Here, Good works directly with small family farms, supplying sustainable seafood to restaurants like Smack Shack.
“It’s so wonderful to live and work in Maine,” said Good. “We think it’s a treat to have an awesome lobster dinner or freshly dug clams.”
Maine Fresh Seafood is a small operation, working with farms and fishermen who have been working these waters for generations. Good met Smack Shack’s co-founder Josh Thoma through his involvement in seed to hand farms.
“I represent a lot of small guys,” said Good. “We’re more of a boutique operation that specializes in halibut and swordfish.”
In addition to fresh fish, Good also supplies freshly grown oysters from local farms. Oysters carry a sweet terroir, tasting of where they are raised. Each farm has a story, and often a family behind it. Keith Butterfield of Butterfield Shellfish, Co. is a steward of the water: a scientist, mariculture expert, and sustainability advocate. Saltwind Seafarm is another local grower run by brothers Matt and Sam Hassler. Both are working to raise sustainable oysters and maintain the delicate ecosystem of the aquaculture.
“People all down the coast can get fresh fish, but Josh brings that same experience to people in Minneapolis,” said Good.
Smack Shack’s founders Josh Thoma and Kevin Fitzgerald brought staff with them to meet with many of the restaurant’s small suppliers and understand where their fresh seafood is harvested, as well as the people responsible for harvesting it.
Coombs will travel ten miles out into the ocean and bring his traps back to the pier. The pier’s owner gets rights to the first haul, which is where Good sits and waits. Depending on what the day’s catch looks like, he can then buy what’s available, and what Smack Shack needs for those famous buttery, stuffed lobster rolls. Today’s catch is tomorrow’s dinner.