Foley

The Foley Story

Foley Fish is sustainably sourced, meticulously processed, and handled with care from dock to plate. As the nation’s most discerning chefs will tell you – if you love fish, you’ll love Foley. The story of Foley Fish is a century-long tale of Irish immigrant perseverance and an uncompromising "religion" of quality. Founded in 1906 by Michael Francis Foley at Boston's Faneuil Hall Marketplace, the company has remained in the family for four generations and is now a premier brand under Allen Brothers.

Raw Foley Chilean Sea Bass Filets on a black plate

Active Fishery Management

The company doesn't just buy fish; they help manage the source. Owner Laura Foley Ramsden serves on the New England Fishery Management Council, and their buyers lead various advisory panels to advocate for healthy, well-regulated oceans.

Local Sustainability & Traceability

Foley promotes local New England species through its own strict traceability program. They prioritize buying from harvesters who use sustainable methods and ensure every fish is traceable back to the specific boat and port.

Global Certification (MSC)

To support sustainability beyond local waters, Foley is a participant in the Marine Stewardship Council (MSC) program. This third-party certification ensures that even their non-local offerings meet rigorous global environmental standards.

The "Gold Standard" of Handling

Foley pioneered safety and handling practices before government regulations even existed. In the 1970s, their facility was so advanced it was named the industry’s "model fish plant" by the National Marine Fisheries Service.

Person wearing blue gloves cutting a piece of salmon on a white surface.

Meticulous Processing

Foley use a specialized 12° flake ice to keep fish at exactly 32°F and are one of the few companies that still ship in metal tins because they conduct cold better than plastic.