Mike operates a wholesale fish distribution business from a modern refrigerated warehouse on the Market Square. His customers are restaurants, river boats, and other retailers. He spends much of his time at the computer communicating by email to fish suppliers all over the country to keep up with the customer demand for fresh seafood.

Close communication with suppliers is essential because the availability of any given fish can vary from week to week, or even day to day. To offer truly fresh seafood, it's not enough to make sure the products are shipped by air from a coastal region.They have to come from the right coastal region. Grouper, snapper, and mahi mahi come from Miami. Cod, haddock, and sole are from the colder waters of the east coast. The best scallops are off the shores of Boston and the best halibut is Alaskan.