Cushner Seafoods in Baltimore: A Working Wholesale Market That Sells Direct

Cushner Seafoods is a wholesale fish distributor on Baltimore's waterfront that operates a small retail counter, selling the same inventory to restaurants and home cooks at the same price point. The business has occupied the same Locust Point location since 1948, making it one of the few places in the city where you can buy fish at near-wholesale cost without a restaurant license or bulk minimum.

What Cushner Seafoods actually is

Cushner is not a market stall or upscale fishmonger. It is a working seafood distribution facility with a retail window. You walk past industrial equipment and working fish houses to reach a small counter where an employee will fillet or prepare your order while you wait. The setup is purely functional: concrete floors, metal tables, no seating, minimal decoration. The business supplies seafood restaurants across Maryland and operates on restaurant supply schedules, meaning the retail counter keeps similar hours and closes when wholesale orders are complete for the day.

What's available and how pricing works

Cushner stocks whitefish (cod, haddock, flounder), rockfish, catfish, shrimp, scallops, crabmeat, lobster, and seasonal catches. Prices track wholesale markets and fluctuate daily; rockfish costs roughly $10 to $14 per pound depending on size and season, while flounder and haddock run $12 to $16. Shrimp averages $8 to $12 per pound. These prices undercut retail fishmongers by 30 to 50 percent because there is no markup for storefront overhead or finishing.

You can buy a single fillet or five pounds. Cushner will clean, fillet, or skin your fish on request at no additional charge. There is no minimum purchase, though the counter closes when wholesale orders finish, sometimes as early as 1 or 2 p.m. on slower days.

How it compares to other Baltimore seafood options

Wegmans and Harris Teeter sell packaged fish in controlled environments at conventional retail markup, roughly $16 to $20 per pound for fresh fillets. Their selection is consistent and their hours are predictable, making them the easier choice for weeknight dinners. Culinary wholesalers like Sysco require a business license or a restaurant relationship. Fishmongers like the counter at Cross Street Market offer curated, premium selections and personalized service but charge $16 to $22 per pound. Choose Cushner if you live near Locust Point, cook regularly, and want to minimize cost; choose a supermarket if you prioritize convenience and consistency; choose a market fishmonger if you want expertise or specialty items like whole fish for cooking whole.

Who it suits and who it does not

Cushner works for home cooks who cook fish several times a month, live in or near South Baltimore, are comfortable with minimal ambiance, and want to buy fresh fish at the lowest possible price. It suits people who know what they want (a pound of flounder fillets) and do not need hand-holding. It does not suit anyone seeking a browsing experience, someone who needs fish after 3 p.m. on most days, or someone uncomfortable asking questions at a bare-bones counter. Rockfish season (May to December) brings crowds; winter weekday mornings are quieter.

What the first visit involves

Enter from the street, walk past the fish-holding area and working tanks, and approach the small retail counter. Tell the employee what species, weight, and cut you want. They will fillet or clean it in front of you, wrap it in paper, and write a price on the package based on that day's weight. Payment is cash or card. The whole transaction takes five to ten minutes. Bring a cooler if you are buying more than a few fillets, as there is no ice provided for retail customers.

Hours, parking, and logistics

Cushner operates Monday through Saturday. Retail hours are typically 8 a.m. to 2 p.m., but the counter closes when wholesale orders are fulfilled, sometimes earlier on Tuesdays or Wednesdays. Call ahead or confirm hours before making a trip. The location is 2701 Boston Street, Locust Point. Street parking is available directly outside; there is no dedicated lot. Locust Point is a 15-minute drive from downtown, accessible via I-95 South or local streets. Public transit is minimal to this industrial waterfront area.

Cushner Seafoods survives because restaurants depend on it and home cooks who know the waterfront have learned to show up early. It is not a destination for casual browsing, but for anyone who cooks fish regularly, the savings and freshness make it worth the trip.