Today's Catch Seafood in Baltimore: Whole Fish and Live Tank Selection in Canton

Today's Catch operates as a full-service fishmonger in Canton with wet storage tanks, whole-fish butchering, and retail counter service. It occupies a compact corner location that stocks both everyday staples like cod and flounder alongside less common items such as live blue crabs, lobster, and seasonal specialty fish, positioning it as the primary destination for whole-fish shoppers on Baltimore's east side.

What Today's Catch actually is

Today's Catch is a neighborhood seafood market, not a prepared-food counter or casual restaurant. The shop centers on live tanks where crustaceans and some fish species are held until purchase, and a butchering station where the staff will fillet, skin, or gut fish to order. The inventory leans toward species suitable for home cooking: striped bass, bluefish, rockfish, and shad when seasonal. Walk-in traffic dominates over phone orders, though customers can call ahead for specific items or sizes. The operation is tight, with limited seating or standing room; the store functions as a transaction point rather than a gathering space.

Fish selection, pricing, and what changes seasonally

Whole fish typically range from $10 to $18 per pound depending on species and source. Fileted fish runs $14 to $22 per pound. Live blue crabs are priced by the dozen and fluctuate with the Chesapeake season; expect $35 to $50 per dozen in peak summer months, dropping to $25 to $35 in cooler months (verify current pricing before shopping, as crab prices shift weekly). Live lobster, available year-round, runs roughly $15 to $18 per pound. Prepared items like crab cakes and smoked fish, if stocked, sit in a small case but are not the focus.

The real pricing lever is whole fish versus fileted: buying a whole striped bass or bluefish and having the staff break it down costs noticeably less per ounce than buying pre-cut fillets. Customers comfortable with bones and head meat save money; those buying fillets pay a labor premium.

Seasonal availability matters sharply. Chesapeake rockfish (striped bass) peaks March through May and again in fall. Soft-shell crab season runs May through September. Shad and roe appear briefly in spring. Winter shifts inventory toward cod, haddock, and frozen imports. Calling ahead in shoulder seasons avoids wasted trips.

How Today's Catch compares to other Baltimore seafood markets

Baltimore's seafood market landscape splits between high-volume wholesale operations, specialty importers, and neighborhood fishmongers. Today's Catch operates in the third category, competing most directly with small independent markets in Fells Point and Canton rather than with larger distributors.

Choose Today's Catch if you want local-sourced Chesapeake fish, personal service from staff who know the catch, and the option to buy whole fish and have it broken down same-day. The staff will discuss cooking methods and can recommend what's freshest that day. Come here for weekly groceries, seasonal specialties, and when you need advice on a specific cut.

Lexington Market's seafood vendors (primarily found in the Market House side) offer greater selection under one roof and competitive pricing on fileted fish, making them faster for high-volume shopping and pre-cut purchases. Lexington works better if you want multiple vendors, prepared options like crab soup, or the chance to compare prices across stalls.

Whole Foods in Canton and Federal Hill carry pre-packaged fileted fish at premium pricing ($20 to $30 per pound for similar species). Choose these only if you need evening hours or convenience; quality and freshness are comparable to Today's Catch, but you lose the butchering service and the relationships with the fishmonger.

Asian markets in Dundalk and Highlandtown stock whole frozen fish and live tanks at lower prices ($8 to $14 per pound whole), but selection is narrower and skewed toward species suited to Asian cuisines; these are alternatives only if you are cooking specific dishes and value lowest price over local sourcing.

Who this shop suits and who it does not

Today's Catch is built for home cooks who buy fish one or twice a week, understand whole fish, and want seasonal, local product. It suits people cooking for two to four people at a time, since retail quantities are sized for households, not large meal prep. Anyone with a fishmonger's skill (or willingness to learn) and patience for small crowds will find value here.

It is not the place for one-off shoppers buying pre-packaged fillets, people uncomfortable with whole fish or fish heads, or anyone wanting prepared or ready-to-eat seafood. It does not stock frozen inventory beyond what is already thawed, and availability is real-time, not guaranteed day to day. If you need the same item every week regardless of season, call ahead.

What a first visit involves

Walk in and look at what is in the tanks and on the counter. Ask the staff what came in that morning and what is best for your cooking plan (roasting whole, grilling, poaching, frying). They will suggest species and sizes and answer questions on freshness. Expect a short wait if other customers are ahead of you. Point to what you want, state how you want it cut, and watch the staff work at the counter if you like. Pay at a small register near the exit. The whole process usually takes five to ten minutes unless you are buying multiple items or the shop is busy.

Hours, parking, and logistics

Today's Catch is closed Sundays and Mondays. Tuesday through Saturday hours typically run 10 a.m. to 6 p.m., though verify before your visit as hours may shift seasonally or for private events (call ahead if you are planning a large purchase). Street parking is available on the Canton block but can be competitive during lunch hours and early evening. The shop has no dedicated lot. Public parking garages are a five-minute walk away.

A working fishmonger with staff who know the Chesapeake catch and will talk you through a whole fish justifies a routine stop for anyone in Canton or Harbor East who cooks dinner at home.