Early in the morning, fishermen begin winding down their day. They collect their catch and store it on boat as they head back to shore. Some fish must be flash frozen onboard to maintain freshness, while more resilient species are stored as is.

The fisherman's day has come to an end. Now that the fish is product, they're ready for auction. Thrice a week, markets in Tel Aviv, Yafo, and Haifa hold auctions where "buyers" bid on "lots" of fish varying in size, species, and quality. On days without markets, fishermen deliver fish to buyers and partners working on previously set prices (with tremendous room for negotiation). Victor Dagim works with various buys who source it's fish daily, either from auction or through relationships.

Our fish is prepped and stored properly to maintain utmost freshness. Some types are filleted in advance and others on the spot. Some fish we serve whole, like in our roast and grilled dishes, others we grind according to recipe. Everything we serve is bought, prepped, and prepared with respect for our world and our tireless partners upstream.