Fresh-Off-The-Hook News

For the Eleventh Day of Ford’s Christmas, we’re highlighting our Smoked Salmon Bruschetta. Read below to learn how Ford’s smokes salmon in house and what...

On the Tenth Day of Ford’s Christmas, Chef Tony shares his recipe for Crab Cakes and what sets Ford’s Crab Cakes apart. From Chef Tony Since we are located...

On the Ninth Day of Ford’s Christmas, you’ll learn about the Wicked Pissah Oysters, which are harvested exclusively for Ford’s Fish Shack. From Chef Tony The...

We’re featuring a classic for the Eighth Day of Ford’s Christmas: Fish & Chips! Read below to learn the secret to how Chef Tony gets that crispy, crunchy...

For the Seventh Day of Ford’s Christmas, we’re highlighting a dish that’s truly unique to the Ford’s menu. Today, Chef Tony will share the history behind the...

It’s the Sixth Day of Ford’s Christmas and we’re featuring Maine Chips. Read below to learn more about the ingredients used for this dish. From Chef Tony The...

For the Fifth Day of Ford’s Christmas, we’re featuring Devilish Good Eggs. Today, Chef Tony shares what makes the Devilish Good Eggs a Ford’s Fish Shack...

We’re going sweet for the Fourth Day of Ford’s Christmas and featuring Blueberry Pie! Today, Chef Tony shares what makes Ford’s Fish Shack’s Blueberry Pie...

We’re spotlighting New England Cod for the Third Day of Ford’s Christmas. Read below to see how Chef Tony makes this classic New England dish. From Chef Tony...

For the Second Day of Ford’s Christmas, we’re highlighting Fried Lobstah Tails. Today, we’ll share some of the history behind this item and what makes it so...

Introducing the 12 Days of Ford’s Christmas! Each day, we will feature one of our menu items on our website and share some behind-the-scenes information about...

Allow our exclusive line of Ford’s Fish Shack wine to be the hit of your holiday party. These wines are a result of our partnership with Rutherford Wine...