Originating his fish from wild broodstock, James Boylan matures his razorfish in the cooler southern waters for up to three years, then collects them by hand. Not only does this mean his produce has negligable impact on other marine life and the the species, but you benefit from his expertise in perfectly matured, individually selected produce.

James, originally an oyster farmer, has finally brought this 18 year long passion project to a reality for you and your diners to enjoy.