FISH FRY HOURS

THURSDAY 11-6

FRIDAY 11-7

SATURDAY 11-3

  STUFFED SHRIMP                              COD ROAST

CLAM STRIPS                     LITTLENECK CLAMS

3rd ANNUAL 

FARM TO TABLE

HARVEST DINNER


PRESENTED BY THE WOODBURY FFA FRIENDS, FAMILY AND ALUMNI ASSOCIATION. 

NOVEMBER 2, 2017

6:30 PM

NONNEWAUG

​HIGH SCHOOL


WILD WHITE SHRIMP                   ATLANTIC SALMON

SWORDFISH                       SEA SCALLOPS

FISH MARKET HOURS

TUESDAY 9-2 

WEDNESDAY 9-5

THURSDAY 9-6

FRIDAY 9-7

SATURDAY 9-3



860-274-3693





Tony & Sons' Seafood,
        Independently owned and operated for more than 25 years,  located in Connecticut's beautiful Litchfield County.  
       Our Retail Store is open daily Tuesday through Saturday, 
The Fresh Fish Fry is available Thursday through Saturday 11:00am to Closing.  
Our Wholesale Business is open Monday through Saturday. 
      Tony's offers top quality hand cut Fish Fillets, All Natural Sea Scallops, Live Maine Lobsters, Shellfish from New England fishing grounds and many other Wild Caught All Natural items. Not many seafood retailers can say that they personally select all of their product on every delivery, we do!  
      Each and every trip to the seafood market starts with our FDA certified refrigerated truck.
While in the market place we hand inspect and select from the "top catch", thus making our product the freshest! 
      On your next trip to a fish market, ask the clerk where the fish is from, if they don't have the answer, come and see us.


Tony &Sons'Seafood

Welcome!

      LIVE LOBSTERS                    LOBSTER MAC & CHEESE

OUR ​LOBSTER'S

WILD CAUGHT - FROM THE GULF OF MAINE

               GRADE A LOBSTERS ONLY,               NO SECONDS HERE.... EVER!


      OYSTERS                               SHRIMP PLATTERS

Tony & Sons' Seafood is a proud supporter of the Woodbury Chapter FFA

 copyright © Tony & Sons' Seafood  |  PRIVACY POLICY

You will be served a wonderful sit down plated meal, created by the foremost chefs in the area.


Featured will be Chef Chris Eddy from Winvian, Alumnus Chef Michael Hadoulis and more.


Proceeds provide scholarships and grants to students pursuing agricultural careers upon graduation and support the Ellis Clark Regional Agri-Science & Technology Program.


Limited Seating - Please RSVP Promptly

House Specialties

Get Fresh With Us!