An estimated sixty-five percent of seafood consumption in the United States, by expenditure, occurs in restaurants (Love et al. 2020). However, the the restaurant sector has been negatively impacted by the COVID-19 pandemic and the associated public health and social protections. By mid-March 2020 most restaurants were closed to eat-in dining. The loss of this sector therefore has meant that seafood producers and distributors across the country have needed to identify alternative pathways to move product to consumers. One way they are doing this is by pivoting to local and direct distribution models (Smith, et al. 2020, Stoll et al. 2020).