Our Story

Abe Bielski and his son Dave founded Nature’s Best to bring the tastiest, healthiest, most appetizing seafood right to your family’s table. With complementary skills–Abe’s decades of seafood product and distribution expertise and Dave’s advanced degrees and experience in business and marketing—this powerhouse father/son team spent more than 20 years successfully supplying seafood to restaurants and building a brand that brings quality and sustainable fish, shrimp and unique catches directly to consumers.

Today, both our loyal and new (soon-to-be-loyal) customers have convenient access to Nature’s Best Seafood in grocers throughout the United States and internationally as well and those groceries continue to grow right along with us.

Innovative, affordable, and always tasty, ask for Nature’s Best Seafood by name and know that our family values, integrity, hard work, dependability and commitment to excellence are guaranteed with every purchase.

We’re Proud to Have Our Retailers Call
Nature’s Best Seafood a Tried-and-True Customer Favorite.

Why Nature's Best

Very simply, we only sell products that we would be proud to serve our own families. And that means it must be the highest quality, responsibly caught, sustainably farmed and affordable for the families who want to enjoy it. We have strict criteria for the seafood we select from the sea, and that’s truly what makes us Nature’s Best.

Our Mission

Nature’s Best Seafood is committed to the quality, safety and environmental legitimacy of every product we distribute. We endeavor to purchase our seafood from sources that share this commitment with us, and are involved with organizations whose purpose is to protect the integrity and sustainability of the world’s rich aquaculture. Since seafood is all we do, trust us to bring you Nature’s Best.


“Since Wayfield Foods started carrying Nature’s Best, we have seen a 25 percent increase in our seafood sales.”

-Diann Hylton, Wayfield Foods

“Since we’ve started Nature’s Best here at Quality Foods, our sales have increased between 20 and 30 percent.”

-Adam Hill, Quality Foods