Boston’s best seafood market is not your typical restaurant chain.

It’s actually a fast-casual restaurant chain that operates out of a renovated old warehouse, a storefront filled with dozens of shelves stocked with specialty seafood items.

It’s also the only one in the state with an owner, the owner of the fish market, who has a history of running a successful food-service business.

That’s because of the business model that the Fish Market is trying to follow: selling fresh fish from local, local sources to the public.

But the Fish Markets, which is based in the former Boston Warehouse Market building in South Boston, isn’t like most restaurants in that they serve only fish.

They sell everything from seafood to fish tacos and even a burger.

And they offer a wide variety of items for sale.

The Fish Market has more than 100 outlets across Massachusetts and the Northeast, according to the Boston Globe.

That includes the state’s capital, Boston.

It also sells to restaurants and retailers in Massachusetts, Maine and New Hampshire.

But the Fish market’s largest market is located in Springfield, and it’s one of the busiest in the region, with more than 1,000 outlets across the state.

That is a significant departure from most restaurants, said Andrew Gifford, the manager of the Fishmarket.

Restaurants are often focused on selling the freshest and most flavorful fish, but he said the Fish markets is selling everything.

“They’re doing it with a purpose, and they’re not doing it just for the sake of it,” he said.

The market’s founder, Robert Waggoner, started selling the fish as a way to provide a healthy alternative to the meat and poultry he sells at his restaurant.

Now, he has the largest fish market in the country, he said, with a network of about 100 outlets and a customer base that ranges from retirees to students.

It started with the idea that we can provide fresh fish that’s not processed, Giffords said.

And it started with people eating the fish, and then it was the idea of selling it on a more traditional level, that it was not just a fish market.

It just started to develop into a real thing.

It was a huge challenge.

The cost of a plate of fresh fish in the market was about $20 to $25.

It was hard to get the fish out.

So we had to create the environment to have people come in and take a plate out of the refrigerator and enjoy it.

The market had to be open for business 24 hours a day, seven days a week.

It has a great food scene, said Lisa Sallam, the store manager for the FishMarket.

It is a family-run business, and the food comes from local producers, she said.

And the Fish Marketplace is not the only fish market that’s selling seafood.

There are dozens of other seafood stores in the area, and some have been in operation for years.

But for Giffards and his partners, it’s an entirely new business model, one that’s been evolving for decades.

The current market owner is Mark Rochford, a former Massachusetts state representative.

But in 2005, he opened the first Fish Market in Springfield.

In 2006, it moved to the new building in Springfield’s historic downtown, where it’s been a fixture ever since.

Sallam said that since then, the Fish Marketing has grown, and now has more locations around the state, with stores in Worcester, Boston, and even in Southport, Massachusetts.

It opened a store in Southborough in 2009, and a second store is scheduled to open in Springfield this year.

But that’s just the beginning.

Giffard said the fishmarket is expanding into more states, and he is open to selling to more restaurants and consumers.

Sell more food, sell more seafood, sell it to people, Gufford said.

That was what we tried to do in Springfield: Sell more seafood.

We’re expanding into the rest of Massachusetts.