Buyers & Sellers Exchange (BASE)

New Bedford–Based. Industry Trusted.

Since 1994, the Buyers & Sellers Exchange (BASE) has brought structure, speed and trust to the seafood auction relied on by buyers and sellers across Southern New England and beyond.

Getting started is easier than you think.

The Buyers & Sellers Exchange

Over the years, we’ve developed a process that connects buyers and sellers under strict conditions to ensure true market value at every point of sale. Our electronic auction features scallops, groundfish and other fresh seafood—brought in daily and sold with transparency.

Our Sellers

The Buyers and Sellers Exchange (BASE) provides sellers with a professional environment to sell their fish and seafood products, establishing a means for connecting with buyers from all over the region in order to receive the best market price available.

Largest seafood auction on the U.S. Eastern Seaboard

For years, the Buyers and Sellers Exchange (BASE) has led the East Coast in seafood auction volume. Our family-owned electronic auction system serves as a central hub—connecting buyers and sellers for fair, mutually beneficial outcomes.

Our Buyers

The Buyers and Sellers Exchange (BASE) provides buyers with access to the freshest seafood available in the northeastern region. We offer an open door policy for inspection of unloading vessels and go to great lengths to ensure quality products.

ONLINE AUCTION

Ready to bid?

Anchored in experience, built for fairness. Over the years, we’ve developed a process that connects buyers and sellers under strict conditions—ensuring true market value at every point of sale.

1 Fish

At BASE, the day starts early. Our electronic fish auction kicks off at 6 a.m., Monday through Friday. And before bidding begins, product is displayed in our cooler in lots ranging from 100 to 1,500 pounds—all organized by species and size for a clear, consistent sale.

2 Scallops

Just three hours later, at 9 a.m. Monday through Friday, we kick off our scallop auction. Like our fish auction, scallops are displayed in the cooler ahead of time and organized by count size to keep the process clear and the quality consistent.