When Darryl Parker took the helm of Cherry Street Fish Market a quarter of a century ago, his vision was clear: to establish the premier fish market on the North Shore. Twenty-five years later, with a multitude of accolades and a thriving business that has expanded beyond its original footprint, Parker reflects on his journey and the realization of that early aspiration.
“I still remember that first article,” Parker recounts, referencing his initial interview when he acquired the market from Noreen and John Doyle in January 1983. The business relocated to Hobart Street in 1994 to accommodate its burgeoning success. “I wasn’t sure if I could make it work. But we doubled our business in the very first year.”
Alt: Fresh haddock and salmon fillets displayed at Cherry Street Fish Market, a top seafood destination in North Shore.
Parker recalls the market’s humble beginnings. “We simply didn’t have the space to offer a wide selection,” he explains. “Back then, our display case was just six feet long. Now, we boast 20 feet of display space, plus two self-service cases filled with prepared foods, and significantly more storage in the back.”
The variety of fish available has also transformed dramatically over the years. Initially, customer expectations centered around staples like haddock and schrod (always cod at Cherry Street), along with mackerel, flounder, sole, and seasonal options such as halibut, swordfish, and scallops.
For 23 years, Parker personally sourced his fish, making daily trips to Gloucester and Boston. Today, Lyle Smith, the market’s primary fish cutter, continues the tradition of sourcing top-quality seafood from Cape Ann, where fishing boats return daily from rich fishing grounds like the Grand Banks. Parker still handles the Boston route, drawn by the incredible diversity the city offers.
“Boston is a major hub, drawing fish from all corners of the globe,” Parker notes. “What’s out of season locally might be in peak season elsewhere. I can source salmon from Canada, Arctic char from Iceland, scallops also from Canada, swordfish from Uruguay or Australia, Chilean sea bass, and tuna from the Caribbean or Puerto Rico. Mahi-mahi might come from Panama or the Carolinas. Global freight networks have made the fish market truly international. I can even get fish from Australia that’s fresher than some from Gloucester, depending on the catch and transit times.”
Parker’s Boston runs can yield an impressive haul of 20 to 30 different seafood products. Despite this vast array, haddock remains a constant and customer favorite at Cherry Street Fish Market.
“Haddock is still our most popular item,” Parker confirms. “We sell an incredible amount of haddock. People joke that I must be wholesaling it because we sell so much retail.”
While haddock reigns supreme, sole also sees a surge in popularity, especially on Fridays, traditionally the busiest day for fish sales. Salmon, too, has a dedicated following. Parker remembers introducing farm-raised salmon to his clientele by offering complimentary taste samples.
“People absolutely loved it,” Parker recalls, mentioning that salmon steaks were initially the preferred cut. “Now, filets are overwhelmingly requested.”
Alt: Live lobsters in a tank at Cherry Street Fish Market, a popular choice for holidays and special occasions.
And of course, no seafood market is complete without lobster, always fresh from the tank. A consistent offering, lobster demand peaks during specific holidays. Father’s Day sees the highest lobster consumption, followed by the Fourth of July, New Year’s Eve, Valentine’s Day, and Mother’s Day.
Parker, a Danvers native and a 1970 graduate of Danvers High School, has deep roots in the local waters. He spent his childhood swimming, playing, and fishing recreationally in the ocean, and even engaged in offshore lobstering with his brother.
In 1978, seeking opportunity during a period of limited job prospects, Parker ventured to Alaska to fish for King Crab.
“It was considered the most dangerous job in the world at that time,” Parker explains. “But it was also where the most lucrative earnings were. I was young, and when you’re young and without family responsibilities, you’re willing to take risks for financial gain.”
King Crab seasons lasted approximately 40 to 50 days, preceded by about a month of preparation. Parker would typically return from Alaska in December. He pursued this demanding career for four years before marrying Kathy DeLuca of Danvers in 1982. After one final, less successful season in Alaska, Parker decided to leave the high-stakes fishing industry behind.
“I was uncertain about my next step, whether I’d return to fishing or do something else,” Parker says. “I considered opening a small shop.”
That thought materialized into reality when Parker became the owner of Cherry Street Fish Market in January 1983, marking a significant turning point.
The ensuing 25 years have been transformative. Darryl and Kathy Parker became parents to three daughters: Shannon, a Danvers High School alumna and now a pastry chef in Cambridge; Kristin, a junior at DHS and a cheerleader at the time of the original article; and Janelle, then an eighth-grader at Holten-Richmond Middle School with a passion for girls’ hockey.
“My kids are phenomenal,” Parker beams, extending this praise to the countless young individuals who have worked at the market over the years, often with multiple members from the same family contributing. Initially, teenagers supplemented the efforts of Parker’s family, including his wife Kathy (who remains involved with bookkeeping), her parents Mary and the late Carmen DeLuca, and Darryl’s siblings Marlene Oster, Jeannine Fitzgerald, and Glenn Parker.
“Hundreds of kids have worked for me,” Parker estimates, expressing pride that many former employees, even those in college, return to assist during peak seasons. “For many, it was their first job. They learned a strong work ethic here, becoming responsible and conscientious individuals. It’s a positive environment.”
Parker proudly notes that his “alumni association” includes professionals in diverse fields such as medicine, architecture, education, and nursing.
Fueled by the dedication of his staff and a consistently growing customer base spanning the entire North Shore and extending into New Hampshire and beyond, Parker has successfully expanded both the business and its product offerings.
Beyond fresh fish, Cherry Street Fish Market now boasts a comprehensive line of prepared foods, including Parker’s acclaimed chowders and bisque, haddock, lobster, and crabmeat pies, stuffed clams, and baked stuffed shrimp and lobster. Customers can also regularly find lobster and crabmeat rolls, all made with fresh, never-frozen seafood. The market also caters to gatherings with party-friendly items like bacon-wrapped scallops, a specialty, and a wide selection of shrimp for shrimp cocktails.
Parker recognizes that success brings responsibility. He is committed to environmental stewardship, ensuring fish waste is recycled into lobster bait and fertilizer through a Gloucester-based company, rather than ending up in landfills.
“I also feel a responsibility to the community,” Parker emphasizes. He actively supports local schools, sports programs, and individuals in need. “When I first bought the business, my focus was on making a living and supporting my family. That has evolved to include the responsibility I feel for my employees and, importantly, for taking care of my customers. I have a genuine responsibility to them.”
“There’s an immense amount of work involved in managing everything,” Parker reflects. “But ultimately, in any endeavor, if you dedicate yourself and put in the effort, you will achieve success.”
Facebook Twitter Email
