The seafood restaurant Bait to Plate opened its doors at 1504 Dorchester Ave. in Fields Corner on June 12, right on time for the summer season, its menu offering crowd-pleasers like fish and chips and New England lobster rolls.

“We get a fresh shipment of seafood every other day,” said Fields Corner resident Donna Nhu, co-owner of the restaurant with her husband, Tri Pham, a veteran of the bustling Fields Corner restaurant scene. The couple opened Tri Seafood Restaurant on the avenue three years ago, a quick jaunt from the Fields Corner T station.

They hope that the restaurant and marketplace will carve out a reputation “based on the quality of our seafood and ingredients.” With their new casual seafood eatery, the husband-wife duo wanted to add one more element beyond quick-service food — the addition of a seafood market that rules the counter space with large bins full of fresh fish and crustaceans packed in crushed ice.

“The idea is so customers can purchase seafood they can make at home or to grab something on site,” said Nhu. What separates Bait to Plate from other fishmongers and seafood spots in the area, she said, are its varied selections, including king crabs, conch, and crawfish.

Across from the fish counter is a pantry with shelves packed with seafood batter mix, tartar sauce, and seasoning that customers can also purchase. All of the pantry essentials for cooking seafood, Nhu said, are from Louisiana.

Although fresh seafoods are the main draw to Bait to Plate, there are a couple of options to please those who prefer land-bound food, like chicken wing dings, chili, gumbo, and egg rolls.

The added benefit of having a seafood market on site, Nhu said, is that the daily special can change to create a feast from fresh catch.