Profish Imagine delivering 30 million pounds of seafood a year along the east coast, from Hoboken to Virginia Beach, and all points in between.
With thirty trucks in their fleet, it’s been the primary business model for locally-based seafood wholesaler, Profish, for over three decades.
As with nearly everything these days, COVID-19 lodged a big, nasty hook in the operation, which faced reduced purchasing from its largely restaurant-based clientele, everyone from The Cheesecake Factory to Mandu.
Still, fish are being caught daily. And they have to go somewhere. “It occurred to us we could deliver our product to people at their homes and at pickup locations,” says Profish co-owner Greg Casten. “We take orders online the day before, we cut
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