Santa Monica Seafood is to open a new facility near Baltimore, Maryland, the company’s third location for its vacuum-packed seafood operations.
Construction on the 26,000 sq ft premises will begin in early February with the site operational in Q3 this year.
“Since launching our skin-packed seafood programme in 2016 in Los Angeles and again in 2018 in Chicago, we have seen explosive growth and tremendous support from our retail partners for chilled, case ready seafood,” said Roger O’Brien, president and chief executive of Santa Monica Seafood.
“Opening this third location and expanding our services and capabilities to the Mid-Atlantic and New England regions will give us delivery coverage to approximately 40 states, all within a maximum 48 hours of the pack date.”
The company’s three sites total 100,000 sqft and focus on case-ready, chilled skin-packed seafood for the wholesale retail sector. “Our Baltimore site will initially have 8 million pounds (3.63 million kg) capacity for both plain and value-added case ready seafood, and we have provided for further expansion of packaging lines and additional facility space to expand capacity as our growth continues,” said Mr O’Brien.
The Baltimore investment programme will total US$8 million and create up to 50 new jobs.
