Custom Portioning
Fillets, loins, and specialty cuts are portioned to the specification of the account ordering them, not shipped as a single default cut.
The Facility
The Vernon facility is under continuous investment. We are not finished, and we do not intend to be. Cold storage, portioning, and receiving capacity are upgraded in phases as our supplier programs grow, and the standard we hold is enforced every day product moves through the building. What you see today is a facility actively expanding to match where the portfolio is headed.
Capabilities
Fillets, loins, and specialty cuts are portioned to the specification of the account ordering them, not shipped as a single default cut.
Product is held at target temperature from receiving through dispatch, monitored and logged at every transfer point in the building.
Orders placed today move overnight, built to reach wholesale accounts and chef partners the next morning.
Our HACCP program is maintained under the direct oversight of Ruben Galicia, with documented protocols followed from intake to dispatch.
In Development
Dedicated live tank infrastructure for direct crab receiving is in development, extending the New Zealand Crab Program closer to source condition.
A dry-aged conditioning program is in development, built to extend flavor development capability across select species.
Facility Visits
Want to see it in person? We welcome facility visits from prospective wholesale accounts. Reach out to arrange a time.
Arrange a visit