US-based seafood wholesaler Santa Monica Seafood is expanding to the East Coast with a new 26,000-square-foot facility near Baltimore, Maryland, that will be the third location for its skin-pack operations.
Construction will start in early February and operations should commence in the third quarter of this year, said the group.
"Since launching our skin-packed seafood program 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, CEO of Santa Monica Seafood.
