King & Prince Seafood

Happy International Cat Day! Watch our video and see who the real bosses are at King & Prince Seafood. We asked our employees for photos of their feline friends but got much more. We learned their stories and how much they mean to their families. Enjoy! #InternationalCatDay

King & Prince Seafood will be attending the Go2MarketEdge sessions starting next week sponsored by IFMA The Food Away from Home Association. This is your gateway to the latest go-to-market technologies and forward-looking insights, designed to equip marketing, sales, and product teams with a competitive edge. Built around the evolving needs of food-away-from-home professionals, this virtual experience connects today’s insight with tomorrow’s innovation. See you at Go2MarketEdge: https://lnkd.in/e2icQDb4

Join us welcoming Steve Biddle to King & Prince Seafood. Steve will lead the Eastern regional sales team as the Director of Sales. With more than 16 years at Sweet Street—rising from Regional Sales Manager to Northeast Division Manager—Steve brings a wealth of experience and leadership to the role. A proud Penn State alum, Steve enjoys spending time with his family when he is not out driving sales. We’re excited to have him on the K&P team!

Elevate your menu this National Avocado Day with our Tex-Mex Krabbycakes® Quinoa Bowl! According to Datassential, the predicted 4-year growth for Avocados on foodservice menus is 4.1%. This delicious bowl is filled with quinoa, corn, black beans and Mrs. Friday’s® Krabbycakes® which is our delicious blend of snow crab, fresh cream, real butter, seasonings and surimi seafood. Served with avocado and salsa on top. Chef Brett Smith, CEC menu inspiration here: https://lnkd.in/euXMHspv #NationalAvocadoDay

Big Announcement! The winner for the King & Prince Seafood Recipe Snackdown Contest featuring Crab Sensations® is Nicholas Matteo from Affinity Group, Sales & Marketing Agency Northeast. Nick submitted a Jumbo Crab Sensations® Rangooncini and it beat out 63 other recipes. It's perfect as an appetizer on a menu. Chef Brett and our team of judges has the difficult but delicious assignment of selecting and grading the final four for the cookoff. Enjoy our video. #sensationalsnackdown

It's all about our people. With 30 years of dedicated service at our Bellingham Facility since August 1995, Paul Pring has been an integral part of our team. He began on the night shift sanitation crew before taking on the role of operating the smoker at night. Transitioning to the day shift, Paul gained experience in packaging and filleting before returning to his true passion—operating the smoker. Working at the Bellingham plant is a family tradition for Paul. His brother, uncle, aunt, and cousins have all been part of our team, making his journey here a true family affair. While he enjoyed his time in filleting, Paul has found his niche mastering the smoker, viewing it as both an art and a craft to perfect the flavors. His favorite product is our hot smoked salmon, and he fondly recalls producing discontinued items like retort oysters. Outside of work, Paul enjoys fishing and cherishing time with his three children as he watches them grow up. One of Paul's favorite memories is the day a flock of seagulls decided to visit the plant, turning an ordinary day into a humorous and unforgettable experience for everyone involved. Our dedicated employees are what make King & Prince Seafood a special place to work.

July is National Culinary Arts Month – and we’re celebrating one of our best: Chef Brett Smith, CEC!! From developing new menu-ready seafood solutions to collaborating with operators across the country, Chef Brett brings creativity, expertise, and heart to the King & Prince Seafood R&D every day. He's a true culinary ambassador for our brand. Thank you, Chef Brett, for your commitment to culinary excellence and for inspiring us — and our customers — every day! #NationalCulinaryArtsMonth

King & Prince Seafood gives back to our community (and we have fun doing it). We raised $50,378 for Safe Harbor's 2025 Champions for Children from February through April. We are grateful for local organizations such as Safe Harbor Center, Inc for serving children, families, and individuals who have been abused, abandoned or neglected; who are homeless or have run away from home, and who are otherwise at risk or feel threatened. Safe Harbor has been one of our Be the Difference partners over the past 5 years. Together, we make a difference. Thank you to everyone who donated their time and energy to make this a success. Learn more about Safe Harbor: https://lnkd.in/gmZ83Ue

In today's episode of Chef Talks, Chef Brett Smith, CEC goes over 3 culinary tips for our New! Mrs. Friday's®️ Parmesan Crusted Oven Ready Pollock. It pairs well with any Italian or Mediterranean cuisine, can baked or fried and has 14 grams of protein. Best yet? It's Wild Alaska Pollock, sourced from the most sustainable fisheries in the world. Keep on Cooking Chef Brett! If you're a foodservice operator, request your FREE sample to test: https://lnkd.in/e9KiyZRi Genuine Alaska Pollock Producers

At King & Prince Seafood we invest in our people. Training is continuous and we're always looking to find better ways to do things. Last week, we conducted an in-person project management course at our Brunswick HQ to break down barriers and increase efficiency. Thank you to Sara Lanier-Theriault for organizing this successful event.