Located in the most valuable & historic seaport in the USA, New Bedford, Massachusetts, Oceans Fleet Fisheries began as a single fishing vessel owned and captained by Lars Vinjerud II in the 1980’s.
Harvesting and wholesaling the native catch of the North Atlantic over the next 3 decades as Fleet Fisheries, Lars grew the company into a modern fleet of 20+ boats. From these scallopers, lobster boats and long-liners the catch was processed shore side at a modern, state of the art facility.
Our two (2) facilities, include a 20,000 square foot Individual Quick Frozen (IQF) plant and our main 45,000 square foot fresh processing plant, are state of the art! We employ over 60 highly trained production associates between both facilities. The main facility also contains over 25,000 square feet of cooler space and a 40,000 lb. capacity lobster pool.
In 2011, Fleet Fisheries merged with Oceans Alive Scallops, a recognized leader in the processing of Fresh North Atlantic Sea Scallops. Top chefs from around the globe asked for the scallops by the name in their distinctive blue can.
Oceans Fleet scallops were served in the season 5 finale of Top Chef program on the Bravo Network. Chef Hosea Rosenberg won the competition and as they say the rest is history.
Today, Oceans Fleet Fisheries has become one of the very few vertically integrated seafood companies in the nation. Providing traceability to the vessel and managing the harvest for sustainability and availability year round, Oceans Fleet has grown both nationally and globally.