Seattle Fish Co. is the driving force behind the fresh seafood market in the Kansas City and Midwest region. As the premiere supplier, they now serve more than 500 restaurants and markets in 12 cities in 6 states. The company has a proven track record in food safety, scoring 96 percent of the last decade on independent third-party food safety audits.
This year Seattle Fish Co. will receive and process more than three million pounds of seafood in Kansas City for customers throughout the Midwest. They are the only company that ships and processes all their fish out of their own facility in Kansas City.
At the end of October 2015, Seattle Fish Co. moved from their 27,000 square foot, 100+-year-old building in the East Bottoms to a brand new, 30,000 square foot, state-of-the-art facility in Riverside, MO. The new building provides additional space, more efficient lighting, and a streamlined production flow. Seattle Fish Co.’s provides high-quality fish to a large number of premier sushi restaurants in Kansas City. Thanks to the larger facility, Seattle Fish Co. plans to increase its product line to include pasta, meats, oils, etc. and offer pick-up for smaller orders including the general public.
Questions or Concerns? Please contact our Kansas City location by calling 877-920-7070 or sending us an email at Kcinfo@seattlefish.com
Scott Godke began his career with Seattle Fish Co. in Denver, CO immediately after graduating from the University of Missouri in 1998. He started in a sales support position and quickly climbed the ladder as one of the company's top representatives in sales production. In 2004, Godke accepted an opportunity to return to the Midwest and launch Seattle Fish Co. Kansas City. His responsibilities as general manager include purchasing, sales and the overall management of operations for Seattle Fish Co Kansas City.
Jacquie Brockhoff began her career in the seafood industry in 1981 as a seafood manager and trainer for a major retail chain. In 2004, she accepted a sales representative position at Seattle Fish Co. Kansas City and helped grow the business in Missouri, Oklahoma and Kansas. Brockhoff was promoted to sales manager in 2008 and oversees the sales team's retail and food service accounts in several states throughout the Midwest.
Will oversaw nighttime production for two years before he moved on to be the operations manager in 2015. His responsibility is to orchestrate all production departments including receivers, packers, cutters and drivers into one smooth sounding symphony. His prior history in the medical profession and managing other people helps him understand the importance of teamwork and making sure all his employees are knowledgeable and invested in their day-to-day responsibilities.
Judy Krueger joined the Seattle Fish Co. Kansas City team over five years ago with nearly 30 years of experience in a variety of industries. She was promoted to finance and human resource manager in 2013. Judy focuses on managing the finances for Seattle Fish Co. Kansas City while she also oversees the finance department, including accounts payable, accounts receivable, and inventory. In her human resource role, Judy processes new hires and benefits administration for the company. After working with numbers most of the day, Judy enjoys meeting and getting to know the members of the Seattle Fish Co. Kansas City family.
- The 30,000 sq. ft. state-of-the-art facility uses six different refrigeration units running independently but in harmony to keep the 20,000 sq. ft. refrigerated area temperature at exactly 35 degrees.
- The 5,000 sq. ft. freezer maintains a temperature of negative 10 degrees.
- Five refrigerated docks ensure the product remains cold while shipping and receiving on refrigerated trucks.
- $10,000 upgraded lighting helps with inspecting product for imperfections and ensures product quality.
- Eight refrigeration coils running in harmony for redundancy.
- In addition to using traditional sanitizers to kill bacteria, Seattle Fish Co. uses ozonated water, which is 5,000 times more effective than chlorine but safe for use on product and in ice machines.
- Gourmet test kitchen used for demoing product and hosting guest chefs.
- Advanced food security system with 12 cameras and access control on all doors help to ensure the safety of our product and employees.
- The company receives and processes more than 3 million pounds of fish and over one million oysters annually.
- Ability for customers to pick up product if needed
- Offer retail sales to customer buying in bulk.
- Seattle Fish Co. buys seafood from the three American coasts and countries as far away as New Zealand, Norway and Chile.
- Only seafood company based and processing in Kansas City.
- Service to 12 cities in 6 different states in the Midwest.
In 1905, Mose Iacino’s family moved to Colorado from Grimaldi, Italy in search of a better life. Young Mose was a remarkable visionary with an entrepreneurial spirit and a deep appreciation for high-quality seafood. His passion came to fruition in 1918, when at the age of 16, Mose created Seattle Fish Co.
Mose developed a system for transporting fresh seafood to the landlocked state of Colorado, which entailed packing fresh fish in sawdust and ice and shipping it by railcar from Seattle, Washington. At each train stop, the ice was replenished to keep the seafood fresh, and Denverites flocked to his downtown stall inside his uncle’s shop. Little did Mose know that he was launching a career that would last a lifetime and a company that’s approaching its 100-year anniversary.
Since 2003, Seattle Fish Co. has been supplying restaurants, hotels, caterers and grocers throughout Kansas City and the Midwest with the finest fresh and frozen seafood. As the region’s largest supplier, Seattle Fish Co. brings its clients value and selection that are second to none, along with the service of a three-generation, family owned business. As the first company in the region to obtain certification as a Marine Stewardship Council supplier, the company is committed to protecting the environment and maintaining sustainable practices from catch to consumer.