Washington DC's
Seafood Leader

Since 1988, ProFish has been charting a direct course from dock to door. The finest, freshest, and safest seafood — backed by technology no one else has.

By the numbers

35+Years in Business

2,500+Customer Accounts

1,500+Products

250+Combined Years Experience

90+Team Members

100K+Pounds of Salmon Weekly

Our Story

Not another seafood company.

ProFish started in 1988 with one goal: Washington DC deserved better seafood. Better sourcing, better handling, better proof. We refused to settle for what distributors were selling the city.

Thirty-five years later, we process over 1,500 seafood products for 2,500+ accounts across the Mid-Atlantic. We own our smokehouse. We run five restaurants. We built our own traceability technology — because nobody else would.

This isn't a distributor that also happens to own trucks. It's an operation — one we built ourselves, from the dock up.

Since 1988

Years of Direct Distribution

The Founder

Greg Casten built this from a pickup truck.

In November 1988, Greg Casten — a Washington DC restaurateur frustrated by the lack of high-quality fish in the marketplace — launched ProFish to source and serve the seafood he couldn't buy. The first ProFish ran out of a 1,000 square foot facility with a single pickup truck, one 10×10 walk-in cooler, no computer, and two employees.

Within weeks, Casten was supplying two restaurants he operated himself. Within a decade, ProFish had become a foothold in the greater DC seafood market. Casten brought on Timothy Lydon as partner — sharing the same operational standard and philosophy that still anchors the company today.

Thirty-five years on, the pickup truck is a fleet of 24. The cooler is a 15,000 square foot warehouse. The standard hasn't moved.

Greg Casten, President & Founder · Timothy Lydon, Partner

Day One — November 1988

Pickup Truck: 1
Square Feet: 1,000
Walk-In Cooler: 10×10
Employees: 2

Today: 15,000 sq ft warehouse. 24 trucks. 90+ people. One standard, unchanged.

Every species, verified

100%

DNA-Verified on Arrival

Our Operation

Every product. Every dock. Every degree.

FishPrint traces every order back to the boat that caught it — the vessel, the waters, the catch method, the day. DNA testing verifies every species in our building before it ships.

Carbon energy ratings follow each product through the cold chain. Our wind-powered warehouse runs on clean energy. Our delivery radius reaches from NYC to Virginia Beach, same-day.

This is what traceability actually looks like — not a label on a package, but an infrastructure.

The Philosophy

The standard, not the slogan.

Three words have defined the operation since 1988. Not marketing language — the working definition of how every order moves through this building.

Freshest

Caught, cleaned, and cold within hours. Same-day delivery from NYC to Virginia Beach. The fish never sits — because the operation doesn't stop.

Finest

Direct relationships with fishermen and boats from Iceland to Chile. No brokered lots. No mystery product. Only the grade we'd put on our own menus.

Safest

DNA verification on every species. FishPrint traceability to the vessel. Temperature logged at every touchpoint — four handoffs, zero breaks in the chain.

Our Team

130+ people. 250+ combined years.

Sourcing, operations, logistics, accounting, and leadership. Turnover is extremely low — many have been here a decade or more.

Sourcing & Fleet

80+

Relationships with fishermen, brokers, and boats from Iceland to Chile. Direct lines to every dock that matters.

Years combined

Warehouse & Cold Chain

65+

Temperature control, cutting floor, order assembly. Every fish handled four times — and never breaks the chain.

Years combined

Technology & Traceability

30+

FishPrint, DNA verification, carbon energy ratings. All built in-house by engineers who understand seafood.

Years combined

Kitchens & Retail

75+

Five restaurants, one smokehouse, and the Meet the Truck fleet. The operation doesn't stop at the loading dock.

Years combined

Meet every crew member →

The Promise

Same-Day

NYC · DC · Virginia Beach

Fish leaves our dock before noon. By dinner service, it's plated in DC. By breakfast the next day, it's on ice in Brooklyn. The rhythm hasn't changed since 1988.

— The ProFish Operation

Go Deeper