Wholesale · Since 1988
Your Kitchen.
Our Floor.
ProFish runs the cold chain, the sourcing, the DNA verification, and the pre-dawn cut room so your kitchen doesn't have to. One account, one rep, one delivery truck that shows up when it's supposed to.
What wholesale buyers should know
Cold Chain
Unbroken 28–32°F, Dock to Your Kitchen
Every truck on our fleet runs temperature telemetry. Every box is pre-chilled before it leaves the cut room. No warm spots during cross-dock, no ambient stopover — we don't ship the fish if the chain breaks, and you get the log with the invoice if you want it.
Cut to Spec
Chef-Ready Portions, Not Our Convenience
Tell us your yield target and your plate weight. We'll cut to it. Skin on, skin off, pin-bone out, center-cut 6oz, scallop size grade by count — the cut room works off your spec sheet, not a generic pack-out. Fewer scraps on your line, more plates per case.
One Rep
A Direct Line, Not a Call Tree
You get a dedicated account rep on day one. Same person, every time — they know your menu, your deliveries, your substitutes. Sunday night catch call if you want it. Text them at 5am when prep's light and something's off. It's how a seafood business is supposed to work.
Who We Serve
Four Kinds of Kitchen. Same Standards.
Fine Dining
Restaurants
Tasting menus, chef's counters, tweezer-food kitchens. Chef-ready portions cut to your spec — not our convenience. Sunday catch calls with your sous chef.
Food & Beverage
Hotels & Catering
Banquet volume with tasting-menu quality. Split-case ordering and multi-drop delivery across property teams. One invoice, one account manager.
Public Sector
Institutional
Hospitals, schools, and federal food programs. HACCP-compliant cold chain, bid-ready pricing, and volume contracts that survive audit.
Delivery-First
Ghost Kitchens
Portion-packed, freezer-stable cuts and spec-standardized yields so menu costs don't drift between locations. Weekly standing orders or pull-from-list each cycle.
Getting started
Set Up an Account
- 01
Call wholesale or drop us a line.
(800) 967-9726 · wholesale@profish.com. Monday–Friday, 6am–4pm ET.
- 02
Walk us through your kitchen.
Menu, volume, delivery window, cut-sheet preferences, payment terms. We’ll put together a sample pricing sheet and flag the species that are in season for your rotation.
- 03
First delivery inside a week.
Credit application Tuesday, approved Wednesday, first drop in your walk-in Thursday or Friday. You ride the truck with your rep for the first week — by Monday, you’re on the standing route.
