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 1980s.----Lars Vinjerud II--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.--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.----Our fleet usually has a crew of 5-7 fishermen including the captain and most work a trip of 7-9 days harvesting scallops. The long liners spend 7-10 days harvesting swordfish & tuna, and 2-4 days of harvesting for our lobster and crab vessels. Our fleet is constantly being maintained to have the latest safety equipment to ensure that out crew works in the safest environment. Our sea team consist of over 100 dedicated and experienced fishermen, most following in the footsteps of their fathers and grandfathers!--Our fleet has modern handling and storage facilities; in fact we outfitted our scallop shucking rooms with climate control to manage the heat of the long summer days, thus increasing the quality of the scallops.--Our fleet works in complete association with NOAA and the National Marine Fisheries harvest the catch in the required areas to ensure the future of this natural resource. We track our fleet from the moment they leave the dock to the moment they tie up on the return.--A number of our fleet is outfitted with freezers. These vessels hand shuck, grade and pack fresh scallops and immediately freeze them on the boat. Truly one of the best tasting scallops, we are able to offer traceability to the vessel, location and date of harvest.
