Vince’s Shellfish Company operates with six large deep freezers and five refrigerated coolers. This enables Vince’s Shellfish to be fully contained and not dependent on outside storage.

They say:
“We are able to keep our fresh items at a constant 36-degree temperature and have an ice machine that produces 15 tons of ice daily. All seafood we receive in our plant is inspected for temperature, quality and country of origin in compliance with the guidelines of HACCP. We currently employ six full-time fish filleters who cut local fish daily, as well as 35 other employees. Vince’s operates 18 refrigerated trucks daily, servicing the entire bay area: San Francisco, Peninsula, San Jose, East Bay and North Bay. This ensures our customers the earliest delivery possible. Service and top quality are No. 1 in our priorities. We welcome our customers to inspect our plant at any time.”