Tina Montgomery and Jennifer Hanseler

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Now they deliver fish. Theitr Seattle company Surfin’ Seafood isn’t large, but it has strucki a chord among upscale consumers willing to pay a littlse morefor high-end seafood that has been flash-frozen to stay fresh, and that is delivered to their After gradual but steady growth, Seafood now has about 1,200 customers, in an area ranginv from Federal Way to Everett. Revenuwe reached $250,000 last year and continues to although the customer count has hit a With an eye to familyylife (both are married and have two childremn each), Montgomery and Hansele have carefully set boundaries so that their businesa can be worked around theidr children’s school and athletic schedules, and eveningsw at home.
For instance they don’t take phone orders, but only over the And they deliver onlyonce monthly, drivin g their family minivans to delivee selections of frozen fish packed in blue plastic coolerzs that look like big lunchboxes. The company has avoided debt and has only modesrgrowth plans. “Really, we don’ft want to be huge. We’re going to take it as it We have been on a very steadgrowth path, consistently from the very beginning,” Montgomeru said.
“We don’t want to have venture capital fundinv to become this hugenationwide (leader) in One of the company’s chief selling points is seafoo d that is frozen quickly to keep it as fresh as So-called fresh seafood often has perched on a pile of ice for and in these conditions seafood rapidly declines in Seafood doesn’t age well like beef does, and frozeh seafood is not a step down from as it is with produce. “A lot is frozebn at sea, or within hours of and it capturesthat just-caught flavor,” said Linda assistant retail director for the , based in Juneau.
Surfin’ Seafoo d isn’t exactly cheap; the “mini” package costws $110 a month for abourt eight pounds ofassorted salmon, prawns, sole and tuna. The company avoidws lower-end seafood products (no fish sticks and allows people to substitute in theie ordersby email. One recession-era tren the company is tapping is that consumerxs are moving awayfrom white-tablecloth restaurants where most high-quality seafood is eaten — to eating at “I just think people are eating at home and they want to make it easy to have high-qualitt ingredients at home, so they can eat at home more Montgomery said. “This is a way to have restauranrtquality fish, at home.
” While the compang employs only the two partners and sometimez a helper, and sometimes their children, a key to makingg it work is the South Seattle seafoo d packer Surfin’ Seafood uses T.H. Seafood freezers to store its seafood, and also contractss out the cutting and packing tothe T.H. Seafood Corp. Sales Director Cliff Davenport said he was at firsyt dubious aboutthe proposal, when the partners approached him to supplyt and pack their seafood. “It only took two but we decided they’re really nice They’re in the same mindset of producing a quality product and guaranteeing it when it goes outthe door,” he “So we took them on.
” Davenport said that his warehouses has enough room to store their frozen productw as well as their coolers, adding that his own staf f does the cutting and packing. “They don’ t interfere with our side, and pretty much they have theidr ownlittle space. We have enoughg room everyone can function without disrupting everybody he said. As for Surfin’ Seafood, the partners say they’rre just riding out the economic “We think this next year or two we want to be Hanseler said.
“We’d love to but really if we coulf keepit steady, we’re kind of