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also help local fi sh-processing companies
who are importing more frozen seafood
via Eimskip after the New England
groundfi shing industry's collapse.
One example is Bristol Seafood,
which sells Norwegian line-caught had-
dock shipped by Eimskip and fl ash-fro-
zen within four hours of being caught.
"It's really the freshest fi sh you can
get," says Peter Handy, the company's
president and CEO. " at's one of
the reasons why having a cold-storage
facility here locally is important to us."
Currently, fi sh that comes in to
Portland is hauled to Americold's site
at 165 Read St., sometimes up to 20
truckloads six miles there and back. With
a freezer on the waterfront, the product
could be unloaded at dockside, avoiding
traffi c congestion on Commercial Street.
A new facility would also allow Bristol
to bring fi sh from Asia and Alaska by
rail directly to Portland instead of having
to go to Boston, which it does now. "If
we can have those rail cars come all the
way to Portland, that's where we'll see
the most savings," Handy says.
Calendar Islands Maine Lobster
Co., which exports processed frozen
lobster to Europe and Asia, is just as
eager for a new facility.
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C O N T I N U E D F RO M P R E V I O U S PA G E
P H O T O / T I M G R E E N WAY
Bristol Seafood President and CEO Peter Handy in the
fi llet room at the company's Portland facility. Bristol
Seafood imports frozen haddock from Norway and could
make use of the proposed cold-storage facility.
F O C U S
