PROVISIONING SPOTLIGHT: SOPO SEAFOODS
Our next segment in our Provisioning Spotlight series is with SoPo Seafood. We have never had more fun with the team than when they sponsored our provisioning Pop-up this past August, and are looking forward to playing Flip-Shuck with them again soon! For the time being, please enjoy our interview with the Sales and Purchasing Director, Matt Brown.
What is your role with SOPO Seafood?
My name is Matt Brown, and I am the Sales and Purchasing Director of SoPo Seafood.
What services/products do you offer?
SoPo Seafood is a locally owned and operated Maine Seafood Wholesaler and Fish Market based in South Portland, Maine. We source and supply high-quality seasonal and sustainable seafood for seafood enthusiasts, home cooks, professional chefs, and restaurants in Maine and beyond.
How long have you been working with clients in the yachting industry?
I have been working in the seafood and hospitality industries for over 30 years in a number of capacities—as a fish monger, chef, and sales director. During that time, I’ve had the opportunity to work with a wide variety of clientele, including those in the yachting and luxury services industries.
What are the most commonly requested service/item you receive from yacht clients?
We get a ton of requests for cryo-vacuumed frozen portions of fish from our yachting clients. Caviar and fresh Maine uni are also super popular requests as well.
What is the most obscure item that you needed to procure for yachts?
Some of the most obscure local products we have sourced for our clients have included monkfish liver and shad roe.
How long does it take to put together orders for yachts, and how far in advance would you suggest making inquiries?
Special orders take a few days to pull together. I recommend that folks make inquiries to a potential vendor as early as you know about your event or occasion. Giving a vendor enough time to procure special items is extremely helpful, and it helps us work with you to make alternative arrangements in the event something is not available.
What is one thing you wish clients knew before placing an order with you?
I wish clients knew that I am not sitting on piles of seafood product at any given time. I am never sitting on a couple hundred pounds of any one species, and like to keep it super fresh by rotating out quickly. With a couple days notice, I can procure almost anything. However, most assume that their fish vendor is just sitting on what they may need, and can call in last minute orders. Communication and planning truly help in execution.
What is the #1 piece of advice that you would give to all of your clients?
Communication is key. I love it when clients give us detailed information about what they are looking for so that I can give them the best suggestions. Helpful information can include number of diners/guests, seasonality, dietary preferences, etc. Also, if you’re changing anything about an order – maybe changing the menu, or crafting a special occasion menu – letting your vendor know as soon as possible and providing them with as much information as possible will maximize the chances of success.
What is your favorite product, and why?
I love our caviar, it’s absolutely delicious. I love doing events where we showcase caviar bumps and I get to watch people experience caviar for the very first time. I like to keep our caviar prices accessible, so that people can experience how awesome it is.
For Fun: If you had a superpower, what would it be and why?
Flying: I love to travel but I absolutely hate airplanes.
A big thank you to Matt Brown and SOPO Seafood for their participation in our provisioning pop-up, and for providing the best service to our clients. To place your order with Matt, contact him here or stop by their shop located at 171 Ocean Street, South Portland, ME 04106
All photography is provided to us by SoPo Seafood
