Congressional Seafood names new president
Jessup, Maryland, U.S.A.-based Congressional Seafood Company has found its new president in Jonathan Pearlman, a 21-plus year veteran with the firm and its sister company, North Atlantic Fish Company (NAFCO).
A division of Stanley Pearlman Enterprises, Inc., Congressional Seafood Company provides seafood products to the mid-Atlantic region of the United States. Pearlman joined the firm in 2005, transferring from NAFCO, and has a background in advertising, artistic skills, and a degree in public relations, according to a press release announcing his promotion.
Congressional Seafood is a seafood supplier to Virginia, Maryland, and the metro Washington D.C. and Baltimore areas. In 2017, it brought online a new 88,000-square-foot processing plant, built at a cost of USD 8.9 million (EUR 8.4 million).
Serving more than 750 food clients along the U.S. mid-Atlantic coasts, Congressional Seafood is a participant in several sustainability endeavors, including the Shell Recycling Alliance, which encourages distributors and suppliers to recycle oyster shells to help sustain numbers of the shellfish species in Chesapeake Bay, as well as keep the waters clean and provide essential reef homes to other marine species. The company has placed as the top contributor three years in a row, a distinction Pearlman helped the enterprise to obtain.
“Pearlman plays a large part in the sustainability efforts of Congressional Seafood Co. and is looking forward to expanding the company’s efforts in the mid-Atlantic region,” the company said.
A member of the Restaurant Association Metropolitan Washington’s RAMMY Awards Committee and co-chair of the 2020 event, Pearlman is responsible for acquiring many of “the region’s finest restaurants as clients” for Congressional Seafood, the firm said.
“Having made my career here at Congressional Seafood, I am proud to continue to serve our clients and customers as I take on new responsibilities as president. I am looking forward to continuing to play a role in the ever-changing restaurant scene,” Pearlman said.