Salisbury, Maryland, U.S.A.-based Handy Seafood is selling its crab-processing plant in Crisfield, Maryland, for USD 1.8 million (EUR 1.6 million).
The Crisfield plant, which has been processing crab, oysters and other seafood since 1903, will continue operating until its sale.
The 59,700-square-foot facility sits on nearly 6 acres, per its real estate listing.
“This waterfront facility primarily processes soft crabs and oysters but can be adapted for a variety of different products including value-added items such as crab cakes or breaded seafood items,” the listing states.
A buyer could also construct additional structures on two building pad areas, and the facility includes a research and development test kitchen, as well as office and warehouse areas with high dock access.
"We sincerely thank the incredible people who have been our associates in Crisfield for so many years,” Handy Seafood Executive Director Terry Conway said in a press release emailed to SeafoodSource. “Their dedication and tireless work ethic, especially during peak season, were truly exceptional. We also extend our deepest appreciation to the watermen whose loyalty and commitment to quality have been essential to our success.”
The Crisfield plant suffered a fire last August that caused an estimated USD 350,000 (EUR 308,000) in damages.
“Local firefighters responded promptly to the scene and successfully contained the fire. No injuries were reported, and the fire caused minimal disruption to the plant's operations,” a Handy spokesperson told SeafoodSource at the time.
Before announcing the sale of its Crisfield plant, Handy announced it was launching four new frozen products for retail, along with a new product for foodservice customers in an attempt to appeal to Americans’ increasing desire for spicy food – along with accommodating diets such as keto and gluten-free allergy restrictions.
“These products break away from traditional frozen seafood offerings, which can often be perceived as bland or repetitive,” Handy Director of Marketing Maureen Johnson told SeafoodSource.
