Japanese seafood company Nissui has cut the ribbon on a USD 89.3 million (EUR 76.9 million) seafood-processing facility for Gorton’s Seafood in Lebanon, Indiana, U.S.A., marking the latest expansion for the company.
In a release from Nissui, the company said operations at the facility began in mid-September and that it held a completion ceremony at the new plant on 30 September. Gorton’s Seafood first announced the new facility in 2024, saying at the time the new facility would bring around 160 new jobs to the region.
Gorton’s also said the facility would be constructed in partnership with its distribution partner U.S. Cold Storage, which was planning a USD 38.4 million (EUR 33.1 million) expansion of an adjacent facility that would add 60,000 square feet of storage space.
Nissui said that Gorton’s existing flagship facility in Gloucester, Massachusetts, will continue to be the company’s primary production facility and the Indiana-based plant will allow it to increase its overall capacity to “capitalize on growing consumer demand.”
“The new facility will focus on producing value-added products, optimizing product lines, and will enable further supply chain flexibility for superior customer service,” Nissui said.
Nissui said that Gorton’s position as a leading producer of U.S. household prepared frozen seafood products makes it a prime target for its expansion ambitions.
“Through this expansion of production capacity in North America, the Nissui Group will further grow its overseas food business and continue delivering innovative food solutions to people around the world,” Nissui said.
Nissui added that the expansion of production capacity will continue to allow it to grow its overseas food business as part of its ongoing “Good Foods 2030” initiative.
“In its long-term vision ‘Good Foods 2030,’ the Nissui Group identifies accelerating global expansion as a key challenge,” Nissui said. “In the overseas food business, the Group aims to become the overwhelming global No. 1 in seafood-based fried products using whitefish and shrimp.”
The company recently launched its “Good Foods Recipe 2” initiative in April 2025, designed to increase the company’s supply chain resilience. To that end, Nissui has been working on a string of new production facilities, including a new facility in Kitakyushu, Japan, that will increase its output.
Nissui subsidiary Cite Marine also recently acquired a new processing facility in Pontivy, France, in a move coming in the wake of its plan to expand its processing capacity at its Keranna factory in Plumerine, Switzerland.
