Meghan Russell is the founder and president of Pearl Oceans, a strategic sales and marketing firm that advocates for sustainable seafood brands from around the world. Russell works with Panacea Pearl Oyster Co-op and has recently joined Niceland Seafood as director of strategy and sales for North America.
SeafoodSource: What drew you to the seafood industry?
Russell: I actually fell into the seafood industry by accident. Shortly after I graduated from college with a degree in photography, I was working in the restaurant industry in downtown St. Petersburg, Florida. Walking home one afternoon I was hit by a car, injuring my foot. Not being mobile, I focused my efforts on finding a desk job. I started applying for any low-level marketing post I could find. Shortly into my search, Katie Sosa, the owner of Sammy’s Seafood, contacted me to discuss a position. Upon completing the interview, I hobbled out of Sammy’s Seafood with aspirations to be in the seafood industry. From that day forward, I never looked back.
SeafoodSource: What is your goal for your business and how are you achieving that through your work with Panacea and now Niceland?
Russell: Pearl Oceans was born from the need for creativity in seafood sales. I love being an educator about the ocean and infusing my inner artist into the business. My goal with Pearl Oceans is to work with progressive corporations, like Panacea and Niceland that are focused on not only sustainability of the sea, but educating the end consumer. Having the opportunity to work with companies that want to implement end-user market strategies through technology and educational platforms is a dream for me, and Pearl Oceans has been my contribution to that change.
SeafoodSource: What lessons did you learn from your previous seafood industry jobs that influenced the creation and continuation of Pearl Oceans?
Russell: So many. I am eternally grateful for the lessons I have learned from the previous companies for which I have worked. I think ultimately though, the greatest lesson I have learned is the power of compassion. I have built incredible relationships through my seafood endeavors. Relationships in our industry, as in most, are what can make or break the successes or failures of companies. My customers are not numbers, they are my friends, and I believe people rise to the occasion when they have a friend in need.
SeafoodSource: When you get together with others in the seafood industry, what is the big topic of discussion these days?
Russell: Change. My peers and I started in seafood in our early 20s and have always dreamt of being able to implement change in how seafood is bought and sold. We talk about how sustainability is more than just a buzzword; it’s a culture and a movement. More often than not after a food show we end up debating the ethics and strategies of our industry and what we can do to improve them.
SeafoodSource: What are three tips you would offer to others who want to have a career in the seafood industry?
Russell: First, I would say to work in a restaurant for a while, so you can understand the culture of the service industry, learn how things operate and what is important to consumers and chefs. Second, take any and all opportunities to learn about fisheries, wild or aquaculture. Continuous education in your field will help broaden your horizon and bring new opportunities. Third, don’t be afraid to tell people what you need and ask the tough questions. Being a leader means understanding you don’t know everything, asking questions helps bridge communication and brings clarity.
SeafoodSource: When you aren't working, how do you like to spend your time?
Russell: I love playing ping-pong. When I moved to San Diego to work for Baja Seas I was a young professional who didn’t know anyone. Playing ping-pong is how I made most of my friends and met my boyfriend. Painting is also a passion. Creating any form of art (for me) energizes my soul, exercises my mind and enables me to think outside of the box. Painting has been the perfect release from a busy professional life and has been the perfect complement.
