From a grocery and ship supplier to four generations on the waterfront.

"…and the sea shall feed the world" — the motto on our logo since the beginning.

Tichon Seafood, historic photo — 1943Homer's Wharf, New Bedford

The Tichon Seafood facility, New Bedford, MA — TodayThe Tichon Seafood facility today

Where it started

A cutting house on Homer's Wharf.

After years running a local grocery store that also served as a ship supplier, Herve Tichon bought his own commercial fishing vessel. In the 1940s, he and his son Everett opened a cutting house on Homer's Wharf in New Bedford — a primitive operation by today's standards. Fish was skinned or filleted depending on the species, put on ice, and delivered almost entirely locally. Supply was meager; World War II saw to that.

From the archives

Tichon's Market, Fairhaven — the transition into the seafood business.

Tichon's Market newspaper advertisement, 1926 — 1926Grand opening advertisement, Tichon's Market

Tichon's Market newspaper advertisement, 1932 — 1932235 Main St., Fairhaven, Mass.

Postwar growth

One of the first companies to freeze seafood.

After the war, experienced fishermen and younger men looking for work returned to New Bedford to take berths aboard fishing boats. The seafood supply became abundant, and freezing entered the picture — the only way to keep seafood fresh during peak seasons for sale during slack ones. Tichon Seafood was one of the first companies to begin freezing seafood, built on a commitment to quality, and at a time when imported seafood was making its first impact on the American market, a deliberate emphasis on domestic product.

"…and the sea shall feed the world" was coined by a Tichon family great-grandmother — her faith, the family believes, shaped the words — and it's been proudly embedded on the Tichon Seafood Corporation logo ever since. Today the sea provides a bulk of the world's food supply, a direct result of forward-thinking companies like ours.

Inside the Tichon Seafood processing facility — Inside the facilityThe New Bedford processing floor, then and now

Four generations

Herve, Everett, Ron and Dan, and today Dave and Jennifer.

1930sTichon's Market serves the New Bedford community, providing fresh seafood to local families while supplying commercial fishing vessels with provisions before they head to sea.

1940sHerve Tichon and his son Everett open a seafood cutting house on Homer's Wharf and purchase the family's first fishing vessel, marking the beginning of Tichon's deep connection to both the waterfront and the fishing industry.

1943Tichon Seafood Corporation is officially founded, expanding into seafood processing and wholesale distribution throughout the Northeast.

PostwarAs the seafood industry evolves, Tichon becomes one of the first companies to freeze seafood, pioneering new processing methods while maintaining an unwavering commitment to quality, freshness, and responsibly sourced seafood.

1970sEverett, alongside his sons Ron and Dan, builds a state-of-the-art seafood processing facility in New Bedford. The company also expands its commercial fishing fleet, strengthening its ability to deliver premium seafood directly from the ocean to its customers. That decade also saw the launch of Tichon's dedicated fresh scallop program, hand-grading every scallop to the same standard it holds today.

TodayMore than 80 years later, Tichon Seafood remains proudly family-owned and operated. Led by fourth-generation owners Dave and Jennifer, the company continues the legacy established by Herve, Everett, Ron, and Dan, providing premium fresh and frozen seafood with the same commitment to quality, integrity, and customer service that has defined Tichon Seafood for generations.

How the day starts

5:00 AM at the auction.

Each day begins around 5:00 AM, when our team personally inspects, grades, and purchases fresh seafood direct from the boats at that morning's auction. From there, product moves to meet buyer deadlines — our own ice keeps everything temperature-controlled from the start, and our own trucks run to Boston daily to reach the appropriate transfer stations or airlines, whatever each customer needs.

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