In-depth expertise keeps Blount Seafood buoyant - August 16, 2004

"Some people look at us one way or another," said Blount Seafood Corp. President Todd Blount.  "It's hard to be really good and be known for both, but that's the challenge, to get people to see us as experts in both areas."

As the Warren company expands, Blount is hoping to attract more clients who see the company as experts in both areas.

"We have to gain their culinary respect," said Blount.  "So our salespeople are also chefs.  We're trying to make products like they would make themselves."

Family-owned Blount Seafood Corp. started in the 1880s when Eddie B. Blount entered the oyster business in West Barrington.  But in 1938, the once-thriving business became a casualty to an infamous hurricane that destroyed the oyster business in Narragansett Bay.

In 1946, F. Nelson Blount reincorporated the company and it has been growing and changing ever since.  The company became a major seller of chopped clam meat to soup manufacturers throughout the country, including the Campbell Soup Company.

In 1994, Blount expanded into the fresh, hand-shucked clam meat market by acquiring New Bedford-based Easter Clam Corp., a processor of hand-shucked chopped clam meat and specialty clam products.

Later this year, the company plans to expand yet again and move into a 65,000-square foot facility in Fall River.  Blount said the new facility would help the company attract larger clients and a larger customer base.

Blount Seafood Corp. has seen an average 10 percent sales growth over the past 10 years.  In 2003, the company reported $44.5 million in revenue, up slightly from the previous year.  The company is currently located in Warren and has 150 employees.