Adelphia Seafood was founded 50 years ago as Harry O. Hahn Seafood in Reading. Current co-owner and president Jason Hurleman is a second-generation owner, having acquired the business from his father, who purchased it from Hahn in 1973. Now owned and operated by Jason and CFO/co-owner Ted Kuhn, Adelphia Seafood continues the tradition of providing quality fresh and frozen seafood to both retail and wholesale customers.
Commitment to Safety
Adelphia Seafood holds a certification for being a Safe Quality Food (SQF) Program Level 2 facility. The SQF Program is part of the Global Food Safety Initiative (GFSI), an initiative committed to the continual improvement of food safety practices across the world. These certifications are voluntary and rigorous, requiring a yearly inspection as well as detailed product tracking. From source to distribution, each ingredient used by Adelphia must be logged into a program which is accessible to the companies and retailers with which they do business.
Responsible Sourcing
Jason is hands-on with the company’s fresh fish buying, ensuring products are responsibly fished, assuring that federal guidelines are being observed, and guaranteeing sources are maintaining proper net and catch sizes. Additionally, Adelphia ensures that they do business with fishers who are monitored by sustainability organizations such as the Monterey Bay Aquarium’s Seafood Watch and the Marine Stewardship Council (MSC). Adelphia is equally committed to responsible sourcing for farm-raised fish, evaluating their partner farms' environmental impact, feed quality and general practices to ensure the highest quality of their products.
Fresh Seafood Info
In an effort to control quality, Adelphia buys approximately 90 percent of its fresh fish whole, cutting and processing in-house to ensure higher quality. The number and type of fresh fish available varies, but customers can shop without worry thanks to the company’s buying practices. Though they may offer as many as 100 varieties of fresh seafood daily, “salmon is our most popular product,” says Jason, “and whether you’re eating farm-raised or wild, salmon is one of the healthiest things you can eat.”
When buying, remember that the longer fresh fish stays above freezing, the shorter its shelf life. Jason recommends bringing a cooler for transportation (an absolute necessity in the summer months) and asking the associates for ice. “[Seafood] does not have an infinite amount of shelf life,” Jason explains. “You want to keep the products cold; that’s the one thing I think people should understand in terms of having the most optimum customer experience. The cold chain is really important.”
Retail Locations
Adelphia Seafood maintains three local retail locations: one in West Lawn, one at the Fairgrounds Farmers Market in Reading, and one in Pottsville. For more info visit adelphiaseafood.com.
By Miles Klein | Photos courtesy Adelphia Seafood
