The True Fin team knows fish. We go to sea to teach safe handling practices that preserve the integrity and quality of the catch. We collaborate with chefs on new ways to prepare the best meals. Using state of the art techniques and technology, True Fin is able to bring fish to chefs and home chefs faster than ever before. We are fishermen, scientists, and chefs with a unifying passion for seafood and the Gulf of Maine.
President & CEO
Jen believes that the best businesses are also good for people and the environment. She has dedicated her career to sustainable use of renewable resources, including working on issues related to hunting, trapping, and forestry. Most recently, Jen managed the Sustainable Seafood Program at the Gulf of Maine Research Institute where she developed a passion for the seafood industry in New England and uncovered the untapped potential for high-end seafood from this region. Jen hails from Wisconsin where she earned her B.S. in Wildlife Ecology, and she holds an MBA from the University of Southern Maine.
Head of Sourcing
Brendan is all about fish and fishermen. Since graduating from the University of New Hampshire with a degree in Health Management and Policy, he has wanted to work with the seafood industry. Brendan got his first taste while working for New Hampshire Community Seafood before doing experiential marketing at Pierce Promotions in Portland, ME. Today, Brendan works with fishermen to secure high quality local seafood, including collaboratively finding ways to improve handling and logistics. When he’s not on a boat with a commercial fisherman, Brendan is still likely found on the water recreationally fishing.
A Maine native and a graduate of the Culinary Arts program at Southern Maine Community College, Kelsey brings a key chef perspective to the team. He’s excited to be a part of a small business working with local fishermen promoting environmentally conscious practices and superior quality. After working many years at David’s restaurants with his mentor and friend, chef David Turin, Kelsey joined our team to focus on product development that celebrates the unique attributes of our fish. When not playing with fish, Kelsey enjoys being on the water, camping, hiking, and playing sports with friends.
PJ started working in kitchens in the 1990s, whilst attending UT Austin in pursuit of a history degree. Restaurant work led, by twists and turns, to a year in France and several years in Thailand. Upon returning to the US, PJ fell in love with the seafood of the northwestern Gulf of Mexico. Over the next several years, PJ pioneered the use and marketing of bycatch and discard species in hook-and-line finfish and shrimp trawl fisheries in Texas, and he was among the first to recognize the market possibilities of properly slaughtered and handled fish from the Gulf of Mexico. In 2019, University of Texas Press publishedTexas Seafood: A Cookbook and Comprehensive Guide,written by PJ and his co-author (and wife) Benchalak Stoops. The book describes over 250 species of edible and tasty marine animal in and around Texas saltwaters. PJ has worked with fish in every part of the seafood chain from dock to restaurant and has loved every minute of it.
Sales & Operations Associate
Originally from Maryland, Eric quickly fell in love with Maine while studying Environmental Policy and Creative Writing at Colby College. After Colby, he spent the next few years teaching students with multiple environmental education organizations, including a year aboard the historic wooden schooner, the Roseway, sailing and teaching throughout the US Virgin Islands and New England. While he loves teaching, he always wanted to work in the seafood industry. Today, he focuses on operations and connecting new customers with all the fantastic species the Gulf of Maine has to offer. When not sorting fish or talking to chefs, Eric spends his time balancing his multitude of outdoor activities, raising goats, getting lost in a book, or exploring the great locally sourced food found in Maine.