Bala Paiva
As a fish cutter, I’m the first to arrive every morning, and don’t leave the plant until the last order is ready to ship. Cutting fish is hard work. It’s also an art form that takes care and precision. Our customers include Michelin-star chefs, and the fish I cut will be plated in some of the best restaurants in the country. With every cut I’m honoring the fish and giving our customers the best possible product, so they can work their magic. I love what I do and hope I can inspire others who work hard to make a living, to feel proud of what they have achieved, and to challenge themselves to be their best every day. BE HUMBLE, STAY HUNGRY, GO HOME TIRED.
