Celebrating our past. Focused on the future.
Morey’s roots date back to 1937, when the truck of a fisherman from Lake of the Woods, MN broke down in nearby Motley, MN. Not knowing what to do with his catch, the fisherman traded it to local logger/farmer, Ed Morey, for a load of corn. Ed, as they say, was hooked. From that day on, he was in the fish business and, within a year, built his first smokehouse. The modest 4’x6’ building would be stocked with fish from Lake of the Woods and give Ed a place to hone his craft. The building would eventually grow and, so too, the customer base. Soon, his walleye, northern and perch were being enjoyed in Milwaukee and Chicago.
In 1964, Morey’s became a true family business when Ed’s son, Loren, joined the operation. The business continued to expand, with new processing facilities and smokehouse, as well as a distribution center in Golden Valley, MN. Today, Morey’s frozen and smoked fish and seafood can be found in retail stores and dinner tables across the U.S. Morey’s also serves hundreds of fine seafood restaurants across the country.
Beyond our commitment to great products, Morey’s has also lead the charge in commitment to responsible, sustainable practices within our industry. Morey’s is an active member of the National Fisheries Institute and works to make the organization a leading advocate for ensuring a safe, responsible, and sustainable supply of seafood. We still are dedicated to Ed Morey’s original vision: Providing a delicious, easy-to-enjoy array of fish and seafood, wherever you live, however you like it.