Who We Are
Barlion’s has been at Findlay Market since 1978 (as Luken’s), we have recently changed our name from Luken’s, to Barlion’s when new ownership took over. We aspire to maintain great quality of products and service as we did for many years.
Richard and Ines took over the business when Mike decided to retire, after many years of being an entrepreneur, now he spends most of his time tending to his farm and enjoying his retirement. Richard was born and raised in Cincinnati, has a culinary and hospitality degree and worked at many restaurants in Cincinnati OH, South Beach Miami, and Charleston South Carolina, being mostly recognized for his work with Jean-Robert de Cavel at JR Table and French Crust. Ines was born in Peru, and completed her bachelor’s degree in agriculture there, then decided to move with Richard to start their family, she enjoys working in the administrative side of the business. They have 3 beautiful children and spend every spare moment with them.
Wholesale Seafood for Hotels and Resorts
FISH
Barlion’s operates a wholesale fish distribution business from a modern refrigerated warehouse on the Market Square.
fish kebabs
Barlion’s operates a wholesale fish distribution business from a modern refrigerated warehouse on the Market Square.
Fish Prawn
Barlion’s operates a wholesale fish distribution business from a modern refrigerated warehouse on the Market Square.
Warehouse Info
Barlion’s operates a wholesale fish distribution business from a modern refrigerated warehouse on the Market Square. Our customers are restaurants, and other retailers. Richard’s knowledge in culinary art is a great asset to restaurants because we understand the importance of keeping up with trends, variety and high quality.
Close communication with suppliers is essential because the availability of any given fish can vary from week to week, or even day to day. To offer truly fresh seafood, it’s not enough to make sure the products are shipped by air from a coastal region. They have to come from the right coastal region. Grouper, snapper, and mahi mahi come from Miami. Cod, haddock, and sole are from the colder waters of the east coast. The best scallops are off the shores of Boston and the best halibut is Alaskan.
Our Gallery
