Sammy’s Seafood was created in early 2002 out of a mutual love of all things aquatic for owners and husband and wife team Katie and Emilio Sosa. Graduates in the field of aquaculture and marine science, the Sosa's in Sammy's try to support all the local fisherman-captains, crabbers and farmers through the purchase of their products,  but also with the guidance of ‘best practices’ in mind. Long term sustainability of various seafood products run a scenario-best, worst and OK choices. Seafood is sustainable when the population of a species of fish is managed in a way that provides for today’s needs without damaging the ability of the species to reproduce and be available for future generations. In this way, fish stocks can be better maintained, overfishing can be eliminated, and the long-term socioeconomic benefits to the nation are achieved.

Sammy's works hard to keep both company and clients informed and educated on sustainable biomasses and 'best choices' while continuing to support the local community in the seafood industry. For more information on sustainability, go to FISHWATCH ;sponsored by the National Marine Fisheries Service.