SUSTAINABILITY AND SAMMY'S.....

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. Sammy's is committed to a 'best practice' approach to seafood and sustainability. This includes purchasing from well-established sustainable markets (like Alaska), farmed products (like tilapia and shrimp), as well as supporting all the local fisherman-captains, crabbers and farmers.

Sammy's Seafood believes in preserving the marine environment and the seafood industry for future generations and agrees with the standards set by the Monterey Bay Aquarium Seafood Watch Program. It is our goal to offer seafood that has been harvested using the best management practices in an effort maintain and sustain our oceans. Sammy's supports any necessary quotas and buys from the 'better' or 'best' recommendations of SEAWATCH and several non-profit sustainable focused organizations. We do believe that with fish stocks better maintained and overfishing reduced, the long-term socioeconomic benefits to the nation are achieved.

Sammy's looks forward to expanding our relationships with Monterey Bay Aquarium, FishWise, and other non-profit groups in an effort to expand our sustainable line and remain updated on labeling, sustainable vendors, and alternative fish options.

Sturgeon, Mote Marine Lab Sarasota FL
Farm-raised in Sarasota’s Mote Marine Lab. Farmed White Sturgeon has a mild, delicate flavor and is more prized than the Green Sturgeon.  Green Sturgeon has a more pronounced flavor.  All Sturgeon are very meaty with very firm flesh.  It is the "steak" of seafood with its fat which renders into the soft, firm flesh. Try smoked, grilled or fried.

Sockeye Salmon, Alaska
Sockeye salmon has the reddest meat color of all the salmon species. With an oil content slightly lower than the king salmon, sockeye is nonetheless very oily and rich. Texture is firm. Meat color does not lighten as much as other species with the reaching of sexual maturity, nor does it with cooking. Flake size is medium.

Halibut, Alaska   
Sammy's Seafood purchases only the sustainable Alaskan fresh halibut in season from February to November. Halibut has a very mild, sweet tasting flavor. It's flesh color is white and can produce large portions of boneless white meat. Halibut are among the largest fish in the sea and the largest of all the flatfish. Halibut is prized for its delicate sweet flavor, snow-white color and firm flaky meat. Halibut also yield roundish cheeks which are extracted from their head area. Halibut cheeks are sweet flavored and are considered a delicacy.