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ABOUT US OUR STORE RECIPES SUSHI MENU STORE FRONT PRODUCT LIST SEARCH ANNA'S HOMEMADE GIFT CERTIFICATES AMANGIARI LETTERS FROM FRANK |
Joe Patti's Seafood Company originated in 1931 from the back porch of Captain Joe and Anna's modest dwelling.
In the early days, the business
consisted of selling fresh bay shrimp caught by Captain Joe and sold by Anna, primarily for fish bait. This continued through 1935, when the name Joe Patti's Fish Market was established...
Many more items for sale here.
Oysters, 12 Oz. Select (the best of the best)
Chicken stuffed with Crawfish Etouffe
Many more items... Click here.
Gift Certificates... Click Here
When you buy seafood online from Joe Patti Seafood we guarantee wholesale prices to the public and reduced shipping fees. Please explore our site and learn why Joe Patti's Seafood has a nationwide reputation for quality products.
Our online store offers at least 10 choices of fresh fish fillets everyday. Amberjack, Flounder, Grouper, Snapper, Mahi Mahi, Catfish, Salmon, Swordfish, Tuna, Tilapia and Scamp arrive fresh at Joe Patti Seafood on a daily bases.
Our online Shellfish selection includes; Oysters,
Scallops, Clams, Squid, Mussels and Octopus. Joe Patti Seafood Oysters
may be purchased online in 12oz, quart and gallon containers. We offer
"Standard" and "Select" Oysters. "Select" are the best
of the best.
Joe Patti Seafood's Fresh Crab choices are Jumbo Lump, Lump, Crab
Fingers and Crab Claw Meat. Our online store also offers frozen
selections of Stone Crab
Claws, Softshell Crab, Snow Crab Clusters, King Crablegs and
Dungeness Crab
Clusters.
Click on Store Front to go directly to shopping online.
Our Turducken starts with a boneless Chicken, fill it with cornbread dressing and then stuff the chicken into a boneless Duck. Next, we put the duck and chicken into a semi-boneless Turkey and stuff it with Cajun sausage. The only bones are the turkey legs and wings. The Turducken averages 14-15lbs. and provides approximately 20-25 servings.
Visit Cajun Specialty Meats, Inc
South A St. and Main, Pensacola, Florida
(850) 432-3315
Toll-Free: (800) 500-9929
Open 7 days a week
Monday - Saturday
7AM - 7PM
Sunday
7AM - 6PM
We are only closed the following holidays:
Easter, Thanksgiving, Christmas Day, & New Year's
Map to Joe Patti's Seafood Company
Map provided by MapQuest.com
This site is a production of Watkins Productions If you have any questions or experience problems with this website contact help@joepattis.com
ABOUT US OUR STORE RECIPES SUSHI MENU STORE FRONT
PRODUCT LIST SEARCH ANNA'S HOMEMADE GIFT CERTIFICATES AMANGIARI
MAY 2009
Well seafood lovers summer is here and with summer we here at Joe Patti’s have the burden of ice machine problems and cooling problems and so on. I guess that is to be expected, we sail along during winter and fall and then it hits us. But, then again, that’s been happening since 1931.
On a good note, Shrimp prices fell $.50 a pound across the board. Lobsters fell $ 1.00 per pound and crabmeat between $1.00 and $1.50 per pound as well. Production is up, and prices are down. The main reason is that the economy worldwide is down, as we all know, and Europe and Japan had first shot at American produced seafood. Today they are not on the market as they once were, so our prices are down due to heavy inventory and slow sales. On the flip side of that are the fishermen. Their boats can’t survive on the prices being paid. Fuel has begun to rise, supplies needed for the trips are higher and vessel insurance is out of sight. All this causes the ships to go to sea with a smaller crew, which, for a number of reasons, is not ideal. This is a prime reason that injuries occur at sea, not to mention the jeopardy placed upon the vessel as well. No matter how great the ship is, it is no better than the men that man her. As many know we also construct vessels here in Pensacola FL, which are known as Patti Built™ ships, and we build the best. We have made vessels for Alaska’s icy waters, as well as the Army Corp of Engineers, and so many others. Patti Built™ ships are in Europe, Australia, South America, and of course our own great country.
On the seafood side, we are still catching the elusive Royal Reds (10/15 count with heads on). They are great eating if cooked correctly. Here’s a tip, bring water to a boil with your choice of seasoning, drop the shrimp in, and in EXACTLY TWO MINUTES, take them out and cool. Do not be concerned about bringing the water back to a boil, it will overcook the shrimp. If you cook them for three minutes you may as well throw them away, they will be very mushy and inedible. These shrimp are caught in 2000 or more feet deep. They are very delicate and will tend to be softer than their gulf cousins, but overcook them and they will become mushy.
Oysters are still great. Before Ice or refrigeration there was an old adage about eating oysters only in months that have the letter “R” in the name. Thankfully we have methods of not only keeping ourselves cool, but the oysters as well, so it doesn’t apply anymore and happily oysters can be eaten year round.
For those of you that like fresh soft shell crabs as I do, we are now able to get some. This will last only about three weeks at most. They are alive when we get them but after being in the cooler at 36° they will tend to be very “quite” (ha, ha). Of course we will clean them for you. We always have frozen soft shell crabs. So if you want or deserve some fresh soft shell crabs, call ahead and we will let you know if we still are producing them. You might say soft shell crabs are grown and require constant attention, but they are delicious. The jumbos and the whales are averaging $3.49 each, and we will clean them for free.
Okay, I think I’ve said enough for this time around. But, Oh by the way, Monday was Memorial Day and I like to take a second and say a little prayer for our military past, present, and future. We honor them here at Joe Patti’s and salute the trials they undertake each and every day to make our country safe. They were, and are the greatest this Earth has ever witnessed.
Thank you Seafood Lovers,
Frank Patti, SR
newsletter@joepattis.com