Recap of First-ever East Coast Seafood Forum

Recap of First-ever East Coast Seafood Forum

On Monday, October 5th, Samuels and Son Seafood, National Aquarium and Monterey Bay Aquarium kicked off National Seafood Month by hosting the first-ever East Coast Seafood Forum. Watermen, wholesalers, chefs, NGOs, government organizations, and academia gathered at...
Invasive Species of the Chesapeake Bay

Invasive Species of the Chesapeake Bay

During the lunch portion of the fist-ever East Coast Seafood Forum, hosted by the National Aquarium, Samuels and Son Seafood, and Monterey Bay Aquarium, cornmeal fried, Blue Catfish sandwiches were served. As the event took place at Baltimore’s National Aquarium, and...
How to Make the Perfect Lobster Roll

How to Make the Perfect Lobster Roll

Today is National Lobster Day, and what better way to celebrate than with one of the most popular seafood sandwiches in North America! Our friend and Emmy Award winning television personality, food and travel journalist and culinary advocate Michael-Ann Rowe was kind...

Batard

Batard By: Joe Ciminera As crowded as a Manhattan sidewalk, the dining scene in New York City makes it extremely difficult for a newcomer to set itself apart from the staunch competition. Batard, awarded the 2015 James Beard Award for Best New Restaurant, and called...

The Papal Visit

As everyone knows, and many have been experiencing already, Pope Francis has made his way to the United States and will be coming to Philadelphia. Samuels and Son Seafood will be open during the Papal visit with deliveries. Please understand, due to the restrictions,...
Market Update September 1, 2015

Market Update September 1, 2015

Check out our very first installment of our weekly Market Update! Let us know what you think and if you have any suggestions, please send a message to marketing@samuelsandsonseafood.com.

Osteria 177

Osteria 177, Annapolis, MD By: Joe Ciminera acclaimed Osteria 177, situated in Annapolis, MD, to three elements in particular. “Quality, consistency and service,” said Ottaviano. “You can’t cut corners if you want to be on top.” Ottaviano, the owner and executive chef...