Operating since 1989 Samuel D’Angelo opened  Samuels and Son Seafood on Lawrence Street in Philadelphia. As they continued to grow and eventually dominating the east coast with over 70 trucks making deliveries in a 300-mile radius six days a week.

Samuels’ large reach allows the company to offer a large selection of seafood and cater to a vast array of purveyors from restaurants and hotels to catering businesses and even local grocery stores.

With a  60,000-square-foot facility Samuels’ is structured for convenience and constantly receiving deliveries from around the world, with fresh product arriving throughout the night and frozen goods all day. Their freezer section holds products such as shrimp, whole crabs and lobster tails and the refrigerated dry cold storage is used to store Samuels’ large selection of pasteurized crab meat. In the main hub is the cutting room where fish are broken down to the desired cut and about 90% of the whole fish that Samuels brings in get broken down. The room is cleaned with ozone water, which has an extra oxygen molecule that oxidizes any bacteria that may be present on the fish (Samuels does not use machinery to clean their product). Off of the main room is the kosher cutting room, where one cutter works with a rabbi to produce Samuels kosher products.

Salmon, is Samuels’ number-one product which sells roughly around 70,000 pounds a week.

Part of Samuels success is because they believe that it is important to educate their consumers so the customer can further understand the food they are purchasing and eating.

Categories

Seafood

Delivery area

NY