Commercial fishermen catch the domestic, wild seafood that we consume in this country. Farmers are responsible for fresh, domestic, produce in our markets. Ranchers make beef available. Chickens and hogs are raised all over the United States. Dairy operations provide milk products. Commercial fisherman catch and sell the last wild protein that is available to the public.
All food providers face obstacles - but none deal with the variety of issues commercial fishermen face. It’s one of the most dangerous occupations. Success is determined by the weather, sustainability of fisheries, and in the most basic of all issues - sometimes the fish just don’t bite.
Regulations and restrictions involving various species and allowable areas to fish are complicated and constantly changing. The markets are anything but stable. And the price fluctuations due to economic concerns involving restaurants and the general populace are always a challenge.
Like any business, we try to keep the costs down. When it comes to our fishermen, we try to get them the best price possible for their catch, maintaining confidence that we can make a profit selling their hard earned fish.
Domestic, fresh seafood is in limited supply and it is also in tremendous demand. In some situations that is the recipe for a successful business plan. It doesn’t quite work that way in our industry.
The perishability, lack of consistent supply, and the fickle nature of the restaurant industry makes the world of the seafood business tremendously challenging. We’re up to the challenge - primarily because it’s the only thing we’ve ever done. It’s all we know.
And we love it.
Some of the fishermen who make it happen.
Two Sons -
Jean Marie -
For over 30 years, George Hromadka has been fishing the waters in and around Destin. For the last 20 years, it's been aboard the Jean Marie. Sometimes, his Dad would be his first mate, sometimes a brother or one of his sons.
He's pulled in #110 Amberjack and once a #400 Mako, but mostly it's Mingo Snapper, Red Snapper and King Mackerel. If you see George around the dock, be sure to say hi. These are the folks that bring us the true Gulf to Table seafood. They're hardworking and for the most part, pretty friendly.
Have you ever been in Bermuda and had a #1000 Blue Marlin hit your line? Did you get 'em to the boat? Matthew Pearson, the owner and Captain of the Vengeance sure has. He's spent 24 years fishing our waters and brings in both commercial fish and has a charter boat for up to ten people. The Vengeance is a great supplier to Gulf to Table, normally bringing us beautiful Amberjack, Yellowfin Tuna and Red Snapper. Need a charter? Give Matthew a call.