In 1935, in the midst of the Great Depression when millions were unemployed, two young men (George Pappas and Joe Sikora), flush with the optimism of youth, started a business which is one of the leading seafood processing and has distributing plants in the country. Both of them were hard working and ambitious. Together they opened a processing plant and in an innovative move bought two small refrigerated trucks and started to supply ocean-fresh clams, lobsters, scallops, and oysters directly to area restaurants.
Both of their vision was clear from the start; provide customers with quality seafood at a very competitive price, enjoyed a well-earned customer base and the business flourished. Soon they employed 70 clam shuckers and bought clams daily from 75 diggers. After six years, Joe Sikora left to pursue a new business venture and George harbored a second larger vision; to provide a wider variety of seafood throughout the United States. Today, Ipswich Shellfish has a workforce of over 350 people working at five different state-of-the-art plants in Massachusetts, Cape Cod, Maine, Maryland, and Connecticut. Consistently Ipswich Shellfish Company provides the finest, freshest seafood with outstanding customer service.
From offering of local seafood to 150 customers, Ipswich Shellfish has expanded into a seafood empire offering hundreds of different seafood products to customers up and down the Eastern Seaboard. There are various products which include fresh and frozen fish, clams, shrimp, scallops, lobster, crab, oysters, mussels plus the natural accompaniment of poultry and pasta products.
In 1985, to meet the increasing demand for fresh seafood, Ipswich Shellfish opened a 30,000 square foot modern processing plant in Branford, Connecticut. Coupling traditional hand-preparation methods with advanced processing technology, Ipswich Shellfish guarantees a fresh, appealing product to supermarkets and restaurants.
In 1996, the employees at the Ipswich Shellfish plant processed and delivered 1.5 million pounds of more than 900 different fresh seafood products to over 2,000 customers in the Connecticut, New York, and New Jersey.
Ipswich Shellfish service is a greatest source of pride. The seafood business due several natural factors like tides, weather, etc., is conducted at odd hours. Resource availability due to these variable conditions is a tricky thing.
From a designed clam shucking rooms to a sophisticated lobster holding system, Ipswich Shellfish Company couples traditional hand preparation methods with the most advanced processing technology. One has the source for the freshest, safest seafood available anywhere, delivered at door. Ipswich Shellfish facility complies with the U.S. Food and Drug Administration HACCP regulations and is on the approved list with the F.D.A. for shipments to the European Union.
Ipswich Shellfish Co IncPosted on Mar 11, 2006