Joe Patti’s: The Gold Standard for Seafood Enthusiasts
Pensacola is known for its rich culture, deep-rooted history, and breathtaking scenery. But for many, the true highlight of Pensacola is Joe Patti’s Seafood – a seafood lover’s paradise that’s been serving the local community and visitors alike for over 80 years. Since its founding in 1930, Joe Patti’s Seafood has been a staple in the Pensacola community. The family-owned and operated business has become synonymous with quality seafood and excellent service, and the story of its humble beginnings is as intriguing as the fresh catches it sells.
Joe Patti, a first-generation Italian immigrant, came to America with nothing but a strong work ethic and a passion for fishing. After working in the fishing industry for several years, Patti, with the help of his beloved wife Anna, opened his first fish market in 1930 from their Devilliers Street front porch. It was a small operation, but it quickly gained a reputation for selling the freshest seafood in town.
In the years that followed, Patti’s business grew as his family expanded and his reputation for quality seafood spread. He was a beloved figure in the community and his market was always bustling with locals and tourists alike. Even after Joe and his son Sammy, who helped manage the business, passed away, the business continued to thrive under the leadership of his son Frank. Frank continued to innovate and expand the business over the years, adding new products and services to meet the demands of their growing customer base.
Today, Joe Patti’s Seafood is a thriving business with over 250 employees and a loyal customer base. The secret to their success lies in their commitment to quality and service. At Joe Patti’s, the catch is always fresh, and the employees’ knowledge is unrivaled, making them a go-to source for any seafood need. A stroll around the market reveals numerous selections, from shrimp and crab to grouper and snapper.
Joe Patti’s Seafood has played a pivotal role in introducing the delectable delicacy of Royal Red shrimp to Pensacola, leaving an indelible mark on the local culinary scene. With a rich history in the seafood industry, Joe Patti’s has consistently sought out unique and high-quality offerings to delight their customers. Recognizing the exceptional taste and texture of the deep-water Royal Reds, they took the initiative to bring these sought-after crustaceans to the Gulf Coast region. By forging strong relationships with fishermen and suppliers, Joe Patti’s Seafood made Royal Reds readily available to seafood enthusiasts in Pensacola and beyond. As a result, this delectable discovery has become a beloved local favorite, with visitors and locals alike savoring the distinct flavor and succulence of Royal Reds, all thanks to Joe Patti’s pioneering spirit and dedication to bringing exceptional seafood to the community.
Adjacent to Joe Patti’s Seafood market is Anna’s Fine Wines. Anna’s is a boutique wine shop that has an impressive selection of both domestic and imported wines, champagnes, and craft beer that caters to all tastes. It offers wine tastings every last Thursday of the month from 4:30-6:30pm, where wine lovers can sample carefully curated, often hard-to-find wines that can satisfy even the most discerning palate. The staff at Anna’s are knowledgeable about wine and can help customers find the perfect bottle to pair with their seafood from Joe Patti’s.
But it’s not only seafood that Joe Patti’s market boasts of. Customers can find specialty meats, pure beef, pork and poultry, and real spices in the Amangiari Gourmet Shop located inside the market, making it an ultimate destination for a well-rounded gourmet shopping experience. The deli also features delicious breads and spreads made fresh daily, hot and ready to serve or packaged for reheating later. Joe Patti’s Seafood market has one of the best gourmet shops on the Gulf Coast.
The Patti family takes pride in their Italian heritage and the values that Joe instilled in the business over 90 years ago. As I walk through the market today, I can’t help but feel a sense of awe and admiration for the Patti family and their incredible legacy. From humble beginnings to a thriving business, the history of Joe Patti Seafood is a true testament to the power of hard work, passion, and dedication. I’m grateful to be a part of a community that values its local businesses and proud to call Joe Patti Seafood my go-to source for all things seafood.
Of course, no article about Joe Patti’s would be complete without some of their famous seafood recipes from the family’s cookbook, Joe Patti’s Seafood and Favorite Family Recipes. Whether a beginner or an experienced cook, these recipes will elevate home-cooked seafood dishes. The book also include information on how to determine seafood portions when purchasing fresh seafood, as well as preparation ideas for various types of seafood. Be sure to pick up a copy on your next visit to Joe Patti’s! Here are a few favorites:
2 pints oysters, fresh or frozen 1⁄4 cup butter, melted
1⁄2 cup chopped celery
2 tablespoons anisette
1⁄2 cup chopped onion 1⁄2 teaspoon salt
1⁄2 cup chopped parsley rock salt
2 10 oz. pkgs. Frozen chopped spinach, defrosted 2 tablespoons butter, melted
1⁄2 cup dry bread crumbs
Thaw oysters if frozen. Drain. Remove any remaining pieces of shell particles. In a 1-quart saucepan, cook celery, green onion and parsley in 1⁄2 cup margarine until tender. Add spinach, anisette and salt to cooked vegetables. Place vegetable mixture in blender or food processor. Blend or process until vegetables are almost pureed. Place a layer of rock salt in 6 pie pans. Place 6 oyster shells or baking shells on top of salt in pans. Place the oysters in the shells. Top each oyster with spinach mixture. Bake in a hot oven, 450 degrees, for 10 minutes. Serve immediately. Makes 6 entrée or 12 appetizer servings. Note: The rock salt is used to hold shells upright and to keep oysters hot.
1 pound jumbo shrimp
1⁄2 cup dry sherry or cooking sherry 1⁄4 pound margarine
1 teaspoon basil
3⁄4 cup olive oil
2 tablespoons lemon juice
3 cloves garlic crushed
2 tablespoons parsley
3 pounds snapper
1 wedge Romano Cheese diced into small cubes
6 medium potatoes sliced round
2 medium onions, diced
1⁄4 cup raisins
1 large can tomato sauce
1⁄4 olive oil
1 can water
1 can English peas, drained
2 or 3 sprigs of sweet basil or 2 teaspoons dried basil salt & pepper to taste
Leave snapper whole, minus head and tail. Mix the rest of the ingredients in separate bowl. Put half of the mixture in roasting pan and set fish on top. Add rest of mixture. Bake at 325 degrees for 1 1⁄2 hours. Add drained peas and cook for an additional 15 to 20 minutes.
Peel and devein shrimp. Heat margarine until golden and add other ingredients. Simmer 5 minutes. Pour over shrimp. Broil 5 to 7 minutes. Serve over rice or spaghetti.