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Antonio took over for Abe about 25 years ago while newest member Gabriel joined in 2016, leaving a decade-long career as a lawyer. “We’re going to be coming out with a meat brand,” Gabriel announces. When asked about how he feels about the big milestone, Antonio laughs and says, “I didn’t expect that I would be around for the 70th, but I am, so there.” Sau-Sea was founded in 1948 by his father-in-law, Abe, along with a partner, Ernie, based on the market-disrupting concept of shrimp cocktail in a jar. Next, the company expanded their product line to include frozen shrimp and seafood sauces, like classic cocktail sauce, tartar sauce, and mustard. You should follow the advice of your health-care provider. • Photo courtesy of Sau-Sea. , which sometimes featured sea horses or ship’s wheels and begged to be repurposed (Antonio says people often used the jars to drink orange juice), on their Etsy shops as collectibles. (We’re quite partial to cod.) Sau-Sea’s shrimp cocktail in a jar is now considered a novelty item, one that elicits deep nostalgia, according to a contingency of shrimp-loving baby boomers online. Go to a church rummage sale and you'll find a testament to Sau-Sea's onetime popularity - you'll almost always find a dozen or more of those heavy little glasses for sale … Back when Sau-Sea manufactured out of Yonkers, the local marathon would pass by their factory, so company members would set up a stand to hand out water and Sau-Sea t-shirts. Copyright 2020 Whole Foods Market IP. The playful bickering, the jocular back-and-forth of teasing and self-deprecation — it’s the kind of closeness that needs no verbal affirmation; it’s there and it’s palpable. “You get involved in a family business,” Antonio says, “you get deeply involved.”. Box 2400, Southampton, NY 11969 tel 631-726-0270 #incodwetrust, A post shared by SAU•SEA FOODS (@sauseafoods) on Nov 30, 2017 at 11:34am PST, As they enter into this milestone year, Antonio and Gabriel reflect on how they’ve been able to keep Sau-Sea a family business for seven decades. Serve with lemon wedges for squeezing over the top. Refrigerate until ready to serve with shrimp. If you don’t like it, you leave. Sau-Sea was founded in 1948 by his father-in-law, Abe, along with a partner, Ernie, based on the market-disrupting concept of shrimp cocktail in a jar. Their signature product was an instant hit and, as hoped, shrimp cocktail became more than a restaurant delicacy; it could now be enjoyed at home at the supper table or in front of the TV. available LENT 2021. Though they have yet to reach a consensus on a name, Gabriel throws “Juicy Pants Meats” into the conversation as a contender. Our Story Our Products Shrimp Cocktail Shelf-Stable Pinch Waist Shelf-Stable Glass Jars Refrigerated Tubs Shipper Displays All Natural Condiments Organic Condiments Find Us shrimp cocktail our classic, ready-to-eat shrimp cocktail. For the next few decades, business was robust, allowing Abe and Ernie to move from the bathtub to a garage store to a proper factory in Yonkers, NY. “So when my father-in-law and his partner came up with the idea, it was to make it affordable for [the masses].” This version is so tasty, you won't want to save it just for special occasions. Edible Long Island is published four times a year and available by subscription, for sale at selected retailers and at other distribution spots throughout Long Island. Antonio and Gabriel’s familial propinquity is a central component of their family business, Sau-Sea, a seafood product company that is celebrating its 70th anniversary this year. Exclusively for Prime members in select ZIP codes. He is probably joking, but his deadpan delivery would make anyone second-guess. One year, in the ‘80s, Sau-Sea sponsored the Great Schooner Race in Penobscot, Maine. Please visit our sister magazines, Edible Manhattan, Edible Brooklyn, Edible East End, and the Edibles in New York state. Gabriel assures, “We’re going to have a celebration of our 70th year.” There might even be a contest “where we’re going to ask the public to come up with names for our new sauces.”. Witnessing the rapport between Antonio Estadella and his son, Gabriel, one might never suspect that they are work colleagues. With their operations based in Southampton, Long Island, it’s impossible not to be influenced by their surroundings. And visit Edible Communities to find the publication nearest you. It doesn't get more classic than shrimp cocktail for party season. Combine ketchup, lemon zest, lemon juice, horseradish, and hot pepper sauce and stir well. Luck for you, we offer multiple sauces that go well with these briny mollusks. The playful bickering, the jocular back-and-forth of teasing and self-deprecation — it’s the kind of closeness that needs no verbal affirmation; it’s there and it’s palpable. A strong horseradish kick is also my preference. With a veritable, well, grocery list of new developments on his agenda for Sau-Sea, it seems Gabriel is liking his new position in his family business just fine. Sau-Sea is celebrating its 70th anniversary. https://www.wholefoodsmarket.com/recipes/shrimp-cocktail-sauce In an age when many Fortune 500 companies shutter after 15 years, perhaps keeping it in the family is the key to longevity. “It’s not like we’re saving lives or anything,” Gabriel says, “but we’re helping a little bit by donating.”, Our Wasabi Sauce + sushi = a classic, and tasty, pairing , A post shared by SAU•SEA FOODS (@sauseafoods) on Nov 19, 2017 at 10:12am PST, And then there’s the matter of Sau-Sea’s big 70th anniversary, which Antonio and Gabriel see as an opportunity to rebrand the company. How Beloved Seafood Company Sau-Sea Has Kept It in the Family For 70 Years. A small family company ... @hannafordmkts has a Special Offer for @sauseafoods Classic Tartar Sauce and Shrimp cocktail! “We’re coming out with new labels,” Gabriel says. Per serving: 180 calories (15 from fat), 2g total fat, 0g saturated fat, 295mg cholesterol, 700mg sodium, 9g carbohydrates (0g dietary fiber, 8g sugar), 32g protein. But, four stars to reflect my preference for a little more horseradish. What’s next for the company? We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Oysters are tasty treats on their own, but it’s totally OK if you view them the same way most people view salad: just vehicles for far tastier sauce. (function($) {window.fnames = new Array(); window.ftypes = new Array();fnames[0]='EMAIL';ftypes[0]='email';fnames[1]='FNAME';ftypes[1]='text';fnames[2]='LNAME';ftypes[2]='text';}(jQuery));var $mcj = jQuery.noConflict(true); Be the first to know about invite-only happenings, delectable giveaways and when new issues hit the streets. “Getting all this wonderful fresh, local fish and shellfish leads us to think, ‘What can we make that would work with stuff that we buy and make at home?’”, There’s not a fish in the sea that doesn’t go well with our Seafood Mustard Sauce. Their dynamic is unequivocally that of father and son. Our picks for the island’s best things to eat and drink, along with fantastic food markets, food sellers, food artisans and other shops. Sau Sea cocktail sauce has a nice horseradish flavor. We’re redesigning the website. But remember - we're cooks, not doctors! Antonio and Gabriel’s familial propinquity is a central component of their family business. , perhaps keeping it in the family is the key to longevity. Come over here for a year. Some loyal customers have even listed the. So when I ask Antonio again how all of this makes him feel, his answer is remarkably less morbid. In addition to the meat sauce line, Antonio and Gabriel talk of reviving the company’s once-active status in the community. “I feel revitalized.”. “I feel great,” he says. Sau-Sea’s shrimp cocktail in a jar is now considered a novelty item, one that elicits deep nostalgia, according to a contingency of shrimp-loving baby boomers online. “Shrimp cocktail in those days was a big luxury,” Antonio explains. Mix it with honey, lemon, or in this case, dill, and drizzle over your fish of choice. “So when my father-in-law and his partner came up with the idea, it was to make it affordable for [the masses].”. Perhaps all family businesses should come with a trial period. “I asked him why don’t you give it a shot? We’re giving the company a facelift.” But it won’t be all business. Made without high fructose corn syrup. Each glass was sealed with a litho'd tin lid, as shown in the photo, and the glasses were reusable. If you want a stronger horseradish presence, I recommend Hoffman House Shrimp & Seafood Sauce. And since product formulations change, check product labels for the most recent ingredient information. Their dynamic is unequivocally that of father and son. Witnessing the rapport between Antonio Estadella and his son, Gabriel, one might never suspect that they are work colleagues. Note: We've provided special diet and nutritional information for educational purposes. The Southampton-based Sau-Sea is still spicing up Long Island’s seafood. L.P. But after gradually solidifying themselves as a sauce brand, Sau-Sea was forced to discontinue its beloved inaugural product about five years ago, as more and more supermarkets ceased to include glass containers in their seafood cases. And if I don’t like it, you leave too,” Antonio says with a laugh. Think sauces meant to accompany meat, but more unique than barbecue sauce. Learn more. Sau-Sea cocktails consisted of tiny little shrimp, swimming in a bland, almost ketchupy, cocktail sauce and packed in small fluted juice glass. 33 were here. Abe and Ernie started by making cocktail sauce in a bathtub and hand-filling each jar with shrimp. Last year, Sau-Sea started donating products to homeless shelters. “Shrimp cocktail in those days was a big luxury,” Antonio explains. Sugar is my preference. Use it on its own or as a base for countless different sauces. “Long Island has such a strong seafood culture and fresh fish, so it really helps when we’re thinking of inspirations for new products,” Gabriel says. Back Shrimp Cocktail Shelf-Stable Pinch Waist Shelf-Stable Glass Jars Refrigerated Tubs Shipper Displays All Natural Condiments Organic Condiments Our Story Our Products Shrimp Cocktail Shelf-Stable ... Sau-Sea Foods, Inc. P.O. “We just started social media. Some loyal customers have even listed the intricately crafted glass jars, which sometimes featured sea horses or ship’s wheels and begged to be repurposed (Antonio says people often used the jars to drink orange juice), on their Etsy shops as collectibles. #showthemwhossauce, A post shared by SAU•SEA FOODS (@sauseafoods) on Nov 28, 2017 at 9:37am PST. Today, Sau-Sea is helmed by Antonio and Gabriel, who are president and vice president, respectively. 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