Danny is Tony's son and grew up the meat business. Now our Meat Specialist and CEO, Danny is a seasoned old world butcher with new age business savvy. In this feature eNews series, Danny speaks out about myths and misinformation in food industry and answers back with facts and insights from his unique viewpoint and expertise. Join him as he takes you to the ranches, the farms, the packing houses, and into the backrooms of Tony’s, dispelling myths and misconceptions with reality and facts.

Why is Tony's Seafood Better?
-by Daniel Rosacci

As Tony's Meat Buyer, it's my job to make sure our meat and seafood is always the finest in town. The most important things to me about the companies I buy from is their commitment to quality & integrity - and our seafood suppliers boast a lion's share of each!

I'm pleased to say our suppliers only buy from fishermen who throw back 'Pups', or immature fishes. In addition all our Tuna is line caught, NEVER netted, and we buy from 1-2 day boats, not from boats that are out to sea for 4-6 days or sometimes even longer.

We insist on freshness and only buy seafood that was flown in the same day. Our suppliers never disappoint! Tony's seafood arrives fresh via United Airlines at 3:00 AM seven days a week.

Immediately upon receiving the product, temperature readings are taken to assure the seafood is all 34-39 degrees, if the temperature is to high…the fish is refused.

The fish is then brought by refrigerated truck to a 38 degree cutting house where it undergoes inspection and grading. Tuna for example is graded #1 - #5. At Tony’s we will accept only #1’s and 2+ (sashimi grade), never will we accept 3’s, 4’s or 5’s, known as ‘cooking grade’. Furthermore, we only accept Tuna Top Loins, with the blood line removed - this premium cut gives us all the rich flavor without the fatty belly.

Once custom cut to our specifications, our fish is packed in flat-slivered ice (not shaved ice, cubes or crushed ice that can bruise), and delivered to our back door by 8:30 AM the same day. We only order in quantities that we can sell in one day, so if you come in at 7:00 AM and our case is not set, or at the very end of the day and we have run out of a few varieties, our managers are doing a great job…because we both know the fish that day was & always is the FRESHEST fish available anywhere.

And later that night, a United Airlines plane is being loaded with tomorrow’s load of fresh fish bound for Tony's.

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