In the late 1970s, The Washington Post published an article titled "The Dying Seafood Manager." The article covered the history of seafood shops and store-front markets in America and their subsequent obsolescence due to the rise of a new phenomenon in the 1950s called "Super Markets." Other specialty merchants such as butchers, delicatessens, poultry shops, and the like, were affected as well, but none so much as the seafood merchant. Supermarkets attracted managers and former owners of the smaller specialty shops by offering them stable incomes, and in some cases "benefits." In turn, these managers and shop owners offered Supermarkets their expertise, a very attractive feature for the new and booming super market. A generation later, these same managers of seafood, steaks, meats, delicatessen products, and poultry who were hired by the supermarkets were retiring and dying off. Their skills were passed on to the next generation of employees who were not trained in the specialty nearly as well as the original managers and former owners of shops. In the past, those skillful merchants would, oftentimes, train their children. As this erosion effect was occurring, especially with seafood managers , the supermarkets would utilize the deli manager, or the meat or poultry manager to oversee the seafood departments. Still another generation had passed and the art of managing a fresh seafood market had become, at best, diluted, and in some cases lost. At this point, around the late seventies, when the article was written, many supermarkets were forced to close their seafood markets due to the lack of personnel with the skill set needed to run the business.
Today, four generations removed from the introduction of the "super" market, the art of buying, handling, preparing, and marketing fresh seafood and prime steak is extremely rare. So much so, in fact, the majority of the American population has been introduced to a seafood product so inferior to the wholesome seafood that was once daily available at the neighborhood shop, that it is common to hear people say "I don't like fish."
"My brother Lou and I have been hearing that statement from bright, educated, people for decades. But we don't believe it. It is our job to convert these people from those who "don't like fish" to lovers of the most delicious and enjoyable foods on the planet. We know that their attitudes about fish have been tainted by their early experiences of eating less than wholesome seafood products, poorly handled by people who were never properly trained. We live within a large population brought up on ‘fish sticks' , "Truth be told, fish have no sticks."
Lou and Nick Chagouris are third generation seafood dealers. We learned the art from our father who learned in the trenches from his father and mother. Our grandparents started buying and selling seafood in the early 1900s. We have never left the business.
Every day of the week at The Woodlands Seafood Market you will find a world of fresh seafood displayed from all parts of the globe. No where in this or any other city can you find a larger variety of seafood handled, displayed, and prepared the way we do right here in The Woodlands. Lou and Nick's younger brother, Tom, is still operating bigger and better than ever in their home town of Baltimore, Maryland.
The market proudly sells to the public and moves hundreds of fresh seafood and steak daily to the restaurant to invite guests to indulge in a seafood experience known for freshness and quality.
The Woodlands and Montgomery County, Texas is home to a national treasure of a nearly lost art of The Original Seafood Market. Come and visit us for a tour of fresh, local seafood, USDA Prime Steaks, and other meats from around the world. You have an authentic seafood market in your own backyard. (see: www.nicksfishhouse.com)
Everyday of the week you will see a display of freshly filleted steak and fish such as Wild Alaskan Salmon, Sashimi Quality Tuna, Mahi Mahi, Red Snapper, Escolar, Bonita Mackerel, Chilean Sea Bass, Swordfish, Redfish, John Dory, Halibut, Amberjack, Flounder, Haddock, Barracuda, Wahoo, Marlin, Monkfish, Live Blue Crab, Live Lobster, Crawfish by the tons, a Bountiful display of five to six sizes of Gulf Shrimp, live Clams, Oysters, and Mussels, freshly picked Crab Meat, Scallops, Soft Shelled Crabs, freshly picked Crawfish Tails, a thirty foot long counter of Fresh Whole Fish of many varieties as well. Stop in and take a look around, we know you'll want to come back. Bring the kids, they love it, and it is educational. We have class trips from local schools, even some school science projects have begun right here in the market from fish around the world. And if you are one of those folks who think you don't like fish, we would like to challenge that belief. We'll know what to recommend on the day you visit, and we'll show you how to prepare it. Fresh Seafood, it's delicious, healthy, and if you are calorie conscious, there is nothing better in the world for staying fit and lean. Visit our seafood and meat market today.
Did you Know? If you take a look around the market and pick out a fish you are interested in, we can have that exact fish cooked and ready to serve for you at the restaurant.