Ruggiero Seafood Inc.

Ruggiero Seafood, Inc. is the culmination of five generations of seafood business experience that began in a small Italian fishing village. The business as we know it today began in 1928 when Andrew Ruggiero started a small fishmonger. In just a few years, it has become a large and successful fish retail business.

In 1960, he was joined by his older brother Francesco, who came to America to help with his growing business. The fish market flourished and grew into a wholesale market, selling fish to New York's finest restaurants and luxury stores.

Francesco's son Rocco, now president of Ruggiero His Seafood, joined the family business in 1971. After being in the business for several years, he noticed an increasing demand for squid. Abundant off the northeastern U.S. coast, Lorigo he pealey was not locally caught or processed, despite being a superior species to imported varieties. Rocco Ruggiero has revolutionized the U.S. squid industry by developing state-of-the-art equipment that can quickly and inexpensively wash U.S.-caught squid, allowing it to compete with handcrafted imported squid. In 1981 Rocco opened its first fish processing plant in Ruggiero. The facility was the first to process fresh, frozen and breaded products made from locally caught squid.

Rocco was joined in 2003 by his son Francesco Ruggiero and is currently Vice President. Francesco helped grow the company into one of the largest squid companies in the world. With a mission to source only the finest seafood available, he expanded the company's product line to include current offerings such as clams, mussels, squid and fish.